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10 Cards in this Set
- Front
- Back
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What is quail? Is it wild or farm raised? |
A very small red meat game bird (unlike chicken, which is white meat). Ours is farm raised. |
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What is it stuffed with? What flavors that stuffing? |
Bread pudding. Absinthe scented arugala and louisiana oysters. |
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What is bread pudding? |
Traditionally, it is stale bread soaked in milk or cream, eggs, then any various ingredients. It can be sweet or savory. Bread pudding is common, very literally, across the globe in almost all cuisines in one variation or another or both. |
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What vegetable/green is served with this dish? How is it cooked? What is it flavored with? |
Mustard greens. Braised. Creole mustard and bacon. |
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Describe the flavor profile of a Louisiana oyster. |
Slight sweet and brine (salinity) with a touch of creaminess. Overall, well balanced. |
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What is absinthe? |
An anise (think chocolate licorice) flavored liquer originating from France. That's the short story. Google it for the long story. It's kewl. |
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What does "braised" mean? |
Cooked over a longer period of time, on low heat, in a flavored liquid (think pot roast). Traditionally, "mirepoix" is used (celery, onions, carrots, water). |
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What "sauce" finishes this dish? |
Andouille sausage hollandaise. |
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What is andouille sausage? |
Andouille (ann-do-wee) sausage is a smoked pork sausage from France that was brought to Louisiana and is popular in creole cooking. |
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What is "hollandaise?" |
One of the 5 mother sauces. Hollandaise is an emulsion of egg yolk, melted butter, water, and lemon juice, as well as salt and a touch of either white or cayenne pepper. |
