On this overstuffed edition of Louisiana Eats!, Poppy interviews Chef Ryan Farr about his artisan turduckens, listens to Chef Alon Shaya share a sentimental memory, and tours The Gallier House with curator Caroline Bercier.
Alon Shaya's Chanukah Donuts
Serves 6 people
1.5 ounces brandy1 ounce dark creme de cacao2 ounces heavy creamFreshly grated nutmeg
Combine all of the ingredients. Add ice and shake vigorously for about a minute. Strain into a chilled, stemmed martini glass and top with a just a bit of freshly grated nutmeg.
Daube Glacee (Yields 4 dozen slices)
3/4 cup shredded beef (roast or boiled beef)20 pimento stuffed green olives, sliced1 box veal stock2 packages gelatin1 bunch green onions, minced4 Tablespoons flat leaf Italian parsley, chopped2 Tablespoons Lea & Perrin Worcestershire sauce