A Higher Class of Coon Ass

“The recent experience of mine (which I am not allowed to talk), I learned a few things. The main ones are made: While South Louisiana food is without a doubt some of the best food in the world, it is very simple and limited.
Anyway, the reason why I came up with this idea for a series of dishes that I mean by “”a higher class Coon-Ass”". These dishes are in the tradition of Louisiana coon-ass, but good food with flair. Here is the first:
Add a few pieces from each of chicken, steak and sausage and stir in.
Another option is to use meat as a side dish.
Garnish with a tablespoon of pureed tomatoes and parsley are not.
Serve with French bread with a swirl of sugar syrup.”

Read More:
A Higher Class of Coon Ass

This entry was posted on Sunday, January 30th, 2011 at 5:36 am and is filed under Recent. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.