In honor of Father's Day we're chatting with the boys on this week's Louisiana Eats!.
Chocolatier Tariq Hanna joins us to discuss what inspires his work at Sucré and how cakes have brought him to the White House. Then we'll hear how Jay Bentley, a very masculine chef from Montana, imports the flavors of New Orleans to Big Sky country.
We'll also be joined by Ian McNulty, who tells us which town in Louisiana has the most mouthwatering balls — boudin balls, that is. And we round out the show with a discussion about the "chill" attitude of Louisianians from culinary heavyweight David Chang.
Tartar Sauce (Yields 1 1/4 cups)
1 cup prepared mayonnaise
1 tablespoon capers, chopped
4 dill gherkin pickles, finely diced
Juice of 1 lemon
Optional additions
1 minced garlic clove
1 green onion, finely chopped
Mix all ingredients together and refrigerate until ready to serve.
And, if you’d like to make your own fresh mayonnaise…
Mayonnaise (Yields 1 cup)
1 raw egg
Juice of 1 lemon
1 cup light vegetable oil
Salt, pepper and hot sauce to taste
Combine the egg and lemon juice in a food processor or blender. With the machine running, slowly drizzle in the oil until it is fully incorporated into the egg and the mixture is white and creamy. Season to taste. Refrigerate until ready to use.
Will keep up to 5 days in the refrigerator.
