Cochon de Lait

...and Fais Do-Do

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Where Y'at Bay-Bee?

Today we gonna go down da road to da bayou and did a Cochon de lait.  You know... a pig roast.

Then we gonna break out the fiddles, da squeeze box  and da washboards and have a Fais Do-Do... Kinda like a Bayou Boogaloo.

A cajun dance party, "Fais do-do" itself is a french term which means "go to sleep children".  The mothers would whisper this to their children, cause they wanted them to go to sleep fast so they could get to the party.

So, crank up the music, grab your partner and hit the dance floor.  You don't wanna miss out, cause everybody know that the loneliest place in the world is "bayou self" so come on... join the party!

The Pots Are On...

The Plate...

 Stuffed Cajun Cochon / Whiskey Glaze

Ok, we're not gonna do a full out "Pig Roast"... didn't think too many of you wanted to run out and buy a whole hog.  So, instead we're gonna do a little stuffed "Cochon" on the grill.

I love this... a little sweet, a little spicy and a little whiskey.  What's not to like?

As my buddy Boudreaux says - "Dat gonna be some good yeah... Make ya wanna slap ya mama!"

And it's so easy you'll be on the dance floor before you know it.

What you need... 

The Stuffing - 

1 shallot / chopped

2 cloves garlic / chopped

5-6 ounces Cajun andouille sausage / chopped

Salt and pepper

1 tbsp olive oil

2-3 oz your favorite whiskey

1/2 cup cornbread / dried out and crumbled (make it easy on yourself and buy some already made)

2 tbsp parsley / chopped

The Cochon-

2 pork tenderloins

1 tbsp Dijon mustard

Salt and pepper

Kitchen string

The Glaze -  

2 tbs Maple syrup

2 tbs fresh ground pepper

2 tbs Dijon Mustard

1 tbs Whiskey

1 tbs vegetable oil

1 tbs smoked paprika

1 tbs onion powder

1 tbs chili powder

1 tsp Kosher salt

What you do...

The Stuffing - 

Put the shallot and garlic in food processor and pulse to finely chop. 

Add the andouille, salt and pepper then pulse again. 

Heat the oil in a large pan over medium-high heat.

Add the sausage mixture and cook about 8-10 minutes. 

Now add the whiskey to deglaze the pan, stirring it around a little. 

Remove from the heat and add the crumbled cornbread and parsley.

Mix all together and set aside. 

The Cochon - 

Cut the tenderloins lengthwise to open and lay flat.

Pound out the meat to make it even.

Spread the mustard all over the tenderloins then add the stuffing mixture.

Roll up the tenderloins from the end (not the side).

Tie with kitchen string. 

Drizzle with olive oil, salt and pepper. 

Place on direct heat on the grill (about 350-400 degrees) for about 10 min.

Place on indirect heat for another 10 min. until internal temp reaches 145 degrees. 

Spread on glaze 5 minutes before taking off the grill.

Remove the tenderloins and let rest for  5 minutes before slicing. 

The Glaze -
Put all ingredients into a small pot.
Reduce over medium heat.

Dere ya go!

The Playlist...

Cochon de Lait

Ok, if you have never been to a Fais do-do or a Cajun dance hall then you need to add it to your bucket list.

Starting off with a little BeauSoleil "Bye, Bye Boozoo" just to get you in the mood. And then we rev it up a little with some Beau Jocque.  But don't worry if you can't dance.. neither can Johnnie.

And pay close attention to Boozoo's advise about letting Lula go to Bingo... Love it!

Oh course we threw in some Rockin' Dopsie, Jr. singing "Jambalaya"and my favorite "Ooh Poo Pa Doo".

And then we slow it down so you can grab your "Cher Amio" and get real close on "Les Filles de la Ville" (New Orleans Ladies). 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Gator Bite

What you need...

1 oz Silver rum

1 oz Spiced rum

1 oz Grand Marnier

2 oz Orange juice

2 oz Pineapple juice

Splash of simple syrup

1 oz fresh lime juice

1 dash of Grenadine

Orange wedge and Maraschino cherry for garnish

A "Go-cup" (you know, so you can carry it wit you)

What you do...

Put everything in the shaker. Shake em up and pour in a tall glass. Garnish with orange and cherry.

Now go get on that dance floor!

We  Gonna Pass A Good Time Cher...

Laissez Les Bon Temps Rouler

Please Day Drink Responsibly 

& 

Keep On Cookin'!