King cake stuffed with boudin, topped with cracklings, then Steen's cane syrup drizzled over the top. I'm serious, in the paper this evening. The old Southside bakery, now Twins, in Lafayette is making it. Folks are excited for some reason. Guess it would go well with Goo (white drum) or gar. Wouldn't know, and won't find out. Been here for over 25 years. Still ceases to amaze me.
:puke
Steen's ruins it. I would of just stuffed it with crawfish etouffe and been done with it.
I have a great big dish pan full of pork coated with steens cajun seasoning hot sauce ane ya say thats gonna ruin it?????NOT IN MY WORLD it dont.:biggrin
Steen's and pork yes but with cracklins I don't think so.....lol.
Is anybody on Crestor or lipitor in La?
LOL.......Quote:
Originally Posted by pesce
I am in MS lol
Talk about. When I smoke a ham, I pour Steen's cane syrup over it after it's scored. A real treat for sure.Quote:
Originally Posted by saute86
When it come's to king cakes, I prefer the pastry type, not the donut type - just me I guess. Ann finally perfected a recipe which contains a cream cheese and pecan filling. Since Marti Gras is getting close, I'll have to remind her about that :)