Small Game
Stuffed Quail Bottolfs

In 1999, I published the first edition of Hot Beignets and Warm Boudoirs. The recipes in it came from bed and breakfasts across Louisiana. Of course, I uncovered many great recipes, but of my favorite dishes came from the old Bottolfs Manor in Hammond. I fully expect you to enjoy it as well.

Rabbit and Smoked Pork Sausage Sauce Piquante

Sauce piquant, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slightly rusty color. Although called “peppery”, the sauce has just the right touch of spice.

Death by Gumbo

This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.

Poached Nutria meat with pasta. Recipe by Chef Philippe Parola

Nutria meat over selected mixed greens with Cucumber, Tomato and Avocado.

Despite looking like a giant rat, wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume.

logo