Delicious pigs cheeks or bathchaps nicely browned and degazed with home made cider for a fruity sauce served over cornmeal (Polenta would work) with blackeyed peas and golden onions Cook for about an hour in the sauce before serving over the hominy grits, put the BE Peas in towards the last 15 mins.
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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