New Orleans: Cochon Butcher

Another good title for this post could be "Jenny in Hog Heaven".  I had read some articles on Cochon Butcher before going to New Orleans and just loved the irreverent nature of the joint.  I mapped out the location and found that it was a little over a mile from where I was staying.  In between all my meetings, I didn't think I'd be able to make it over there.  That was until my contact at the hotel told me he makes it a point to get over there at least 3 times a week.  That's when I made it a point to get over there.

I was glad I did.  They cure their own products there upstairs from the Butcher.  I just so happened to come upon a whole hog being lugged into the building. If you're ok with seeing a dead hog being dragged into the building then click HERE. If you don't then DON'T.

I walked in with the intent to buy a sandwich.  I was instantly distracted by the selection of cured meats.  And bacon praline.  

If you have to ask if I bought any bacon praline, you don't really know me.  At all.

I added kurobuta bacon and salami to my goodies. The salami was so spicy and flavorful, probably one of the best I've had! I wish I bought more. As for the bacon, well, if I could snort the bacon, I would.  It was heavenly.

Upon the recommendation of my hotel contact, I ordered the Cochon Muffaletta, well done.  Warm, cheesy, gooey rich...DELICIOUS sandwich.

Man. I wish I still had a taste of that.  It was fantastic.

I came home from work tonight with the thought that I'd fry up the bacon and sautee some onions in the bacon oil and toss some of my mom's fava beans in.  Unfortunately, I waited too long and the fava beans weren't green any longer. 

So I did something very bad.  VERY bad. I made pasta drenched in bacon grease.  And it was good.  Don't let the arugula fool you.  

Sauce:

2 slices Kurobuta Bacon

1/4 cup diced onions 

1 clove garlic [I really like garlic so I used 2]

1 cup Fava Beans, shelled

1 cup arugula

Salt, pepper to taste

Grated Parmesan

Pasta:

2 inches, whole wheat Spaghetti Pasta

salt

For the pasta: 

Cook per directions on box. Drain and set aside.

For the sauce:

Boil shelled fava beans for approximately 5 minutes.  Take off outer layer.  Set aside.

Fry 2 strips of bacon until crispy.  Remove bacon and drain on paper towel.  

Add onions to the bacon grease, then the garlic, fry until translucent. Salt and pepper to taste.  

Remove from heat.  Add the fava beans, arugula, and pasta, mixing well.  Top with grated parmesan. 

If you're ever in New Orleans, please visit:

Cochon Butcher

930 Tchoupitoulas

New Orleans LA 70130 

504.588.PORK
mon-thu 10–10

fr+sat 10-11

sun 10-5

POSTCARD: New Orleans

In lieu of a regular post, I am sending you a postcard from New Orleans. 

Dear [fill in the blank]:

Wow! It's been 5 years since I was last in New Orleans and it feels like I've never left it.  

This time I brought my entourage with me.  Although, I could have sworn they were supposed to be attending ME and not the other way around.  But it's ok.  I plan on feeding them to the alligators while we're out here.  That'll show THEM.

Ohhhh...and oysters.  I love oysters and I make it a point to have a dozen with some Abita Beer.  I don't even care if I've got appointments and meetings today.  It's New Orleans and I'm letting the good times roll [Not too much, of course, my bosses who might be reading my blog and think that I just goof off on these site inspections].

But wait, there's also muffalettas, po'boys, gumbo, jambalaya, and beignets to be had.  So much to indulge in and so little time, especially since those hoteliers booked me out like crazy with meetings.  While most people come to New Orleans to indulge in the nightlife, I prefer using that time to discover tasty nibbles. 

The only hindrance are the 3 guys above.  You can't really tell by the photo above, but these 3 guys are about 5'10" - 6'2" tall.  Big guys.  I can out eat all 3 of them.  Put together.  They are horrified by my ability to out eat them every single time we go out.  Brian [guy in the middle] gave up on dessert at La Divina Gelateria.  Wuss.

The other two guys, Jim and Shannon, only gave in to my peer pressure because they didn't want to be called a wuss by a girl.  I urged them to go outside their comfort zone but chose to have some boring run of the mill flavors instead [YAWN].  I had  the Azteca that had chocolate and cayenne; blueberry and basil; and strawberry balsamico.  My favorite was the blueberry basil.  Awesome. 

On our way back to the hotel, I found a potential band.  Granted they were street performers [not always the most reliable, historically speaking] but they were awesome.  Very impassioned:

Only 5 hours here and I find myself in love with New Orleans as much as ever.  I can't wait for tomorrow morning! 


See you all soon!


With Love [not real, true love but rather the kind you said back in high school. It'd be creepy otherwise],


Jen