Makes 120. Recipe is by Peter Sclafani III, executive chef and co-owner of Ruffino’s Restaurant.
2 lbs. pork shoulder, cut into 1-inch cubes
1/2 lb. chicken, cut into 1-inch cubes
1 onion, chopped
2 stalks celery, chopped
3 jalapeños, chopped
6 garlic cloves, chopped
4 tbls. sea salt
1 tbl. black pepper
1 tbl. white pepper
1 tsp. cayenne pepper
1/2 gal. cooked rice
1 bunch fresh parsley, chopped
1 bunch green onions, chopped
2 cups flour
Sea salt, black pepper and Creole seasoning, to taste
1/2 cup milk
2 cups panko bread crumbs
Dijon Honey Mustard (see recipe) or a spicy mustard sauce
1. Combine the pork, chicken, onion, jalapeños, garlic, 4 tablespoons sea salt, 1 tablespoon each black and white peppers and cayenne pepper in a large pot and cover with chicken stock by 1 inch. Bring the mixture to a boil and reduce the heat to a simmer. Cook for 11/2 hours until tender.
2. Remove from heat and strain, reserving the liquid. Allow to cool slightly and pass through a meat grinder on coarse. Place in a large bowl and add the rice, parsley, green onions and reserved cooking liquid; mix well. Chill well.
3. Preheat the fryer to 350 degrees. Put the flour in a small bowl and season with salt, pepper and Creole seasoning. In a small bowl, whisk the eggs and milk together. In another small bowl season the panko with salt, pepper and Creole seasoning. Form the mixture into golf ball-sized balls and dust in the flour, then in egg wash and finally in the bread crumbs.
4. Add to the fryer a few at a time and fry until golden brown, about 5 minutes. Remove from the oil and place on a plate lined with paper towels. Serve hot with mustard sauce.
Dijon Honey Mustard
Makes about 3/4 cup. Recipe is by Gino Sclafani, corporate chef of Ruffino’s Restaurant, Baton Rouge.
5 tbls. honey
3 tbls. Dijon mustard
2 tbls. rice vinegar
5 tbls. mayonnaise
Combine all ingredients in bowl and whisk until smooth.