Boudin Balls

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

Chicken stock

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

2 eggs

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.