|Boudin and Pickles at Cochon Lafayette|
I swung by the Acadiana hotspot to check it out for the first time during a recent lunch. My buddy Tommy Talley and Cochon bartender Brian Thom both joined me at the bar as we had some beers, multiple appetizers, a couple sandwiches, a tour of the facility, and then some whiskey.
|Tin Roof Voodoo Bengal Pale Ale|
|Braised Pork Cheeks and Other Goodies|
|Fried Chicken Livers on Pepper Jelly Toast|
Our next appetizer consisted of braised pork cheeks atop spoonbread with baby lima beans and crushed herbs. The cheeks had that fabulous fork-tender, melt-in-your-mouth kind of texture that proper braising will give.
The pork cheeks were followed by fried chicken livers on top of pepper jelly toast. I thoroughly enjoyed this dish. It is easy to understand why chicken livers aren't for everyone, but being the adventurous food spirit that I am, I scarfed down one after another. The pepper jelly went wonderfully with the livers in order to add some sweet and spicy flavors to the golden fried delicacies.
|Cochon Lafayette's Oyster and Bacon Sandwich|
|Another Look at the Oyster and Bacon Sandwich|
|Selection of Whiskeys that I tasted at Cochon Lafayette|