Birria, braised meat cooked down with flavorful chiles, is typically served as a stew. But we’re serving it taco style with griddled corn tortillas and topped with cheese, cilantro and onions, and a side of dipping broth.
In this adaptation of Julia Child’s French classic Boeuf Bourguignon, we used our smoky Tasso ham in place of the bacon, sweet potatoes instead of carrots, and replaced the spices with our Magic Creole Seasoning. These small changes broke tradition but still emulate the flavors and cooking styles of both Julia Child’s and Chef Paul’s recipes.
Kebapi is a grilled or roasted homemade sausage, traditionally served on pita with Ajvar and onions. Ajvar, a roasted eggplant and red bell pepper spread, is blended with smoked paprika and fresh lemon juice and garlic to add just the right amount of smokey zing to the meal!
The chopped andouille not only takes the place of the regular pork in the recipe, but also adds a unique smoky flavor!