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Stuffed Meatballs Creole at Big Jones

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Stuffed Meatballs Creole ($10)

Since we're buying calf legs from Strauss for our Old Virginia Fried Steak, we get a fair amount of trim leftover to work with, and with really good young calf, you can't beat meatballs. The lean trim from the legs is ground with fatty trim from the bottom of the pork bellies we cut off of our pigs each week, to make a forcemeat that's about 65% lean. It's then with salt, tarragon, a quite a bit of cracked black pepper. Each meatball is individually stuffed by hand with a mixture of Louisiana crawfish tails and cream cheese. They are then deep fried in lard to just brown the exterior to get some nice toasty browning flavors in the mix. They are then simmered in our house Creole sauce, made with San Marzano tomatoes, lots of onion, trinity, cayenne, drunk on white wine and laced with absinthe. For service, they are simply baked in their sauce with a light toasting of bread crumbs for srunch.

Pairing: German rieslind or a sazerac

housemade charcuterie

Posted 06/19/12

The Consummation

Consummation

The Consummation: ($12)

Long-time friends of Big Jones will remember Laura, our super sweet long-time server who moved to Austin a couple of years back. As much as we m...

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Pairing: Anything Champagne goes with, so anything.

punch and vintage cocktails

Posted 05/05/13 - Share this entry

Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary

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Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary: ($24)

Daube is kind of a unique Southern dish in that it has a history in both the Lowcountry and South Louisiana, brought to colonial Carolina by the Hu... more »

Pairing: Nebbiolo or another high-acid red wine

farmers' market, heritage, historical dish, humanely raised, morels, regional favorite, regional specialty, sustainable, and whole animal

Posted 04/24/13 - Share this entry