This recipe is courtesy of Kit Wohl's Cookbook Studio and her book, New Orleans Classic Creole Recipes (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of WWL-TV’s ...
Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...
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