Archive for Boudin


Posted in charcuterie, Chef, My Work, smoke, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , on October 22, 2015 by wilburcoxjr

Smoked Boudin with rice


House made bratwurst


Guest Cheffin’ at Mahaffeys

Posted in bacon, BBQ, braise, charcuterie, Chef, eggs, grains, jams and jellies, My Work, Offal, oysters, pickled fruit, shrimp, smoke, The Greatest Animal, Wilbur Cox Jr. with tags , , , , , , , on July 19, 2015 by wilburcoxjr

Scrapple Vodka Brunch


Braised pigs ear boudin, etouffee, 2 hour egg yolk


Smoked shrimp and fresh corn scrapple, shrimp bbq, pickled chilis, peanuts


Traditional Scrapple, corn puree, smoked tomato jam, 142 degree egg, fried oyster


Smoked bacon-maple-oatmeal scrapple, oatmeal crumble, espresso ice cream, candied bacon

Nola style boudin

Posted in charcuterie, Chef, grains, My Work, The Greatest Animal with tags , on June 25, 2015 by wilburcoxjr


Pork, rice and spice

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Posted in Chef with tags , , , , on April 22, 2014 by wilburcoxjr

That’s our sausage!!!..thanks for the heads up Mark Suliga



Posted in charcuterie, Chef with tags , , on April 20, 2014 by wilburcoxjr

Braised pork, pork shoulder, mustard bbq, rice


Duck Confit

Posted in Chef with tags on August 31, 2012 by wilburcoxjr

Cured, confit, bound with TG, and rolled in caul fat. Sliced, seared. Served with baby turnips, and duck jus



Posted in Chef with tags on September 19, 2008 by wilburcoxjr

I was inspired to try this by watching Daniel Boulud at the star chefs congress.  They did pigs trotters, but pork really doesn’t sell too well at the Bike unless it’s in the form of bacon.  So I improvised and used duck, which flies out the door every night.  I braised the duck legs, shredded the meat, and combined it with ground breast meat, ground skin, hearts, livers, and kidneys.  Herbed it up, and seasoned it.  Rolled it into a little boudin, and poached it till medium rare.  Then i wrapped it in caul fat, and browned it all over.  Sliced it down, and pan fried it.  The bones of the duck were used to make jus.  I was really impressed with the texture more than anything.  It was very soft, and had great mouth feel.  I really want to try to utilize all of the parts of the animals that we get in, but most times it’s a hard sell.  If something must die to make it to your plate, then we should at least do it justice by utilizing everything and wasting nothing. It is served with turnips, shaved brussels sprouts, upland cress, and duck jus.