Sazerac BBQ’d Pork Shank Dinner For 4

Commander’s Palace ships its signature dishes nationwide on Goldbelly! This 14oz “fall off the bone” bone-in pork shank is simmered in rich trotter stock and flambéed with bourbon, Peychaud’s bitters, and a dash of absinthe to be reminiscent of New Orleans’ original cocktail – the Sazerac. The fresh spring field peas and charred collard greens topped with local peaches and Ponchatoula blackberries are dressed in a light absinthe pickle to brighten the dish for a warm summer’s day. This dish evokes summer without the work of firing up the barbeque pit! That’s Father’s Day at Commander’s Palace.

Located in the heart of New Orleans’ Garden District, Commander’s Palace has been serving its famous Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have led the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.