Go Sausage! Go Bears!
The Superbowl is upon us and looking under Serious Eats, I realized that guacamole is as big as hot dogs, nachos, chicken wings and burgers when it comes to chowing down before the screen. It makes sense. Guacamole is green. Green and sour, like the face I make when my team loses, which almost inevitably happens. Plus, it looks like throw-up thus making it and ideal launching material for the television. Oh, who am I kidding. I just like guacamole and I’ll eat a gallon of it if it was set before me with chips and salsa.
But, damn, I’m in France. Which means that while I’ll be watching the Superbowl, (ironically Frenchies have decided it merits National Television coverage commentated by almost famous french variety singers and porn actresses), it comes on too late for dinner-time. Still, I’m not one to feel left out and decided to whip up some suitable French variation on dogs and guacamole. I present to you, Boudin Blanc with Guacamole!
As local doyenne of food blogging Clothilde Dusoulier will tell you, boudin blanc is made of bits of white meat, fat, onions, white bread and cream, stuffed into a sausage casing. Akin to the difference between reading Vogue and reading Dante, boudin blanc is not to be confused with boudin noir, intense and profound bloody blood sausage. I like them both, but that’s the girl I am. The traditional pairing is some kind of puree but crunchy and crisps are more Superbowl type fare. So there you have it. I paired my boudin blanc, which was already flavoured with death trumpets (! trompettes de mort !), with roasted taters, steamed veggies and a nice healthy dollop of guacamole. Not just any guac, mind you. But, guacamole with pears. Because I think that after four years following the Superbowl in France, something’s gotta give.
so…GO GUACAMOLE! GO SAUSAGE! GO BEARS! If only I could nibble some of that… pass me the truffle shuffle!
Recipe for the Pear Guacamole: Puree 1 avocado with lime, 1/2 shallot, sugar, salt, and 1/2 pear.
Any average butcher could manage to do a good boudin blanc but only brilliant ones could succeed in cooking a tasty boudin noir. That’s what my butcher told me
sonic eric said
Your butcher must make a mean boudin noir. But, actually I’m of the opposite opinion. Boudin noir is quite assertive and so doesn’t require as much creative imagination nor subtlety as a good boudin blanc. A great boudin blanc? I just might marry the butcher.
Administrator said
I wish I could make you taste my butcher’s “boudin noir” with my own “purée maison” (potatoes cooked in hot milk with butter and a touch of cream)
sonic eric said
Ahhh, me too Eric. Me too. Unfortunately, one day someone will invent a way to send food via the Internet and that will be the end of mankind as we know it. We will all be too fat to move and will find ourselves reduced to floating our brains in little Mason jars from which we will live virtually, continuously feasting on the most delicious and satisfying boudin meals.
Until then…..
Administrator said