John Besh's New Orleans Christmas
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Pat Berrigan, chef John Besh’s father-in-law, spent years perfecting this popover recipe. The secret is the beef fat (left over from the roast), which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they’re well-browned and crusty, or else they may collapse.