Pat's Popovers
Pat Berrigan, chef John Besh's father-in-law, spent years perfecting this popover recipe. The secret is the beef fat (left over from a 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. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans Chefs
December 2007
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