Panneed Rabbit With Oyster And Tasso Pasta @ Jacques-Imo's
The most wildly popular dish in the early 1980s around New Orleans after blackened redfish was the revival of panneed veal--a dish everybody ate at home but no restaurant served. Jacques-Imo's version enhances the pasta aspect of the dish with a cream sauce involving spicy, smoky tasso ham and oysters. Eating this is like stepping in a time machine for me. And a lusty pleasure, too. [caption id="attachment_18577" align="alignright" width="375"]
The slogan of Jacques-Imo's.[/caption]
