Feb 27, 2013 15:26 Boudin Balls With Dijon Honey Mustard Boudin Balls With Dijon Honey Mustard Advocate staff photo by PATRICK DENNISRuffino's Restaurant Corporate Chef Gino Sclafani serves boudin balls with a Dijon honey mustard at a cooking class for Alzheimer caregivers and their relatives Feb. 5. Peter Sclafani Feb. 27, 2013 Comments Boudin Balls Makes 120. Recipe is by Peter Sclafani III, executive chef and co-owner of Ruffino’s Restaurant. 2 lbs. pork shoulder, cut into 1-inch cubes 1/2 lb. chicken, cut into 1-inch cubes 1 onion, chopped 2 stalks celery, chopped 3 jalapeños, chopped 6 garlic cloves, chopped 4 tbls. sea salt 1 tbl. black pepper 1 tbl. white pepper 1 tsp. cayenne pepper Chicken stock 1/2 gal. cooked rice 1 bunch fresh parsley, chopped 1 bunch green onions, chopped 2 cups flour Sea salt, black pepper and Creole seasoning, to taste 2 eggs 1/2 cup milk 2 cups panko bread crumbs Dijon Honey Mustard (see recipe) or a spicy mustard sauce 1. Combine the pork, chicken, onion, jalapeños, garlic, 4 tablespoons sea salt, 1 tablespoon each black and white peppers and cayenne pepper in a large pot and cover with chicken stock by 1 inch. Bring the mixture to a boil and reduce the heat to a simmer. Cook for 11/2 hours until tender. 2. Remove from heat and strain, reserving the liquid. Allow to cool slightly and pass through a meat grinder on coarse. Place in a large bowl and add the rice, parsley, green onions and reserved cooking liquid; mix well. Chill well. 3. Preheat the fryer to 350 degrees. Put the flour in a small bowl and season with salt, pepper and Creole seasoning. In a small bowl, whisk the eggs and milk together. In another small bowl season the panko with salt, pepper and Creole seasoning. Form the mixture into golf ball-sized balls and dust in the flour, then in egg wash and finally in the bread crumbs. 4. Add to the fryer a few at a time and fry until golden brown, about 5 minutes. Remove from the oil and place on a plate lined with paper towels. Serve hot with mustard sauce. Dijon Honey Mustard Makes about 3/4 cup. Recipe is by Gino Sclafani, corporate chef of Ruffino’s Restaurant, Baton Rouge. 5 tbls. honey 3 tbls. Dijon mustard 2 tbls. rice vinegar 5 tbls. mayonnaise Combine all ingredients in bowl and whisk until smooth.