#84: Crispy Pig Tails at the Libertine

Mar 10, 2015 at 8:00 am
Crispy pig tails at the Libertine. | Jennifer Silverberg
Crispy pig tails at the Libertine. | Jennifer Silverberg

When chef Josh Galliano cooked at the James Beard house last October, he prepared dishes for his Along the Mighty Mississippi feast that best represented his cooking style. It's no surprise, then, that the first item out of the kitchen was the Libertine's (7927 Forsyth Boulevard, Clayton; 314-862-2999) signature dish: crispy pig tails.

See Also: 10 Weird Foods for the Adventurous St. Louis Eater, Including Pig Tails, Brains and Bugs

The Libertine's crispy fried pig tails demonstrate how Galliano can turn something seemingly esoteric into an approachable dish with a hint of whimsy. Making the pig tails is a two-day endeavor: The chef roasts the tails overnight then separates the meat from the skin the following day. The meat is whipped to a mousse-like texture, placed back in the skins, fried and finished with a spicy, Buffalo-esque sauce. The result is a piquant cross between sausage and chicharrones. Whipped Gorgonzola and brown butter polenta finish this unique, decadent dish that will make you forget the phrase "Buffalo wings."

Previously: #85: The Meatball Sandwich at Leonardo's Kitchen and Wine Bar #86: The Bone-In Strip Steak at 801 Chophouse #87: The Roasted Chicken Spinach Flatbread at Cooper's Legendary American Pub #88: Ramen at Death in the Afternoon #89: Spare No Rib's Pulled Pork Sandwich #90: The Baklava at Vinnie's Italian Beef and Gyros #91: The "Bianca" Pizza at Pizzeoli #92: Dumplings at Lona's Lil Eats #93: A St. Louis-Style Pizza from Frank & Helen's Pizzeria #94: Singapore Mei Fun at Bek-Hee #95: The Monte Cristo at Three Flags Tavern #96: The Meatloaf Blue Plate Lunch at Farmhaus #97: Comet Coffee's Chocolate Chip Cookie #98: Canestri Cacio e Pepe at Pastaria #99: The Granola Pancakes at Whitebox Eatery #100: Chicken Noodle Soup at Grove East Provisions

Follow Cheryl Baehr on Twitter at @CherylABaehr. E-mail the author at [email protected].