Wild Boar Pirleau and Maple Bacon Cupcakes from Tribute episode


Wild Boar Pirleau

  • 10 Cups of Chicken Broth
  • 5 Cups of Rice
  • Olive Oil
  • Butter
  • Celery chopped
  • Green Pepper chopped
  • Yellow Pepper chopped
  • Orange Pepper chopped
  • Red Pepper chopped
  • 2 Onions chopped
  • Garlic
  • 5 lbs of Chicken (cook, de-bone and shredded)
  • Clowney Seasoning
  • Poultry Seasoning
  • Cayenne Pepper
  • 2 Cans Cream of Chicken Soup
  • 2 Cans Cream of Mushroom Soup

Maple Bacon Cupcakes

  • Box Yellow Cake Mix
  • 1/3 Cup of Oil
  • 1 Cup Whole Milk
  • 4 Eggs
  • 1/2 Cup Real Maple Syrup
  • Frosting:
  • 1 Stick of Butter softened to room temperature
  • 1 Container Cream Cheese softened to room temperature
  • 1 Tbs Maple Flavoring
  • 1 Tsp Vanilla Flavoring
  • Add Box of Powdered Sugar a little at a time
  • 5 Slices of Bacon (fried and chopped fine)



Pirleau:In large stock pot bring 10 cups of chicken broth to a boil, add 5 cups of rice and bring to boil again, turn down heat to simmer. In skillet on stove on medium heat add olive oil and butter, chopped celery, chopped peppers and onion, stir occasionally. When rice is almost done and veggies are done, add veggies to rice. Add chicken and stir. Add 1 1/2 teaspoon of Clowney seasoning, 1 teaspoon poultry seasoning, 1 1/2 teaspoon of cayenne pepper, 2 cans of cream of chicken soup and 2 cans of cream of celery soup. Fry wild boar sausage in skillet on top of top drain grease and add to pirleau. Cook 1 pound of bacon and add to pirleau with bacon drippings. Stir well and continue to cook on low heat.

Maple Bacon Cupcakes: Mix ingredients for cupcakes and spoon into cup cake liners until they are 3/4 full and bake. Blend frosting ingredients. Once Cupcakes are cooled they can be frosted.

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