Root hog or die. This phrase is never far from my mind in times of crisis. Simply put, you must do whatever it takes to survive in this world.
Take a bite of that barbecue and let me kiss them greasy lips. This quote needs no real explanation other than this: certain foods act as an aphrodisiac.
All this talk of survival and sex is one way of introducing yet another of my favored pastimes - reading cookbooks about foods I adore. While I enjoy beef and chicken, it's the other white meat that I truly enjoy for its versatility and for its long history on spits and grills the world over.
Fellow Southerner James Villas, a culinary expert who was food and wine editor for Town & Country magazine for 27 years, recently published PIG: King of the Southern Table, the complete compendium of pork cookery.
PIG (Wiley, May 2010, 424 pp, US$34.95) covers the familiar recipes - devoting a lengthy chapter solely to the often controversial preparation of barbecue, its sauces and rubs - as well as the obscure (to some) recipes featuring variety and specialty meat, the polite term for the organ meats and odd bits often deemed unfit for the table.
In true Southern fashion, Villas, a two-time recipient of James Beard Journalism awards with 15 cookbook titles to his credit, leaves nothing but the squeal uncooked. He included recipes for Tennis Ball Salad with Salt Pork-Buttermilk Dressing (the precursor to the Iceberg wedge slathered in roquefort dressing), Bacon Waffles, and Carolina Pork and Sweet Potato Pie with Biscuit Batter Crust.
While his recipes were mostly familiar and traditional, the kind of country comfort food you'd find dished up everyday as well as for Sunday dinner, there were a few which I'd never heard of such as the intriguing Texarcana Pork and Bean Pie with Cornpone Topping or the savory Baked Pork Loin with Fig-Citrus Stuffing.
Villa's recipe for Hog's Head Stew reminded me of New Year's Day when I was 12 and my father insisted I help cook a hog's head as part of the traditional dinner celebrating the first day of the new calendar. Villas is correct; it is an acquired taste.
For the uninitiated, the cookbook author includes a Southern Pig Primer: From Head to Tail, with delectable descriptions of the choice parts of the pig and their uses as well as A Southern Pig Glossary, with brief and delicious descriptions of the delicacies prepared from pig.
PIG is more than just a collection of pork recipes; it tells a tale of culture, cuisine and technique through its memoir-laced introduction and well-versed headnotes. As an added treat, he includes factual tidbits and pig lore, referred to throughout as Pig Pickin's.
Lucy Schaeffer's food photography is a luscious side dish to the main course.
Come find out at the Brooklyn Blogfest June 8 at 7:00 PM when the borough's most opinionated and dedicated bloggers (and surprise special guests) step away from their keyboards to sound off about how and why Brooklyn remains such a rich source of material and inspiration.
But forget about filling the room.
Here's the real question the Brooklyn Blogfest will answer: How many
bloggers does it take to wrap their arms around New York's most
So, whether you are a blogger, wannablogger, reader, or media maven, you'll want to come see for yourself. And meet up with this year's most tenaciously keen tribe of bloggers as they gather to celebrate all the reasons Brooklyn is such a potent source of runaway creativity.
Since it was
founded in 2005, the Brooklyn Blogfest has established itself as the
nexus of creativity, talent, and insight among the blogosphere's
brightest lights. This year will be no different as a panel of
blogging's best dissect the unique brand of entrepreneurial creativity
This year, award-winning WNYC journalist Andrea Bernstein will moderate a panel, which includes bloggers from Brokelyn, Gothamist, Bed-Stuy Blog and more.
Also on tap: a
video tribute to Brooklyn's most visionary photo bloggers, special
networking sessions for like-minded bloggers (i.e. Blogs of a Feather),
the return of the ever-popular Shout-out, when bloggers are invited to
share their blogs with the world, and a roof-raising after-party with
ABSOLUT® VODKA cocktails, food and music.
"The borough of Brooklyn has always been front and center in the world of blogging," says Louise Crawford, founder of the Brooklyn Blogfest and onlytheblogknowsbrooklyn.com. "Whether you live by a blog, blog to live, or live to blog, you'll want to come out on June 8."
SHOW THE TROOPS YOU CARE
SEND COMFORTS OF HOME
For only $10.00, you can sponsor an Avon Cares USO2GO Kit, which the USO will deliver to isolated troops deployed abroad.This is a wonderful opportunity to express your gratitude to our brave service men and women.
The Avon Cares USO2GO Kit includes five full-size toiletry products. You can also send a personal message of encouragement with each kit.
Additionally, Avon Products, Inc. will donate $4.00 of your $10.00 to the USO to help provide emergency relief programs, family assistance activities, entertainment tours and more.
There is no limit to the number of kits you can send, so support the people who support you the men and women of the U.S. armed forces.
Kit includes:* 1 On Duty Unscented Roll-On Anti-Perspirant Deodorant; 1.7 fl. oz.
To order yours, please contact marymacraewarren(at)yahoo(dot)com
To watch CIA's Chef-Instructor Stephen Durfee demonstrate how to
prepare Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche
click here: www.ciachef.edu/Shortcakes.
Rhubarb and Strawberry Shortcakes with Gingered Crème Fraîche
Whipped Cream and Crème Fraîche with Ginger Chips
For the shortcakes:
For the rhubarb:
For the whipped cream:
for Rhubarb and Strawberry mixture per 1-ounce serving: 25 calories, 0g
protein, 6g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.
Nutrition analysis for Shortcake serving: 260 calories, 4g protein, 27g carbohydrate, 16g fat, 210mg sodium, 50mg cholesterol, less than 1g fiber.
Nutrition analysis for Crème Fraîche per 1-ounce serving: 120 calories, 1g protein, 12g carbohydrate, 8g fat, 15mg sodium, 30mg cholesterol, 0g fiber.
I love an old-fashioned picnic, spreading out a large tablecloth on the grass, opening the hamper and pulling out the goodies - cold roast chicken, a loaf of crusty bread, briny oil-cured olives, a nice pungent - yes, stinky - cheese, a layered salad full of crispy, crunchy veggies, the requisite deviled eggs, and, of course, an icy pitcher of white Sangria.
It's a wonderful way to spend a sunny afternoon, lounging on a blanket in a grassy meadow, grazing on tasty tidbits and sipping a little Sangria. We like to make a day of it, bringing cards, board games as well as the wiffle ball and bat.
It's the perfect playdate. Eat a little, play a little and everyone's happy.
This Rachel Ray White Sangria recipe is a classic with an Italian twist, using Campari instead of Calvados, which gives the drink a lovely pink color.
adapted from a recipe by Rachel Ray
Combine sugar, Campari, lemon, orange and peaches in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Summer squash, with its gorgeous and creamy butter-yellow skin, is in the farmers' markets.
When I was a kid, I ate so much squash - fresh from the garden - that I was sure I'd never suffer another bite. The typical dish we ate consisted of a medley of sautéed summer vegetables - squash, zucchini, onions, tomatoes and sweet corn. It was delicious!
But even the tastiest dishes soon grow old if repeated too often. There really are only so many ways to sauté or stuff a squash.
I was intrigued by these Summer Squash Sloppy Joes featured in the July 2006 edition of Cookie
But since we're trying to cut back on meat, rather unsuccessfully, I might add, I thought we'd try this recipe with mushrooms as a replacement for the ground beef or turkey. You might substitute firm crumbled tofu too.Summer Squash Sloppy Joes
Ingredients* 3 Portobello mushroom caps, diced
* 6 Challah buns
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the mushrooms until browned, about five minutes. Add the garlic, onion and carrots, then sauté another two minutes or until just soft. Finally, add the squash and sauté about a minute more.
2. Stir in the tomato paste and 1 1/4 cups water, stirring until the paste has dissolved. Add the chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.
3. Divide the cheese among the bottom halves of the Challah buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.
4. Remove the buns from the oven and fill each sandwich with the squash-and-mushroom mixture. Serve immediately.For a side dish, try this Asian Coleslaw recipe - a nutty-vinegary, sweet and nice counterpoint to the picquant Sloppy Joes.
We're living in a virtual world and I'm a virtual girl. Sorry Madge. I couldn't help myself.
Some things are meant to be experienced offline. Sex, for instance. Yeah, yeah, I know all you Porn Tubers out there will disagree.Ditto wine tastings. But before I knock it, I suppose I'll have to try it - just like the above-mentioned.
Bottlenotes is offering a virtual wine tasting of wines from four Australian regions May. 27th, 8:30PM EDT.They'll be sampling Jansz Brut NV from Tasmania; Brokenwood Semillon 2008 from Hunter Valley; Petaluma Riesling 2008 from Clare Valley; Yering Station Pinot Noir 2007 from Yarra Valley; Yalumba Bush Vine Grenache 2008 from Barossa; and Balgownie Shiraz 2006 from Bendigo.
The idea is that you get a bottle of one of the wines to be tasted, log on and enjoy.Spitting optional.