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8. B’s Cracklin’
For better or worse, smoke and fire are integral to pitmaster/proprietor Bryan Furman’s success story.
Pork Heaven: Porch Light Latin Kitchen
Chef Andre Gomez, like most Puerto Ricans, has a thing for pig: pork-filled sandwiches, roast suckling pig, and an unusual island specialty known as “can can pork,” a gigantic cut that resembles a crown roast and is marinated, grilled, then deep-fried for max crispness and rich taste.
Holiday gift idea: 3 cookbooks from Georgia chefs
Steven Satterfield’s Root to Leaf and Hugh Acheson’s The Broad Fork may have garnered most of the attention this year, but don’t miss these three other new giftable titles from Georgia chefs.
5. Ossabaw Island Hog
Georgia has its own version of Jamón Ibérico. The isolated Ossabaw Island hog is a descendant of the famed Spanish pigs brought over by colonists four centuries ago.
How will Atlanta chefs survive the great pork shortage of 2013?
By now, you may have heard reports that a worldwide pork shortage "is now unavoidable" in 2013. The UK's National Pig Association sounded the alarm last week, pointing to corn crop failures that have caused feed costs to skyrocket. There may be a rational, calm solution to all of this, but I'd assume that instead of calm planning, every chef in Atlanta is totally freaking out right now.
Basic-to-Brilliant Peach Dijon-Crusted Pork Tenderloin
Looking for a simple but inspired supper idea on a scorcher of a summer day, I decided to make this recipe in Virginia Willis’s latest book, "Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up For Company" (Ten Speed Press).
Pano Karatassos’s Greek-Style Roast Rack of Pork
A rack of pork is a bone-in pork loin. For a fancier presentation, ask the butcher to "French cut" the racks by scraping the ends of the bones clean with a knife. Try this recipe from Pana Karatassos.
Pork Tenderloin with Apples and Sage Cream Sauce
Adapted from The New Blue Ridge Cookbook by Elizabeth Wiegand
Pork Chops with Rhubarb Pan Dressing
From "The New Southern Garden Cookbook" by Sheri Castle. This is an old farm family recipe that has nearly faded into obscurity. That's a shame. The spiced tangy flavor of the rosy rhubarb tastes so good with pork, and the homey, filling meal is ready to serve in under an hour.
My Mother’s Chicken Spaghetti
From "Craig Claiborne’s Southern Cooking" by Craig Claiborne
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