Thursday, April 22, 2010

Cookbook giveaway: Calling "Pig" fans


I can't review James Villas' new book, "Pig: King of the Southern Table." Villas, a Charlotte native turned New Yorker and national food writer, dedicated the book to me, for my reporting on all things pork-related. (But thanks, Jim, I'm very flattered by the recognition.)


However, that doesn't mean I can't share my spare copy. If you love cooking with any part of the pig, Jim is your man. He may live in New York now, but he keeps in close touch with his Carolina roots. On a recent trip back, he fell in love with the whole-hog sausage made by Rayfield Meat Center near Wadesboro. (You don't have to drive that far -- they sell their sausage and several other products on Saturday mornings at the Charlotte Regional Farmers Market. Look for them in the open-air building.)


The book has gorgeous pictures by Lucy Schaeffer, and the recipes cover cooking every part of the pig, from bacon and country ham to roasts, chops and tenderloins.


So let's get to the giveaway: To get in the random drawing for the book, post your name as a comment here. If you're anonymous, give me a name I can use to recognize you. And check back here next Wednesday, to find out if you won.


In the meantime, here's a recipe from the book for an appetizer made with one of my favorite things, country ham. He calls for Kentucky country ham, but we all know North Carolina has some pretty fine cured ham, too.


Kentucky Potted Country Ham

From "Pig: King of the Southern Table," by James Villas (Wiley, 2010).


1 1/2 cups cooked, chopped country ham

8 tablespoons (1 stick) butter, at room temperature

1/2 teaspoon dry mustard

1/2 teaspoon ground cloves

2 tablespoons bourbon

Freshly ground black pepper to taste

Grind the ham finely in a blender or food processor. Add the butter and grind until well-blended. Add the remaining ingredients and grind almost to a paste.

Scrape the mixture into a crock, cover with plastic wrap and store in the refrigerator. Allow the spread to return to room temperature about 1 hour before serving with tiny biscuit halves or crackers. (Be warned that if it's not brought back to room temperature before serving, it's almost impossible to spread.)


29 comments:

Anonymous said...

Gregory Hallett

Brenda "Alwran said...

Brenda Alwran

Anonymous said...

John Moore

Anonymous said...

Sonya Frye - The Rayfield Meat Center sausage is wonderful!

Anonymous said...

Paul Maulden

Anonymous said...

Allen Evans

Anonymous said...

Jason "Lover of the delicious pink skinned beast that is the South's food mascot" Oliver

Anonymous said...

Please! This book was made for me!

klm22

Anonymous said...

Carla Burkhard, mom to 2 boys who love all things pig.

Anonymous said...

Chemeeka Sparks

Amy said...

Amy Hunt

Olivia said...

Olivia Crowley

dm.willms said...

David Williams

Barbara said...

Barbara Palermo

Anonymous said...

Alice Neumann, bacon lover

Anonymous said...

Mary Ann Smith

Anonymous said...

Don Rawlins

Katie said...

Katie Morris

Cheryl said...

Cheryl "Oink" Wilson

Anonymous said...

Scott Sitton - (Simple, Fresh, Southern)

Amanda Proffitt said...

Amanda Proffitt

Swee San said...

Swee San

Nancy said...

Nancy Hughes would love this book!

Anonymous said...

Yum! Thanks for being so generous with your extra copy!

Erin in Charlotte

Scottyrock said...

Scott Sitton

Lynne Stevenson said...

Lynne Stevenson

Anonymous said...

I hope I'm not too late to enter.

Allen

emily said...

Emily Peterson - with a love of all things pork (conceived a child at 'bacon camp')

William Howard said...

William Howard