Cookbook: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers
If I had to give up red meat, I’d probably be OK. No more pork? That’s a different story. As this book’s description notes: “There’s a whole world of pork to love, as demonstrated in this cookbook devoted to every cut of the hog. Plump sausages sputtering on the grill, thick bacon sizzling in a pan, a juicy pork chop from the oven–pork comes in so many wondrous forms. From grilling and frying to braising and pickling, author Libbie Summers has a special way with pork, taking comfortable old-fashioned dishes and updating them with fun and stylish twists.”
And speaking of twists … Libbie takes balls of dough mixed with Guinness Pub Draft and studded with prosciutto chunks, twists them into knots, and boils them in a beer/water combo. The knots are then sprinkled with salt, baked, and served warm with a Stout Mustard (recipe included). Want some? That’s what I thought. But you’ll have to make your own, because I’m not giving mine up.
Find the recipe for Prosciutto Pretzel Knots here: Libbie Summers
More on the cookbook: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers (Rizzoli, 2011)