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Entries tagged with 'Pig: King of the Southern Table'

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Cook the Book: Smoky Oven-Roasted Spareribs

Serious Eats Caroline Russock 6 comments

As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More

Cook the Book: Tarpon Springs Greek Burgers

Serious Eats Caroline Russock 8 comments

Although these Tarpon Springs Greek Burgers from Pig: King of the Southern Table by James Villas have their roots in Greek flavors and culinary traditions, the evolution of the recipe is truly American in nature. Originally served in diners in Tarpon Springs, a town on the west coast of Florida, the Greek proprietors surely would have preferred to make these patties with lamb. But in the South, pork was plentiful and inexpensive and so the Greek pork burgers were born. More

Red Cabbage, Tangerine, and Bacon Salad with Bacon Vinaigrette

Serious Eats Caroline Russock 1 comment

The following recipe is from the May 19 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! As you might assume, Pig: King of the Southern Table by James Villas isn't the most... More

Great Smoky Bacon, Country Ham, and Sauerkraut Pie

Serious Eats Caroline Russock 5 comments

This Great Smoky Bacon, Country Ham, and Sauerkraut Pie is a savory pie somewhere between a quiche and choucroute. I know the combination doesn't sound all that appealing at first, but in this case it really works. A custardy mix of eggs and cream are mixed with caramelized onions, sauerkraut, and caraway seeds, all poured into a pie crust that's been brushed with Dijon mustard. On top of that goes chopped country ham and a bit of chopped parsley—it does wonders to lend a lightness to what's otherwise a very serious pie. More

Cook the Book: Bacon-Pimento Cheese Bread

Serious Eats Caroline Russock 3 comments

Pimento cheese is one of my all-time-favorite desert-island foods, so when I came across this recipe for Bacon-Pimento Cheese Bread I was instantly in love. Incorporating all of the ingredients for pimento cheese into a loaf of white bread along with some crisp bacon seemed almost too good to be true. And of course, there was the even more intriguing possibility of spreading the bread with a little more pimento cheese. More

Cook the Book: Candied Pecan Bacon

Serious Eats Caroline Russock 10 comments

I'm going to go out on a limb here and declare that this Candied Pecan Bacon from Pig: King of the Southern Table by James Villas might very well be the best cocktail hour snack ever. I realize that this is a bold statement but once you've tried these crisp, sweet and salty strips of pecan-crusted bacon you'll surely be on board. Making this might require a little more effort than, say, putting out a bowl of olives or nuts, but the payoff is worth it. Paired with some bourbon-based cocktails, it doesn't really get any better. More

Cook the Book: 'Pig: King of the Southern Table'

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Pig: King of the Southern Table is a snout-to-trotter guide through the South, with recipes that utilize every part of the pig imaginable. Villas incorporates pork into all meals, and that's precisely what we're going to be doing this week. Look forward to a Great Smoky Bacon, Country Ham, and Sauerkraut Pie that will put all other quiches to shame, a loaf of Bacon Pimento Cheese Bread perfect for BLTs, and Candied Pecan Bacon which just might be the best cocktail hour snack ever. Enter to win a copy here. More

Meet & Eat: James Villas

Caroline Russock 1 comment

In preparation of a week of all things porcine we sat down with James Villas author of Pig: King of the Southern Table to chat about the book, the pig, and some of Villas' most memorable pork eating experiences. More

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