2013 is off to a tasty start!

by PorkKnifeandSpoon on May 6, 2013

clip_image001_thumb[1]_thumb2013 is under way with all sorts of delicious pork news, including our partnership with five pork-loving advocates.  The “Pork 5” (as we call them) are book authors, podcast hosts, bloggers, filmmakers and more. We’ve rounded up a post from each one so you can get to know them (and love them) the way we do!

Toni from The Happy Housewife shares her easy-to-make/everyone-loves-it pork recipe saying, “This bbq pork recipe only has three ingredients and takes less than a minute to prepare in the crock pot. One minute!”

Chris from Amateur Traveler attended a pork-centric dinner at the world famous Franklin BBQ in Austin, Texas last month.

Jenny (from Jenny on the Spot) attended the South Beach Food Festival (SOBE) and spent time chatting with award-winning chefs and other notables in the food world. Be sure to watch this fun video from the event.

Stephanie of The Culinary Life recently released her new book Melt: The Art of Macaroni and Cheese which includes several tasty pork recipes you are going to want to try!

And the one and only Grill Grrrl (Robyn) shared the recent big news about the new names for pork cuts, and enticed us to get to the grill this spring with great pork recipes.

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Remember to connect with us on Facebook , Twitter, Pinterest and Instagram to get great ways to be inspired!

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Thanks for Making 2012 A Year in Pork to Remember!

by Susan on January 10, 2013

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As we begin a new year of pork, I’d like to take a minute to reflect on this past year. From sharing my favorite family Easter traditions to discovering good pork airport grub,I have thoroughly enjoyed spending 2012 with you. Fellow pork fans, you have made 2012 deliciously fantastic, and I want to thank each and every one of you.

I also wanted to congratulate the winners of our Pinterest Scavenger Hunt and 12 Days of Pork giveaways! They are:

Amy T. from Anaheim, CA

Howell L. from Shutesbury, MA

Betty N. from Savannah, GA

Nissa M. from Sealy, TX

Christina K. from Louisville, KY

I look forward to talking pork with you for another year here at Pork, Knife & Spoon and on Twitter @PorkandKnife. And if you haven’t done so already, be sure to connect with the National Pork Board on Facebook, Twitter, Pinterest and Instagram for all the exciting and appetizing things to come this year including more amazing give-aways!

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Minneapolis’s Butcher and The Boar is a Meat-Lover’s Paradise

by Susan on January 7, 2013

butcher and the boar minneapolis
The boar is a symbol of intrepidness, a wild animal of perseverance and courage. It’s also the meat par excellence at Minneapolis’s trendy Butcher and The Boar, a meat-centric eatery helmed by Chef Jack Riebel.
butcher and the boar minneapolis

From the moment you step inside the restaurant, you know you’re somewhere deliciously boar-ish (not boorish). The masculine eclectic décor is inviting — the long, polished bar heavy with bourbon encourages you to linger while the links of house-made sausages hanging from the rafters tempt you. Wide wood planked communal tables share space with noble red upholstered high-back chairs, and the floor is literally lined with thousands of shimmering copper pennies. The outdoor beer garden includes a roaring fireplace and tables made from oak wine barrels and massive tree trunks. It’s a man’s man kind of restaurant. But that didn’t stop this West Coast gal from having a thoroughly enjoyable time.

I recently attended a multi-course at Butcher and The Boar, sponsored by The National Pork Board, and I have to say it was one of the best meals I’ve had in quite some time. While the restaurant’s menu offers a wide variety of meats, our dinner specialized in pork dishes.

butcher and the boar minneapolis

Peter Botcher, the restaurant’s butcher, spoke briefly with us. He explained that he and his culinary team make in-house artisanal sausages and smoked meats employing traditional German methods. And locals, whether German or not, are eating it up. According to Botcher, the restaurant serves an average of 500 people a day and up to 900 people a day during the summer months. “We’ve been incredibly fortunate,” he says. And I’m fortunate to have eaten there. Here’s some of what we enjoyed during our dinner:

dsc_0273Pork Cheek Skewers on Corn Relish (J Jorgensen)

Salads came in different weight classes including a lightweight arugula, watermelon, and goat cheese combo and a heavy-weight wedge salad bathed in a decadent blue cheese dressing and dotted with crumbled smoked pecans. I didn’t want to use up too many calories on salad, so I opted for the pork cheek, bacon, and onion skewers served over pickled corn. Biting into the medallion of lightly charred pork revealed a pale pink, juicy interior that all but melted in my mouth. One of my dining companions noted: “I didn’t know pork cheeks could taste this good.”

dsc_0278Green Chili Chorizo Sausage on Spicy Black Bean Mole with Soft-Cooked Egg (J Jorgensen)

Two stellar sausage dishes followed: A crisp, zesty, cheddar-laced Berkshire sausage link served with blackened broccoli that could convert even the purist vegetarian. I declared it my favorite dish until I tasted its companion: A spiral of dark green chili chorizo sausage hugging a soft-cooked egg atop a spicy black bean mole. Its initial mildness is chased by a distinct punch of heat. So, be warned.

The main courses, served family-style, made one of the diners declare, “I feel like it’s Thanksgiving dinner but with pork!” I agreed. Check it out: Muscular mustard-grilled pork chops were surprisingly tender and robustly flavored, but don’t even think of ordering them without a side of fried green tomatoes doused with herb-buttermilk dressing.

dsc_0282Mustard Grilled Pork Chops (J Jorgensen)

The unanimous favorite dish was the roasted pork loin with apple cider sauce, sour cherries, and pecans. Imagine the best Easter ham you’ve ever eaten, but better — less salty, more complex. It paired beautifully with a medley of woodsy cedar-planked mushrooms and smoky blackened cauliflower with a preserved lemon pan sauce.

dsc_0283Roasted Pork Loin with Apple Cider Sauce, Sour Cherries & Pecans (J Jorgensen)

The only dish that disappointed me and just above everyone else at the table was the chicken-fried pork with sausage gravy. The too-thick, greasy batter overwhelmed the pork’s flavor, while the sauce tasted distinctly of canned soup.

dsc_0286Chicken Fried Pork with Sausage Gravy (J Jorgensen)

So we comforted ourselves with two more sides instead: Coal-fired sweet potatoes crowned with a maple-pecan butter and crunchy pecan nibs and a dense, impossibly moist skillet corn bread with maple butter so good that I wanted to pop it inside of my handbag to enjoy as a midnight snack later in the hotel room. I didn’t take it. Though now that I’m writing this sentence, I’m regretting my ethical decision. Corn bread that good warrants moral indiscretions.

dsc_0280Skillet Corn Bread with Maple Butter (J Jorgensen)

Despite its appealing name, the ginger snap banana pudding with torched meringue was disappointing. It was a one-note confection that would have benefitted from more ginger and snap. If it were up to me, I would have just ordered another skillet corn bread along with a sweet, malty stout. That’s dessert-y enough for me.

Photo credits: Top three photos, Susan Russo ; remaining photos, Jan Jorgensen, The National Pork Board

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A Hog Fabrication by David Bottagaro of the National Pork Board

by Susan on January 3, 2013

There are some things I’m good at. Using a saw isn’t one of them. So, I don’t think I’ll be fabricating a hog anytime soon. But I did enjoy watching David Bottagaro do it. A former chef, Bottagaro is currently the National Foodservice Marketing Manager for the National Pork Board.

david bottagaro, national pork boardBottagaro shows us the pork belly — Can you say bacon?

During a recent trip to Minnesota where I visited Wakefield Pork, Inc, Bottagaro demonstrated a hog fabrication for us. For those not familiar, a hog fabrication involves “breaking down” a half a pig. Big, sharp knives and even bigger saws are needed. I won’t go through the entire fabrication process, but here a few pics to give you an idea.

hog fabricationHalf a hog ready for fabrication.

hog fabricationSawing through the primal loin.

fresh hamMmmm… fresh ham.

hog fabricationGive me some ribs!

pork tenderloinMoist and Healthy Pork Tenderloin

hog fabricationChops, chops, chops.

For full-color photos of all pig parts and names of pork cuts, please check out this great resource from Pork, Be Inspired.

How about you? Have you ever done or seen a hog fabrication? Tell us about it the comment section below.

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Get Lucky in 2013 with New Year’s Day Pork Recipes

by Susan on December 28, 2012

What do you want in 2013? More money? Better luck? The promise of longevity? Well, I can’t promise those, but I can share some recipes that might boost your luck.

Many cultures believe that eating certain foods on New Year’s Day will bring good health and prosperity in the new year. I’m pleased to say that pork is among those lucky foods. Indeed, because pigs root forward, they symbolize progress. Germans, in particular, believe that eating pork symbolizes future abundance. So, try one of these German-inspired pork recipes this New Year’s Day and you may be thanking your lucky stars all year long.

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Pork Schnitzel (Photo, Elise Bauer)

Pork Schnitzel from Simply Recipes

German Kapusta Pork from Pork Be Inspired

Slow Cooker Pulled Pork with Sauerkraut from A Year of Slow Cooking

Homemade Andouille Sausage from Hunter, Angler, Gardner, Cook

Cooked greens, which resemble folded bills, signify prosperity in the new year. And everyone knows that greens taste better with bacon. Or ham. Or sausage. So, try one of these recipes to fatten your wallet in 2013:

Southern-Style Greens

Southern Style Greens with Smoked Ham Hock (Photo, Susan Russo)

Southern Style Greens with Smoked Ham Hock from NPR’s Kitchen Window (pictured above)

Hoppin’ John with Bacon and Collard Greens from Not Eating Out in New York

Farfalle with Kale and Bacon from Iowa Girl Eats

Sausage, Tomato, and Kale Ragout  with Poached Eggs from Taste Food

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Smoky Spiced Black-Eyed Peas with Bacon (Photo, Nicole Hamaker)

Because black-eyed peas and lentils resemble coins, they represent good fortune and prosperity. Improve your luck by noshing on one of the following recipes:

Hoppin’ John from The Pioneer Woman

Smoked Pork Belly with Lentils from Thursday Night SmackDown

Smoky Spiced Black-Eyed Peas with Bacon from Pinch My Salt (pictured above)

Lentil and Sausage Soup with Sweet Potatoes and Herbs from Kalyn’s Kitchen

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Taiwanese Pork Noodles (Photo, Jaden Hair)

Long noodles symbolize longevity, that is, if you don’t break them! So, start slurping!

Wonton Noodles from Rasa Malaysia

Singapore Noodles from No Recipes

Taiwanese Pork Noodles from Steamy Kitchen (pictured above)

Garlic, Ginger, Pork, and Noodles from My Gourmet Connection

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We’ll Be Announcing the Winner Soon!

by Susan on December 28, 2012

Hello, Everybody!

I know you’re eager to find out who won the entire prize package for our first-ever 12 Days of Pork Giveaway! We are too!

We’ll be announcing the winner very soon, so please keep checking back.

In the meantime, I’m going to post about lucky foods to eat this New Year’s Day. So, stay tuned!

Thank You,

Susan

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12 Days of Pork Giveaway: It’s a Wrap!

by Susan on December 26, 2012

Red Christmas Stocking

From bacon candy to a collection of pig kitchen gadgets, we’ve been counting down the 12 Days of Pork and have reached the end of our giveaway.

What is your favorite item in our collection? Will you be the one to win the sweet year-long bacon club membership?

Here’s your last chance to enter to win the ENTIRE collection of prizes which includes:

1. Bacon press

2. Waffle iron

3. $40 Amex card and $10 pork coupons

4. Bacon popcorn and popcorn bowl set

5. Cookie jar and pig-shaped cookie cutter

6. A set of pans

7. Bacon chocolate truffles

8. A shot glass

9. Collection of pig-themed kitchen gadgets

10. A year-long bacon club membership

11. An appetizer platter and plates

12. A Christmas stocking with bacon-themed treats

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet). Today is your last chance to earn entries, so get pinning and tweeting!

See full legal rules here.

Thank you so much for playing!

Check back soon to find out if you’re the winner!

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12 Days of Pork Giveaway! Day 12: Bacon Club!

by Susan on December 24, 2012

Can you believe that today is the twelfth and final day of our first ever 12 Days of Pork Giveaway?

I think we saved the bacon best for last. Today’s feature is a year-long bacon club!

Please tell us why you love bacon. Make it short, pithy, poetic, witty, whatever suits your fancy!

bacon-on-plate

This month, we’re highlighting items here on PKS.com that we’re giving away as part of a grand pork holiday gift pack. (One winner will be selected at the end of our sweepstakes to win the ENTIRE collection of all 12 prizes!)

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet).We’ll publish a new post each day, giving you a new chance to earn two more entries. You do NOT have to enter each day – it just increases your number of entries if you do.

See full legal rules here.

Thank you so much for playing!

Check back soon to find out if you’re the winner!

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12 Days of Pork Giveaway! Day 11: Piggy Kitchen Gadgets

by Susan on December 23, 2012

The number of kitchen gadgets available nowadays is dizzying. Personally, I like the basics: spatula, whisk, vegetable peeler. I can live without a temperature-controlled butter dish or condiment gun. But I wouldn’t mind some perky, pink, piggy kitchen gadgets to make my time in the kitchen more playful.

Since we want you to have more fun cooking we’re featuring a collection of pink piggy kitchen gadgets like a whisk, spatula, and tongs for our eleventh day of our 12 Days of Pork Giveaway on PKS.com!

From December 13th to the 24th, we will highlight new items here on PKS.com that we’re giving away as part of a grand pork holiday gift pack. (One winner will be selected at the end of our sweepstakes to win the ENTIRE collection of all 12 prizes!)

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet).We’ll publish a new post each day, giving you a new chance to earn two more entries. You do NOT have to enter each day – it just increases your number of entries if you do.

See full legal rules here.

Check back tomorrow for the twelfth and final 12 Days of Pork Holiday item, and thanks for playing!

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12 Days of Pork Giveaway! Day 10: Bacon Cocktails

by Susan on December 22, 2012

What’s a holiday party without some spirits? Sure, beer and wine are great, but you know what’s better? Bacon vodka. And perhaps the best way to enjoy bacon vodka is with a Bacon Martini. Of course, there’s more than one way to make a bacon martini. Check out BaconVodka.com where they’ve got a tangy Pickled Bacon Martini and a sweet Bacon Chocolate Martini adorned with a slice of chocolate-covered bacon!

If martinis aren’t your cocktail of choice, you can make a bacon Bloody Mary or even serve a shot of whiskey or scotch with some bacon on the side.

So for a shot of fun, today we’re featuring a shot glass as our tenth 12 Days of Pork Giveaway on PKS.com!

From December 13th to the 24th, we will highlight items here on PKS.com that we’re giving away as part of a grand pork holiday gift pack. (One winner will be selected at the end of our sweepstakes to win the ENTIRE collection of all 12 prizes!)

There are two ways to enter:

1. Pin the image highlighted in this post on Pinterest.

2. Retweet the #12DaysofPork tweet from @allaboutpork on Twitter to enter to win the entire gift pack.

This means you have two chances to enter per post (if you pin AND retweet).We’ll publish a new post each day, giving you a new chance to earn two more entries. You do NOT have to enter each day – it just increases your number of entries if you do.

See full legal rules here.

What item will we unveil next?

Check back tomorrow for the eleventh 12 Days of Pork Holiday item, and thanks for playing!

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