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    Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
    Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
    Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
    Ebook697 pages8 hours

    Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

    By John Currence

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    About this ebook

    Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation. In his first cookbook, Currence gives you 130 recipes organized by 10 different techniques, such as Boiling/Simmering, Slathering, Pickling/Canning, Roasting/Braising, Muddling/Stirring, Brining/Smoking, and Baking/Spinning, just to name a few. John's fun-loving personality rings true throughout the book with his personal stories and history, and his one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South "Ramen" with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe has a song pairing with it and the complete list can be downloaded at spotify.com. Over 100 documentary-style color photographs by photographer Angie Mosier complete this stunning look at the South.

    Pickles, Pigs, and Whiskey is at once irreverent, and at the same time a serious look at Southern food today. John's upbringing in New Orleans, time spent in his grandparent's garden, experience living in Western Europe, and schooling along the Eastern Seaboard all inform this volume of recipes that reflects where today's Southern culinary landscape is going. This book illustrates why Southern food is finally recognized as the driving force in the American culinary movement today.

    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateOct 1, 2013
    ISBN9781449447090
    Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

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      Book preview

      Pickles, Pigs & Whiskey - John Currence

      Chapter 1

      Stirring, Shaking & Muddling

      City Grocery Bloody Mary

      Rosemary-Cherry Lemonade

      Eugene Walter’s Iced Tea

      Last-Word Fizz

      Smoked Sazerac

      Absinthe Frappé

      Bourbon Milk Punch

      New Old-Fashioned

      Spiced Cider

      University Grays Punch

      Deadliest Sin Champagne Punch

      Mint Julep Redux

      The Volunteer

      Beverages come first here, for a number of reasons. First, when cooking at home, little sets the tone for an evening in the kitchen like a cocktail. My delightful wife, Bess, never lets me get started without offering to make me a drink. This tradition is nothing we ever discussed or considered. She’s not a doting wife in that sort of way at all. This ceremony just began naturally the moment we started spending time in the kitchen together. It’s simply the civilized way to initiate the process and it came to us organically. As a result it only makes sense that we tackle this subject straight out of the gate, so we can all get to work.

      Second, other than wine and, to a lesser extent, beer, little academic consideration is given to the beverage world. Granted, the current interest in craft cocktails might suggest otherwise, but except to a precious few folks, cocktails are still whimsical and more kicked back than they are considered. Oddly, though, every meal is rounded out by an accompanying beverage—whether it is coffee or apple juice with breakfast, iced tea with a barbecue sandwich at lunch, or the cocktail we choose before supper, they are an integral part of the experience of each of these meals and are almost always tasted before the first bite of food crosses our lips. These pages contain some of my favorites, alcoholic mostly, but a few for the family. All are for enjoyment.

      City Grocery Bloody Mary

      I have spent a significant portion of my life working on different Bloody Mary recipes because I love this basic flavor combination and, let’s be honest, sometimes it’s the only thing that will bring you back from the brink. Each is distinctly different, but like gumbo, each has its place, time, and raison d’être. When we opened the Grocery, though, I met my match with regard to how seriously I took this drink. Randy Yates, our bar manager (and ultimately business partner), insisted we craft a special recipe and make us the destination in town for this libation. The result is spicy, fun, effervescent, and bright.

      Welcome to the Jungle —Guns N’ Roses

      4 cups V8 juice

      1 ³⁄4 cups vodka of your choice (good quality, but not top shelf)

      3 tablespoons Worcestershire Sauce or store bought

      5 teaspoons prepared horseradish

      2 ¹⁄2 teaspoons finely grated shallots

      1 ¹⁄2 teaspoons minced garlic

      2 tablespoons dill pickle juice

      2 teaspoons Tabasco hot sauce

      ³⁄4 teaspoon celery seeds

      2 ¹⁄2 teaspoons freshly ground black pepper

      1 ¹⁄2 teaspoons kosher salt

      Finely grated zest and juice of 1 lemon

      Finely grated zest and juice of 1 lime

      Ice cubes

      6 pickled okra pods

      12 cocktail onions

      6 good-quality pitted olives

      6 lime wedges

      SERVES 6

      Combine the V8, vodka, Worcestershire, horseradish, shallots, garlic, pickle juice, Tabasco, celery seeds, pepper, salt, and lemon and lime zest and juice in a large pitcher and stir well to combine. Place the pitcher in the fridge and let chill (this will keep the drink from diluting as much when you pour it over ice).

      Fill 6 short glasses with ice. Skewer 1 okra pod, 2 onions, and 1 olive on 6 skewers and place one in each glass.

      Pour the chilled mixture over the ice. Sprinkle the top of each drink with a little more pepper and top with a wedge of lime.

      Variation

      Turn this into a Bloody Pig by adding 2 teaspoons Goya brand ham concentrate. It’s my favorite and is available at Latin specialty markets. It also makes an excellent rimming ingredient (like salt on a margarita glass). Add crumbled bacon to the cocktail and garnish with a trimmed romaine lettuce leaf, a pepperoncini pepper, and/or a pickled

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