Praise the Pig : Loin to Belly, Shoulder to Ham#x97 ; Pork-Inspired Recipes for Every Meal

Intro; Halftitle; Title Page; Copyright; Dedication; Table of Contents; Introduction; Notes About this Book; Chapter 1â#x80;#x94;Pork Loin, Tenderloin, and Country Ribs; â#x80;Ø Chili-Rubbed, Salsa-Braised Chops with Spiced Rice, with Two Variations; â#x80;Ø Chipotle Corn Cake Stuffed Pork Tenderloin Roll; â#x80;Ø Colby-Bacon Cornbread Stuffed Pork Loin Roast; â#x80;Ø Country Ribs with Black Cherry Red Wine Reduction and Gorgonzola; â#x80;Ø Crown Roast of Pork; â#x80;Ø Pork Loin Roast Stuffed with Roasted Red Peppers, Spinach, and Honeyed Chevre; â#x80;Ø Roast Pork Loin Tortilla Soup; â#x80;Ø Roasted Pork Tenderloin Chili.;Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover! The porky pig#x97;juicy, delectable, and irresistibly flavorful#x97;has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most s. Intro Halftitle Title Page Copyright Dedication Table of Contents Introduction Notes About this Book Chapter 1â#x80 #x94 Pork Loin, Tenderloin, and Country Ribs â#x80 Ø Chili-Rubbed, Salsa-Braised Chops with Spiced Rice, with Two Variations â#x80 Ø Chipotle Corn Cake Stuffed Pork Tenderloin Roll â#x80 Ø Colby-Bacon Cornbread Stuffed Pork Loin Roast â#x80 Ø Country Ribs with Black Cherry Red Wine Reduction and Gorgonzola â#x80 Ø Crown Roast of Pork â#x80 Ø Pork Loin Roast Stuffed with Roasted Red Peppers, Spinach, and Honeyed Chevre â#x80 Ø Roast Pork Loin Tortilla Soup â#x80 Ø Roasted Pork Tenderloin Chili. Chapter 2â#x80 #x94 Pork Shoulderâ#x80 Ø Barbecued Pulled Pork Mac-N-Cheese â#x80 Ø Better-Than-Bar Nachos â#x80 Ø Better-Than-Takeout Eggrolls, with Four Variations â#x80 Ø Pulled Pork Breakfast Scramble â#x80 Ø Pulled Pork Sandwich with Apple, Pecan, and Red Cabbage Slaw â#x80 Ø Pulled Pork, Butternut Squash, and Sugar Snap Peas in Tarragon Cream Sauce â#x80 Ø Roasted Poblanos with Pulled Pork and Cilantro Lime Cream Sauce â#x80 Ø Smoked Pozole and Pozole Pie Chapter 3â#x80 #x94 Pork Sausage and Ground Pork â#x80 Ø Apple Scrapple Cinnamon Bread Pudding â#x80 Ø Chili Gone Green â#x80 Ø Chorizo and Shellfish Chowder. Â#x80 Ø Chorizo Soft Breakfast Tacosâ#x80 Ø Chourico, Rice, and Lentil Cassoulet â#x80 Ø Hot Italian Sausage and Tapenade Appetizers â#x80 Ø Pesto Pork and Chicken Meatloaf with Vodka Sauce â#x80 Ø Pork and Ricotta Meatballs â#x80 Ø Pork Bolognese with Fettuccine â#x80 Ø Porkestrone â#x80 Ø Porky Pinwheel Appetizers â#x80 Ø Ricotta-Stuffed Pork and Basil Meatloaf â#x80 Ø Roasted Tomato Stew with Italian Sausage and Tortellini â#x80 Ø Sausage and Brussels Sprouty-Casserole with Cream of Bacon and Mushroom Sauce â#x80 Ø Sausage and Noodle Bake with Cannellini Beans and Mozzarella Pearls â#x80 Ø Sausage and White Beans with Shells. Â#x80 Ø Shepherdâ#x80 #x99 s Pie with Whipped Mascarpone Potatoes and Carrotsâ#x80 Ø Slow Cooker Provolone and Asiago Mac-n-Cheese with Litâ#x80 #x99 l Smokies â#x80 Ø Smashed and Porked New Potatoes â#x80 Ø Smoked â#x80 #x9C Pulled Porkâ#x80 #x9D Meatballs â#x80 Ø Soup of Fennel Sausage, Roasted Mushrooms, Red Bell Peppers, Quinoa, Chia, and Orange â#x80 Ø Sourdough and Sausage Stuffing with Sweet Peas â#x80 Ø Thrice-Layered Chorizo with Manchego â#x80 Ø Wildly Sweet Cornbread and Sausage Stuffing â#x80 Ø You Say Tomato, I Say Tomatillo Chili Chapter 4â#x80 #x94 Ham and Bacon â#x80 Ø Bacon and Roasted Corn Salsa â#x80 Ø Bacon and Cheddar Garlic Smashed Potatoes. Â#x80 Ø Bacon, Mushroom, and Candied Onion Tartâ#x80 Ø Kicked-Up Colcannon â#x80 Ø Leave-the-Chicken-Behind Ham Salad â#x80 Ø Scalloped Potato and Black Forest Ham Pie with Orange, Lavender, and Rosemary â#x80 Ø Spinach, Bacon, and Wild Rice Fritatta â#x80 Ø Sweet and Spicy Baconated Brussels Sprouts â#x80 Ø Tasso and Spiced Red Lentil Stew â#x80 Ø Connecticut Clam Chowder. Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover! The porky pig—juicy, delectable, and irresistibly flavorful—has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most scrumptious parts of the pig? In loving detail, bacon maven and pork pro Jennifer Pearsall highlights the consumer-friendly parts of the pig that you can find readily in any grocery store—loins and tenderloins, ham, bacon, sausage, and shoulder; the parts you want to eat the most! In over fifty recipes, she illustrates how to make full use of each part for breakfast, lunch, and dinner, as well as snacks on the go. Without using the typical dry “cookbook voice," Pearsall takes you on a culinary journey through each recipe with her expertise and passion, sharp and witty tongue, personal anecdotes, and exhaustive details on how to cook the pig just right. Discover the versatility of the pig, express yourself in a multitude of porky creations, and honor the pig that we so often take for granted! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. "Cook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover!"--Page 4 of cover