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The Whole Hog Cookbook : Moodi Foodi Cookbook

The Whole Hog Cookbook : Moodi Foodi Cookbook

Libbie Summers delivers a special cook book dedicated to recipes consisting of pork. She shows you many ways that you can present your pork in the most beautiful way.

The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff By Libbie Summers
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.  Summers grew up on a hog farm in Missouri-even wrestling pigs as a kid at the state fair-and grew to become the culinary producer for Paula Deen, who instilled in her a Southerner’s affection for the pig.  Most of her recipes have a down-home accent, but many reflect international influences too: Sweet Tea Brined Pork Shoulder, Pork Chops and Applesauce, Pork Belly Gyros, Pork Pies, and Jerk Roasted Tenderloin. Chapters are divided according to primal cuts, such as the shoulder, loin, bacon, and ribs. How-to sections show you how to make your own fresh sausage, tie up a crown roast, and cure bacon. In her writing, Summers takes up the cause of the much-maligned pig and reminds us that the best way to honor an animal is to appreciate every part, wasting nothing.

Cookbook Recipe Example: The Colossal Pork Tenderloin Sandwich

Peanut oil for deep-frying
2 cups self-rising flour (I used all-purpose flour and added baking powder and salt to make it like self-rising flour)
1 tsp. kosher salt, plus more for sprinkling
1/2 tsp. freshly ground black pepper, plus more for sprinkling
1/2 tsp. garlic powder
2 large eggs (beaten)
1 lb. pork tenderloin (cut into 4 equal pieces)
4 sandwich buns (the cheap kind)
Homemade Mayonnaise (recipe follows)
Butt-Kickin' Ketchup (recipe follows)

1)In a Dutch oven or deep skillet, heat at least 4 inches of peanut oil to 360 degrees F (I only used about 2 inches and it was still plenty of oil to fry these babies). Line a baking sheet with paper towels and set aside.

2)In a shallow baking dish whisk together the flour, salt, pepper, and garlic powder. In a separate shallow baking dish, put the beaten eggs.

3)Place one piece of tenderloin between two pieces of plastic wrap. Use a meat tenderizer, wooden mallet, or rolling pin to beat the tenderloin to 1/4-inch thick. Repeat with the remaining tenderloin pieces.

4)Dip one piece of tenderloin into the flour mixture to coat, and shake off any excess flour. Next, dip the lightly floured piece into the beaten egg and return it to the flour mixture. Slide the breaded tenderloin into the hot oil and fry for 4 to 6 minutes, turning, until it is golden brown. Remove to the prepared baking sheet to drain, and season with more salt and pepper. Continue cooking the remaining pieces of tenderloin until all are fried. Serve each tenderloin atop a hamburger bun (the meat should be larger than the bun), and spread with Homemade Mayonnaise and Butt-Kickin' Ketchup. Fries are optional.
Libbie Summers

Libbie Summers is the culinary producer for Paula Deen’s network shows and the senior food editor for Paula Deen Enterprises. She has styled and developed recipes for such clients as the Food Network, Smithfield Hams, and Kraft. Paula Deen founded The Lady and Sons Restaurant, which specializes in Southern cooking in Savannah, Georgia. She is the author of eight best-selling cookbooks. She publishes a bimonthly magazine, Cooking with Paula Deen, and is a regular guest on QVC.

Purchase Cookbook
The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff : Hardcover 
Libbie Summers,Paula Deen'sHelp! For Writers: 210 Solutions to the Problems Every Writer Faces : Hardcover 

Contact Libbie Summers 

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