Pork 'N Friends

Welcome to Pork 'N' Friends

Welcome to the ALL NEW Pork ‘N’ Friends interactive blog - the only place on the Web where you can get first-hand information on all-things-pork from those who know it best.

Pork ‘N’ Friends gives you the opportunity to talk directly with top chefs, pork producers, registered dietitians and many more!  Each month, a new guest will take their turn sharing personal tips and philosophies on pork-related topics.  Then comes the fun part - you get to ask your mind’s most burning questions*!  Our Pork Friend will reply to your postings.  Check-out our first guest, master of the flames chef Jack McDavid, and take notes on the latest tips for grilling pork this summer. 

*Please see our commenting policy for complete details.

Latin Inspired Fiestas – Ole!

Carolina Buia and Isabel Gonzalez
Chefs, cookbook authors, radio and TV personalities
   
Buia and González are the co-authors of Latin Chic: Entertaining with Style and Sass (HarperCollins), which captures the best pan-Latin flavors and the unique spirit of Latin entertaining.  With gatherings that range from casual and intimate to full-blown and formal, Latin Chic gives playful and practical inspiration to party hosts everywhere, no matter what the occasion.

Hostesses Buia and González have been throwing parties with their signature Latin twists for years – and in heels no less! Not only are they brilliant chefs but they “serve up” practical and playful advice for the perfect event, every time.
Buia was born in Venezuela and raised between there and Miami, Buia was the New York correspondent for the nationally-syndicated television show “Celebrity Justice” and “Al Rojo Vivo.” Prior to her work in television, Buia was a writer-reporter at Time magazine and she has also written for Condé  Nast Traveler,  the Washington Post, the Miami Herald, and Teen People. 

González, a first generation Cuban-American and is a founding member of the first-ever Hispanic employee affinity group at Time Warner and has written numerous articles on entertaining, fashion, and trends for Creative Loafing, Atlanta Journal Constitution, Time, and the Washington Post.

The nights are heating up and it’s the perfect time of year to spice-up your evening gatherings.  It’s so easy to fall into the same old party routine, but we know how to break that cycle!  Latin infused entertaining is in our blood so it comes easy to us, but we have simple tips so you can take this hot trend and translate it to your own backyard or kitchen --- tonight!

One of our personal secrets to spicing up mealtime with Latin-style cuisine is choosing simple, yet delicious dishes. Pork recipes are the perfect fit -- preparation is as easy as uno, dos, tres so you spend less time in the kitchen and more time with your family and friends.  We created the Velveted Pork Tacos exclusively for the National Pork Board and these are ideal when serving a crowd.

We’re familiar with throwing parties that range from large to small and ambiance is always top-of-mind.  In addition to eating with zing, you have to make sure you set the mood for your Latin-infused dinner by creating a fun atmosphere.  One simple tip is to set a truly festive table presentation and include several de-stemmed Hibiscus flowers in large, shallow bowls filled with water.  Hibiscus flowers are everywhere in Mexico and add a classic, Latin feel to your table.
 
Cinco de Mayo has just wrapped up but a Latin fiesta is never over! There is no excuse not to celebrate with Latin-flair year round and we can help!  Are you pining over what plate to pass at your next Sunday fiesta or are you searching for ways to liven-up your patio?  Shoot us a line --- we are happy to share some chic secrets to ensure your next neighborhood gathering esta muy caliente!

Cheers,
Carolina and Isabel

April Showers bring...Southern Cooking

Virginia Willis, Author/Editor/Food Stylist/TV Producer

Virginia Willis is the author of the acclaimed cookbook Bon Appetit Y’all and is a cook, teacher, author and culinary television producer. She is a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne and has been featured in Atlanta Cooks at Home. Willis honed her attention to detail as the Kitchen Director for the Emmy-award winning Martha Stewart Living television show. She was also responsible for preparing private meals and events for Martha and her guests, including former President Clinton, Aretha Franklin and Julia Child.

She has appeared on “Real Simple Television,” “Martha Stewart Living Television,” “Home Plate,” and most recently, Virginia was featured in Ladies Home Journal and will grace the pages of  House Beautiful in June.

In addition to being a tester and editor for The All-New Joy of Cooking, author of Pasta Dinners 1,2,3, co-author of Home Plate Cooking and weekly writer for The Atlanta Journal Constitution, you can find out more about Virginia's wide and varied food career at her Web site. Lately, she has been hard at work completing her cookbook and preparing for the forthcoming companion television series: “Bon Appétit, Y'all! Three Generations of Southern Cooking” (Ten Speed Press, 2008).

Have you ever found yourself stuck staring into the fridge without a plan of what to cook for dinner? Not everyone can dream up the perfect meal off the top of their head, me included! I’ve been cooking for most of my life and I still need to look around for inspiration. From shelling butterbeans next to my mother and grandmother in Georgia to cooking for the president and Julia Child herself, I’ve been gathering techniques and tips that have helped me create and produce new and inventive meals. In my latest book, Bon Appetit, Y’all, I pull from Southern and French influences to show y’all some of my discoveries that will hopefully inspire you to create exciting dishes of your own.

Developing the recipes for Bon Appetit, Y’all and the television series to follow has been a labor of love.  Since I’m all about the southern cooking and Southern ingredients, I’ve included a wide range of essential entrees and delectable desserts that reflect my classic French training.  And it wouldn’t be a complete cookbook without some wonderful pork recipes!  You see, I grew up on my grandparents’ farm, so I was exposed to fresh pork dishes from an early age.

I am quite partial to my Coca-Cola Glazed Baby Back Ribs.  The ribs are easy to prepare and this unique glaze only sweetens the deal!  I’ve used pork thousands of times and there is just no substitution for an ingredient that can take any dish to a higher level.

I am just like any other girl who loves to dish about the latest gossip! Want to hear the inside scoop on my personal experiences in the food biz?  Are you interested in whether Aretha Franklin showed my dish R-E-S-P-E-C-T or what Julia Child was like in person?  Or maybe you have a segment suggestion for my upcoming television series! Come on y’all, I’d love to hear from you --- don’t keep me waitin’!

National Nutrition Month

Chere Bork, MS RD LN

Chere Bork, MS RD LN is a high energy health and life balance enthusiast, licensed nutritionist and certified wellness coach.   She has more than 25 of years of experience and passion empowering people to eat right, lose weight and find balance in their lives.  As president and founder of Savor Your Life Today, a coaching and seminar company, she promotes healthy lifestyle changes with an emphasis on FUN!

Her motto is “taste life!” Identify your gifts and dreams, and make them your reality. Chere measures the success of her day by the number of times she gets goosebumps or laughs out loud.

She is a member of the American Dietetic Association, and Sports, Cardiovascular and Wellness Nutritionists (SCAN) and Nutrition Entrepreneurs dietetic practice groups. She is an active member of the Minnesota Coaches Association and International Coaching Federation.

Chere went from living on the edge of her life with adrenaline and chocolate to living “in her life.”  Check out her zesty life balance strategies!

March is designated National Nutrition Month – my favorite time of year! As a registered dietitian, I encourage healthy choices year round, but I know that sometimes eating healthy can fall to the bottom of your to-do list. But it’s never too late to take a stand! The choices you make now will affect you in the future so it is important to choose sensible foods and engage in physical activity for a more healthful life.

Living a healthy lifestyle doesn’t have to be chore. To help you celebrate your health, here are some easy tips to get you started:

o Develop an eating plan and stick to it! Eating well-balanced meals can help reduce the risk of chronic diseases like cancer, diabetes, obesity and hypertension. Including a variety of fruits, vegetables, whole grains and lean protein such as pork – my favorite – into each meal will ensure your body gets the right amount of nutrients. For easy-to-make and nutritious dishes, visit TheOtherWhiteMeat.com.

o Get moving and build muscles! Maintain a healthy weight with regular physical activity such as an aerobic work out, walking or taking a class.  In addition to just working out, you may be surprised to know that incorporating lean pork into your diet while working out will help you maintain lean muscle.  A study by Purdue University published in the journal Obesity revealed that eating lean pork while losing weight helps to maintain more lean muscle mass and helps you stay fuller longer – how exciting!  Pork tenderloin, which is as lean as skinless chicken breast, is easy to prepare and tastes great. 

o Drink up!  Water is necessary for your body to digest and absorb vitamins and nutrients. It also helps cleanse your body of toxins. Drinking more water between meals can also help you lose weight. With all these benefits, what are you waiting for – quench your thirst and work more water into your daily routine.

Looking for more ways to help you and your family live a healthy lifestyle?  Need tips on how to prepare a healthy pork tenderloin or have tips of your own to share?  Please send your thoughts and comments my way. I can’t wait to hear from you.

Have a healthy, happy day!

Share Our Strength Taste of the Nation Pork Partnership

Bill Shore, Co-founder and Executive Director

Share Our Strength is the nation’s leading organization working to end childhood hunger and was co-founded by Bill Shore alongside his sister Debbie Shore.  In addition to holding the title of Executive Director, Shore is also the chairman of Community Wealth Ventures, Inc., a for-profit subsidiary of Share Our Strength, which provides consulting services. Shore transitioned from politics to innovative community service and his prescription for community change is documented in his first book Revolution of the Heart (Riverhead Press, 1995). His second book, The Cathedral Within (Random House, 1999) profiles a new breed of community leaders who are tapping every sector of society to improve community life. Shore's most recent book, The Light of Conscience, published in February of 2004, explores how acts of conscience can and have changed the world. In October 2005, US News & World Report selected Shore as one of America's Best Leaders, an accomplished group selected by an independent committee of judges assembled by the Center for Public Leadership at Harvard University's John F. Kennedy School of Government.

Here at Share Our Strength, we’re excited to kick-off the 20th Anniversary of Taste of the Nation®, presented by American Express®. The event is one of the finest culinary benefits in the nation, and has raised more than $70 million. Each spring, the nation’s most impressive chefs and mixologists join us at events across the country. They donate their time, talent and passion with one goal in mind: to raise the critical funds needed to end childhood hunger in America. With the help of our corporate sponsors, we’re able to ensure that 100 percent of ticket sales support our efforts to end childhood hunger in America. I’m pleased to announce that the National Pork Board has joined us in our efforts, as the official protein sponsor at six Taste of the Nation events.

The National Pork Board will sponsor events in Atlanta, Charlotte, Chicago, Dallas, Houston and New Orleans. The Share Our Strength staff and I are excited to see and taste the trend-setting recipes that the chefs will serve up. With so many varieties of pork, I can’t wait to see what they come up with. I’m sure that they’ll all be delicious, and I’ve heard that they’re putting together a recipe book so that attendees can make the dishes that they sample at home. 

My sister and I started this organization in response to the Ethiopian famine, with the vision of ending hunger and poverty in the United States and abroad. Today, Share Our Strength is weaving a net of community groups, activists and food programs to make sure that no kid in America grows up hungry. We believe that in the world’s wealthiest nation, no child should grow up hungry. Since 1984, we’ve raised more than $200 million dollars, providing support for more than 1,000 groups around the globe.  We have been fortunate to have sponsors like the National Pork Board to keep our programs going strong year after year.

Share Our Strength is always looking to get more people involved in our efforts. Poverty is complex, but feeding a child is not. If you’d like to learn more about Share Our Strength and our partnership with the National Pork Board, I’d love to hear from you. If you’re interested in attending a Taste of the Nation event, you can learn more about events in your area by visiting www.tasteofthenation.org.

Family and Food for the Holidays

Lanie Bayless

Lanie Bayless is not only an aspiring chef and author; she is also a 16-year-old high school junior and the daughter of award-winning chef and restaurateur, Rick Bayless. She grew up in her parent's restaurant---literally. She has a room just above Frontera Grill's kitchen. Lanie has studied pastry and baking in Mexico City, at the French Pastry School in Chicago and of course at Frontera Grill. She currently attends the Chicago Academy for the Arts. Lanie co-authored a cookbook with her father titled Rick and Lanie's Excellent Kitchen Adventures which was nominated for a James Beard Award. After graduation, Lanie hopes to attend college in New York City where she will study theater. Lanie loves cooking during the holidays because it brings family and food, her two favorite things, together.

The holiday season is here, and I am super excited! Every year my entire family gathers together and spends time doing what we do best---cooking in the kitchen! The best part about the holidays is that I am able to eat my favorite meals. You see, being Rick Bayless' daughter has many perks but I am often forced to try weird, new foods. I know that during the holidays, I can take charge of the menu, which I love!

Ever since I can remember, I've been involved in the kitchen during the holidays. Helping out in the kitchen gives me a great chance to hang out with my dad during this hectic time of year, since we can prepare food together. When I was younger, I was asked to pull ingredients out of the pantry, measure and stir them together. Now that I'm older and more experienced, I often get to make my own creations for the holiday table---all by myself! I can't wait to see what everyone thinks of the Chipotle-Glazed Ham with Cherry-Jicama Salsa recipe my dad and I created earlier this year. We like to pull inspiration from the many places we've traveled. I also think it's fun ti put a different spin on a traditional holiday centerpiece like ham.

Each holiday brings new memories for me and my family to share---and we are often making those memories over great food! I'd love to hear some of your favorite family holiday stories, memories or personal family traditions. Whether it's about the funny sweater your Aunt Margie wears to Christmas dinner or the delicious pork tenderloin entree your grandma never fails to serve-up New Year's Day, send your stories my way. I can't wait to read them!

Thanksgiving Traditions

Randy Evans, Chef

Chef Randy Evans, 32, born and raised in Texas, grew up near his grandfather's farm, eating the freshest produce and vegetables and watching his mother bake countless country desserts, but did not foresee himself becoming a chef. Instead, he studied biology at Baylor University for five semesters planning to become a doctor like his sister, but, after hosting numerous dinner parties and bragging about his latest antique cookbook find to friends, he discovered that cooking in the kitchen was where he truly belonged.

Following completion of the culinary program at The Art Institute of Houston in 1996, Chef Evans joined Brennan's of Houston. Randy Evans fully earned the Executive Chef title bestowed to him in November of 2003.

The holiday season is a time when families come together to enjoy each other's company and of course, great food. It's my favorite time of year because I not only get to spend it with my own family, but I get to experiment with different flavors and dishes. It's like having a table of guinea pigs!

Of course, a lot of people can get stressed trying to serve their family and many shy away from trying new things because of it. But believe me...that doesn't have to be the case! You can have both.

For example, in my house my mom always serves spiral-cut ham for Thanksgiving. It sounds a little unusual given the holiday maybe, but my mom likes it because it has a better flavor and she says nobody can "mess it up!" That's because ham is so simple that it practically prepares itself. What I like is that every year I Can try a new glaze or rub on it. Spreading a flavorful glaze on your ham (like my favorite, which is Creole) gives it a twist without eliminating the tradition (or its ease!).

Another trick to keeping it simple is to put your family to work! One of my family's traditions is to gather the day before at one house and prepare the food for next day's feast. To this day, I pretend they're not taking advantage of my culinary skills, but who am I kidding?

These are just two of the Evans' family favorites, but there are tons of ideas out there. I bet ya'll have several of your own. Whether you need a new Thanksgiving side or have a great idea for how to serve dinner this year, send it my way!

Family Dinners "Hot Tamale" Style

Mary Sue Milliken and Susan Feniger, Celebrity Chefs

Mary Sue Milliken and Susan Feniger are two of America's most beloved chefs. Best known as the "Too Hot Tamales" from their series on the Food Network, these two celebrity chefs are currently hands-on owner-operators of the popular and critically acclaimed Border Grill restaurants in Santa Monica and Las Vegas and the Ciudad restaurant located in downtown Los Angeles. They are the authors of five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana and City Cuisine. Mary Sue and Susan are also active members of the community, playing leading roles in many culinary associations and charities, notably Share Our Strength, the Scleroderma Research Foundation, the Chefs Collaborative and Women Chefs and Restaurateurs. Mary Sue is married with two children.

Another school year is rapidly approaching and as my kids gear up to go back to school, I know our lives will get a little crazier when they do. With activities making it tough for us to find time together, the dinner table becomes a terrific place for my family to connect. Even though we're all pressed for time, finding ways to share a meal together has become a priority. For that reason, I'm excited about celebrating the upcoming National Eat Dinner Together Week (Sept. 16-22, 2007). It's a good time to get new recipe ideas and tips on how to make dinnertime great.

As the main cook in my family (go figure!), I've learned many tips to ensure that family mealtime is a guaranteed success. While as a mom I care greatly about what my family eats, I want to make the time I spend with them pleasant and stress free. So, I try to plan meals ahead, often beginning preparation in the morning. As a chef, I know that pork tenderloin is a great meat to choose for meals because it can be marinated all day and then cooked in minutes, making it a quick and easy option to serve my family at night.

Another way to shorten preparation time ( and get the children excited about mealtime), is to divvy up tasks and activities such as setting the table, tossing the salad or starting up the oven. That way, we can enjoy the entire dinner process together, not just the meal itself.

Are you looking for tips on how to make dinnertime a snap? Or do you have some tips for us? Send Susan and me your questions! The Too Hot Tamales are here to help and ready to spice up your mealtime tonight!

Mary Sue

A World of Dumplings

Brain Yarvin, food instructor, author and photographer

Brian Yarvin was born in Brooklyn and raised in Queens and Long Island.  He has a passion for food that began with childhood visits to Chinatown and Amish Country. In addition to being a photographer for more than 30 years, Brian is an instructor of food and commercial photography at the Washington School of Photography in Bethesda, Md. When he’s not cooking, he writes about and photographs food, farmers, markets and restaurants.

I first fell in love with dumplings when I realized you could find them everywhere. No matter where you go, there's a dumpling. The basic foundation that is similar in every country, and there's always a surprise inside. I have experienced, first hand, hundreds of ways to prepare great dumplings, pockets and little pies, and know for sure that your family can, too.

With National Eat Dinner Together Week (Sept.16-22, 2007) just around the corner, it’s a perfect time to share my latest cookbook, A World of Dumplings, with you and your families, and to help make dinnertime more fun. Not only are there over one hundred great recipes in my book, but it will give you ideas to help gather your family around the dinner table. Dumplings are a treat during the fall season and kids love both making and eating them! Dumplings are also a great freeze-ahead project. When you are pressed for time, you can cook them up in an instant. Whether you make them the centerpiece of a great meal, pack them in a lunch box or heat them up as a snack, you can all enjoy them for weeks to come.

While my cookbook takes you through the basics of dough making, steaming and frying, let’s not forget the best part of the dumpling – what’s inside. I am a huge fan of pork because of its versatility and universality – it shows up in so many cuisines. Whether I’m cooking with ground pork, bacon or ham, The Other White Meat lends itself well to an astounding variety of flavors, making it easy to expand and vary your menus.

A World of Dumplings is about what I've found where I live; a suburban area about thirty miles from New York City. My book will show how to make these pork dishes right in your own home. I’d like to hear about your favorite family recipes or ways you put together a quick, easy and tasty meal for your family. Drop me a line – I am anxious to hear what dumpling ingredients are popular in your neighborhood!

A Dietitian's Favorite Summertime Foods

Kim Galeaz, RD CD

Kim Galeaz is an Indianapolis-based Registered Dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary and nutrition consultant, she helps food companies, restaurants and supermarkets position and promote their products with a nutrition advantage through educational messages.

I simply can’t imagine summer without my favorite seasonal foods: fresh peaches, blueberries and cherries, root beer floats, hot dogs, strawberry shortcake, grilled brats, watermelon, corn on the cob, BBQ ribs and fresh garden tomatoes eaten over the sink with lots of salt. Ah, the great tastes of summer.

                                                            

Yes, I’m a dietitian and yes, I realize that many of these foods are decadent and indulgent. But I savor every bite and never feel guilty. And that’s how I’d like you to approach eating, too. Savor and enjoy. Ditch the guilt and add a big dose of balance and moderation.

 

Take those BBQ ribs, brats and hot dogs, for example. Sure, they’re higher fat choices, but I enjoy them several times every summer. Ribs are slathered with tomato-based BBQ sauce (filled with lycopene and antioxidants) and brats are topped with lots of sauerkraut (cabbage antioxidants and fiber). Hot dogs and brats are served on whole wheat buns (more fiber and nutrients).  And all these choices are balanced with plenty of naturally fat-free veggies and fruits. (http://www.fruitsandveggiesmorematters.org/).

Mostly I grill lean pork cuts, like thick loin chops and pork tenderloin. Pork tenderloin happens to be THE leanest cut of pork – only 2.98 grams fat in a 3-ounce cooked serving! Plus the protein in pork may actually help you with weight loss/maintenance goals. (www.porkandhealth.org).

This summer, my cooking partner Jeff and I are having a blast experimenting with different sauces and rubs for grilled pork. I’ll keep you posted on our favorites; last summer’s picks were Latin-Rubbed Pork Tenderloin and Fiery Island Pork Chops. Along with root beer floats made with diet root beer and light vanilla ice cream!

What’s your family favorite pork recipe for summertime? Do you need a few tips on making it a little more balanced for your family? What about ideas for nutrient-rich side dishes and desserts with a healthy twist to serve with that pork?  Let me know…..I’d love to help you savor and balance all your summertime favorite foods!

Happy, healthy eating!

Summer Grilling

Jack McDavid, Chef
Jack has been in the restaurant business since the late 1970s and opened his first restaurant, Down Home Diner, in March 1987 at the Reading Terminal Market in Philadelphia.  In November 1989, he opened Jack's Firehouse in the Fairmount area of Philadelphia featuring "haute country" cuisine.  He prides himself on serving approximately 100 tons of pork per year at his restaurants.  Jack is married and the father of four.  In addition to his family and restaurants, Jack makes time for charities, having donated time and effort to the American Farmland Trust, March of Dimes, Meals on Wheels, Chef's Aid, Share Our Strength and many more.

“I may just be a poor, dumb country boy in the big city, but I always use every one of my senses when I cook – my sight, my hearing, my touch and my taste and my smell. Anyone who ain’t using ALL of their senses when they cook – isn’t giving it their all.” - Jack McDavid

I am no stranger to the grill.  In fact my team, Jack’s Down Home Barbeque, and I recently competed at the Super Bowl of Swine, otherwise known as the Memphis in May World Championship Barbeque Cooking Contest.  I was immersed in pork grilling at its finest.  Although we competed solely in the “whole hog” division, there was also stiff competition in other divisions which included the rib, shoulder and patio porkers contests.

Grilling has become a way of life for me dating back to my college days.  That being said, I often wonder if the general public realizes how easy it is to utilize their grill for a quick and simple meal.  Do you know the difference between direct and indirect grilling?  What’s the best way to add flavor to your pork before tossing it on the flame?  Is there a grilling tip you’ve been dying to get before your next backyard party?  I am thrilled to be your first “Pork Friend” and help shed light on any burning questions you might have.  C’mon, grill me...I dare ‘ya!