Mail Order Steaks Review

A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas

Though beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles.

A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal.

• Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads
• Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly
• Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout
• Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 years

Whether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation. ....read more

What should I eat, and where can I find it?
Which products are the most Atkins-friendly?
Are there hidden dangers in seemingly acceptable foods?

Now Food Shopping the Atkins Way is Easier Than Ever!

Whether you're one of the millions already losing weight and feeling great thanks to the remarkable Atkins Nutritional Approach™ or you are just discovering the healthy benefits of a low-carb lifestyle, shopping for food need no longer be a daunting process.

The Atkins Shopping Guide contains everything you must know to stock your pantry with the right foods, while avoiding products devoid of nutrients and full of sugar and white flour.

With foods clearly arranged by category, this indispensable handbook takes you aisle-by-aisle through the supermarket, putting helpful information at your fingertips. It also provides useful pointers for shopping at superstores and natural foods retailers, all in a handy format portable enough to carry in your pocket or purse.

So throw away that misguided food pyramid chart and stop counting fat grams and calories. With The Atkins Shopping Guide, confusion about the right way to eat will be a thing of the past, as you follow the proven Atkins path to healthy living!

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Hectic lifestyles make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Now, due to popular demand, the ladies who brought you Don't Panic--Dinner's in the Freezer offer more of their simple and economical recipes designed to be prepared and frozen for future use. Don't Panic--More Dinner's in the Freezer gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees--everyone who needs to eat--will find fast and easy answers to the question, What's for dinner? ....read more

For those of you who like to spice things up a bit. This smoky sauce features the chipotle, a toasty smoked jalapeno. With just the right amount of zesty flavor to offset the perfectly balanced sauce, it will be love at first bite. This premium barbecue and grill sauce will work wonders on all meat and veggies. Use as a marinade, a basting sauce, a finishing sauce or even for dipping at the table. ....read more

Fall into Cooking Featured Recipe: Black-Eyed Pea Soup with Collards and Ham Hocks from Jean Anderson’s Falling off the Bone

As easy as it is economical, this hearty soup takes the chill off those first frosty days of autumn, and once everything’s in the pot, virtually cooks itself. Best of all it can be made in advance and is even better after a night in the fridge. So when friends come over to watch football, serve steaming bowls of Black-Eyed Pea Soup with Collards and Ham Hocks along with chewy chunks of country bread. Nothing more is needed. Note: I use country ham hocks for this soup because of their deep smoky flavor, but packing house ham hocks are perfectly good. Whichever you choose, make sure there's plenty of meat on them bones. --Jean Anderson

Serves 6-8

Ingredients

1 pound dried black-eyed peas, washed, sorted, and soaked overnight in enough cold water to cover
1/4 cup bacon drippings or vegetable oil
3 large yellow onions, coarsely chopped
3 large garlic cloves, finely minced
1 large bunch fresh collards (about 1 1/2 pounds), washed, trimmed, and sliced 1/2 inch thick
2 1/2 pounds meaty smoked ham hocks (see headnote)
1 quart (4 cups) beef or chicken broth
1 quart (4 cups) cold water
12 black peppercorns
1/2 teaspoon hot red pepper sauce, or to taste
Salt, if needed to taste

Drain black-eyed peas, rinse well, drain again, and set aside.

Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.

Add onions and garlic and sauté, stirring often, until limp and lightly browned—about 10 minutes. Add collards and cook, stirring now and then, until wilted—about 5 minutes. Mix in black-eyed peas.

Anchor ham hocks in vegetables, add broth, water, and peppercorns, and bring to a boil over high heat. Adjust so liquid bubbles gently, cover, and simmer, stirring now and then, until black-eyed peas are tender and ham all but falls from bones—1½ to 2 hours.

Note: Check pot now and then and if soup threatens to scorch, reduce burner heat to lowest point and slide a diffuser underneath pot.

Lift ham hocks to a cutting board and strip meat from bones. Add to soup along with hot pepper sauce to taste, and salt, if needed. Discard bones.

Ladle into heated soup plates and accompany with freshly baked corn bread or chunks of good country bread. Better yet, cool soup, cover, and refrigerate overnight. Next day, reheat and serve.

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Product Description
From trusted cookbook author and food writer Jean Anderson comes Falling Off the Bone, a collection of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes. With beautiful color photographs throughout, this cookbook shows just how mouthwateringly delicious simple home cooking can be.

Falling Off the Bone dishes up quintessential comfort food—recipes that are ideal for virtually any tough cut of beef, pork, lamb, or veal. Anderson shows you how to use slow cooking methods like braising, pot- roasting, and simmering to coax amazing flavors out of the most common and affordable cuts.

    • Features sumptuously photographed recipes for such soul-satisfying dishes as Beef Catalan, Ossobuco, Hassle-Free Oven Stew of Lamb with Peppers and Prosciutto, and Glazed Sweet-Sour Spareribs
    • Perfect for cooks on a budget, these recipes make the most of affordable cuts of meat
    • Written by one of America's most respected food writers and cookbook authors

For anyone who wants to eat like a king on a penny-pincher’s budget, Falling Off the Bone leads the way. It brims with nourishing comfort foods that are simple, delicious, and more tender than you ever dreamed possible.

Recipe Excerpts from Falling Off the Bone

Ragout of Beef with Cranberries and Wild Mushrooms

Baltic Lamb and Kale Soup

Pork Shoulder Steaks Creole

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Enjoy the Magnificent flavors of Black Truffles, Fine Wines, and Wild Mushrooms from Buckhead Gourmet's Wine Sauce Collection. Just heat and serve; allow these sauces to capture your taste buds with their intensity and rich finish. You may use these sauces as a finishing sauce (heat and serve) or as an added ingredient to your favorite recipe. You will have a hard time believing that you are indulging on a Fat Free product. Of course these classic sauces were developed for fine cuts of meats and poultries, but don't stop there. Be creative and introduce a little Wine and Black Truffle flavor to casseroles, stews, or crock pot recipes. Enjoy.

• Sauce Bordeaux: As its name implies, Classic French Red Wine Sauce is also known as Sauce Bordelaise. It is hearty and robust in flavor with a hint of Black Truffles on the finish. Enhances all meat dishes without overpowering the natural flavors.
• Sauce Marsala: This classic is prepared with Marsala Wine, Porcini Mushrooms and Black Truffles. Veal or Chicken Marsala has never been easier to prepare.
• Sauce Hunter: Western European in origin. This Classic Sauce is prepared with Red Wine, Wild Mushrooms and Black Truffles. Traditionally used with the hunter's game long ago, it has evolved as a wonderful compliment to all meat dishes and pastas.
• Sauce Peppercorn: Buckhead's version of this peppery sauce is the European style prepared with Brandy, Sour Cream, Whole Green Peppercorns and Black Truffles. From Pork Roast to Filet Mignons, a Classic with any meat dish.
• Sauce Madeira: A delicate brown sauce prepared with Madeira Wine. Because of the addition of Black Truffles, their sauce compares to the Classic French Sauce Perigueux, the traditional Dordogne regional sauce served with Beef Wellington.

Varieties sold separately. ....read more

Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture. This is a unique cookbook by three hombres who love Cuban culture and food so much that they created the tremendously popular website iCuban.com: The Internet Cuban.

Millions of people have already discovered these Three Guys and their recipes. Now the rest of the world can too, in this delightfully witty and entertaining new cookbook complete with a Cuban food glossary, personal stories, and hilarious asides that represent the Three Guys’ own distinctive brand of humor.

With amazing family recipes, Miami influence, and food secrets from Cuba, The Three Guys share twenty years of experimentation, refinement, and a lot of trial and error that have made these recipes uniquely their own. The book is lavishly illustrated with 75 full-color photographs by photographer Nancy Bundt.

The Three Guys From Miami have made several appearances on the Food Network, ABC Family, The Travel Channel, National Public Radio, and Public TV. They are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world. Their recipes have appeared in several major newspapers and magazines.

The Three Guys from Miami started small, but quickly became known for their great parties, centered on whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' Paella Cubana was featured on Tyler's Ultimate with Tyler Florence on the Food Network.

Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. Three Guys from Miami Cook Cuban has been extremely well received by food editors and writers all over the United States. The Chicago Sun Times says, I swear I could almost feel the Miami sunshine beaming down on me as I read through the book… The photography is beautiful and inviting, making one ready to hop on a plane to Miami. For most of us that's not possible, so this cookbook is the next best thing.

The Miami Times says, With Colombian arepas and Nicaraguan tres leches in the mix, the title might more accurately be 'Three Guys From Miami Cook Miami,' but there are plenty of Cuban standards here, from picadillo and arroz con pollo to rice pudding and flan. We even get the Elena Ruz, a turkey, cream cheese and strawberry-jam sandwich named for the customer who ordered it at a 1930s Havana restaurant. Best of all, we get the good-natured byplay -- Jorge: Someday we'd like to have a sandwich named after us. Raul: Probably something with plenty of spice and a lot of tongue! -- that makes these guys such good company.

Where Miami reports, They’re not famous chefs, but Glenn Lindgren, Raúl Musibay and Jorge Castillo know their food. In the just-released Three Guys from Miami Cook Cuban, the Miami natives offer up the best of Miami-Cuban specialties-from the Papa Hemingway Daiquiris to empanadas de carne asada to arepas to their own version of paella Cubana that even novice cooks can try at home. Best of all, the cookbook is chock full of colorful pictures of the marketplaces, landmarks and people that make Miami so indefinably unique.

And the Library Journal provides the last word, In their first book, they present many of their favorite recipes and stories. Lindgren is the writer, but the three share a somewhat wacky sense of humor (as documented in some of the photographs here). However, their book includes a lot of culinary and social history, along with 100 recipes for both traditional Cuban dishes and more contemporary variations. Numerous color photographs and an attractive design add to the appeal. One of the few recent titles on the subject, this is strongly recommended.

The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. They have combined the best ideas from these great chefs with their own special twists to create the tried and true recipes they like best. Everyone, from the most amateur home chef to the seasoned professional will enjoy this excellent and unique Cuban cookbook. ....read more

As a seasoned outdoorsman, who loves the kitchen as much as the great outdoors, I have used various products to try and make the best jerky possible. Unfortunately, I was never completely satisfied, and always had to add spices to meet my mouth watering expectations. Upon much consideration I finally created my own recipes. Not only are these jerky and meat marinades the best recipes out there for the do-it-yourself outdoorsman, but they can be used as well by any grill master in the backyard. ....read more

This book is intended for the wannabe cook who wants an inexpensive, one source collection of ethnically varied (American, French, Italian, Asian, Mexican, etc) superb recipes. It comes with an introductory section containing suggestions on how and why to get started with a wonderful hobby in which you eat well, reduce your stress and save money all at the same time. ....read more

A New York Times' bestselling author's guide to quick and healthy everyday meals

As weekly host of the Food Network's Healthy Appetite, Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. Now, Ellie has put together a collection of meal solutions for those of us who love food and want to eat well but struggle to make it happen given life's hectic pace. With 150 delicious, easy-to-prepare, fortifying recipes, Ellie provides dishes that tackle every possible mealtime situation. Illustrated with 50 full-color photos, there are recipes for:

• Grab-and-go breakfasts for hectic days, as well as easy breakfast options for more leisurely mornings
• Lunches to go, each road-tested in a cooler pack, along with at-home lunches for when you have the luxury of eating in
• A month's worth of different rush-hour dinners-fabulous meals you can whip up in less than thirty minutes-as well as dinners for days when you have a little more time to marinate or roast, but still want it all to be effortless
• Decadent desserts, some ready in minutes, others truly worth waiting for-all easily pulled together

As a mom with a full-time job, Ellie knows how busy life is when you're juggling your family's needs. Now, you can stop stressing over whether to eat healthily or to eat fast. The recipes here-from Cheddar Apple Quesadilla, Pork Piccata with Spinach and Garlic Mashed Potatoes, Marinated Flank Steak with Blue Cheese Sauce to Chocolate-Cream Cheese Panini Bites and Fig and Ginger Truffles-are ideal, regardless of the time, or experience, you have in the kitchen.

When so much in life is complicated, isn't it nice to know that eating doesn't have to be? After making and enjoying the meals in this book, you will say along with the title, That was SO EASY! ....read more