In the December issue of Food & Wine Magazine…
- The Grateful Palate’s microwavable chicharrones (pork rinds) are an ideal Christmas gift for pork lovers.
- Pizzeria Mozza in Los Angeles cooks their pizzas in a wood-burning oven. Try the egg, speck and squash blossoms combo.
- Washington, DC may be the Nation’s Capital, but Des Moines is arguably the capital of the Pork Nation. And with attention on Iowa for the upcoming presidential caucuses, seasonal visitors to the city will be treated to a variety of pork products at some of Des Moines’ finest restaurants. (I experienced the Des Moines winter myself during the 1996 Presidential election – it’s not for the faint of heart!)
- For a special holiday breakfast, try a french toast sandwich layered with sauted sliced bananas, maple syrup, and crispy bacon. Don’t like the combination of sweet and savory flavors? Then try the bacon, cheese and scrambled egg sandwiches with hollandaise. Or perhaps the Canadian bacon with cheddar cheese flan. Or the poached eggs with pancetta and tossed mesclun.
- For a special holiday dinner side dish, try peas with pancetta sprinkled with grated Parmigiano-Reggiano.
- Spanish Devils (dates stuffed with chorizo and Fontina cheese) are a variation on “devils on horseback” (almond-stuffed prunes wrapped in bacon).
- Chef John Besh makes bacon-studded “Christmas potatoes” for a holiday meal at home in Louisiana.