Currence - Pickles, pigs & whiskey: recipes from my three favorite food groups (and then some)

Pickles, Pigs & Whiskey text copyright 2013 John Currence. Photographs copyright 2013 Angie Mosier. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

Andrews McMeel Publishing, LLC

an Andrews McMeel Universal company

1130 Walnut Street, Kansas City, Missouri 64106

www.andrewsmcmeel.com

ISBN: 978-1-4494-4709-0

Library of Congress Control Number: 2013940033

Design: The Splinter Group

Photography: Angie Mosier

Digital/Photo Assistant: Lizzy Johnston

Prop Stylist: Angie Mosier

Photo Credits:

www.citygroceryonline.com

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Contents

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 1

Stirring, Shaking & Muddling

Beverages come first here, for a number of reasons. First, when cooking at home, little sets the tone for an evening in the kitchen like a cocktail. My delightful wife, Bess, never lets me get started without offering to make me a drink. This tradition is nothing we ever discussed or considered. Shes not a doting wife in that sort of way at all. This ceremony just began naturally the moment we started spending time in the kitchen together. Its simply the civilized way to initiate the process and it came to us organically. As a result it only makes sense that we tackle this subject straight out of the gate, so we can all get to work.

Second, other than wine and, to a lesser extent, beer, little academic consideration is given to the beverage world. Granted, the current interest in craft cocktails might suggest otherwise, but except to a precious few folks, cocktails are still whimsical and more kicked back than they are considered. Oddly, though, every meal is rounded out by an accompanying beveragewhether it is coffee or apple juice with breakfast, iced tea with a barbecue sandwich at lunch, or the cocktail we choose before supper, they are an integral part of the experience of each of these meals and are almost always tasted before the first bite of food crosses our lips. These pages contain some of my favorites, alcoholic mostly, but a few for the family. All are for enjoyment.

City Grocery Bloody Mary

I have spent a significant portion of my life working on different Bloody Mary recipes because I love this basic flavor combination and, lets be honest, sometimes its the only thing that will bring you back from the brink. Each is distinctly different, but like gumbo, each has its place, time, and raison dtre. When we opened the Grocery, though, I met my match with regard to how seriously I took this drink. Randy Yates, our bar manager (and ultimately business partner), insisted we craft a special recipe and make us the destination in town for this libation. The result is spicy, fun, effervescent, and bright.

Welcome to the Jungle Guns N Roses

4 cups V8 juice

1 cups vodka of your choice (good quality, but not top shelf)

3 tablespoons or store bought

5 teaspoons prepared horseradish

2 teaspoons finely grated shallots

1 teaspoons minced garlic

2 tablespoons dill pickle juice

2 teaspoons Tabasco hot sauce

teaspoon celery seeds

2 teaspoons freshly ground black pepper

1 teaspoons kosher salt

Finely grated zest and juice of 1 lemon

Finely grated zest and juice of 1 lime

Ice cubes

6 pickled okra pods

12 cocktail onions

6 good-quality pitted olives

6 lime wedges

SERVES 6

Combine the V8, vodka, Worcestershire, horseradish, shallots, garlic, pickle juice, Tabasco, celery seeds, pepper, salt, and lemon and lime zest and juice in a large pitcher and stir well to combine. Place the pitcher in the fridge and let chill (this will keep the drink from diluting as much when you pour it over ice).

Fill 6 short glasses with ice. Skewer 1 okra pod, 2 onions, and 1 olive on 6 skewers and place one in each glass.

Pour the chilled mixture over the ice. Sprinkle the top of each drink with a little more pepper and top with a wedge of lime.

Variation

Turn this into a Bloody Pig by adding 2 teaspoons Goya brand ham concentrate. Its my favorite and is available at Latin specialty markets. It also makes an excellent rimming ingredient (like salt on a margarita glass). Add crumbled bacon to the cocktail and garnish with a trimmed romaine lettuce leaf, a pepperoncini pepper, and/or a pickled jalapeo.

Rosemary-Cherry Lemonade

I worked with a young Italian chef early in my career who lived by very set rules in his cooking. One he never stated but that was extremely clear was: Where there is rosemary, let there be lemon... and vice versa. We did lots that involved this combination, so when our first big street festival event came around in Oxford, I rolled out this old girl for a refreshing new twist on an old favorite. People went nuts for it. Only use fresh rosemary because the oils in the rosemary leaves are what give this its punch.

Cherry Bomb Joan Jett and the Blackhearts

1 cup sugar

8 cups water

2 sprigs fresh rosemary

cup chopped dried cherries

1 cup freshly squeezed lemon juice

Crushed ice

Lemon wheels, for serving

Makes 1 medium-size pitcher

In a nonreactive pan, combine the sugar with 2 cups of the water and warm over medium heat until the sugar dissolves. Remove from the heat and set aside to cool slightly. Stir in the rosemary and let cool further to room temperature. Remove the rosemary sprig and discard.

Combine the cherries with 1 cup of the water in a nonreactive saucepan and bring to a simmer over medium heat. Remove from the heat immediately and set aside to cool to room temperature.

In a pitcher, combine the cooled rosemary syrup, the cherries and their liquid, the lemon juice, and the remaining 5 cups water. Stir to combine. Serve over crushed ice with a lemon wheel on each glass.