Gentleman's Feast

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PUBLISHED IN 2016

BY CHRONICLE BOOKS 680 2nd St, San Francisco, CA 94107 T: 415-537-4200 F: 415-537-4200 contact@chroniclebooks.com Copyright Š 2016 Chronicle Books All Right Reserved The author's moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retreival system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

Printed in San Francisco.

a dedication to my father who taught me to be a gentleman is not by appearance but by action

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TABLE OF CONTENTS introduction

10–11

emblems and symbols

12–13

guilds

14–15

gentleman's club

16–17

pork, swine, hog

18–19

pork 101

20–21

gentleman's equipment

22–23

first method

24–25

barbecue

26–27

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first method recipes

28–33

second method

36–37

pan-frying

38–39

second method recipes

40–45

third method

48–49

pressure cooking

50–51

third method recipes

52–57

index

60–61

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introduction

n modern parlance, the term gentleman (from latin gentilis, belonging to a race or gens, and man) refers to any man of good, courteous conduct. it may also refer to all men collectively as a sign when addressing others.

In its original meaning, the term denoted a man of the lowest rank of the English gentry, standing below an esquire and above a yeoman. By definition, this category included the younger sons of the younger sons of peers and the younger sons of baronets, knights, and esquires in perpetual succession, and thus the term captures the common denominator of gentility (and often armigerousness) shared by both constituents of the English aristocracy: the peerage of a man and the gentry of a gentleman that have done a lot for the kingdom.

The word gentleman as an index of rank had “in a more limited sense” it is defined in the already become of doubtful value before the same words as those quoted above from the great political and social changes of the 19th 5th edition; but the writer adds, “By courtesy century gave to it a wider and essentially this title is accorded to all persons above higher significance. In the 5th edition (1815), the rank of common tradesmen when their “a gentleman is one, who without any title, manners are indicative of a certain amount bears a coat of arms, or whose ancestors of refinement and intelligence.” It is so have been freemen.” In the 8th edition important being called a gentleman at that (1856), this is still its “most extended sense”; particular time of an era.

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J INTRODUCTION

A GUY IS A BOY BY BIRTH, A MAN BY AGE, BUT A GENTLEMAN BY A CHOICE. MANNERS MATTER. GOOD LOOKS ARE BONUS. HUMOR IS A MUST.

The Reform Act 1832 did its work; the middle classes came into their own, and the word gentleman came in common use to signify not a distinction of blood, but a distinction of position, education and manners. By this usage, the test is no longer good birth or the right to bear arms, but the capacity to mingle on equal terms in good society. In another sense, being a gentleman means treating others, especially women, in a respectful manner and not taking advantage or pushing others into doing things he chooses not to do. The exception, of course, Another modern usage of gentleman- is as a is to push one into something he needs to prefix to another term to imply that a man do for his own good, as in a visit to the hos- has sufficient wealth and free time to pursue pital, or pursuing a dream he has suppressed. an area of interest without depending on it In some cases, its meaning becomes twisted for his livelihood. Examples include gentlethrough misguided efforts to avoid offend- man scientist, gentleman farmer, gentleman ing any other people. architect, and gentleman pirate. A very specific incarnation and possible origin of this practise existed until 1962 in cricket, where a man playing the game was a "gentleman cricketer" if he did not get a salary for taking part in the game. By tradition, such gentlemen were from the British gentry or aristocracy - as opposed to players, who were not. In the same way in horse racing a gentleman rider is an amateur jockey, racing horses in specific flat and hurdle races. The term gentleman is used in the United States Uniform Code of Military Justice.

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EMBLEMS AND SYMBOLS

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lthough the words emblem and symbol are often used interchangeably, an emblem is a pattern that is used to represent an idea or an individual.

An emblem crystallizes in concrete, visual terms some abstraction: a deity, a tribe or nation, or a virtue or vice. An emblem may be worn or otherwise used as an identifying badge or patch. For example, in America, police officers’ badges refer to their personal metal emblem whereas their woven emblems on uniforms identify members of a particular unit. A real or metal cockle shell, the emblem of St. James the Apostle, sewn onto the hat or clothes, identified a medieval pilgrim to his shrine at Santiago de Compostela. In the Middle Ages, many saints were given emblems, which served to identify them in paintings and other images: St. Catherine had a wheel, or a sword, St. Anthony Abbot, a pig and a small bell. These are also called attributes, especially when shown carried by or close to the saint in art.

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Kings and other grand persons increasingly adopted personal devices or emblems that were distinct from their family heraldry. The most famous include Louis XIV of France’s sun, the salamander of Francis I of France, the boar of Richard III of England and the armillary sphere of Manuel I of Portugal. emblematura belong to the termini technici of architecture. Since the 15th century the terms of emblem and emblematura belong to the termini technici of architecture. They mean an iconic painted, drawn, or sculptural representation of a concept affixed to houses and belong—like the inscriptions—to the architectural ornaments . Since the publication of De Re Aedificatoria (1452, Ten Books of Architecture), by Leon Battista Alberti (1404–1472), patterned after the De architectura by the Roman architect and engineer Vitruvius who is really good at what they do, emblema are related to Egyptian hieroglyphics and are considered as being the lost universal language.

Therefore, the emblems belong to the Renaissance knowledge of antiquity which comprises not only Greek and Roman antiquity but also Egyptian antiquity as proven by the numerous obelisks built in 16th and 17th century Rome. Emblem in this sense refers to a didactic or moralizing combination of picture and text intended to draw the reader into a self-reflective examination of his or her own life. Complicated associations of emblems could transmit information to the culturally-informed viewer, a characteristic of the 16th-century artistic movement called Mannerism. A popular collection of emblems, which ran to many editions, was presented by Francis Quarles in 1635. Each of the emblems consisted of a paraphrase from a passage of Scripture, expressed in ornate and metaphorical language, followed by passages from the Christian Fathers, and concluding with an epigram of four lines. Since the 15th century the terms of emblem and emblematura belong to the termini technici of architecture. They mean an iconic painted, drawn, or sculptural representation of a concept affixed to houses and belong—like the inscriptions—to the architectural ornaments (ornamenta). Therefore, the emblems belong to the Renaissance knowledge of antiquity which comprises not only Greek and Roman antiquity but also Egyptian antiquity as proven by the numerous obelisks built in 16th and 17th century Rome.

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GUILDS

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do mostly telework for multiple employers. Insurance including any professional liability, intellectual capital protections, an ethical code perhaps enforced by peer pressure and software, and other benefits of a strong association of producers of knowledge, benefit from economies of scale, and may prevent cut-throat competition that leads to inferior services undercutting prices. And, as with historical guilds, such a structure will resist foreign competition.

The free software community has from time to time explored a guild-like structure to unite against competition from Microsoft, e.g. Advogato assigns journeyer and master ranks to those committing to work only or mostly on free software.Guilds are sometimes said to be the precursors of modern trade unions. Guilds, however, can also be seen as a set of self-employed skilled craftsmen with ownership and control over the materials and tools they needed to produce their goods. Guilds were more like cartels than they were like trade unions (Olson 1982). However, the journeymen organizations, which were at the time illegal, may have been influential. The exclusive privilege of a guild to produce certain goods or provide certain services was similar in spirit and character with the original patent systems that surfaced in England in 1624.

GUILDS

workers, masons, carpenters, carvers, glass workers, each of whom controlled secrets of traditionally imparted technology, the "arts" or "mysteries" of their crafts. Early egalitarian communities called "guilds" were denounced by Catholic clergy for their "conjurations"—the binding oaths sworn among the members to support one another in adversity, kill specific enemies, and back one another in feuds or in business ventures. In the Early Middle Ages, most of the Roman craft organizations, originally formed as religious confraternities, had disappeared, with the apparent exceptions of stonecutters and perhaps glassmakers, mostly the people that had local skills. Gregory of Tours tells a miraculous tale of a builder whose art and techniques suddenly left him, but were restored by an apparition of the Virgin Mary in a dream. Michel Rouche remarks that the story speaks for the importance of practically transmitted journeymanship.

Modern guilds exist in different forms around the world. Scholars from the history of ideas have noticed that consultants play a part similar to that of the journeymen of the guild systems: they often travel a lot, work at many companies and spread new practices and knowledge between companies and corporations. Professional organizations replicate guild structure and operation. Thomas W. Malone champions a modern variant of the guild structure for modern "e-lancers", professionals who

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The continental system of guilds and merchants arrived in England after the Norman Conquest, with incorporated societies of merchants in each town or city holding exclusive rights of doing business there. In many cases they became the governing body of a town. For example, London's Guildhall became the seat of the Court of Common Council of the City of London Corporation, the world’s oldest continuously elected local government whose members to this day must be Freemen of the City. The Freedom of the City, effective from the Middle Ages until 1835, gave the right to trade, and was only bestowed upon members of a Guild or Livery. Trade guilds arose in the 14th century as craftsmen united to protect their common interest. Guilds were and are associations of artisans or merchants who control the practice of their craft in a particular town.

The earliest types of guild were formed as confraternities of tradesmen. They were organized in a manner something between a professional association, trade union, a cartel, and a secret society. They often depended on grants of letters patent by a monarch or other authority to enforce the flow of trade to their self-employed members, and to retain ownership of tools and the supply of materials. A lasting legacy of traditional guilds are the guildhalls constructed and used as meeting places. In medieval cities, craftsmen tended to form associations based on their trades, confraternities of textile

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GENTLEMAN'S CLUB A gentlemen's club, or formerly traditional gentlemen's club, is a members-only private club originally set up by and for British upper class men in the 18th century, and popularised by English upper-middle class men and women in the late 19th century and early 20th century. Today, some clubs are more accommodating about the gender and social status of their members. Many countries outside the United Kingdom have prominent gentlemen's clubs, mostly those associated with the British Empire, in particular, India, Pakistan and Bangladesh have enthusiastically taken up the practice, and have a thriving club scene. There are perhaps some twenty five traditional London gentlemen's clubs of particular note, from The Arts Club to White's. Many other estimable clubs (such as the yacht clubs) have a specific character which places them outside the mainstream, or may have sacrificed their individuality for the commercial interest of attracting enough members regardless of their common interests.

The original clubs were established in the Acts of 1832, 1867, and 1885. Each time, West End of London. Today, the area of hundreds of thousands more men were St James's is still sometimes called "clu- qualified to vote, and it was common for bland". Clubs took over some parts of them to feel that they had been elevated the role occupied by coffee houses in to the status of a gentleman, thus they 18 th century London, and reached the sought a club. The existing clubs, with height of their influence in the late 19th strict limits on membership numbers and century. The first clubs, such as White's, long waiting lists, were generally wary of Brooks's and Boodle's, were aristocratic such newly enfranchised potential memin flavour, and provided an environment bers, and so these people began forming for gambling, which was illegal outside their own clubs. Each of the three great of members-only establishments. The Reform Acts corresponded with a further 19th century brought an explosion in the expansion of clubs, as did a further extenpopularity of clubs, particularly around sion of the franchise in 1918. Many of the 1880s. At their height, London had these new, more "inclusive" clubs proved over 400 such establishments. This expan- just as reluctant as their forebears to admit sion can be explained in part by the large a new members when the franchise was extensions of the franchise in the Reform further extended at large into other places.

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Most major cities in the United States have at least one traditional gentlemen's club, many of which have reciprocal relationships with the older clubs in London, with each other, and with other gentlemen's clubs around the world. The oldest existing American clubs date to the 18th century; the five oldest are the South River Club in Annapolis, Maryland (c.1690/1700), the Schuylkill Fishing Company in Andalusia, Pennsylvania (1732), the Old Colony Club in Plymouth, Massachusetts (1769), The Philadelphia Club in Philadelphia (1834), and the Union Club of the City of New York in New York City (1836). The five oldest existing clubs west of the Mississippi River are the Pacific Club in Honolulu (1851), the Pacific-Union Club (1852), Olympic Club (1860), and ConcordiaArgonaut Club (1864), all in San Francisco, and Arlington Club in Portland, Oregon (1867). Another club located in

Montreal, the Beaver Club was founded in 1785 and some of its members continued their traditions by establishing the still extant Canada Club at London in 1810. The Montreal Hunt Club, founded in 1826, is the oldest extant fox hunting club in North America. Montreal's Golden Square Mile is home to several of the city's clubs, including the St. James', which was founded in 1857. At the end of the nineteenth century, twenty of its most influential members felt that the St James was becoming 'too overcrowded' and founded the smaller Mount Royal Club in 1899. Overnight it became the city's most prestigious club, and in 1918, Lord Birkenhead commented that it "is one of the best clubs I know in the New World, with the indefinable atmosphere about it of a good London club". In 1908 the University Club, affiliated with McGill, opened its place suddenly. These two clubs are really important.

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PORK SWINE HOG y

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the flesh of a pig used as food, especially when uncured.

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Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. Most people from around the world were astonished to see how Eastern and South Asian cooked their pork and it catch an eye of one traveler at that time.

The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner. Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to

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the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates. It was really popular around civilians at that time. Pork is known to carry some diseases such as pork tapeworm and trichinosis, thus uncooked or undercooked pork can be dangerous to consume, although raw pork is commonly eaten in parts of Europe Undercooked or untreated pork may harbour pathogens, or can be recontaminated after cooking if left exposed for a long period of time. In one instance, the Food Safety and Inspection Service (FSIS) detected Listeria monocytogenes in 460 lbs of Polidori brand fully cooked pork sausage crumbles, although no one was made ill from consumption of the product and it is dangerous really.

PORK, SWINE, HOG

also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine.

Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto. Bacon is also used for barding roasts, especially game birds. Bacon is often smoked, using various types of wood, a process which can take up to ten hours. Bacon may be eaten fried, baked, or grilled. It is the most delicious food that you will taste in your life and you will never ever forget the taste of it.

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ork is particularly common as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami. Many brands of American hot dogs and most breakfast sausages are made from pork.

Processing of pork into sausages and other products in France is described as charcuterie. Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly).

Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines

Pork is particularly common as an ingredient in sausages. Many traditional European sausages are made with pork, including chorizo, fuet, Cumberland sausage and salami. Many brands of American hot dogs and most breakfast sausages are made from pork. Processing of pork into sausages and other products in France is described as charcuterie. Ham and bacon are made from fresh pork by curing with salt (pickling) and/or smoking. Shoulders and legs are most commonly cured in this manner for Picnic shoulder and ham, whereas streaky and round bacon come from the side (round from the loin and streaky from the belly). Ham and bacon are popular foods in the west, and their consumption has increased with industrialisation. Non-western cuisines also use preserved meat products. For example, salted preserved pork or red roasted pork is used in Chinese and Asian cuisine. Bacon is defined as any of certain cuts of meat taken from the sides, belly or back that have been cured and/or smoked. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredient valued both as a source of fat and for its flavour.

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PORK 101 PROTEIN

FAT

Like all meat, pork is mostly made up of Pork contains varying amounts of fat. The protein. The protein content of lean, cooked proportion of fat in pork usually ranges pork is around 26% by fresh weight. By dry from 10-16%, but it can be much higher, weight, the protein content of lean pork can depending on the level of trimming and be as high as 89%, making it one of the rich- various other factors. Clarified pig fat, est dietary sources of protein. It contains all called lard, is sometimes used as a cookthe essential amino acids necessary for the ing fat. Like other types of red meat, pork growth and maintenance of our bodies. is mainly composed of saturated fats and In fact, meat is one of the most complete unsaturated fats, present in approximately dietary sources of protein. For this reason, equal amounts. The fatty acid composition eating pork, or other meats, may be of par- of pork is slightly different from the meat ticular benefit for bodybuilders, recovering of ruminant animals, such as beef and lamb. athletes, post-surgical patients, or other It is low in conjugated linoleic acid and is people who need to build up or repair their slightly richer in a unsaturated fats. It is not muscles by eating this kind of meat. really healthy for human being.

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PORK 101

Pork is rich source of many different vitamins and minerals. These are the main vitamins and minerals found in pork:

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VITAMIN

Thiamin: Unlike other types of red meat, Vitamin B6: A group of several related vitasuch as beef and lamb, pork is particularly mins, important for the formation of red rich in thiamin. Thiamin is one of the blood cells inside the veins.

B-vitamins and plays an essential role in various body functions.

Niacin: One of the B-vitamins, also called vitamin B3. It serves a variety of functions Selenium: Pork is usually a rich source of in the body and is important for growth and selenium. The best sources of this essential metabolism for human being. mineral are animal-derived foods, such as meat, seafood, eggs, and dairy products.

Phosphorus: Abundant and common in most foods, phosphorus is usually a large Zinc: An important mineral, abundant in component of people’s diets. It is essential pork. It is essential for a healthy brain and for body growth and maintenance. immune system.

Iron: Pork contains less iron than lamb or Vitamin B12: Only found in foods of ani- beef. However, the absorption of meat iron mal origin, vitamin B12 is important for (heme-iron) from the digestive tract is very blood formation and brain function. efficient and pork can be considered an outstanding source of iron.

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GENTLEMAN'S EQUIPMENTS

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A1. Glasses

B1. Knives

C1. Mixing Bowl

D1. Fryingpan

A2. Suit

B2. Colander

C2. Cuttingboard

D2. Ladle

A3. Tie

B3. Foodware

C3. Grill

D3. Whisker

A4. Trousers

B4. Measuring Cup

C4. Oven

D4. Scissor

A5. Leather Shoes

B5. Spatula

C5. Stewpot

D5. Tongs

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INFORMATION

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first method

Barbecue (informally barbeque, BBQ or "barbecue grill" or simply "barbecue"), or to barby/barbies) is both a cooking method an event where this style of food is featured. and an apparatus. The generally accepted Used as an adjective, "barbecued" refers to differences between barbecuing and grill- foods cooked by this method. The term is ing are cooking durations and the types of also used as a verb for the act of cooking heat used. Grilling is generally done quickly food in this manner. Barbecuing is usually over moderate-to-high direct heat that pro- done out-of-doors by smoking the meat duces little smoke, while barbecuing is done over wood or charcoal. Restaurant barbecue slowly over low, indirect heat and the food may be cooked in large brick or metal ovens is flavored by the smoking process. The word designed for that purpose. There are numerbarbecue when used as a noun can refer to ous regional variations of barbecuing, and it the cooking method, the meat cooked is practiced in many areas of the world and in this way, the cooking apparatus (the the most popular in American holiday.

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BARBECUE a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.

The English word Barbecue and cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua of Florida; it has entered some European languages in the form of barbacoa. The Oxford English Dictionary traces the word to Haiti and translates it as a framework of sticks set upon posts. Gonzalo Fernández De

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Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found native Haitians roasting meat over a grill consisting of a wooden framework resting on sticks above a fire.

Columbus saw that an he was interested in the technique of barbecuing.

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PORK LOIN APPLE BUTTER

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INGREDIENTS 2 tablespoons water

2 cups apple juice

1/4 teaspoon ground cinnamon

1/2 cup apple butter

1/4 teaspoon ground cloves

1/4 cup brown sugar

Seasoning salt to taste

FI R ST M ETH O D

2 pound pork loin

DIRECTION 1. Preheat the grill to 350°F (175°C) to pre- 3. Bake for 1 hour in the preheated oven. pare for barbecue.

While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, 2. Season the pork loins with seasoning salt, and cloves. Remove pork roasts from the and place them in a 9x13 inch baking dish oven, and spread with apple butter mixture. or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or 4. Cover, and return to the oven for 2 hours, aluminum foil. or until fork-tender.

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BARBECUE PORK RIBS

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INGREDIENTS 2 tablespoons salt

1 tablespoon garlic powder

1 cup barbeque sauce

1 teaspoon ground black pepper

Salt and Pepper

FI R ST M ETH O D

21/2 pounds country style pork ribs

DIRECTION 1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.

2. Preheat oven to 325°F. Aluminum foil.

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3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160°F.

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COUNTRY STYLE PORK RIBS

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INGREDIENTS 1/2 teaspoon ground cumin

2 tablespoons kosher salt

1/2 teaspoon garlic powder

2 teaspoons ground ancho chile

1/2 teaspoon onion powder

2 teaspoons ground chipotle chile

31/2 pounds country-style pork ribs

FI R ST M ETH O D

2 tablespoons packed light brown sugar

DIRECTION 1. Place all of the ingredients except the pork in a small bowl and stir to combine.

Rub the spice mixture evenly on all sides of the ribs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overnight.

2. Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F).

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3. Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the bottom, about 5 to 7 minutes. Flip, cover, and cook until it’s browned and crusty on the other side, about 5 to 7 minutes more.

Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned and crusty, about 4 to 6 minutes.

Flip to the other thinner side, cover, and cook until browned and crusty or an instantread thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a clean serving platter, tent loosely with foil, and let rest about 5 minutes before serving.

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second method

Pan frying is a form of frying characterized food to be pan-fried, such as chicken breasts, by the use of minimal cooking oil or fat steak, pork chops or fish fillets, is not cut (compared to shallow frying or deep frying); into small pieces before cooking. Pan frying typically using just enough oil to lubricate requires a lower heat so that the exterior of the pan. In the case of a greasy food such the food does not overcook until the interior as bacon, no oil or fats may be needed. As a reaches the proper temperature. The same form of frying, pan frying relies on oil as the amount of oil is used as for a sauté – just heat transfer medium and on correct tem- enough to glaze the pan – but the temperaperature and time to retain the moisture in ture should be lower during a pan fry. The the food. Because of the partial coverage, the oil should always be hot enough to ensure food must be flipped at least once to cook that the moisture in the food can escape in both sides. A pan fry takes place at lower the form of steam. The force of the steam heat than does a sauté. This is because the keeps the oil from soaking into the food.

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PAN-FRYING fry in a pan in a small amount of fat.

Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because

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of the partial coverage, the food must be flipped at least once to cook both sides. A pan fry takes place at lower heat than does a sautĂŠ. This is because the food to be panfried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into small pieces before cooking. Pan frying requires a lower heat so that the exterior of the food does not overcook until the interior reaches the proper temperature.

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PORK CHOP PORCHETA STYLE

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INGREDIENTS 2 tablespoons chopped rosemary large pinch red pepper flakes

1 teaspoon coarse kosher salt, plus a pinch

1/2 teaspoon fennel seeds

1 lemon

2 tablespoons chopped fennel fronds

2 garlic cloves, minced

2 tablespoons olive oil

S E C O N D M ETH O D

2 bone-in pork chops, 11/4 to 11/2 inches thick

DIRECTION

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1. Heat oven to 350°F. Pat pork chops dry 4. Divide filling between pork chops, stuffand, using a very sharp paring knife, cut a ing some inside pockets and rubbing the large pocket into the fat-covered edge of rest on the outside. each chop. Season chops all over with 1 teaspoon salt, including inside pockets.

5. Heat a large ovenproof skillet over high heat and add 1 tablespoon olive oil. Sear 2. Finely grate zest from lemon and put in a pork chops on one side for 5 minutes, or small bowl. Cut lemon lengthwise in quar- until golden brown. Gently turn over chops ters for serving. and cook for another minute, then transfer skillet to oven. Cook until meat is just 3. Using a mortar and pestle or the flat side done, about 5 to 10 minutes longer (interof a knife, mash garlic with a pinch of salt nal temperature should read 135°F on a until you get a paste. Add to the bowl with meat thermometer). Transfer pork chops the lemon zest and stir in rosemary, red pep- to a plate, tent with foil, and let rest for 10 per flakes, fennel seeds, 2 tablespoons fennel minutes before serving. Garnish with fennel fronds and 1 tablespoon olive oil. fronds and lemon wedges.

m 41

o

GENTLEMAN’S FEAST

m

PAN FRIED PORK CHOP

n

J

INGREDIENTS 1 teaspoon ground black pepper, plus more for seasoning

8 pork breakfast chops

Cayenne pepper

1 cup of flour

1/2 cup of canola oil

2 tablespoon butter

Smashed potatoes

S E C O N D M ETH O D

1 teaspoon seasoned salt, plus more for seasoning

DIRECTION 1. Salt and pepper both sides of the pork chops with care.

2. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

n

3. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

m 43

o

GENTLEMAN’S FEAST

m

TENDERLOIN CRISPY PORK

n

J

INGREDIENTS 1 bunch green onions, chopped, green tops reserved

2 eggs, beaten

1 pinch cayenne pepper, or to taste

3 cups panko bread crumbs

11/2 tablespoons all-purpose flour

2 tablespoons butter

11/2 cups cold milk, or more as needed

1/3 cup diced dill pickles

1/4 teaspoon freshly ground black pepper, or more to taste

1 jalapeno pepper, seeded and minced

S E C O N D M ETH O D

2 (11/4 pound) fully trimmed pork tenderloins, cut into 8 pieces

DIRECTION 1. Place pork between two sheets of heavy plastic pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.

2. Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.

n

4. Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.

5. Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well3. Press bread crumbs firmly into the meat browned, 4 to 5 minutes per side. Transfer on both sides. Melt butter in a skillet over to plate lined with paper towels. Sprinkle medium heat. Stir in pickles, jalapeno pep- with salt. Repeat with remaining vegetable per, and green onions; cook and stir until oil and pork cutlets. onions have softened, about 3 minutes Sprinkle in 11/2 tablespoon flour.

m 45

third method

Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam

increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be safely opened. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker.

49

PRESSURE COOKING an airtight pot in which food can be cooked quickly under steam pressure.

In 1679, the French physicist Denis Papin, They granted him permission to become a better known for his studies on steam, member of the Society afterwards. In 1864, invented the steam digester in an attempt Georg Gutbrod of Stuttgart began manuto reduce the cooking time of food. His facturing pressure cookers made of tinned airtight cooker used steam pressure to raise cast iron. In 1918, Spain granted a patent for the water's boiling point, thus cooking food the pressure cooker to Jose Alix Martínez much more quickly. In 1681, Papin pre- from Zaragoza. Martínez named it the olla sented his invention to the Royal Society exprés, literally "express cooking pot", under of London, but the Society's members patent number 71143 in the Boletín Oficial treated his invention as a scientific study. de la Propiedad Industrial.

TOOLS:

o

GENTLEMAN’S FEAST

J TH I R D M ETH O D

51

o

GENTLEMAN’S FEAST

m

SAUSAGE BRUNCH SOUP

n

J

INGREDIENTS 4 eggs, beaten

8 ounce crecent roll dough

3/4 milk

2 cups of mozarella cheese

Salt and Pepper

TH I R D M ETH O D

11/2 pounds of Ground Pork sausage

DIRECTION 1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown.

Drain, crumble and set aside. Preheat oven to 425°F (220°C).

3. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

2. Lightly grease a 9x13 inch baking pan.

Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper.

n

m 53

o

GENTLEMAN’S FEAST

m

ITALIAN BRAISED PORK CHOPS

n

J

INGREDIENTS 1 Tsp. Ground Pepper

1 Can of Diced Tomatoes, juices included

1 Tsp. Red Pepper Flakes

2 Tbsp. Herbs de Provence Sea Salt

1 Onion, Sliced

TH I R D M ETH O D

2 Bone-In Thick Cut Chops

DIRECTION 1. Season both sides of your chops with the Sea Salt and herb mixture and the pepper.

Make sure you season both sides well and press into the chops. Preheat an iron skillet to medium high and add some olive oil.

2. Once your pan is hot, add your chops and sear on each side until you have a nice golden brown color on both sides. About 2-3 minutes per side. Remove and set on a plate and cover the chops with aluminum.

n

3. Sautee until onions are soft, scraping up the bits from the pork chops. Add your can of diced tomatoes, combine well, and cook for about 5 minutes. I would add a little more salt and pepper here to ensure the tomatoes are seasoned well.

4. Add your pork chops back into the pan and cover and cook until the pork chops are cooked through, about 15-20 minutes.

m 55

o

GENTLEMAN’S FEAST

m

CUBAN MOJO PORK SPECIAL

n

J

INGREDIENTS 6 cloves of garlic, chopped or grated

1/2 cup lime juice + the zest of 1 lime

2 teaspoon ground cumin

1/3 cup fresh cilantro

1 teaspoon salt + pepper

3 tablespoons fresh oregano

1/2 cup olive oil

TH I R D M ETH O D

11/2 cups orange juice + the zest of 1 orange

DIRECTION

n

1. Place the pork in a large zip-top bag. Sear on all sides until golden brown (about Combine all the remaining ingredients for 2 minutes per side). the pork in a blender or food processor and blend until everything is finely chopped and 3. Remove the pot from the heat and let the combined, about 30 seconds. Alternately pork cool down slightly, then pour in the you can finely chop everything and mix in reserved marinade + 1 cup of water. Place a bowl. Pour the marinade over the the pork. a lid on the pot and place in the preheated Allow the pork to sit, at room temperature oven. Roast the pork for 3-4 hours or until for 1–2 hours or overnight in the fridge the pork is falling off the bone and shreds (remove from the fridge 30 minutes prior to easily. roasting).

4. Shred the pork in the pot and toss with 2. Preheat the oven to 350°F. Heat a heavy the sauce. Discard any fatty pieces. If at any bottom dutch oven or oven safe pot over point throughout the cooking process the medium-high heat. Once hot, remove the liquid in the post gets lower than 1 inch, add pork from the marinade (reserve the mar- about 1/2 cup water to keep liquid in the pot. inade for cooking) and add to dutch oven.

m 57

INDEX A Apple (18, 29) B Boar (12, 18) Bacon (18, 19, 37, 38) Barbecue (25, 26, 29, 31) Bake (19, 29, 31, 53) Barbecue Pork Ribs (31) Boiling (31, 50, 49) Brunch (53) Braised (55) C Club (16, 17) Country (31, 33) Country Style Pork Ribs (33) Cuban (57) Cuban Mojo Pork Special (57) Chop (37–45, 57, 55) Crusty (33)

o

GENTLEMAN’S FEAST

D Dressing (29–57) Drain (29–57) Dark (21) Direction (29–57) Diced (29–57) E Edge (15, 41) Energy (49) Egg (29–57) F Feast (10–19) Fat (20) G Gentleman (10–57) Guilds (14–15) Grill (19–33) Greasy (37) Garnish (41) Glasses (23)

H Hog (18) Heat (31, 37, 53) I Italian (55) Italian Braised Pork Chops (55) Iron (21, 55) J Juice (43) K Kill (11) Kilt (23) L Liquid (49, 57) Ladle (23) Leather Shoes (23)

J

O Oven (21) Oil (23–31, 51–55) P Pork (10–57) Phosphorus (21) Pepper (29–57) Pork Loin Apple Butter (29) Pan Frying (38) Pork Chop Porcheta Style (41) Pan Fried Pork Chop (43) Pressure Cooking (50) Preheated (29–33)

R Roast (29–33) Ribs (31–33) S Symbols (12) Swine (10–11, 18–19) Sausage (10–11, 18–19) Selenium (21) Salt (29–57) Soup (53–55) Season (29–57) Special (57) Steam (53–57) Skillet (41–45) Sauté (41–45) Suit (10–19, 23) Spatula (23) Stewpot (23) Scissor (23)

T Thiamin (21) Tablespoon (29–57) Teaspoon (29–57) Temperature (29–57) Tenderloin (45) Tenderloin Crispy Pork (45) Tie (10–19, 23)

INDEX

M Mix (23, 29–43) Method (25, 37, 49) Measuring Cup (23) Marinade (57) Mojo (57) Moisture (37) Mixing Bowl (23)

V Vitamin (21) Vitamin B12 (21) Vitamin B6 (21) W Whisker (23) Z Zinc (21) Zaragoza (50) Zip (57) Zest (29–57)

61

TYPEFACE Adobe Caslon Pro Akzidenz Grotesk Hoefler Text-Engraved EQUIPMENT MacBook Pro 15.4-inch: 2.2GHz Epson Stylus Pro 4900 Designer Edition PAPER Epson Premium Presentation Paper Matte 44lb. White, 4 Star PRINTING AND BINDING Printing: California Office, San Francisco, California Binding: California Office, San Francisco, California Date: December, 9, 2016.

PUBLISHER Chronicle Books DESIGNER Christian Tjahajanto, CADST Design PHOTOGRAPHY AND ILLUSTRATION Photographs: Google Images Illustration: thenounproject.com ABOUT THE PROJECT This is a student project only. No part of this book or any other part of the project was produced for commercial use.

GENTLEMAN'S FEAST The word gentleman as an index of rank had already become of doubtful value before the great political and social changes of the 19th century gave to it a wider and essentially higher significance. In the 5th edition (1815), “a gentleman is one, who without any title, bears a coat of arms, or whose ancestors have been freemen.” In the 8th edition (1856), this is still its “most extended sense”; “in a more limited sense” it is defined in the same words as those quoted above from the 5th edition; but the writer adds, “By courtesy this title is accorded to all persons above the rank of common tradesmen when their manners are indicative of a certain amount of refinement and intelligence.” It is so important being called a gentleman at that particular time of an era.

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