Novel Food

I recently heard about a food-blogging event called Novel Food, hosted by Simona of Briciole and Lisa of Champaigne Taste. It's a culinary/literary event where the object is to look at published literary works to find culinary inspiration. So, I love food, I love reading, hmmm . . . I definitely wanted to join in on this one! So, the only problem was trying to decide which book to choose. There are so many great food scenes in literature, which one to choose? I thought about it for awhile and I finally decided on Gone With the Wind. I love this book. I think I read it the first time when I was in 7th or 8th grade and I must have read it at least 10 more times while I was in high school. Then a strange thing happened: I majored in English and I forgot all about Gone With the Wind. I didn't really remember it until I found out that Dudley had never read it. OK that's understandable, but really he's such a southern boy that I just sort of assumed that he'd be as familiar with the story as me. I recently reread the novel and while I still love it, I have to admit that I've changed a little bit since high school and Scarlett O'Hara isn't all that she used to be (for me at least). However I still love the book: it's a wonderful, fascinating story and food plays a central role in the novel.

Scarlett loves food and eating so all throughout the novel there are references to food, or lackthereof, and eating. There's one quote from the novel that I love and I quote it all of the time: "I'm going to have a good time today and eat as much as I please." This is Scarlett's response to the tradition of eating before the barbecue so as to appear dainty and ladylike. The argument that ensues between Mammy and Scarlett explains it perfectly:

"I don't believe it. At that barbecue when you were sick and I didn't eat beforehand, Ashley Wilkes told me he liked to see a girl with a healthy appetite."
Mammy shook her head ominously.
"What gempmums says an' what dey thinks is two diffunt things. An' I ain' noticed Mist' Ashley axing fer ter mahy you."

And the beginning of the chapter that describes the barbecue at Twelve Oaks just makes my mouth water!

They crossed the river and the carriage mounted the hill. Even before Twelve Oaks came into view Scarlett saw a haze of smoke hanging lazily in the tops of the tall trees and the mingled savory odors of burning hickory logs and roast pork and mutton.
The barbecue pits, which had been slowly burning since last night, would now be long troughs of rose-red embers, with the meats turning on spits above them and the juices trickling down and hissing into the coals. Scarlett knew that the fragrence carried on the faint breeze came from the grove of great oaks in the rear of the big house.

As the smell of crisp, fresh pork came to her, Scarlett wrinkled her nose appreciatively, hoping that by the time the food was cooked she would feel some appetite. As it was, she was so full of food and so tightly laced that she feared every moment that she was going to belch.

Well, unfortunately I don't have the wherewithal to dig a pit in my backyard and slowly roast a pig. But I did want to make barbecue in the spirit of my selection from Gone With the Wind and it came to me that perhaps I could make a faux pulled pork. I made this in the oven, on low heat and it was just as simple as can be. It's one of those fantastic things that cooks in the oven on a very low temperature for a long time so you can leave it and forget about it. You could certainly make it in a crock pot if you have one (I don't though).


Faux Pulled Pork
1 Tbsp ground black pepper
1-2 tsp cayenne pepper
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp dark brown sugar
1 Tbsp dried oregano
4 Tbsp paprika
2 Tbsp table salt
1 Tbsp granulated sugar
1 Tbsp ground white pepper

1 4-5lb pork tenderloin
2 cloves of garlic, peeled
1 small onion, cut in quarters

Mix all spice rub ingredients in small bowl (you may have extra). Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

Preheat oven to 250 degrees. Place pork in a large dutch oven with 2 cups of water, onion, and garlic. Cover pot and place in the oven. Cook for 5-6 hours, or until pork is fork tender and easily shreds. Remove the meat from the pot and shred it (I use two forks but you could use your hands as well). At this point you can toss it with barbeque sauce or leave it plain.

Eat your heart out, Scarlett O'Hara! I absolutely loved participating in Novel Food #7, I'm only sorry that it took me so long to hear about it. To check out the other Novel Food selections, visit Simona's blog, Briciole, or Lisa's blog, Champaign Taste.

Recipes for the buns and coleslaw will be appearing at some time in the near future.

Continue reading here: English Gingersnaps for Di's Cookie Exchange

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