Coffee with Chef James Cawley
Your Best Dish Pig ’n square (pied du cochon). It comes from the classic French preparation of “au pied de cochon,” which is simmered or roasted pigs’ feet. I slow-roast pork butt and simmer the pigs’ feet, pull all the meat, mix with sautéed mushrooms, roasted garlic, and truffle oil. The mixture sets in a pan overnight, then is cut into what resembles a pâté. The squares are breaded in Japanese breadcrumbs, sautéed on all sides until brown, and finished in the oven. It’s served with a cabernet-mustard-truffle sauce and sautéed rainbow swiss chard.
Wine of Choice Caymus Cabernet. American-grown, barrel-aged, and great, deep flavors.
Favorite Guilty-Pleasure Food Ballreich’s Hot & Spicy Pork Rinds.
Culinary Hero Chef John Folse. He’s the author of the greatest cookbook written, After the Hunt.
If Not a Chef, You’d Be a… Professional angler. I love the sea and the outdoors.
Favorite Kitchen Utensil It’s a tie between a MAC Knife and a meat tenderizer.
Last Book Read Tommyland by Anthony Bozza, about the life of Mötley Crüe’s bad-boy drummer, Tommy Lee.
SOMA 107 Restaurant and Lounge
107 Mamaroneck Ave, White Plains