Scott Suchman
Anson Mills hominy with pig’s trotters, celery root slaw & dippy egg from chef/owner Spike Gjerde of Woodberry Kitchen in Baltimore
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Anson Mills Hominy with Pig’s Trotters, Celery Root Slaw & Dippy Egg

Spike Gjerde, Woodberry Kitchen, Baltimore / November 2012

For 4 servings


  • 2 1/4 lbs. Anson Mills Henry Moore hominy
  • 1 Tbsp. culinary lime (see note below)
  1. Heat oven to 200°F.

  2. Place hominy in large saucepan; add water to cover by 2"; bring to a boil; reduce heat to medium-high; stir in culinary lime; simmer 15 minutes; cover with a lid; cook in oven until tender and hulls have begun to dissolve (about 6 hours); (alternatively, you can cook hominy in a crockpot or slow cooker).

  3. Remove from oven; drain; rinse under cold running water, agitating hominy, until water runs clear and all hulls have come off kernels; drain; place in large bowl; cover with plastic wrap; reserve in refrigerator.


  • 2 pig’s trotters
  • chicken stock
  • 1 onion, quartered
  • 1 carrot, trimmed and quartered
  • 2 cloves garlic, halved
  • 4 sprigs thyme
  • 1 fresh bay leaf
  • salt
  • black pepper, freshly ground
  1. Heat oven to 300°F.

  2. Place trotters in large saucepan; add cold water just to cover; bring to gentle boil; cook, skimming constantly, 10 minutes; remove trotters from pot with slotted spoon.

  3. Place trotters in braising pan; add stock just to cover; add onion, carrot, garlic, thyme, and bay leaf; season; cover with a lid; braise in oven until trotters can be pulled apart easily (about 3 hours); remove from oven; cool in braising liquid at least 1 hour.

  4. Remove trotters from warm braising liquid; reserve; strain braising liquid through fine chinois into clean saucepan; discard solids; reduce braising liquid by 50 percent; remove from heat; reserve (keep warm).

  5. Pick off meat, fat, and skin from bones and any hard cartilage that isn’t edible; discard cartilage and bone; chop meat and skin into medium-size pieces; place in ceramic dish; pour reduced braising liquid over; cover with plastic wrap; reserve in refrigerator.

Celery root slaw:

  • 2 lg. celery root bulbs, cut into julienne
  • 1/4 cup crème fraîche
  • 1 Tbsp. brown mustard
  • 1 Tbsp. verjus
  • salt
  • black pepper, freshly ground

Mix celery root, crème fraîche, mustard, and verjus in large bowl; season; cover with plastic wrap; reserve in refrigerator.


  • 2 1/2 tsps. clarified butter, plus 2 tsps. for cooking eggs
  • 1 lg. ripe or canned heirloom tomato, cut into lg. wedges
  • salt
  • black pepper, freshly ground
  • 2 dashes fish pepper sauce or another hot pepper sauce (see chef’s note below)
  • 1 bunch parsley, coarsely chopped
  • 4 lg. eggs
  1. Heat 2 1/2 tsps. butter in cast-iron pot; add tomato wedges; cook, crushing with back of a spoon and stirring until cara­melized, broken down, and juicy; add reserved hominy and trotters with its sauce; cook until warmed through and flavors have melded; season; add hot sauce; stir in parsley; reserve (keep warm).

  2. To serve an individual portion, heat additional 1/2 tsp. butter in cast-iron skillet set over low heat; add egg; cook until white is set but soft and yolk is soft and runny; remove from heat; spoon some hominy into a bowl; mound some slaw over; top with egg; repeat process to use remaining hominy and eggs.

What to drink: This dish is on Woodberry’s brunch menu, so they’ve created a late morning/noontime cocktail called Old Crow to accompany it: 3/4 oz. High West Campfire whiskey, 1 1/2 oz. Colonel Rickett’s Beautiful Blend Hard Apple Cider, 1/2 oz. Pennsylvania maple syrup, 4 dashes spiced pear bitters, 3 oz. Stoudt’s Oktoberfest (or similar malty beer); build the drink in the glass by adding everything but the beer over ice; stir for 10 seconds; top with beer; stir gently to mix.

Chef’s Note: We revived the fish pepper (Cap­si­cum annuum) sauce tradition, once an integral part of seafood houses in the Maryland/Mid-Atlantic area, by making our own from fish peppers grown for us by nearby farmers.

Food Arts Note: Hominy and culinary lime are available at