September 2006 Archives

Here we find Biggles' Pork Nurse inspecting the new arrival, pre-op if you will.

I picked up this interesing cut of pork at Mercadito San Juan yesterday after work. The butcher is an interesting guy, his meat changes on a daily basis. What I mean by that is one day they have a load of center cut pork chops and the next, they gone. One day they have a load of whole chickens and chicken pieces and today they're gone. Last week they only had one kind of white fish with shrimp and last night 1/4 of the cooler was filled with fishy items. While this might make some people crazy, I love it because it keeps me on my toes. And you have to admit it sounds kinda nice to have some variety in your meat selection.

I knew I didn't have time to cook this roast on a week night, but I bought it anyway.

Yeah, okay I ain't been posting about cooking, deal with it. Sure I've been grilling 2, 3, 4 times a week and even fired up the smoker this last Saturday. But it's been my normal, every day type of food and nothing worth posting. At least in my estimation anyway.

This isn't to say I haven't had a few most excellent moments though. A few days ago Taylor emailed me and wanted to know if I'd be willing to work the Fatted Calf stall this coming October 14th. Me? Selling meat and talking to people about said meat products? SHIT YEAH. I won't be working for actual money, but I'm sure I'll come away with a crepinette and a mowf full of jerky. It'll be like a mini-vacation. I can hardly wait. Have you ever smelled a 100 quart cooler filled with fresh sausage? HUH? HAVE YOU !?! Well I have and it's a slice of heaven. I am so ready. Mark your calendar and come for a visit, ya hear?

As far as an update on finding a grocery store with a meat counter? Nothing yet. I've been back to the Mercadito San Juan a few times and done well. But nothing solid yet.

This week's Fatted Calf Newsletter is sportin' a lamb sirloin roast stuffed with their own olive tapenade. Not sure how big they were, but last time they were about 2 pounds, barely enough for 2 people. Unless you add in a set of crepinettes, this is how I do it. The newsletter's slant this week points to some people's aversion to pate and terrines and the like. Odd since it's basically French meat loaf. I think maybe each one of you that will always pass on the loaffy goodness, should stop this time and buy a portion. Take it home, open the package and observe. Take a little whiff, ready your fancy mustard and have a slice. All I'm asking is to try it once, just once. If you can't deal with it, no loss. Give it to a friend. But if you do enjoy? Oh how wonderful it will be to add a foodstuff to your list. Then, when asked you can hold your head high and exclaim, "Yes! I have eaten pate, and I love it!" Nothing wrong with that, says I.
Please venture onward to the newsletter not written by me. And hope to see you at the market this coming Saturday.

xo

How do you say thank you to someone who you've only known a short while when they hand you their 1200 dollar camera and say, "Here, borrow mine. We're going on vacation for 2 weeks, you use it." I declined at least 3 times, but she wouldn't have it. Nope, I was to use it in her absence. With a lump in my throat I accepted and we agreed to meet for lunch during the week so I could pick up the gift.

Well, it looks as though our buddy and meat pal has gone on a little vacation. This time he hit up 2 places and brought back a cooler or two of fresh sausages and cheese. What does this mean to you and me? Well, for me it means I'll have to get busy and hop in the pickup for a little drivin'. It's a perfect time of year too, I can hardly wait! Come along and have a little sit and see what he and his wife brought back.

Please continue to read Chilebrown's story not written by me.

A local grocery store with a real butcher is still eluding me, even after a week and a half. Mercadito was next on my list and yesterday was the time. It's in the wrong direction, but I don't have many choices left. I've been to this place before and only semi-recently have they opened up a meat counter. I was apprehensive and yet totally willing to let this be the place. In fact, I really wanted this to be the place. I've been feeling a little lost over the last 4 days and in need of some healing.

On today's grocery list are house marinated chicken pieces, fresh tortillas, cheese, limes and any veggies I think the kids might eat. This would be broccoli, sigh. Man, I'm so damned tired of the brocc.
Wanna know how the best damned Thursday meal went?

I give up, the season is changing. I've been fighting it for the last few weeks. Sure I read other blogs, you bet. And some are talking about the food and weather that comes along with autumn. Well, I wasn't having any of that. I am not ready for cooler weather, no sir. Dammit, I still require some warmth with bright mornings and beautiful lazy evenings. I'm not done coming home to fire up the grill and hang out with a cool refreshing beverage after work.
Yeah, well it's changing whether I do battle or not. The light in the morning and after lunch is diffused and gold. The smells are dewy wet in the morning with a crisp bite to the nostrils. The cool temperatures come quick now in the afternoon and the windows go closed. I figure we got a little time left before we're grilling in the rain & snow & sleets. And what perfect timing for Fatted Calf to present us these fine Heritage Berkshire Pork Brochettes with Lavender, Rosemary, Garlic and Bay.

Who doesn't love meat on sticks? I sure as hell do, especially these. Opening up the package, especially with the lavender is going to be heavenly for sure. You need to enjoy every last bit of daylight we have left and right now is the time to get moving. Take no prisoners!

It looks as though the Rind On bacon is here this week, still an excellent cured meat choice. While the Rabbit Crepinettes with Roasted Shallots are no slouch either. Oh, here's something, Linguica. I think everyone knows about this fine Portuegese sausage, I don't quite remember seeing it before. Sounds like a nice start for something stewy! MmmMm, stew.

FC's menu is quite full this week and I'm sure the rest of the market will be as well. The sheer volume of gorgous chile peppers and ripe tomatoes last week bring me back this week with huge anticipation. Take some time out of your busy schedule and come have a visit. Take care and hope to see you at the market.

Biggles

Well, that was a lot of fun. Been hankering for something rich, spicy and would use some of the awesome chile peppers this season has produced. This last Saturday's farmer's market was absolutely filled with fresh chile peppers and 'maters. There were so many I expected the Honey Guy to have them as well, no kidding.

Before I left work on Friday I checked out Chuck Taggart's Gumbo Pages. After a little perusal I landed this recipe for Shrimp Creole. I've never been a big fan of dealing with shrimps. Why? Cause they just too tedious, that's why. Sure I could take his suggestion of a chicken substitute, yet no. I wanted something a little heartier, like spicy pork sausage. Gee, I was going to visit Fatted Calf Saturday morning, maybe they had some pork sausage?

It still hasn't become real for me that Rick's Quality Meats is done and over with. The last few days have found me teary eyed over the fact I'll no longer find my fancy teriyaki marinated beef ball-tip roast (marinated for 5 days +) for an easy & luscious weekday meal. In spite of myself, life goes on. I must find another neighborhood grocery and meat counter to visit each and every day on my way home from work. Today's adventure lead me to El Cerrito Natural Grocery.

Before you ask what the hell are you looking at and then you think you know, let me fill you in. That is most certainly not a clever plug-in for photoshop to make your digital image look like an Polaroid picture. That my good people is a good ol' polaroid picture. I was without a digital camera last night and absolutely needed to get a fast picture of dinner. I was quite lucky and had a half dozen prints left in my Polaroid 680 SLR camera.

It was kinda fun attaching the old beast to a tripod for the this and the next shot. I even grabbed my 500 watt UV balanced photo flood for these shots, ya gotta have light for photography ya know.

Okay, why bother with all this? Holy fnorking pigmeat Batman, this bacon was fricken amazing. This, of course, is Fatted Calf's Rind On Bacon. Why is it different from the last time? Why bother with yet another damned Bacon post?

2 reasons right off the top. One of which being the wonderful rich and deep smoking this batch received. While the cure seemed a little less sweet than the last, this one had a more pronounced smoke flavor. Just in case you don't know, I'm a huge fan of that fancy rich and deep smoky love. The second reason is just LOOK. Check out the fricken shape and size of that bacon. That's not a little city cut of metrosexual bacon, that right there friends is a huge ass rustic cut of bacon that only allows 2 slices in the pan at once! This, is why, I absolutely needed something to take a snapshot with for you today.

Just when you thought you had it all, I have one more little juicy treat. As a semi-general rule, I don't cook the crap out of my bacon. But this time I took the last 2 pieces a little farther than I normally do. The heat came up just a tad and got things jumpin'. If you look, you can tell when the bacon is browning and getting crisper by the second, this is what I did. Then pulled and patted dry with a paper towel. I used to use a cloth one, but Mama put a quick stop to that. If you cook Rind On bacon this far it turns the rind in to cracklins, hard & snappy cracklins. So, now not only do we have a good smoky piece of bacon, but each bite has this insane smashing sound as it works around your teefs. SMASH, CRUNCH, KERPOW !!! I had chewy bacon, I had crunchy bacon and I had explosionny bacon in my mouth all at once. Man, just when you think you've done it all with bacon. Bacon is most certainly a multifacited meat.

I feel like a used tube of toothpaste. Time for a smoke.

This week's Fatted Calf menu has the Porchetta pork roast back. It's better than you remember, just buy one please. You certainly won't regret it, that's for sure. And if you have anything that you absolutely must have, please visit their web site and order it ahead of time. Remember, don't wash it, it's ready to enter your oven or smoker or grill.

One last thing before my mind shuts off, they've got Boudin Noir this week. This prized sausage only shows up once in a while and if you're a fan, preorder right now. Please continue on to the Fatted Calf Newsletter that I didn't write. This one sets the records straight as to when and where Fatted Calf's store is opening, cool eh?

Biggles

Please take note that my Nikon D70 has taken a nose dive and been sent off for repairs. So until further notice, these images were taken with my first digital camera, a Nikon Coolpix 950.

Damn you to hell Mr. Neighbor Man and your nasty ass fluid, cheap crumbly briquettes and non-seasoned chicken pieces. And how dare you hit me with such vial smells just as I get home on a warm September's eve. While I had planned something ovenny with my whole natural chicken, you sir have forced me in to action. I'm going to totally kick your ass in startup fire smell, grilling smell and finishing smell. And I'm going to do it right now! Prepare for thine beating.

HOOYAH !!! Man, I just love taking Shuna's classes. I've taken prolly about 4 of her classes, knives and some wicked baking ones. Not only does the woman know what she's doing, but she takes the time with each person to make sure they get something useful out of the class. This personal attention isn't something one usually walks away with after taking one at a local kitchen supply store or school. If you tend to be a wall flower, you'll get left in the dust. This can be kinda sad and leave you feeling empty. Not Shuna, she gets those wall flowers planted firmly in front with gaze centered.

If you're on the wall about stepping up, it's time to jump. The class is coming up this coming Sunday September 10th. If you're smart, you'll contact her immediately and get your place secured with a paypal payment. Spots go quickly for this class, very quickly. Last time a couple drove up from Los Angeles just to attend, that's right. If you hesitate, you'll lose.

As a parting thought I absolutely do not want to hear anyone saying, "Oh I'd love to take it, but maybe next time." These classes are not run by Kraft or Sears. They are run by Shuna the Pastry Chef and if she gets a fancy full time cheffin' job, she's outta here and once again, you lose.

Do it, you know you wanna.

Please visit Shuna's blog entry for the Knife Skills Class for September 10th.

Biggles

Hello,

That's right, you heard correctly. Rick is retiring and doing it soon. This means his custom smoker has to go.
Are you tired of those little round offset smoker rigs? The ones where it takes 20 pounds of charcoal to do 10 pounds of meat? With all the hot spots and horrible engineering? Or are you interested to see of smoking meat with real wood makes a difference over a propane rig?

Wahoo! Lookie, I got a mention in the Fatted Calf Newsletter, neat. Not only am I famous on the internet, now via newsletters as well. You're most certainly welcome Taylor, Toponia and The Team. I wouldn't have done it any other way and consider myself a greater person knowing you. XO.

This week looks exceptionally great and I can hardly wait to smell the lamb roast. No, not while it's cooking, but raw in the wrapper. Taylor has this way with meat that not only allows wonderful wafts from the grill, but directly from the wrapper as well. You'll see, this coming Saturday open the package and give a sniff. It'll make you smile.

WOW !!! I haven't seen these for a while, sausage coils. Basque sausage coils to be exact. Mama said they smell of garden fresh vegetables and fruits, very bright. I agreed, "Of course, it's sausage." What gives this sausage is rosey color and warm flavor is the Piment d' Espelette (Basque chile pepper). That's some pretty fancy ingredient usin' there. I've already placed my preorder along with the lamb roast and a few other goodies. Hey, they've got the Knockwurst listed too. You should really try these if you haven't. They're smoky, smooth with a little spicy action. I boil them for 5 minutes in gently boiling water, pull and serve with a hot German mustard. I figure 2 per person is fair, at least for me anyways.

Hey, have you ever taken their Breakfast Sausage, made it in to a patty and grilled it? Served on a good bun like a standard beef burger? You should you know. Breakfast sausage isn't just for breakfast anymore.

While the Pate and Salumi departments certainly hold more than a few treasures, the Rind On Bacon draws me to the bottom each time. The wonderfully rich flavors and nice chewy texture to this already smoky pork product are something I wait in anticipation for each time. I remember a few weeks ago this version was gone in about 5 minutes, no kidding.

It's September 1st and I suppose the summer is winding down. Kids are back in school and Labor day is upon us. Start the weekend off right and head out to your local farmer's market and get cooking. I know that's where I'm headed. I hope to see you there!