Here is Rory’s favorite beef roast that he’s never had. This one was marinated in a teriyaki blend for about 4 or 5 days. Then take a full strip of bacon, dangle it over the roast and slowly lower it while spinning the bacon in a twisty circle. And now we have a roasted teriyaki beef roast with bacon twizzles. So good, so good.
The Fatted Calf Newsletter just rolled in. Since the special is right at the top, I was happy to see the Little Lamb Leg Roasts stuffed with Olive Tapenade. It’s one of my favorites and my smoker is just itching for something lamby. But low and behold, just a few lines down? What’s this!?! Organic Beef Links with Aleppo Pepper, that’s what. And what the heck is Aleppo pepper? Eh? A little googlin’ and it turns out it’s from the Aleppo region of Syria, der. What was I thinking. What does it taste like? Rumor has it the little beast is a sweet & sharp chile with a moderate amount of heat with some fruity. You can use it alone in dishes and it’ll do fine on its own, it’s that complex and that good. I ordered a package of these fine links.
Check out what’s in the Salumi department, Sicilian al’ arancia. This is hands down my favorite salami of all time. It’s a Sicillian salami with a bit of orange zest in there. It isn’t much, but just enough to make you smile from ear to ear. The meat to fat ratio brings the bright flavors even to the most remote taste bud with speedy ease. And you know what? My research shows they haven’t had it since March of 2005. That’s why I put one of these on my reserved order form as well. They don’t usually have an entire cooler full, just a bin. Order yours now.
OoOooOo, look. Guanciale, hog jowl bacon. It’s got a richer flavor than regular bacon and can result in a far tastier and succulent dish. I attempted to stuff a beef roast with it a while back. That was kinda silly, fun though.
All in all this looks like a great time to hit the market this weekend. And if you can plan far enough in advance, I would use Fatted Calf’s Order Form to make sure you get yours. I hope everyone is doing well and see you at the market this coming Saturday.
Biggles
Fatted Calf
Phone/Fax (510)653-4327
When working and traveling in Italy I was struck by the intense regionalism bordering on mania. The people are positively brimming with pride for their particular locale. While talking food and wine with local residents, wild, gushing gesticulations painted a picture of bountiful harvest, sweetness and perfection. If we enquired about the rumored gastronomic delights of a town twenty minutes down the road we often were met with a looks somewhere between confusion and disgust followed by an unrepressed “buh!” or other colorful local expression possibly not suitable for all readers. How could we ever even consider going to that town when all you could ever want is right here!
Residents of the greater Bay Area and the nearby valleys and hills are not so dissimilar. Sure, we’ll cross a bridge now and again and sing the praises of a restaurant in a nearby city but the thought of leaving our Northern California womb can be panic inducing. I seldom get on a domestic flight without at least a carry-on full of fresh fruit, avocados, cheese, a few steaks, yogurt, granola, some salami and a few bottles of rosé. My way of coping with my own little mania.
I truly believe that what we have here, what is grown and skillfully made, is the best. We are a rare urban center neighboring a land of diverse agriculture. It’s sometimes difficult to feel good about the state of the nation or the human race in general but I can look around the farmers’ market and feel proud of my community; the farmers and artisans who labor to achieve near perfection and the people whose enthusiasm supports them.
New York ? Buh!
Saturday, May 6
Specials
Little Lamb Leg Roasts stuffed with Olive Tapenade
Sausage
DuckCrepinettes with brandied currants
Organic Beef Links with Aleppo Pepper
Calabrese
Merguez
Fennel Sausage
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pâtés, Confits & Terrines
Pâté Maison
Rabbit Pâté with Chives
Guinea Hen Terrine
Duck Liver Mousse
Duck Confit
Duck Rillettes
Rabbit Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Sicilian al’ arancia
Finocchiona
Pancetta
Guanciale
Other Meaty Goods
Sugo di Carne
Hehe, now I really have to seek out one of those ball-tip thingies. I’ll let you know when I try it, but rest assured it won’t be without bacon.
Hey Rory,
I thought you’d enjoy that.
Oddly enough I haven’t made a sauce from the teriyaki roast, but how bad could it be with bacon added?
Biggles
So, how big are those lamb leg roasts? Do they feed one or two? And most importantly, how would you cook it (I’m an apartment-dweller without a grill — sad, I know)?
Hey J.A.,
Their roasts will always feed at least 2 with a little leftover. They do vary and you can get larger ones sometimes. Especially the pork shoulder roasts.
Remove your roast from the fridge 45 minutes or so before you plan to pop it in to the oven. Don’t wash it. Drizzle a little extra virgin over and set in a roasting pan with a trivet or rack. Try to use something with low sides, want heat all over. I suggest the rack because it’ll keep the roast out of the fat and allow more of the roast to brown and be highly edible. Preheat the oven to 375 or 350, it’s up to you. Install the roast in and on the lower rack. At 40 minutes check the internal temperature with an instant read thermometer, pull roast at 138. This may take an hour and a half, keep watch! Remove roast from pan and let rest for 10 minutes on cutting board, slice and serve.
You could add a whole shallot or a head of garlic to the roasting pan for fun. Especially if you plan to make gravy. You could smoosh it in to the pan after roasting.
Biggles
the beef roast with bacon looks fantastic. Great photo. I buy Aleppo pepper from Penzeys, and it’s great.
Hey Doc,
Have you seen this? They are looking for contributors and it sounds like it’s right up your alley –
http://www.meatmagazine.org/index.html
Your pal,
Chubby
Hey Chubby,
I just sent off my ‘proposal’. Thank you for the lead, too cool. I owe you one, hey.
I proposed to bring them a little Meathenge Magic. We’ll see how that goes, how could they resist?
Biggles