Okay, first things first. What you see above and below is Fatted Calf’s Heritage Pork Shoulder Roast stuffed with Greens and Walnuts. Actually, there’s garlic and fresh ground pepper in there too. We had this last night for dinner and it was an unexpected delight. I know, I know, it’s Fatted Calf. I’ve been eating FC’s stuff for more than a few years and even today I’m receiving something I haven’t exactly had before. The pork roast itself was extra flavorful and the stuffing’s love had made its way in and around the roast. Of couse topping it with pancetta twizzles helped a bit too, eh. Here’s what it looked like before it went in to the oven.
Okay, so that’s the meat. Now it’s your turn to decide what to get for the holidays. I’ve been serving their salumi and pate for the last few years as appetizers and the huge grins and moans I hear from the living room are always welcome. Sure you can make your own, Derrick does. But I don’t have that kind of time and want to share something special with the friends and family that I love. Fatted Calf allows me to share the love without strapping my hillbilly ass to the kitchen for 3 days. You go and put a smile ont the world.
“The Fatted Calf will be at the Ferry Building Market on Tuesday, November 21 with a special holiday menu. We would appreciate all pre-orders by Friday, November 17. Thanks and Happy Thanksgiving to All!”
You all know what to do, now get with it. Please read on to their menu not written by me and place your order for Thanksgiving today.
Fatted Calf Thanksgiving Offerings
Phone/Fax (510)653-4327
There is something impressive about that big bird. Maybe I’ve been indoctrinated with the bigger is better mentality but I do love the way it monopolizes my diminutive oven and exudes its roasty perfume as it cooks from dawn until dusk. There is an excitement when its hulking presence is finally removed from the oven and set to rest on the counter. It seems to say to all the bit players, the dressing and sweet potatoes, the pearl onions and roasted parsnips, the star has arrived and the show is about to begin. But once those slices of light and dark meat are piled high on a plate where onion cream has already run amuck with cranberry goop and my nod to tradition has been fulfilled, I can’t help thinking about what could have been.
Whether you are contemplating skipping the big bird this year or just looking for some consolation prizes to round out your meal, we are here to assist.
The Fatted Calf will be at the Ferry Building Market on Tuesday, November 21 with a special holiday menu. We would appreciate all pre-orders by Friday, November 17. Thanks and Happy Thanksgiving to All!
To Begin
Duck Rillettes 7.50 each
Pate Maison 13.50/pound
Rabbit Pate 15.50/pound
Duck Pate with brandied currants 15.00/pound
Foie Gras en Terrine with Vin Santo
Saucisson Sec 16.00/pound
Salami Cotto 12.00/pound
Mortadella 10.00/pound
The Main Dish
Quail Stuffed with Boudin Blanc & Chestnuts 8.50 ea
Heritage Pork Shoulder Roasts stuffed with Greens and Walnuts 10.50/lb
Heritage Pork Cherrywood Smoked Hams
Other Holiday Treats
Sage Pork Sausage for Stuffing 6.75/pound
Sweet Italian Sausage 7.50/pound
Boudin Blanc with chestnuts 8.50/pound
Petit Jambon (little smoked hams perfect for holiday brunch) 10.00/pound
Duck Confit 12.50/pound
Fegatelli 2.50 each
Petit Sec 2.50 each
Place your order for Thanksgiving here.
I got one of those pork roasts too and used it in that pork braised in milk recipe you tried a while back. Turned out awesome, with about the porkiest flavor of anything I’ve ever had. Next time Taylor has these bad boys I’d recommend you revisit that technique. I’m actually going to head home in a minute to have some of the leftovers for lunch.
Hey Rory,
oh muh ghod. Yer right. Last nights dinner was at the last moment, but you’re right.
Pork braised in milk. The sauce must have been porky gold.
Biggles
The sauce, the meat, the fat, heck even the walnuts and chard – everything just screamed out PORK. It was insane. Just had some leftovers, and although it wasn’t quite as bold it still had some good flavor, especially in the sauce.
Hey Rory,
My roast was about 2 pounds. What’d you cooker yers in and how much milk?
Biggles
Oh. No. Mm.
(Am I allowed to comment here anymore?)
I got a big ‘un, about 3.5 lbs. Did it almost exactly as you did your sirloin when you tried that arrosto latte thing – browned then a little garlic then put enough milk (I used Strauss cuz I figure good pork deserved good milk) to come about halfway up the meat, into a 300 degree oven for about 3 hours, covered to start, then part covered, then not. I used a nonstick 6 quart anodized stockpot because I couldn’t find my enameled cast iron pot. How a 5 quart pot and lid just disappears is beyond me, but oh well, meat had to be cooked so I made do. It’ll turn up eventually. Anyway, pulled after about 2 and half or 3 hours when it was a little shreddy and around 195-200 degrees depending where you poked it. Probably could have taken it another hour if I wanted it totally falling apart, but I was hungry. Took off a couple rough slices with a sharp ass knife and poured the “sauce” on top – just like yours, was broken but damned tasty with lots of little curd things. Sort of like cottage pork cheese or something.
Hey Rory,
Thanks for laying that down. Like to keep things current and moving along, eh.
Over time I’ve talked to a few people that know, and the milk is supposed to curdle like that. So, we’re doing things correctly! I think next time I’m going to find a smaller pot and use less milk, see how that goes.
Biggles