image: Hoffman Farms Quail stuffed with pork sausage and wild mushrooms. Smoked with hickory & applewood.
And this time I oiled the grill racks well so the little dudes wouldn’t stick. They take less than an hour to cook and come out so darned nicely. A splendid package indeed.
What I’d like to see is how one removes the rib bones, that’s fancy cuttin’. It was a direct bite in to the breast meat and down in to the sausage & mushrooms, makes it even nicer.
Got wholloped in the eye lid with a good sized chunk of burning mesquite last night, made my eyeball all sore. Made it past my eye glasses it did, POW. Like an asteroid er somethin’. Ouch.
Be sure to check out the special roast Fatted Calf has this week. Plus there is an upcoming wine related even next Wednesday. You go, you have fun.
MeatHenge will be out camping for a few days. Get out an enjoy the weather while you can.
Read the newsletter:

Have you considered busting out of your rut lately? C’mon, you know you have a rut or two. Do you always wear a black t-shirt even though you have some striped shirts, or even a polka-dot one? Do you always get pizza on Friday night? Maybe should give that new Thai place a try.
Friend Of Fatted Calf, MeatHenge’s ‘Dr. Biggles’ always used his home smoker to smoke meat, until he busted out, and, crazy Guy that he is, smoked some chilies! Our point, Team Fatted Calf wants you to know, is that we have a couple rut-busters for you this week. Taylor has come up with something new for your grill, or, if you’re busting out of that rut, your oven: Spalla Ripiene: Pork Shoulder stuffed with greens, walnuts and slivered garlic. Wow, how vangaurd can you get? In other non-yawn news, we will also offer you Red Wine Salami, Spicy Fennel Salami, and Duck Crepinettes with Pistachio, Duck Liver and Caramelized Onions. Wieners, too.
Now that you’re all crazy with your Thai Friday and your polka dots, we want to tell you about a way to spice up a Wednesday night. On Wednesday, October 13th, from 6:00 to 8:30 pm, Wine & Spirits Magazine will host it’s First Annual ‘Top 100’ Tasting: an exclusive, rare opportunity to taste the wines of the top-rated wineries of the year. Wow, how very Un-Wednesday. As you know, we at Fatted Calf are super-duper rare and exclusive but you may still be wondering why you are finding out about this exciting event here, and now. Well, Taylor and Toponia just happen to be whipping up their most rarest and exclusive-est goodies to tempt all the tasters, including you, if you come. Hors d’oeuvres, California farmstead cheeses, and Hog Island oysters will also be yours for the tasting, oh, boy. Find out more about this exciting bore-breaker here:
Top 100 Wineries of the Year
See you at the Market!
Special
Spalla Ripiene- Pork Shoulder stuffed with greens, walnuts and slivered
garlic. Around 2-3 lbs. each. Deeelicious.
Fresh Sausage
Crepinettes with Pistachio, Duck Liver and Carmelized Onions
Wieners
Merguez
Fatted Calf Rosso
Sweet Italian
Hot Italian
Toulouse
Mexican Style Chorizo
Loose Sausage /Breakfast Sausage
Stocks & Sauces
Duck Demiglace
Glace de Viande
Sugo di Carne
Cured Meats & Salami
Red Wine Salami
Spicy Fennel Salami
Smoked
Ham Hocks
Terrines and Confits
Duck Pate with Hazelnuts
Pate de Campagne
Duck Confit
Duck Rillettes
Smoky Pork Rillettes