Boudin Noir, Pate Maison & Pork Crepinettes with Greens, Pine Nuts and Lemon – Fatted Calf News

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Aren’t grill marks cool lookin’? I did these with my dual burner cast iron griddle, smoking hot. Popped on the chops and pressed with bacon press and let it ride for about 4 minutes or so.


Hey everbody, how’s the summer treating you? We’re doing okay here, just polished off the last of a little chorizo salami (gotta eat it slow, don’t ya know). The Fatted Calf Newsletter just rolled in and we’re looking at some wonderful Hoffman Farm Quail stuffed with Fig and Savory Pork Sausage. One of those babies kicked in the gout a month ago with gusto, such a good limp. The crepinettes are sportin’ some citrus this week, good thing. Cause I’m a big fan of the citrus, brightens and brings out the other flavors nestled in meats. Flavors you really shouldn’t be going without.
If you can make it this Saturday to Berkeley or to the Ferry Building in San Francisco, stop by for some special treats.
Please read on to Kim O’Neill’s Fatted Calf Newsletter!
Hugs


Is there anything more lovely, more sprightly or aromatic than a lemon? We think not. If we had to name one of the top ten ways to be a better cook, we?d have to say: Have a lemon tree in your backyard. If you can?t have the tree, have a neighbor that has one, or, as a last resort, know where the lemons are sold (our idea: Berkeley farmer?s market or Ferry Building farmer?s market). We find ourselves hard-pressed to think of a thing that a little lemon won?t improve. Bistecca a la Fiorentina is a fancy name for our weeknight favorite of grilled steak sliced over arugula, dressed with shaves of parmesan, olive oil, and the ever-versatile lemon. Our favorite desserts are lemon-based, from a crumbly cake with lemon syrup poured over, to a fluffy granita, to an aw-shucks-I-made-it-myself Limoncello poured ice cold into a tiny chilled glass. Meyer or Lisbon, zest or juice, we don?t care. Just make sure it?s always around. As usual, Taylor and Toponia employ all of the Ways
to Be a Better Cook (hell, they wrote the list), and they are allowing our fragrant friend to grace the venerable crepinette this week. Picture it: Niman Ranch pork, greens, pine nuts, and lemon. It?s an afternoon walk in Tuscany, on a dinner plate.
See you at the market!
Saturday, August 13, 2005
SPECIAL
Hoffman Farm Quail stuffed with Fig and Savory Pork Sausage
Sausage
Pork Crepinettes with Greens, Pine Nuts and Lemon
Merguez
Calabrese
Sweet Italian
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Bordelaise
Beer Brats
Boudin Noir
Pates, Confits Terrines
Guinea Hen Terrine
Pate Maison
Duck Confit
Duck Rillette
Pork Rillette
Salumi
Fegatelli
Petit Sec Aux Herbes
Pancetta
Chorizo
Other Meaty Goods
Duck Demi
Glace de Viande
Sugo di Carne
Bacon
Signed,
Kim O’Neil

17 thoughts on “Boudin Noir, Pate Maison & Pork Crepinettes with Greens, Pine Nuts and Lemon – Fatted Calf News”

  2. where’s the rest of the newsletter? you have teased us with the crepinettes and quail, but there’s no more after the jump! sigh…

  5. I typed a long comment about Jeffrey Steingarten’s essay about making boudin noir, but it keeps rejecting my comment for “questionable content.” I didn’t even use any naughty words? What gives, Biggles?

  6. Hey Monkey,
    I’m not sure exactly. I know I got the same thing the other day.
    I found that my paragraphs were too far apart, or I had more than one.
    When I have a moment, I need to go to the MT forum and figger it out. The spammers have really ruined a lot of commenting for us all. Even with my guard up, I’m manually removing about a 100
    per day with maybe 400 every hour that I don’t have to deal with. Sigh.

  8. Grill marks are definitly cool. I think cast iron is the best tool. I once just grazed the edge of the grill and I’m here to tell ya,grill marks on your hand are not cool.
    G.

  9. Bacon press. I gotta gets me one of them. Great idea for pork chops an such…..nice thinking there Biggles.

  10. A big thank you from the Bunrabs for allowing us to invade chez Biggles and stuff our bellies with such awesome chow. You guys totally rock.
    BTW, check out your picture and tell us what you think.
    Chubby

  12. RE: the bacon presses. They are highly cool.
    Lodge manufacturing makes two kinds, one is your trad rectangular devide and the other circular. I think the circular one is better for many reasons.