This is an actual Porchetta: Bone in pork roast. Fatted Calf made this one a few months ago, share the love.
I promised myself I would calm down and lay out the prose here with a firm even tone and not promising that this week’s Fatted Calf menu is the best ever. I promised myself, over and over. Besides, who wants to listen to some raving lunatic bumping around slavering about some damn hunk of meat? Well, I can’t hold back and I suppose you all do.
You may want to go get yourself a glass of water and sit down for this one.
AAAAAAIIIIIIEEEEEEE !!!!!! I CAN’T BREATHE !!!! The two things I always first check on the menu is the Special and what Crepinettes will be featured. I just about had a coronary when I sawr they had the Porchetta style Bone-in Pork Roast (stuffed with fennel, garlic and lemon). You see, Father’s day this year I bought one and smoked it and fell in love immediately. The Niman pork loin is a superb cut, check out that marbling and the tippy part of the pork rib bone, see how far it goes out? That’s all flavor right there pally boy. This is, hands down, one of my favorite Fatted Calf roasts of all time. And you know what? It’s all ready to go, either in the oven or the smoker or indirectly on your grill.
So, I’m thinking that’s the pinnacle right there, sure the Crepinettes are great but, ya know? Comon. (Deep Breath) . Summer Chanterelle and Lobster Mushroom Crepinettes, HAHAHHAHHAHAHHAHHA. Same Meat Love Level there, a Lobster Crepinette? What’s up with that? Lobster Sausage !!! WRAPPED IN CAUL FAT !!! I’m typing from the floor, I can’t see. Then, I’m thinking to myself, “Phew! I’m glad that’s over, dang.” Nope, right below it are Basque Sausage Coils. I’m not going to read any further, I’ll let you do it. I need another glass of water and some supreme yoga action to get my blood pressure back down. I’ll see you on Saturday morning at the Berkeley Farmer’s Market. Miss this one and your a fnorking smidget.
Please read on, if you dare, the Fatted Calf Newsletter not written by me, it’s written by Kim O’Neill …
Author Archives: Biggles
Pork shoulder bacon from Oregon – A&B Market
Chilebrown’s adventure a while back has infected us all. This last weekend my sister and brother inlaw had their anniversary and decided to drive over a 900 mile round trip to buy bacon. Over the last two years you’ve gotten to know me, well? My sister is related and Meathead is right up there. This means having a Bacon Anniversary is okay. They got back in to town on Sunday evening, but it isn’t until just a moment ago that our booty showed up. Here is the smoked/cured pork shoulder!
The taste was amazing, outstanding and as Chilebrown remarks, the gold standard in bacon. Not salty in the least, sweet to a point and purely meaty to the end. Then the smoky love shows up along with the pork stamina. My sister says they Hawaiian which explains the complex sweetness that isn’t easily detectable for us mainlanders.
I’m calling in late for work tomorrow, I got eggs to scramble.
Hugs to you all,
Biggles
Maple Smoked Guinea Fowl Roulade
You want a meat thrill? Click on the above image to get a much larger version with all kinds of juicy detail.
The logistics of making a decent blog can get interesting at times. One of the basic rules I have is to not post too many times a week, let alone a day. I believe I can give you 3 decent posts a week without getting too weak. And this post I wanted to leave for tomorrow morning, but I can’t. It was too tasty, too amazing to leave behind. This is a fresh post from tonight’s meal.
A Grand Day Out – 8 hours of eating San Francisco Bay Area Barbecue Part I
It’s been 8 days since we took this trip and if I don’t get something down, it’ll just kill me. Or my brothers in Que will, whichever comes first. The day actually took about 9 hours, 9 hours of either procuring meat or eating it directly and it’s just too big. So, I’m going to split this entry up over two parts. Are ya ready? Click below to read on.
Uncle Wiggly’s Weekday Contest – Winners Revealed (finally)
Uncle Wiggly’s Posse.
First things first, I want to thank everyone for their time and effort in putting these entries together. I’ve done a few myself and what with our busy lives, it’s truly amazing we get done what we do.
We also need to give a healthy round of applause to Pantheon Books of New York who donated Diana Abu-Jaber’s book, The Language of Baklava. It’s a memoir, eh. I would also like to thank Chilebrown, Mama and myself for doing some fine judgin’. It was kinda funny, Chilebrown and I found ourselves pretty much on the same page, whereas Mama really enjoyed the fish and/or veggie parts of the entries. I believe Mama’s comment to me was, “Screw You” as she slavered over the delights. Judging is family fun, something for everyone.
Here are the DETAILS of the contest from more than a few weeks ago, just in case you missed it all.
Okay, let’s get to it, enough of the blah blah blah.
Since there were so many good posts, I’m extending the prizes so we can have 4 winners. Spiffnoid, eh?
1. At the top of the heap we find Saffron’s BLT. You hit us at the right time with the right ingredient, bacon.
2. We have two people in Second Place, Charlotte with her Summer Weeknight Special and Henry Joe with his Indoor Tri-Tip with Cabernet Reduction. (Just scroll down to see his entry).
3. For the 4th book, Kevin flies in with his Chicken Picata.
Cheers to y’all and the winners can either email me directly and leave your mailing address. Or I will contact you on Monday when I have your email addresses in front of me.
Now if you’ll excuse me, I have some dishes to do. Take care,
Biggles
Guinea Hen Roulade, Lamb Crepinettes & Mortadella – Fatted Calf News
Fatted Calf Savory Pork Sausage with Morel Mushrooms. Please notice that I pan fried these and the skins are intact and perfect, easy if you take your time and watch your tending.
The Fatted Calf newsletter rolled in this morning. I’ve been busy with the contest here and didn’t get a chance to check out the menu for this coming Saturday’s Berkeley Farmer Market. Heh, I wish I had. Ya know, I feel kinda odd being so darned enthused each week about what these fine people have put together us. Surely it must get old and the food can’t possibly be this good. Just between you and me? It probably does get old and yes it is, the food is this good. This week’s special? Guinea Hen Roulade with sage and prosciutto. My legs just got all goosepimply, MmmMmm, goose. Usually they put the fine G. Hen in to a country style pate, one of my favorites. But this week it’s a roulade (kinda sliced open stuffed and rolled back up). I’m sure this would be wonderful in the smoker, on the grill (a tad indirect) or in the oven. When you stop by the market, ask Taylor or Toponia how to best cook these little dears.
Next up we have one of my favorites, the Crepinette. This is a fancy sausage patty that’s wrapped in caul fat (fatty webbing that bastes as it cooks). This week they’re sportin’ some cumin, mint and orange zest. I want them so bad right now. Gout or no, Biggles will be tasting these and the Guinea Hen Roulade.
I noticed the Mortadella on the menu, if you’re a fan? Don’t pass this up, Fatted Calf is skilled in the wily ways of the ‘della.
Please click on and read the Fatted Calf Newsletter not written by me, it was written by Kim O’Neill.
Digital Dish Book Signing Event !!! Come see Biggles in a signing fury.
6 day teriyaki marinated beef ball-tip roast grilled directly over maple fire to an internal temperature of 130F.
Yay! Another book signing is scheduled for July 27th, that’s tomorrow evening. I’m a co-author in Digital Dish, a compilation of the best writing from 24 different food blogs across five seasons. If you can’t make the signing, please take the time and go purchase a copy. Not only will you be getting one very good book, but you’ll be supporting the grassroots publishing movement. It isn’t just the big boys that can come out to play, no sir.
Please click HERE to buy a copy today.
Here are the particulars for the book signing:
Wednesday evening July 27, begins at 7:30pm. Towne Center Books is at:
555 Main Street
Pleasanton, CA 94566
Tel: 925-846-8826
TowneCenterBooks@spamfreesbcglobal.net
Uncle Wiggly’s Goodtime Contest – Reminder !!!
Hey, we got a few entries going here, Celeste was our first! You’re going to have to work harder than you thought, the entries are really well done and presented very nicely. Go have a gander, there’s a link to it over there on the left under EVENTS. Or you can click HERE and go directly. Contest is due to end Wednesday, July 27th. However, it will take us a few days to tabulate the winners. So, if you’re a day late? Enter anyway, it’s for fun, and fun has no deadlines.
Off you go, I have spoken.
Biggles
Steak à la Bordelaise circa 1909
The genisis for digging up this old cookbook and preparing a dish came from Meg at I Heart Bacon. She’s hosting a Virtual 40’s-70’s Party, neat huh? In true Biggles tradition, I found a cookbook I liked from 1909, not anywhere close to the 1940s or the 1970s. This is how I follow directions, only to a point. I opened it up right to the meat section and found something that interested me, Steak à la Bordelaise. I read through the ingredients and in typical boy fashion, figured I knew how it all went together. The way I figured, the steak was to simmer in the sauce, nope. I had it wrong, a good wrong though.
Lamb Leg Roast, Duck Crepinettes & Chorizo Salami – Fatted Calf News
Holy moly, I don’t remember a Lamb Leg Roast showing up and not this fancy. Fatted Calf decided to make this roast a Roulade, meaning rolled up and most likely stuffed with something. Oh! Sure enough, stuffed with Tapenade. Traditionally this is black olives, anchovies, capers, olive oil, garlic and lemon juice pounded to a thick paste.
Okay, hunker in close, that’s it. Now listen up, I know I’ve been hammering on you to stop by every Saturday at the Farmer’s market in Berkeley. But I can smell it from here, this one is going to be special and I don’t believe this will be something you can count on to show up several times a month. In fact, I would give them a call to reserve yours right now. This way, when you show up 10 minutes after the market opens, it’ll still be there. You think I’m kidding? Try me.
Next up are the Duck Crepinettes with Picholine Olives, White Wine and Thyme. Even with gout, you should try at least ONE of these. The Picholine Olives add such a mild nutty flavor to the duck sausage, it’s nice. I’m also eyeballing the Chorizo under the Salumi heading, consider trying it. I know the Pepperoni Salami is outstanding, this has to be just as good. Could it be better? Waaaaa, I see the Guinea Hen Terrine and I can’t have it. Have a slice for me, hey.
This coming Saturday is going to be one of the best markets ever, don’t miss it.
Now please go on to read their newsletter and menu not written by me.
Rachel Ray’s Simple Daily Wild King Salmon Grilled over Mesquite with Chipotle Chile / Murray River Salt Flakes
Today was a perfect sunny day to start up the grill and try out one of Rachel’s recipes. Anything with wild salmon, extra virgin olive oil, smoked chile peppers and some fancy Australian salt. Such a treat since I can get most of these ingredients at one stop.
The Austrailian Murray River Salt flakes I already had, from the wonderful Salt Traders. Look for the Margarita Salt. I got no idea why they named it that, but it’s amazing. Smoky, hot and with wondeful cruncy light salty love.
Just before noon I jacked up the mesquite grill and tossed on some hickory chunks. This was let to settle for a bit. One needs to let the grill or smoker get in to its crease before cooking anything.
The fresh salmon was slathered in extra virgin olive oil and the Margarita Salt. On to a searing grill for a handfull of minutes on each side. Pay attention to the initial side, that’s for presentation. Let the other side go to hell, who cares.
Even with lighting a fire, I had this meal done inside of an hour, not quite 30 minutes. I believe it was closer to 40 minutes, even so. This was a hands down winner for when you have very little ingredients and no time.
Fini
ps – Rachel Ray had nothing to do with anything I did. I was just feeling cheeky, in a positive way towards Rachel. Just venting a little steam, she’s been getting such a hard time. I figure people should lighten up a bit about simple, easy to find and cook meals.
Crepinette Blinders On – Fatted Calf News
I’m a little late today posting the Fatted Calf Newsletter (not written by me). I’ve been searching for just the right Crepinette Image, I found it! Whaddya think? I don’t remember what was in it, but I see some greens & nuts of some kind, maybe pine? Well, this week I can tell you exactly what they’re made of, Pork Crepinettes with Fresh Porcini Mushroom. Oh man, such a rich wonderful combination. This little patty of love would go very well with a very smoky fire. The trio of the pork, mushroom and fire are a porky 3 way anyone can take part in. The special this week are the Hoffman Farm Quail stuffed with Savory Pork Sausage and Fig. We had a gaggle of them a few weeks ago, they give so much. The brined quail, the stuffing and that delightful fig. Be very gentle when cooking these dudes, they’re boneless and if they stick, you’re done for. Well okay, not really. But it’d be nice to keep the package together. When you go to their newsletter (not written by me), check out the list.
There’s a little O’ by the way, just because they send us this list each week, doesn’t mean that’s all they’ll have on Saturday. No sir, if you show up there could be a handfull of items not listed. It isn’t personal, just the way things go from time to time.
Go on if you dare …
Uncle Wiggly’s Good Time Cooking Contest – Version Weekday
Yay! A contest! It took me a bit to come up with something worth doing. And personally, I’m getting a little overwhelmed with all the fancy cookin’ & ingredients both in books and on the internet. Sure it’s a lot of fun, always something new to try. But this isn’t something that occupies most of my time in the kitchen or at the grill. I’m usually coming home from work and have about 1.5 hours to come up with something, get the kitchen clean and serve up food that is worth eating, good or at least good for you. To be honest, after 10 years of cooking every night for my family, I’m starting to come up a little dry on recipes. So, this contest is all about your favorite weekday meals. A meal you have 2 to 3 times a month, more or less. If not, something that you love dearly and would work well in a pinch. If your recipe requires going to 3 or more grocery stores, that’s not going to work. 2 I think we could handle, maybe 1?
I’m going to make this easy, nice eh? Your submission can be on your blog or you can submit it directly to Meathenge Labs. You can make it as long as you want or as many pictures as you want, it’s up to you. You will be judged on 3 things:
1. You’d want the judge to say, “Yeah, I’d make that. It looks & sounds really good.”
2. Overall Love Factor of your image & prose(show you cared with your presentation). Tell a little story?
3. Completeness and flow of your recipe. Does it make sense? If you can’t make sense of it, you can’t eat it. And if you can’t eat it, you can’t win. See?
The Meathenge Lab assistants will be pitching in to judge these fine entrys, thanks all!
The contest starts today, July 13th and ends on July 27th. That’s Wednesday to Wednesday, 2 weeks & 2 weekends.
The 3 top finalists will receive a copy of Diana Abu-Jaber’s book, The Language of Baklava. Diana weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals in turn illuminate the two cultures of Diana’s childhood – American and Jordanian – and the richness and difficulty of straddling both. Thank you so much to Pantheon Books in New York for supplying these hardback books. Yup, hardback, ain’t that cool?
I’m sure I’ve left a few things out, feel free to email me and we’ll get to them as we roll along over the next two sun filled weeks.
Good luck and let the contest begin !!!
Wild King Salmon hits Balinese Long Peppercorns
Nikon D70 paired with AF-D 60mm f2.8 micro. On tripod and 250 UV balanced flood. Post production edit; photoshop levels, up the white and bring over the black.
The fat from salmon is so cool. Remind you, this is coming from someone who has only been eating fish for 10 years or so and only recently Salmon. Yeah, I know I’m an idiot. But I just love Salmon Fat and had to mention it. The stuff is so sweet & warm, so clean. This lends possibilities, lots o’.
Fatted Calf Newsletter sportin’ Pork Crepinettes with Red Wine Soaked Figs & Hazelnuts
The above shot is from a nice calming walk I took today about noon or so. Needed to clear the head, don’t ya know. If had stood up and you could have seen through the haze, San Francisco would have been there.
Fatted Calf’s points of interest for this coming weekend are Lamb Brochettes and obviously the Pork Crepinettes with Red Wine Soaked Figs & Hazelnuts. The smart money is on the Petit Sec Aux Herbes. This is one of my newish favorites. It’s kinda like a Slim Jim meat stick, but bigger with better flavor and a goodly amount of herbies. I had one for breakfast a few weeks back and it kept me going until noon, love at first smounch. Please get some fresh air yourself on Saturday morning and go visit the Fatted Calf located in the Berkeley Farmer’s Market.
Now, if’n you’re able, go read their Newsletter (not written by me).