Well, all my hard work over this last weekend paid off. Not only did I get to eat the food, but I won some cool prizes. Let’s cut to the chase and visit The Pragmatic Chef’s Contest Winners Page and write-up.
Biggles
Author Archives: Biggles
Splodid Bread & 4th of July Meaty Treats
Hey, the crust on the bread had a bubble the size of Chicago in there. Anyone know what that’s all about?
Had a nice weekend filled with crazy pork roasts, marinated tri-tips and sausage stuffed quail. The weather was quite breezy, but at least the sun decided to come out before noon. Heh.
Check out these hickory smoked quail that I picked up from Fatted Calf on Saturday morning. I hadn’t decided what to get until I walked up. I think I did pretty well, eh.
And look inside the quail!!
That thar is a fig, yum. Figs & Pigs (Hi Kate!).
I entered my pork roast over at The Pragmatic Chef. Today was the last day to get your entries in, I barely made it. I don’t think it’s up yet, we’ll see. I’ll let ya’ll know. I’m pretty excited about it.
As you can probably guess, the 3 day weekend really had no goals or plans. I knew Paul was coming over Sunday for a meal, but that was about it. Everything was just a toss together situation, now I need some salad and fiber.
Biggles
Sicilian al’arancia, Duck Pate with Brandied Prunes and Wild Mushroom Crepinettes! – Fatted Calf Newsletter
Remember to leave your exhaust vents open when grilling or smoking. Closing them could cause creosote to condense on your meat & veggies and make it nasty bitter.
What a week it’s been, seems like a month has past so much has happened in the last 7 days. Thankfully it’s coming to a happy ending, a 3 day weekend and my favorite salami, the Sicilian al’arancia. A wonderful Sicilian style salami with a tad of orange zest, rounds out perfectly over the tongue. The special this week lists as a Probably Quail stuffed with figs. MmmmMmmM Probably Quail, my favorite! I love these little guys, brined to sweety juice and boneless. They’re perfect in the smoker or grilled indirectly, should take about 50 minutes. 1 per person is the way and a nice different way to share on a July 4th’s celebration. Buy heavy on the Wild Mushroom Crepinettes, these are one of Fatted Calf’s best versions and go quickly once presented. A good way to grill them is to sear over high heat for a few minutes per side, then cook indirectly. Remember, don’t cook too long, they tender.
There are many good things listed this week, make sure you stop by and get yourself some. Now go read their newsletter …
Beautiful Meat Photograph – High Roast Salted
Here is a typical “look what I ate for dinner and you didn’t” photograph. I’d say I was sorry, but I’m not. As simple as a roast chicken is, I’m never bored by the presentation and taste.
Wash, dry thoroughly, kosher salt the sucker and do an hour at 450 degrees.
When sliced? Juices pour and flavor smacks yer cheeks.
Nikon D70 with 50mm f1.4, used a reflected light off the breast from natural incoming daylight. I hate daylight, but it does come in handy from time to time.
Carnivorism Made Easy – Wednesday Evening Grilling Love
Correct grilling placement, gentle meat out of direct evil heat.
There’s a reason I can set up a nice grilling session on weekday nights, even though I’m putting in 37.5 hours a week at my place of job. Five and a half years ago we decided to buy a little teeny tiny house in the same city that I commute to. This gives me a 6 minute commute, even in dead tight traffic I can get there in 10 minutes. That’s planning right there, just in case you were wondering.
Tonight was the last night I had to grill the Crepinettes & Sweet Italians from last night’s post, it was time.
What you’re viewing there is a mesquite fire squizzled with spatz of hickory chips. Every 7 minutes I tossed on a Rosemary branch that was semi-dried from the garden. Oddly enough Rosemary is pretty much a Weed here in the SF Bay Area, you can’t walk down any block and not find it spouting from some box or yard.
The gifted meat is a Lamb Crepinette with Red Wine and Nicoise Olives and yes, Sweet Italians. Notice they’re done and not engulfed in flames. Why? Because they’re sitting to the side of the direct FIRE. Do you see any problems? No, you don’t.
They’re gone now, we et them.
Hugs.
East Bay Express’ Carnivorism Made Easy – Fatted Calf takes a beating
Earlier this month, June 8th, Jonathan Kauffman of the East Bay Express wrote an article about his travels around the San Francisco Bay Area in search of good meats to put on the grill. He hit some of the best around, Kinders, Bobby Lee’s Country Smokehouse, Giovanni’s in Pinole, you get the idea. He was also smart enough to stop by and pick up some goodies from the Fatted Calf. Unfortunately, he wasn’t pleased to say the least.
Biggles Slings thy Fatted Calf Love
Oh man, it was only 3 or so weeks ago I heard that Fatted Calf was needing some help at the stall in Berkeley. I let them know I was available for whatever on June 25th. Well, okay, I was only available up until noon. Even so, I could throw concrete blocks for hours without breaking a sweat, I was ready!
Meathenge Remembers – Garden ‘Maters
Nikon F2a, 55mm f2.8 Micro lens with dumb old Kodak 200 asa print film. Sanned with flatbed from print, originally at 300 dpi.
Many moons ago I found myself taking pictures of food (meat). This started with film probably back in the early 1970’s. Clearly things progressed, changed and happiness grew. In 1997 we found ourself in a really cool rented house with 2400 sq. ft. on a 1/4 acre for 850 dollars a month. Boy, talk about a playground …
Bacon – A & B Meat Market in Bend Oregon
Alright class, settle down. I’m happy to see everyone made it because we have a special guest today. Let’s see if we can spot this mysterious person by asking a few questions. Question #1, who here really loves bacon? Show hands please, excellent. Question #2, who here doesn’t mind driving all over the darned place to buy special food treats? Show hands again, exellent. Yes Sam, I see ya. Question #3, who here would drive from the San Francisco Bay Area to Bend Oregon to buy bacon? Yup, that’s right. Stand up Chilebrown.
Lamb Crepinettes with Nicoise Olives and Red Wine – Fatted Calf Newsletter
Okay, first things first. Taylor & Toponia are taking off for a few days. After some rolling around it looks as though Jan will be holding down the fort for the most part. However, you’ll find yours truly there setting up and sticking it out for a few hours. That’s right, the good Dr. Biggles will be slinging meat up until about Noon on Saturday! So, if you’re in the neighborhood, please stop by and say hi.
Second things second and man it’s a home run. This week are Lamb Crepinettes with Nicoise Olives and Red Wine. Actually, you may not get any cause I’m going to buy them all when I get there at 8am to load the truck. If for nothing else, these rounds of lamb are worth getting out of bed for. Next up is the special, as if the Crepinettes don’t qualify, the Petit Jambon. I nice little hammy ham that’s been brined and is ready for the grill or smoker. Oh look! Guinea Hen Terrine, oooo you should get one of these too. Sweet & happy little Guinea Hens make some wonderful pates, I miss them so. Ya know, I’m seeing a lot of wonderful greens in the stores these days, and they’ve got Pancetta listed. If’n you’re in the NEED.
All looks well on their menu for this coming Saturday. Come on out to the Berkeley Farmer’s Market and find yourself some meaty adventures.
Now for their Newsletter …
Dishwashing & Saving the Environment – Do they stack up?
Many of us want to make the right choices for ourselves and the environment. We do what we can and when we can. As with many of you, I have to hit more than a few grocery stores to get what I need. A month ago I was able to cut my trek by one stop if I bought some Green dishwashing soaps. These included both regular soaps and one for the automatic rig. Sure they were probably 3x the cost, but I’m willing to see what the scoop is. Let’s bring those babies home and put them through the test.
Taqueria Del Palmar – El Cerrito, CA
CORRECTION 6/27/2005: Palmar has been open for 2 years, not 1 month as stated in my review, please take note.
UPDATES available, see end of post. 6/29/2005
Tuesday afternoon I was driving to get something to eat after going home to water my new ‘mater plants (thanks Chilebrown!). I’d pulled close to Potrero Avenue and was going to visit Rick’s Quality Meats and get a dumb sammich. The closer I got the madder I got and decided I just couldn’t eat another sandwich. This is when I made my turn, away. And I’m glad I did because yesterday’s lunch was just as good as today’s. Read on if you care …
Dear Emeril: You stink
Many years ago I watched you arrive on the scene at Food TV, probably around 1997 I think it was. The idea of having a tv channel devoted to food & cooking sounded absolutely wonderful. Both my wife and I enjoyed your 5 O’clock slot. We grew weary and went on to other things. Over the years some love you and some have ridden you pretty hard, the name of Bourdain comes to mind. I decided not to jump in because there was enough of your name flitting about. Yeah well, that was then and this is now. I had the serious displeasure of tasting your salad “dressing” tonight. My first reaction was a screwed up face that sprung my tongue. “Gee, no sugar in there.” I remarked. I turn the bottle over, I wish I had done that in the store and find High Fructose Corn Syrup right up near the top! I can tell you this, you sure as hell don’t serve THIS to your family, do you? No sir. That Wishbone Italian is better than yours and that brother man, is pathetic. There is no excuse for putting your name and likeness on that bottle of crap. You sir, are a dirty rat bastard.
Biggles
ps – Yes, I know better than to buy bottled dressings. But I’m a dumb boy and saw something shiny when I was in a hurry.
An Onion Volcano – Smoked & Sliced
Here is something that worked out pretty well on the Father’s Day Smoke Fest. The stuffed pork loin was the highlight, but only by just a bit. The beef brisket was running a close second. All were tender, quite juicy and the smoke ring was wide & deep. I have to say though, the onion was fun because I’d never had one this big.
Happy Father’s Day to Everyone !!!
Instead of waiting until next week to share my meat, I thought I’d step in right now and give you the short low down. I have more pictures, more meat and more love to share.
I got the fire started a little late this morning, 8:30am. The brisket had been marinating all night and went in first. A few hours later went in this Porchetta Pork Loin Roast from Fatted Calf. If you look, you can see where they sliced it open, stuffed it with herbs & spices and sewed the sucker right back up. I’m also doing a few whole chickens, one has a Jerk type seasoning and the other said it was a Singapore situation (had curry powder!). All these babies were installed in to a 200 degree smoker powered by mesquite/hickory and rosemary branches when I’m feeling dangerous.
I haven’t done a brisket in years, it’ll be interesting to see how this turns out.
Biggles