All ya’lls should just ponder this picture for a moment. Cause brother (or sister), it isn’t going go get much better than this (it’s a ham, eh).
A few weeks ago, The Fatted Calf’s email newsletter rolled in. Somewhere buried in the prose was a mention of two hams available for purchase after the following weekend. My knee-jerk response was to email to see if one was still available, it was. I was set. I remember standing there over my computer thinking what the HELL am I going to do with a 9 lb. ham in the middle of May for crissakes !?!? No birthdays, no holidays … nada. Oh well, make the best of the situation, I say.
The week came and went, it was Saturday morning and time to leave for the farmer’s market in Berkeley. My little 4 year old boy was along for this trip, which guaranteed me no time to hang out. It was going to be a quick trip, grab the meat, look in on Jan at The Blue Bottle Coffee stall and off we went. Really quite uneventful.
Category Archives: Oven Roasted Meat
Beautiful Roasted Chicken Meat
click the meat to really see
I’ve been sitting here in front of my keyboard attempting to find words to describe this chicken breast. I wasn’t going to post it, mostly because there didn’t seem to be anything here that I haven’t done before and/or often. But it is so pretty. Look at it. The colors, the texture, the contrast of the skin and bacon curling up. All you have to do is just ‘think’ bacon and you can taste it from here.
Agnello Ripieno
This right here is a result of a Meat Alert, just in case you were wondering. As you’re all aware of, last Tuesday MeatHenge Labs received an email from Fatted Calf announcing we had about 24 hours to put in our order for Agnello Ripieno. It’s a lamb roast filled with Nicoise olives, orange zest and fresh pork sausage, yum. The tough part was waiting until Easter Sunday to roast it.
Layers of Flavor Turkey Portion
Turkey, as it turns out is meat too. I’m sure there are a lot of people out there who buy ground turkey for low-fat dishes, but I just ain’t hip to the flavor (or lack of). So when I see my butcher has carved one up so I can buy an actual piece and not have to take home a 25lb bird, I don’t hesitate. I really like the flavor of turkey and I find it a shame that we usually only have it a few times a year. Welp, the end of March sounded like a good time.
This one had several layers of flavor …
Pork Loin Roast for the Weekday
What’s good for a pre-spring happy luscious meal? That’s right, a pork loin roast! Normally I wouldn’t have mentioned it (yeah right), but I hear so little about this cut. Heck, I don’t even see it in the grocery store that often, if at all. Rick the butcher always has one on hand, which is why we love our butchers, don’t we? Yessir.
A Roast Chicken Breast Portion Story
It’s been quite a few years since I bought a chicken piece. Back in the early 1980s I bought chicken pieces because I found the texture of raw chicken … icky. With those nifty little packages all nice and clean, I was able to just dump them into a bowl for marinading purposes or directly onto the grill. There used to be a package called the “combo pack” which gave you a few more pieces than a whole chicken, I felt like I was getting over on the industry and usually walked out tall and proud. “Check me out, I have one package with more than a whole chicken!” Sounds awfully silly, today. But then, I was The Man.
Pollo Adobado Con Papas
Well, I don’t know what the weather is like where everyone else is, but here brother … it’s rainy. Another damn weekend on the inside looking out. My kitchen is still half painted, my awning that covered my grilling area blew away and my hardwood floors need attention. Can I work on any of those projects? No. You know why? That’s right, it’s raining. Time for a little cheffing.
Roasted Teriyaki Tri-Tip & Onions
I know I’m pretty easily excited when it comes to meat and/or food. But I have to say this was one of the best, easy meals I’ve cooked in a long long time. It was very rich and flavorful, exactly what a hearty meal is supposed to be. Plus it’s low in carbs …
Thanksgiving 2003
Hey, go git your flu shot if you haven’t already. It is such a collosal waste of time to be severly sick like that. I went down November 28th and didn’t get back to work until Dec. 8th. That includes a week of pneumonia too, so go get your flu shot today!
There is some back tracking to do here. Since I was out so long, you never got to see our Thanksgiving Day meal. It was a real traditional one; I didn’t smoke or deep fry the turkey. Mostly because I wanted gravy, must have gravy. If you have no gravy, you have no meal.
And this meal was no exception. We had gravy! My sister made sausage & mushroom stuffing with a wonderfully tangy tray of macaroni and cheese. It got a little crispy, which turned out fine because we all like the crispy bits. The mashed taters were done fresh right there with two sticks of butter with milk and tater water. Simple. The gravy was made with the drippins, chicken broff and Viking Smoked Salt.
I believe the only thing I did different was cook the turkey upside down. It was flipped over just to brown for about 30 minutes or so. The breast meat was drippy juicy and the skin was crispy tasty. Then we ate it.
Viking Roast Chicken
Out came the cast iron skillet with trivet, then and only then I rubbed the chicken with extra virgin olive oil. Rubbing it with Viking Salt was a trill ride man !!! I got that awesome smell all over my hands! OH MAN IT WAS GREAT !! For hours I sat in the living room smelling my fingers. I didn’t mention anything to my wife because she’s already pretty well creeped out by me taking pictures of food. I figured she didn’t need to find me in the living room playing stink finger with myself. But I digress …
Cook the chicken upside down for an hour, then rotate around so the breast can get her browning. Pull and set aside. Heat up the skillet with some fresh finely diced shallots. Put in a tablespoon of flour/cornstarch (remember corn starch has twice the thickening power of flour) and make a nice paste. Add some liquid and make yer gravy. DON’T ADD ANY SALT, or wait until you taste the gravy first. Remember you rubbed the entire damn chicken with salt. Grind pepper. Steam some vegie you like and make a starch. Any kind of starch will do, you just want something to hold the gravy. Know what I mean? yes.
Pot Roasted Pork & Apples
This entry thoughtfully given to us by Grampa!
Pot-roasted Pork and Apples
Recipe By :
Serving Size : 4
Categories : pork
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons olive oil
2 3/4 pound pork tenderloins
1 pound medium shallots — peeled
1 parsnip (1/2 pond) — halved lenghtwise and sliced
1/2″ thick
2 cloves garlic — coarsely chopped
4 baking apples (2 pounds) — peeled and quartered
2 cups apple cider (juice)
3 large thyme sprigs
salt and pepper
Heat one tablespoon of the olive oil in a cast-iron casserole. Add the pork and brown; transfer to a platter.
Heat another tablespoon of the olive oil in the casserole. Add the shallots and the parsnip and cook untill lightly browned, about 8 minutes, add to the platter. Heat the remaining 1 tablespoon of olive oil in the pot. Add the garlic and cook for 1 minute. Add the apples and cook until lightly browned, about 5 minutes.
Add the cider and thyme to the pot and simmer, stirring to scrape all the brown bits from the bottom. Add the pork and vegetables and season with salt and pepper. Cover and simmer until the meat is barely rosy within, aboui 25 minutes. Remove the pork. Simmer the apples and vegetables over moderately high heat until tender, about 5 minutes. Carve the pork and serve with the apples and vegetables.
Source:
“Food & Wine p. 84”
Copyright:
“11/2003”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 92 Calories; 10g Fat (97.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 Fat.
Slow Roasted Boston Butt Pork Roast
Saturday night pork party with spicy dry rub and oranges.
Boston Butt Pork roast with bone in.
Slow roasted at 300 degrees for six hours. Just what you need.
It was this yummy.
Real Pot Roast
Pot Roast. Pot Roast. Check your buds, they’re tingling aren’t they? You know damn well they are. There is some time in your past when you layed yourself into a gargantuan portion of Pot Roast and you can’t shake it. And you know? If you spend any time on the internet reading about home chef’s attempts at Pot Roast you’ll find that rarely can anyone make it, or make it well. At least make it well enough to want to eat it again.
SPREAD EAGLE CHICKEY
Well, ok. So it’s the same as “Flat Chickenny” or “Split Chickety” or whatever. The result is still oven roasted chickey goodness. Moist and tender, mouth waterin’, fork salute’n, fall apart in your fingers FOOD! I mean come on, what red-blooded AMERICAN wouldn’t want to dive head first into this spread. Can’t you just feel the drippin’s run down yer chin! DAMN that’s FINE EATIN’!!!
Upside Down Chicken Roast
Last night I believe I came up with a decent upside down roast chicken. Sure it always tastes great, the dark meat cooks faster, the breast meat is juicy, but this time it LOOKED decent.