How did it happen? I dunno. Maybe a month ago I received an email late in the afternoon from Amanda. She was wondering if I was hip to being interviewed for an article she was interested in doing for the Food section. She offered her phone number and I called her directly. I thought it was cool because she wanted to talk in person, not via email or a phone interview. We set a date for 10am at the Berkeley Farmer’s Market. Seemed fitting eh?
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Meathenge delivers a Beautiful Meat Photograph
Pork Crepinettes with Roasted Shallots, Parsley and Walnuts. Pan seared, rested and devoured. Click on piccie.
We had a Cub Scout den meeting and had to move fast for dinner. We had no idea it was going to be so special. The crepinette was so tender, so luscious with an interlude of juicy splendor. We could have done it 4 times, but 2 would have to do. I’m surprised I was able to knock this photograph out at all, let alone have it come out this good. There’s a synergy here between the meat and the photography. They are both this good.
The setup: D70 with 60mm f2.8 micro Nikkor set to f6.3 / 80th a sec. Camera & Metz 45 CL-4 mounted on tripod. 250 watt UV balanced incandescent flood over top. Main flash head pointed to white ceiling, secondary flash pointed to product. Touch of contrast & level work in Photoshop, not much. Good feelings had by all.
Xo Xo
Butterflied Pork Loin, Porchetta Style – Fatted Calf News
The dry spell is over! (It’s been a few weeks) Fatted Calf has pork roasts available. As the title states, they’re butterflied pork roasts with s&p, garlic, lemon, fennel and rosemary. I’m going to get at least 1 or 3. Looks as though the crepinettes this week are Guinea Hen Crepinettes with Braised Cippolini and Prunes. Those are an absolute delight, I can hardly wait. I see there’s something called Pate Maison, what’s that got in it?
Here’s what Taylor had to say, “… pretty similar to the campagne except a finer grind and it has a duck confit garnish (no liver in this one)”. Thanks for clearing up the situation Taylor & Kim. Even with my mistakes it’s going to be an outrageous Saturday. You miss this one and you’ll miss it all.
You going this Saturday? I am, see you there!
Pork Crepinettes with Roasted Shallots, Parsley and Walnuts – Fatted Calf News !
Most outrageous Tri-tip roast I’ve seen in years. It was huge, about 4 pounds and the other side is a nice plate of fat! Absolutely amazing buttery flavor after 3 hours of slow hickory smoking. I was perusing Rick’s Quality Meats in El Cerrito, attempting to buy some pork. My head literally snapped about when I sawr it in my periphery, *SNAP*. Just like that. “I want that!” Said Biggles in the form of a spoiled 4 year old. MmmMMM, spicy.
Let’s see, where was I? Oh yeah, Fatted Calf is sportin’ Pork Crepinettes with Roasted Shallots, Parsley and Walnuts this weekend! Makes me giggle. The special though are the Hoffman Farms Quail stuffed with Pork Sausage and Full Belly Chard. I ain’t never heered of Full Belly Chard, but then it ain’t meat and I’m not surprised.
I noticed they’ve got the Bordelaise sausage this week, I can’t stress enough how delightful it is. If you’re wanting something a bit different, try the Merguez. It’s a highly spicy lamb sausge in smaller casings. Perfect for a little grilling action, but be gentle. Taylor’s sausages are frightengingly fresh and cook quickly. Yum. If cooking ain’t yer trip, try some of Toponia’s Jambon persille. It’s a bright ham terrine thingy. Slice a slice on crusty bread for snack, makes you smile. You bet. Get out this coming Saturday and go have some fun, support your local producers.
Rainy ol’ Fatted Calf News
Warm glow of a chicken stew with hint of fancy mustard.
It looks as though I won’t be attending this coming Saturday’s farmers market. This blows cause they need our support this time of year. I know I know, the SF Bay Area doesn’t really have seasons (wink), but it does get cold & miserable when you gotta stand OUT IN IT ALL DAY !!! Go out and support our local growers & producers.
Take note, this week Taylor is sportin’ the Spalla Ripiene – Pork Shoulder Roast filled with Chard, Slivered Garlic and Walnuts. Wanna see? That is one badass roast baby. When I make my own pork roast, it doesn’t taste like this one. Go visit the market this week and show everyone you care too. It’s love.
Read their fine newsletter:
Fatted Calf News – Duck Crepinettes !
Pork Chop dusted with Wondra flour and shallow pan fried to a crispy & juicy finish. Been experimenting with the Wondra, so far excellent results.
Yay for Duck Crepinettes. I’m also intrigued by the quail stuffed pork, chard & white wine sausage. I ain’t never had no white wine sausage before! Be it veal? Pork? Pork & Veal? I dunno, yet.
Take note, I see pancetta listed there. You’ll need some of that. Surely. The weather is bitchen’ and it’s time to get out and go some place fun. Go!
Live the Fatted Calf dream.
Cerdo sofocado de Chile de las carnes asadas con las patatas
Or Smothered Roast Chile Pork with Potatoes, I think. It was darned tasty, this I know. Rich, tender and full of spicy goodness. The inspiration came from Rick Bayless’ Pollo Adobado Con Papas I did a while back. A flavorful real chile sauce that is used to marinade and/or baste a hunk of meat. Last time it was chicken, this time a pork shoulder roast with the bone in. I followed the recipe right the first time, this time I really didn’t follow much of anything.
Today’s meal was brought to you by the letter P and the number 3. Welcome to a Meathenge Chile Pork Production!
Fatted Calf News > Arista Panzanese – Self Basting Pork Loin Roast (stuffed)
Stop for a moment and ponder those images. What an amazing little meat roll of love. Juicy, tender and brilliant with flavors. Plus a surprise! The outter covering (the pork belly) gets CRUNCHY !!! When done and rested, laying a knife to it is nearly impossible. You gotta git yourself a serrated bread knife. HA! Too cool. And juicy. This is the special this week at Fatted Calf, Saturday morning in Berkeley.
If you read down their list, the Bordelaise is available again. Another chance to bathe in the glory.
An yanno? The Pate de Campagne sounds really good, especially after that stanky ass Marcel & Henri ‘stuff’ from last week. Egads, the stuff is still giving me the jeebies.
Oh goodness, look what I almost missed, the Sicilian al’ Arancia. I believe that’s the fancy Sicilian salami with a bit of bright orange flavors to it. Tender salami care in the hands of the gifted. Such a treat.
Read on …
Meat Platter Contest – View Entries !!
Beautiful Guinea Fowl Crepinettes with Prunes and Cippolini Onions. That’s caul fat holding it all together, melts & bastes.
YEAH !!! We got a few entries, so I decided to get a page up so everyone could see what the deal is. Ya’ll better get cookin’ and shootin’ cause the competition is stiff. Kitchen Monkey & Deb got the bar pretty high.
Go SEE !!!
Note: Please look to your left and you, hopefully, will notice links to the rules & entries. There at the top there.
Xo Xo
Fatted Calf News – Pork Crepinettes with Hedgehog and Black Trumpet Mushrooms
MmMMmmmmmMMmmm, bacon.
The weather around here has been pretty darned wet the last few days and it doesn’t look to clear up anytime soon. Our little house gets even smaller this time of year, smaallll. Last weekend I picked up some of Fatted Calf’s Mortadella, bordelaise sausage (new favorite) & some duck demi glace. Such a treat on these nasty nasty days. The wafty sizzles of bright happy sausages coming from the kitchen make the days quite a bit brighter. The creamy warmth of a piece of sausage lolling about in your mouth brings a wide grin each time. The spine tingling thrill of opening the carefully wrapped gifts and gazing upon the glistenny meat loves is just too much to bear. You must leave your hovel and sally forth and git yerself some. Even if it’s cold, even if it’s raining and especially if it’s snowing out. Who wants to be snowed in without fresh sausage? Not I. You go.
Go on, read their newsletter and see what’s coming up for this Saturday’s Farmer’s Market and next Tuesdays.
Fatted Calf News – Bacon & Bordelaise !!!
Last night’s roast chicky. Extra Virgin olive oil, tiny bit of curry over all with some rubbed sage and rosemary in the roasted vegetables underneath with rich red wine butter sauce.
Bacon bacon bacon bacon bacon bacon bacon bacon bacon, bacon bacon bacon. Bacon bacon bacon bacon bacon bacon. WITH BACON !!!
I also noticed the Bordelaise sausage listed, hooyah !! That’s a special treat. It don’t happen that often, grab it while you cans. A very delicate wonderfully rich sausage that sports about 10% more fat than you’ll find in most.
Between the bacon and bordelaise you have your weekend SET.
Bordelaise this week could be fingers, not coils.
I pulled this from my archives, check that sucker out! Ian is wily in the ways of sausage fu. Yum.
Check out what else is going on for Saturday:
Holidays over, Farmer’s Market back, Fatted Calf returns!
Artsy fartsy shot alert! Yup, it’s cold & wet outside and we’ve been inside too darned long. I’m ready to take photographs of someting other than family & food, even if it is a stick.
Equipment used: Nikon D70 on tripod sportin’ a AF D 60mm 2.8 micro lens wide open with a kiss of flash.
Ya know, after what Fatted Calf produced throughout the holidays I thought for sure we’d see Taylor at the stall on Sunday looking bruised and haggered from no sleep, with maybe two packages of sausage left. I’m really impressed at the list for this coming Saturday. Especially using some fancy Chanterelles for the pork crepinettes, neat eh? Something else to consider, you really should stop by and pickup a little jar of Duck Demi Glace or the Glace de Viande, two wonderful meat stocks. Adding a dollup of one will make your couscous dish quite special indeed, gravies improve beyond your expectations. Too nice to pass up. You go see, on Saturday.
Xo Xo
Ft. Worth Texas takes on the Biggles’ Pot Roast
Not too long ago I stumbled upon Karen’s food blog, Let’s Play Restaurant! She’s a bit fresh at this whole thing of blogging and I have to say, getting something up worth viewing on a month to month basis ain’t easy. What caught my eye initially was a split pea soup recipe that included lard. Yum, lard. Anyway, she and her husband have been forced in to a completely different diet. She admitted that over the years her pot roasts have alwasy really come out dry and basically inedible. I offered some help in that department, being simmered meat and all. Yeah well, she gave it a try and posted it up. The results aren’t in yet, but it sounds as though everything will be FINE. Go see Biggles’ Pot Roast.
Fatted Reminder – Not too late to get some meaty treats!
PROLOGUE: Okay, well it is now Thursday past 7pm Berkeley time. This is an official entry, it is NOW TOO LATE to get yer Fatted Calf. Sorry if you missed out. If you didn’t, then you rock.
Here ya go you last minute shopper, here’s your chance. The Fatted Calf will be attending two Berkeley Farmer’s markets today (that’s Tuesday) & Thursday. They gonna have truffled pork sausage and Guinea Hen Terrines and Boudin Blanc stuffed Quails and and and and, oh my. Looks as though the Mortadella is gone for a bit. Someone came in and bought the whole lot. Dang. I picked up a Jambon Persille in a cute little crock on Saturday. I haven’t tried it yet, maybe tonight. I’ll let you know how that went.
Xo Xo
Let the comments roll !
The saga continues. Let’s try knocking it down a rung. If you wish to post comments to Meathenge, please go to www.typekey.com and get a FREE account. It really don’t take long and will allow you to post without too much hassle.
Biggles