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

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.

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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

I miss asparagus. So bright, snappy and fresh.
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.

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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 …

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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).

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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

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 …

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Pretty Melons
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 …

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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.

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Biggles took the day off, I’d had enough. It’s been two years since I’ve taken a little vacation and now seemed a good time as any. I started the day by heading off to Marin with Paul and Tiny E for some Farmer’s Market Action. I have to say, Paul was right. Thursday rules there, the spread was far better than good. With markets in mind, Saturday’s at Berkeley will be sporting the: Arista Panzanese.We haven’t seen this wonderful roast in quite some time. What this means is you need to show up extra early, pre-10am to get yours secured. Or give them a call. I vouch for the roast personally, it’s amazing. When roasted in the oven the fat skin is crunchy! I used a fancy bread knife to make it go, very nice. The Pork Crepinettes with Duck Liver and Pistachios is something you’d want to consider as well. I can’t pass up even ONE Crepinette, they are the world’s gift to meat. Please take the time to check out their newsletter and get what you love …

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Here is a preview of Uncle Wiggly’s Goodtime Sausage, a custom sausage from Taylor at Fatted Calf. I had a meat epiphany the other week and knew what I needed. It’s got 30% fat in there, now that’s love.
And speaking of love, Fatted Calf is doing up some Wild Mushroom Crepinettes this week. I like these cause the mushrooms are left in a fairly decent size, not all minced up and gone. Pick up at least two of those. OH, i’ll be doing something else on Saturday and won’t be attending this week’s Berkeley Farmer Market. Would you go and take my place, please? [pause & reflect] Oh look! They’ve got some Savory Pork Sausage with Greens listed too! Oh, man. Those are delightful, the greens give it such a nice sweet dimension. It’s like eating your vegies and meat all at once! A balanced meal in a casing, how smart is that? Very. Hey, since many of us are going to outdoor parties this weekend, pick up a Guinea Hen Terrine and … HEY, what’s this? Down under the Salumi header, it says, “Petit Sec aux herbs”. Well, Petit is French for small and Sec is French for dry or dryness. So, it’s gotta be some dried, cured meaty treat with herbs in it! I want that NOW. I’ll have to find a way to get me somes. Take care and hope you get out to your local Farmer Market this coming weekend,
Biggles

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I wanted to stop by and send my love to ya’ll. By no means is Meathenge Labs in a slump, we’re doing very well. And I have to say, it’s a Big Well. Not only have I asked & received from Fatted Calf my very own customized sausage, but am taking regular days off during the week to hang out and grill and or smoke. I’ve spent more than 7 hours in the garden wreaking havoc with those damned sticky bushes and whatever else was in my way. We have a substantial yard here and it’s a bare slate. So just planting trees and goodies all pell mell won’t do, I have to consider each planting. I’m wanting to do good here, it takes Deep Thought. If that wasn’t enough, I finally (after 5.5 years) have a computer at home! No big deal for most, but it took me over 2 weeks of cleaning, tossing and scrubbing out 20′ x 20′ detached garage to get that going. Today? I’m doing more in the polishing department.
What do I need? I need a certified electrician and all around great person to come by and upgrade the power and help me build a kitchen out here. Anyone hip? I have sausage.
Hugs and love to everyone, Meathenge Cares.
Biggles

Ms. Tallulah flew in from New Zealand with her parents in tow to find the San Francisco Bay Area having some balmy weather. This spelled GRILL TIME for Biggles. Since I can’t eat meat or very little, any chance to grill a load gives me the chills. I felt bad though, I’m supposed to be taking pictures for Nick, sorry about that. It’s been a far busier week than expected. As you can see, we’re suffering. Hope ya’ll are enjoying the good weather as much as we are. Onward.
OH dear, I was doing fine when I received the Fatted Calf Newsletter. I sawr the stuffed quail and smiled. But it was when my eyes dropped to the Lamb Crepinettes with Nicoise Olives and Red Wine that I came to pieces. Lamb ?!?!??! Nicoise Olives !?! Do you have any idea how good those olives are in sausage? Do you? It’s an amazing, completely unexpected bite. The texture moves right in and gives you a little salty thrill. Don’t miss out, if you only go for the Crepinettes you’re doing better than most. Fatted Calf is sportin’ plenty of great things week, please follow on and read their newsletter. It’s a goodin’.

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Some of Fatted Calf’s Finest! Except for the chicken (sorry Taylor).
It’s all I can do from going on a long unintelligible rant at this moment. Oops, too late. I’ll be as brief as I can, then on to MEAT.

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