Keep Fit – Eat Meat Every Day

This past weekend I ventured over the Williamsburg bridge for brunch at Marlow & Sons. My friend and I shared a couple dishes that included an amazing boudin sausage—possibly my favorite part of the meal (and yes, I did have bacon). Afterwards we stopped into Marlow & Daughters to check out the butcher shop where this wonderful sausage came from. Scott Bridi, manager and charcutier (and dining partner), was kind enough to give us a tour. See all photos here.
The place was packed and meat case close to empty. Scott was busy cranking out lamb sausages. Eventually there was a lull & the meat case was replenished before the shot above was taken. I was then introduced to the various charcuterie available—smoked meats, fresh sausages, patés, terrines. There is a lot of thought and care in the preparation of these items. Wine and fresh herbs are often used “to create the balance of a well composed dish,” according to Bridi. We of course had to see for ourselves… we sampled duck rillettes, pork rillettes, a Sunset Park taco-inspired pig head terrine, and sweet sopressata. Like the boudin at brunch, I could certainly eat any of these as a meal by itself. Another wonderful thing about the prepared foods is that it gives the shop an opportunity to make use of the whole animal.
Marlow & Daughters does whole animal butchering and they source their animals very locally. Their beef is from 3 farms in upstate NY. Pork comes from EcoFriendly Foods in VA as well as farms upstate including Flying Pigs. The lamb is from Elysian Fields Farm in PA. Duck and rabbit are from a farm in New Paltz. Meat isn’t all that they get locally. Fresh veggies come from Guy Jones’ upstate farm and their beans come from Cayuga Pure Organics in Ithaca. A number of groceries are sourced even closer to home: popsicles from Brooklyn Flea regulars People’s Pops, Williamsburg’s own Mast Brothers Chocolate, and Marlow & Sons’ house-made ice cream, granola, marmalade and hazelnut butter (to name a few).
This is truly your local neighborhood butcher shop… and if it’s not exactly local to you, it’s worth it to go out of your way. These guys aren’t just chopping up meat. They can tell you what cut to use and the best way to prepare it. There is a flexibility and a trust between the staff of M&D and their customers. Talk to Scott, TJ or Andrew who can offer suggestions on easy, delicious dishes based on what’s available. Coming from the kitchens of Gramercy Tavern, craft, and Momofuku—these guys know how to fucking cook. So take advantage of that knowledge when planning your next meal. And don’t forget:
P.S.M&D will soon be selling barbecue packages… Get your grills ready! (Talking to you, Rosa.) If you can’t grill, their eponymous pork sausage will be available at Summer Stage this year.

Originally posted 2010-04-27 11:22:00. Republished by Blog Post Promoter

Review: Bierkraft

Lunch at Bierkraft on 5th between Berkley & Union in Park Slope.Serrano sandwich:

Peanut butter gelato & brownie sandwich:

Originally posted 2010-05-02 21:42:00. Republished by Blog Post Promoter

Hipsters on Horseback

A recipe sent in by our West Coast correspondent, Kajsa:
You’ve had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon – the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon
1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 – 9 minutes, until bacon is crispy.
Makes about 24
Can I rate my own dish? 4 strips!!!

Originally posted 2010-05-19 16:56:00. Republished by Blog Post Promoter

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Originally posted 2010-06-01 07:57:00. Republished by Blog Post Promoter