Fatted Calf turns another page and enters a fresh chapter in the Meat Tomb (as of today, still unfinished). Look above my pitiful words here and you’ll see Fatted Calf’s first Knockwurst. Both Mama and I enjoyed the thick, highly seasoned wiener. OoOoO, and how did I prepare it? The proper way, in boiling water for 5 minutes. Serve with fine German mustard and that, is that. Turns out Taylor is quite interested in making German meat products and this is our first taste. It’s also one of the first products where he used his new smoker. And since it is a new smoker, I had to try the bacon.
This bacon is a solid performer, nice thick slices and an even high quality smoke. The cure tended to be tad on the salty side, but just a bit. I think I’d like to taste a little more smoky smoke. I’m a huge fan of smoke flavors, just in case you hadn’t noticed. We had this package of bacon just as a snack before dinner, the chillins had piece after piece. And that’s saying something because Tiny E rarely likes anything more than buttered toast.
This week’s menu is quite a line-up and starts with Hoffman farm Quail stuffed with Basque Sausage. Grill, roast or smoke until internal temp is about 140 or so, pull and let rest. Be careful, they’re dainty! And order now cause there ain’t many. Hey, that almost rhymes. They’re dainty and they ain’t many, neat.
Second up is the fancy Berkshire Pork Brochettes with Thyme, Rosemary, Lavender and Fleur de Sel. Uh, I ain’t never had these, but I can tell you this, they rock. Just check out the ingredients, that’s how we know. These just simply must be grilled over a real wood fire. Any other way would be a crime against meat nature.
The crepinettes this week are the lamb ones with red wine and nicoise olives. Oh man, I just love those salty little olives in sausage meat. It’s such a nice bright surprise. These really should be grilled outside or use a high sided dutch oven rig to fry them in, they splatter like heck. Good though, real good. And the lamb isn’t all gamey either, it’s more than quite fresh and absolutely perfect for the crepinette way of life.
Well, I believe you should read their newsletter and see what you like on the menu. If you have any questions don’t hesitate to axe. I hope to see you this coming Saturday morning first thing at the Berkeley Farmer’s Market.
Biggles
Fatted Calf
Phone/Fax (510)653-4327
Are you prepared to picnic?
When fine weather beckons you from hearth and home to sunny meadows and quiet sandy shores, be sure to pack a lunch because there exists a cruel equation between idyllic landscapes and underwhelming cuisine.
The art of picnic preparedness does require a little forethought and practice but your efforts will be rewarded and your companions will lick their fingers in delight. Various schools of picnic thought abound, from the romantic that requires the full-blown basket complete with gingham linens and champagne flutes to the minimalist that opts for the brown bag and shudders at the thought of cumbersome cutlery. Some might argue that a simple sandwich, a few slices of salami or mortadella nestled in a baguette with a light stroke of mustard, is the model mobile meal. Others would guffaw at such simplistic rations as they pour themselves another glass of cava and tear into their sausage stuffed quail.
My own picnicking preferences search out a spot on the middle ground. A picnic should take no more time to prepare and pack than it will take to eat and should not be so burdensome that you regret hauling it to your perfect destination two miles uphill. Bring a knife but leave the fork and spoon at home. Consider beginning with a pâté, the gourmand’s powerbar, surrounded by pickled accoutrements. Brochettes, grilled ahead, are a handheld delight. Up the sandwich ante by tucking your lamb crepinettes into a crusty bun with peppery greens and aioli. Pop some cherries in your mouth and taste the sweetness of summer.
See you at the market for picnic provisions and other delicacies!
Saturday, June 3
Specials
Hoffman farm Quail stuffed with Basque Sausage (*in short supply, order early if possible)
Berkshire Pork Brochettes with Thyme, Rosemary, Lavender and Fleur de Sel (packed in fours)
Sausage
Lamb Crepinettes with Nicoise Olives & Red Wine
Basque Links
Calabrese
Merguez
Fennel Sausage
Toulouse
Mexican Style Chorizo
Breakfast Sausage
Pâtés, Confits & Terrines
Pâté Maison
Rabbit Pâté with Chives
Guinea Hen Terrine
Duck Liver Mousse
Duck Confit
Pork Rillettes
Duck Rillettes
Salumi
Fegatelli
Petit Sec Aux Herbes
Mortadella
Saucisson Sec
Lardo
Guanciale
Other Meaty Goods
Sugo di Carne
Bacon
Merguez please.
I love knockwurst. Of course I love all types of sausagey treats. I wish I could come to the Food Blogger picnic. I remember reading about it last year. But unfortunately I start back at school on August 22. Can you believe they start school that early? It’s cruel. So I probably couldn’t make a quick trip to SF at that time of the year; I’d probably be too grief stricken at the idea of having to be back at work.
Hey Kalyn,
I understand and the beginning of the school year is no time to be leaving town. However, if you change yer mind, we’re here.
I’m off to visit Fatted Calf this morning, I wonder what treats they’ll have today?
Biggles
Doc,
You’ll like this one: http://seriouslygood.kdweeks.com/2006/06/baconparmesan-pork-burger.html
Ah, so you stayed home this weekend and bought something from the fatted calf.
Y-A-W-N!!!
Seriously though, you were missed at the ol’ cook-off. It wasn’t the best one ever but it would have benefited at least from more diversity. Chilebrown and us rocked out, but the competition didn’t have much of a chance.
Hey Jones,
I did okay, spent 2 days at the smoker and even smoked smoked bacon.
That’s so cool. Let me guess, the contestants did pineapple upside down cake, chili and a few others?
Best Day Ever.
Biggles
Pineapple upside down cake – sucked – first place
Buffalo stew (sucked) with biscuits (double sucked) – second place
Conbread with canned corn and canned orgega chilis – sucked – second place
Chilebrown’s chile – good – 1st place ( i think? ) He didn’t make it spicy like he wanted to cause it was for general consumption. I liked it.
Hey Dr.,
I thought you and E took first place and CB got a few second places.
You didn’t cook P upside down cake, did you? I’m cornfused. That doesn’t sound like your menu.
Biggles
Could you suggest a sauce suitable for pickled sausages? I need something without onions please. This is very pressing, as I cannot eat said sausages until I find out.
In a pickle.
Hey Pickled,
Sauce? For pickled sausages? Eeek. I got no fricken idea. Sorry, eh. If you run across something, let us know!
Biggles