Tag Archives: meat

Thursday Dinner: Roasted Chicken Thighs with Pureed Broccoli

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Chicken thighs are far superior to breast meat when you are roasting. I’ll let Albert Burneko from Deadspin explain:

You can get all the bone-in, skin-on chicken thighs in the industrialized world for, like, 10 bucks; the great thing about these is that they taste better than all other things; the worst thing about them is that roughly 97% of their matter takes the form of fat, which will convert to liquid grease the instant they are exposed to any heat warmer than the inside of your refrigerator.

So, all of the extra fat that gets exuded from the chicken thigh makes it a self-basting meat when roasting. It’s pretty cool when you think about it. Plus, you really have to work hard at screwing up a roasted chicken thigh. Drying out a chicken breast in the oven happens more often than not.

But, chicken thighs on their own? That’s boring. What we need is a complementary vegetable. Something hearty. Something that stands up on its own. Something like…broccoli.

Continue reading Thursday Dinner: Roasted Chicken Thighs with Pureed Broccoli

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Al Dente Express: Some More Local Love (Side Hill Farmers + Fins & Tails)

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NOTE: Al Dente Express is my answer for what to do when I want to talk about a place or places I visited, but it doesn’t warrant a full-on, exhaustive review. Here is a wrap of two Central New York retailers that I recently visited.

Friday night’s story from The Tampa Tribune was affirmation for everyone that bemoans Big Agriculture and our nation’s broken food supply:

The family of four, two of them elementary school-age children, had dinner on Monday night, a nice meal of bottom round steak. 

Then they began hallucinating, so bad they called 911, then rushed to the hospital themselves.

On Friday, Tampa police announced why: The meat had been laced with LSD.

The family bought the meat from the Wal-Mart at 1501 N. North Dale Mabry Highway, just north of Interstate 275, but police said they don’t yet have any idea when or where the meat became tainted with the hallucinogen.

So, there are three possibilities here: 1) The meat was tainted at the processing plant, which is not good. 2) The meat was tainted at the store, which is really not good. 3) Someone at home tainted the meat, which is really, really not good.

This is an isolated case, but assuming that we are not dealing with option three, it’s another case to be made for local purveyors. Pink slime, GMOs, and poorly-sourced fish are just some of the phrases that haunt those of us concerned about the purity of our food. It costs a little bit more to guarantee the quality, but in the end it pays off.

***

Tucked behind Manlius’ venerable Sno-Top ice cream stand is a small plaza with a Subway, a national drug store chain, a European chocolatier and a cooperative owned by a handful of Madison County farmers. In July 2013, Side Hill Farmers opened its doors as a storefront for a handful of farmers to move their product. My visit a couple of weekends ago found a busy, rustic-looking meat market with a wide open area in the rear of the store where meat is butchered on an open-air stage. Beef, pork, chicken and homemade sausages pack the display cooler, while an open dairy chest is packed with cheeses and milks. A freezer carries homemade sauces and stocks.

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Kevin McCann, the butcher-on-duty, gave me the nickel tour after convincing me to visit the store on Facebook. My introduction pulled him away from breaking down a dry-aged hunk of beef that had just emerged from the refrigerator. It was pretty glorious looking. Kevin said that the response to the store has been explosive, so much so that they are looking to expand to the open space next door, where they would have more room for produce and charcuterie. They already produce their own salami, filetto (cured pork tenderloin) and speck, but he was looking to get a space where he could expand the in-house production of cured meats.

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McCann and the other staff butchers break down the meats that come in from the farms from Onondaga County’s eastern neighbor, using everything that comes in the door. Steaks, chops, roasts and offal go into the cooler or the CSA bundles available. Bones are cooked down for homemade stock. And what little else that is left gets flipped into dog treats. The cooler was slowly emptying on this particular Saturday afternoon, steak-by-steak. Kevin mentioned that their major issue surrounds supply. Unlike a grocer, Side Hill doesn’t have a warehouse or wholesaler that it can get more product from at the drop of a hat. “One cow in, one cow out,” he said.

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All steaks and roasts are tenderized on the spot before being wrapped. Most of the staff has culinary training, so cooking tips and recipes are not lacking. The three Denver steaks (below) I procured were well-marbled and Kevin even trimmed some exposed fat from the edges for me. I pan-seared the steaks and finished them in the oven to medium/medium-rare, finding them to have a rich, almost creamy flavor. The steaks were not wet- or dry-aged. They were carved and left standing in a refrigerator case, so none of the tendons had the chance to break down. For a cheaper cut of meat from the flap, they were amazing.

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While I’m pretty loyal to Bostrom Farms for pork, I think I’ve found a winner for local beef. And, to my knowledge it’s the only place in the area to buy Stoltzfus Family Dairy chocolate milk. It’s creamline milk, which means that it hasn’t been homogenized. Homogenous milk has gone through processing to break up the fat into dissolvable pieces. Creamline is like the old school milk with the cap of cream at the top. It’s amazing on its own, though The Wife reports that it is enhanced with a heavy-handed dose of Bailey’s Irish Cream.

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Fins & Tails has been around for about 200 years now (okay, so 27 this summer). It’s the type of fish market that you would expect in a larger city or closer to the shore, not on Erie Boulevard East near Thompson Road.

It is just about the only place in town where you can count on sustainably fished products, served by people who know the fish they are selling. Wanting to make a fish stew over the weekend, I knew that I could probably find the shellfish I wanted and probably a mild filet of something to toss in. I was right. The cooler had a bucket of mussels that had arrived that morning, as well as Gulf shrimp, littleneck clams, salmon, cod, and bluefin. A second cooler had a host of homemade seafood salads and soups that one of the co-owners works in a kitchen area behind the counter for takeaway. I grabbed clams, mussels and cod, as well as their best kept secret: fish stock.

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Kitchen Basics makes a decent fish stock, but homemade is always better. F&T uses fish bones and shrimp shells to make their stock, extracting the marrow and collagen to construct a rich broth. Parking isn’t the easiest and I’ve always thought the plaza was kind of dodgy, but there is no better place in town to buy fish. Its reputation precedes itself so much so that for a while, F&T provided and managed the seafood counter at local grocery Green Hills Farms.

Yes, they are more expensive than your average supermarket but if you want quality, you pay for it. When F&T says it has red snapper or sole, you don’t have to worry about DNA testing when you get home. That’s worth paying for.

Side Hill Farms is located at 315 Fayette St. (Rt. 92) in Manlius, just behind Sno-Top. It opens Monday through Saturday at 10 a.m. Fins & Tails is located at 3012 Erie Blvd. East in Syracuse, near the Thompson Road exit from I-690 in the former Liquor Square plaza. It is open Tuesday through Saturday.

Christmas 2013: Bacon-Wrapped Sirloin Roast

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In past years, Christmas dinner has been a celebration of pork. I went with a pancetta-wrapped pork loin our first year hosting the holiday and a porchetta last year. This year, sticking with the theme of meat wrapped in meat, I thought we would go back to beef.

Originally, I was going to make this beef tenderloin recipe that I found at CHOW.com. (Side note: I heard from a few people saying that they made this for Christmas after seeing that I posted it to my Pinterest wall. Everyone gave it a thumbs up.) I tapped out on the tenderloin, as feeding 12 people on a $13 per pound cut of tenderloin was way out of budget. I thought about the lateral move to a rib roast, but it would have been for everyone else’s benefit. I don’t really like prime rib.

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So, we dropped a rung and went with the sirloin tip roast, which actually is not part of the sirloin. From Saveur:

This cut, also called the knuckle, comes from the part of the hindquarter of the steer closest to the tender sirloin, but it actually extends into the round, of which it is a part. Thus, sirloin tips are the tenderest of the round cuts; in fact, butchers often label them sirloin.

If you are from the Greater Syracuse area, you probably know of Nichols Supermarket in the village of Liverpool. The family-owned store has a full-service butcher in the back of the store, one of the things that helps it stand apart from the big markets like Wegmans and Tops. On the Saturday before Christmas, with a crowd around the butcher’s window, I was able to get a 4 lb. roast custom cut in about 10 minutes. While the roast was being prepped, I was able to sneak over to the deli to get a pound of uncured slab bacon sliced.

Ohhhhhhh, bacon. Continue reading Christmas 2013: Bacon-Wrapped Sirloin Roast

Wednesday Dinner: Pork Chops with Apples and Onions

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For two weeks I’ve been trying to make this for dinner. Two weeks. The first time it got shelved…I’m not sure what the reason was. It was two weeks ago, you know? Last week, it was on tap on the day I got into the car accident (side note: the insurance company totaled it), so it got shelved for takeout.

Continue reading Wednesday Dinner: Pork Chops with Apples and Onions

Wednesday Dinner: Beef & Pork Cheeseburgers

IMG_4566There are plenty of things that I do in the quest for quality ingredients that others, including The Wife, do not understand. I will go to three or four grocery stores on one trip out because the produce is better here and the meat is better there. I will drive to seedy parts of town to buy authentic ingredients. I will not, however, ground my own meat.

It seemed unnecessary until the whole pink slime controversy hit. Even then, the organic and Food You Feel Good About labeled meat was slime free so that was an option.

It seems like a lot of effort for a hamburger, you know?

Continue reading Wednesday Dinner: Beef & Pork Cheeseburgers

Saturday Dinner: Coffee-Crusted Pork Tenderloin

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Coffee and beef make for a very good combination, but I had never tried it with pork. If you’re going to make a rub or crust from coffee, you need to keep two things in mind:

  1. Grind it fine. The coffee should be there, but you should not feel like you are eating from a can of Folgers. It should have the consistency of dust, like any other spice rub.
  2. Try a light or medium roast. Dark roasts offer a richer flavor, but after hitting the grill grates, the end result may tasted burnt.

I blended one of Starbucks‘ Blonde Roast coffees with Symeon’s spice (a Greek spice that I’ve used here before), but any spice rub will pair up right in an even ratio.

Continue reading Saturday Dinner: Coffee-Crusted Pork Tenderloin

Killing Them Softly: Chicken Liver Snacks

cookbooks

EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Chicken Liver Snacks
AUTHOR: Dorothy Fedrizzi
COOKBOOK: Cecilian Style, the St. Cecelia’s Roman Catholic Church Cookbook
APPROXIMATE YEAR: 1975

WHY DID I CHOOSE THIS? When you say “snack,” don’t chicken livers come to mind? I immediately thought of liver snaps and the movie Best In Show. If I remember correctly (from The Father-In-Law commandeering the remote and forcing us to watch dog shows on holidays), they use these as rewards for dogs when they run around the ring.

By the way, I like the 1 1/2 lbs. of meat per stick of butter ratio here.

Chicken Liver Snacks

  • 1 1/2 lbs. chicken livers
  • 1 stick of butter
  • 2-3 lemons
  • oregano
  • salt and pepper

Sauté bite-sized pieces of chicken liver in butter until browned and firm. Do not overcook — sprikle with salt and pepper, oregano and fresh lemon juice; stir into warm chafing dish. Serve with toast points or party rye crisps.

Killing Them Softly: Meat Cabbage Casserole

cookbooks

EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Meat Cabbage Casserole
AUTHOR: Phyllis Orsino
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook
APPROXIMATE YEAR: 1973

WHY DID I CHOOSE THIS? This embodies everything I could hope for from a church cookbook. I think about my the men of my own family. These were men that often did not care what dinner tasted like. They worked 8, 10, 12 hours each day, came home and expected dinner on the table at 5, 5:30 or 6 p.m.

The only thing they loved to do more than come home from dinner and tell everyone about their hard day of work was to sit in their chair after dinner and expel every cubic inch of gas in their bodies while reading the evening paper. They would burp so much, the paper would sway in the breeze. The farting would drown out Brokaw or Rather in the background.

They were men. They were also miserable. Their wives were slowly poisoning them with sticks of butter, gallons of oil, and cups of shortening. What wasn’t killing him was mangling their tastebuds. Of course, telling his wife that they wanted something else for dinner would require him to actually speak to her. So, better to look miserable and choke down meat and cabbage casserole.

Meat Cabbage Casserole

  • 1 large solid head of cabbage (about 2 lbs.)
  • 3 tbsp. margarine
  • 2 tbsp. soy sauce
  • 1/2 tsp. sugar
  • 1 tsp. salt (half goes in cabbage)
  • 1 lb. each beef, pork and veal, ground
  • 1 tbsp. flour
  • 1 egg
  • dash of black pepper
  • 1 tsp. instant onion soup mix
  • 1 cup milk

Shred cabbage (there will be about 3 quarts). Melt margarine in large skillet or Dutch oven, and add cabbage, cook, stirring until wilted. Add soy sauce, sugar and 1/2 tsp. salt. In a bowl, mix remaining salt and meat, and next 4 ingredients. Gradually stir in milk, and alternate layers of cabbage and meat mixture in shallow 2 quart baking dish, beginning and ending with cabbage. Dot with margarine and bake uncovered, in a 350-degree oven, about one hour. Makes six servings.