Category Archives: Meat

Mercato

Mercato

If you live in New York you’ve probably heard of Schaller and Webber. It’s an old-fashioned German butcher shop but really more than that. In addition to fresh cut meat they also have a variety of wursts and smoked meats, quite a few salads, and imported European groceries and beer.
It’s on the Upper East Side and we live on the Upper West Side, so it isn’t close. We still manage to shop there at least every 6 weeks. Since CORVID 19 we’ve been using a service called Mercato for some of our shopping. You order on their website and they arrange purchases at the best independently owned food stores in New York and delivery it to you within a day or so. So, here’s our most recent delivery that made a great dinner.Mercado

Mercado

MercadoMercado


Mercato’s website here


Schaller and Weber’s website here

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Sausage Cooked in Red Wine

Sausage Cooked in Red Wine

Here’s another simple but excellent recipe and it only has 2 ingredients. I got it from Giovanna Bellia LaMarca in her Sicilian cooking class at the Institute Culinary Education.
Sausage Cooked in Red Wine
Ingredients:
  • 1 lb. Italian sausage, hot or sweet
  • ¾ cup dry red wine (something good enough to drink)
Place the sausage in a single layer in a pan. Add enough water to reach ½ way up the sausage and cook, turning half way, until the water is almost evaporated.
Sausage Cooked in Red Wine
Add the wine and cook on medium-high heat, turning at least once, until the sausage is cooked on all sides. Serve the sausage with the pan drippings poured over them.Sausage Cooked in Red Wine

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Sausage and Bean Stew

Sausage and Bean Stew

This is another Melissa Clark recipe. She keeps coming up with good ones. Although the ingredients are mainly Italian, this reminds me of chili.

Sausage and Bean Stew

Ingredients:
  • Olive oil for frying
  • 1 lb. Italian sausage cut into ¾ inch slices
  • 1 tbsp tomato paste
  • ½ tsp ground cumin
  • 1 & 1/2  cups Italian trinity
  • 2 diced garlic cloves
  • 1 lb. cannelloni beans rinsed
  • 2 thyme sprigs
  • 1 large rosemary sprig
  • 1 bay leaf
  • 2 tbsps. balsamic vinegar plus more for serving
  • Salt and black pepper
Place the sausage in the freezer for 20 minutes. This makes it easier to slice and hold its shape. Brown the sausage in oil in a stock pot. Remove when done and leave the oil and fat in the pot.
Add the tomato paste and cumin to the pot and cook and stir for 2 minutes. Add the trinity and garlic. Cook on medium until the vegetables have softened.Sausage and Bean Stew
Stir in the beans, 8 cups of water, thyme, rosemary, and bay leaf. Bring it to a boil, lower heat and simmer until the beans are cooked – about 2 hours.
Sausage and Bean Stew
It’s easier to remove the herbs if you tie them together.
Sausage and Bean Stew
At this point remove about a cup of beans and puree them in a blender or food processor and return them to the pot to thicken the stew. Return the sausage to the pot and simmer for 5 minutes. Stir in the vinegar, taste and adjust seasoning.
Sausage and Bean Stew

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Pork Marbella

Pork Marbella

Marbella, typically made with chicken is very good with pork too. I’m using sliced tenderloin but you can also use chops. This recipe is adapted from Bon Appetit

Pork Marbella

Ingredients:
  1. 2 lb. pork tenderloin – ½ to ¾ in. slices
  2. Salt and pepper
  3. 1 cup dry white wine
  4. ½ cup prunes, pitted and cut in half
  5. ½ cup green olives, pitted
  6. ½ cup brown sugar
  7. ½ cup capers
  8. ¼ cup red wine vinegar
  9. 4 smashed garlic cloves
  10. ¼ cup olive oil plus more for frying
  11. 1 tbsp. butter
  12. ¼ cup chopped parsley
Season the pork slices with salt and black pepper. Let it rest for 15 minutes.
Preheat the oven to 325o.
Mix ingredients 3 through 10 in a bowl. Add the seasoned pork and let it marinate, refrigerated for 3 hours to overnight.Pork Marbella
Remove the pork from the marinade and blot dry with paper towels. Lightly brown in a large pan with olive oil.Pork Marbella
Remove the pan from the heat and pour in the marinade, including the olives and prunes. Place on the middle rack in the oven and roast for 20 minutes, turning the pork after 10 minutes. Finish with the pan under the broiler for 5 more minutes.
Place the pork, olives and prunes in a serving dish. Discard the garlic. With the pan on medium heat on top of the stove, whisk in the butter and parsley and stir for a few minutes while the butter melts and the sauce thickens. Pour the sauce over the pork, olives, and prunes and serve.Pork Marbella

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Sausage and Grapes

Sausage and Grapes

Sausage and Grapes

This recipe is adapted from Melissa Clark’s A Good Appetite in the New York Times. She suggests using any kind of sausage you like. I chose hot Italian sausage because it made a good contrast to the sweetness of the grapes.

Sausage and Grapes

Ingredients:
  • 1 large onion, thinly sliced
  • 4 tbsps. olive oil
  • Salt and black pepper to taste
  • 4 cups of stemmed red seedless grapes
  • ½ tsp. ground cumin
  • 1 lb. hot Italian sausage
  • ½ cup coarsely chopped parsley
  • 2 tbsps. chopped scallions or chives
  • 2 tsps. Sherry vinegar + more to taste
Heat oven to 450o.
In an oven proof pan, toss the onions with the salt, pepper and 2 tbsps. oil. Roast for 10 minutes or so, until the onions take on some color. Remove the pan for the oven and add the grapes, cumin, and the remaining oil. Spread in an even layer and add the sausage. Roast for 25 minutes, turning sausage and tossing onions/grapes halfway through.Sausage and Grapes
After 25 minutes, remove the sausage to a serving plate. Add the parsley and chives to the pan with the grapes and onions and mix. Use a slotted spoon to remove the grapes and onions to the serving plate. Add the vinegar and scrape up any brown bits. Put over the grapes and sausage and serve.Sausage and Grapes

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Pork and Pepper Meatballs

Pork and Pepper Meatballs

There are lots of ways to make meatballs. Here’s another one.

Pork and Pepper Meatballs

Pork and Pepper Meatballs
Pre-heat the oven to 450o. Mix the bread, egg, and pepper liquid until the bread has absorbed it and is moist. Pork and Pepper MeatballsAdd the minced peppers, salt, black pepper, parsley, and pork and mix thoroughly with your hands until all of the ingredients are incorporated.
Shape into golf ball size balls. You should get ten or twelve meatballs. Lay them in an oiled baking pan or dish and roast for 15 minutes. Serve them plain or with sauce.Pork and Pepper Meatballs
(a simple marina sauce)

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Neapolitan Meatballs

 

Neapolitan Meatballs – (Polpette Alla Napolitana)

This is an old-fashioned recipe. You can leave out the pinoles and currants but if you use them it makes these polpettes special.
Polpette Alla Napolitana
Ingredients:
  • 1/3 cup dried currants (soaked)
  • A small loaf of day-old Italian bread with the crust removed
  • Some milk to wet the bread
  • About 1 lb. of ground beef chuck
  • A handful of chopped parsley
  • 1 finely chopped garlic clove
  • Salt and black pepper
  • 1 beaten egg
  • 1 cup grated Parmigiana cheese
  • 1/3  cup pinoles (pine nuts)
  • Olive oil for frying
Soak the currants in a little warm water. Soak the bread in the milk. Squeeze out the excess milk, break it apart and put it in a bowl with the beef, parsley and garlic.

Polpette Alla Napolitana

Mix it well and add salt and pepper, the egg, cheese, the pinoles and drained currents.  Mix this thoroughly with your hands.

Polpette Alla Napolitana

Shape the mix into small balls (I use an ice cream scoop to get them the same size) and let them rest for 15 – 20 minutes and then fry in a good amount of olive oil over medium heat in a heavy pan.

Polpette Alla Napolitana

Keep rolling them to brown on all sides. Drain and serve with tomato sauce. They’re very good plain too.

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Polpette alla Calabrese

Polpette alla Calabrese

My grandmother Nicolina was from Salerno but her husband was Calabrese so this is how she made meatballs.

Polpette alla Calabrese

Ingredients:
  • 1 lb. mix of ground pork, veal and beef chuck
  • 1 clove of garlic finely minced
  • 1 egg
  • 2/3 cup of plain breadcrumbs
  • 1/3 cup of grated Parmigiana cheese
  • 2 tbs. of olive oil
  • Salt and black pepper
  • A handful of chopped Italian parsley
  • 5 tbsp. tomato sauce

Polpette alla Calabrese

Mix all the ingredients thoroughly. It’s easier to mix the 3 meats first and then add the other ingredients. You can really only do it with your hands. Shape the mix into small balls (I use an ice cream scoop to get them the same size) and let them rest for 15 – 20 minutes.  Polpette alla CalabreseFry them in a good amount of olive oil over medium heat in a heavy pan. Keep rolling them to brown on all sides. Drain and serve with tomato sauce. They’re very good plain too.Polpette alla Calabrese

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Ground Venison Skewers

Ground Venison Skewers

Ground Venison Skewers

Ingredients:
  • 1 lb. ground venison
  • 1 egg
  • 1 tbsp. finely chopped garlic
  • ¼ cup dried currants (soaked in warm water 15 minutes)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • Olive oil for grill pan and basting
  • Salt and black and red pepper to taste
If you’re using wooden skewers, soak them in water for 20 minutes.
Thoroughly mix all the ingredients together in a bowl. Cover and place it in the refrigerator for about an hour to let the flavors combine.
Remove the meat mix from the refrigerator and pull off a piece about the size of a large egg. Form this tightly and evenly on a flat skewer. If the meat is too wet, add some breadcrumbs. Repeat with the remaining mix.Ground Venison Skewers
Place the skewers on an oiled grill pan heated to medium-high. Baste with oil as they are grilling. Carefully turn once. Cook until the outside is slightly charred.Ground Venison Skewers
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P

Venison Ragu

Still Life with Dead Game by Frans Snyders 1579-1657

Venison Ragu

Venison Ragu

My friend Susan gave me some ground venison for my birthday. This is the first recipe I tried with it. Venison ragu is a hardy winter dish. If you can’t get venison use pork. If you do use pork, you can leave out the duck fat. That’s only necessary with lean venison.

Ingredients:

  • 1 cup Italian trinity
  • ¼ cup olive oil
  • 2 tbsp. duck fat
  • 1 lb. ground venison
  • 28 oz can crushed tomatoes
  • 3 bay leaves
  • 15 basil leaves cut chiffonade
  • salt and black pepper
  • 1 lb. short pasta
Put on a pot of water for the pasta.
Sweat one cup of trinity in oil, then add 2 tablespoons of duck fat and lightly brown the venison. Add the crushed tomatoes and bay leaves and simmer for 20 minutes. Add the basil to the sauce and simmer for another 10 minutes while the pasta is cooking.Venison Ragu
When the pasta is almost done drain and add it to the sauce to finish cooking. If the sauce is too dry add some pasta water.  Serve with optional grated cheese.

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