All posts filed under: Meat

The Pink Pig – Roasted

The Pink Pig. Those three odd little words used to conjure all kinds of wonder and joy in children when I was a little guy. Why? Because… it was a ride, A RIDE,  located high on top of the Rich’s Department Store in downtown Atlanta. They would only crank the behemoth up at Christmastime to thrill the kids – who in turn would whine, cry and then force their parents to drive all the way downtown to do their Christmas shopping. My parents either didn’t listen to us… or knew exactly what the pig was.. Either way, we never got see… let alone ride the pig. The closest we ever got to the downtown Rich’s was either on a Sunday drive (when it was closed), or occasionally to see the lighting of the Big Tree at Thanksgiving (again, when Rich’s was closed)…. My folks didn’t do gimmicks. I finally got to see the infamous “pig” some years later after I had started driving. It was a cheesy monorail… … that rattled and clanged … and moved slower than …

Steakhouse ~ Brussels Sprouts

In a perfect world – I’d own a steakhouse. Well… that’s a load of crap. In a perfect world – I’d be perpetually 35, insanely physically fit, and never have to work another day in my life… not to mention riding through town on my lion while eating Walnut Turkish Delight out of a constantly refilling knapsack. So, it’s probably better that I just say in a different world… And this would be my steakhouse. I know.. it doesn’t look like much, yet. About a mile or so towards Dahlonega is this building. Not that it’s any great thing…. but I want it. It is a long abandoned service (slash) grocery (slash) convenience store located approximately on the spot of the original Buckhorn Tavern in the 1800’s. Back when HWY 52 used to be the old “Federal Highway”, and this was the main route to and from the west side of the state and up to Chattanooga. As far as I’ve been able to research, there aren’t any photos or sketches of how it appeared back then, …

A day late and a dolla’ short

2011? Well, it’s over…   done with…   gone… and save for a few bright moments and flickers of joy – It was an abysmally bad year here at Turtle Creek, and one I’d really care not to repeat anytime soon. So I’m closing the books on ol’ 11 and onward and upwards to number 12. I’m on to bigger posts for MR Fodder, better resumes and interviews for that whole under employment thingy, and finally putting a couple of things to right that have been eating at me for a while. Fair warning – I’m enlisting everyone and everything I can think of to make it so… short of dousing myself in chicken blood and dancing naked under a full moon…. it really doesn’t work, you’ll have to take my word on that one. Starting with day one – the New Years Day Dinner. Every culture has some food talisman intended to generate health, good luck, immense wealth. The Peruvians chow down on potatoes cooked with saffron to emulate pots of gold; Asians munch on super long bundles of noodles twined into …

Winner, Winner,… Sausage Dinner

I don’t win stuff. I’m not one of those good karma guys that fills out the raffle ticket and wins the  vacation of a lifetime. It just never happens…well, rarely happens. I did win a Chicago’s Greatest Hits Album when I was 14. And, I almost always got the brownies at the church Cake Walk… and I did win the Grand Prize at last year’s Project Red New Year’s Eve Celebration in NYC… (but that was airfare and tickets to some freakishly loud techno concert…..and a year’s supply of red sneakers….. I gave it back…. I’m 50 for Pete’s sake!) So when I won the Marx Foods raffle for a nine (yes, 9) pound box of assorted sausage, I was suitably stoked. I love a good sausage. I especially love a well-made sausage. And, the game meat sausages from Marx Foods have not disappointed me. What I got in the package was: Venison Sausage with Merlot & BlueberriesLamb Merguez Buffalo Sausage with Chipotle Chilies Duck Sausage with Foie Gras & Sauterne Wine Duck Sausage with …

Shiver Me Timbers

Since it is National Talk Like a Pirate Day,  I thought I would be amiss if I didn’t acknowledge this auspicious occasion with a little holiday fare! So get yer scurvy arses up on the main mast and trim dem sails! Six Pence Peg Legs with Harr-Varr-Tee Serves 4 to 6 Ingredients 1 Pack (12) Chicken Legs 2 Cups Sliced Button Mushrooms 2 Cups Green Chilies or Banana Peppers – Chopped 6 Ounces Havarti Cheese – Grated 3 Tablespoons Olive Oil 1 Teaspoon Thyme 1 Teaspoon Oregano 1 Tablespoon Dill 1 Clove Garlic – Minced 1 Tablespoon Butter 1/4 Cup White Wine 1 Tablespoon Worcestershire Sauce 1/2 Teaspoon each Salt & Pepper 1 13x9x2 Pyrex Baking Dish 1 Zipper Freezer Bag 1 Medium Saute Pan Preheat oven to 400 degrees Take a fork and jab holes in the legs every 1/4 Inch or so Place the chicken in the zipper bag with the dill, white wine, 1/2 the oil,Worcestershire Sauce, salt & pepper and marinate for 30 minutes On medium high heat, place the saute …

Fear and Loaving

I consider myself a fairly unflappable guy. Nothing much in the food world really scares me. I’ll eat unnamed mystery meat in a viscous sauce. I’ll hold my plate up for another serving of  fish with a questionable lineage (or expiration date). I’ll proudly say “more please” to odd, black-eyed, rice shaped little “fish” (if that was truly what they were…) But, the one thing that truly sends me screaming into the night? Bad meatloaf… those cat-shaped dead lumps of tasteless, meat covered in ketchup like road kill. The ones pressed into brownie pans, chucked full of dehydrated peppers and onions, extended with oatmeal and swimming in enough grease to lube a 57 Chevy. Those horrid, indigestion inducing American pates, roasted at 375 until all vestiges of that once noble cow are erased from sight… those are the stuff of nightmares. It wasn’t always the case. The French Pate, a distant cousin, is tasteful, aromatic, and yes, fussy and elegant with its varied meats, savory spices and cognac. Those Greek gyro meat thingies spinning endlessly …

The Sandwich Diaries ~ Das Good!

Oh, Dunderbak, Oh Dunderbak,  How could you be so mean? To ever  have invented the sausage meat machine? Now all the rats and pussy cats will never more be seen, they’ve all been ground to sausages in Dunderbak’s machine. Back in the late 80’s I ran Mr. Dunderbak’s,  a German Delicatessen in Marietta. I adored the place. It was cheesy, kitschy, and everything you’d expect in a “Disney-gone-wrong” kind of theme restaurant. But, for everything that was wrong with the atmosphere – we had excellent food… an extensive deli.. and at that time…items you just couldn’t get anywhere else. I carried authentic German meats and sausages, superior cheeses and a full line of imported beer. I still think about our Reuben Sandwich sizzling on the griddle and a slow cooked pot of German Potato Salad…and drool. I thought today I’d just treat us all to a trip to Germany – ish  … So crank up the polka music, donne your Lederhosen, and dust off that tacky beer stein you bought in Helen. Es ist Zeit …