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A couple of people have PM'd me to ask if the meals at TB&L are available to anyone, and the answer is yes. If you're interested in having a dinner there, just contact Rob Levitt to discuss the details and schedule it. They've got room for a maximum of about 15 people and they'll work with you to come up with a menu and price point that fit your parameters. It's BYO, which makes it an especially great option for a small party.

I was in the shop this past Wednesday and picked up a goat neck that was being butchered by Jonathan Zaragoza, who was working in the shop that day. I watched while he separated the neck from the head with a hack saw. The goat meat was cherry-red and immensely fresh. Per Rob's suggestion, my wife (under my gentle guidance ) braised it in a combination of crushed tomatoes and Ommegang Abbey Ale, along with some herbs from our garden and some garlic. Near the end of the cook, she put a couple of coarsely choppped zucchinis from our garden in the pot and let it cook another 40 minutes. When I got home from work, the house smelled amazing. We pulled the luscious, fork tender meat from the bone and served it on corn tortillas with minced onion, chopped cilantro and a sprinkling of grated cotija cheese. The zucchini, in the braising liquid, made a perfect side dish.

I also picked up a couple of beautiful-looking sausages, which I plan to make later today.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

I'm sorry . . . I missed the link to your address???

Cool to see that Rob liked his challenge enough to put it on his menu!

http://www.chicagoreader.com/chicago/ch ... ry=2810776

I volunteer at the Northwestern Settlement house around the corner and was excited to see Butcher & Larder when I pulled up to park on Milwaukee Ave. The shop was featured on the Sandwich King last Sunday-it's where Jeff buys his rib eye for his Chicago steak house sandwich. After our meeting at the Settlement, my fellow volunteers and I stopped in to check it out. I bought a small flap steak to make later this week, and my friends bought flap steak and Toulouse sausage. It's a really interesting shop and I look forward to shopping there again-I didn't buy more because my family members are out of town.

We got to talking to the butcher-and she told us that the segment for Sandwich King was filmed two months ago and they were sworn to secrecy...So the finale isn't live-I thought it was. I always wondered how they were able to put together that first show in a couple of days....well they don't!

Lo and behold, what was offered on the menu last weekend at Nightwood? Smoked ham from the Butcher and Larder . . .


Butcher and Larder Smoked Ham | summer apples, cucumber, almond, lemon, whipped butter, Pamela's Raisin-Nut Bread (at Nightwood)

I loved this dish and the smoky-sweet ham was fantastic, especially when paired with the delicate tartness of the summer apples.

=R=

_________________
I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Gorgeous pics, Ronnie.
I need to think up a reason for a party...

Picked up a couple steaks for my cousin, the grill-master, to cook tomorrow...can't wait

FYI:
Thanksgiving Turkey Pre-order
Gunthorp farms turkeys can be pre-ordered from Wednesday, 10/19 through Friday, 11/4 by phone (773-687-8280) or in-person only please. Sizes range from 15-30 pounds. Weight requests will be accommodated as closely as possible, but please understand there will be some variance. Turkeys will be available for pick up starting Sunday, 11/20. $5/pound.


It's a shame they don't anticipate anything closer to 10lbs., but leftovers are part of the Thanksgiving tradition, right? I also blanched a little at the potential cost ($75 for the smallest turkey?) -- compared to, as one example, a Bourbon Red from Caveny Farms, however, it's not too bad (a 14-16lb. bird runs $114).

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best,
dan

We did a dinner for 10 at B&L on sunday night
the menu:

Shaved Pig Head
Pâté Grande Mere
Smoked Ham


Duck Breast Carpaccio apples, celery, almonds

Roasted Oysters bone marrow butter, breadcrumbs

Sautéed Duck Liver Salad guanciale, sherry vinegar

Chestnut-Stuffed Short Ribs braised greens

Pear-Brown Butter Tart

Well worth the $100 all in pp
we had some wine with dinner

lots of CnP some CA pinot, Cab & Italian

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my food shots

Brontosaurus ribs, Yabba Dabba Doo!

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

While picking up a steak and some chicken quarters last week, I made an impulse buy of a tub of pork ragu. Holy crap is it good - rich, meaty, and delicious. I normally don't buy pasta sauces, as they're easy enough to make, but this stuff is awesome. $7 per meat-packed pint.

-Dan

p.s. While delicious, it does have an undertone of sadness... I miss Mado.

B & L posted this on facebook today:

The rumors are true. This Saturday at 10am, the Taco Árabes from Cemitas Puebla will take sausage form! Tony will be making salsa and supplying the special tortillas as well