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The Boston Butt Shoulder Steak – or blade steak — is a newcomer for us! We decided to finally premiere the new cut because one of America’s most popular restaurants, Gramercy Tavern, has featured these steaks on their menu everyday for the past year. Chef Michael Anthony loves the cut because it is flavorful and moist. He loves the yield which is impressive - almost 100%.
Whether you call it Pork Milanese, Scaloppine, or Schnitzel, one thing always holds true: a thin breaded slice of heritage pork loin is one of the tastiest meals on the planet! The standard 3-step breading technique calls for dredging meat in flour, then egg wash, and finally breadcrumbs. It is simple to do at home and makes for satisfying results every time! Our new bone-in boston butt steaks are a great cut to use for this delicious (and fun) preparation.
The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.
We sandwiched together the great artisans in the US to honor New Orleans! And we created what we believe is the perfect team to construct a new-and-improved version of the classic Muffaletta sandwich, but using only sustainable ingredients. Our co-conspirators include Daniel Eddy, famed chef and owner of Winner Brooklyn; Central Market in the French Quarter who are masters of the signature olive salad; and of course cured meats including prosciutto from Casella’s, mortadella from Tempesta Artisans, and a delightful Red Wattle breed salami with black pepper and Spanish Pimenton from Fatted Calf.
While every culture has a stew, the Jambalaya originated in Southern Louisiana in the 18th century, with origins before that in Africa and Spain. Jambalaya is rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs. From that definition comes a myriad of different variations including the Cajun tradition and the Creole tradition, among others. The dish boasts a particular blend of herbs and vegetables — think the holy trinity of bell peppers, onion, and celery, which is a version of the classic mirepoix, but with bell peppers in place of carrots. More often than not, Jambalaya features andouille sausage, a variety many people try to make but only few make well (hint: heritage breeds raised on pasture helps!).
No matter how you plan to eat your andouille, a classic Sazerac is the best way to tie the meal together. New Orleans is all about tradition — the food, the drinks, and the music all pay homage to the storied history of the Crescent City. No sausage more so than andouille, no cocktail more so than the Sazerac.
Watching Chefs Hannah and Q prepare a flawless ribeye, I knew the only appropriately glamorous cocktail companion could be a classic martini — just as with a delicious steak, the martini emphasizes the quality of the spirits within and the proper preparation is the picture of elegant simplicity.
Chef TJ Steele of Claro, a Michelin-starred Oaxacan restaurant in Brooklyn, dropped by our studio recently to share secrets behind his signature Heritage Turkey Tinga Tostada. Turkey is a protein that has existed in Mexican cuisine since well before Europeans arrived. Deli turkey sandwich culture this is not! TJ is a king of making the most of whole turkeys. In his kitchen, he celebrates heritage turkey and goat, two meats not typically found in America’s top restaurants.
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