202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
June 20, 2018
It's ALL GOOD and all at The MEAT SHOP. Pigs feet, pork neck bones, pig skin and pork jowls have been cooked and enjoyed for years. Check out the recipes below to inspire some adventure in your kitchen.
There is still time to get this month's special, the JUNE Beef Box. If you prefer pork we have the PORK BOX on sale this week. Regular price $180.00 on sale price $165.00 for 34 lbs of our Local, All Natural pork. Order now, pay ahead and we will call you when it is ready.
SALE of the WEEK 6-21 thru 6-27
Pigs Feet..................$ .50/lb
Pig Skin by the case...................$ .50/lb
Pork Neck Bones by the case.......$ .50/lb
Fresh, uncured Pork Jowl.........$ .99/lb
Pork Sirloin Chops.....$ 1.99/lb
Pork Box $ 165.00
4 lbs Loin Chops
4 lbs Rib Chops
4 lbs BL Sirloin Chops
3 lbs Leg Roast
4 lbs Pork Cutlets
4 lbs Ground Pork
4 lbs any Sausage*
4 lbs Bacon
3 racks Spare Ribs
JUNE SPECIAL Beef BOX
4 lb London Broil
2 lb Cube Steak
4 lb Top Sirloin Steak
2 lb Deli Roast Beef
2 lb Ground Round
2 lb Sirloin Tip Steak
TOTAL 20 lb beef for $ 140.00
Don't throw the skin away
BRACIOLE DI COTENNA- BRAISED PIG SKIN
Note: Finding pigskin can be a bit of a challenge unless you come to THE MEAT SHOP.
yield: serves 4
1 lb pigskin, cleaned (fat removed and hair singed)
1 ½ tablespoons dried oregano
½ tablespoon dried pepper flakes (peperoncino)
¼ cup grated parmigiano reggiano or pecorino romano
½ tablespoon salt, plus salt for seasoning
1 tablespoon olive oil or lard
¼ cup onion, finely chopped
2 ½ ounces tomato paste
2- 28 ounce cans of crushed tomatoes
1 bay leaf
½ cup red wine
1.Prepare pigskin by laying it skin side down on a cutting board (the side that had the fat attached will be slightly oily, while the skin side will be more leathery). Sprinkle oregano, pepper flakes, grated cheese and ½ tablespoon salt evenly over pigskin. Roll up as tightly as possible and secure with butcher’s wine at both ends of roll and also in the middle.
2.Prepare sauce. Add olive oil (or lard) and onion to large stockpot. Sprinkle with salt and cook over low flame, stirring occasionally, until onions are translucent, about 8-10 minutes. Raise heat to medium, add in tomato paste and fry for about 2 minutes, stirring continuously to avoid burning. Add in tomatoes, bay leaf, wine and 1 can of water (28 oz.) and stir to incorporate.
3.Cook pigskin in sauce. Add pigskin to sauce and season with 1 teaspoon salt. Cover pot and use handle of a wooden spoon to vent the lid so it open just a bit on one side. Cook over super low heat 4-5 hours, stirring occasionally. The pigskin is done when it is very soft, but not falling apart. It should still have a bit of give (like al dente pasta), but should never be rubbery. If you are unsure about the degree of doneness, slice a bit off one end and taste it.
4.Remove pigskin from sauce. Remove butchers twine and cut skin into ¼ inch slices. Check sauce for salt and season, if necessary. Serve sauce with pasta as a first course, and sliced pigskin as the second course.
Start with FRESH PORK JOWL
CRISPY PORK JOWL BUNS
For: 6 Buns
MEAT AND COOKING LIQUID
1 Can Chipotle Chiles
4 Cloves Garlic
2 Tablespoons Molasses
1 Cup Orange Juice
1 Cup Vinegar
1 Pork Jowl
Steamed bun recipe linked above
Pickled Carrot and Daikon
An onion, a full can of chipotles in adobo, 4 cloves garlic, 2 tablespoons molasses, a cup of orange juice, and a cup of white vinegar in the food processor make up the braising liquid. Roast at 250 for about 7 hours. Remove from the oven and place in the fridge for about an hour to cool and harden a bit. This will prevent it from falling apart when you slice it.
When you remove it from the fridge, the fat in the pan should also be hardened. Remove the fat and place the remaining braising liquid in the food processor again with some honey. It will become smooth and slightly sticky, perfect for a glaze.
Slice the jowl thick against the grain. Remove a little of the fat, but keep most of it because at this point it is meltingly tender and very tasty. Sear the pieces of jowl on all sides in some hot oil and at the last minute, add your sauce to the pan to glaze the pieces of jowl. Remove from heat.
Steamed Bun Dough Recipe
from the Spruce Eats
What You'll Need
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
How to Make It
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
Something NEW for the GRILL
Sous Vide Grilled Pig's Feet
Ingredients for 2
3 cups cold water
1/4 cup kosher salt
1/4 cup brown sugar
1 pound pigs feet
1 cup barbecue sauce
In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the pig's feat, cover, and refrigerate for 12 hours.
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Remove the pork from the brine, rinse under cold water, and pat dry. Place in a large zipper lock bag or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 72 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Remove the feet from the bag and pat dry.
Heat a charcoal or gas grill to high heat, approximately 700°F. Make sure the grill grates are clean to ensure the feet don’t stick.
Brush the feet with barbecue sauce and grill until crisp and caramelized, about 10 minutes. Serve.
Simple and Cheap
Neck Bones (Pork Neck and Noodles)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
2 tablespoons olive oil
3 to 4 pounds pork neck bones
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 onion, diced
1 ½ cups elbow-shaped pasta
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Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.