Spring officially starts on March 20th, but here in New York City, we're still experiencing some chilly weather. Though we've gone on sipping many of our go-to libations - ice and all - through this unseasonably warm winter, it's time to squeeze in a few more winter beverages before the season changes.
Boelticher doesn't want The Fatted Calf to be just another butcher shop, but a platform where residents can become connected with the local farmers and ranchers in the region. The shop opens its walk in freezer doors to buyers so slow cooker pork belly they can visualize where the meat really originates from. The motto meet your meat come full circle here and nobody is afraid to share it. Much has moved on from tradition with the quest to add flavor pork belly giant eagle by curing so it's now common to include some sweet flavoring with the salt such as sugar treacle molasses etc or to spice it up with chili powder or cayenne pepper. The fundamental point however is that curing is a dry process. The tuna dish is enough for atleast 3 people to split. We loved how fresh and citrusy this dish was. The oysters were perfect and flavorful. It's refreshing to see a restaurant bake oysters and not fry them. The shoestring potatoes on the oysters provided a nice, complementary crunch. The truffle fries were amazing- a creative departure from the usual salt-soaked french fries. The slow cooked slow roast pork belly was rich- this is definitely not something I could've finished alone. It's a beautiful thing when you can split an appetizer when it's already priced half off! Prosciutto is the Italian word for ham, but don't think hickory smoked. Prosciutto is aged, dry cured, uncooked, salted and spiced. The selected hams are rested for 24 hours to drain. They are trimmed of fat and skin, salted and spiced with flavors of the region, then set aside for another few months where they are gently, carefully pressed in order to exude as much of the liquid as possible. During that period, they are occasionally re-rubbed with salt and spices. After the curing process, the ham is washed over and over to remove the salt, then hung in a cool, dry, airy space for up to TWO YEARS! The pressing removes the juices, concentrating the slow cooked pork belly flavor and enhancing it with the spices and salt. Picture this: a large, airy 1500-square-foot gastro brew pub that dishes up plenty of belly filling grub, like Guiness-spiked cheese dip, buttermilk fried chicken salad and pork belly sandwiches. Yes, it's the Old Oak Tap - ready and willing to fill you up with seasonal beers and all that food comfort. Serve immediately with Irish brown bread.Don't forget the Irish Tea with its full flavor, strong, lemony, hearty and malty taste, is an ideal accompaniment to a morning meal. Some people drink it with a splash of Irish whisky in it and others with milk and honey.
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May 2017
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