The crows above the forest call; tomorrow they may form and go.
O hushed October morning mild, begin the hours of this day slow.
One more night of Meat on the Street with the Marczyk crew!
It was supposed to end last week, but the weather is so beautiful we are going to keep going until Mother nature tells us to stop!
When: Fridays, 5:00-7:30pm
Where: On the sidewalk of the market!
What: Delicious Niman Ranch beef, ground fresh here, served on freshly baked brioche buns from City Bakery. Enjoy the tastiest burger in Denver, mix and mingle with the Uptown locals, and start your weekend right.
How much: $6.99.
“Best Edible Community Service. Fridays at Marczyk’s are pure urban bliss!” Westword Newspaper.
New new new!
Raclette, Morbier, and Fontina cheeses. The world’s best melting cheeses. Gooey, sharp, high mountain cheeses for sandwiches, potatoes au gratin, or a not-so-humble mac and cheese.
Polish Sausage Sandwich in the deli. Makes sense to us! We use Denver’s own Continental Polish sausage. $5.99
Brussels sprouts. Roasted, braised in cider, or pan sautéed with hazelnuts.
Cippolini onions. No, they’re not just onions. These funny little flat onions are usually peeled and sautéed in oil and butter. You can then deglaze the pan with a little vinegar and chicken stock, serve with roasted chicken. Grown in the USA, $4.99/lb.
Ela family farms Golden Supreme apples. Sweet and crunchy, a lunchbox fave.
It’s the last of the Ela peaches, eat one last fresh Colorado peach this weekend.
Steaks of the week:
Pedro Steaks. Our Marczyk signature cut. This flavorful steak is a flattened tri tip, cut it against the grain for tenderness. We have it in the case plain, or marinated. $9.99/lb.
Tri Tip. Pedro’s Big Brother. It’s a long slow road to Fat City. $9.99/lb.
Both Niman Ranch of course.
(And don’t forget Saturday’s 10% off day!)
Blue Crab Soft Shell Crabs. Kiss warm weather goodbye with these sweet crabs. $3.99 each.
Fresh Hawaiian fish. Sailfish is looking especially beautiful today
And coming this fall:
in fresh fish land, look for the famous sous vide fish selections, like curried halibut in coconut milk. Just drop the sealed bag in simmering water and dinner is served!
Speaking of interesting cooking techniques: we laughed our heads off this week hearing a story from a customer about steaming fish. Seems she was at a lake house without a pan big enough to cook the fish her husband caught, so she wrapped it in tinfoil and popped it in a clean dishwasher for a cycle. Steamed it to perfection.
Try this hearty and easy veal shank recipe from chef Brian Bourgault at Marczyk’s:
(2) 12 – 14 oz Osso Buco (veal shanks)
3 tbl flour
1 cup veal stock – Culinarte stock available in our freezer section
1 cup crushed tomatoes – 28 oz San Marzano available in store
1 cup frozen peas, thawed
2 oz (3 tbl) butter – Plugra recommended
1/2 cup yellow onion, ¼” dice
1/2 cup carrot, ¼” dice
1/2 cup Dry White Wine – Collineri Pinot Grigio from wine shop
1 Bay leaf
2 Stem Rosemary
S&P to taste
Pre-heat oven to 275.
Dry veal shanks with clean towel and dust with flour.
Melt butter in large oven-safe pan with lid.
Brown veal shanks on all sides, in butter, over medium-high heat. Remove and reserve.
Add onion, and carrot to pan, season with pinch of salt & pepper, and sauté over medium heat until just tender, stirring frequently.
Return veal shanks to pan, add wine, bay leaf, and rosemary and simmer to reduce by ¾.
Add tomatoes, peas, and veal stock. Cover tightly and place in 275 oven.
Braise 2 ½ hours, or until meat is very tender (depending on oven).
Season to taste with salt and pepper. Remove rosemary sprig and bay leaf.
Serve with risotto.