New email look from Marczyk's, now fun and pretty!
01/25/2008
“Sure, luck means a lot in football. Not having a good quarterback is bad luck.”
- Don Shula
Football food is typically not high cuisine (unless you’re Matt Jones, king of the gourmet tailgating party). So let’s not fool ourselves, what do we really want? Wings with sloppy hot sauce. Meat sandwiches. We want the Pats to win. We want juicy braised pork shoulder, fragrant with cloves and cumin and chiles, made into tacos. And “AMAZING and AUTHENTIC” Pierogi sautéed in butter. We want the Pats to win. Need a vegetable? Salsa’s a vegetable. Guacamole? Vegetable. Onion dip has a vegetable in it.
Here’s how Marczyk’s can make your day easy and special.
Braised pork shoulder. $4.49/#, make your own spice choices: fennel, onion, garlic, tomato paste, cumin, you choose. Pork shoulder can be marinated up to 3 days, and need to cook for about 3 hours.
Market made sausages, like the sweet or hot Italian, serve with sautéed onions and peppers on a fresh roll.
Our heat and eat meatballs in marinara sauce, served on a baguette with provolone.
The D.L. Jardine’s Peach Salsa, slathered on chicken on the grill, is different and delicious.
On our Go Pats Snack Table you’ll find nutty snack mixes and chips. Try the Kettle Chips new flavors: Three Cheese, Buffalo Blue, or Cheddar with Herbs. Step away from the Doritos, your stomach will thank you!
What's Fresh Now?
Johansen Ranch is the nation’s only all solar organic farm, located in Orland, CA. This 99 year old family farm started as an apricot and peach farm, but in 1960 switched to an all citrus orchard. In the early 70’s, the family dedicated itself to raising their crops organically, no easy feat in the early 70’s.
Then, Rich and Mela Johansen, now 4th generation farmers, wanted to take their operation further than organic, hence the solar aspect. Their goals are “to be good stewards of the land, to help others realize their dreams, and to prepare the farm for the next generation.”
We are proud to carry Johansen Ranch Minneola tangelos and blood oranges, $2.99/lb. Two of our favorite winter citrus treats! The tangelos are juicy and tart, and the most beautiful orange color. Blood oranges are perfumy red juice oranges. Both have thick, easy to peel skins, great in mimosas.
New New New
Here is a delicious use for our new roasted vegetables in the deli case:
Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange roasted eggplant, a layer of our olive tapanade, roasted bell peppers, and soft goat cheese in several layers, beginning and ending with the eggplant.
Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance). Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, and serve.
New!
It's a girl!
Our beloved Jimmy the Butcher is the proud father of a healthy baby girl, born Thursday, January 17.
Welcome Natalie Christine Cross!
Around the Food 'hood
Quite a few of our products (and 1 all time favorite recipe) made it into the seminal Saveur 100, Saveur Magazine's list of favorite things from 2007. Come try:
RJ's Natural Licorice. "a sweet mouthful of anise-tinged, exceptionally well balanced flavor."
“The Ultimate English Farmhouse Cheddar”, Montgomery’s Cheddar, has been made by three generations of Montgomerys at their farm in England. “Each of the cheeses are pressed by hand, swaddled in muslin that is soaked in lard, and aged for more than a year.” We receive this nutty, dry, handmade cheddar in the fall. When the 80 pound wheel arrives, we always pause to admire it, then fight over the slivers that fall when they are sliced open. And the smell! Musty green grass.
Saveur was also kind enough to publish a recipe for Welsh Rabbit: Combine 3 ½ cups grated aged cheddar cheese, ¼ cup light beer or ale, 2 tbsp butter, 2 tsp Worcestershire sauce, ½ tsp kosher salt, ½ tsp dry mustard, and a dash of Tabasco in a medium pot. Cook over medium heat, stirring constantly, until it melts into a smooth sauce, 4-5 minutes. Pour melted cheese over slices of crustless, toasted wheat bread, and serve. Serves 4-6.
