Home Archive by category 'Meat, Fish & Poultry' (Page 2)

Archive for the ‘Meat, Fish & Poultry’ Category


Jason Rose

Our Special Menu for Valentine’s Day!

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In addition to the exquisite chocolatesdelectable cheese and sparkling wines that are par for the course on a Bi-Rite Valentine’s Day, we’ve prepared a special menu for you to share with your loved one this weekend. Stop by our Markets on Friday or Saturday for a taste!

House-Poached Prawns with Almond Romesco

Prawns, bay leaf, black peppercorn, sherry vinegar, salt, lemon, red bell pepper, tomato, onion, chili de arbol, garlic, Almonds, olive oil, salt, pepper

$28.99/ lb

Dungeness Crab Cakes with Saffron Aioli

Dungeness crab, eggs, lemon, cayenne, onion, celery, salt, pepper, panko, rice bran oil, Dijon, pure oil, extra virgin olive oil, garlic, saffron

$7.99/ea

Seared Fennel-Crusted Tombo Tuna with Castelvetrano Olives, Pistachio & Meyer Lemon Pesto

Tombo tuna, salt, pepper, fennel, castelvetrano olives, pistachio, preserved Meyer lemon, capers, chili flakes, extra virgin olive oil, parsley

$11.99/ea 

Grilled Coho Salmon with White Miso, Winter Citrus & Sesame Seeds

Salmon, miso paste, sake, mirin, sugar, soy, orange, lemon, sesame, scallion, salt, chili flakes

$10.99/ea

Fresh Dungeness Crab Meat

$34.99/lb

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This is a selection of some key menu items; we’ll have other special offerings available as well from our Deli Service Counters such as oysters, sustainable caviar. This menu is available starting on Friday (Valentine’s Day) until closing time on Saturday, February 15th.

Be sure to adorn your Valentine’s table with custom bouquets of sustainable, organic, and local flowers, starting at $25, plus locally-grown roses by the stem at $3 each. We’ll see you this weekend. Happy Valentine’s Day!

 


Jason Rose

Cooking Tips for Holiday Meats and Poultry, and Our House-Made Sides

Christmas is here! To insure that every item on your holiday table is cooked to perfection, here are our tips for cooking a range of meat and poultry main courses, as well as instructions on heating items from our Christmas and New Year’s Menu. If you are still planning your holiday meals, drop by and see us at Bi-Rite Market on 18th or Divisadero and we’re happy to help you find everything you need. We’re open until 5pm today.

Instructions for preparing meet are in .pdf form for easy printing so you can have them on hand in the kitchen while you cook. Just click the links below for guides for prime rib, ham, goose, duck, lamb, and turkey.

PrimeRibHow to Cook Prime Rib

How to Cook Ham

How to Cook Goose

How to Cook Duck

How to Cook Lamb

How to Cook Turkey (Broad-Breasted)
How to Cook Turkey (Heritage)

 

Heating Instructions for items on our Christmas and New Year’s Menu

Soup2Soups:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Pour soup into a saucepan and simmer on low heat, stirring to avoid burning, until hot

MashedPot1Mashed Potatoes/Bourbon Sweet Potato Mash:

Microwave: Medium for 4 to 6 minutes, or until hot
Oven: Place in a shallow, oven-proof dish and heat in a 325 degree oven until hot, about 40 minutes

Stuffing2Stuffing:

Oven: Place in a shallow, oven-proof dish. Dot with slices of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top. Microwave cooking is not recommended for stuffing.

Veggies

Brussels Sprouts/Other Vegetable Dishes:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated through

GravyGravy:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Place in a sauce pan and simmer on low heat, stirring to avoid burning, until hot

 

From all of us at Bi-Rite, we wish you, your family, and friends a very Merry Christmas!

 


Jason Rose

Our Christmas and New Year’s Menu is Here!

Christmas menuBeginning today, December 20th, our house-made Christmas and New Year’s menu will be available at Bi-Rite Market on 18th Street and Divisadero. And this year, you can also pre-order everything you need online! Just place your order, select a date and time for pick-up, and you’re all set! Or call us or stop by to place your order. We look forward to seeing you, and are here to help with any planning or cooking tips you may need!

Bi-Rite’s Christmas and New Year’s Menu 

House-Brined and Oven Roasted Diestel Turkey Breast

Bi-Rite’s San Francisco Clam Chowder

Butternut Squash and Apple Soup with Fresh Sage 

Bourbon Sweet Potato Mash with Candied Pecans 

Horseradish and Sour Cream Mashed Potatoes  

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Quinoa with Butternut Squash and Roasted Mushrooms

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Chestnut-Apricot Bread Stuffing

Horseradish Crème Fraîche with Fresh Chives

prime ribOur Butcher’s choice this year for the ideal centerpiece for holiday meals is prime rib. We’ve selected prime rib from Five Dot Ranch. Grass-fed and grain-finished, this beautiful beef has just the right amount of marbling for a buttery mouth feel and texture. We’ve also got a wide selection of California-raised poultry including turkeys, geese, ducks, and more!

WholeBoard1

Winter is also a perfect time to enjoy cheeses. We’ve selected five favorites, along with an array of perfect pairing options, to delight your dinner guests and party-goers. Plus, we’ve created two special bundles just for Christmas and New Year’s that are only available online! Try our Tradition Reigns: Celebrate with Stilton pack to enjoy the classic pairing of English Stilton and port.

No holiday dinner would be complete without decadent, festive, magical desserts!BiRite_Holiday-400

Bi-Rite Creamery has taken tradition to a new level this year with our gorgeous Bûche de Noël, featuring chocolate roulade with milk chocolate butter cream, chocolate glaze, and decorated with adorable meringue mushrooms, pistachios, and sparkling candied rosemary! Don’t forget the ice cream! Our seasonal favorites are back, including Candy Cane, Pumpkin, and Eggnog.

Let us help you select the perfect wine for your meals and spirits to warm you! With vintages that pair perfectly with main courses, festive bubbly and single-barrel bourbons from our favorite family-run distilleries, our hand-selected wines, beers, and spirits are sure to delight.

We look forward to helping make this season memorable for you, your family and friends as you gather and celebrate. Happy Holidays!


Chili

Five Dot Ranch Prime Rib: My Favorite Holiday Meat

PrimeRibPhotoI love prime rib. Decadent, luscious, succulent, and juicy–it’s what I personally choose to eat on special occasions. And nothing is more special than a holiday meal you share with your family.

As Head Butcher and Meat Buyer, I always search out the best possible products that I can bring to our guests at Bi-Rite for their seasonal celebrations. This year, I selected prime rib from Five Dot Ranch, producers of some of the finest pasture-raised beef in California.

What makes prime rib from Five Dot so special is that they strike the perfect balance between grass feeding and grain finishing. Starting cattle on grass and pasture-raising allows the animals to develop a rich beef flavor and to grow at a natural pace. Grain finishing creates the ideal amount of marbling, for a buttery mouth feel and texture. It’s the best of both worlds, like Jay-Z and R. Kelly.

Five Dot is also committed to natural raising practices. Their beef is always 100% free of antibiotics and added hormones. They have been practicing low-stress handling and holistic management of their herd for almost fifteen years.

I recommended a serving size of roughly 1-1.5 lbs raw weight per person. And I am pleased to share this exceptional beef at a value price–normally $18.99 per pound, we’re offering it for the holiday season for just $15.99 per pound.

Prime rib is fairly straightforward to prepare. All that is required is some patience and a meat thermometer to cook it to perfection! Don’t forget to always check the temperature while cooking. I’ve provided some instructions below for cooking, carving, and making flavorful pan sauces.

I and the other Butchers at Bi-Rite are always here to answer your questions, prepare your meat to your specifications, and discuss preparation techniques. We look forward to sharing this wonderful prime rib with you and your guests! Happy Holidays!

How to Cook Prime Rib

1. The night before you plan to serve the roast, remove it from the wrapping and season liberally with salt. Allow the roast to air dry uncovered on a rack in the refrigerator overnight.

2. The next day, remove roast from refrigerator at least one hour, and up to three hours, before you plan to begin cooking. It is important for the roast to be near room temperature when it hits the oven in order to achieve even cooking.

3. Pre-heat oven to 250 degrees. Place roast, bone side down, on a rack in a roasting pan. Insert meat thermometer into center portion of roast, being careful not to touch the bone.

4. Cook slowly until internal temp on meat thermometer reaches 120 degrees for medium rare, 125 degrees for medium.

5. Remove roast from oven and tent loosely with foil. Reserve all pan juices from roasting pan and set aside to make a pan sauce. Wipe out roasting pan.

6. Increase oven temperature to 500 degrees/broil. When oven is very hot, uncover roast and return to oven. Cook until a crispy, brown crust has formed, 6-10 minutes.

7. Remove roast from oven and transfer to a large plate. Cover loosely with foil and allow to rest for 30-45 minutes.

How to Carve Prime Rib

Stand the roast upright, holding the bones with your free hand. Using a long thin-bladed carving knife, cut down between the bones and the meat, following the natural curvature as closely as possible. Once you reach the bottom, fold the bones out and cut through the last bit to remove them completely. Place the (now) boneless piece of meat on a cutting board, with the bone side down. Using your free hand, hold the roast steady and carve thin, even pieces. Carve only as many slices as you plan to eat right away; slice more as needed.

Don’t forget about the bones! There is lots of delicious meat in-between the bones that is great for eating or can be used in your pan sauce.

Making a Pan Sauce

Pan sauces are versatile, with endless flavor combinations.

1. After removing meat from pan, add more oil/fat (if necessary), onions, & garlic.

2. Deglaze the pan – add liquid and scrape up any browned bits from the bottom.

3. Bring liquid to a simmer and reduce by half of its volume.

4. Season any way you like:

Asian – broth, soy sauce, ginger, garlic, scallions, lime

Wine – onions, garlic, thyme, red wine, mushrooms

Caper – capers, shallots, white wine, lemon juice

…or just with salt & pepper!

5. Finish with a pad of butter (optional) and serve alongside meat.


Jessie Rogers

Turkeys and Sides! We’ve got ‘em!

 Happy Thanksgiving!

We can help you put together an unforgettable feast!
Swing by Bi-Rite Market on 18th Street or Divisadero to find everything you need for feasting and entertaining! From the perfect wine and cheese to juicy, flavorful turkeys and house-made sides, we’ve got it all.

ThanksgivingScape

Bi-Rite’s Thanksgiving Menu

Fresh Turkey Selection: California-Raised Heritage, Organic, and Free Range 

House Brined and Oven Roasted Diestel Turkey Breast

Butternut Squash and Apple Soup with Fresh Sage

Bourbon Sweet Potato Mash with Candied Pecans

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Bi-Rite’s San Francisco Clam Chowder

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Vegetarian Porcini Mushroom and Marsala Gravy

Green Bean & Wild Mushroom Casserole with Caramelized Onions, Chestnuts, and Breadcrumbs

Mashed Potatoes with Roasted Garlic and Scallions

Wild Mushroom, Celery & Herb Bread Stuffing

Jalapeno Cornbread & House Made Chorizo Sausage Stuffing

 


Jessie Rogers

Bi-Rite’s 2013 Holiday Guide: Delicious Menus, Unforgettable Gifts, and More for a Perfect Season!

Welcome to the Bi-Rite 2013 Holiday Guide!

Our Chefs and Buyers have perfected our house-made menus and stocked our market shelves with the most exceptional locally-grown, sustainably raised, and artisan-produced products available. We look forward to helping you plan unforgettable meals and find the perfect gifts for everyone on your list.

Happy Holidays!


Linh

Easter & Passover Menu, 2013

Passover starts at sundown on March 25th and Easter’s early this year on March 31st…our chefs are ready with spring favorites to share with your family, plus the Creamery’s fresh baked flourless sweets, hot cross buns and Lemon Sour Cream pie! Printable Menu Here.

web easter passover 2013


Bi-Rite Divis is Open!

b-man with divisadero lineThought I’d never say this….but we’re open on Divisadero Street! Please come visit us 9 am – 9 pm today and every day. Store location, hours and parking info (yes, we do have one hour parking for our guests!) is here.

Salty_Ginger

Salty Ginger Sundae, Divis contest winner!

We’ve spent about three years working towards this moment, so today is all about celebrating the long, winding path that brought us here. And what better way to do so than by treating ourselves to the newest additions to our Divis menu: the winners of our Divis Sandwich and Sundae contest!

The Giuseppe: Fra’ Mani salami and mortadella, provolone, lettuce, red onion, tomato, dijon mustard, pepperoncini, and lemon aioli on an Acme Rustic Baguette (congrats to Joseph Slattery!)

naima

Opening is so sweet!

The Salty Ginger: Ginger ice cream, ginger snaps, sea salt, chocolate fudge, and whipped cream (congrats to Zoe Byl!)

Now that the construction is complete, it’s time to start the important work of building relationships with our guests. Our 60 Divis staff members are eager to meet and feed you. Plus, a bunch of our passionate food makers are joining us to give out tastes of their cheese, jams and more: check out the Divis events on our calendar here.

See you soon! And now more than ever, please let us know how we can better serve you.

P.S. You’ve gotta check out this video of neighborhood pup Trotter on his first visit to the store!

 

 

 


Patrick

It’s Time: Bi-Rite Divis Opens March 13th!

birite-divis-logoRefrigerators delivered: check

Divis Sandwich and Sundae contest  entries in: check

60 new staff members hired: check (almost)!

Guess this leaves only one thing…Opening March 13th!

divis team floor

Pre-opening Divis staff meeting

We can’t even wait to open our doors at 550 Divisadero (at Hayes). Just like our 18th Street Market, Divis will be open every day from 9am-9pm and will be a one-stop shop for farm direct produce, a full-service butcher counter, deli with prepared foods from our on-site kitchen, natural wine & spirits, fresh bread, local dairy… and of course important doodads like toilet paper and deodorant.

shak its time

It’s time!

What took us so long? We renovated and retrofitted the interior of the building –which was one of the original Safeways—while taking care to preserve the art deco façade. And we’re upping the ante from our 18th St. Market: Divis has an old world style cut-to-order cheese counter and an ice cream scoop shop right inside (yes, Sam’s sundae with chocolate ice cream, Maldon sea salt, bergamot olive oil and whipped cream will be here)!

We hope you’re ready to give us feedback on what dishes and items you love and what we can do better, so we can evolve together. We’ve got a 30 year lease, so we’re planning to be around for a while and we look forward to feeding the neighborhood for years.

Big thanks to our new neighbors for weathering the construction. And thanks to everyone who has already made us feel welcome—from the other Divisadero Merchants to school and church leaders from the Western Addition, Haight, Fillmore, and Hayes Valley neighborhoods that so richly intersect here!facade feb

 

 


Linh

Valentine’s is for Feeders: Our Romantic Menu

valentine chocolate 2013

One of the most LOVELY chocolate assortments we’ve ever seen!

As Valentine’s week kicks off, we invite you to put your focus on the important stuff (showing that special someone your inner cupid) and let us take care of your meal. Our chefs have created a special menu available tomorrow (Tuesday) through Friday, February 15th, available to pick up here at the Market.

Back by popular demand are our Petrale Sole pinwheels, laced with fresh herbs and ready to poach and serve. Chili’s offering some beautiful “Lover’s Chops” from the butcher case: these frenched double-cut heritage pork chops will be juicy and flavorful enough to make your Valentine swoon. And our wine experts have suggested three bottles that pair great with dinner, or even a box of chocolates!

Speaking of chocolate, don’t miss the amazing assortment of truffles, caramels, and bars that our team has sourced from local chocolate makers like Dandelion Chocolate, Michael Recchiuti, and Poco Dolce. And don’t forget to grab a bouquet of flowers on your way out–we’ll have them ready to go right on the street!

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