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Bi-Rite Market’s Seasonal Recipes

Cocktails Featuring Japanese Whiskey

We asked our resident bartender, Kitty Gallisa, to create two cocktails that feature Japanese whiskey. Japanese producers are doing amazing things these days, distilling blends that strike the perfect balance between bourbon’s sweet notes and the smoky tones of scotch. Many painstakingly crafted Japanese cult brands are hard to find, but you can pick up a bottle from Iwai, Nikka, Hibiki, and even Chichibu Ichiru in our Markets. Perfect for these cocktails…

Butter & Toast

A little rich and slightly spicy to complement the opulence of the mouthfeel from the Japanese whiskey. butter_toast_web

Butter:

4 ounces (1 stick) unsalted butter at room temperature
1 cup loosely packed brown sugar
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground all spice
¼ tsp chile powder
¼ tsp hot smoked paprika

Cream the butter with sugar and spices until well incorporated with a stand mixer or a wooden spoon with lots of determination.
Keep refrigerated.

For each drink:
Whisk 2 tablespoons batter with 2 ounces of boiling water. If the mixture cools significantly, heat it again.
Whisk in 2 ounces Japanese whiskey until frothy. Garnish with a cinnamon stick and dried chile.

Never Let Me Go

This cocktail name comes from a book by one of my favorite Japanese writers Kazuo Ishiguro. It’s a bittersweet story just like when we say goodbye to the summer and all its bounty. I want to never_let_me_go_webhold on to the summer dearly and this drinks straddles between seasons. It’s cold and refreshing with savory notes.

1.5 ounces Japanese whiskey
1.5 ounces bay leaf and peppercorn syrup*
¼ ounce lemon juice

Soda water

Fill a Collins glass with ice. Pour whiskey, syrup, and lemon juice over ice. Top with soda water. Garnish with thinly sliced apples. Take it to the next level with a lemon wheel and bay leaf on a fancy pick.

*Bay leaf and peppercorn syrup:

1 cup water
½ cup sugar
8-10 bay leaves, mix of fresh and dried if possible
10-12 peppercorns

Place all ingredients in a small sauce pot and bring to boil for 5 minutes. Turn the burner off and allow to sit for 15 minutes. Strain into a clean glass container.

Giant Pork Roast with Tangy Carolina Slaw

GiantPorkRoast_email

Serves 8 to 10

This simple slow roast uses the pork shoulder, one of the least expensive cuts of pork—so go ahead and splurge on heritage breed pork if you can. Regardless of the variety, what makes this roast so good is the dry rub, which gently cures the pork and infuses it with flavor. Two days’ marinating time is ideal, but 24 hours is fine, too. Don’t do it if you can’t wait at least a day, though; the results will not be ideal. If you’re lucky enough to get a roast with the skin on, you’ll be rewarded with a bonus: chicharrones! The skin will bubble and puff as the roast cooks; if you want to amplify the crunchiness, after the roast is done, take off the skin and place it on a cooling rack set on the roasting pan. Continue to roast until the fat has rendered off to your liking. The accompanying slaw is inspired by the kind typically served with Carolina-style barbecue. Its sweet and sour notes complement the rich pork nicely.

 

ROAST

6 large cloves garlic

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme

1 teaspoon crushed red chile flakes

3/4 teaspoon fennel seeds, toasted and lightly crushed

5- to 6-pound boneless pork shoulder, preferably skin-on

 

SLAW

1 medium head Napa cabbage (about 11/4 pounds)

3 medium carrots, peeled and grated

3 tablespoons extra-virgin olive oil

2 tablespoons cider vinegar, more as needed

1 teaspoon Dijon mustard

1/2 teaspoon honey

3/4 teaspoon fennel seeds, toasted lightly and crushed

Kosher salt and freshly ground black pepper

 

To make the roast:

Coarsely chop the garlic, sprinkle with a pinch of salt, and smash and smear it into a paste with the side of your knife. Transfer to a bowl and add the thyme, chile flakes, fennel seed, 11/2 tablespoons salt, and 1 teaspoon pepper. Stir to blend and set aside. Put the pork skin side up on a cutting board and score the skin (or fat) in a crosshatch pattern of 1-inch squares, being careful not to cut into the meat itself. (If the meat doesn’t have a cap of fat on one side, skip this step.) Then turn the pork skin side down and cut the roast in half horizontally so that it opens up like a book, cutting along the natural seams as much as possible. Spread about two-thirds of the spice mixture over the top (cut side) of the pork, then fold it back together in its original shape. Rub the remaining spice mixture on the outside of the roast. Tie butcher twine around the roast at 2-inch intervals. Put the roast skin side up on a rack set over a roasting pan or large baking sheet and refrigerate uncovered for 24 to 72 hours.

 

When you are ready to cook the roast, take the pork from the refrigerator and let it come to room temperature

(at least 1 hour). Preheat the oven to 425°F. Remove the rack, put the roast directly on the roasting pan, and roast the pork until its surface starts to turn brown, about 30 minutes. Lower the heat to 300°F and continue to roast for at least 4 hours, basting every 45 minutes or so and spooning off the excess fat as necessary. You’ll know it’s done when the pork is visibly wobbly (a sign that the connective tissue has broken down) and a fork goes into the meat with little resistance. The roasting time will depend on the size and shape of the roast. Let the roast rest on a cutting board for at least 15 minutes, then slice into 1/2-inch slabs.

 

To make the slaw:

Quarter the cabbage lengthwise and then crosswise into thin strips. Place in a large bowl along with the carrots. In a small bowl, whisk together the oil, vinegar, mustard, honey, fennel seed, 1 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the cabbage and carrots and toss well. Let rest for about 10 minutes, then toss again and taste. If necessary, add more vinegar or salt. Serve a mound of salt alongside each serving of pork.

 

Pan-Fried Pork Cutlets with Bing Cherries

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Serves 2

Cherries are just as delightful in savory contexts as they are in sweet ones; here, they’re combined with sage and a little vinegar to complement the mild flavor of pork chops. This is a perfect dish for a romantic dinner for two. This is a classic example of a simple pan sauce and can be modified for different meats or seasons. Try swapping in different fruits, herbs, or vinegars, depending on your whims and desires. If cherries aren’t in season, figs or apricots would be especially good.

 

3/4 cup Bing cherries (about 18)

6 center-cut, 1/2-inch-thick boneless pork chops

(aka cutlets; about 14 ounces total)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 large shallot, thinly sliced

1 tablespoon unsalted butter

1 tablespoon cider or red wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon finely chopped fresh sage

1 cup salt-free chicken stock or salt-free broth

(see Note)

 

Pit the cherries and cut half of them in half. Set aside. Season the pork with 3/4 teaspoon salt and a few grinds of black pepper and let come to room temperature. Heat the olive oil in a large skillet over medium high heat. When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes. When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer. Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

 

Lower the heat to medium and add the shallot and half the butter. Cook, stirring frequently, until the shallots start to soften, about 1 minute. Add the vinegar, Dijon, sage, and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry. Add the stock along with any juices that have accumulated under the cutlets. Increase the heat to high and bring to a boil. Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes. Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter. Pour the sauce over the chops and serve immediately.

 

Note: Because the liquid gets reduced so dramatically, it’s important to use salt-free stock or broth. Otherwise, the sauce can end up too salty.

 

Because summer is synonymous with porch sitting and park picnicing, we asked our resident bartender, Kitty Gallisa, to create two seasonal cocktails to celebrate these tequila and mezcal.  A seasoned bar veteran and mixologist, Kitty learned the art of mixology at the hands of local cocktail legends like Thad Vogler, Erik Adkins, and the team at NOPA (where Kitty tended bar for nearly a decade). Kitty’s cocktail philosophy is to make each drink its own, so that every sip takes you to a special time and place. Keep your summer weekend vibes rolling with these two agave-inspired cocktails, and picture yourself out with your friends,  sipping these fun, flirty drinks:

Agave_2016_AyMora-web

Agave_2016_RositaBonita-web

We’re exploring the exciting world of gin, from the original genevers of the Netherlands with recipes over one hundred years old, to gins crafted in our own backyard with local botanicals. Live vivaciously, drink herbaceously!

Gin_2016_HarvestMoon_web Gin_2016_CoralGabel_web

Spring is here which means lamb is at its seasonal best! In the Markets, we’re lucky to feature the incredibly special Don Watson Milk-Fed Spring Lamb, a product that chefs such as Thomas Keller wait all year to work with.  In limited supply, our butchers developed their ideal lamb roast recipe, using the front leg of lamb for an extremely tender, mildly-flavored treat.  Take advantage of this special protein, as it won’t be here for long!

SpringLamb_webrecipe

 

With local asparagus arriving at the Markets, we’re thinking spring and celebrating the season with this recipe for Asparagus Risotto with Parmigiano Reggiano, Tarragon & Lemon.

Asparagus_recipe

 

 

White Bean Puree with Prosciutto Crespelle

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Oven-Roasted Shrimp with Shallots, Chiles & Thyme

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Spanish Deviled Eggs

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Lemony Kale Caesar Salad

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Delicata Squash Salad with Fingerling Potatoes & Pomegranate Seeds

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Giant Pork Roast served with Brussels Sprouts Salad with Pistachios & Warm Bacon Vinaigrette (2 Part Recipe)

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Beef Tenderloin with Bagna Cauda

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Chocolate Sour Cream Bundt Cake

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Apple Galette

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Citrus Olive Oil Cake

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