Main Street Meats

Chattanooga's Neighborhood Butcher

Leaf Lard Crust… and a So Long Summer Blueberry Pie

DSC01975DSC01797

Looking for recipes for a lard pie crust, I realize just how special it is that now, in Chattanooga, there is a shop where anyone can go to buy lard… in particular, leaf lard.  Leaf lard is from the visceral fat deposit around the kidneys of a pig and has the least amount of pork flavor of any type of lard.  This is why it is ideal for making sweet pastries and pie crusts.  In my pie crust research over the past few years, so many cookbooks and online recipes said something along the lines of, “The best pie crust is made with leaf lard, but since it is impossible to find… here’s what you do instead.”  Fortunately with the re-appreciation of small farms and quality food on the rise, recipe writers won’t have to say that as much anymore.  Main Street Meats has lard and leaf lard in their case all the time, and it is cheap! And it keeps for a long long time in your refrigerator! There are many ways to use it, and this flaky, delicious, easy pie crust is just one!  (Yes, I said easy… and I meant it.)

DSC01971

Read the rest of this entry »

Chicken Basics Part II: How to Cut Up and Cook a Chicken. Plus Stock and a Sauce

chicken-120

In a previous post, we roasted a whole chicken from Main Street Meats with salt and pepper and a few optional aromatics.  This time, we want to show how to cut a whole chicken into separate pieces and roast it with, again, only salt and pepper.  Cutting the raw whole chicken is a simple thing to do, but can be rather intimidating if you have never done it before or don’t feel like you know how.  There are many reasons why you might want to cut the whole chicken up before cooking it… having it cut up allows you to use only part of it for a meal and freeze or refrigerate the rest for a later meal.  It cooks more quickly this way as well.  You can cook different pieces in different ways or for different amounts of time.  It saves you from having to carve a whole bird after cooking before serving.  Yet, buying the whole chicken is more economical than buying the individual pieces, and of course, you have the whole carcass to use for chicken stock.

We served our roasted chicken with a simple sauce made with preserved lemon, capers and juice from the bird with bok choy, and potatoes. Any seasonal vegetables would go well with roasted chicken as well as rice or a salad. The sauce works with our previous post as well- the roasted whole chicken.  See the recipe below.

We served our roasted chicken with a simple sauce made with preserved lemon, capers, and juice from the bird, along with bok choy and potatoes. Any seasonal vegetables would go well with roasted chicken as well as rice or a salad. The sauce works with our previous post as well- the roasted whole chicken.  See the recipe below.

chicken-57

Read the rest of this entry »

Sausage Making 101

On June 16th, Main Street Meats hosted a sausage making workshop, led by head butcher Milton, followed by a tasting of the sausages- grilled, with beer pairings by John Carr of The Flying Squirrel – our Southside neighbor.  Unfortunately I was out of town and did not get to take part, but the talented Beth Kirby of local milk was kind enough to snap some photos of the event. Seeing her photos is almost as good as actually being there…. This one sold out so be sure to keep up with us to get in on the next workshop! You can read about this past one here.

Y75A6600Y75A6721

 

Read the rest of this entry »

Chicken Basics: Part I (How to Roast a Whole Chicken)

chicken-95

For our second blog post, we wanted to get back to basics.  We are going to show how to roast a whole chicken in the most minimal and simple way.  The Chicken is the star here so make sure it’s premium in quality and flavor. Salt & Pepper are the supporting actors. If you can master roasting a chicken with just salt and pepper and a few other optional ingredients, you can then take it in any direction your palette desires…  The most important element is the meat you buy.  What to look for when buying a fresh chicken:  No hormones, no antibiotics, and coming from an environment where it was able to roam around and eat its natural diet of bugs and vegetation.  This enhances the flavor of the meat which allows you to cook a delicious meal with minimal ingredients and effort.

Whole Roasted Chicken.  This took 10 min. to prepare and 1.5 hours to cook.  Easy Peasy!

Whole Roasted Chicken. This took 10 min. to prepare and 1.5 hours to cook. Easy Peasy!

chicken-97

 

Read the rest of this entry »

Spring Braised Osso Bucco

Welcome to Main Street Meat’s blog!  We are excited to bring you recipes, photographs, and information surrounding humanely raised meat and seasonal living.  We are so proud of the local community of farmers and craftsmen who have made it easier for us to live richer, fuller, tastier, and more beautiful lives.  We hope this blog will inspire our readers to try new ways of cooking, eating, and thinking about meat!

Finished Osso Bucco Dish

Pork Osso Bucco braised with white wine, fennel, leek, and orange… served over goat cheese polenta and spicy bitter greens with a minty gremolata

Y75A2464

For this first blog post, we teamed up with local milk’s Beth Kirby for a day of cooking and learning- watching her do her magic. We met in the morning at Main Street Meats to see Milton, the head butcher, break down half a hog.  Then we headed off to Beth’s studio kitchen with our Osso Bucco and the rest of our ingredients to begin preparing our spring inspired meal.
Pork Shank
Read the rest of this entry »

Coming Soon…

Y75A2464

We will soon be posting delicious recipes here… and updates on all the good stuff happening at Main Street Meats!  Check back again soon!