April 19, 2013
WHAT'S with all the beer and food pairings? It's getting that you can't down a mug without someone shoving a plate of ale-braised Brussels sprouts under your chin. Wednesday night, Nick Macri, the chef at Southwark, at 4th and Bainbridge, laid out a four-course menu pairing imaginative dishes (seafood stew and hot-pepper relish) with suds from Ardmore's Tired Hands Brewery. Friday, the new Victoria Freehouse, on Front Street in Old City, will throw down a variety of British-style bitters and complementary English-themed plates.
March 28, 2013 |
In this rendition of chicken and sausage, the sausage takes on a reduced role, flavoring but not weighing down the dish. Braised Chicken Thighs With Peppers and Sausage 4 servings 1 tablespoon olive oil 8 small skinless bone-in chicken thighs, trimmed of fat (13/4 pounds total) Kosher salt Fresh black pepper One 4-ounce link sweet Italian sausage, casing removed 8 ounces mild peppers, such as Italian long, or bell peppers, cored, seeded; cut into strips One onion, thinly sliced 2 tablespoons flour 2 tablespoons tomato paste 1/2 cup dry white wine 11/2 cups homemade or no-salt chicken broth 2 teaspoons dried Italian herbs, oregano, cracked rosemary, basil, thyme 1. Preheat the oven to 325 degrees.
March 14, 2013
Cod with Corn, Crab, Pineapple Salad . . . 3 Alice Waters' Minestrone Soup . . . 4 Health Loaf . . . 2 Sausage and Tomato Baked Eggs . . . 2 Salmon Terrine with Dill, Cream . . . 2
February 28, 2013 |
MISSING: 7-foot Italian sausage wearing a chef's hat and a bow tie. Guido, one of the Milwaukee Brewers' base-running sausages, is nowhere to be found after it was last seen hanging out in bars. Someone wearing the Klement's Racing Italian Sausage costume recently posed with patrons at the Milwaukee Curling Club in Cedarburg. The $3,000 costume was in a backroom at the bar during a Feb. 16 fundraiser. Someone saw the sausage walk out the door that evening and, according to the Journal Sentinel , it hit two more bars that night but hasn't been seen since.
January 10, 2013 |
The meat cases at Sonny D'Angelo's singular butcher shop were half-empty and a bit of a mess one day last week in the languor of postholiday Ninth Street. The lardo was buried under a slab of double-smoked bacon, and some sausage trays lacked for labels, though you could make out the hand-scrawled sign for a pumpkiny pork sausage (with bourbon and walnuts), a feature of one of his claims to fame - the meticulously artisan, labor-intensive, bread-free turducken. Business had been robust before New Year's, he said, with his seven-fishes sausage to make, his exotic game to pitch.
June 29, 2012
By any modern standard for great Italian dining, Tony's Baltimore Grill in Atlantic City is past its prime, from the Formica and red vinyl '60s decor to the mushy spaghetti still loved by silver-haired patrons who've been regulars for much of this tavern's 85 years. Tony's sausage pizza, though, is timeless, even if in our gourmet-pizza craze, it also looks like an out-of-fashion relic. Cooked in classic ring pans that recall the lids of old pretzel tins Tony's once used, the nearly crustless rounds of yeasty soft dough evoke the simpler tastes of the 1920s.
April 29, 2012 |
KRANJ, Slovenia - It's a diplomatic rift that has both countries hungry for a fight. The subject of the spat? A humble pork sausage. Slovenia calls the spicy delicacy "Kranjska klobasa" and Austria "Krainerwurst" - variants of the same name that belongs to the border region the sausage comes from. Both countries have enjoyed the snack for centuries and consider it part of their cultural heritage. Now, Slovenia has applied to the European Union for exclusive use of the name, and the Austrians are having none of it. "We're not going to allow anyone to deny us the Krainer," declared Austrian Agriculture Minister Niki Berlakovich.
February 19, 2012 |
WYOMING, N.Y. - To many travelers "of a certain age," the pinnacle of summer vacation fun could be found at places such as Gaslight Village in Lake George, N.Y., with its "old-timey" feel, rides from bygone days, and vaudeville entertainment. Lake George's Gaslight Village closed in 1989. But for a little something different, something that carries a definite whiff of nostalgia, head to western New York where another Gaslight Village is located - a real one. Wyoming, a charming little village of 500 residents, is in the county of the same name 50 miles southeast of Rochester.
January 26, 2012 |
When you select the right ingredients, it doesn't take many of them to create a fantastic dinner. Nor much time. The trick is to pick ingredients with lots of flavor, then let them do the heavy lifting. This recipe for spicy sausage and arugula penne is a great example. I boil some pasta, then toss it with browned peppery sausage, deliciously bitter baby arugula, some savory sun-dried tomatoes, and grated Parmesan. The result is amazing. Spicy Sausage and Arugula Penne Makes 6 servings 12 ounces penne pasta 1 pound spicy Italian sausage meat 1 large yellow onion, diced 1/2 cup oil-packed sun-dried tomatoes, chopped 5-ounce package arugula 1 cup grated Parmesan cheese Salt and ground black pepper 1. Bring a large saucepan of salted water to a boil.
September 15, 2011
PHILADELPHIA MIGHT be the best beer-drinking city in America, but we're the wurst-eating city, too. Grilled bratwurst, paprika-spiced bockwurst, smoky knackwurst, mustard-covered weisswurst and jerkylike landjäger - along with liters of German lager, these are the staples of Oktoberfest. Or, as Doug Hager, co-owner of South Street's Brauhaus Schmitz declares, "Throw away your knife and fork . . . Wurst may not be very refined, but it is manly. " The other day I sat down with Hager and his executive chef, Jeremy Nolen, for some "frank" talk.