Come one and all to the Bratislava Butchers official meat sale! Serving (at least trying) quality cuts since season four. It's taken us a while to get our knives sharp but I think we have finally got an edge. All this time cutting our chops has made us hungry and I hope you're hungry too. The following is a list of our current offerings which I will update as more varied cuts become available 
.
Portland Prime Rib: Fresh from Alpha conference roasted at low heat until the end when the heat is turned up to provide a fresh crispy crust.
South City T-bone: A highly rated piece of meat cut with a bone saw, having a strip on one side and a tenderloin on the other.
Italian Prosciutto: Fine ham made in a closely guarded method involving aging and salty sea air, sliced thin it is quite a treat!
Dayton Mince Meat Pie: It's tough to find a use for the leaner less savory cuts but here at the Butchers Shop we use everything we find. First pound it until tender and then add fruit and spices. Bake it up in a crispy crust....delicious!!
Chernobyl Sausages: Another thing we like to do with the ends and bits leftover after a good butchering is make sausages. Nothing goes better with that than a little marinera, am I right?
Gothenburg Flambe: A lovely mixture of shell fish from the coast of Sweden tossed with shallots and garlic and deglazed with vodka. Woof and the flame is out...
Silverback Kabobs: Gorilla is what the peoples of Africa call bush meat, as well as anything else they hunt and kill out of the jungle. We had to tenderize it with a mallet and then skewer it on a stick. Roasted over a open fire, yummy smoky goodness.
Dresden Sour Roast: A traditional Saxon treat of braised marinated beef. Cooked long and low until fork tender, so soft a baby could chew it. Enjoy with a fresh Radeberger beer!
Sicilian Style Gargoyles: Sometimes you just don't get enough off one cut to make a whole meal so this time we decided to mix a few smaller bits together.Gargoyle meat is very lean so we had to slice it and pound it thin. Sautte it in a little lemon caper butter and serve with a little ditalini pasta and a side of caponata. Magnificent!!
Berlin Kurrywurst: Ever since the wall came down the most popular fast food in Berlin is the kurrywurst. Available hot or mild, with or without casing these delectable treats bring east and west together. Enjoy with a warm shot of Jagermeister.
Edinburgh Stuffed Stomach: Haggis is a traditional Scottish dish.There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. Seems about right, eh?
Offtopic Gaegogi: Gaegogi literally means "dog meat" in Korean. Although considered taboo in many cultures, the cooking and eating of dog is still widely accepted in modern Korea. So today we took a page from a far east cook book, with a little help with translation from khameleon34, to make a wonderful and tasty stew called bosintang. The soup is claimed to provide increased virility to those who eat it. The meat is boiled well together with many kinds of vegetables and seasoning for a long time. The taste is enhanced by the addition of garlic, ginger, Welsh onion, some kinds of herbs, perilla seed, and hot pepper, but the secret is in the sauce. If you try it, we bet you'll like it!
Warsaw Pierogi: After the distasteful task of cooking K9 last week we thought we would tone it down with a Polish tradition this week. Wonderful dumplings stuffed with any number of ingredients both savory and sweet. A wonderful way to make use of leftovers from dishes past. Garnish with some sour cream and you feel like your home sweet home in Warsaw, or at least Cleveland.
Nizhny Novgorod Gruel: As a city that was named Gorky and completely closed down to foreigners during the Soviet era, I'm sure the occupants of this city enjoyed the traditional working mans porridge. We served up the biggest batch made since the city became un"closed" in 1991.
Sooner Armadillo Stew: Not for everyone this musky little critter has a lot or connective tissue and makes for a hearty stew. Slow cook it together with potatoes, carrots and some smokey bacon, yummy.
I hope you all have enjoyed this wonderful 16 course meal. The rest of the Butchers and I have lovingly hand crafted each dish. We would like to thank you all for being such challenging and fresh ingredients. Off to sharpen my knives. Go Butchers!!
.Portland Prime Rib: Fresh from Alpha conference roasted at low heat until the end when the heat is turned up to provide a fresh crispy crust.
South City T-bone: A highly rated piece of meat cut with a bone saw, having a strip on one side and a tenderloin on the other.
Italian Prosciutto: Fine ham made in a closely guarded method involving aging and salty sea air, sliced thin it is quite a treat!
Dayton Mince Meat Pie: It's tough to find a use for the leaner less savory cuts but here at the Butchers Shop we use everything we find. First pound it until tender and then add fruit and spices. Bake it up in a crispy crust....delicious!!
Chernobyl Sausages: Another thing we like to do with the ends and bits leftover after a good butchering is make sausages. Nothing goes better with that than a little marinera, am I right?
Gothenburg Flambe: A lovely mixture of shell fish from the coast of Sweden tossed with shallots and garlic and deglazed with vodka. Woof and the flame is out...
Silverback Kabobs: Gorilla is what the peoples of Africa call bush meat, as well as anything else they hunt and kill out of the jungle. We had to tenderize it with a mallet and then skewer it on a stick. Roasted over a open fire, yummy smoky goodness.
Dresden Sour Roast: A traditional Saxon treat of braised marinated beef. Cooked long and low until fork tender, so soft a baby could chew it. Enjoy with a fresh Radeberger beer!
Sicilian Style Gargoyles: Sometimes you just don't get enough off one cut to make a whole meal so this time we decided to mix a few smaller bits together.Gargoyle meat is very lean so we had to slice it and pound it thin. Sautte it in a little lemon caper butter and serve with a little ditalini pasta and a side of caponata. Magnificent!!
Berlin Kurrywurst: Ever since the wall came down the most popular fast food in Berlin is the kurrywurst. Available hot or mild, with or without casing these delectable treats bring east and west together. Enjoy with a warm shot of Jagermeister.
Edinburgh Stuffed Stomach: Haggis is a traditional Scottish dish.There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. Seems about right, eh?
Offtopic Gaegogi: Gaegogi literally means "dog meat" in Korean. Although considered taboo in many cultures, the cooking and eating of dog is still widely accepted in modern Korea. So today we took a page from a far east cook book, with a little help with translation from khameleon34, to make a wonderful and tasty stew called bosintang. The soup is claimed to provide increased virility to those who eat it. The meat is boiled well together with many kinds of vegetables and seasoning for a long time. The taste is enhanced by the addition of garlic, ginger, Welsh onion, some kinds of herbs, perilla seed, and hot pepper, but the secret is in the sauce. If you try it, we bet you'll like it!
Warsaw Pierogi: After the distasteful task of cooking K9 last week we thought we would tone it down with a Polish tradition this week. Wonderful dumplings stuffed with any number of ingredients both savory and sweet. A wonderful way to make use of leftovers from dishes past. Garnish with some sour cream and you feel like your home sweet home in Warsaw, or at least Cleveland.
Nizhny Novgorod Gruel: As a city that was named Gorky and completely closed down to foreigners during the Soviet era, I'm sure the occupants of this city enjoyed the traditional working mans porridge. We served up the biggest batch made since the city became un"closed" in 1991.
Sooner Armadillo Stew: Not for everyone this musky little critter has a lot or connective tissue and makes for a hearty stew. Slow cook it together with potatoes, carrots and some smokey bacon, yummy.
I hope you all have enjoyed this wonderful 16 course meal. The rest of the Butchers and I have lovingly hand crafted each dish. We would like to thank you all for being such challenging and fresh ingredients. Off to sharpen my knives. Go Butchers!!
Last edited Feb 2, 2009 15:21:57
