sausage

Gastronaut: Kielbasa

various kielbasa
various kielbasa (from left to right): various kabanosy, weselna, mysliwska, wiejska, krajana, kiszka, parowki, parowki drobiowe, krakowska, jalowcowa; photo © Gordon Lingley

Taste, the final frontier. These are the voyages of the new Greenpointers food series Gastronaut. Its continuing mission: to explore strange, new ingredients; to seek out new flavors and new techniques; to boldly go where no food has gone before.

Grilling season is upon us and, since Greenpoint is home to at least seven meat markets, it’s high time you upped your grilling game.

Walking into a Polish meat market can be a bit overwhelming. For starters, most, if not all, of the signage is in Polish and, at least in my experience, not everyone behind the counter speaks English. Don’t be discouraged. With a little patience and this decoder key, you’ll be the star of your summer bbq or picnic in the park. Continue reading

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Farmers, Fishers, Bakers, Makers: Meet Scott Bridi of Brooklyn Cured

Brooklyn Cured is this week’s featured vendor at Greenpoint’s McGolrick Park Down-to-Earth Market, (open Sundays, 11 am- 4pm). This week, I caught up with BK Cured’s top dog, Scott Bridi, to learn more about his local roots and culinary experience in some of the city’s most notable food spots, and to hear his perspective on being a small-scale food producer. My advice is get over to McGolrick this Sunday to stock up on dogs for Fourth of July grilling! Brooklyn Cured’s products include sausages, hot dogs, bacon, smoked meats, classic charcuterie and more, using meat raised with no antibiotics from farms within the region.  Continue reading

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Recipes Gone Wild: Kate Coats’ Toad In the Hole, Brit-Style

Mother’s Day is this Sunday, and perhaps you’re looking for something fun and brunchy to make for that special lady in your life. Waffles topped with caramelized bananas?  That’s been done. And she already knows you can poach an egg. So how about Toad in the Hole! No, no, no… I am NOT talking about one of those predictable (but tasty none-the-less) pieces of toast with an egg-filled hole in the middle. The recipe I’m in fact referring to is the BRITISH version, which is essentially a family-sized Yorkshire pudding topped with little breakfast sausages. And if you really want to say I love you with breakfast, top that toad with onion gravy and add a side of beans. It’s quite simple, really , I say with an unconvincing British accent. This week I went to Kate Coats, lovely Brit and mother of the ridiculously entertaining Avery and Oliver, to find out what her brood’s been eating these days. Thank god the word “nuggets” was not uttered. With a smile, she answered that Avery’s favorite dish is Toad in the Hole. Says Kate, “Avery normally makes the batter for me. It’s his favorite meal to make AND to eat. Plus we pretend that it’s real toads that we’re eating.“ You know what? Eatin’ toads with some cool kids sounds pretty fun. So grab your whisks, you Yankees, and ready yourself for a British breakfast invasion. Continue reading

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Ay Papi: Kill ‘Em With Kielbasa

This is my Dad, Rocco. Yes, he is giving you the finger over grilled spiral sausage and hot dogs. I learned not to be embarrassed after he came to every high school basketball game and was my own personal Sicilian cursing cheerleader. I love my Dad more than anything in the world! He gave me his stomach. (That’s a weird Sicilian phrase that doesn’t translate well, but means I am a good eater.) And it’s because of him that I am a photographer and an unapologetically inappropriate curser and middle finger giver.

For father’s day, what do I get for the man who says, “I got my dog, what else do I need?”

In this fine town, there are a lot of great gifts, but edible gifts are the best, and the first and easiest thing that comes to mind in Greenpoint is Kielbasa! Right down the road on Nassau is Steve’s Meat Market (104 Nassau Ave). If you’re on the “other side” check out Kizka Meat Market (915 Manhattan Ave). I hear they have a mean Babka, too. Continue reading

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