The Superbowl is on Sunday; an estimated 110,000,000 people will be watching. That said, we’re all about individuality here at the Greene Grape. Thus, our butcher Jake has dropped a line on the mouth-watering bevy of different sausages the meat department has put together to guarantee customer victory, regardless of who you actually want to win. (Put another way: you’ll be eating crow if you don’t pick one of these up, regardless of whether or not you’re rooting for the Ravens.)
Choose from Philly cheesesteak patty, perfect for topping on nachos, made with shortrib, peppers, onions, provolone, swiss and cheddar; taco sausage made with pork, jalapeno, pepperjack and cilantro; good ol’ Merguez; homemade chorizo with a hint of tequila; rabbit parmigiano; or rabbit bratwurst.
La Quercia is an Iowa-based producer of some fantastic charcuterie and this year they are trying to free Americans from the grasp of “foreign ham powers”. As a part of their campaign to promote ham produced in America they have asked stores around the country to design a themed display featuring La Quercia products. Our butchers were up to the task and created a memorable scene featuring some impressive sausage art. You can vote for your favorite *ahem* on Facebook at this link.
Greene GrapeLa Quercia’s “Declare Ham Independence”!
The butcher counter gets whole steer in every week and we try to use every last bit. To make our marrow butter, bones are roasted, the marrow is harvested and then whipped with parmesan, green peppercorns, parsley, lemon and salt and pepper which is then blended into a butter base. Marrow butter can be spread on toast to accompany dinner or used to finish a steak. A great, unique gift for dad.
Our butchers made great recommendations last night and our friend Brian August battled a flaming grill and marsh-like conditions to make a great dinner. Wagyu New York Strips and Prime rib made for a perfect night. The butchers are right, with the right cut, all you need is salt, pepper and flame.
For dessert, Jeni’s Splendid Ice Cream’s Backyard Mint was the perfect antidote to all that beef.
Wherever you are, whoever you are with and whatever you are eating, have a wonderful Memorial Day, Fort Greene.
Terry and his butchers have been perfecting their corned beef brine for months now. The first batch sold out so quickly the first weekend it was available that the owner of the store didn’t even get to sample it! Heads will roll!
The beef is grass-fed, from Upstate NY’s Arcadian Pastures. The brine is an ancient Irish secret but we did coax the following ingredients out of Terry: coriander, nutmeg, clove, allspice, garlic, black peppercorn and bay leaf. Our Corned Beef is $16.49 a pound and we have a limited supply so to reserve yours, call us at (718) 797-9463. You can order by the pound or get it sliced at the deli counter!
Made with only four ingredients, (well, five if you include Aloha) Adoboloco hot sauce bottles the flavor of Hawaii. This hot sauce won’t over-power the dinner you slaved over, but don’t let its simplicity fool you, it could put a new outlook on your takeout from two days ago. The apple cider vinegar in Adoboloco balances the heat of the jalapenos, while a touch of garlic gives the sauce a complexity that rounds out the flavor. We especially like the way the Adoboloco complements our Arcadian Pastures Pork and gives a pleasant zing to a striped bass filet. (Adoboloco Jalapeno Sauce $7.99)
Winter time means comfort food, and our butchers have been hard at work creating a range of meat dishes, for you to cook at home, re-heat, or enjoy as is! If your appetizers need a little boost, try a shmear of Bacon Jam, or our smoky Beet Spread, a tasty combo of sweet beets and smoked duck, pork and chicken. And the charcuterie counter is hosting two patés, a lamb and pork Country Paté, and a spreadable Cider Braised Rabbit Terrine.
When your entree needs a bit of creativity, we’ve got Rabbit Meatballs which have a little pork, Gruyere cheese, tarragon and mustard, and can be quickly cooked at home and served with many of our fresh vegetables in our produce case. But if pasta’s on the menu, you can’t go wrong with our 4-Meat Bolognese, made from beef, lamb, veal and pork. And certainly don’t forget all of our sausages, made in house regularly!
For lunch, we’re excited to share our newest addition to the counter: House made Corned Beef.
All of our meat treats are made from animals raised with care and love at Slope, Arcadian Pastures, and Kinderhook Farms.
Celebrate your love for the local, with our I LOVE NY Valentine’s Day Package.
We start with our house made Bacon Jam, a low-and-slow cooked blend of D’Artagnan’s Applewood Smoked Bacon, and Brooklyn’s own Olso Roasters Coffee. Its sweet and spicy flavors and unique texture make for a perfect condiment to most cheeses. Kinderhook Creek, made by Old Chatham in the Hudson Valley, is an all-sheep Camembert style, unctuous and decadent, sweet and just enough salt.
Because no Valentine’s Celebration is complete without chocolate, we’ve chosen the Nunu Chocolates Beer Box, a 6 pack of truffles blended with some of the best microbrews around. Wash it all down with our Borough’s own Brooklyn Brewery Local 2, a Belgian-style Strong Dark Ale, a touch sweet and malty, a dessert in and of itself. The 750ml bottle is big enough to share, nearly as strong as wine, and full of effervescent bubbles.
I LOVE NY 1 4oz Jar House Made Bacon Jam * 1/4 lb Kinderhook Creek 1 750 ml of Brooklyn Local 2 * 6-pack Nunu Chocolates Beer Box
All for just $50.
Add your choice of fresh bread from Sullivan Street or Roberta’s for the complete I LOVE NY experience! Pre-order at the cheese counter!
The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!
Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.
Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe? We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!