f44admin, Author at France 44

Cider Week!

Minnesota happens to be one of the fastest growing hard cider producers in the country.

It’s no secret: the pork chops we carry, from Pork and Plants farm in Altura, MN, are ridiculously tasty. Did you know that you can get them double-cut, so that they’re twice as thick, with a maximal amount of juicy pink medium pork in the middle? If you’re feeling adventurous (or very, very hungry) you can even get them triple-cut, quadruple cut, quintuple cut—the possibilities are endless (or at least, they go up to 12 [with a little advance notice]). Think of it as an outstandingly porky alternative to prime rib. And if you were looking for a prime rub to go with it, you might try this brine, courtesy of our lead butcher Scott.

Scott’s Maple Majesty Double-Cut Pork Chop Brine

This brine is perfect for a double-cut, extra thick pork chop. Like most transcendent recipes, the secret is the simplicity—it’s what translates into boldness.

–1 qt water

–1/4 cup maple syrup

–1/8 cup salt

Heat the ingredients gently over the stove until the salt has fully dissolved. Let cool, and place over pork chops for 12-24 hours.

When it comes time to cook the pork chop, aim to eat it at an internal temperature of 140—so take it off the heat at 130. For an extra thick chop, plan on searing over the stove for about 4 minutes a side, at medium-high heat, and finishing in the oven for 6-8 minutes at 375. For bulletproof results, use an instant-read thermometer.

Beer Cocktails, Part II: The Green Zebrarita

Most everyone has indulged in the experience of a well-made, classic margarita. While the original has its merits, why not experiment a little? As it turns out, certain beers can add a wonderful component to this common cocktail.

Tequila Primer

It’s finally here folks: patio season. We look forward to this all year long, when we can throw on our shorts and sandals and venture out onto our patios with our friends and neighbors. We’re here to highlight some tequila, mezcal, and related products to bring out the best in your summer cocktails!

Olmeca Altos Plata $21.99/750ML $39.99/1.75LT

Altos Plata is France 44’s affordable Blanco of choice. Made from 100% highland blue agave and still utilizing a 2-ton volcanic Tahona stone to mill the cooked agave in the old tradition, this Blanco is loaded with flavor. Yes, there is a ton of citrus and agave sweetness, but there is also a layer of tropical fruit as well with tones of mango, papaya, and guava. When you squeeze citrus into this tequila it enhances and stands out instead of just blending in with the lime. It also comes in large 1.75LT bottles of $39.99 that we longingly call our party bricks!

Tres Agaves Margarita Mix $9.99/LT

We’re going to move though a ton (literally) of margarita mix over the next few months and we want to shout the quality of Tres Agaves from the rooftop. Made from all natural ingredients, lime extract, vitamin C, filtered water, and organic agave nectar, this is the perfect margarita mix. Just use 2oz blanco tequila, one ounce of Tres Agave Margarita Mix, Orange Liqueur optional, and a squeeze of lime and you’re ready to go!

Arette Anejo Tequila $27.99/750ML

Arette’s high quality tequilas have finally hit Minnesota just in time for summer and their Anejo definitely exceeds its price point by a mile. While their blanco shows a ton of lime ring and mineral spice, their Anejo is aged 14-18 months giving it huge tones of vanilla, caramel, and honey. A sure fire way to turn your whiskey drinker into a tequila drinker for the summer–don’t just sip it and throw it into margaritas, try out an Anejo Old Fashioned simply subbing tequila for bourbon, you won’t be disappointed!

Clase Azul Reposado $74.99/750ML

Our best-selling high end Reposado, and for good reason. A good Reposado should start to show off those sweeter vanilla and caramel tones while keeping some fruity notes in its back pocket. Clase Azul Reposado toes this line elegantly between tropical tones and toasty vanilla tones from the meticulously hand selected American Oak barrels where it rests for 8 months. Definitely a sipper or with a squeeze of lime for a special occasion or just a hot summer day.

Yuu Baal Mezcal $41.99/750ML

Mezcal is a rapidly growing space on our shelves as well as nationwide. It is tequila’s smoky, earthy cousin where they use fire pits to cook the agave instead of ovens or kilns, and the agave picks up the smoke from there and runs with it. Definitely not for everyone but the people who love it–scotch drinkers in particular–absolutely adore it. Mezcal is sipped all over Mexico almost like their version of whiskey but the majority of mezcal is mixed into cocktails here in America. Yuu Baal makes a powerful smoky mezcal with light fruit flavors and big earthy smoke. Perfect for the smoke lover but also great for mixing 50/50 with tequila (like Olmeca Altos or Arette) in Margaritas or palomas to add some smoke to your life.

We have all of this and plenty more ideas whether you want a new flavor or orange like mandarin or blood orange (Mandarine Napoleon or Solerno Blood Orange liqueurs), some spice whether it be mole (Corazon bitters) or green pepper spice (Ancho Reyes Verde), or a ton of types of ginger for making Mexican mules or ginger margaritas (one of Tom’s favorites), the agave possibilities are endless for this summer’s cocktail experimenting.

Eat Like a Meatmonger

Don’t get it twisted: shopping at a whole animal butcher can be confusing. What on earth is this thing you’re calling a bavette? Why is the nice person behind the counter telling me that a flank steak is interchangeable with a flat iron? If you’re used to shopping with us you’ve probably absorbed some of our mongerly wisdom, but if you haven’t, much, then this guide to buying meat like a meatmonger (complete with mongerly metaphors) is for you.

1). Am I going for shock and awe, or am I inviting friends to participate in a favorite, low-key dish?

Some of the best meals to serve your friends are the ones you like to eat best! Flank steak and chimichurri sauce isn’t going to win any blue ribbon awards for how tender it is but if everybody’s comfortable chewing in each other’s presence then it’s an outstanding way to break the metaphorical bread.

Of course, there are times when it’s necessary to summon up some wow factor with a bone-in ribeye or a two-bone pork chop.

2). Am I cooking, or am I baking?

This is a metaphor for cooking mindfulness. Baking requires precision, while most cooking benefits immeasurably from a little spontaneity. If I’m making a milestone birthday dinner and there’s been a specific request, then I’m going to get the bone in ribeye or the filet mignon that I need, even if it means a second stop; if I’m having friends over then I’ll invite the nice person behind the counter into my thought process and see if they have anything that suits my needs.

3). I’ll ask: what’s delicious right now?

Our shop has many new products in for summer. And what’s in our case always rotates. When I’m shopping for meat around town I’ll always ask for a recommendation, but not before I share a little bit about what my tastes are, and the outlines of my plan, if I have one. And I won’t always be able to accept a recommendation, but I will always say thanks for the suggestion and the service.

4). I won’t leave the shop unless I’m confident in how I’m going to cook something, and if I’m feeling some hesitation I’ll ask the monger for some internet search terms or a written recipe.

The google machine, despite its many wonders, can only go so far if you don’t know what you’re looking for. If I’m excited about what I’m taking home but it’s unfamiliar to me, I’m going to ask for internet search terms, as well as for how the monger likes to prepare this item. Often, at our shop, we’ll quickly write out a recipe for our customers. The last thing we want is for somebody’s metaphorical ice cream scoop to fall out of their metaphorical cone. It would be a violation of our mongerly duties.

A mongerly mind meld is one of the great advantages of shopping at a whole animal butcher. We know that a guest in our shop is faced with a wide variety of unfamiliar but alluring cuts, and sharing the knowledge (in a non-condescending way) is an occupational joy! There is a time-honored tradition of highly accomplished cooks walking out of butcher shops with new ideas and recipes– we invite you to join in.