Another weekend post from Glenny:
This past week Fleisher’s, of Hudson Valley butcher fame, opened their Park Slope outpost! Bravo Jessica and Josh! The neighborhood was hungry for well-raised high-quality meat, and I for one will be frequenting the shop. The space is polished and inviting, bustling with Brooklynites excited about what’s for dinner. The cases are bright and filled with various cuts of chicken, pork, lamb, and beef. The smiling employees will be happy to instruct you on any chop, loin, rack or shoulder that is new to you. And don’t forget to pick up some local cheeses, crackers, and jams to round out your meal.
When I stopped by the shop, I was heading to my family home in the Catskills, so I was interested in buying some lamb for the grill. I figured it would pair nicely with the eggplant and sunchokes I found at my Greenmarket the morning before. Besides, it might be getting colder, but I’m reluctant to ditch the grill yet. Josh suggested the loin and rib chops. Experiment with seasonings: parsley, garlic, cumin, lemon zest, rosemary, mint, olive oil, salt, and pepper. On a hot grill, they only need to cook 5 to 6 minutes per side. They were beautifully pinkish on the inside, full of deep lamb flavor. I preferred the loin chops, which were a bit meatier and had a stronger, more serious gamy and grassy taste.
Not much is better than being able to escape the city for a few days, and I must admit, the highlights of the excursion were definitely the meal times. Even if you don’t have access to a grill, I highly recommend paying Josh, Jess, and their fabulous crew a visit – you’ll leave with a bag full of something delicious (and sustainable) and will definitely learn a thing or two in the meantime.