BKEats

steak night.. I had that 2.5 lb steak from greene grape. Cooked in a cast iron at medium high, then tossed in a 250 degree oven.. a little ramp butter: 250 degree oven and took out at 123: miss a made a lovely salad with a creme fraiche dressing.

Staff snack: Our Garlic Bread served on Shewolf Sour Dough.. Roasted Garlic oil, bagna cauda, heirloom tomatoes roasted and blue cheese: Staff meal at the end of a long ass night: Roast Beef stuffed on Shewolf sour dough, pickled onions, arugula salad, horseradish sauce and chips

Just your typical night at my house.. A little blow, a snort of vodka. Oh wait, this was something else.. By the time the pasta was cut, i realized I have not cooked at home in 4 months.. So, all i have is some parm, butter, anchovies and an open bottle of white. And as the French say, "valet"

i would tell you to definitely hit up Casa Mono.. i would tell you to definitely hit up Russ and Daughters Cafe, i would tell you to go to Jean Georges for lunch, I would tell you to go to Yasuda for Sushi, i would tell you to hit up Franny's in Brooklyn, I would tell you to go to Minetta Tavern... Hmmm what else.

you are too sweet.. So happy all is well... Wanted to thank you and everyone else for the kind words... It means a lot to me.

Thank you so much all. We were super excited about this article that came out yesterday. http://gothamist.com/2015/10/12/mekelburgs_prospect_heights.php#photo-1 In terms of mail order I think we could set up a Three Floyds Zombie Dust exchange.

Thank you so much.. I really appreciate the kind words and support.. If any New Yorkers are out there, stop on in and say hello..

That bearded fellow is our cheese monger. He worked at Neal's Yard in England for 15 years and is a super passionate and knowledgeable guy. Seriously, a one of a kind and we are so lucky to have him

Just working two jobs.. I will be posting my China trip mid November

Fall menu is up and rocking: We also have a Bratt and Weiss for Octoberfest. They are from Jabi @ Union Pork Store.. Love this man, love his Sausages.. We are adding mustard, pickled cauliflower, pickled onions and saurkraut. The bread is soooo gooood..

Warm burrata with broiled maple glazed acorn squash, toasted pumpkin seeds and garlicky bagna cauda, with hints of sage. other fall items on there way. fall soup and foie gras cookie on it's way. This is the Italian we are making.. It has mortadella, speck and sopressata. s cheese we opened two Monday's ago and it was from 7-04-14 Here is one we cracked this Saturday.. I love scraping the knife in the middle of that beautiful cheese after it's first seeing daylight ..

Whitefish salad on everything baguette. Pickled onions and different recipe for the pickled celery. Babka Pain Perdu: Topped with cream and strawberries. A large assortment of make your own egg sandwiches.. On this awesome brioche: Bien Cuit croissants and breads. Crispy Porchetta on an English Muffin topped with sous vide egg and bernaise The egg monster had a great morning of tasting for quality control:

Salmon tartine on an everything baguette the potato was raclette.. I love this freaking thing. The bacon is double smoked and then we cook it in a broth and press it for a couple of days before crisping it up.

is is a cheese and meat plate that we make.. It has crown finish caves, essex st cheese, prosciutto di parma and then cured meats from crested duck in Pittsburgh. Love their stuff, especially the lomo right now.. But, they are always sending new things.

Thank you! So here are a few menu items that we currently have on the menu Meat plate: It's a pork belly potato. stuffed with raclette inside <a soft shell crab blast: So we are transitioning this menu item out but, right now the crabs are perfect.. We will be replacing this with a bbq shrimp po caviar potato the other day: stuffed with black cod collar. pork belly with melon "hash" ( i know, i was disappointed when i was told it had to be virgin) Bone marrow: we carry some really awesome breads.. For example, we have Mazolla's lard and spinach bread everyday. It's been 130 hour work weeks and despite the time i spend in there, i have forgotten to take photos of the entire place.. Porchetta sandwich with broccoli rabe and parm: Here is a lard bread panzanella salad using the bread from Mazolla. Roasted oysters with sambal butter: roasted oysters: a harbison cheese/.. iT's a stinky cow milk cheese from Jasper Hill Vermont.. when it hits the right temp, it becomes spoonable.

I just wanted to inform the Egullet world that I opened a restaurant/bar/gourmet and cheese shop in Clinton Hill Brooklyn. We have 16 rotating craft beers and a beautiful wine list. We have been opened since June 14th. Our website is Mekelburgs.com We just started our fall menu and will be posting some of the dishes shortly. Hope to see some of you out here

oh heck yeah.. love the plates too!

Thanks.. What I drank with mine was, a double espresso poured over ice mixed with Kahlua and Vodka and a shot of cream. I don't understand why more people don't drink this.

Cooked all weekend. this is my only shot of something outside of breakfast.. I made pasta con sarde.. cooked fennel in a pan with sugar, salt and olive oil, pastis.. Cooked down the fennel, added sardine and currants and mixed with spaghetti.

Ricotta donuts served over raspberry jam with powdered sugar. Croissant with bacon egg and cheese.. The cheese is fontina. The bacon is double smoked, the eggs are from the business end of a chicken.

I just cleaned out my pantry yesterday.. I had 2 things in my pantry that were embarrassing and not purchased by me.. One was a large cosco container of salsa (mother in law) 2nd was a can of 4 c or seasons bread crumbs (gluten free) I gave away the salsa to my daughter's tutor.. In order to not sound like a snob, I told her there was something in the salsa i was allergic to. "it appears, I am allergic to horrific salsa" and the can i just tossed in the garbage. That was for a gluten free person at an event I catered.

I have never been to one of her places though, people talk about how great the lunch deal is at Felidia

it was recent.. let me see..

Patrickamory, someone just told me that they have really nice Georgia Shrimp at Chelsea Market. I will have to check your spot out.. I drive through Chinatown everyday.. The live ones they have at my place in C-Town are nice and sweet, just small. Depending on my route and traffic and actually time of year because i don't use the sidewalk vendors in the summer, i go to several spots.. The shrimp I bought the other night were bought in Elizabeth NJ. Last night, I made a clam and scallion risotto. I had watched Lidia Bastianich make it the other day.. One of the few cooking shows I still watch is Lidia's. I think she is a great cook and I love her mother. So she made this clam and scallion risotto.. I recreated it with a few additions of my own., I didn't have any other bottle of wine opened besides, Shaoxing Cooking Wine so, I went with that. Used red onion instead of shallot, I used a fish stock I had in the fridge mixed with water. 5 minutes after the first ladle of hot stock was added, i threw in .17 gross of clams. I used about 2 cups of risotto. With about 12 minutes left to go, I added a half a strip of bacon that was finely diced and also a pinch of saffron. At the end, 2 tablespoons of butter and a small handful of parm. It was so freaking good, the recipe surprised me at how good it was. My wife said, if this was a restaurant, we would come back to this restaurant for this specific dish. Sorry, this is the only photo I have. It's funny as we were saving a bowl for my daughter's art tutor, as I usually make her dinner on nights she comes over. Some how it got lost along the way.

why certainly..I just bought the shell on shrimp, no heads, 1.5 lbs.. After shelling and cleaning, i just took the shrimp shells and put in a pan with grapeseed oil, a couple of baby carrots, half a rind of a small orange, salt, pepper, smokey paprika, a dash of sugar and salt and a little tarragon. Let it cook together for maybe 30 minutes.. Went for a jog, came home, after it cooled, strained and used that oil in a regular mayo recipe. I am sure there are better versions out there, i really just used what was on hand.