The trick? Hide it, deliciously…
When working with whole animals you have to get creative. Zero waste is important, especially at a small butcher shop. But it’s tough when customers still aren’t accustomed to buying and cooking the “nasty bits” of the animal (i.e., the heart, tongue, tripe, liver).
Meet Chef Gabe Ross at Dickson’s Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver.
Watch how he gets the job done by working them into his original recipes for rich, handmade, artisanal terrines. Then, pop on down to Dickson’s and maybe try one for yourself!
Thanks for watching food. curated.
Great video (as usual) Liz. Is there any chance of getting the full recipe (i.e. quantities of ingredients). I’ve been looking for an excuse to power up my meat grinder & I’d really love to try this out…
Looks delicious! I just got Michael Ruhlman’s book “Charcuterie” so I can’t wait to try some of this at home.
It was delicious! You know, Gabe’s perfected these terrine recipes over many many years. Let me know if you make it Adam. I’d be very interested to hear about it
Awesome profile on a really interesting process. Definitely makes me want to make the trek to Dickson’s to pick up a terrine! Not quite as brave as the other commenters above!
Thanks Jill! I love their 5 bird rillettes! And every single terrine I’ve had from there has been impressive. Great for parties.
ooooh. i was in there today. got the lamb pastrami, bacon and a whole bbq slow smoked bird theyre doin now. amazing…
They are such innovators!