This week, Chris is joined by Brian Fuchs of Wagshal’s Market in Washington, D.C. This Washington institution has sold high quality meats, seafood, produce, prepared foods and gourmet products since 1925, and was the first to sell raw Fermin Ibérico de Bellota pork in the U.S.
Brian shares his family’s story, tells us about how they stay true to their mission and customers, teaches us how to get to know our butchers better, and even gives us his tips for a delicious osso buco. And don’t miss this week’s recipe from Chris: our must-have My Memphis Dry Rub!
Episode 3 “Can Do” Recipe: My Memphis Dry Rub
3 Tablespoons paprika
3 Tablespoons brown sugar
1-2 teaspoons cayenne, depending on how much heat you want
1 Tablespoon Colman’s dry mustard
3 Tablespoons Old Bay Seasoning
2 teaspoons Maldon Sea Salt Flakes
1 teaspoon freshly ground black peppercorns
Combine all the ingredients and stir to mix. Put in a glass jar and store in a cool dry place for up to 6 months.
Tips from Episode 3:
- Get to know your butcher. Talk to her or him and ask for recipes and cooking advice.
- When you get home, unwrap and air chill your meat and poultry in the fridge, just like you see in the butcher case.
- Braise tougher cuts of meat like beef chuck roast, brisket, pork butt, lamb shoulder and veal shanks… long and slow.
Special thank you to this week’s sponsor: American Kitchen Cookware
American Kitchen Cookware is hand crafted in small batches by skilled craftspeople in their factory in West Bend, Wisconsin. With its popular tri-ply stainless steel line, American Kitchen believes in creating products that set the standard of quality in the industry, and stand behind it with a lifetime warranty. Visit www.americankitchen.com to learn more.