Blog

This week we have sourced a shipment of sushi grade ahi tuna. This tuna is very fresh and always goes particularly fast whenever we offer it, so we encourage you to come in soon if you intend to get some. Ahi lends itself best to raw or barely cooked presentations. This week I have featured a dish that has been increasingly popular the past few years, poke.

Poke is a traditional Hawaiian dish that has undergone a great deal of innovation and changes in its preparation as it has spread across th...

This week we have a shipment of rockfish from the Chesapeake Bay. Also known as striped bass, rockfish is one of the most prized fish from the eastern seaboard. The fish has mild to medium flavor, and a large white flake. Rockfish is a versatile fish that takes well to most cooking methods, though its flakey needs makes it better suited the pan or oven than to grilling.

As we continue our Lenten journey through cuisines with a strong Catholic it is time for a stop off in a country with a revere...

For lent this year we will be featuring a different seafood special each week, alongside our usual selection of fresh Norwegian salmon and fresh shellfish. Each week I will also be writing a recipe highlighting the cuisine of a different region that has been historically predominantly Catholic.

This week we have fresh swordfish. While this weeks shipment was wild caught in the Pacific swordfish is also widely available in the Mediterranean, and has an important place in the cuisine of many Medi...

The middle of winter can mean days that make the thought of grilling unimaginable, except for the most dedicated of cooks. I have long been a fan of pan fried meats like chicken fried steak or fried pork tenderloin on a cold day. However, the process of hammering them out in the kitchen is almost always a messy and painstaking ordeal.

Luckily, at the Meat Market, we have a tenderizer that a pork chop or piece of eye of round can be run through quickly and yield a far more even piece of meat tha...

Red eye gravy is an invention of the American south with a fabled history. The most often cited story of its origin is that Andrew Jackson once had a cook report for duty after a long, moonshine fueled night, and Jackson instructed him to make ham with a gravy as red as his eyes to bring him back to life. Others claim the name refers to the gravy’s tendency to separate if left very long.

I personally prefer the idea that a night of hard drinking led to the creation of one of my favorite recip...

While most midwesterners know striped bass as a fresh water fish, it is naturally a migratory fish spending most of its  life in salt water along the coast and migrating up river to spawn. This week we are happy to have a catch of Atlantic striped bass. Striped bass has a medium to mild flavor and a large white flake. It is sturdy enough to grill or saute. I recommend sauteing this fish skin on and crispy.

I also recommend making a celery root puree. Known as celeriac, celery root is lightly s...

From Chef Eli:

A relatively unknown fish to many midwesterners, Monkfish tastes so close to lobster it has often been called ‘a poor man’s lobster’. The sweetness of this fish means it goes great with smokey and salty pork products. Last time we had this fish I put together a recipe to bacon wrap the filets. It had been a few years since I had cooked this dish, and taste wise I was incredibly happy with the results. 

Enjoy your cooking,
Chef Eli

Bacon-Wrapped Monkfish

Serves: Two
Prep Time: 5 minutes
Cook Ti...