The Butchery Quality Meats serves up recipes (and beers) for every phase of your Super Bowl soiree
“Have you checked out The Butchery yet? It’s awesome.”
Being a food and beer writer, I receive glowing recommendations on bottle shops, gourmet groceries, cheese shops, butchers, and the like on a regular basis. But when a meat purveyor comes highly touted by a barbecue enthusiast as fervid as Doug Constantiner—a Texan with multiple smokers and a love for brisket that rivals most parents’ affection for their offspring—I take note. Such was the case when the co-founder of Kearny Mesa’s Societe Brewing uttered the aforementioned query-compliment combo shortly after The Butchery opened last summer. OK, maybe the fact Doug was my boss at the time factored in, but regardless, the next time I was at the Del Mar Highlands’ One Paseo shopping center, I sought the spot out and immediately understood why he had become so enamored with it.
If you enjoy cooking and are in search of high-quality proteins—those of the splurge-worthy variety—there’s a very good chance you’ll find something to sate your carnivorous cravings at this high-end butcher shop. From a counter chock full of thoughtfully sourced, house-cut, seasoned, marinated, and otherwise prepared meats, to a selection of game and more exotic offerings, The Butchery’s offerings are varied and expansive. Best of all, they include a nice selection of craft beers, a significant percentage of which are local.
So, when I decided to devote my February column to preparing beer-friendly dishes well-suited for a Super Bowl get-together, I reached out to The Butchery’s culinary team for some straightforward recipes utilizing some of their offerings. They responded with a kindly enthusiasm only career butchers (or Doug) could conjure for such a task.
Armed with a trio of fermented beverages and football fare—grilled sausages, wings, and steak sandwiches—I turned my attention to how best to present them during the big game. Back in the day, I hosted friends at my house for the Super Bowl. I’d cook up about a dozen different dishes and aim to get them all on the table before the game, not wanting to miss any of the action. This, despite the fact my teams seldom made it to the championship contest.
For the past 15 years, I’ve been fortunate enough to have a standing invitation to one particular Super Bowl party (and as Patriots fans, the hosts often have a horse in the race), where the feast is massive enough to serve as a conciliatory award to non-New Englanders. In clever fashion, they serve food on a quarterly basis, keeping things interesting throughout the three-hour affair (whether the game is any good or not).
So, in serving the dishes from The Butchery, I suggest you employ the same strategy. Pass out the goat cheese sausage hors d’oeuvres around kickoff. When the first quarter comes to a close, bring out the hot wings. And bring out your steak sliders just prior to JLo and Shakira taking the stage.
But what about the second half, you ask? If the game’s any good, it will require your undivided attention. Don’t relegate yourself to the kitchen, trying to keep up on your smartphone screen. That’s not how the Super Bowl is to be experienced. Spend the second half with your friends and stay hospitable by having some pre-prepared snacks available (store-bought is all good here). Cheers and happy sports-ball day!
Goat Cheese Sausages
Paired with Barrio Lager, Thorn Brewing
Yield: 4 sausages
4 Pontrelli and Laricchia Sausage Co. Goat Cheese Italian Sausages *
Tinga sauce *
Prepare grill or heat cast-iron skillet to medium-high. Add sausages and cook until a caramelized crust forms and the sausages are warmed through (150 degrees Fahrenheit in the center), about 6 minutes per side. Remove from the heat and let stand for 5 minutes so the cheese doesn’t spill out. Cut the sausages on an angle into 1-inch thick slices and place on a platter. Serve with toothpicks and a tangy dipping sauce such as Tinga Sauce.
Crispy Jidori Chicken Wings
Paired with Boss Pour West Coast IPA, Abnormal Beer Co.
Yield: 1 dozen wings
12 Jidori chicken wings *
1 Tbsp baking powder
2 tsp Wheely Q Barbecue SPG Seasoning *
¼ cup unsalted butter, melted
½ cup vinegar-based hot sauce
ranch or blue cheese dressing
Adjust oven rack to upper-middle position an preheat to 375 degrees Fahrenheit. Rinse chicken wings under cold water and pat completely dry with paper towels, squeezing out as much moisture as possible in the process. Transfer the wings to a large bowl, add baking powder and seasoning and toss to thoroughly and evenly coat. Line a baking sheet with aluminum foil and arrange the wings on the sheet, separating them from each other by at least an inch. Place in the oven and bake for 30 minutes, then flip the wings over and continue to cook until crisp and golden browned, 20 to 30 minutes.
While the wings are cooking, whisk together the butter and hot sauce in a large bowl. When the wings are done cooking, transfer them to the bowl and toss to coat in the sauce. Transfer the wings to a platter and serve with ranch or blue cheese dressing.
The Butchery’s House Sandwich
Paired with Ice Pilsner, Modern Times Beer
Yield: 15 slider-sized sandwiches
2 pounds house-marinated steak tips, thinly sliced against the grain *
1 Tbsp olive oil
1 white onion, thinly sliced
5 red bell peppers, stemmed, seeded and thinly sliced
5 grinder sandwich rolls
10 slices white American cheese
Preheat broiler to high.
Heat a flat-top grill or cast-iron skillet on medium-high. Add the steak tips and cook until nicely browned, about 8 minutes. In a separate pan, heat the oil on medium. Add the onions and peppers and cook until slightly softened, about 10 minutes.
Open the sandwich rolls and place 2 slices of cheese into each. Place the rolls on a sheet pan and place under broiler. Broil until the cheese is melted, about 2 minutes.
Stuff the sandwich rolls with even layers of steak tips, onions and peppers. Slice each sandwich into thirds, arrange on a platter and serve immediately.
* Indicates that these items available at The Butchery (at One Paseo): 3720 Caminito Courte, Suite 200, San Diego, CA 92130. Recipe courtesy The Butchery Quality Meats.