While we all have our yearly traditions, I’m willing to bet there are a few of us out there wishing for a little more vim and vigor. As the big day approaches I’ve been guilty of letting the odd dish languish; a boring side or two plated more with the goal of creating a grand spread than anything else. Said dishes usually promptly sit unloved as guests politely joust for more stuffing instead. Like me, you probably resolve to rework those boring beans next year. Next year it is!
With that in mind then, here’s a reminder that Draper’s Pirate O’s Gourmet Market (11901 S 700 E) offers a delightfully idiosyncratic, eclectic, and thoughtful collection of imported goods. Many of which can turn a tedious turkey day, into anything but. I’ve walked the aisles numerous times over the past year, here are my top tips for using the store to add some verve to this year’s proceedings.
Appetizers
Like many, my mind immediately wanders to charcuterie when it comes to hosting hungry crowds, eager for the kitchen to complete service. A solid charcuterie board is preppable well in advance of the doorbell incessantly ringing, not least relatively simple to build, serve and explain. As the clock ticks down, no one wants well-meaning guests “helping” in the kitchen. No, best to keep them distracted with shiny snacks.
If I were to make a board from Pirate O’s the centerpiece would be found by taking a step into the refrigerated walk-in (straight ahead after you enter through the main doors). Scan the collection of meats that greets you as you enter and look for Mattern’s German salami. It’s a big thick cylinder of hard salami, interspersed with blasts of warming black peppercorn. There’s an irresistible tangy back note as well, one which I believe comes from the fermentation technique used, as opposed to more common curing. Do note you’ll need to do the slicing yourself. Best to do that, before you pop the champagne cork. Just sayin’
With the salami selected as the star, go ahead and browse the rest of the walk-in for additional items. There are plenty of other deli selections as well as an extensive cheese lineup that will no doubt leave you oohing and ahhing for a good half hour.
Rounding out the platter, the store’s shelves are packed with sharply contrasting options; you’ll find everything from regular pickles to blue cheese olives to caperberries and more. Heck, there are even pickled Brussels sprouts if you want to seamlessly transition to the main course. Speaking of which…
The main event
Everyone has their traditional staples they wheel out every year, and no doubt, a grand piece de resistance. Be it the turkey, ham, or otherwise. It’s what draws us back in every year, despite assured grand claims of, “never again”, after surveying the resultant kitchen chaos. Beyond that though, as I mentioned earlier, many of us can certainly perk up other areas of the spread.
The shelves at POs are stocked with delightfully different options for the home cook looking for a change of pace. Veggies can be amped up with innumerable flavors. Bacon Bourbon BBQ, Raspberry Chipotle, Jalapeno Honey Mustard – just three different ideas from the deep range of Pirate O’s branded products. The stacked shelves afford too many choices to list comprehensively, but I assure you they’ll turn that carrot frown upside down.
You might also chance your arm on something completely left field. German dumplings like semmelknödel and kartoffelklöße for example. British Branston chutney, and piccalilli sauce (you’re gonna want to Google that one) on the side are another couple examples of small sides of flavor that can liven up proceedings.
For dessert, head back inside the walk-in. Turn right as you enter and you’ll find imported clotted cream – a masterful addition to any pie. I’d be remiss to not also mention the store’s exhaustive collection of European chocolate. If there’s a better way to delight a mixed crowd than serving up a collection of imported candy, I don’t know what it is.
And yes, a butter-sculpted turkey is a must.
The day after…
Turkey sandwiches
Who doesn’t love days two, three, and four? The prospect of no more cooking, and instead reaching into the fridge for sandwich after comforting sandwich. Still, even this time-honored tradition can get weary after enough repetition.
Want to pep things up? I’d first recommend the aforementioned cheese selection to add some more interest as the palate fatigues. From there, if your tastebuds need a little resuscitation – hot sauce is handsomely represented at Pirate O’s, with hundreds of different selections. Not all need to light the touchpaper too. Options like Nando’s famous Peri-Peri sauce, add distinct fruity notes that pair excellently with poultry.
Bubble and squeak
No that’s not a typo. It is in fact, a most British of dishes, and one perfectly apt for those Tupperware containers you might be struggling to deplete in the days ahead. While there’s a loosely traditional approach to the dish (essentially mashed potatoes and cabbage shallow fried in the pan), in my experience, most home chefs turn to B&S as a flexible multitool. As long as you have leftover spuds for binder, any vegetables can be happily used.
To begin, you’ll want to make a mush of all your leftovers. Potatoes can be broken down with a fork if needed, with other harder veggies, chopped into small pieces. Mix well and throw into a greased pan. As the assemblage heats, moisture escapes. The fried mix starts to bubble – and well yes – squeaks. You’ll want to turn and evenly cook a few times until your preferred texture arises. I love a good crisp crust, a smidge of charred carmalization.
I’ll freely admit the dish sounds (and looks) like a terrible mistake, but I promise the results are fabulous. I can neither confirm nor deny that I routinely cook extra when roasting veggies – with an eye on a cheeky bubble and squeak indulgence the following day.
On the side, I’d suggest you hunt out some HP sauce from Pirate O’s shelves as well. A molasses and tomato-based sauce that’s slightly analogous to something like A1, though this British sauce leans sweeter with tamarind. It makes for the perfect foil for ‘bubble, adding some sweet and sharp balance.
Curry
Wait, what? Contrary to the popular belief that fish and chips dominate the plates of Britain’s green and pleasant lands, the true champion is curry. Should you find yourself aghast at mounds of leftover turkey or ham – a curry is a welcoming host for all comers. Toss those leftovers into a simmering pan of curry and enliven those taste buds.
Pirate O’s offers a large selection primarily from two big names: Patak’s, and Sharwoods. Styles are myriad – tikka masala, korma, balti, jalfrezi to name just a few.
While nothing else will beat the labors of a carefully crafted from-scratch curry, these sauces offer an acceptable shortcut for the exhausted T-day chef. They can all be elevated by a few flourishes of imagination too. A dollop of coconut cream, a sprinkle of fenugreek, or a dash of hot sauce. If you’re too tired to whip up a side of rice, go full Anglo-Indian fusion and pour that finished curry over the leftover roast potatoes. Necessity and invention and all that.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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