Starting the first weekend in May with a party is a great idea, don’t you think?
This year, celebrate Cinco de Mayo by drinking Imported Polish Beer and enjoying Polish style Quesadillas with BBQ Kielbasa!
We have some great recipes for you!
The Pulaski Meat Market has the largest selection of imported Polish Beer, Polish Cheeses, and Polish Mustards in Central New York for making Sauerkraut Quesadillas and BBQ Kielbasa for your Cinco de Mayo Party.
Stop by the Pulaski Meat Market for all your Polish Style Cinco de Mayo recipe ingredients today.
Polish Mustards Pulaski Polish Style Stone Ground Mustard Cracovia Hot Mustard Kamis Delukatesowa Mustard Kamis Rosyjska Mustard Kosciusko Mustard Kielecka Mustard Krakus Mild Mustard Krakus Hot Mustard
BBQ Kielbasa Appetizers 2 Lbs Smoked Polish Kielbasa or smoked Turkey Kielbasa 18 oz of your favorite Polish beer 18 oz of your favorite BBQ sauce 1/4 cup Pulaski Polish Style Mustard 1/3 cup brown sugar
Slice Kielbasa into bite sized pieces. Combine remaining ingredients in a pan or crock pot, add kielbasa and simmer 20 – 30 minutes. Serve with Sauerkraut Quesadillas and Imported Polish beer!
Sauerkraut Quesadilla Appetizers
Flour Tortillas Polish Cheese Polish Mustard
Spread Polish Mustard on flour tortilla, top with layer of polish cheese then layer of prepared sauerkraut, top with more Polish Cheese and cover with mustard coated tortilla, mustard side down.
Place in 400°F oven on baking sheet or preheated pizza stone until cheese melts, remove from oven and slice into wedges. Serve with BBQ Kielbasa and Polish Beer!
Bag of Sauerkraut 1/2 stick Butter 1/2 Medium onion diced Salt & Pepper
Empty bag of sauerkraut into pot, cover with water and simmer about 20 minutes until tender. Drain in colander and rinse until desired sourness, press out excess water. Chop ½ medium onion, sauté in butter until onions brown at the edges. Add drained sauerkraut to butter and onions in pan, add salt and black pepper to taste.
Fresh Kiełbasa – Biała Kiełbasa – White Kiełbasa Utica NY
Looking for Easter Kielbasa?
The Pulaski Meat Market has everything you need for your Easter celebration. Biała kiełbasa or white kiełbasa also known as fresh kiełbasa is a non-smoked sausage used to make White Borsch a traditional Polish Easter soup. Typically eaten after Eater Mass its ingredients vary from family to family.
The one thing that remains constant making Polish Easter Soup is adding fresh kiełbasa. According to Barbara Bulawa the best soup is made using the sausage cooking water for the soups base. “There is a lot of flavor in the cooking water, it would be a waste not to use in for making the barszcz biały.
2 lbs fresh kiełbasa 2 large peeled potatoes cubed 3 cloves garlic minced 1 small onion finely chopped 8 cups water 1 1/2 cups sour cream 2 tbsp butter 1 bay leaf 2 tbsp chopped parsley ¼ tsp marjoram ¼ cup chopped fresh dill ¼ cup grated horseradish 4 hard boiled eggs sliced into wedges Salt & Pepper to taste
Cook the kiełbasa in 6 Qt Dutch Oven on medium low heat for 30 minutes. Remove the kiełbasa to a platter and reserve the cooking liquid in a bowl, return the Dutch Oven to medium high heat, melt the butter and add onions and garlic cook until soft (do not brown).
Pour reserved cooking liquid into pot and add potatoes, marjoram, and bay leaf; cook until potatoes are soft about 30 minutes. Remove bay leaf and puree soup in blender, then return to pot and bring to a simmer.
Wisk sour cream and flour in a bowl until smooth, slowly add 1 cup hot soup to sour cream mixture while whisking . Pour soup, flour, and soup mixture into pot of soup whisking until thickened.
Mix horseradish into soup, add to serving bowls and garnish with parsley and dill. Serve with sliced kiełbasa and egg wedges.
Polish traditions at Easter always include eggs for a variety of uses.
Easter eggs called Kraszanki are ornamental eggs made using various techniques. Hard boiled eggs are skillfully decorated and represent the revival of nature and the hope that one gains from faith in the resurrection of Jesus Christ. Hard boiled eggs are also served with a traditional Polish Easter soup Żurek Wielkanocny or Biały Barszcz.
Eggs for Easter Breakfast are always sure to grace every Polish table, and we have a delicious recipe for an egg casserole that we are sure you will enjoy. The Pulaski Meat Market makes bacon, ham, breakfast sausage, smoked kielbasa, fresh kielbasa and other delicious sausages that you can add to this recipe for your own special touch. Enjoy!
Wesołych Świąt Wielkanocnych
Breakfast Egg Casserole
7 Slices White Bread 8 oz Grated Sharp or Extra Sharp Cheddar Cheese 6 Whole Eggs 3 cups Milk ½ tsp Salt ¼ tsp White Pepper 1 tsp Dry Mustard ¼ Stick Melted Butter Crumble bread and mix in cheese, spread on well greased 9” x 13” pan. Beat eggs, milk, salt, pepper, and mustard until well mixed and pour over bread & cheese. Drizzle melted butter over mixture cover and refrigerate overnight. Bake in preheated 350 F oven 50 – 55 Minutes. Optionally add cooked bacon, sausage, peppers, or garlic to taste, or serve meats as a side.
Looking for Polish Dried Mushrooms in Utica for your Wigilia recipes? The Pulaski Meat Market is the best place to buy dried Polish Mushrooms in Utica NY.
Dried Polish mushrooms or dried Boletes edulis are better known as porcini. Imported Dried Polish mushrooms come from the wild forests of Poland, they are considered the best. They add a rich deep flavor that enhances any polish recipe. Soaking them will fill your kitchen with a wonderful powerful fragrance. When cooking, just 3 ounces of dried mushrooms will equal about 1 pound of fresh mushrooms.
Polish dried mushrooms should soak for at least 30 minutes in hot water. When ready to use, squeeze them dry into the bowl and reserve the rich liquid to flavor your recipe. Remember to pour off the liquid carefully, leaving behind any grit at the bottom of the bowl.
The most popular recipes for Wigilia or Polish Christmas Eve that use dried mushrooms are Red beet Borscht with Mushroom Dumplings – Barszcz Czerwony with mushroom filled uszka “little ears” dumplings, mushroom Sauce, mushroom soup, and sauerkraut with mushrooms.
We have some recipes we hope you will enjoy. They are all meatless so that you can enjoy them for a traditional Wigilia meal.
The Polish Christmas Eve starts when the first star appears in the eastern sky known as Gwiazdka. Old Polish Traditions also include sharing Oplatek at the Christmas Eve Dinner. We have everything you need. Wesołych Świąt i szczęśliwego Nowego Roku!
Mushroom Sauce “Sos Grzybowy”
2 oz Polish dried mushrooms 1 pound fresh button mushrooms sliced 2 tablespoons minced shallots 1 large onion, diced 4 tablespoons butter 2 cups rich vegetable stock 1/4 cup white wine 2 tbsp cornstarch 2 tbsp sour cream
Soak dried mushrooms in 1 cup hot water 30 minutes. Clean and finely chop fresh mushrooms. Melt butter, add onion and shallots, cook over medium heat until translucent. Add fresh mushrooms to onion and shallots until they brown Add stock to pan bring to a simmer. Chop soaked mushrooms fine and add to pan. Dissolve cornstarch in wine, add to pan and stir until thickened. Finish by stirring in sour cream until sauce is smooth
Mushroom Soup “Zupa Grzybowa”
1 lb fresh button mushrooms sliced 2 ounces dried mushrooms 1 large onion fine dice 4 tablespoons butter 1 cup hot water 6 cups rich vegetable stock 1 cup heavy cream 3 tablespoons flour Salt and pepper to taste Sherry wine to taste
Soak dried mushrooms in1 cup hot water 30 minutes, squeeze dry & reserve liquor, chop fine. Melt butter in a heavy pan add onion and sauté until translucent. Add fresh mushrooms and cook until they start to brown and liquid evaporates. Add soaked chopped mushrooms and flour, stir well. Stir in vegetable stock, cream, and sherry until thickened. Salt and pepper to taste.
Red Beet Borscht with Mushroom Dumplings “Barszcz Czerwony z Uszkami”
4 red beets sliced about 3 lbs 1/4 lb each carrot, parsnip, celery, leek Small bunch parsley with stalks 4 whole allspice 10 whole peppercorns 4 bay leaves 2 quarts water 1-2 cups beet sour 2-4 cloves garlic, optional lemon juice, salt, pepper, sugar
Peel beets, rinse and slice. Wash carrots, parsnips, and leeks and quarter Place vegetables in pot and cover with water, add parsley, allspice, peppercorns, bay leaves, and garlic. Simmer for 1hour and skim. Strain out vegetables, Add beet sour. Flavor with lemon juice, salt, pepper, and sugar to taste.
Kwas – Beet sour
Beet sour needs to ferment for 4 days before using. 2 lbs peeled & sliced beets Boiled water, cooled below 100°F Slice or two of rye or sour dough bread
Peel, Rinse, and slice beets. Place sliced beets in a glass jar cover with warm water and add two slices of bread. Cover jar with cheesecloth and leave at room temperature for 4 days. Strain through cheesecloth into a glass jar and refrigerate until needed.
Mushroom Filling for Uszka
1 onion diced chopped fine 1 lb fresh mushrooms chopped 2 oz dried mushrooms 2 tbsp dry breadcrumbs 2 tbsp butter 1 tbsp parsley chopped fine 2 eggs beaten 1 cup hot water Salt and pepper to taste
Soak dried mushrooms in 1 cup hot water 30 minutes. Melt butter in pan sauté onion until translucent. Add fresh mushrooms cook until they start to brown. Squeeze water out of soaked mushrooms (Reserve water from mushrooms for beet soup) chop, and add to pan. Add breadcrumbs, egg, and parsley to cooked mushrooms in large bowl mix into a paste. Refrigerate until needed.
2 cups flour 1 egg beaten 2 oz water ½ tsp salt Pot of boiling water
Beat egg and water in a bowl add salt and flour knead into smooth dough. Let dough rest 20- 30 minutes. Roll out thin and cut into 1½” by 1½” squares. Place a small amount of mushroom filling into the center of each square. Moisten two edges of the dough and fold diagonally into a triangle. Then fold and pinch two corners together. Cook in pot of salted boiling water until they float. Serve with Red Borscht.
Sauerkraut with Mushrooms “Kapusta Kiszona Z Grzybami”
2 lb bag sauerkraut with juice 2 tbsp butter 1 small onion chopped 1 lb fresh mushrooms sliced 2 oz dried Polish Mushrooms Salt and pepper to taste
Empty bag of sauerkraut with juice into pot & cover with water. Simmer for about 20 minutes or until tender. Soak dried mushrooms in hot water while sauerkraut simmers sauté onions and fresh mushrooms in a heavy pan with butter until golden brown. Drain the sauerkraut in colander, rinse if needed and press out any extra water, add to onions. Squeeze soaked mushrooms until dry and chop fine, then add to cabbage & onion mixture. Blend well and season with salt and pepper to taste. Serve hot as a side or use as a filling for uszka, pierogi, or nalesniki.
The Pulaki Meat Market also carries the following sauces, mixes, soups, and concentrates to get you cooking fast!
Krakus Red Borscht Soup Krakus Red Borscht Concentrate Kwas Cytrynowy – Citric Acid Amino Barszcz Czerwony – Red Borscht soup mix Winiary Barszcz Czerwony – Red Borscht soup mix Knorr Sos Do Pieczeni Ciemny – Dark Gravy Sauce Mix Knorr Zupa Grzybowa – Mushroom Soup Mix
Stop by the Pulaski Meat Market at 1201 Lenox Ave in Utica NY and say hi to Santa . . . oops. . . oh I mean Vinny Bulawa for all your Polish recipe needs for Wigilia.
Christmas Utica Wesołych Świąt Bożego Narodzenia!
Merry Christmas from the Pulaski Meat Market Utica NY
Celebrate National Hot Dog Month at Pulaski Meat Market inUtica NY
Utica NY’s Finest Hot Dogs come from the Pulaski Meat Market in Utica NY.
Always handcrafted with a natural casing using only the best ingredients, you can tell by the snap you get with each delicious bite, that it’s a “PULASKI HOT DOG”.
It’s estimated that Americans eat about 7 billion hot dogs from Memorial Day to Labor Day, that’s over 800 hot dogs per second.
The National Hot Dog & Sausage Council figured that we would eat 155 Million Hot Dogs on the 4th of July alone.
Hot Dog Fun Facts
Pulaski Meat Market’s Hot Dogs are Utica’s Favorite Hometown Hot Dog
Most adults prefer mustard on their dog
Most children prefer ketchup as their condiment of choice
Americans on average eat about 65 hot dogs per person per year
Joey Chestnut from San Jose CA won his 6th straight hot dog eating contest on July 4th 2012, downing 68 hot dogs with buns in just 10 minutes; capturing $10,000 in prize money and a coveted “Mustard Yellow Belt”.
Plain to gourmet everyone like their hot dog, their way!
Only your imagination is the guide to hot dog toppings. In one survey 25% of kids said chocolate sauce if their parents would let them! Take our poll and tell us what makes the best toppings for your “Pulaski Dog” in Utica NY.
Local directions: We are located at 1201 Lenox Ave, Utica NY Just off the North-South Arterial, take Noyes Street to Lenox and turn right we are on the left a few blocks down. – OR- Take Court Street to Lenox Ave, turn left and we are on the left a few blocks down. Hope to see you soon!
Fresh ground beef is one of things the Pulaski Meat Market is famous for!
When you look in our meat display for ground beef what you will see is a tray full of well trimmed pieces of fresh chuck steak that we grind while you watch. Pulaski Market offers only the best meats. We also custom grind even leaner cuts like, sirloin tip and eye round beef. Additionally we custom grind ground meat mixes like beef and pork mix.
Call it hamburger or ground beef we call it delicious. Ground Chuck Steak is usually a good choice for making hamburgers because of the balance of rich flavor and fat content, it’s great for grilling burgers!
Popular cuts of beef used for ground beef:
Ground beef is used in a wide variety of Polish Foods:
Gołąbki – Stuffed Cabbage
Klops Nadziewany Grzybami – Meat Loaf stuffed with mushrooms
Klopsiki – Meatballs
Mielone Kotlety – Ground Cutlets (Hamburgers)
Łazanki – Noodles with ground beef, onion, and mushrooms
Sznycel – Polish Schnitzel
Polish recipes use ground meat that contains ground beef, ground pork, ground beef & pork mix, and equal portions of ground beef, pork, and veal mix.
Stop Buy the Pulaski Meat Market Today for the Freshest Lean Ground Beef.
Perfect Grilled Burgers Every Time
Buy the best ground meats!
Pulaski’s fresh ground Chuck Steak is the perfect ground beef for grilling hamburgers because of its fat content and wonderful rich flavor.
For a plain burger, add a little salt and pepper to 1 Lb of meat, mix in 1 tbsp of water as a binder.
Form 4 oz of meat into a patty about ¾” thick and a little larger than the bun you are using. Press a dimple into the center of the burger with your fingers to insure even cooking.
Heat the grill, you want a nice hot grill. When you can’t hold your hand above the grate for more than a few seconds it is the right temperature.
• Oil the grate and place burgers on grill. • Close the cover • Never press your burgers with a spatula • Cook about 4 minutes and flip burgers • Cook additional 4 minutes • Remember to keep the cover closed “if you’re lookin’ your not cookin’ “ • Turning the burgers only once makes for a juicy burger • Safe burgers reach an internal temperature of 160°F
For tasty burger variations you can mix in your favorites like onions, blue cheese, hot peppers, or just brush on a BBQ sauce.
This Year, Saturday March 17th is a celebration of both St Patrick’s Day & National Corn Dog Day. The Irish and American Irish culture celebrate this day with the display of green, parades, and the copious consumption of beer. Also this year, National Corn Dog Day falls on the same day, it’s a celebration of basketball (NCAA Men’s Division Basketball Championship), corn dogs, tater tots and beer.
They don’t call it March Madness for nothing!
It boggles the mind, parades with green floats, beer, Irish music, 7 to 8 hours of non stop college basketball viewed start to finish without changing a channel, corned beef & cabbage, tater tots, and lots and lots of corndogs!
In an effort to make sure everyone’s party has an ample supply of corn dogs, the Pulaski Meat Market in Utica NY is working overtime on the hot dog line to ensure you a steady supply of Utica’s best Hot Dogs.
When only the best will do, be sure to by for Pulaski Market’s hand crafted hot dogs with natural casing and the best ingredients available. You’ll know by the taste and the snap it’s a Pulaski in that corn dog.
Be sure to try Pulaski’s hommade Daisy Ham for your St Patrick’s boiled dinner. Corned Beef is popular but Bacon (Ham) and Cabbage was the real traditional Irish Dish.