|
|
Welcome to the new Lobel’s Culinary Club.
In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.
A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.
We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.
With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.
Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.
For your dining pleasure,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
On November 12,2013
In
autumn
,
poultry
,
recipes & techniques
,
roasting
,
thanksgiving
Nowadays, you can cook a turkey just about any way you want. We have the technology and equipment readily at our disposal, from traditional roasting—radiant or convection—to smoking, deep-frying, and even boiling.
But, if your goal is to bathe just about everything on your Thanksgiving dinner plate with a silky rich, light-brown layer of homemade turkey gravy, then you need to narrow your choices and follow tradition: oven-roast the turkey. As a side benefit, your home will fill with the signature aromas of our annual Thanksgiving traditions.
Roasting—particularly roasting a stuffed turkey—melds the varying flavor components of seasonings on and within the turkey and captures them for transformation into the nectar of Thanksgiving dinner.
(more...)
On September 10,2013
In
beef
,
culinary classics
,
pork
,
poultry
,
veal
,
food history
Schnitzel also goes by other regional names—dishes you might not otherwise associate with name schnitzel, but would recognize by the similarity of preparation techniques.
(more...)
On June 10,2013
In
beef
,
beer
,
entertaining
,
food pairings
,
grilling
,
poultry
,
recipes & techniques
,
summer
,
seasons
,
recipes & techniques
Popular throughout Southeast Asia, satay is said to have originated in Indonesia, where it is the national dish. Also known as saté, this handy hand-held food is a popular street food and appetizer throughout Southeast Asia.
Satay is similar to other skewered-meat dishes from around the world, such as yakitori, shish kebab, shashlik, chuanr, and sosatie. What sets satay apart as distinctly Southeast Asian is that it is usually chunks of fish, poultry, or meat on bamboo skewers soaked in a sweet and spicy marinade featuring flavors of lime and garlic. And it’s typically served with a spicy peanut dipping sauce on the side.
(more...)
On April 14,2013
In
beef
,
entertaining
,
food history
,
grilling
,
lamb
,
pork
,
poultry
,
spring
,
summer
Does the prospect of preparing a grilled party menu for more than 10 people make your palms sweat? Kabobs can feed armies. In fact, Middle Eastern armies are credited with the invention of kabobs having used their swords as skewers for meats that were roasted over open-flame fires.
(more...)
On January 10,2013
In
beef
,
entertaining
,
food history
,
lamb
,
pork
,
poultry
,
super sunday
,
veal
Every once in a while a good old favorite comfort food gets “rediscovered” and becomes the latest retro-hip trend. Meatballs are currently enjoying such a comeback. And we couldn’t be more thrilled. Perhaps they aren’t as pretty as trendy cupcakes, but they are delicious comfort food in a bite-sized package.
(more...)
On November 4,2012
In
ask the butcher
,
beef
,
lamb
,
pork
,
poultry
,
television
,
videos
,
recipes & techniques
This past weekend, Evan Lobel was featured in an episode about home butchering on Martha Stewart’s new show, “Martha Stewart’s Cooking School.”
 Evan Lobel & Martha Stewart
Photo credit: Rob Tannenbaum/MSLO
(more...)
On November 1,2012
In
ask the butcher
,
entertaining
,
poultry
,
roasting
,
thanksgiving
,
videos
,
holidays
In many American families, Thanksgiving is the biggest and grandest meal of the year. Traditions abound, from what is served and what dishes are used to who sits where during the meal. Over the years, we’ve offered our customers a lot of advice about Thanksgiving dinner preparation. So here is a round-up of past posts for your Thanksgiving-dinner-cooking convenience!
(more...)
On November 1,2012
In
poultry
,
recipes & techniques
,
thanksgiving
Stuffing or dressing. Dressing or stuffing. Did you know that they are exactly the same thing? What differentiates one from the other is what you do with it.
Dressing is most commonly a combination of aromatic vegetables, bread or other starch, herbs, spices, and occasionally meat, sausage, or seafood. Flights of fancy add just about any other type of ingredient.
That same dressing recipe becomes stuffing when you put it inside something else—a turkey, for example. Dressing is cooked separately as a casserole.
(more...)
On October 15,2012
In
culinary classics
,
food history
,
poultry
,
recipes & techniques
,
sausage
,
seafood
“Jambalaya, and a crawfish pie and filé gumbo … son of a gun we’ll have big fun on the bayou.” Hank Williams’ early 1950s smash hit—an ode to Louisiana living—was about the closest thing most anyone outside the Deep South knew or heard of Cajun culture and food at that time. This song introduced us to some dishes with strange, new names and simple pleasures characteristic of life on the bayou.
Jump ahead 35 years and Louisiana Chef Paul Prudhomme blows the doors off Cajun-Creole cuisine to international attention with the publication of his first cookbook, Paul Prudhomme’s Louisiana Kitchen.
(more...)
On June 10,2012
In
barbecue
,
culinary classics
,
grilling
,
poultry
,
summer
,
recipes & techniques
Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?
(more...)
|
