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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:
Category:
culinary classics
On January 26,2020
In
nacho
,
beef
,
videos
,
culinary classics
,
food history
,
super sunday
,
cinco de mayo
,
pork
,
recipes & techniques
,
mexican
"Necessity is the mother of invention."
Some of the most iconic appetizers and snacks were created out of the necessity to calm unforeseen hunger cravings when the pantry is all but depleted.
Who can forget Teressa Bellissimo who invented Buffalo (chicken) wings at the Anchor Bar in Buffalo, NY, one night in 1964 when her teenaged son and his band of party-reveling friends showed up at the restaurant hungry.
Mrs. Bellissimo took some chicken wings that were intended for the stock pot, deep-fried them, then coated them with a mixture of hot sauce and butter. On the side, she served celery sticks and blue-cheese dressing.
The rest is history.
(more...)
On January 9,2020
In
culinary classics
,
beef
,
food history
,
recipes & techniques
,
pasta
,
recipes & techniques
Although Russian in origin, Beef Stroganoff is largely a variation on a French dish of sautéd beef and a pan sauce made with mustard as the primary flavor agent. What makes Stroganoff Russian is the pre-eminence of sour cream in the dish's flavor profile. In the French classic, Emincé de Boeuf à la Moutardee, the recipe calls for créme fraiche and a mid-strength prepared mustard. In Stroganoff, those ingredients are exchanged for sour cream. The result is a piquancy in the Stroganoff that is not evident in the French original.
(more...)
On April 5,2019
In
recipes & techniques
,
culinary classics
,
beef
,
braising
Generally, pot roast is cut from the forequarter, a portion of the chuck—a working muscle that needs slow, moist-heat cooking, such as braising, to render the muscle's connective tissue tender. Water or stock halfway up the roast and aromatic vegetables are cooked for hours in the same pot as the beef. Baby potatoes can be added about an hour before the end of cooking time.
(more...)
On July 22,2018
In
culinary classics
,
holidays
,
hot dog
,
food history
,
super sunday
,
summer
Once a year on the last Thursday in July, we celebrate the convergence of two iconic foods—hot dogs and chili—in observance of National Chili Dog Day.
While each is remarkable on its own, when brought together in a single bun with personalized condiments, chili and dogs reach euphoric new heights.
The sum is greater than its parts. It was a fusion before fusion cuisine became hip.
Like many food legends and lore, there isn’t much clarity or agreement about the origins of chili dogs. There are, however, lots of colorful claims.
But just as chili and dogs converge, the chili portion of the equation is where the paths diverge.
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(more...)
On April 29,2018
In
barbecue
,
beef
,
cinco de mayo
,
culinary classics
,
culinary diy
,
food history
,
grilling
,
pork
,
recipes & techniques
,
smoking
,
t-roy cooks
,
tacos
Cinco de Mayo is a holiday that commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.
While celebrated only regionally in Mexico, this holiday is often observed as a celebration of Mexican heritage and culture in the United States.
Why not bring the festivities into your kitchen as well with some south-of-the-border flavor? We’ve got plenty of great selections for the occasion, plus delicious video recipes and culinary DIY guides.
(more...)
On April 23,2018
In
cinco de mayo
,
culinary classics
,
pork
,
recipes & techniques
,
summer
,
grilling
,
mexican
,
tacos
,
super sunday
One of the staples of Mexican cuisine is the slow-cooked pork dish that originated in the state of Michoacán, known as carnitas.
The traditional method of preparation calls for braising a pork shoulder in lard until tender, much in the same way the French make confit, in which duck or chicken is simmered in duck fat until tender.
The literal translation of the word carnitas is “little meats.” The preferred cut for authentic carnitas is well-marbled pork shoulder, or Boston butt, which is cut into largish chunks of about 2 inches.
(more...)
On March 9,2017
In
culinary classics
,
recipes & techniques
“Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”
When a dish inspires the lyrical connection between soothing recollections and mom making a family favorite, that’s comfort food with clout.
The focus of that ballad is colcannon, an Irish dish born of frugality from ingredients that were available even in the worst of times.
Originating from the 16th century when potatoes were introduced to Europe from the New World, colcannon became a year-round staple of the impoverished.
Today, it is a comfort-food classic, the kind of food that takes the blues away.
(more...)
On September 28,2016
In
cinco de mayo
,
culinary classics
,
food history
,
super sunday
,
beef
,
autumn
,
holidays
October 4th is National Taco Day. Not only that, but National Taco Day also falls on a Tuesday this year, making it a Super Taco Tuesday! How much do you know about everyone’s favorite Tuesday-night, build-your-own, family dinner dish?
(more...)
On September 6,2016
In
culinary classics
,
recipes & techniques
Steak au Poivre is a classic sauté dish in which primary flavor component comes from crushed peppercorns that are pressed into the surface of a cut of steak. After the steak is seared and sautéed, it is topped with a flamed cognac-cream pan sauce.
(more...)
On July 17,2016
In
culinary classics
,
grilling
,
poultry
,
recipes & techniques
The origins of Beer-Can Chicken are not clearly defined. But, at some point in the 1970s, drinking beer and eating barbecued chicken at college tailgate parties just wasn’t enough.
(more...)
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