Welcome

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,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Foam on the Range: Cooking with Beer

On December 29,2014 In beer , braising , recipes & techniques , roasting , st patrick's day , stewing , super sunday

You can do a whole lot more with beer than just drink it.

In fact, Men’s Health Magazine cites a total of 31 uses for beer, none of which have anything to do with tossing one down the hatch, yet 8 of which have to do with cooking—if you count the one about scaling fish (with the bottle cap, not the brew).

beer

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Sausage in Profile: Bangers

On February 13,2014 In sausage , st patrick's day , food history

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Bangers are a favorite in pubs and homes all across the British Isles. Whether enjoyed as part of the classic comfort food bangers and mash or as part of a full breakfast, bangers have found a welcoming fanbase here in the U.S. as well.

Irish bangers

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Culinary Classic: Shepherd’s Pie

On February 12,2014 In beef , culinary classics , food history , lamb , st patrick's day

Tracing its 18th century origins to the British Isles, Shepherd’s Pie is a humble dish, born of frugality.

Shepherd's Pie

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Corned Beef: A Salty Tradition

On February 10,2013 In beef , recipes & techniques , st patrick's day , food history

Corned Beef Colcannon

Corned beef has nothing to do with stalks, silk, husks, or cobs.

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The Makings of an Irish Breakfast

On February 5,2013 In bacon , sausage , st patrick's day

A traditional, full Irish Breakfast is a truly hearty affair. It typically includes bangers; thick-sliced smoked bacon or loin bacon; black pudding (also known as blood sausage) and/or white pudding (blood pudding without the blood); grilled tomatoes topped with grated cheese and herbs; fried, poached, or scrambled eggs; Irish beans; soda bread; and good, strong coffee or Irish Breakfast tea. Boxty—an Irish potato pancake—is a commonly seen breakfast side-dish.

English Breakfast

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Irish Cuisine: An Ode to Land, Sea and Frugality

On March 13,2012 In beef , lamb , pork , sausage , seafood , food history , st patrick's day , holidays

As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.

The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.

In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.

Corned Beef and Cabbage

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Culinary DIY: Make Your Own Corned Beef

On February 16,2012 In beef , recipes & techniques , seasons , spring , st patrick's day

Although corned beef takes five days to cure, it is otherwise very simple to make and more than worth the time. The result is a revelation to those familiar only with the stuff found in delis and diners, and if you’ve got leftovers, you can make the best Reuben Sandwiches and Corned Beef Hash you’ve ever had.

corned beef sandwich

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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome to the new Lobel’s Culinary Club.

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Category: st patrick's day

Foam on the Range: Cooking with Beer

Sausage in Profile: Bangers

Culinary Classic: Shepherd’s Pie

Corned Beef: A Salty Tradition

The Makings of an Irish Breakfast

Irish Cuisine: An Ode to Land, Sea and Frugality

Culinary DIY: Make Your Own Corned Beef