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On June 8,2014
Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.
On June 8,2014
A very good friend of ours once quipped, “Hey honey, let’s have the Chateaubriand and lobster for dinner tonight, and save the bacon for a special occasion.” Sound absurd? Not so much for die-hard bacon lovers. The very mention of the word bacon in public is bound to attract attention and start necks craning among those within earshot. To say that we are crazy for all things bacon is a crazy understatement. From delectable to disgusting, the uses of bacon among zealots and zanies alike know no bounds. But for the serious food adventurer, homemade bacon is the end of the journey that begins with fresh pork belly.  Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.
On May 6,2014
On May 6,2014
When you get the technique of creating a marinade under your belt, you will have actually mastered two techniques: marinades and vinaigrettes, which are virtually identical from a recipe standpoint. That’s why bottled Italian salad dressing is “old reliable” when it comes to a go-to marinade in a pinch. But, in a world of seemingly infinite flavoring agents, why limit yourself? Just roll up your sleeves, check your pantry or make a quick trip to the grocery, and live big with a marinade of your own making.
On May 5,2014
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut. Bone-in and boneless strip steaks are among our most popular steaks during grilling season. Fine marbling, hearty flavor, and toothsome texture make this steak a customer favorite. Since Grilling Season is in full swing, we’ve selected strip steak for this month’s Cut of the Month.
On April 8,2014
Gratin Dishes: C’est CheeseIn common use, the phrase au gratin has become synonymous with a meat, vegetable, or other dish that has cheese in it (macaroni and cheese being the most ubiquitous gratin dish of all). But that’s not always the case.
On April 7,2014
Bouquet garni is a bundle of herbs and seasonings added to a dish to add herbal notes to the flavor. The herbs used in a bouquet garni can be fresh or dried. The herbs are either tied into a bundle with kitchen twine or gathered up into a cheesecloth bundle to make removal from the pot easy once the cooking is finished.
On April 7,2014
The most common way to organize peppers is by the degree of their heat, or pungency. The chemical that carries the heat in pepper is called capsaicin, and its concentration determines just how hot a given pepper is. The common measuring unit is a Scoville heat unit (SHU) developed by Wilbur Scoville, a pharmacist, in 1912. The heat ratings are assigned by the results of a panel of taste testers, not objective data.
On April 7,2014
Spring is finally here! The weather is getting warmer and many plants are waking up from their long winter naps. We love to incorporate the light, refreshing flavors of springtime into our cooking. We asked the Lobels to share with us their favorite spring ingredient!
On April 6,2014
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut. Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast. For these reasons, we’ve selected brisket for this month’s Cut of the Month.
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