Category: autumn
On March 6,2016
Some foods just have an affinity for one another. Take pancakes or waffles, for example. They are so inextricably bound to maple syrup that you have to think twice about what else you might put on them—besides butter, of course.
On January 4,2016
Dumplings are one half of the quintessential comfort food: chicken and dumplings. There’s a reason we’ve already written about it in our Culinary Classic: Chicken and Dumplings. Sure, you can have chicken soup without dumplings and you can certainly enjoy it that way, but once you add dumplings to soup, you really take it to the next level.
On November 8,2015
If you want to do Thanksgiving Cajun-style, Troy is the man for the job. In this video, T-Roy Cooks shows how to cook a Lobel’s All-Natural Thanksgiving Turkey on the grill—yes, that’s right, turkey on the grill. But even if you aren’t into a Cajun-style bird, you can still use this tutorial. Simply skip the flavor injection step and Troy shows you how to grill your Thanksgiving turkey, bringing the flavor of smoke and flame to your holiday table.
On October 1,2015
It’s that time of year again–the transition between summer and fall. Some days there is perfect grilling weather, while other days are chilly, rainy, or windy. It makes it a little harder to plan meals when you’re not sure if you’ll be able to grill or if you’ll want to stay indoors. There’s a solution to this conundrum and we call it “transitional cooking.” If you select cuts and recipes that can be cooked indoors or out, your menu will be ever-flexible and you’ll never get thrown off track by the weather. To that end, we’ve put together a list of the best 8 cuts for transitional cooking. These versatile selections can be easily adapted to an indoor or outdoor menu. Take a look–is your favorite cut on the list?
On March 8,2015
It’s said that the word pie comes from magpie, a type of bird known for collecting and hording small items. In that way, a pie can be thought of as a collection of ingredients, secreted away inside a crust. A pie is technically a dish with a baked filling topped with a crust. The top crust is usually pastry but can be another topping, such as biscuit or mashed potato (as in a shepherd’s pie). Traditionally a pie, whether savory or sweet, has just a top crust. However, it can have a bottom crust, as in most American-style pies. And on the other hand, in Britain a sweet filling baked in just a shallow bottom crust is called a tart. But our interest lies in those all-in-one meals, those warm-you-to-your-toes dishes, those comfort-food favorites: savory meat pies.
On December 21,2014
Tired of the same old chili and looking for a way to, well, spice things up a bit? No, we’re not talking about a new seasoning. We’re talking about trying a new cut of beef in your recipe. Check out this great video from our friend Troy at T-Roy Cooks. He uses our USDA Prime Tri-Tip in his chili recipe. As you can see, he could barely keep the taste-tester’s spoons out of the pot! Your family is sure to love it too, or your friends would go wild for it at a party for the big game! Ready to make your own? You can find our USDA Prime Tri-Tip right here.
On October 6,2014
Now that fall is here and football season is in full swing it’s time for tailgating. We’ve compiled the ultimate tailgating menu to help your tailgate go off without a hitch. There are many dishes that can be prepared before you even reach the parking lot, making the tailgating process much more manageable. Check out these recipes, fire up your portable grill, and get pumped for the big game!
On October 1,2014
One of the things beer aficionados love is the change in seasons. Now that it’s October, we’re putting away our shandies and pilsners in favor of the heartier beers of autumn. Craft fall selections abound—and it’s not all pumpkin varieties! Some of the creative offerings we’ve seen include seasonal “harvest ales,” porters, brown ales, and even an autumn shandy. Here is a sampling of what we’ve been tasting this fall and what we’re pairing it with from our Butcher Shop.
On September 21,2014
Autumn is upon us! Days are getting shorter. Kids are back in school. Time seems like a scarce and precious commodity. Although we are butchers, the Lobel family is also… well, a family! We have busy households with full schedules. We know what it’s like on hectic weeknights when it seems like everyone is moving in different directions and there’s barely time to eat dinner, let alone cook. That’s why we like to look to our online Butcher Shop for easy—yet delicious—solutions. And we rediscovered a little gem recently that we wanted to share with you. A very little gem: our 1-ounce Cocktail Wieners!
On September 1,2014
The onset of fall never fails to skew our appetite to great pork dishes. But, we are so reluctant to let go of summer grilling, we look for that one last grand hurrah of the cooking-outdoors season. Here’s a menu that will usher you gently into the changing seasons in the most delicious way. And, it’s designed to give you the option of cooking everything on the grill. Why would you want to cook everything on the grill? Because everything tastes better when it’s been grilled!
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