Category: Recipes & Techniques

Culinary Classic: Meat Pies

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.

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Grilled Pork Hand Pie. Photo courtesy of the National Pork Board. For more information visit porkbeinspired.com.

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3 Delicious Recipes to Celebrate Spring Holidays

Spring is almost here! We see the tell-tale signs—the weather is getting warmer, the foliage is getting greener, and it’s almost time for Easter and Passover. The most memorable way to celebrate these spring holidays is with family, friends, and great food. We’ve compiled 3 great recipes for oh-so-perfect springtime dishes for your holiday feasts.

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Culinary DIY: Queso

Queso, which is Spanish for cheese, is an appetizer of melted cheeses and peppers. Queso is typically served as a sauce for nachos in Tex-Mex restaurants. Want to wow your guests with a homemade version of this restaurant-style appetizer? We’ll walk you through the steps for a seriously good queso!

Culinary DIY: Queso

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Bone-In Hip Sirloin: Big, Bold & Beefy

Sirloin is right up there among the most popular steaks cuts, second only in most peoples’ preference to filet mignon, rib steak, or strip steak. While it is inherently big on beefy flavor and tenderness, sirloin’s general availability nowadays is limited to cuts from which the bone has been removed. And as everyone should know, bone-in beef has more flavor than boneless beef.

Wagyu Bone In Hip Steak

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Foam on the Range: Cooking with Beer

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).

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Culinary DIY: Salsa

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Salsa, which is literally translated as the Spanish word for “sauce,” can take many forms. Salsa roja uses cooked tomatoes, while salsa cruda, pico de gallo, and salsa fresca use all raw ingredients. Salsa verde calls for tomatillos and is a delightful green color. And these are just a few of the many variations.
Prepared salsas sold in jars in the United States are always cooked to lengthen their shelf life so they can be sold in grocery stores and markets.
However, once you’ve tried fresh, homemade salsa, practically no mass-produced, jarred variety can compare. Here we show you how to make a chunky pico de gallo.

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Your New Favorite Party Food: Mini Meatloaf Pizza Cups

These mini meatloaf pizza cups are about to become your new favorite recipe. It’s a modern take on a comfort food classic, made in perfect portions for a party! This recipe is also a quick and delicious weeknight meal that the kids will love.

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We’ve Got the Secret Ingredient for Your Greatest Homemade Chili

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.

PS: Coveting T-Roy’s hat? Get your own Lobel’s baseball hat here! (more…)

How to Create a Turducken

Making a turducken is a labor-intensive, and—many would say—an advanced culinary technique.

So for those who want to satisfy their idle curiosity, here’s how a turducken is put together. For intrepid culinary explorers, a DIY turducken is an epicurean adventure and challenge on the scale of making Peking duck in a home kitchen. (more…)

Culinary DIY: Gravy

Every fluffy mashed, crunchy roasted, crispy fried, or creamy boiled potato cries out for a bath of concentrated richness of pan juices treated right.

Leftover gravy need never go to waste. So versatile, you’ll run out of gravy before you run out of ways to incorporate it into other recipes—from pot pies, hot sandwiches, and rice dishes to a topping for breakfast hash or Benedict-style egg entrees.

But don’t worry, you can always make more.

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