Category: Spring

Top 5 Steaks for Grilling

After a long, cold winter, grilling season is finally here! When it comes to springtime dining, nothing is better than a backyard filled with the amazing, one-of-a-kind aroma of steaks on a hot grill.

Are you ready to get grilling? Here is a list of the top 5 steaks for grilling this Grilling Season.

Filets and Strip Steak on the grill
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How to Take Your Easter Ham to the Next Level

Along with the first blooming crocus, the sighting of the first robin, pro baseball training camps, and the tapping of maple trees for their sap, an Easter ham is one of the most celebrated and classic signs of spring.

In days gone by, hams were cured, smoked, and dried by hanging in the fall, wintering over until early spring when the first emerging hams were brought to table.

And the crowning touch to any magnificent ham is a complementary glaze that counterbalances the fundamental flavors of a smoked ham. It is the point of departure that distinguishes one ham from the next.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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American Craft Beers to try this Spring — and What to Eat with Them!

American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!

As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.

Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.

So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!

6pack

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How to Cook with Maple Syrup This March!

March is typically the month that maple trees are tapped  to collect sap—the first step in the maple syrup making process.

In honor of this, we have put together a Tap Into the Flavor of Maple Pinterest board that includes many ways to incorporate maple syrup into your meals this month. Find recipes like Maple Ginger Chicken Thighs, Maple Bacon Pretzel Rods, and myriad other sweet and savory dishes!

Pinterest Maple

Have you cooked with maple syrup before? What is your favorite way to enjoy maple syrup? Have you ever tapped a maple tree?

Sweeten up Springtime with Grilled Desserts

Sweeten up Springtime with Grilled Desserts

In addition to soaking up sunshine, one of the best parts of springtime is heading outside and taking a deep breath of that fresh spring air–and then you smell it–someone in your neighborhood is grilling! It smells so wonderful–it makes you want to fire up your own grill right there on the spot.

And we’re all in favor of that. In fact, we think there’s hardly anything that can’t be made on the grill. Have you ever prepared your entire meal on the grill? Dinner, sides, and dessert? That’s right–even sweet, delicious desserts can be grilled.

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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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Ask the Butcher: What’s Your Favorite Spring Ingredient?

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!

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Cut of the Month: Leg of Lamb

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.

Lamb is often on our minds come March. The spring holidays are just around the corner, and lamb is a popular selection for both Passover dinners and Easter celebrations. Likewise, the old English proverb about March weather also brings lamb to mind: March comes in like a lion and goes out like a lamb. For these reasons, we’ve selected Leg of Lamb for this month’s Cut of the Month.

Cooked - Leg of Lamb

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Culinary Classic: BLT

In honor of National Sandwich Month, this Culinary Classic article features a classic sandwich.

Though there is no direct trail to an inventor of the BLT, it appears to have developed in the early 1900s in the United Kingdom and United States as part of the rise in popularity of what were known as club sandwiches. Such sandwiches were built on the foundational ingredients of lettuce, tomato, and then other ingredients—turkey, bacon, or ham, for instance.

What you put into your BLT can be as important as the order in which you put it together. Furthermore, a real and traditional BLT doesn’t take off on flavor tangents. It’s all pretty well defined in our collective consciousness: bread, bacon, lettuce, tomato, mayonnaise, salt, and black pepper.

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Spotlight on Grilling Lamb

More and more, backyard cooks are turning to lamb when decided what to grill. It’s delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasoning. Butterflied leg of lamb, marinated in a heady garlic-infused brew and then grilled, has become something of an American classic.

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