Category: Winter

Welcome Fall: Discover the Family-Size Version of your Favorite Steak

Behind every great steak, chop, or cutlet, there’s an equally great roast.

And at this time of year, summertime grilling of individual cuts gives way to indoor preparation of larger meals for family and entertaining during the fall and winter.

So, if you want a sure-fire hit, take a look at where your grilling favorites come from and you’ll have a roast to please every palate.

For example, filet mignon are individual steaks cut from a whole tenderloin roast, or more specifically from the center of the tenderloin, called the chateaubriand. Strip steaks come from a whole shell, also called a strip-loin. Rib steaks come from the whole rib.

So chances are, if you have a favorite steak or chop, the roast from which it originates will likely become your favorite roast as well.

Tenderloin

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6 Recipes to Try in 2017

One of the best ways to celebrate the beginning of a new year is with a delicious home-cooked meal. And what better way to warm up in chilly January than with comfort food? We’ve rounded up 6 of our favorite comfort food recipes you have to try in 2017.

Osso Buco

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Culinary DIY: Dumplings

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.

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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.

Grilled_Pork_Pie_mobile

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

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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…)

The Ultimate Tailgating Menu

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!

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The Art of Reduction

A really great sauce, stew, or soup takes some time to develop. Think of your favorite spaghetti sauce over a low-and-slow, steady simmer for hours upon hours. On the other hand, a rolling boil on high heat achieves the same objective in a matter of minutes when making a quick stove-top sauce.

Either way, the goal is evaporation. Getting rid of excess water naturally concentrates flavors lending depth and complexity, the foundations of a peak taste experience.

When it comes to beef, evaporation plays a crucial role in the dry-aging process. Over the course of the 6 weeks or so that Lobel’s dry ages its USDA Prime, Natural Prime, and Wagyu Beef, the meat loses about 30% of its weight through water evaporation. During this time, the size of the piece of meat physically shrinks and the flavor of the beef concentrates into the buttery, nutty flavor that is the hallmark of Lobel’s dry-aged beef.

Similarly when you let a big pot of sauce, stock, or soup steam away, you’ll notice that, over time, the volume of liquid shrinks and the surface level gets lower and lower in the pot.

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Stew: One-Pot Wonder

With the holidays over, every night can’t be a perfect Porterhouse or fabulous filet. The pendulum, however, doesn’t have to swing completely from awesome to austere. You don’t have to sacrifice peak dining just because you’re being frugal about what you put on the table.

So how do you reconcile the desire for exceptional eating experiences any day of the week with an equal desire to be more economical in the kitchen?

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