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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Are you ready to bring back the flavors of spring?

On March 15,2012 In beef , pork , poultry , recipes & techniques , spring , seasons , grilling , ham

It’s that time of year again—that stretch when the calendar says it’s spring, but there’s still a chill in the air. Half the country is breaking out their flip-flops, while the other half is still bundled up in warm coats.

It’s the time of year when we’re hankering to bring our barbecues out of storage—just on the cusp of grilling season.

We like to transition into spring by mixing some indoor cooking methods with light, refreshing springtime flavors. Here are some of our favorites.

Our Main Squeeze: Citrus

Lemon is a great flavor that evokes thoughts of lazy summer days—think cool lemonade or light and fluffy lemon meringue pie. But it’s not just for sweet treats—lemon pairs wonderfully with fresh poultry as well.

Try filling the cavity of a roasting chicken with quartered fresh lemons and crushed garlic. Brush the chicken with oil or butter and roast at 350°F until the internal temperature registers 180°F. (Insert an instant-read thermometer in the thigh away from bone.)  Or try our recipe for Lemon-Thyme Grilled Breasts—outdoors if the weather is nice, or indoors on a grill pan if not.

Another lovely citrus flavor to cook with is orange. A natural pairing is orange with duck. Try our recipe for Roast Duck with Orange.  Orange also pairs well with chicken: try our Braised Chicken with Raisins, which uses orange juice in the braising liquid. Orange also makes a nice flavor platform for a sweet glaze that would work well on whole roasted or grill-roasted chicken, poussin, or game hen. If the weather is nice enough to grill, combine orange and grapefruit in this recipe for a light yet delicious Grilled Chicken-Citrus Salad with Arugula.

Orange also pairs well with pork: Try our recipe for Marinated Pork with White Wine, Garlic, and Oranges from Lobel’s Meat Bible; Ham Steak with Orange; or simply roast a rack roast or tenderloin and serve with a pot of classic Cumberland sauce. This fruity sauce usually features flavors of orange, red currants, wine, and ginger—definitely a refreshing flavor profile for spring. The sauce can be served on its own alongside pork or can be mixed with pan juices for delicious sauces and gravies.

Citrus Marinate Beef & Fruit Kabobs

Bushels of Flavor

Another exquisite pairing is succulent pork with fruit. Pork can take on a decidedly autumnal flavor when paired with crisp fall apples or spices such as cinnamon and clove. Or it can be light and refreshing for spring when paired with springtime or summery orchard fruits, such as peaches, plums, cherries, and apricots.

Of course, a classic springtime holiday meal is the traditional Easter ham studded with pineapple slices and cherries.

Peaches and apricots are wonderful in a chunky fruit chutney as a complement to grilled or roasted pork. We love Rosebud Farms Apple, Peach & Apricot Chutney. These fruits also make interesting and welcome additions to a homemade salsa, which pairs well with grilled or pan-roasted pork chops—or atop any type of taco, burrito, or fajitas.

A Tropical Twist

For an exotic way to add a splash of sunshine to your meal, try adding tropical flavor notes.

Mango is a great vacation-inspired flavor to incorporate. Marinate poultry or pork in Wild Thymes Tropical Mango Lime Marinade or try our recipe for Chicken-Mango Shish Kabobs.

Nothing says tropical quite like pineapple. Of course, we already mentioned the ubiquitous ham with pineapple, but this fruit pairs well with other meats too. Pineapple is incredible when grilled, which is incorporated in our recipes for Teriyaki Steak with Grilled Pineapple and Fiery Asian-Style Pork Loin Roast with Grilled Pineapple.

Trying to evoke visions of sunsets on palm tree-dotted beaches? Try cooking with coconut! Coconut and shrimp are a natural combination. Chicken also pairs well with coconut. Try simple grilled chicken or shrimp on top of salad greens topped with freshly toasted coconut. You’ll be transported! Coconut milk is also the basis of delicious curries and cold or hot soups.

Fresh and Green

Asparagus seems to embody all that is spring: it’s fresh, green, delicate like new flower buds, and when cooked properly, it is both crisp and tender.  It’s a wonderful vegetable for this transition between seasons because it can be steamed or roasted inside or grilled outside.

It’s a perfect springtime accompaniment on its own, topped with a delicious sauce or compound butter.

For extra deliciousness, wrap it in your favorite ham, bacon, or prosciutto, such as in our recipe for Bacon-Wrapped Asparagus Bundles.

Try Google for a great recipe for asparagus soup with lobster, morels, and chervil. We found several recipes online, and it sounds springy and decadent to us!

Asparagus is also a perfect addition to quiche for a lovely outdoor springtime brunch.

asparagus

Are you inspired yet? Ready for all your springtime favorites? What dishes do you look forward to once the cold weather breaks? Have you broken out your grill yet, or did you never put it away? What flavor pairings just scream “springtime!” to you?

 

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