Category: sausage
On May 12,2013
There’s a big difference between cooking fresh sausages versus fully cooked sausages on the grill. You’re looking for the same result with each, but how you get there requires different paths.
On April 10,2013
Not many of us think of getting up in the morning, pouring a cup of coffee, and firing up the grill. But hey, why not? A delicious breakfast hot off the grill could turn any lazy, leisurely summer morning into a day to remember.
On March 18,2013
If you love food, you have to watch this YouTube video. It’s about the making of the best paella in the world—or so the title claims. By the end, no doubt, you will believe every word is true. And if this doesn’t leave you weak in the knees and salivating or make you want to catch the next Iberia airliner to Spain, you surely have ice water in your veins.
On February 5,2013
A traditional, full Irish Breakfast is a truly hearty affair. It typically includes bangers; thick-sliced smoked bacon or loin bacon; black pudding (also known as blood sausage) and/or white pudding (blood pudding without the blood); grilled tomatoes topped with grated cheese and herbs; fried, poached, or scrambled eggs; Irish beans; soda bread; and good, strong coffee or Irish Breakfast tea. Boxty—an Irish potato pancake—is a commonly seen breakfast side-dish.
On October 15,2012
“Jambalaya, and a crawfish pie and filé gumbo … son of a gun we’ll have big fun on the bayou.” Hank Williams’ early 1950s smash hit—an ode to Louisiana living—was about the closest thing most anyone outside the Deep South knew or heard of Cajun culture and food at that time. This song introduced us to some dishes with strange, new names and simple pleasures characteristic of life on the bayou. Jump ahead 35 years and Louisiana Chef Paul Prudhomme blows the doors off Cajun-Creole cuisine to international attention with the publication of his first cookbook, Paul Prudhomme’s Louisiana Kitchen.
On May 20,2012
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! Being 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. Being 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.
On April 15,2012
You’d be hard pressed to find a breakfast dish more decadent than Eggs Benedict. It’s the kind of dish that is food for the psyche and soul. It is the elegant pinnacle of comfort food, an ode to excess. If you’re looking for a healthy blast of protein and carbs to get your day started, make a beeline for yogurt and an egg-white sandwich. Eggs Benedict, and its infinite variations, is all about indulgence—throwing caution to the wind for an almost divine interaction with your food. It’s petit déjeuner for a lazy day.
On March 13,2012
As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it. The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable. In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.
On September 14,2011
Football season is back. (And thank goodness it is!) That means it’s time for pigskin parties galore. We’ve developed some menus for Super Sunday, but you don’t need to wait for February to give them a go, they’re perfect for any game—Thursday, Sunday, or Monday night!
On September 14,2011
The rumble of the school bus. The crackle of leaves underfoot. The roar of the crowd and the tweet of the ref’s whistle. Yes, that means fall is here and so is football season. So gather all your buddies and host a football-watching party they won’t soon forget.
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Lobel's Culinary Club.
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