Holidays

The Best Traditional Easter Sunday Dinner Recipes

Apr 8, 2020 Holidays, Recipes

This coming Sunday is Easter Sunday which means lots of chocolate bunnies, napping and spending time with family and friends. One of the most celebrated of Christian holidays and celebrations it also means cooking that traditional Easter Sunday Dinner and no Easter dinner would be complete without baked ham, potato salad, and green bean casserole.

Here is a roundup of the best traditional Easter Sunday Dinner Recipes:

Classic Glazed Ham

This recipe is the ham your grandma most likely made. The prep is simple and most importantly pretty effortless when you put your ham in the oven. As mentioned earlier, this is old-school cooking so allow for up to 4 hours for your ham to cook.

Campbell’s Green Bean Casserole

What do you get when you mix a large can of Campbell’s Cream of Mushroom Soup, 3 cans of french-style green beans and some French’s Crispy Onion Toppers? Well, a good commercial for these staple products but a traditional side at the Easter Dinner table. The recipe is shared here but I’m pretty sure the folks at Campbell’s print it on the cans as well.

Traditional Southern Mustard, Egg and Pickle Potato Salad

While I realize that Colorado is not the South, you have to admit that the Southern states have a pretty good handle on how to make mustard potato salad. Plus, you will want to get rid of some of those hard-boiled Easter eggs you colored.

Deviled Eggs

Again, this is not a new spin on deviled eggs…this is your standard staple app that tends to get snarfed up pretty fast. That’s right, you know who you are…the one that eats half the platter of deviled eggs before they’ve been set out for thirty seconds. If need be, you can double the batch size of this recipe.

Classic Coconut Bunny Cake

I’m really hoping you saved room for dessert after digging into your Easter basket. Personally, speaking I usually buy these cakes at the local grocery store, but if you want to bake your butt off, this recipe fits the bill. Plus, it has M & Ms.

Lastly, everyone at the Gourmet Meat & Sausage Shop would like to wish you and yours a wonderful Easter Sunday. Be safe and be well.

Top 8 Meats that are Perfect to Kickstart that New Year’s Keto Diet

gourmetmeatsandsausage

Dec 30, 2019 Holidays, Meat

No doubt you’ve overindulged during the holiday season and following a night of ringing in the New Year went even further. Today, you are most likely staring at the scale ready to tackle a new diet or exercise program among a myriad of other New Year’s resolutions.

If you plan or have considered doing a diet in the New Year (and ALWAYS consult your physician FIRST prior to starting any diet or exercise program) one of the more popular options is the KETO or Ketogenic Diet. Basically, it’s very similar to the Atkins diet in that you avoid carbs and instead get your calories from fat proteins. If you want to learn more you can check out this article with more details.

And speaking of proteins, meats are the best source and the Gourmet Meat & Sausage Shop has got you covered with a plethora of succulent meats that will actually allow you to enjoy this diet.

So, without further ado, here is a list of the top 8 Keto meats according to Men’s Health Magazine.

1. New York Strip Steak

2. Ribeye Steak

3. Pork Belly

4. Lamb Chops

5. Chicken Thighs

6. T-Bone Steak

7. Porter House Steak

8. Babyback Ribs

You might have noticed that most of the list is comprised of different cuts of steak. However, it’s the pork belly that has the highest amount of calories and fat by a long shot when compared to the other meats weighing in at just 4 ounces it contains a whopping 585 calories and 60 grams of fat! However, no matter which way you cut it (sorry, a butcher joke!) these meats are versatile and downright delicious and will help you stick to your diet.

Happy New Year and Happy Resolution Season!

12 Days of Christmas Butcher and Meat Version

gourmetmeatsandsausage

Dec 18, 2019 Holidays, Meat Lovers

This year, the Gourmet Meat & Butcher Shop introduces a different version of the 12 Days of Christmas. Feel free to let this become a new holiday tradition for you and yours. And Merry Christmas and Happy Holidays from our staff.

On the first day of Christmas, my true love gave to me,

A pastrami in a hoagie.

On the second day of Christmas, my true love gave to me,

Two beef jerkies and a pastrami in a hoagie.

On the third day of Christmas, my true love gave to me,

Three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the fourth day of Christmas, my true love gave to me,

Four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the fifth day of Christmas, my true love gave to me, five golden hams, four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the sixth day of Christmas, my true love gave to me, six basted geese, five golden hams, four prime ribs, three chicken things, two beef jerkies and a pastrami in a hoagie.

On the seventh day of Christmas, my true love gave to me, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the eighth day of Christmas, my true love gave to me, eight marbled meats, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken things, two beef jerkies and a pastrami in a hoagie.

On the ninth day of Christmas, my true love gave to me, nine bacons sizzling, eight marbled meats, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken things, two beef jerkies and a pastrami in a hoagie.

On the tenth day of Christmas, my true love gave to me, ten burgers flipping, nine bacons sizzling, eight marbled meats, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the eleventh day of Christmas, my true love gave to me, eleven bratwursts boiling, ten burgers flipping, nine bacons sizzling, eight marbled meats, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

On the twelfth day of Christmas my true love gave to me, twelve stuffed turkeys, eleven bratwursts boiling, ten burgers flipping, nine bacons sizzling, eight marbled meats, seven mince pies, six basted geese, five golden hams, four prime ribs, three chicken thighs, two beef jerkies and a pastrami in a hoagie.

Holiday Etiquette Tips to Help You Survive the Holiday Season

gourmetmeatsandsausage

Dec 16, 2019 Holidays

The table is set, you’ve planned the perfect holiday meal including a succulent roast and all the fixin’s to go with it but what about avoiding the drama that comes with holiday gatherings?

We’ve compiled a list of simple etiquette tips to keep everyone in your family off the naughty list!

DO: ask guests to bring a specific dish, appetizer or dessert. This allows them to prepare that special Jello-O mold or Heavenly Hash without the worry of duplicate dishes. DON’T: argue if they choose to bring any extras. Seriously, it’s not worth going to the mat over whether or not Aunt Edna’s squash casserole is better than your mother’s recipe.

DO: bring up special something you can all be thankful for some recent “wins” in your lives over the year. DON’T: discuss religion, annoying pet peeves and especially POLITICS. There is a seat for everyone at the table regardless of who they voted for the last election.

DO: enjoy a nice glass of wine or champagne (if you are over 21, of course) and plan to have wine or libations for guests. DON’T: over imbibe on the sauce (see the above “DON’T”).

DO: Keep your toasts, thoughts and prayers on the positive side. DON’T: spend too much on a toast as the food sits before your guests smelling wonderful and turning cold.

DO: if you are a guest at someone else’s home ask if you can bring a PLUS-1 or any other guests that your hosts may not be aware of such as out-of-town guests. DON’T: bring any pets with you without the expressed permission of your host. Besides, a houseful of people could really bring out the stress in your otherwise docile pooch.

DO: Ask your guests if they have any food allergies or intolerances. These days many people have gone gluten-free or Paleo or low-carbing it and they will be happy to offer to bring a dish that they can enjoy. If you are feeling so inclined you could certainly try your hand at a gluten-free casserole. DON’T: make your guests feel bad about their diet or dietary restrictions. In many cases, they would rather woof down those buttered mashed potatoes.

DO: set an end time or be a good host about those lingering guests. DON’T: snatch plates or drinks out of the hands of guests. Instead, start cleaning up certain entertainment areas. Start with the bar…that should move things along.

Lastly, don’t stress the small stuff and do your best to enjoy yourself as a host or a guest. Happy Holidays!

2019 Holiday Gift Guide for Meat Lovers

gourmetmeatsandsausage

Dec 4, 2019 Holidays, Meat Lovers

Got a bonafide carnivore that made the nice list this year? We’ve compiled the most comprehensive list of sizzling hot holiday gift ideas.

Meat: The Art of Cooking Meat

Everything you ever wanted to know about cooking meat but were afraid to ask. Feast your eyes on over 60 recipes for every imaginable cut of meat complete with instructions on how to prep and cook to perfection. $19.99 Amazon.com

Prime Rib Scented Soy Candle

Keep those sensational scents of meats going even when you are not cooking! This scented soy candle can be personalized with a special label for your meat lover. $10 Available on Etsy

Professional Custom Kitchen Knives

This handmade complete set of chef kitchen knives includes everything to carve and cut those meats like a pro. The 8 piece set features Damascus steel, a utility knife, cleaver, complete with a wood or bone handle. $209 Available on Amazon.com

Bear Paw Meat Handlers

This pair of meat handlers are a must-have for shredding that pulled pork, beef or chicken. Plus, you are can feel like a real barbarian digging into your meat. $12.99 Available at Target in-store or online.

Monogrammed Steak Brand, Triple-initial

Every grill master takes pride in their technique so why not let them literally put their own brand on their meats. Well, now you can. This personalized steak brand is for the backyard chef that has everything. $69.95 Available on Williams Sonoma.

Big E’s BBQ Sauces & Rubs

This Colorado-based company offers award-winning rubs and a plethora of sauces. These sauces will take your grilling to the next level. Big E’s offers Carolina-style sauces both sweet and heat (jalapeno), KC or Kansas City-style, Hatch Green Chili and the heat of Jamaican Jerk rubs. $7 available online or pick up at The Gourmet Meat & Sausage Shop

Thanksgiving Leftovers Recipes to Be Thankful For

gourmetmeatsandsausage

Dec 1, 2019 Holidays

Now that all forms of potatoes, sliced turkey and gelatin molds have found their rightful place in burped Tupperware on your fridge shelves, here are some recipes that will put those Thanksgiving leftovers to good use.

Thanksgiving Leftovers Breakfast Casserole

This is the perfect recipe to re-purpose stuffing (if you have any left) and turkey. What makes this casserole unique is that it is a breakfast dish but you can eat it any time of day!

Turkey Enchiladas

Who says you can’t have Mexican fare with those turkey leftovers? This mouthwatering recipe for turkey enchiladas will be a real crowd-pleaser that you will want to make year-round.

Cornbread Stuffing Fried Rice

This side dish is so good it’s practically its own food group and can double as a main dish.

Turkey & Spinach Stuffing Casserole

This is the perfect combo and the best way to make sue of those traditional leftovers doesn’t go to waste. We’re talking cranberries, turkey, cheese, spinach and anything else you want to throw in there.

Cranberry Sauce Cheesecake Brownies

Enjoy your leftovers and your just desserts with this delectable recipe for cranberry sauce cheesecake brownies. And the best part? It’s easy!

Thanksgiving in a Blanket

If casseroles are not your thing, then this recipe is for you! It’s basically pigs in a blanket but stuffed full of well…stuffing and all the fixin’s from your Thanksgiving feast.

When all else fails and you are over those turkey recipes, you can always swing by the Gourmet Meat & Sausage Shop for one of our succulent roasts, mouthwatering meats or our freshly-prepared meatloaf ready to pop in the oven!

Simple 7 Step-by-Step Guide on How to Properly Carve a Turkey

gourmetmeatsandsausage

Nov 20, 2019 Holidays

Whether you fry or bake your bird this Thanksgiving, the moment that turkey takes its place on the table there are is immense pressure to properly carve it.

No bones about it, even the most seasoned cooks still struggle with the technique of cutting into that succulent meat.

Here’s a simple step-by-step guide on how to properly carve a turkey:

Tools and Prep:

Large cutting board, a good long slicing knife, a large platter, and tongs. Allow your bird to rest for approximately 30 to 40 minutes before carving.

Step 1:

Don’t make the mistake of trying to carve a turkey while it’s sitting on the platter. Instead, prepare your bird by placing it on your cutting board. If you stuffed your bird, you will need to cut the string first.

Step 2:

You will want to remove the thighs and legs first. Using your long flexible chef’s knife (or a boning knife) start by cutting where the breast and drumsticks are connected. Grab a paper towel and then grab the leg making sure you are applying pressure to pull and disconnect the thigh and leg from the turkey.

Step 3:

After you have successfully separated BOTH thighs and drumsticks from the bird, set them aside on another plate for the time being.

Step 4:

Now you are ready to remove that wishbone. This important step is essential and allows the breast meat to be easily carved. Using your fingers, find it towards the front of the breast and pull it out.

Step 5:

Those turkey breasts are now ready to be carved. Locate the breastbone and using that same long, carving knife slice in a downward motion making sure to cut as close to the bone as you can. Ideally, you will want to want to remove it in one whole piece. While slicing, use your other hand to slowly pull the breast meat away from the bone. Place your breast meat onto the cutting board.

Step 6:

The wings are ready to be separated from the bird. Find the joint and slowly slice through the joint. Your wing should easily separate. Set aside on your dark meat platter and repeat the same step on the other side.

Step 7:

Finally, it’s time to slice the breast meat. One pro tip is to make sure that you’re slicing the meat at shorter lengths making sure you are slicing against the grain so that the skin stays attached—trapping in all those juices.

Now, if this seems like too much pressure then you can check out our blog on spatchcocking a turkey which produces a juicier bird and eliminates the pressure to carve a turkey on the spot.

Three Thanksgiving Dry Rub Recipes You will Want to Try this Holiday Season

gourmetmeatsandsausage

Nov 14, 2019 Holidays

In this week’s Gourmet Meat & Sausage Shop blog, we are continuing to talk turkey in preparation for the upcoming Thanksgiving and holiday season. And speaking of preparation, we’ve compiled a list of turkey rubs to wow your guests this holiday season and even some you can pick up at our store.

Dry Turkey Rub

This recipe for dry turkey rub doesn’t get any easier.

Ingredients:

2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon garlic powder

Directions:

In a small bowl blend together with your dry ingredients. When ready, pat dry your bird with a paper towel and rub ingredients on the outside of your turkey making sure the whole bird is coated.

Cajun Turkey Rub

This recipe will certainly spice things up if you plan on frying up your bird this holiday season. The best part? Most of the ingredients are already in your pantry.

Ingredients:

2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon black pepper (freshly ground)
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 dried thyme
1 1/4 dried oregano
1/2 teaspoon red pepper flakes

Directions:

Put dry ingredients in a small bowl and mix together until well blended. Pat dry your turkey with a paper towel and make sure to not only cover the entire body of the bird but inside the bird as well.

OR, you skip all these ingredients and buy a good rub. The Gourmet Meat & Sausage Shop is proud to carry local products from Big Es including some rubs that will take your meats to the next level.

What is Spatchcocking and Why You Should Do it to Your Turkey This Thanksgiving

gourmetmeatsandsausage

Nov 1, 2019 Holidays, Tips

What the heck is spatchcock and what does it have to do with Thanksgiving? Turns out, quite a bit and you will want to do it this upcoming holiday season. Spatchcock or spatchcocking is a term that your local butcher or meat shop has known for some time. Simply put, it’s a meat cutting technique used for splitting open a whole chicken, duck or turkey for grilling.

One of the many benefits of spatchcocking your chosen fowl is less cooking time, crispy outer skin and a juicier bird. Not only that, it has that wow effect when presented at your Thanksgiving table.

Here is a step-by-step on how to spatchcock your turkey:

Step 1: Before you even get started, be sure to spend the money on a decent pair of poultry shears. If you do decide to do it yourself you will want a solid cutting board. Place your bird breast side down. Begin by cutting both sides along the backbone. (Discard or better yet, keep the backbone for gravy-making purposes.)

Step 2: Flip the bird over and pull or fold it apart. If you have done it right, you will be able to snap the bone by pushing on it with your hands.

Step 3: Pull the thighs of the bird apart which will allow it to flatten out even more. Using those poultry shears, cut off the wingtips.

Step 4: Put your recently-spatchcocked turkey into a baking tray. If you plan on prepping the night before, cover and refrigerate. However, if you are doing it the day of cooking it will need to sit at least 30 minutes before you cook it. Brush it with olive oil or butter and your favorite herbs.

Step 5: A typical turkey can take up to 90 minutes to cook but a good rule of thumb is to cook until the skin gets brown and crispy (which is the best part.)

If this seems a bit too much work you can always reach out to your local meat and butcher shop to do it for you. Good luck and you can thank us later for this crowd-pleasing turkey!