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Entries tagged with 'The Butcher's Guide to Well-Raised Meats'

Cook the Book: Roast Beef on Marrow Bones

Serious Eats Caroline Russock 9 comments

The Applestones always have plenty of marrow bones lying around their shop and, knowing the beefy, buttery goodness that rendered marrow bones produce, they decided to incorporate them into a roasting bed. The marrow bones are set on the bottom of a roasting pan along with onions and garlic that have been caramelized. The seared beef is placed on top and stock and butter are added before this meaty dish is roasted in the oven to a rosy medium-rare. More

Cook the Book: Sweet Italian Sausage

Serious Eats Caroline Russock 3 comments

The key to really great sausage, as you'll learn from this recipe for Sweet Italian Sausage from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats, is allowing your chunks of pork shoulder or stew meat to sit or "sweat" in a spice blend for 24 hours before grinding them. The chilled meat grinds beautifully and letting the herbs and spices sit makes sure that you're left with patties (or links, if you're feeling ambitious) that are uniformly flavored. More

Warm Lamb Salad with Pomegranate 

Serious Eats Caroline Russock Post a comment

As you might imagine, The Butcher's Guide to Well-Raised Meats from husband and wife butchers Joshua and Jessica Applestone is not a very salad-y sort of book. This Warm Lamb Salad with Pomegranate is the exception, bringing together hearty braised lamb shoulder with tart pomegranate, peppery arugula, and salty, creamy feta. More

Cook the Book: Bite-Your-Tongue Tacos

Serious Eats Caroline Russock 3 comments

These Bite-Your-Tongue Tacos from Joshua and Jessica Applestone's The Butcher's Guide to Well-Raised Meats were my first foray into the world of tongue cookery, and I have to say upfront that there was a teeny-tiny amount of apprehension. But knowing full well the joy that comes with a plate of lengua tacos, I sucked it up. More

Cook the Book: Fleisher's Secret Chicken Rub

Serious Eats Caroline Russock 8 comments

The secret's out! This spice blend includes punchy powdered onion, garlic, cayenne, paprika, and dried green herbs (thyme, sage, and oregano). Fleisher's special blend accentuates the fine chicken-y flavors without covering them up by over-seasoning. More

Cook the Book: Fleisher's Spareribs

Serious Eats Caroline Russock 7 comments

Saucy and drippy are usually the go-to descriptors for really great ribs but Joshua and Jessica Applestone, proprietors of Fleisher's Grass-Fed and Organic Meats and authors of The Butcher's Guide to Well-Raised Meats, would like to introduce you to ribs of another sort. Their dry-rubbed Fleisher's Spareribs are all about a thick, crunchy spice rubbed crust that encases tender ribs filled rich fatty juices. More

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