Spring Cleaning- for your Grill & Pantry!

April 15, 2015

One of the things about Spring that many look forward to is the return of Grilling Season and backyard BBQs. Unless of course, you are a die-hard griller who kept the flame lit all winter long, in which case, we salute you! But, we understand it was an especially cold winter on the East Coast and there is never a bad time to give your grill a tune up.  So, before you start inviting people over for some backyard fun make sure your grill is in working order.grlling

Safety First- Do a thorough check of your propane tank/ gas line before firing the grill up.  This step is essential for safe cooking. Look for leaks and any break or damage to the line and make sure that the connections are all tight.

Dry Scrub- Those caked on remnants from meals past do not add flavor to your grilling- and are in fact a fire hazard.  They can easily flame up and end up over-cooking what you’re grilling.  With a standard grill brush.  To clean the grates, burners and inner parts use a dry non-scratch sponge (think kitchen sponge) or a gentle nylon brush. Rinse with soapy dish water and make sure that you give your grill a thorough drying.  If your grates are chipping or rusty, it might be time to invest in some new ones, you won’t regret it.

Test it Out- It’s time to light up the grill.  A key to great grilling is even cooking.  Make sure your burners are evenly lit, if not you may have to spend some extra time really getting in there to unclog them. Before doing so make sure you let the grill cool.

Stock your Pantry- Stock up on some of your favorite seasonings, rubs, marinades, and BBQ sauces to make sure that a great grilled meal is always minutes away.

Pick out some recipes and get grilling!


Grilling Season Guide

April 7, 2015

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Easter Feaster

April 3, 2015

imagesSpring is here! And that means that change is on the way, especially for you east-coasters!  The weather  is not the only thing that will be changing around here (although were looking forward to that too).  If you’re a foodie, (which presumably you are if you are reading this blog!) then you know that the changing of seasons also means the changing of menus.  This season The Meat House is looking forward to re-introducing apricots, artichokes, peas, radishes, spinach and strawberries- just to name a few, back into our some of our favorite dishes !

Spring also means that we have another holiday that is almost upon us (where does the time go?) and that means its almost time to throw down in the kitchen again.  Challenge accepted.  At The Meat House, nothing says Easter like a beautifully cooked ham. 

The first, and most important step in creating this centerpiece for your Easter meal is buying a quality ham- no filler, all killer flavor. That being said-The Meat House will always have you covered. Since hams are sold fully cooked, it is also a no-brainer choice for the holiday.  You can make it your own by simply jazzing up one of our hams with your own simple rub or glaze.  

A Holiday Ham is not only easy and delicious, but is also a bonus because you will be loving these leftovers- if you thought nothing could beat a Thanksgiving leftover sammy, wait until you make one with this ham. Another “leftover bonus” is that your ham bone is an essential base for making a delicious split pea soup – another spring time favorite!

If you are more of a no-fuss hostess order ahead for a delicious spiral ham, leg of lamb, brisket, or Turkey and delicious side dishes and use the time you would have spent cracking eggs in the kitchen dying them with the family or master-minding the perfect Easter egg hunt.  



March 9, 2015

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It’s that time of the year again when everything is supposed to be preparing to come up green after winter’s thaw. The next green your likely to see is a leprechaun or 4 leaf clover for St Patrick’s Day.  What a great opportunity to embrace the comfort food of the Irish. Quick history lesson first.

Keep this in mind when you are in the kitchen this year making your Irish favorites.  St. Patrick’s day originally began as a religious feast honoring the patron saint of Ireland before it became the international celebration of Irish culture that we know it as today. Irish immigration to America began in the very late 16th century, with the first ever St. Patrick’s Day parade being held in New York City (not Dublin!) in 1762. There’s no denying the marriage between culture and cuisine, and when immigration boomed over the next 100 years many authentic Irish dishes were introduced to America.  Some favorites include classics like Irish Stew and Soda Bread. While these food traditions were preserved, others over time were transformed and re-interpreted.  Some of you may be shocked to learn that Corned Beef & Cabbage is one of these dishes, and is in fact not an authentic dish from the Emerald Island.

For Irish immigrants of the time the preferred meat back at home was pork, not beef, because of the low cost of pork in Ireland.  Such was not the case in the United States, and for many newly transplanted families, exorbitantly expensive.  Beef, an American diet staple, on the other hand was not and quickly found its way into dishes within these Irish-American homes. Now that’s all well and good, but you might be asking yourself, where’s the corned beef?

New York City was home to thousands of the Irish working class and it was there in Jewish delis and lunch carts that they had a bite of the tender cured meat.  Reminiscent of the ubiquitous Irish bacon it hit home for many and was quickly an affordable favorite.  There was no shortage of potatoes in NYC at the time, but cash strapped families’ utilized low cost cabbage to create the hearty dish we have come to love.

They say that the holiday brings out the Irish in everyone, and I can’t think a better way of celebrating Irish culture than in the Kitchen. A few things to keep in mind when preparing your favorite Irish (or Irish-American) dish this year….

Have you ever cured your own beef? We do it all the time and it tastes nothing like the mass produced products out of a bag most people associate with corned beef. . If you want authentic corned beef come see us at The Meat House and we will show you how to do it yourself. Plan ahead because you need a week! If you’re not a planner we have you covered and you can order some from us. This year we are also featuring Irish Stew so come see us to make the most out of your St Patties.

Tell us the following phase and its meaning and you get free soda bread

Meallan muilte Dé go mall ach meallan siad go mion.


Happy Table. Healthy Family

February 21, 2015

As the weather seems to grow ever colder, it is only natural that we gravitate towards the warmth of indoors after a long day at work or school. On these cozy nights there is tendency to seek out additional comfort in our food, a little extra butter here some more cheese there. I am pretty sure most will agree that nothing really warms the bones like a hearty home-cooked meal, but it’s important to remember that helping your family establish healthy eating habits now will create a foundation for a lifetime of healthy eating. There are some easy ways to do this, here are a few quick tips to keep in mind.

Some immediate quick fixes can be as simple as swapping out white rice for brown or whole grain bread for white and choosing deli meats without added nitrates. These little things really do add up, and before long they will become second nature.

Studies have shown that families that make it a point to sit down at home and eat together are at a real advantage, and not just nutritionally. Families that make it a point to do this are generally spending less time at fast food joints and restaurants. Preparing a meal at home gives parents complete control over the meal, they know where the food comes from, what is in it, and how much is being served. Understanding where your food comes from and sensible portion sizing is essential to healthy eating.

Some of you are probably thinking that yes, this is obvious, and in a perfect world this is how every meal would be. Trust me, I know the struggle of preparing myself a meal after a long day of work, and I am a food enthusiast! In order to help with that fatigue, here a few things to keep in mind:

Meal Prep: Think ahead! Take time over the weekend to plan out your meals for the week and set you and your family up for success. Make a grocery list of balanced meals consisting of a Protein-Vegetable-Starch combo and dedicate one day to prepping and preparing meals for the week that can be refrigerated or frozen and served on a moments notice.

Pressure cookers & Croc Pots: Learning how to use these will free up a lot of time that you would normally spend in the kitchen. These can be approached with a kind of set it and forget it attitude and recipes abound! It really doesn’t get much easier than that!

Mix it up: Compliment your home cooking with nutritious prepared foods. We take pride in offering these at The Meat House. It is important to be aware of what you are buying. When you are educated about your food choices buying prepared foods allows you to save time while still providing your family with completely nutritious meal.

Sitting down at the table together as a family is a win-win. What could be better than sharing happiness and health with those you love the most?


Baby It’s Cold Outside

February 16, 2015

Keep the ease, lose the freeze.  Here’s how to make your favorite steak without your trusty grill. We’re pan cooking up a delicious strip steak inside the warmth of own kitchen, so don’t let your snow covered grill be an excuse.  Think of this cut as a tenderloin’s big brother- definitely related, but more mature.  Strip steaks are particularly tender and delicious, and also more suited to serving a large portion. You really can’t go wrong with a strip steak.  So let’s get started, here is what you will need:


  • 4 10oz strip steaks
  • Freshly ground black pepper, to taste
  • Kosher Salt, to taste
  • 8 tbsp. unsalted butter, softened (if you want to be really decadent upgrade your butter to Truffle Butter)
  • 3 tbsp. chopped parsely
  • 3 tbsp. chopped chives
  • 1 finely chopped Shallot
  • 4 tbsp. Olive Oil

*Recipe serves four.


Now the fun (and easy) part!

1. Combine your salt and pepper to taste and give your steaks a generous rub (both sides).  You are going to let these babies rest at room temperature for about 25-30 minutes.

2.  Next, take all those chopped chives, shallots, and parsley and fork together with the softened butter in a medium sized bowl.  Throw a little salt and pepper in there too for good measure. Cover and set aside.

3. Take a 12″ cast-iron skillet and put over medium-high heat  with 2 tbsp. of the olive oil (optional).

4. When your pan is nice and hot, add your strip steaks. Pan sear for two minutes on each side. Then, in a pre heated oven at 400 degrees, finish in the oven for 7 Min.(In the cast iron skillet) No Need to flip. Rule of thumb: when your steaks reach an internal temperature of 125 degree they will be medium rare.  Heat less for rare, more for well done.

5. Remove from heat and let rest for 5 minutes. Strip steaks.

6. Don’t worry, we didn’t forget about the butter (how could we?).  When you are ready to plate your steaks smear each with 2 tbsp. of the herbed butter.

Complete this dish with Twice Baked Potatoes, Brussel Sprouts, and Burgundy Wine Mushrooms.  Round off the meal with a bottle of Pinot Project or Chateau Smith Cabernet Sauvignon. You can thank us later.


Love is in the air, why not put some in your stomach? Some ideas for the Holiday…

February 2, 2015

Although sometimes its really hard to admit, more often than not we look back and think, “Mom was right”. Never was she more right then when she told us the way to his (or her) heart is through their stomach. So, this year when the saccharine holiday rolls around why not skip the clichéd Valentine’s Day restaurant scene? You will undoubtedly avoid one or two inevitable public displays of affliction. This year skip the drama and say “I love you” with a home cooked and heartfelt meal. Here’s a few classic and classy dishes guaranteed to tug at anyone’s heartstrings.

Beef Wellington– Prepare a meal fit for a King.  Ok, if we’re being technical a meal fit for a Duke.  This historically French dish called “filet de boeuf en croute” was reborn Beef Wellington in honor the Duke of Wellington and his prevention of a Napoleonic redux.  When monsieur Bonaparte returned from exile and reclaimed his throne in Paris the Duke of Wellington had a hand in exiling him permanently at the Battle of Waterloo. So maybe your sweetheart hasn’t dethroned an emperor, either way, you won’t be sorry.

Surf & Turf- They say opposites attract.  Chinese philosophy calls this yin-yang and it describes how these opposing forces are all interconnected to one another.  These dual forces surround us, look around; they can be seen anywhere; hot and cold, high and low, night and day, dark and light.  Look across the table from you, maybe you’re looking right at the yin to your yang.  Pay homage to your better half with this complimentary pairing of beef and lobster.

Chicken Cordon Bleu- Maybe you’re baby is a little mysterious, like the origins of this dish.  I will tell you one thing that there is no question about, a quality-breaded chicken breast stuffed with ham & Gruyere cheese.  It’s a pairing that goes together like Bonnie & Clyde without the tragic ending.


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