Recipe: Panzanella With End of Season Great Song Farm Tomatoes
Recently Applestone staff gathered for a fall celebration at Great Song Farm near Red Hook, where our former crew member is now the farmer. It was a lovely community night and the food was fantastic. Here's a panzanella recipe from the event.
Jessica Applestone's High Holidays Brisket
Jessica Applestone shares her memories of the High Holidays -- Rosh Hashana and Yom Kippur -- with her father, a cantor. She also recalls her mother's brisket, which they ate in a unique way.
Searing Meat: Why We Love It
For those of you who are new to cooking meat, or who want to get better at it, searing is where it’s at. Here's why we love to sear, how it works, and a few searing tricks.
Ask the Butcher: Lunch Prep and Marinating Times
In this installment of Ask the Butcher, Josh Applestone weighs in on making lunches for the whole family and shares his thoughts on marinating.
Recipe: Pork Osso Buco in Tomato Sauce
We’re really having a moment with pork osso buco right now. Try this recipe and you'll see what we mean. The rich, creamy sauce and the fall-apart meat seem to be perfect for cooler weather. If you have CSA overflow, make your own tomato sauce.
Recipe: Grilled Peaches and Pork Belly
Josh Applestone loves grilling fruit. Since peaches are in season, that's what's currently on the grill. He's flavoring them with chili and lime and serving them with grilled pork belly. Here's how.
Fruit and Meat: Two Great Tastes That Taste Great Together
Pairing fruit with meat is always a good idea. Grab what's in season at a Hudson Valley orchard -- peaches are about to pop at Fix Brothers Fruit Farm in Hudson -- and go for it. Here are a few of their recipes for inspiration.
Voluntary Recall of Pork Sausage Products
Friday, July 26th, 2019 - We have just learned that one of our suppliers, Mountain Rose Herbs (MRH), has issued a voluntary recall for its whole fennel seed product. MRH is taking this voluntary and precautionary measure due to the possibility that the seeds it sold us may be contaminated with salmonella.
Ask the Butcher: Roast Beef and Home Curing
In this installment of Ask the Butcher, Josh Applestone weighs in on homemade roast beef made with eye round, plus tips for preserving meat at home.
Smoking Beef Ribs on a Grill
Our larger beef “dino” short ribs are half of a full rib and are ideal for smoking. Not everyone has a smoker, but with some light rigging, you can smoke meat on any grill. Here are the basics for smoking beef short ribs on a gas grill. Enjoy!
Sarah Copeland's Magic Pork Shoulder
Hudson Valley cookbook author -- and our neighbor -- Sarah Copeland shares a magic pork shoulder recipe from her new book, Every Day is Saturday. It feeds a crowd.
Ask the Butcher: Summer Grilling Edition
Josh Applestone answers your questions about unusual cuts to grill, how to lighten up meat-filled meals, and tricks for keeping meat moist while grilling and smoking.
Josh Applestone's Barbecue Sauce With Pork Rib Tips
It's BBQ season! Time to make your own sauce. Here are Josh Applestone's simple DIY recipes -- one savory, one sweet -- that are meant to be adjusted to suit anyone's taste. (For the record, he likes it spicy.) Serve with pork rib tips.
Whole Chicken on the Grill
It's grilling season and whole chickens belong on a grill! Here are a few ways to cook whole chicken on a grill, including beer can chicken, spatchcocked chicken, and smoked whole chicken. All work well for guests – or just for you.
How to Cook Sausage and Meatballs
If you're curious about how to cook our sausage (including breakfast sausage) and meatballs, here's our simple preferred method for great results. Enjoy!
Grilled Sirloin Top With Chimichurri
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what's growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
Ask the Butcher: Passover and Easter Edition
We get a lot of questions from our customers leading up to Passover and Easter. We pulled a few questions you wanted to ask the butcher about holiday traditions and ham alternatives and had Josh Applestone answer.
Minute Cuts for Minute Meals
We're all busy. But being overscheduled doesn't have to keep you from eating home-cooked meals and ordering take-out. Minute steaks and stir-fry beef to the rescue.
Warm Weather Cuts Are Here
Since we practice whole animal butchery, we're able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
Mud Season Pork Recipes
As the weather warms and the snow melts, our appetites thaw, too. But we're still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works -- trust us.