Looking for inspiration?

You’ve come to the right place. From grilling to gazpacho, we’ve got some brilliant tips from our Chef Butchers that are sure to help make your meal amazing.

 

Need amazing ingredients? You know who to call…

 

 

How to Cook a Turkey

Ingredients 1 Whole Turkey, any size, thawed if frozen. 2 cups low-sodium chicken broth, vegetable broth, water, or other liquid 2 Sticks (1 Cup) Melted unsalted butter or oil for basting (optional) You will also need a Roasting Pan, Roasting Rack (or something to...

read more

How to Carve a Turkey

 Instructions Slice off the legs and thighs. Slice through the skin that connects the breast and the drumstick until you hit bone. With your hands, pull the leg back and down until you feel the joint pop out. Press down firmly on the joint to completely sever it. Run...

read more

Italian Meatball Soup

Ingredients 1 pound of lean Wine'ing Butcher ground beef 1/2 cup panko breadcrumbs 1/4 cup parmesan cheese, grated 1 whole egg 1 teaspoon Italian seasoning 1tablespoon extra virgin olive oil 1 onion, diced 3 medium carrots, diced 3 stalks of celery, diced 2 cups...

read more

Creamy Tortellini Soup with Sausage

Ingredients 1/2 lb. Wine'ing butcher Italian sausage 1/2 cup onion, finely chopped 1 tablespoon garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 1 Tablespoon all-purpose flour 3 cups (24 ounces) Tomato sauce 1 Package (9 ounces) Cheese Tortellini 1/2 cup...

read more

Perfect Bacon Cheeseburgers

It's easy, simple, and classic. When you're craving the perfect cheeseburger, this is exactly what you'd want. INGREDIENTS  3 Pounds of Wine'ing Butcher Ground Beef 1/3 Cup of Heavy Cream 6 to 8 dashes hot sauce, such as Tabasco 4 Dashes Worcestershire sauce 1...

read more

Chicken Parmesan

It's easy, simple, and classic. When you're craving chicken Parmesan, this is exactly what you'd want. INGREDIENTS  FOR THE CHICKEN 1 1/2 c. panko bread crumbs 1/2 tsp. garlic powder 1/4 c. freshly grated Parmesan, plus more for garnish 2 large eggs, beaten with 1...

read more

Gourmet Tips:

Seasoning your steak

Beef purists may prefer to take in the unadulterated rich flavor of a quality steak by adding nothing other than a few twists of salt and pepper. However, don't season too early - salt will draw moisture from the meat. Try sprinkling black pepper and sea salt onto a...

read more

Rest Your Meat

The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested before serving and carving will shed much less juice than meat sliced straight after...

read more

Let your roast rest

Let your roast rest. Don't cut into a roast immediately after removing from the heat. All the flavorful juices will come flowing out and pool around your roast. Wait about 10 minutes, allowing juices to redistribute and create the tender succulent bite of meat you...

read more

Sign Up for Our Newsletter

Thanks for your interest in the Wine'ing Butcher's E-Newsletter!

There is no better way to stay informed about upcoming offers, special events, as well as cooking tips, techniques and recipes from our gourmet butcher.