Lobel's Meat Bible

Lobel's Meat Bible

“We want nothing more than to help meat lovers get the most from their purchase,” say the Lobels. As quality butchers at their family-owned business in New York’s Upper East Side, Stanley, Evan, Mark and David have been giving their customers expert advice on identifying, choosing, storing, cooking and serving beef, veal, pork, lamb, poultry and game for years and years. In Lobel’s Meat Bible they share that same valuable information with you along with more than 150 classic American and internationally inspired recipes.

Is there a difference between club steak and strip steak? What are the things you need to keep in mind when you ask your butcher to grind meat for you? How long should you keep meat in the freezer? What’s the proper way to cut a whole chicken into parts? How do you judge doneness? The Lobels cover it all, from butcher counter to table, then go way beyond your typical pot roast or roast chicken with recipes such as Strip Steak with Oysters & Rockefeller Butter, Turkey Osso Buco with Fava Beans, Marinated Grilled Quail, even Burmese Pork Curry, PLUS sauces, condiments, chutneys and stocks. It’s a meat lover’s dream come true! Color photos.

Pork Tenderloin Kababs with Herbs & Bacon
Serves 4
1 tbsp EACH finely chopped fresh parsley, sage, rosemary and thyme
1¾ lbs trimmed pork tenderloin, cut crosswise into 12 1-inch thick medallions (see Note, below)
12 slices bacon
Olive oil
Kosher salt
Freshly ground black pepper
1. Spread the chopped herbs on a plate and roll the edges of the pork medallions in the herbs, coating each around its circumference. Trim the bacon slices to match the 1-inch thickness of the pork medallions and wrap each medallion with a bacon slice around its circumference so it fits snugly, with the ends of the bacon overlapping an inch or so; trim off any excess length of bacon.
2. On a work surface, lay 3 pork medallions, large-sides down, side by side. To keep the bacon securely wrapped, arrange the medallions so that each of the seams formed where the bacon overlaps presses against the place where the medallions touch one another. Thread a skewer evenly through the center of the 3 medallions (it will resemble a triple-decker lollipop). Repeat with the remaining pork and skewers.
3. Preheat a grill or grill pan over medium-high heat. Brush each pork kabab with olive oil to lightly coat. Generously salt and pepper both sides of the kababs. Place the kababs on the grill and cook to the desired tenderness, about 4 minutes per side for medium (140°F on an instant-read thermometer is our preference) and serve.
Note: You will have to purchase two whole pork tenderloins—usually 2¼ to 2½ pounds—and cut them from the thickest three-quarters of the tenderloin’s length to yield the 12 roughly equal-size pork medallions called for in this recipe. The remaining tapering “thin end” of each tenderloin can be cut up and used for a stir-fry or similar dish.
If using wooden skewers, soak them in water for at least 30 minutes before threading them with the meat, and then wrap the long, exposed portion of the wood with aluminum foil before putting them on the grill.
—from Lobel’s Meat Bible

Hardcover: 320 pages

Publisher: Chronicle Books ( May 04, 2009 )

Item #: 35-2916

ISBN: 9780811858267

Product Dimensions: 8.0 x 10.0 x 0.0 inches

Product Weight: 52.0 ounces