I recently acquired a copy of Lobel’s Meat Bible.  While I have never been there, I have often heard of Lobel’s Butcher Shop in New York.  If you listen to Martha Stewart Radio, you have probably heard of them as well. 

I have no desire to do my own butchering other than to, perhaps, cut up my own chicken or grind my own beef, chicken and turkey.  I’ll leave the big stuff to the real experts and their impressive knives!  However, I do like to understand exactly where my meats come from and the terminology that goes with that.

Each section of the book has a description of meats and their cuts and how those cuts are related, but their are no diagrams or pictures to help out with that.  So, if you aren’t familiar with the cuts already, you won’t get any help here.

There are numerous recipes including some for variety meats that I don’t typically prepare.  I’m not saying that they are not delicious when prepared correctly; I just don’t have any experience with several of them.  It also includes some useful guides to preparing stocks, chutneys, and sauces.

It is a somewhat attractive text, but I don’t feel that it is the reference book that I was looking for.  I definitely would not recommend it for a beginning cook.  If you are more experienced, however, you might want to add it to your library.  There are definitely some recipes that I will use and enjoy including this jambalaya.

Chicken and Sausage Jambalaya

Serves: 4

INGREDIENTS

4 tablespoons vegetable oil
6 large cloves garlic, 4 crushed, 2 finely chopped
1/2 teaspoon cayenne pepper or Nirmala’s Kitchen Wildfire Chili Blend
1 teaspoon paprika
2 1/2 to 3 pounds chicken thighs (about 8 pieces), trimmed of excess fat
Kosher salt
3/4 pound andouille sausage or similar smoked sausage, sliced 1/4 inch thick
2 onions, chopped
1/2 large green bell pepper, seeds and ribs removed, chopped
2 large bay leaves or 1 bouquet garni
1 1/2 teaspoons finely chopped fresh thyme
1 1/2 cups long-grain rice
3 cups chicken stock, or canned low-sodium chicken broth (or reconstitute 1/2 cup Glace de Poulet in 3 cups water)
1/2 teaspoon freshly ground black pepper
3 scallions, thinly sliced into rounds
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
Louisiana-style hot sauce for passing at the table

DIRECTIONS

1. Combine 2 tablespoons of the oil with the crushed garlic, cayenne, and paprika in a large bowl and toss well with the chicken pieces to coat. Cover and set aside to marinate for 15 minutes or up to 2 hours at room temperature or overnight in the refrigerator, tossing once or twice during this time. Bring to room temperature before cooking.

2. Spread the chicken out on a plate (discarding the garlic) and salt generously on both sides. Reserve.

3. Heat the remaining 2 tablespoons oil over medium-high heat in a 10- to 12-quart heavy pot. When the oil shimmers, add the sausage and cook until lightly browned on both sides, 2 to 3 minutes. Using a slotted spoon, remove to a small bowl, leaving the fat in the pot.

4. Working in batches, if necessary, add the chicken (if skin-on, put skin-side down), and cook for 2 minutes. Reduce the heat to medium and continue cooking until deep golden brown on the first side, 8 to 10 minutes. Turn and cook until lightly browned on the second side, about 6 minutes more. Transfer the chicken to a plate and reserve.

5. Spoon off all but 4 tablespoons of fat in the pot and add the onions, green pepper, and bay leaves (or bouquet garni). Using a spatula and the moisture given off by the vegetables, scrape up any browned bits stuck to the bottom of the pot. Cook, stirring occasionally, until the vegetables are very soft and golden at the edges, 15 to 20 minutes. Reduce the heat if they threaten to burn. Stir in the chopped garlic and the thyme and cook for 2 minutes more. Increase the heat to medium-high and stir in the rice. Cook, stirring regularly until the rice is lightly toasted, about 3 minutes. Add the stock, black pepper, and 1 teaspoon salt (a bit more if your broth is unsalted) and again scrape up any browned bits on the bottom of the pot. Add the reserved chicken and any liquid on the plate and arrange the reserved sausage between the chicken pieces. Bring to a simmer, cover tightly, and reduce the heat so the broth is gently simmering. Cook until the broth is almost completely absorbed and the rice is just tender, about 25 minutes.

6. Let the jambalaya stand off the heat, covered, for 5 to 10 minutes and then gently stir in the scallions and parsley. Serve, passing hot sauce at the table.

Lobel’s Chicken Stock

Makes about 6 cups

INGREDIENTS

3 pounds chicken wings, cut into 3 or 4 pieces each
8 cups cold water
1/2 large onion, halved
1/2 carrot, peeled and halved
1/2 rib celery, halved
2 large cloves garlic, crushed
2 sprigs fresh thyme
1/2 bay leaf
1/4 teaspoon salt

DIRECTIONS

1. In a 6-quart pot, combine the chicken wings with the water and bring to a simmer over medium-high heat. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.

2. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered at a gentle simmer, stirring occasionally, for 1 hour.

3. Remove from the heat and let the stock rest for 15 minutes. Strain the stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.

4. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

Recipe from Lobel’s Meat Bible.

Linked to:
Mom Trends, “Friday Feasts”
Designs by Gollum “Foodie Friday”
Ann Kroeker “Food on Fridays”