by Michael Selby, executive chef
Monday, March 19, 2012
Why are we constantly slathering chicken breasts with marinade? The most common answer is to enhance flavor and tenderness. Chances are, only one of the two take place; not both. But which of these are more important and why?
To answer this, you really need to know where we, as a chicken loving society, have come from. Over the past 10 years, you may have noticed at weddings that guests who were pleased with the food almost always said, “The chicken was so moist”. Why is this phrase so common? Was “DCS” (dry chicken syndrome) more common decades prior? Absolutely. So what happened? Marinades happened, but not for flavor.
by Julie Griffin, director of Lunds and Byerly's products
Tuesday, March 13, 2012
Each year, right around the time everyone starts dressing in green, I get quite the craving for those delicious Irish foods – Guinness stew, corned beef and cabbage and of course, my favorite, corned beef brisket Reuben sandwiches!
We have a tradition here at our corporate support office for this lucky holiday, just as many families around the globe have their own special traditions. Our talented food experience manager, Molly, whips up the entire office a piping hot batch of her famous Kobe corned beef brisket Reuben sandwiches. What makes this sandwich so special (besides Molly’s fantastic foodie flair)? Why the beef of course!
by Pat Yorek, director of meat and seafood
Monday, March 12, 2012
Tired of the same fish on your dinner table week after week? If you want to try something new, I’d like to introduce you to a hidden little treasure of a fish called swai (sw-eye).
It is similar to catfish with its white flesh, but has a milder flavor and more delicate texture. This fish is from Vietnam and brings a moist, sweet taste to your tongue with a coarser texture to break up the sometimes perceived “slimy” feel of fish. It has a very approachable flavor for most people who don’t normally like freshwater fish.
by Bea James, senior manager of organic, natural and sustainable programs
Thursday, January 12, 2012
A few weeks ago I was in Tofino, British Columbia, visiting an aquaculture farm called Creative Salmon. Last week I traveled to Santiago Chile to attend a sustainable aquaculture conference. My travels are just part of our commitment for continued research and education regarding sustainable seafood.
Rick Jefferies, broker for Creative Salmon; me; and Tim Rundle, general manager at Creative Salmon, on the boat heading out to the ponds.
There’s a lot to learn on the subject of sustainable seafood, and I’m fortunate to work for a company that is willing to seek the world over to bring the best in products and education.
Our interest in Creative Salmon was peeked when we heard that they do not use antibiotics in their market salmon, which for farmed salmon is quite unusual. We also heard that they are about to be Canada’s first certified organic salmon farm once the Canadian Organic Standards are passed. The trip was to see it all first hand.
by Michael Selby, executive chef
Thursday, December 15, 2011
In a world of casinos, hotels and casual restaurants making the switch to brined, seared or marinated rib roast, we’ve found our home is one of the few places we can still enjoy a true prime rib, also known as a rib roast. Somewhere along the line many have lost their passion or patience for this legendary piece of meat.
Perhaps you’re skeptical because it’s a “roast.” We often have the mindset it will take forever to cook, much like a pot roast. Culinarily speaking, it’s best to view a rib roast, or prime rib, as a large steak. I’m of the opinion that in the winter months, nothing says “I no longer miss my grill” more than sharing a juicy rib roast with friends and family.