I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]
The beautiful thing about getting a whole duck or goose is that it gives you so much more than a few meals worth of meat. You also get bones for stock and fat to render. Rendering your own fat is surprisingly easy, especially when done in a slow cooker. You can use poultry fat to […]
Possibly one of the most enjoyable ways to eat cabbage is in okonomiyaki, a Japanese-style savory pancake. In Japanese, okonomi means “how you like it” and yaki means “grilled” or “cooked.” Okonomiyaki is customized to what you like or what you have on hand, but alway includes cabbage. The batter is made with flour, eggs […]
This is my favorite no-fuss dinner—pasta with lots of greens and a flavorful sausage. It comes together in 30 minutes and might be the perfect thing after all the extravagant holiday meals. While the pasta water heats, clean the chard and slip the sausage out of its casing. While the pasta cooks, toss the sausage in […]
Heritage birds have rich, flavorful meat, but can be less forgiving during cooking. We’ve adapted a recipe from the November issue of Martha Stewart Living—a perfect way to cook your local, heritage turkey. Heritage Turkey with Citrus and Herbs 1 stick of butter, softened 4 oranges (2 zested and juiced, the other 2 quartered) 2 […]
Sourcing pasture-raised chickens is tough. We’ve learned over the last four years how difficult it is for farmers to raise chickens on a small scale and still be financially viable. Since opening our doors, several of our chicken farmers have simply stopped raising chicken. It’s alway our intention to offer fair prices to both the farmers […]
Four years ago today, we opened the doors of The Local Butcher Shop. We started out simply wanting to offer people delicious, trustworthy meat, and we have grown to offer so much more than that! At The Local Butcher Shop you’ll find good meat, an experience, an education, a friendly face, a community and a […]
Summer is the season we obsess over heirloom tomatoes and colorful stone fruit at summer farmer’s markets. Here at The Local Butcher Shop, we’re also obsessing over the summer meat, specifically, grass-fed beef and lamb. You might not think of meat having a season. After all, burgers never go off the menu, right? But considering […]
When I make burgers, I don’t mess around. I like a big, rare burger, and goat burgers are my absolute favorite. This simple recipe shows off the flavorful goat meat—and is a great introduction to goat for first-timers. Goat Burgers with Chèvre and Charred Green Onions Makes four 1/2 pound burgers. Note: Lamb and goat tend to […]
You can tell from Bill McCann’s biography that his life as a butcher has a theme. His career has focused on learning from others and passing on his knowledge to the next generation of butchers. In this guest post, Bill shares one of his memorable experiences as a mentor at The Local Butcher Shop. […]