Friday

Father’s Day is right around the corner, so it's a perfect time to think about throwing some high-quality, locally sourced meat on the grill.  Our beer-marinated flank steak recipe is simple to make and can be served with your choice of grilled fajita vegetables or even baked potatoes.  Order your flank steak ahead of time from The Butcher Shop, and you’ll be ready for a fun Father’s Day lunch or dinner in no time. Note:  You will need to prepare the meat and marinade the day before you plan to grill it. Ingredients: About 3 to 4 pounds of TBS...

No, steak pizzaiola is not a recipe for making a bougie-style pizza at home.  Instead, this is a delicious, easy-to-make steak recipe that will fill your home with aromatics and get those stomach growling.   Otherwise known as carne alla pizzaiola, the origins of this dish likely come from a Sicilian recipe using beef shoulder for the meat.  Other ingredients, however, point to Naples, Italy as the origin of the recipe. Why is it called pizzaiola if it's not pizza?  Think of one of your favorite parts of pizza–the sauce.  While there are many variations, one consistent characteristic of [caption id="attachment_3071"...

If you think “Andouille” sounds French, you’re absolutely right.  Andouille is a traditional Cajun pork sausage, often used in recipes like jambalaya and gumbo.  Many Andouille sausages come pre-cooked, but if you purchase them uncooked, it's simple to prepare them with the directions below to use in your favorite recipe.   The taste of Andouille sausage will vary depending on who makes it.  Most have a smoky, rich flavor that stands up well in soups and casserole dishes.  However, you should always discuss the taste with your specific butcher, as some are produced with more cajun spices than others, giving them...