From the Butcher(s) RSS
Turkey Time
Did you know that the average American eats up to 18 pounds of turkey every year! That's about the size of your average Thanksgiving turkey. Turkeys are amazing birds that have some interesting facts about them. Did you know that turkeys can have heart attacks, and that they will drown if they look up during a rain storm. Turkeys can also run as fast as 20 miles per hour and they spend their nights in trees. Also, Benjamin Franklin wanted our national bird to be the turkey. There are many more amazing facts about our favorite bird to eat during...
Family Meals
Hello fellow Meatheads, It’s that time of year again, and fall is upon us. We know that all of you are busy with the kids back at school, or maybe you’re back in school and it’s hard to have the time to prepare a good meal. We will help you make your mind up and give you step by step instructions on how to cook some great fall dishes. If your feeding a group of hungry football fans or a family that barely has time to sit down and enjoy dinner, Catullo’s is the place that can provide you with...
Fine Dining vs. Casual Cooking
I got asked by a very good friend of mine of which “side” I was on the food fence when it came to fine vs. casual cooking. The debate just got some fuel to the fire after Anthony Bordain made a comment about Paula Deen’s style of teaching cooking and "telling an already obese nation that it's O.K. to eat food that is killing us." My friend specifically asked “what would a business look like that mass-produced affordable, healthy food, and is that an oxymoron? I responded: I don't think it's an oxymoron as much as it's kinda...
Chicken Wing Tips from The Butcher and The Apprentice
A video from Danny Catullo on how to season and cook chicken wings.
Easter Lamb
Spring has officially arrived! Nobody will be giving us funny looks for grilling with snow on top of our heads anymore, so that's a good thing. Lately I have been in such a "Chop" mood when it comes to cooking. Call it a bone in craze. Last year I couldn't stop stuffing flank steaks, pork loins, turkey and veal. Now, I want a thick cut Berkshire Chicago Cut Pork Chops brushed with some sundried tomato influenced olive oil, touch of fresh basil, sea salt and cracked black pepper. Can you blame me? Post your favorite thing to grill this...
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