Wednesday, February 1, 2012

The Butcher's Blog - February 2012


How about starting the month of February - a month of Superbowl, Valentines and Mardi Gras with a pot of Super Bowl Southwest Buffalo Chili? We’ve got the bacon and are replacing the beef chuck with our free range buffalo. "The Real Deal" – a southwestern chili recipe with lime wedges on the side. Recipe link >

Filet Mignon and Pinot Noir for Valentine’s Day? Yes.

Valentine’s Day is almost here… Ah, the day of love and romance. Romance builds your love and connection with your partner and brings to life your exciting early days together. It helps you relive those incredible memories. Your love can always be a breathtaking experience – you create it every day!
How about something special this year? Here are some ideas…

Make something- write a poem, and make your own card and attach a flower to it…

Send a “Hi Gorgeous” text out of the blue, or change your phone or computer wallpaper to a picture of your loved one and leave it so they will see it.

►Leave a love note on their dressing table or mirror with a compliment or private joke.

Take care of her (or him): have a bath ready, with a glass of champagne, when they get home from work… and tell her dinner is in an hour…after a massage …

THEN... Set a romantic table, with flowers, a scented candle, sweet soft jazz, and present a scrumptious filet mignon dinner…” Here’s a recipe for that free range, grass fed, sumptuous filet: -

Lover’s Beef Burgundy Filet

Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine. Our filet mignon prime are from Knee Deep Cattle company, local, free range, grass fed, delicious hormone-free beef.

Browse more than 20 filet mignon recipes- link: - and the Pinot Noir? Broadley Pinot Noir 2010 - Valentine's special :$16.99 all month!

Lamb Cuts - Local and Free Range Delicious

Chops., Legs, Rack, Loins, Shoulder, Stew, Shanks. The free range lamb that we have fresh year round is from our local vendor Anderson Ranches in Brownsville. “Our lambs eat only grasses, and are fed no bi-products. More importantly for the purity of the meat, the lambs are given no antibiotics or growth hormones. This whole process produces a protein-rich, premium natural meat that tastes delicious. Our lambs are prepared for market by Mohawk Valley Meats, another local family-run business. It's only 30 minutes from the Anderson Ranch, so the lambs have minimal stress before processing.” Valentine’s Special - $3.00 off any rack of lamb Feb 1-14th.

Garlicky Leg of Lamb

“Last month we bought a 7lb leg of lamb (for about $48.00) here at Long’s and prepared it using a recipe from Cooking Light. It takes about 1.5-2 hrs to prepare, and will last all week for a variety of dishes depending on use. (British cottage or shepherd’s pie, sandwiches, tacos, hummus, stew to name a few). There’s a lot of ambiance of Greek and British cooking with using lamb. The herbs we used were fresh organic rosemary and oregano. Shallots could also be used." – submitted by David and Lark - Here’s the recipe link : (have a favorite recipe? submit your meat recipe ideas or experience to info@longsmeatmarket.com)


From NPRfrom NPR
Food for Thought

Meat Based Diet Made Us Smarter

"Our earliest ancestors ate their food raw — fruit, leaves, maybe some nuts. When they ventured down onto land, they added things like underground tubers, roots and berries. It wasn't a very high-calorie diet, so to get the energy you needed, you had to eat a lot and have a big gut to digest it all. But having a big gut has its drawbacks. "You can't have a large brain and big guts at the same time," explains Leslie Aiello, an anthropologist and director of the Wenner-Gren Foundation in New York City, which funds research on evolution. Digestion, she says, was the energy-hog of our primate ancestor's body. The brain was the poor stepsister who got the leftovers. Until, that is, we discovered meat." Full story

Kaila Rose NicholWine Classes Resume in February - " On the third Thursday of the month we feature one region and offer around five cheese and wine parings. Our best-attended event (which featured Spanish wines and cheeses) was held outside on our patio (one of the few summer evenings when it wasn’t raining)! We’ve featured France, Italy, Spain, Ireland (where we tasted beer instead of wine), and Oregon. Keith Ellis, of Cooks, Pots, and Tabletops and Cheese Louise, comes and shared his genius knowledge about the art (and work) of cheese making. In great detail he discusses each cheese from the specific dairies, how they are made, how one processes the different kinds of milk, how to store cheese, and how the end product got onto the plate in front of you. I then offer my knowledge about the wines I chose and discuss why I think it goes with the paired cheese. These classes usually lasted about one hour and we have received some great compliments from those who have attended." - Kaila Rose Nichol - Every Third Thursday, 7pm, $10.00

Free Wine Tasting Every Friday 4pm - 6pmFree Wine Tasting

- with Kaila Rose Nicholl, our wine buyer.
Tasting includes wine and cheese. Reds and whites are presented, both local and imported. Which wines are best for the holidays? Stop by and ask Kaila while tasting. Like that one that you just tasted? You can open a bottle, sit at a table and get 10% off. And don't forget our amazing cheese selection in The Deli. We have a good sampling of Oregon creameries and cheese makers including Rogue, Juniper Grove, River’s Edge, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.

TweetsforMeats

Our new twitter account titled Tweets for Meats will post various facts, links, retweets, and The Butcher’s Blog monthly link, all related to healthier meat products for a smarter diet. Visit our Twitter page and follow us if you are so inclined. To avoid spam we need to approve follow requests.

Product Details

Good book? Good Meat
Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat , Good Meat is sure to become the classic cooking resource of the sustainable meat movement.

Wishing you and yours the best this month and always,
from all of us at Long's Meat Market

Hours: 8am - 6pm M-Sat.
Location: 81 East 28th Ave S, Eugene
541-344-3172
Website: www.LongsMeatMarket.com


submitted by David Brown
webmaster
Long's Meat Market
Eugene Oregon web site marketing