You’ve gotta have the turkey; you’ve gotta have the stuffing; you’ve gotta have the sweet potatoes. But pumpkin pie? Hmm, let’s rethink this. Dessert? Yes, dessert is a must—as if we had to tell you that! Should it be something involving pumpkin? Absolutely, since pumpkins are in season. Plus they’re just so… Thanksgiving. But this year, how about a slightly different, utterly spectacular pumpkin dessert that will make your family sit up and say: “Now this takes the cake!” I’m talking about pumpkin-cognac cheesecake. Think about it: All the sweetness and seasonal deliciousness of pumpkin, tinged with spices and combined with the creamy richness of cheesecake. Plus there’s a hint of cognac, and a luscious layer of whipped cream to boot. Just try to resist…
Have you been using the same tried-and-true turkey recipe every year? Wondering if it might be nice to change it up this time? Or are you still looking for a turkey recipe that you’ll fall in love with enough to go back to year after year? Every time it’s my turn to host Thanksgiving dinner for our big family, I try a slightly different twist with the turkey. There’s a terrific recipe for a classic roast turkey in the Allen Brothers Cooking Guide, and below are three of my other favorite techniques. What do they all have in common? Allen Brothers all-natural, free-range turkey, a 12-to-14-pound beauty that serves a dozen or more people (even if your uncle Joe can eat enough for three!). Order yours now, then decide on the new turkey twist you’ll try this year—and guarantee a Thanksgiving dinner your family will remember fondly, forever.
Who doesn’t love veal? When veal is good, it’s very, very good—oh, that delicate, buttery, meaty flavor, and that soft, heavenly texture. But truly exceptional veal is hard to find, and that goes double for the all-natural, pasture-raised variety. Leave it to Allen Brothers to track down a producer that specializes in the best veal on the market: Strauss Meadow Reserve veal comes from the elite Limousin heritage breed, and it’s all-natural, milk-fed, and pasture-raised—and fed a secret, high-quality diet that gives it its meltingly tender texture and beautiful milky-white color. Food & Wine Magazine recently chose Strauss Meadow Reserve veal as a top holiday food gift—so start putting that holiday shopping list together early, for all your veal-loving friends.
If you love logging on to the Allen Brothers website to order the most outstanding USDA Prime beef and premium pork, lamb, veal, poultry, seafood, and prepared foods… or if you’re strictly a catalog customer and haven’t ventured on to the website yet… get ready for an eye-popping, mouth-watering surprise. The new Allen Brothers.com site just launched this week, complete with gorgeous, glossy photos of all your favorite foods, plus a crisp and elegant new design, plus an ultra-user-friendly home page—to help you find any product you’re looking for in a split second. At a glance, you’ll also find the best seasonal food products, gifts under $100, corporate gift ideas, and much more.
How was your Halloween? This year, I went to the most incredible Halloween party ever. Three of my dearest friends threw a giant, blowout costume bash, and I brought my favorite Allen Brothers treats to round out the gorgeous hors d’oeuvres and dessert spreads. My favorite costumes of the night: Four guys showed up dressed up like characters from Braveheart, with kilts and long wild wigs. Someone showed up as an enormous bunch of Fruit of the Loom grapes. My friends Jim and Allison came as a giant two-person truck, and somehow managed to “drive” through the room filled with a hundred-plus guests. The best part of the evening? Food that ingeniously captured the Halloween spirit.
Here at Allen Brothers, we don’t just provide you with the hands-down best USDA Prime steaks in the world, along with a superior range of meats and prepared foods. We’re also here to help you live an easier, happier, and more delicious life. You can count on our entire Allen Brothers family—everyone from the staff at our Chicago headquarters, to the producers who supply our products, to the chefs who create our recipes—to help you fall in love all over again with cooking, eating, and entertaining. So welcome to our brand-new blog: From Our Table to Yours!
Last weekend I threw a casual dinner party for a few of my dearest friends— a tricky-to-cook-for crowd of carnivores and seafood-only pescatarians. On the menu? Crab cakes. Hey, everyone loves crab cakes, I thought. And all I have to do is order a couple dozen from Allen Brothers, thaw and pan-fry them (3-5 minutes per side over medium-high heat, in a skillet preheated with a thin layer of oil), and toast up freshly baked brioche buns from my favorite local bakery. To go with the crab cake sandwiches on brioche buns, I’d make a fabulous heirloom-tomato salad, open a few bottles of dry Riesling and Sauvignon Blanc, and serve key lime pie for dessert. Wham: an easy, scrumptious summer dinner.
Labor Day, celebrated this year on Monday, September 6, was invented in 1882 to honor the toil and dedication of workers all over America—but let’s be honest: The best way to celebrate the holiday is by not laboring. Allen Brothers is here to help, with the world’s best, juiciest, most grill-ready meats and seafood, designed to help you enjoy Labor Day with as little laboring as possible. My advice for a luscious and memorable holiday: Order up some skirt steaks from Allen Brothers, throw them on the grill, and make the best fajitas ever.
If you live in the L.A. area—or even if you don’t—you might have heard the buzz about the Korean-style tacos at Kogi BBQ, made from sweet-and-spicy barbecued beef or pork topped with tangy condiments and rolled up in a warm tortilla. The runaway success of Kogi BBQ’s tacos is inspiring imitators to offer their own versions of Korean-inspired tacos and burritos, and now a slew of spots specializing in this tasty hybrid invention are opening up around the country. Want to preview the trend at home? It’s easy.
Allen Brothers USDA Prime steaks have attracted lots of celebrity clients since the company launched in 1893. One of the most illustrious? None other than Julia Child. Allen Brothers president Todd Hatoff fondly remembers the days when he used to ship boxes of steaks to the late, great Child:
“She was a wonderful lady. She mail-ordered steaks from us, mostly Prime strips and ribeyes. She liked a lot of fat, the most fat you could get.” Child liked to correspond by mail. “She wrote us letters,” Hatoff recalls.