BBQ – America’s Food

Before indoor grill pans and the George Foreman, many a soul north of the Mason-Dixon braved the elements to fire up grill, often amid the snowflakes, in search of the taste of summer. As many get spring fever, many too get grill fever.As the weather gets a bit warmer, the trees and flowers bloom and the start of grilling season is upon us. From the cut and quality of the meat from the butcher, to the rubs, salts, marinades and sauces to add the perfect finishing touch, we hope the information below will help you to start your summer as the King or Queen of the Charcoal.

In Matters of Meat:

DEAN & DELUCA’s Butcher Shop is stocked only with meat and poultry from farmers and ranchers dedicated “farm to fork” and to meeting strict animal welfare standards, including:

• no animal byproducts in the animal’s feed
• no added hormones
• 100% Source-verified natural beef
• no antibiotics, ever

One of our purveyor’s, Brandt Beef, received the Master Chefs’ Institute Seal of Excellence for its commitment to producing a superior culinary product.

Dry Rubs Rule!

If you are yet to try dry rubs, it’s time. The depth of flavor they add to your food of choice is exceptional.The right combination of spices can give transport you to the lands of Morocco or Jamaica, or bring the flavor of Texas BBQ to your backyard. Try DEAN & DELUCA Dry Rubs with beef, tofu, fish, pork chops, chicken breasts and vegetables.

Things to keep in mind:

1. Maintain a light hand. Three to four tablespoons of spice rub seasoning should be enough for two pounds of food.
2. To apply a rub, sprinkle it over your choice of meat, poultry, fish or veggies and lightly rub into the surface with your hands. Or place the rub in a large plastic bag, add your ingredients and shake to coat.
3. Let spiced food sit in the refrigerator for several hours or overnight before cooking.

Spice it up!

DEAN & DELUCA has scoured the globe pairing and packaging complementary spices so you can simply grind, shake or flake, grill and be happy.And yes, variety is the spice of life. Check out all our options for matching with your favorite fish, meat, poultry, veggies or meat substitutes.

Sauce me baby one more time.

Eastern Carolina, Louisiana or Kansas City, Texas and California, every region has adopted their own special sauce, the perfect finish or accent to complete the bbq flavor profile. Before, a delicious BBQ war sets off, how about we decide to have it all?From award winning barbecue chef Charlie Mckenna comes an exclusive Dean & DeLuca gift set of three sauces exemplifying the best of barbecue.

The Memphis Style Sauce is sweet and smoky pairs perfectly with pork, chicken, ribs and anything you can throw on the grill.In the traditional Memphis style it is a champion of versatility and achieves beautiful carmelization and balance on any meat.

The Alabama Style Sauce is a billowing in popularity after remaining relatively unknown outside of North Alabama.It is a mayonnaise and apple cider vinegar based sauce that is amazing smothered over chicken, french fries, ribs, and on grilled corn.

The Carolina Style Sauce is vinegar and tomato based Western Carolina sauce that is tangy, smoky, and savory.It squeals to be poured on top of a pill of pulled pork.

This summer let’s proclaim barbecue – America’s food.

Spring: The World in Bloom

Easter Eggstravaganza!

For many, dying eggs is the true beginning of the Easter Season, a time of family and joy.With Easter just a few short weeks away you can get a jump-start this spring holiday by using nature’s own pretty hues from fruits, vegetables and spices.DEAN & DELUCA has tested new natural ways in which you can create a beautiful Easter Eggstravaganza – perfect for all your decorating and hiding needs this holiday.

It’s Natural!

Generally, there are two methods used when dyeing eggs: cold dipping and hot boiling.
Cold dipping produces subtler shades and is usually the preferred method for using multiple colors on the same egg.
Hot boiling produces much more intense shades, but these eggs are for decoration only, not eating, if you choose not to “blow out” the insides of the egg. We prefer being able to eat our delicious creations, so we blow out our eggs (instructions below).

For Naturally Dyed Eggs try using turmeric, blueberries or beets.

Ingredients:
• 2 cups roughly chopped, raw beets (for pink/red), OR
• 2 cups blueberries, crushed (for blue/purple), OR
• 1 teaspoon ground