,

Protect the Earth

Earth Day ideas

 

With Earth Day in April, Buehler’s is focused on ways to protect the planet all month long. Consider these small steps to help care for the earth:

  1. Choose plant-based foods more often. Use Buehler’s Healthy Living Vegan tags to guide you to plant-based options throughout the store.
  2. Shop with recyclable grocery bags.
  3. Purchase fresh, frozen and canned fruits and vegetables to minimize food waste.
  4. Start a compost bin in your yard.
  5. Don’t discard vegetable trimmings – they make a great stock for use in soups and other recipes.

 

 

CLICK HERE FOR A PRINTABLE PDF OF THIS CHART.

 

/by
,

Roasted Leg of Lamb

Cook along with Chef Brandon as he shows us how to make Roasted Leg of Lamb.

Roasted Leg of Lamb

Roasted Leg of Lamb over Potatoes with Mint and Rosemary Chimichurri

INGREDIENTS

  • 4.5 lb Bone-in Leg of Lamb
  • 4 Tb Olive Oil
  • 2 Tb Salt
  • 1 Tb Black Pepper, Ground
  • 1 Tb Rosemary
  • 1 Tb Thyme
  • 1 Tb Garlic Powder
  • 1 Tb Onion Powder
  • 2 Onion, Quartered
  • 5 Cloves Garlic
  • 4 lbs Yukon Gold Potatoes

Chimichurri Ingredients

  • 4 Cloves Garlic
  • 2 Cup Fresh Mint Leaves
  • 2 Cup Fresh Rosemary
  • 2 Cup Fresh Parsley Leaves
  • ¼ Cup Red Wine Vinegar
  • 1 Tsp Kosher Salt
  • ¾ Cup Extra Virgin Olive Oil
  • 1 Tsp Red Pepper Flakes, Optional

INSTRUCTIONS

1. Preheat oven to 425oF.

2. Combine the olive oil, salt, ground black pepper, rosemary, thyme, garlic powder, and onion powder. Set aside.

3. Cut Yukon gold potatoes into 1 inch pieces, and quarter onions.

4. Put potatoes, onions, and garlic in the bottom of a roasting pan, and lay the leg of lamb on top, fat side up.

5. Put roasting pan in the 425oF oven for 15 minutes.

6. Remove the lamb from the oven and reduce heat to 325oF.

7. Spread the seasoning paste over the leg of lamb and cover with foil.

8. Return lamb to oven for an additional 1 hour.

9. While the lamb is in the oven, combine garlic cloves, fresh mint, rosemary, parsley, red wine vinegar, kosher salt, olive oil, and red pepper flakes in a food processor, and set aside.

10. Remove foil and roast for another 10 minutes until the lamb temperature registers 125oF for medium rare.

11. Let lamb rest for 45 minutes before carving.

/by
,

Crab Cakes

Cook along with Chef Ben as he makes these delicious Crab Cakes.

 

Crab Cakes Recipe

NGREDIENTS

Cakes:

  • 1 # Crab Meat (Lump)
  • Heaping ½ Cup mayonnaise
  • 1 Tbsp spicy brown mustard
  • 1 Tsp Old bay seasoning
  • 1 Tbsp Chopped Parsley
  • ¼ Tsp Salt
  • 2-2 ¼ ounces panko bread crumbs
  • 1 Tbsp liquid eggs (1/4 of an egg whisked)
  • Oil/Pan Spray as needed

Sauce:

  • 1 Cup Mayonnaise
  • Tbsp spicy brown mustard
  • 1 Tsp Old Bay seasoning
  • 1 Tbsp Chopped Parsley
  • 1 Tbsp Fresh lemon juice
  • ¼ Tsp kosher salt
  • Pinch of black pepper
  • 1 Tbsp capers, chopped (optional)

INSTRUCTIONS

Preheat oven to 350 degrees.

Cakes: combine mayo, mustard, old bay, parsley, salt, egg and panko bread crumbs in a mixing bowl and combine.

Drain liquid from crab meat. Add crab meat to mixture and fold in being careful not to over mix.

Using a scoop or a scale measure out and portion crab cakes.

Heat a sauté pan over medium high heat and add oil/pan spray.

Add crab cakes and sear on each side until golden brown.

Place onto a parchment lined pan and bake in the oven for 5-7 minutes or until 145 degrees.

Sauce: In a mixing bowl combine mayonnaise, mustard, old bay, parsley, lemon juice, salt and pepper. Mix until all ingredients are incorporated.

/by

Introducing Specialty Bacon and Sausage

Introducing Specialty Bacon and Sausage at three Buehler’s locations. You’ll find these uniquely flavored fresh sausage in the fresh meat cases at our Wooster Milltown, Medina River Styx and Canton Nobles Pond stores. 

Bacon and Sausage of the Week

Each week one flavor of sausage and one flavor of bacon will be featured at a special sale price!

 

 

/by
,

Pan Seared Porterhouse Steak

Chef Ben Demonstrates How to Make Delicious Pan Seared Porterhouse Steaks

Pan seared Porterhouse Steaks

This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone.

INGREDIENTS

  • 2- 1” Thick CAB Porterhouse Steaks, Approximately 1 ¼ lbs each
  • Kosher Salt and Black Pepper mixture ( 4:1 ratio)
  • Butter as needed

 

Garlic Butter Topping:

  • 1 stick of butter softened at room temperature
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp ground or dried thyme
  • 1 Tbsp fresh chopped garlic
  • 1 Tbsp fresh chopped parsley

 

INSTRUCTIONS

  1. Allow steaks to come to room temperature before cooking.
  2. Prepare garlic butter by mixing all ingredients in a mixing bowl until smooth, set aside.
  3. Liberally season the steaks with salt and pepper mixture, and set aside.
  4. Heat cast iron or sauté pan over medium heat and allow ample time for the pan to heat up.
  5. Add a liberal amount of butter to the pan and add steak to the pan. Sear to create a nice golden brown crust. Flip and repeat.
  6. You can finish it completely in the pan if you like a steak that is rarer, or you can sear on both sides and transfer the steak to a tray and finish it
  7. the oven to your desired doneness.
  8. A thermometer is always the best option for knowing how to cook your steak.
  9. Let your delicious steak rest for 3-5 minutes to lock in the juices and top with garlic butter mixture.

 

Doneness Guide

  • Rare (cool red center): 125 Degrees
  • Medium Rare (warm red center): 135 Degrees
  • Medium (warm pink center): 145 Degrees
  • Medium Well (slightly pink center): 150 Degrees
  • Well Done (little or no pink): 160 Degrees
/by
,

Corned Beef and Cabbage

Join Chef Ben as he demonstrates how to make Corned Beef and Cabbage.

 

Corned Beef and Cabbage

INGREDIENTS

  • 1 corned beef brisket 3-4 pounds + seasoning packet
  • 1 large yellow onion, large dice
  • 4 cloves garlic, rough chopped
  • 2 bay leaves
  • 1 quart water
  • 2 pounds petite potatoes
  • 1 bag cut and peeled baby carrots
  • 1 small head of cabbage cut into ribbons

INSTRUCTIONS

  1. Chop onion into large chunks and place in the bottom of a slow cooker. Top with corned beef and seasoning packet.
  2. Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
  3. Cook on low 8-10 hours.
  4. After the initial 4 hours, add potatoes and carrots to the slow cooker.
  5. One hour before serving, add cabbage ribbons to the slow cooker.
  6. Remove corned beef from slow cooker and let rest for around 10 minutes before slicing. Serve with the potatoes, carrots and cabbage.
/by