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Sep 20, 2018







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Local butcheries

Brothers Butcher (8 Spit Brook Road, Nashua, 809-4180, brothers-butcher.com) is a family-owned and -operated butcher shop offering steak and chicken marinades, roasts, pork, sausages, stuffed chicken breasts and other specialty meats that include ground sirloin and beef short ribs. Selections are priced per pound and range from $3.99 to $24.99 depending on the type of meat. It’s open Monday through Friday, 9 a.m. to 7 p.m., and Saturday and Sunday 9 a.m. to 5 p.m.

Campania Market (290 Derry Road, No. 12, Hudson, 880-8300, campaniamarket.net) is a family-owned Italian market with an in-house butcher shop, offering deli meats, homemade sausages and marinated chicken products. The market also offers a line of hand-cut steaks using premium Angus beef. Meats prepared in the butcher shop are used in platters, calzones and pizzas and more available at the market at varying prices. It’s open Tuesday through Saturday, 10 a.m. to 7 p.m., and Sunday 10 a.m. to 5 p.m.
 
Choice Cuts Butcher Shop & More (707 Milford Road, Merrimack, 718-1262, facebook.com/choicecutsbutchershop) sells locally made grass-fed meat products like marinated steak and chicken, prime rib tenderloin and more. Prices are by the pound and vary depending on the type of meat. It’s open Monday 11 a.m. to 6 p.m., Tuesday 9 a.m. to 6 p.m., Thursday through Saturday 9 a.m. to 7 p.m. and Sunday 9 a.m. to 6 p.m.
 
Concord Beef & Seafood (79 S. Main St., Concord, 226-3474, concordbeefandseafood.com) is a premium butcher and seafood market offering seafood straight from the Boston Fish Pier, as well as Chairman’s Reserve premium beef and Bell & Evans brand fresh chicken. It’s open Monday through Friday, 10 a.m. to 6:30 p.m., Saturday 10 a.m. to 6 p.m. and Sunday 10 a.m. to 4 p.m.
 
The Flying Butcher (124 Route 101A, Amherst, 598-6328, theflyingbutcher.com) offers several meat cuts, including prime beef, marinated steak tips, pork, sausage, and seafood, poultry and lamb options. There is also an in-house deli featuring Boar’s Head products, and products provided by local vendors that include fresh produce, toffee, milk, eggs, cheeses and more. Costs of meats range from $5.99 to $24.99 per pound depending on the type of cut. It’s open seven days a week from 9 a.m. to 7 p.m.
 
The Happy Butchers (222 Elm St., Milford, 554-1339, thehappybutchers.com) has a vast meat selection that includes 1855 Black Angus Beef and Springer Mountain all natural chicken, as well as other meats by the pound like pulled pork, smoked brisket, spare ribs and baby back ribs, pulled chicken and more. Prices range from $7.99 to $24.99 per pound. It’s open Tuesday and Wednesday, 9 a.m. to 6 p.m., Thursday through Saturday, 9 a.m. to 7 p.m., and Sunday, noon to 6 p.m.
 
The Healthy Buffalo (258 Dover Road, Chichester, 369-3611, healthybuffalo.com) offers specialty meats that include buffalo, ostrich, wild boar, alligator, elk, kangaroo, rabbit and more. Special orders can be made by visiting the store or filling out an order form online. Prices vary depending on the type of meat, the type of cut and the quantity. It’s open Monday through Friday, noon to 6 p.m., and Saturday and Sunday, 10 a.m. to 4:30 p.m. Entrees using their products are also available at The Hungry Buffalo (58 Route 129, Loudon, 798-3737, hungrybuffalotavern.com), which is open Sunday through Wednesday, 11:30 a.m. to 9 p.m., and Thursday through Saturday, 11:30 a.m. to 11 p.m.
 
Huntspoint Meat Company (114 Calef Highway, Epping, 679-5700, huntspoint.com) offers a variety of barbecue meats, including beef ribs, Gold Wagyu brisket, Berkshire pork, Hatfield pork and more. Prices vary depending on the different options that are available by weight. It’s open Monday, Tuesday and Thursday, 11:30 a.m. to 7 p.m.; Friday and Saturday, 11:30 a.m. to 7:30 p.m., and Sunday, 11:30 a.m. to 6 p.m.
 
Joe’s Meat Shoppe (229 Atlantic Ave., North Hampton, 964-6152, joesmeatshoppe.com) offers a variety of fresh cut meats like 1855 Black Angus Beef, pork, lamb, veal and poultry, as well as a deli featuring Dietz & Watson products. Prices vary depending on the quantity and type of cut, with beef coming as loin, rib, brisket, flank and chuck, pork as chops, tenderloin and roast, and veal as cutlets. It’s open Monday through Friday, 8 a.m. to 6 p.m., and Saturday, 8 a.m. to 5 p.m.
 
Lemay & Sons Beef (116 Daniel Plummer Road, Goffstown, 622-0022, lemayandsonsbeef-bbq.com) is a family-owned farmers market style butcher shop specializing in pig roasts using rotisserie style barbecue machines. Other products offered include wholesale and retail beef, pork and poultry. Prices vary depending on the type of meat. It’s open Monday through Friday, 8 a.m. to 6 p.m., and Saturday, 8 a.m. to noon.
 
Local Provisions (622 Main St., Laconia, 527-8244, localprovisionsnh.com) is a chef-owned butcher shop offering a variety of beef products like rib-eye steaks, sirloin steaks, filets and short ribs, as well as poultry and pork products, dozens of seafood options, veal and lamb chops and shanks, and special order meats that include rabbit, goat, duck, quail, pheasant, elk and more. All products are sourced from farms in New Hampshire and Maine, like Berkshire Farm in Gilford and Meadow View Farm in Gilmanton. It’s open Wednesday through Saturday, 11 a.m. to 6 p.m., and Sunday, 11 a.m. to 4 p.m.
 
McKinnon’s Market & Super Butcher Shop (236 N. Broadway, Salem, 894-6328; 2454 Lafayette Road, Portsmouth, 559-5714, mckinnonsmarket.com) offers a variety of fresh meats that include Italian sausages, spare ribs, sirloin patties, beef sirloin steak, seafood and more. It also includes an in-house deli and supermarket, with weekly specials on its products available in the store and online. The Salem store is open Monday through Saturday, 8 a.m. to 8 p.m., and Sunday, 8 a.m. to 7 p.m. The Portsmouth store is open Sunday through Wednesday, 8 a.m. to 8 p.m., and Thursday through Saturday, 8 a.m. to 9 p.m.
 
Mr. Steer Meats & More (27 Buttrick Road, Londonderry, 434-1444, mrsteermeats.com) is a butcher shop and in-house deli that has been in business for four generations dating back to the early 1900s. Products include several different cuts of USDA prime and choice Angus beef, pork tenderloins, baby back ribs, filet mignon, veal cutlets, chops and shanks, and hamburgers to grill yourself. The deli includes Boar’s Head meats, freshly made soups and a serve-it-yourself salad bar. Mr. Steer is open Monday through Friday, 8 a.m. to 6:30 p.m.; Saturday, 8 a.m. to 6 p.m., and Sunday, 8 a.m. to 4 p.m.
 
The Prime Butcher (201 Route 111, Hampstead, 329-7355; 58 Range Road, Windham, 893-2750, primebutcher.com) offers more than a dozen types of beef cuts like flat cut brisket, filet mignon, Porterhouse steak, fresh ground beef, London broil steak and skirt steak. Other meats available are pork ribs and chops, chicken breasts, cutlets and legs, lamb chops, sausages and more. Specialty cuts include stuffed pork roasts, stuffed pork chops, stuffed chicken breasts, and an Al Capone roast made with prosciutto, pepperoni, provolone cheese and mushrooms stuffed inside of a flank steak. The Hampstead shop is open Monday through Friday, 9:30 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m., and Sunday 10 a.m. to 2 p.m. The Windham shop is open Monday through Friday, 9 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m., and Sunday, 10 a.m. to 2 p.m.
 
Quality Cash Market (11 Eastman St., Concord, 225-9661, qualitycashmarket.com) has an in-house butcher shop offering marinated steaks, steak tips, chicken and more. It’s open Monday through Friday, 7 a.m. to 7 p.m.; Saturday, 8 a.m. to 7 p.m., and Sunday, 8 a.m. to 6 p.m.
 
The Tuckaway Tavern & Butchery (58  Route 27, Raymond, 244-2431, thetuckaway.com) offers more than 20 types of handmade sausages and burgers, made fresh daily. There are also marinated chicken tenders, rib-eye and strip steaks, filet mignon, bison tips, pork and more. Other products include homemade chicken salads, desserts, potato salad and pot pies. Prices vary depending on the type and quantity of meat. The butchery is open from 9:30 a.m. to 7 p.m. seven days a week.
 
Wicked Good Butchah (460 Route 101, Bedford, 488-1832, wickedgoodbutchah.com) offers a variety of meat products, including different cuts of poultry, beef, lamb, pork, sausages and seafood. An in-house deli with Boar’s Head products, prepared foods and fresh baked breads is also available. It’s open Monday through Saturday, 10 a.m. to 7 p.m., and Sunday, 10 a.m. to 6 p.m.
 
The Wine’ing Butcher (254 Wallace Road, Bedford, 488-5519; 28 Weirs Road, Gilford, 293-4670; 81 Route 25, Meredith, 279-0300; 16 Sheep Davis Road, Pembroke, 856-8855, wineingbutchernh.com) offers USDA prime and choice cut beef, ribs, roasts, chicken wings and breasts and more. A selection of its signature marinades and spice mixes is also available, in addition to a in-house deli offering Boar’s Head products, craft beers and cheeses. The Bedford and Pembroke shops are both open Monday through Saturday, 10 a.m. to 7 p.m., and Sunday, 10 a.m. to 6 p.m. The Gilford shop is open Monday through Saturday, 10 a.m. to 7 p.m., and Sunday, 10 a.m. to 5 p.m. The Meredith shop is open Monday through Saturday, 10 a.m. to 7 p.m., and Sunday, 9 a.m. to 5 p.m.
 




Soak it in
How specialty marinades can make your protein pop

06/15/17
By Ryan Lessard news@hippopress.com



 Specialty marinades can take a so-so dish and turn it into a delicious dinner.

Amy LaBelle, winemaker at LaBelle Winery in Amherst, says marinades serve two purposes: they soften the meat and improve its flavor.
“Marinating is a way to elevate especially a tougher cut of meat,” LaBelle said.
LaBelle sells a spice blend that, when mixed with olive oil and wine, serves as a marinade. She says wine is an acid between 3 and 4 pH, which helps with the softening process. There are dry citrus peels in her spice blend, which is also acidic.
“And that is going to soften the fibers in the meat. So you’re all at once flavoring and softening, which is going to create a much better dining experience,” LaBelle said.
She said cooking with wine is very common in French cuisine.
“I lean toward French cuisine. I love French cuisine. I love the flavors in French cooking, but these spice blends that turn into marinade with the addition of wine and olive oil are really, I think, boldly American,” LaBelle said.
In addition to making wine, LaBelle loves to cook, so she says creating a spice mix and marinade under “The Winemaker’s Kitchen” label was a natural evolution.
“We’re considering doing the marinade as a pre-done bottle soon, but I like the fact that you can use the spice blend in many different ways,” LaBelle said.
She sells three different spice blends designed to work with different proteins. One is for steak, one is used on pork and poultry and the last is for fish.
For the steak marinade mix, she recommends mixing the spices with a red wine. The poultry mix works best with a white wine or the apple wine LaBelle makes with New Hampshire apples. For the fish marinade, she recommends a riesling or a seyval blanc. 
“The seyval blanc, in particular, is beautiful as a fish marinade because it itself has a lot of citrus tones,” LaBelle said.
Since she currently sells the spice blend separately, she said it can also be used as a rub or ground in a coffee grinder to create a super-fine “dusting agent.”
“It makes the product more versatile,” LaBelle said.
One of the advantages of using her marinade blend and locally made wine is the lack of additives in both.
“For us, you’ve got the confidence of knowing … there’s no chemicals in the bottle,” LaBelle said.
At The Tuckaway Tavern and Butchery in Raymond, general manager Bobby Marcotte said all their Tuckaway brand marinades are gluten-free.
Both LaBelle and Marcotte agree that grocery store marinades are usually either too salty or too sweet.
“It comes down to flavor, right? When you’re customizing and you’re coming up with flavors that you want to produce, you can really dial it in. Whereas I feel a lot of the stuff you buy in the grocery store is going to be one-tone, either sugar or salt,” Marcotte said.
Tuckaway offers a variety of marinades, from teriyaki and Buffalo to its popular house blend.
Marcotte said the house blend was actually a recipe carried on from the Yankee Freetown Market, an old butcher shop that used to be in the same building.
“Our house [blend] is obviously our most popular, so we try to keep that really as a stand-alone,” Marcotte said. “It’s really your standard Italian marinade but we kind of elevate the seasonings a little bit — elevate the garlic, elevate the pepper [to] make it really hit you in the mouth when you eat it.”
While Marcotte said the house blend is savory, the second favorite is the opposite. The Fat Boy marinade is made with corn syrup,  molasses, ginger and brown sugar.
“Our most popular proteins are definitely our steak tips [and] our No. 2 seller for steak tips would be our Fat Boy marinade, which is sweet and sticky,” Marcotte said.





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