The Mollie Stone's Blog
Butcher
Dads can be hard to shop for, so we’ve come up with a Father’s Day gift that will be useful for your family all summer long – a grill essentials kit.
The kit includes some standard grill essentials (tongs, meat thermometer, etc.) along with a few thoughtful ones that will save Dad some time, like newspaper to start the fire, resealable bags to marinate meat, and some aluminum foil.
Once you have everything together, pack them into a gift basket or reusable ..read more
Guest post & recipe by Amy of StreamingGourmet.com!
This version of Ragù is closer to a Ragù alla Napoletana than my recipe for Veal, Pork and Rosemary Ragù. The Ragù in Naples has more tomatoes, more onion in the soffritto and includes fresh herbs, like basil. The difference between a truly authentic Ragù alla Napoletana and mine is that in Naples, they make it with sliced meat rather than ground meat. Think pork spareribs and boneless pork shoulder stewing all day. ..read more
Guest post & recipe by Amy of StreamingGourmet.com!
You may associate the word Ragù with the American company that makes the spaghetti sauce available at most supermarkets, but Ragù is also an Italian term for slowly stewed meat sauce served over pasta. There are many varieties of Ragù, but they all have a few things in common: the sauce starts with what the French would call a mirepoix, but the Italians call a soffritto – a mixture of onions, carrots and ..read more
Lorain Arruabarrena has been working behind Mollie Stone’s Grand Central meat counter for over a decade, and has been in the butchering business for more than 30 years. She knows everything about cooking meat, too, so say hello next time you’re at the store and don’t hesitate to ask her for advice!
Lorain was recently profiled in The New Fillmore, so we commemorated the article on a plaque and presented it to her as a small gesture of thanks for her ..read more
Did you know: May 5th marks the Mexican victory over the French battalion at the Battle of the Puebla in 1861. Contrary to popular belief, the holiday does not commemorate Mexican independence and is more widely celebrated in the United States than in Mexico.
Regardless, it inspires a craving for these incredible Beef Enchiladas. Try serving them with Spanish rice and beans, homemade guacamole and margaritas to feed a crowd!
Flash frying the corn tortillas adds flavor and durability once they’re filled ..read more
Mollie Stone’s proudly offers fresh Kosher poultry and fresh Kosher beef that are Kosher for Passover. All of our fresh Kosher Meat is cut on premises under supervision at our Palo Alto store and can be picked up at any one of our locations. Please look for the Passover Fresh Meat Order Forms at your local Mollie Stone’s.
Get our recipe for Oven-Roasted Brisket!
Mollie’s Stone’s famous hams are great on their own, but they’re also an excellent canvas for customization to your personal tastes. By adding a glaze or sauce, you can dress up a high-quality ham and choose a flavor profile that complements your side dishes.
We have many ready-to-use glazes and sauces available, but you’ll find our three homemade options here are delicious and quick to make.
Mango Ginger Glaze is a sticky sweet concoction with crystalized ginger for a kick.
Rum Raisin Sauce is a ..read more
Brine-preserving beef dates back to 11th century Europe. Traditionally, it was cured using coarse salt the size of corn kernels. The word “corned” is derived from an Old English word for grain, or small hard things the size of grain.
Interior fat (marbling) is what gives corned beef its tender texture and delicious flavor. Some cuts have exterior fat as well, which you can trim before or after cooking to your preference.
We have three different cuts of corned beef available from ..read more
Our Roberts Corned Beef is a taste of Old World San Francisco and a staple for St. Patrick’s Day meals. Mollie Stone’s is proud to carry Roberts, which has also found its way onto the menus of Tommy’s Joynt, Lefty O’Doul’s, Marin Joe’s and other quintessential Bay Area restaurants.
Roberts is a fifth-generation, family-owned business in San Francisco celebrating 100 years of business. The great-grandfather, G.H. Roberts, arrived in America from New Zealand with a family recipe for corned beef ..read more
This is truly football food to feed the masses! Laz, our grocery buyer, is a great cook so we asked him what he is planning to make for Super Bowl Sunday. He said he would give us a tri-tip recipe that would “knock our socks off” and it certainly did. Marinated overnight in a savory-sweet concoction, this tri-tip is quick to cook on the grill. Our favorite way to enjoy it is thinly sliced on a sandwich made with a ..read more