April 19, 2009

New Trade Association Booklets

I've received several booklets from trade associations in the mail this past week.

This offer from The American Lamb Council says it's for a single booklet called Eating Well with American Lamb. However, when I received my offer in the mail, it actually had five different brochures and booklets in the envelope.

I really liked the spiral bound booklet, For the Love of Lamb, with recipes by Chef Tim Love (also known as the Cowboy Chef). As well as the recipes, it also contained some educational information on lamb. There's also a nod to the local food movement on the front cover and inside -- "American lamb is 10,000 miles fresher".

This recipe for Greek Style Lamb Kabobs is from one of the smaller brochures:

I wrote about the Delmarva Chicken Festival last year. This current free offer for chicken recipes is sponsored by the Delmarva Poultry Industry. Although each offer only lists one recipe brochure, I received three different ones in each envelope. Each one of the four brochures below contain seven to ten recipes. A small brochure called 1998 Winning Recipes (not shown) had recipes from that year's Delmarva Chicken Cooking Contest.

These booklets from the National Pork Board are actually three different offers. These three offers are only a few of many available at their website. I like the design of these booklets with their look of a spiral binding. They also have a little flap on the rear cover so you can make a stand-up recipe book.

This recipe for Apricot-Dijon Pork Salad from the Pocket Guide to Pork Volume #1 looks pretty good in the picture.

As always, these little advertising cookbooks reflect some of the current and popular trends. I'm starting to see more and more of the newer bookets reflecting the Go Green and Eat Local movements.


At 10:50 PM CDT, Blogger P-Dot said...

I love lamb! My Mom made a Lamb Ragout that was over the top. When I was in college my friend and I would go to my Mom's or her Dad's for lunch every day. At her Dad's we got lunch meat sandwiches and chips. At Mom's we got real food...guess where we went most days!
But I hardly ever fix it. Now that I think about it, that's weird. I can't wait to go to my friend's place because she does leg of lamb on the grill with mustard and rosemary and it is great. Hmmmm
The older I get, the weirder I get.

At 5:09 AM CDT, Blogger Kathy said...

P-Dot - I never even tasted lamb until I was grown and married. Even now, I can't say that I've ever seen most of those cuts at the grocery store that are shown on the Lamb Cuts Chart. The cuts I do see commonly in the store seem too expensive for me to experiment with. On the bright side, the one booklet provides a lot of information for people like me who've little experience preparing lamb. I might make a special effort to introduce it into our meals, just for something different.

At 9:24 AM CDT, Blogger P-Dot said...

I would suggest that you watch for a sale and buy a leg of lamb to roast.Seems harder to have a cooking problem with roasting vs cooking a chop just right.
Carole does the grilling method where she puts it in a foil pan and wraps it in foil to start and has the briquets on the other side. I think they call that indirect grilling. I don't grill so it would just go into the oven at my place.
Then you could use the left overs for a ragout and get some miles on that money.
I lived, for a time, in Northern NM right by the Navajo reservation and sheep are a big business there. In the stores you will see lots of mutton which tastes completely different than lamb. The smell of cooking mutton would have turned me off of lamb if I had smelled that first.

At 9:50 AM CDT, Blogger Kathy said...

Good idea on the roasting since I can't even seem to get barbecued chicken to come out right on the grill!

At 10:35 AM CDT, Blogger P-Dot said...

LOL!!!! Same here. Maybe hot dogs but definitely not hamburgers either. But I can cook you a great campsite breakfast of bacon, eggs, and flapjacks....go figure. So it's not uncontrolled fire that is my problem.

At 3:57 AM CDT, Blogger Rochelle R. said...

The design on the pork booklets is attractive. Some how it makes it look like more than it probably is. I am going to send for the Chicken take 5 booklet.
When we have our county fair each June there are always lots of meat brochures and small booklets being given away in the animal barns. I just can't eat lamb anymore after seeing so many cute lambs each year. When I used to eat it quite a few years ago, we would always buy ground lamb and make broiled patties with it. It was good and much more reasonable.

At 7:31 AM CDT, Blogger T.W. Barritt at Culinary Types said...

I may write away for that lamb booklet myself. The chart on the various cuts looks very handy.

At 6:10 AM CDT, Blogger Kathy said...

Rochelle - As long as I don't meet the lambs, I can eat them. :-) I'm sure I haven't seen ground lamb because I would have tried that due to the lesser cost. I shall ask the butcher (or rather, the men who put out the pre-cut meat).

T.W. - Stick with me--I'll help you reclutter your kitchen in no time!


Post a Comment

<< Home