Don't let lobsters or spatchcocked turkeys scare you from your next gourmet meal! We can show you how easy it is to
prepare these items perfectly in our “Perfectly Cooked” tips.
LaLonde’s Easy Gourmet Cooking Tips
Explore the topics below to learn more about “Perfectly Cooked” at LaLonde's Market!
To Steam: Pour 2 cups of water in a steamer or large pot, add 1 tablespoon of salt and bring to a boil. Add the crab legs, placing them onto a rack in the bottom of the pan or into the steaming basket. As the water starts to boil again, begin timing. Steam the crab legs for between 5 to 7 minutes, until they are warm. Take care not to overcook the legs. Remove from the heat and serve hot with melted butter and lemon wedges.
Perfectly cooked Gold–Foil Spiral Sliced Ham. Spiral hams are already fully cooked, but they should be re–heated and glazed for a holiday meal. We recommend re–heating your ham in an oven bag to ensure the meat is perfectly moist. Keep the bone! Ham bones provide an excellent flavor in soup stocks.
Recommended USDA Internal Temperatures:
• Rare: 140 degrees
• Medium rare: 145 degrees
• Medium: 160 degrees
• Well done: 170 degrees
LaLonde’s suggests using a meat thermometer to ensure thorough and desirable preparation of all meats. The above chart of temperatures provides an easy reference for cooking our famous rib roast.
Bake in oven, bone down at 325°. Approximately 15 to 20 minutes per pound. Using a meat thermometer, remove roast 5 to 10 degrees below desired doneness. Meat will continue to cook even after it is removed from its heat source. Let stand 15 to 20 minutes before serving.
Roasts are recommended to be cooked medium rare.
Thaw completely. Remove belly and legs with scissors. Skewer lengthwise to prevent curling.
• Broiling: broil on high approximately 7 minutes for 8 oz. tail (broil 10 minutes for a 14 oz. tail) shell up. Flip over
and broil 2–3 minutes.
• Boiling: bring water to a boil, place tail in water. When water returns to boiling, remove.
Check for thorough cooking before eating. Meat should be white throughout.
Place thawed shrimp in cold water, bring to a boil. Remove from heat, cover and let sit 5 minutes.
Immediately rinse under cold water.
Smoked Turkeys are fully cooked during the smoking process. All you need to do is simply re–heat the meat until it is warm. It is important to re–heat your turkey or turkey breast COVERED with aluminum foil to prevent drying out.
Place in a 300 degree oven for 30 to 40 minutes. If you have a whole turkey, it is ready when the joints move freely.
Each turkey has a pop–up timer in it. Throw it out! The best method for cooking turkey, or any
meat for that matter, is with a meat thermometer. Stick the thermometer in the breast or thigh of the
turkey. Take care that the thermometer is not in the stuffing or cavity of the bird, or touching a bone.
In a 350 degree oven, estimate 15 minutes of cooking time per pound. Baste or season as desired, pull the turkey out of the oven when the internal temperature reads 165 degrees to 170 degrees.
Enjoy your guests – instead of the kitchen this year. Order a SPATCHCOCKED TURKEY! Spatchcocked turkeys (maximum 14 lbs.) roast to a perfect finish in 70 minutes! Since they are flat – they take up less oven space too!