Moburts

06/05/2026

You’ve heard of Taco Tuesday? Now let’s talk about Fajita Friday. Our fajita blend can’t be beat!!

06/03/2026

Friends, June 3rd is National Egg Day! Let’s play a game. What Moburts seasonings would you use to zhuzh up an egg? We’d play it simple and scramble it with a little Garden Gate. The herbaceousness pairs wonderfully with an egg!

05/31/2026

05/31/2026

Friends… when you’re revving up the smoker, don’t forget the cream cheese!

We like to score the blocks, coat with our seasoning of choice, and then smoke it for approximately 2 hours. Don’t forget to put the cream cheese on sheets of parchment!

05/28/2026

Friends, May 28th is National Hamburger Day! We can’t think of a better way to celebrate than with Bill’s Burger!

05/24/2026

“In the aftermath, we are because they were.” —RJ Heller

Friends, we’ll be closed Monday, May 25th in observance of Memorial Day.

05/23/2026

Friends, we had a jones for fried chicken this weekend. We pulled out a favorite recipe, Michael Ruhlman’s Rosemary Fried Chicken. So good! Use our Rosemary Garlic blend for the brine. A bit of a production but worth the effort! Link to recipe in the comments.

05/21/2026

Friends… as much as we love a good cut of beef, lately pork has been on our plates more often. We treated this pork loin with a double dose of our Rosemary Garlic blend. We brined it with RG and then used it as a dry rub. Wow! This blend, good on so many different things, really shines on pork!

05/18/2026

Friends, our Sunday dinner was pretty special. Not gonna lie. Roast pork with a cherry-apricot mostarda and charred broccolini. It was all delicious but the mostarda was the standout. It will go into our permanent rotation. (Shout out to Arkenberg Farms, who grew the microgreens. Find them at the downtown farmers market!)

1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced Moburts crystallized ginger
1/2 cup dry white wine
3 tablespoons Moburts Champagne Mimosa Vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon Moburts dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter

In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.

Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. It is also delicious with grilled chicken, steak, pork, lamb and sausages.