Moburts

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.

05/18/2026

05/17/2026

Friends, we love a breakfast bowl! We made this yogurt, granola, and strawberry bowl special with some Moburts’ Vietnamese cinnamon, smoked sugar, flaky sea salt, and maple granules in the granola. Recipe is in the comment.

05/14/2026

We are approaching grilling season. Want a way to level up your steaks? How about making a compound butter to melt over?

This herb compound butter for steak combines 1/2 cup softened unsalted butter with 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, and 1/2 tsp salt. Mix, roll in parchment, and chill for 2 hours l.

05/12/2026

You know what our chai blend is good for besides, well, chai? Baking! It is delicious in cake and banana bread and spice cake and… and…