Intensify the taste of your grilled dishes by allowing a little time for pre-fire flavor injection with a combination of herbs, spices, vinegars, and oils. Whether you prefer the tenderizing quality of a marinade or the crusty zip of a rub, poultry, meat, fish, and vegetables all benefit from time spent in these zesty sauces and dry mixes. From an ultra-quick barbecue sauce to an apple-infused Asian marinade, grill-friendly marinades and rubs will add excitement to your flame-kissed meal.
Here are some great ideas for your next BBQ.
HONEY MARINADE – This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress.
1/4 cup honey
1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Directions: In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over pork chops or chicken breasts. Refrigerate at least 1 hour before grilling, baking, or pan frying.
Store left over marinade in the refrigerator up to 3 weeks.
POMEGRANATE MARINADE – Bump up the flavor of grilled poultry with this tart and spicy marinade sweetened with rich pomegranate molasses.
5 cloves of garlic
1 tsp. freshly ground pepper
1/2 tsp ground Aleppo chile pepper
8 fresh bay leaves, stemmed and minced
1 bunch fresh thyme, leaves picked (5 Tbs)
1/4 cup pomegranate molasses
1/4 cup Zinfandel vinegar
2 Tbs extra-virgin olive oil.
Directions: Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.
SOY-GARLIC MARINADE – Use this marinade when grilling steaks – bone-in rib eye, skirt, flank, and hanger – a few favorites.
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
4 cloves garlic
1/4 cup fresh lemon juice
Directions: Whisk together soy sauce, olive oil, garlic cloves, and lemon juice. Place steak in a non-reactive dish, and pour marinade over top. Cover, and refrigerate for at least 4 hours or overnight. Before grilling, remove from marinade, and pat off excess with a paper towel.
MEDITERRANEAN MARINADE – Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic.
4 cloves garlic
4 sprigs rosemary
1 tsp salt
5 Tbs extra-virgin olive oil
1/4 cup red-wine vinegar
1 tps sugar
Directions: Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar. Marinate steak in a resealable bag, refrigerated, for 4-24 hours. Flip the bag occasionally.
ALL PURPOSE SPICE RUB – This easy-to-make all-purpose spice rub recipe will last in your pantry for up to six months!
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 Tbs ground black pepper
2 Tbs dried oregano
2 Tbs dried thyme leaves
1 Tbs cayenne pepper (optional)
In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to six month.
SPICY PAPRIKA RUB – The heartier the food, the stronger the rub should be. This recipe is a good one for rich-tasting salmon.
4 tsp paprika
2 tsp coarse salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp ground allspice
Directions: In a small bowl, mix all ingredients. Because of paprika’s strong taste, this rub is best paired with fattier foods, including salmon, skirt steak, pork loin and whole chicken.
Source: Letsdish.com, april 2013
Washington’s culinary scene has traditionally been known for its power restaurants: clubby spots, often run by celebrity chefs, where political movers-and-shakers cut deals and charred steaks. But recently, the city has embraced the flip side of fine dining. Several casual spots have opened, offering fresh, inexpensive, vibrant fare that gives fast food a good name.
The Union Market (1309 Fifth Street NE), the centerpiece of this development, is a gleaming food hall in a gritty northeast corner of the city. Since opening in November, it has hosted local farmers, butchers and other artisanal vendors offering quick, casual bites.
At Rappahannock Oyster Company’s stand at the market, diners perch at a long counter to slurp Chesapeake Bay shellfish and sip wine. A few feet away, the popular area food truck, Takorean, has established a brick-and-mortar presence for its Korean-inspired tacos, while the whimsical soda fountain Buffalo & Bergen blends egg creams, floats, and cocktails infused with house-made syrups in original flavors like orange sassafras or spiced blackberry.
There are high-quality groceries – the little farm stand sells really nice lamb chops, but most keep coming back for the prepared food. It’s fantastic.
Cured meats are the focus at DGS, or District Grocery Store Delicatessen (1317 Connecticut Avenue NW), a modern spin on a Jewish deli. Nearly everything — pickles, pastrami, corned beef, the Reuben sandwich’s sauerkraut, even the crowning dollop of mustard — is house-made. An airy dining room features an open kitchen, brick walls and shelves displaying jars of pickles, while a takeout counter dispenses quick sandwiches at lunchtime.
Elsewhere in Washington, it’s an actual fast-food chain that’s pushing the genre’s boundaries. Chipolte Mexican Grill chose Washington to test its new Southeast Asian dining concept, opening its first ShopHouse (1516 Connecticut Avenue NW) in Dupont Circle in 2011. The restaurant features the same industrial-chic ambience, fresh ingredients and cafeteria-style service as its Latin parent. Diners combine noodles or rice with grilled meat or tofu, wok-blistered vegetables and sauces like tangy tamarind vinaigrette or searing red curry. The venture has been so successful, the company is planning a second outpost in Georgetown, as well as one in Los Angeles.
D.C. has a very international population and a lot of new customers open to trying new kinds of food. There are a lot of the same characteristics as New York, but without the spotlight glare.
Two doors from ShopHouse, the bright and buzzy salad emporium Sweetgreen (1512 Connecticut Avenue NW) tosses locally sourced vegetables into creative combinations. A chalkboard menu lists the provenance of many ingredients, like Maryland goat cheese or kale from Delaware. Opened by three Georgetown University undergraduates in 2007, the business has expanded to 12 Washington-area stores.
There’s a high density of very educated young professionals in Washington, DC. They’re conscious of how food is grown and raised, but they don’t want to cook.
Saval Foodservice, the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.
Source: nytimes.com, 4.24.2013
As with keeping meat fresh, milk, cream, and half-and-half should be refrigerated as soon as you get them home. If so, they will easily last a week past the official sell-by date stamped on the container. Remember, that date is just what it says it is — the last day you ought to buy the item at the store, not the last day you should consume it in your home.
That equation, however, is predicated upon the container being sealed until that date. In other words, milk purchased a week before the sell-by date and opened right away might not be as fresh as milk with a later sell-by date that is also opened as soon as you get it home. A good rule of thumb is: Use fresh milk within a week of purchase.
However, cultured milk products, like yogurt and sour cream, have a much longer refrigerated shelf life. This makes sense, since they are, in a way, milk that has been allowed to “spoil” under controlled conditions. As long as those products look okay (no orange, gray, or green fuzz anywhere) and smell reasonably fresh, they are good to go, no matter what date in on the container.
What about butter? Technically, it should be kept refrigerated; the USDA even recommends freezing butter that won’t be used within a few days. (The good news is that butter thaws easily with no change in flavor or texture.) Nevertheless, many people prefer their butter at a spreadable room temperature. If you too like your butter ready-to-go — that’s fine — just be sure to store it in a cool place in your kitchen and always keep it covered.
Home refrigerators, by the way, should be between 35°F and 40°F, although under 38°F is best. You can check the actual temperature of your fridge by leaving a simple glass thermometer inside it overnight. Once you have a reading you can adjust the dials and check again, repeating until you get the desired temperature.
Source: dailyrecipe, 4.17.2013
In an effort to boost sales just ahead of the U.S. grilling season, and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal. The revised meat names came about after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing to shoppers.
A stroll down the meat aisle had become baffling for shoppers looking for a steak. When seeing packages of “butler steak” or “beef shoulder top blade steak, boneless, flat iron” – they would walk away with an empty cart. Recently, the National Pork Board and the Beef Checkoff Program, with the blessing of officials with USDA, got the nod to update the Uniform Retail Meat Identification Standards, or URMIS. Though the URMIS system is voluntary, a majority of U.S. food retailers use it. Pork and beef industry officials say they hope the new names will show up in stores nationwide by this summer’s grilling season.
If it does, the lowly pork chop will be gone. Instead, grocery retailers could be stocking stacks of “porterhouse chops,” “ribeye chops” and “New York chops.” The pork butt – which actually comes from shoulder meat – will be called a Boston roast. One of the biggest challenges is the general belief among consumers that a pork chop is a pork chop. But not all pork chops are equal, and not all pork chops are priced equally.
So much for pork being known as the other white meat–a label the pork industry used for years to lure consumers away from chicken. In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver Steak. Not all names in the meat counter will change – ground beef will still be ground beef.
The new retail names will also come with new labels for retail packages, which will tell consumers what part of the animal’s body the cut comes from, as well as include suggested cooking instructions.
Overseas demand for U.S. meat has cooled as both Russia and China have concerns about possible traces of the feed additive ractopamine, which is used to make meat leaner. That has protein clogging the nation’s supply chain and the supply pork and beef in commercial freezers hit a record high for the month of February.
Also domestic sales have been slow as the relatively cool spring has quashed consumer interest in breaking out the backyard grill.
While fresh beef and pork cuts have official names that are approved by USDA, compliance with using those naming conventions is voluntary for the industry.
At least one section of the meat department will stay the same: A spokesman for the National Chicken Council said that no such plans are in place to change the names of chicken cuts. A chicken breast, the official, will remain a breast!
Source: reuters.com 4.3.2013
Saval Foodservice – the #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington, DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.
Again for 2013, Chef Bryan Bernstein will be orchestrating and preparing the dinner for over 600 guests at the Restaurant Association of Maryland’s Gala 2013 – “Fire & Ice” – Monday, April 15, 2013 at Martin’s West, Baltimore, MD. Each year this event recognizes excellence in the industry and commitment to the community. “Stars of the […]
Now here’s some more good news: A study suggests that eating oily fish once or twice a week could maybe add a few years to your life.
Oily fish like salmon, trout and herring are a good source of omega-3 fatty acids, which are essential to numerous bodily functions. Researchers wanted to know how eating fish high in omega-3s affected health. So over the course of 16 years, a group of almost 2,700 healthy adults aged 65 years or older were monitored and below are the results.
Getting Brain Food Straight from the Source. This study measured blood levels of omega-3s instead. And since they were interested in dietary intake only, they excluded participants who took fish oil supplements.
After controlling for factors like age, sex and lifestyle, the study found that, on average, adults with the highest blood levels of omega-3 fatty acids lived 2.2 years longer. In particular, these adults had a 35 percent lower risk of dying from cardiovascular disease.
Higher levels of fatty acids were most strongly associated with decreased risk of coronary heart disease and stroke.
“Omega-3 fatty acids are very unique in that, at very small levels in the diet, they have pretty powerful effects on a range of body functions.
The main reason why omega-3s are important is because of their role in building cell membranes. Our cell membranes are 95 percent fat. If you didn’t have fatty acids, you wouldn’t have cells.
Omega-3s can stabilize the function of heart cells. They can also alter the way that cells interact with each other and even affect gene function. It is recommended that people, especially those over 65, make an effort to include fish in their diets. You get the most “bang for your buck” by eating one to two servings of fatty fish per week.
However, consuming more than two servings of fish per week doesn’t appear to increase blood levels of omega-3s much further. This means that, as long as you eat fish regularly, it’s probably unnecessary to take additional fish oil supplements.
Source: npr.org, 4.1.2013
East Baltimore-based Santoni’s Supermarket is providing a shuttle service that will provide free rides to the family-owned grocery store. They’re called “food deserts”, and Baltimore’s Health Department says one in five city residents live in one. That means no access to healthy and affordable food. That’s about to change with a free ride to the grocery store.
A round of applause greeted Santoni’s Supermarket shuttle service. The 13 seat bus will provide free rides to the family-owned grocery store in East Baltimore.
Shoppers can sign up and be picked up in their neighborhood. Santoni’s will transport Baltimore residents to and from Santoni’s, let them do their food shopping and bring them back home. The shuttle will run six days a week, every day but Wednesday. It has 13 seats. have six or seven pick up spots each day. They can service about 465 riders a week.
Residents of Apostolic Towers say their prayers have been answered. Sometimes it’s tough to get to the supermarket and now residences can pick a good day and go.
Twenty percent of Baltimore is considered a food desert, an area that lacks access to healthy and affordable foods. This shuttle is going to be targeting our food desert communities in Baltimore City. It’s about improving the access to healthy and affordable foods within our city, and this shuttle will be able to do that.
Santoni’s says it expects strong demand for this service. In fact, they plan to add two more shuttles in the future.
People are looking for dependable and inexpensive transportation. A taxi service can be 15 or 20 dollars round trip and that money would come out the food budget. With Santoni’s service, seniors and the underserved can expand their food budget and eat healthier.
The supermarket shuttle will run every day but Wednesday from 9 a.m. until 6 p.m. with expanded evening hours possible during the summer.
Saval Foodservice – The #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.
Source: CSBlocal.com, 4.1.2013
United States inventory of all hogs and pigs on March 1, 2013 was 65.9 million head, up 1 percent from a year ago but down 1 percent from December 1, 2012.
Breeding inventory, at 5.83 million head, was up slightly from last year and up slightly from the previous quarter. Market hog inventory, at 60.1 million head, was up 2 percent from last year, but down 1 percent from last quarter.
One number that did surprise analysts on a conference call after the report was the 2 percent increase in market hogs (and in particular those from 120 to 179 pounds). On average, analysts were expecting a less than 1 percent increase.
This is “a turning point” and an indication that producers are starting to expand. Producers are taking a measured approach to expansion, but they are expanding.
As pork producers have seen negative margins since last fall, corn prices have been lower than expected and hog prices have been higher than expected, fueling the optimism borne out in the increased numbers seen in this report.
We can expect larger hog numbers going into the second quarter and beyond, noting the continued uptrend on pigs saved per litter as an indication that hog production efficiency continues to grow.
USDA reported the average pigs saved per litter were a record high 10.08 for the December-February period, compared to 9.97 last year.
The report put the December 2012-February 2013 pig crop, at 29.0 million head, up 2 percent from 2012. Sows farrowing during this period totaled 2.88 million head, up 1 percent from 2012. The sows that farrowed during this quarter represented 49 percent of the breeding herd.
The #1 Independent Broadline Wholesale Food Service Distributor in Baltimore, Maryland, Virginia and Washington, DC. Serving restaurants, carry outs, delis, caterers, country clubs, and grocery stores.
Source: www.meatingplace.com, 3.29.2013