HOW DO YOU LIKE YOUR WINGS?

nina | August 22nd, 2013 - 9:00 am

Wings are perfect for any type of food establishment.  Here are some ideas for hot wings with kicking heat! 

The perfect classic buffalo wing is slightly crispy, a bit saucy, and very spicy.  But there are also other versions you can serve at your establishment.  Maybe flavorings with Old Bay & Mango for a change!

Here are a few ideas to change up your flavor of wings:

1.  Classic Hot Wings.  Perfect for Entertaining.
Ingredients:
2 Tbs all-purpose flour
1 tsp salt
2 pounds of chicken wings
2 1/2 Tbs red hot sauce, i.e. Frank’s Red Hot
2 Tbs unsalted butter, melted

Bake at 500 in a large baking sheet with foil and spray.  Mix the flour with the salt and add the wings, toss to coat.  Spread the chicken wings on the baking sheet in a single layer and spray with oil.  Roast the wings for 45 minutes, turning once, until browned and crispy.  In a bowl, toss the wings in the hot sauce and butter.

2.  Mango-Curry Hot Wings.
  Mango chutney adds a sweet tang to hot wings.
Ingredients:
2 Tbs all-purpose flour
1 tsp salt
2 tsp hot Madras curry powder
2 pounds chicken wings
2 1/2 Tbs red hot sauce, i.e. Frank’s Red Hot
2 Tbs unsalted butter, melted
Chopped pistachios

Bake at 500 on a large baking sheet with foil and spray.  Mix the flour, salt and curry powder.  Add the chicken and toss to coat.  Spread the chicken on the baking sheet and spray with vegetable oil.  Roast the wings for 45 minutes, turning once, until browned and crispy.  Mix the hot sauce, butter and chutney.  Add the wings and toss.  Sprinkle with chopped pistachios and serve.

3.  Old Bay Hot Wings.  Simple, beach-inspired twist on hot wings.
Ingredients:
Same as the Classic Buffalo Wings except add the following:
2Tbs Old Bay seasoning to the flour and salt before tossing.
2 Tbs Worcestershire Sauce to the hot sauce and butter.

Enjoy!

USDA PORK OUTLOOK.

nina | August 21st, 2013 - 9:00 am

Strong demand fed increases in slaughter numbers in the first half for pork, although relatively high feed costs helped make profits elusive. Conditions are expected to improve in the second half of the year, however.

Total first-half commercial hog slaughter was 54.6 million head, a slight declined (0.21 percent) compared with last year, largely due to one less slaughter day in 2013. But, the fact that one fewer day only “cost” 114 thousand head (about a quarter of one day’s federally inspected slaughter) implies a stronger daily slaughter rate this year than in the same period a year ago, according to USDA in its latest Livestock, Dairy and Poultry Outlook report.
The stronger daily slaughter rate this year is reflected in higher average first-half live hog prices, and also indicates stronger demand this year for pork. However, stronger first-half live hog prices were not sufficient to offset higher feed costs, and as a result most hog producers’ returns have been negative so far this year. First-half corn prices averaged about 11.4 percent greater than a year ago, while 48 percent soybean meal was more than 20 percent more expensive.

Meanwhile, U.S. pork exports were almost 11 percent below first-half 2012, primarily to to Asia. Lower exports together with slightly higher year-over-year pork imports resulted in a larger quantity of pork for domestic consumption, almost 4 percent greater than in the same period last year.

Larger year-over-year domestic pork supplies typically mean lower prices across the pork supply chain, but not this year: Prices of both live hogs and retail pork were slightly higher year-over- year. (Mandatory Price Reporting changes that went into effect for pork price reporting in April 2013 make year-over-year comparisons of wholesale pork prices impossible until next April). Given strong retail beef and chicken prices so far this year, it is likely that in response consumers bought greater quantities of pork in the first half, paying slightly higher retail pork prices compared with the same period in 2012.

Looking ahead, USDA is forecasting slightly higher pork production for the third quarter, due to higher expected slaughter numbers and slightly higher average dressed weights, and hog producers are expected to receive higher prices for hogs than a year ago. Lower feed costs from an expected larger U.S. corn crop, in particular, should also contribute to improving producer returns. Third-quarter pork exports are expected to be almost 5 percent lower than a year ago, which along with steady imports points to a 1.5 percent increase in domestic pork supply.

Source:  meatingplace.com, 8-20-2013

PERDUE FARMS RECEIVED PLATINUM CERTIFICATION. CONGRATULATIONS!

nina | August 20th, 2013 - 9:00 am

Perdue Farms announced today that it has received Platinum certification – the highest possible ranking – for the renovation of its corporate office building from the U.S. Green Building Council’s (USGBC) Leadership in Energy and Environmental Design (LEED) green building certification program. The completion of a four-year, $10.5 million renovation of the 94,000-square-foot building makes […]

10 BEST PRACTICES IN DIGITAL MEDIA.

nina | August 19th, 2013 - 9:00 am

If you or your customers are currently utilizing digital media, here are 10 quick digital media best practices that you should know. Develop an Objective: Select an objective first and then select what social media tool you can utilize to meet this objective. Generic Email Address & Password: Create social platforms using a generic email address […]

August Newsletter

admin | August 13th, 2013 - 7:31 pm

Having a web presence is a necessity for success.  Saval Foodservice and EatsPress offer everything your restaurant needs for the internet age! Full Website Design: Our professionals can help your business grow with an affordable and user-friendly website.  It is easy to maintain so that you will have full control over updating its content, including […]

THE PEACH. 10 Healthy facts and a peach pie recipe!

nina | August 13th, 2013 - 9:00 am

The Peach:  10 Healthy Facts

Sweet, juicy and good for you, this classic summer fruit is also surprisingly versatile.

Ah, the peach — a classic sign of summer, a staple in warm-weather recipes for desserts and salads, an anticipated addition to farmers’ markets and stands across the country from June through August. You may love this sweet, juicy fruit, but how much do you know much about its history or nutritional value — or even about cooking with it? Read on to learn 10 healthy facts about peaches.

1. Peach origins
: The fuzzy peach is actually a member of the rose family and originated in China.
2. Peaches on the Silk Road: The peach’s scientific name, Prunus persica, is a direct reference to the fruit’s travels to Persia along the Silk Road.
3. Peach varieties: You can buy two main varieties of peaches: clingstone (the flesh sticks to the stone) and freestone (the stone is easily separated from the flesh).
4. Peach colors: The peach can have yellow or white flesh, which is sweeter and less acidic than its more traditional golden counterpart.
5. Top peach growers: China is the largest producer of peaches, followed by Italy.
6. Peach nutrition: A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.
7. Biggest peach cobbler: “The world’s largest peach cobbler” is made every year in Georgia, which is known as the Peach State. That cobbler measures 11 feet by 5 feet.
8. “The Peach State”: That would be the nickname for Georgia.
9. Peach season: Peaches are best from June to the end of August.
10. Peach ripeness: The flesh of a peach should have a slight give, but use your whole hand vs. fingertips to check since the fruit bruises so easily. Also, check for an even coloring of golden or creamy yellow.

Simple Peach Pie
Ingredients:
1 Pastry for a double-crust 9″ pie
5 cups fresh peaches,sliced
1 cup Sugar
1/3 – 1/2 cup All-Purpose flour
1/4-12 tps cinnamon
2 Tbs butter
2 Tbs sugar

Directions:
Preheat oven to 425 degrees
Stir together flour, 1 cup sugar, and cinnamon and set aside.
Wash, peel and slice fresh peaches.
Mix together peaches with the combined dry ingredients.
Turn into pastry-lined pie pan and dot with butter
Cover with top crust, cut slits in it, seal the edges
Sprinkle top with 2 Tbs of sugar.
Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
Bake 35-45 minutes or until crust is brown and juice begins to bubble throught the slits in the crust.
Pie may be frozen for future use.

Source:  webmd.com

MILLENIAL’S DINING HABITS.

nina | August 12th, 2013 - 9:00 am

When it comes to eating out, Millennials’ attitudes and behaviors are often contradictory … just like older generations.

1,000 Millennials were surveyed about their eating-out habits and attitudes, including their views on 21 of the most popular QSR and fast-casual restaurants. 

Food and eating it with friends and family are integral to Millennials’ lifestyle, and nearly 5 out of 10 describe themselves as “foodies.”

But they’re also major fast-food consumers who frequent leading QSR chains. 

In fact, the research found that 60% of Millennial “foodies” eat at fast-food restaurants at least once a week (compared to 48% for adults), and one in four Millennial males eat fast food four times a week or more. (Yet, Millennial men are more critical of the dining experience.) 

Health is always top-of-mind among Millennials, and, like older consumers, they often feel conflicted about eating out for this reason. Female Millennials, older Millennials (25-35), married Millennials and Millennials with children all report that they feel guilty if they eat out more than two or three times a week. Those who self-identify as “curvy” say they won’t budge on flavor, but they’re looking for healthier options and checking out the nutrition information on menus.  

For Millennials, the food itself is the number-one contributor to restaurant loyalty, and consuming tasty fast food clearly co-exists with their interest in staying on top of current food trends and finding new places with unique flavors and “great atmosphere.”

At the same time, 75% say they would pay more for great food at the expense of great service.

Millennials view food as a form of self-expression and entertainment, associating it with personal story-telling. They Instagram what they eat, follow food celebrities on Twitter, and try new places ranging from the trendy to neighborhood “holes-in-the-wall”.

They’re also much more influenced by their friends’ opinions of a restaurant than by reviews on sites like Yelp. If their friends like it, they’ll go. And If they like it, they’ll share pictures and their own reviews of it.

The contradictions extend into Millennials’ views of technology at the table. Fully 88% admit that they check their phones at the dinner table, but 44% say they hate it when others do the same. One in seven Millennials wants free Wi-Fi in restaurants, and about a third of men want to be able to pre-order and pay using their phones.

Other findings:
* The South accounts for the most frequent diners, with 41% of Millennials in this region reporting that they eat out more than four times a week, and one out of five saying they eat at QSRs.

* Bringing the kids along doesn’t mean compromising on flavor. In fact, 48% of Millennials with kids are looking for places offering unique flavor combinations, versus just 9% of those without kids.

* Asked how their food choices will change over the next five years, Millennials’ #1 answer was that they want to be more adventurous about those choices. About a third also want to be able to create their own meals (38% cite the variety on a menu as a loyalty-driver).

* In terms of values and beliefs, 48% of Millennials said that their families define them, and 16% said that their passions do. Honesty ranked highest in what matters most in how they live their lives.  

Source:  mediapost.com, 8-8-2013

REFRIGERATED JUICES GOING SOUR. . .IN SALES, THAT IS.

nina | August 5th, 2013 - 9:00 am
Cranberry cocktail stars, while other juice sales go sour. 
While lemonade and apple juice sales go sour, cranberry cocktail, vegetable juices and smoothies rise above the rest.Among refrigerated juices, the standards, like orange, apple and lemonade, struggle to keep sales up, while new combination juices are pushing their way to the top. Vegetable juice blends and juice and drink smoothies are showing promise with rising unit sales, and cranberry cocktail blows all others right out of the juice case. In the 52 weeks ended Mar. 24, 2013, the refrigerated juices/drinks category saw its dollar sales go up 3.7% to $6.5 billion, and units were up 1.4%. The dollar and unit sales for many of the segments in this category struggled, but a few showed promising numbers.Here are some of the segments that make up the refrigerated juice/drink category:

  • Refrigerated orange juice ($3.5 billion sales, units down 0.5%)
  • Refrigerated juice and drink smoothies ($667.2 million sales, units up 30.5%)
  • Refrigerated lemonade ($520.8 million sales, units down 3.3%)
  • Refrigerated vegetable juice/cocktail ($61.9 million sales, units up 19.4%)
  • Refrigerated cranberry cocktail ($47.1 million sales, units up 243.3%)

Seeing the biggest success was the refrigerated cranberry cocktail/drink segment. Though not the biggest player in overall sales, with $47.1 million, when it came to increases, it rose above the rest. It had a staggering 243.3% jump in unit sales and 308.3% in dollar sales.

Making a significant splash in the category was the refrigerated juice and drink smoothies segment, which saw units go up 30.5% and dollar sales rise 32.4% to $667.2 million. The refrigerated vegetable juice/cocktail segment also saw progress; the units were up 19.4% and dollar sales rose 18.6% to $61.9 million. The only other segment seeing unit sales increase was “refrigerated all other juices.” The dollar sales rose 11.3% (to $71.7 million) and unit sales jumped 30%.

The refrigerated orange juice segment led the category in overall sales, with $3.5 billion. But it saw minimal change, dollar sales were up 1.1% and unit sales dropped 0.5%. 

In the refrigerated lemonade segment, sales were a little sour, with unit sales down 3.3%, but dollar sales were up 2.2% to $520.8 million.

Source:   dairyfoods.com, 6.10.2013

BURGER BOOM CRAVINGS.

nina | August 2nd, 2013 - 9:00 am

Consumers are eating burgers more often then they have before! An overwhelming majority of consumers — to the tune of 95 percent — report eating burgers at least once a month. When asked to cite the top reasons they purchased a burger most recently, almost one in two respondents said they were craving one. Burgers […]

REINVENTING A FAVORITE. . .LASAGNA.

nina | August 1st, 2013 - 9:00 am

3 Reasons to Give Lasagna Another Chance

Also known as: Delicious

Likes: Big family tables

Dislikes: Being in the diet dog house

Hobbies: Bringing people together

Find him: Gracing tables large and small from restaurants to backyard patios

Lasagna wants you back.  He understands the pressures you’ve been under to give up the carbs, cut back on calories, and limit fat.  He knows that he may not always fit into your healthy diet when he’s all cheese and pasta and meat, but he’s changing.  Lasagna is reinventing himself in the name of your health, and he just wants a chance to prove how deliciously good he can be for you and your diet.

The first sightings of this gooey delight on tables were in Italy and Greece thousands of years ago, when he was more on the slim side.  He traveled to the New World like so many other favorite foods, picked up a lot more ingredients, and is now so loved that we even celebrate him on National Lasagna Day each year!  These days, Lasagna is embracing lighter and fresher ingredients, like these, in the hopes that you’ll take him back:

  • Veggies – Layers of spinach, mushrooms, zucchini, fresh or cooked tomatoes, bell peppers, and more have been invited to the Lasagna party to add a depth of flavor plus fiber, along with too many vitamins and minerals to even mention.  Look for Lasagna that even swaps the signature flat ribbons of pasta for thinly-sliced and garden-fresh zucchini. 
  • Lean proteins – Did you know that some of the first mentions of Lasagna in cookbooks referred to fish as an ingredient?  You may not be ready for anything that wild, but there are plenty of other lean proteins showing up in those tasty layers, such as ground turkey and chicken.  These swaps provide all the meaty flavor and healthy protein – and less saturated fat.
  • Whole grains – Yes, Lasagna is even experimenting with whole grain pasta!  These fiber-rich noodles add a slightly nutty flavor to the beloved dish and provide a steady stream of energy to you as they’re digested.  No after dinner nap needed.  Even if you still prefer good old white noodles, one plus when it comes to whole grain pasta is that with all the good layered ingredients, herbs, spices, and even some cheese, you may not even be able to tell the difference.  An easy swap for your health!

Source:  healthydiningfinder.com, 7.24.2013

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