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coconut chicken skewers

Treat your guests to mouthwatering appetizers for the holidays

By | Angus Meats, Buy local, Food Service, Holidays, News, Recipes, Retail, Savory Choices | No Comments

For Tom and I, we pretty much have down time in December (whew!). The airports are crazy as is the unpredictable weather, so we don’t travel to Charlotte or California to see family, and wouldn’t think about driving to the west side. But most of you are now in the serious crazy thick of it; shopping, parties, family, decorating, wrapping, shipping, in the car all the time. What can I offer that would help make things easier for the hostess of the house?

You’ve probably outlined the main dinner, and are on top of the baking, snacks, etc.. I’d like to suggest a couple of easy prep and serve dishes that will be a nice surprise for your guests. 

For this special time of year Angus Meats offers several combinations of wonderful mouth-watering appetizers that will quickly disappear off the plate. Take the edge off with Coconut Chicken Skewers, Teriyaki Beef & Chicken Skewers, Schwann Skewers, or plain Beef and Pork Skewers. Dip in your own sauces, or we have suggestions from Chef Jeff who can help with sides (just ask!). They’re so simple and easy to bake in the oven with a quick 15 to 20 minutes at 400°. 

For breakfast, how about a fabulous meat treat to go along with the omelets and cinnamon rolls? Lean bacon is great of course, and the store brand sausage is sometimes a hit or miss proposition. For something really different and amazing, you must try our handmade Angus Meats Apple-Cranberry or Blueberry Peach Sausage Links (known as ‘Little Chubbies’). They are unbelievable with that “snap” casing and taste-bud pleasing wake-up flavor. Yum!

If you’re interested in either one of these specialty items you won’t find anywhere else, just give us a call at 509-482-7033. We’re always ready for you and in your neighborhood just south of Gonzaga Prep. Shop local! 

Hope your holidays are delightful, celebrating family and good health!

Written by Leslie Stachecki

Tom and Leslie’s Travel Blog Part 1: A Taste of New Orleans

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Recently Tom and I had the pleasure to travel to the colorful and “rowdy” city of New Orleans for a business conference. It was on my ‘bucket list’ to go, so I was very excited. New Orleans is an active 24/7 city of many sights, sounds, and of course the world famous food concocted by world famous chefs. Unusual Creole flavor profiles not to be forgotten.  We thought it would be fun to share our experiences. If you’ve been to New Orleans before, we’d love to hear all about your favorite spots. If you’ve never been, we encourage you to put it on your bucket list.

We’ll dedicate this first post to the food. We had many tasty meals while on our trip. Here are some of the highlights.

Roosevelt Hotel Restaurant

The Roosevelt Hotel is just a short walk from the French Quarter and just about anything and anywhere you want to explore. It’s a beautiful property with an amazing handmade timepiece greeting you at the hotel’s main entrance. “Mystery Lady Timepiece” was made by E. Farcot and displayed at the Paris Exhibitions of 1867 and 1878.

We had many delicious meals at the Roosevelt Hotel Restaurants from crab and crawfish omelets to the best Gumbo I’ve ever tasted, served by the nicest and most fun loving people. We were hugging each other at the end of the week.

For starters, on our 41st wedding anniversary, I thoroughly enjoyed the Braised Beef Short Ribs. The demi glaze was so light and perfectly seasoned, I asked for more! Tom dove into the rich Three Cheese fresh Shrimp and Crawfish dish (loads of creme!). Homemade hot and fluffy rolls were too tempting to turn down.

            

While we ate, we had live music; a pianist and alto singer breaking my heart with all the best. Lots of Cole Porter. When they played “Have I told you lately that I Love You?” that did it! That’s our song. We were celebrating; besides I already had two glasses of excellent robust red. I looked at Tom and said, “You know we gotta do this, right?” Yup, right there with the restaurant packed at every table, we got up and danced; just us. We were dancing by the serving credenza, and Eddie, one of our servers who enjoyed serving us with an exaggerated Fred Astaire style, came behind us. I said, “Sorry Eddie if we’re in your way.” “I’m lovin it up!” he said.

Carousel Bar

As far as drinks were concerned, we were told by every cab driver, guide, and everybody at the hotel that we just had to have a “Pimm’s Cup” at least just once. Thirsty after a walk about, we went to the famous Carousel Bar. Tom ordered one and I took a sip; kinda too sweet and bitter at the same time. Instead I had Rev. Stiggin’s Pineapple Daiquiri. Delicious! The bar itself rotates; yes, the whole bar!

           

Mandina’s Restaurant

Mandina’s is a neighborhood restaurant well acclaimed by the locals. We had to take a cab to get there. And, yes, you take cabs; not Ubers. Much safer. The place is very homey and simple with a combination of Italian and Creole cuisine. It was hard to choose, especially with my milk allergy. In the end, Tom’s choice was a packed fried oyster Po-Boy. He pushed me to take a bite and I wanted to spit it out! It’s the damn texture I can’t deal with. But you gotta try, right?

My meal was eggplant with shrimp, crab, and crusted ham in a roulade sauce. Very good, but so rich I only ate half that little dish. I wasn’t a fan of the pasta. Just the basic southern Italian heavy noodles with the marinara on top.

            

We did have tapas at another restaurant on Frenchman’s Street on the 2nd floor where we first saw the wedding party parade. I had two orders of the fresh crab cakes {ok, I was hungry from all the walking!} while Tom had the fresh crawfish tacos. You could get very fat trying all the dishes. One thing though, our main server at the Roosevelt Hotel, April, said everybody makes Gumbo different, and her momma makes the best. She was going to sneak some in for us, but I didn’t want her to get into any trouble. Yeh, I think all for all for me …. Gumbo is the main go to.

Again, these are just a couple of our most memorable meals and I think we’re still recovering from all the food and drink! Been working it off for weeks now; cardio, cardio, cardio. If you ever find yourself traveling to New Orleans, please let us know if you need any recommendations on where to stay, eat and see. 

reuben sandwich

Corned Beef for the holidays? Yes, please!

By | Angus Meats, Buy local, Family, Food Service, Holidays, News, Retail | No Comments

Outside is shut down, right? You did your due diligence and got your screens, furnace filters and smoke/carbon monoxide alarms changed. Getting a breather yet? Nope.

Thanksgiving weekend is looming. School and college breaks with hungry mind-stressed kids added with visiting ‘special dietary concerns’ family is headed your way. More laundry, your kitchen is crowded and possessed, the TV is constantly on, plus there’s no hot water in the shower. Everyone is swarming you with questions and antidotes. I’d suggest a spa vacation at Northern Quest Casino, but that’s probably not gonna happen. Bummer.

I know the traditional Thanksgiving dinner is a given (everybody loves their favorites), but what do you serve the rest of the time? Nachos? It’s the classic for sure. Mac-n-cheese? It’s the staple of the south with every meal. Little ones dive right in.

How about something really different? How about a Hot Reuben or a Hot Corned Beef Special? Get some freshly made hoagie buns and let them pile on our Angus Meats (of course!) Corned Beef with all the fixings’ you already know about. Our Angus Meats Corned Beef is amazing and hand-turned for 21-days. So tender, easy to cook, and slice. My son-in-law loves it for breakfast with eggs, but, he’s from the south.

Whatever savory delight your family enjoys this holiday season, our Angus Brands’ family wishes you a warm and Happy Thanksgiving!

– Leslie Stachecki

 

 

 

Image credit: Photo credit: jeffreyw on Visualhunt.com / CC BY
fall in Spokane

Fall foliage calls for stuffed green peppers

By | Angus Meats, Buy local, Food Service, Ground beef, How to, Recipes, Retail | No Comments

The autumn colors are beautiful. That’s why we got married in October. We celebrated our 40th wedding anniversary in Boston last year and it was a trip to remember, especially the lobster! Lobster cooked in so many ways I can’t recall them all.

That’s the upside of October here in Spokane; the amazing colors. Downside… I hate raking. Shuffling up to 15 bags of dead wet leaves and endless pine needles works up the appetite. Ultimately, it calls for the ‘big gun’ from my recipe box: 

Stuffed Green Peppers 

I take the biggest peppers I can buy and stuff them with our Angus Meats hand-made Italian Sweet Sausage (to die for!), browned with our Angus Meats 80/20 Ground Beef, Walla Walla Sweet Onions, of course mushrooms, and a mix of brown and white minute rice. Next, throw in some tomato bits, stir it all up, stuff the big green guys, and cover again with a garlic/onion tomato sauce. Bake at 350° covered for an hour. Add a sprinkle of Parmesan cheese as it cools. It’s a tasty reward after raking leaves all day 🙂 

This dish warms the tummy and the toes. Enjoy and happy fall! 

Written by Leslie Stachecki

Dog

Now featuring: Angus Meats Beef Bones with Marrow

By | Angus Meats, Buy local, Dog bones, Food Service, News, Retail | No Comments

Selling like crazy, our 100% All-Beef Femur and Humorous Bones are vacuum packaged in small, medium, and large sizes delivered flash-frozen to a grocery store near you. You’ll find them in the frozen section in the Meat Departments of Yokes, Rosauers, Super 1, Harvest Foods, and Family Foods/Center Place Markets. If you don’t see them, ask for them!

Why are they so popular?

  • For culinary enthusiasts, these beef bones make for excellent over-the-top broths, soups, and stews. Roasting the marrow out of the bones with loads of garlic makes for a nice pâté on toast. Yum.
  • The best doggie treats around! Our bones help your dog’s gums and removes plaque off their teeth. This makes cleaning your dog’s teeth much less of a chore. Satisfying their natural urge to chew, bones keep a bored dog happy, busy, and more content. They love it!

*Safety Guidelines for Your Dog*

All-beef bones only! Vets agree that chicken and pork bones cause problems with splintering and bacteria which accumulate like concrete in a dog’s stomach. Some vets say the marrow needs to be completely cooked out because the marrow is mostly fat and the dogs don’t need those extra pounds.

To cook: Bake in a 350° oven sprinkled with garlic salt until most of the marrow is cooked away. Dogs love garlic and it’s better for them than smoked bones. Some vets say you can give your dog the bones right from the freezer because they love that cool sensation.

Be sure to select the right size of bone for your dog. Supervise your dog for possible choking, bleeding gums, or chipped teeth, and throw out the bone when it begins to fragment, or becomes small enough to swallow whole. Be easy on the treats too. To keep your dog healthy and weight managed, either less food and more treats, or less treats and more food.

*We encourage you to consult with your vet before introducing any new food items to their diet.*

 

    Beef marrow  

 

 

Prime rib

Happy New (School) Year!

By | Angus Meats, Buy local, Family, Food Service, Grilling, News, Retail | No Comments

My sister and I always call each other on the first day of school to say, “Happy New Year!” because to us it seems more like the new year than January 1st. A new school year is a new beginning for many families along with another dramatic seasonal change. The cooler mornings and shorter days invite a change-up in the kitchen too; playing around with new twists to old favorites.

Even though we barbeque year round, there is much to be said for a slow-roasting roast or turkey filling the house with comfort aromas. We like to cook a Tri-tip or Prime Rib with lots of garlic and special spices on the weekends for weekday lunches. Of course, being a carnivore at heart, one of my personal favorites is a hot turkey breast sandwich on fresh wheat bread with lots of mayo. If I’m watching my carbs (all the time!), I’ll make an “unwich” but cheat with the absolute necessary side – Original Lays Potato Chips.

Happy New Year, everybody!

Written by Leslie Stachecki 

Harvest Foods and Angus Brands in front of meat counter

Angus Brands welcomes Walla Walla Harvest Foods!

By | Angus Meats, Announcements, Bold Burger, Buy local, Community, Food Service, Grilling, Ground beef, News, Retail | No Comments

We are thrilled to welcome our newest customer, Harvest Foods, located in Walla Walla wine country.  Nolan and Kathleen Lockwood have been running Harvest Foods in Walla Walla for many years and have over 50 employees. Walla Walla Harvest Foods features locally grown produce, bakers who bake from scratch, and a Deli Department that is happy to prepare special orders upon request.

Nolan has a plethora of experience in the retail food service arena and wanted to upgrade his Meat Department, making it easier to get quality cuts and additional products he knew his customers would love. A couple of weeks ago the Lockwoods traveled to Spokane to tour the Angus Brands plant in order to gain a better understanding of what we produce. Determining it was a good fit, Nolan immediately ordered our patties and beef bones. Last week, Tom and Leslie traveled to Walla Walla to view their store. Before the day was out, Walla Walla Harvest Foods and Angus Brands were officially partners!

Like Angus Brands, Harvest Foods is committed to supporting the local community by offering fresh, quality foods and personalized service. We are excited about the possibilities the future holds in this great relationship.

Curry’s Culinary Corner: Turkey Time!

By | Angus Meats, Buy local, Food Service, Holidays, How to, News, Recipes, Retail | No Comments

What time do I put the turkey in the oven? How long do I cook the turkey for? These are the two age-old questions that have been asked since the first Thanksgiving dinner.

So here you go: Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. If your turkey gets done before your guests arrive, pull it from the oven, place a large sheet of aluminum foil over the top, and then drape a large kitchen towel over the entire thing. This will help keep the heat in and the bird from drying out. If your bird seems a little dry, heat a few inches of turkey or chicken stock in a wide pan, slice the turkey, and drag the slices through the bath to get a little more moisture in there.

Another question we ponder this time of year is, “Should I brine my turkey?” Brining is a way of marinating and adding moisture to lean meat. The turkey or other meat is soaked in a mixture of salt and water for a few hours or days before cooking. Some recipes call for adding other flavoring ingredients to the brine, such as sugar, herbs, and spices, but they aren’t necessary. The simplest brining solution is to dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine (the shorter the soak, the saltier the brine needs to be to do the work).

From all of us at Angus Brands, we wish you a Happy Thanksgiving and juicy turkey!

Written by Angus Brands’ Jeff Curry