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Sep 24
0

Get crockin’

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

As school gets back in session and fall sports are in full swing, our lives become more complicated. Want an easy dinner solution? Dust off the old crockpot get cooking!

What do you love to throw in your crockpot? Share your favorite crockpot recipe with us on Facebook or Twitter.

Below is Jeff’s family pot roast crockpot recipe they’ve been enjoying for years. It makes its own gravy and is designed especially for the working person who does not have time to cook all day, but tastes like you did. It’s so easy even his teenagers have been preparing it! 

 Pot roast cut between 5 and 6 pounds.

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

 Enjoy!

 

Sep 24
0

All about that brat

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

Bratwurst is a funny little word, isn’t it? “Wurst” means sausage and “brat” derives from “brato,” the Old High German word for hacked meat. Bratwurst in the United States is usually served on a hot dog bun or with a hard roll and topped with assorted condiments typically used on hot dogs, such as mustard, onions, relish and sauerkraut. Bratwurst should be boiled before grilling to ensure that they are thoroughly cooked and picking up bratwurst fresh from your local butcher will make them a healthier alternative to hot dogs as they will not contain nitrates. However, smoked bratwurst (“krainerwurst”) will contain nitrates due to the smoking process.

Sep 08
0

Crockpot cooking tips

By | Angus Meats, Holidays, How to, News, Recipes | No Comments

‘Tis the season to dust off your crockpot and get cooking! Here are some crockpot cooking tips so you can cook the juiciest meals on the block.

General Cooking Tips

  • Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
  • Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
  • Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
  • You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
  • Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat – not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
  • Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
  • Don’t lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it’s easy to see inside.

 Specific Crock Pot Cooking Tips

  • For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
  • Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
  • Large pieces of meat can be browned before cooking in the crockpot, but this step isn’t necessary. Browning adds color and helps in flavor development.
  • Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
  • Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don’t overcook.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
  • Liquids do not boil away in the crockpot, so if you are making a recipe that wasn’t specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
  • Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

Enjoy!

Sep 03
0

Who says grilling season is over?

By | Angus Meats, Bold Burger, Food Service, News, Party food, Pub Patty, Recipes, Retail | No Comments

Written by Tom Stachecki

Some say the grilling season is just about over. When summer ends, the BBQ is retired until spring. But there are those (like myself) that feel there is no “end season to grilling.” Why miss out on perfectly grilled juicy burgers, steaks and just about anything else that brings forth that summer flavor all year round? Us die-hards just decide what we will be grilling next.

I’m already getting in the mood to sharpen up on my bratwurst grilling techniques again for Oktoberfest. Preparation is everything. I remember what I did last year, but the question is — what will I do different this year? There are so many fun options to try. I do like simmering our brats in St. Pauli Girl for starters, and then finishing them on the grill for the perfect brown grill marks. Just as the natural casings we use start to crack open and the juices begin to ooze, throw them on a perfectly toasted hoagie bun smothered with sautéed sweet onions. I do play around with mustards for some additional excitement. I also see in my future roasted garlic sausage for Seahawk Sunday football.

Until then, I say — “grill away.”

Aug 17
0

Easy (and tasty!) campsite cooking

By | Announcements, News, Recipes, Retail, Savory Choices, Spokane news | No Comments

Camping is fun but also a whole lotta’ work. Once you’ve remembered to pack all your essentials, sometimes food can be an afterthought.  A quick run to the store and you’ve got your hot dogs, buns, ketchup, chips, pasta salad (if you’re lucky) and smores fixins, right?  It will get you by – but you can do better. Much better.

Flavor and convenience doesn’t have to be sacrificed when you are camp cooking. Our Savory Choices convenient meals are restaurant-quality prepared selections that can easily be made at the campsite.  They come pre-portioned and cryovaced for easy storage and transportation. And you can’t beat the flavors:

-Teriyaki Chicken Breast
-Garlic Pepper Beef Strip
-Kalbi Beef Steak
-Green Chili Pork Steak
-Lemon Roma Chicken Breast

Contact us at 509-482-7033 to learn more about Savory Choices. Here are some additional tips on how to make your next camping trip a culinary success!

Apr 05
0

Lamb roast marinade for spring

By | Angus Meats, Food Service, Holidays, News, Recipes, Retail | No Comments

Your customers may be tired of the customary ham. Start a new spring tradition and stand out with this elegant roasted leg of lamb. There’s very little prep work required, but when it comes to lamb, patience is a virtue, but it’s worth it.

Here’s a nice lamb roast marinade:

6 lb boneless or bone-in leg of lamb roast
1 1/2 c orange juice
1/4 c lemon juice
1 c white wine
6 cloves garlic, minced
2 T stone-ground mustard
2 t fresh lemon thyme
4 T fresh rosemary, chopped
1/2 t fresh pepper, ground
4 T olive oil

Place lamb and marinade into a plastic bag. Squeeze as much air from the bag as possible and seal. Marinate for several hours, or overnight, in the refrigerator. At least 30 min prior to roasting bring to room temperature with the roast inside the bag.

Preheat oven to 350°. Remove roast from bag. Pour marinade into roasting pan. On the stovetop, heat olive oil over medium high heat in a large non-stick skillet. Brown the roast on all sides to seal in the juices. Place browned roast into the roasting pan, fat side up (use a rack if you wish). Cook approximately 1 hour and 45 min, basting every 20-30 min, until center of roast reaches your preferred level of doneness. Use a meat thermometer to check the temperature (130° rare, 135° medium rare, 140° medium). Do not overcook.

When the desired temperature is reached, remove the roast and let it rest 15-20 min. Reserve remaining pan juices for serving. Remove any butcher’s string before carving.

Enjoy!

Mar 05
0

Corned beef tradition

By | Angus Meats, Food Service, Holidays, News, Recipes | No Comments

Celebrate St. Patrick’s Day with our delicious corned beef!

Our age-old family recipe blends herbs and spices that bring back that traditional taste your customers are craving. Hand-cut and trimmed, our 21-day naturally cured corned beef is personally turned daily by our Brine Master.

It’s not just for dinner! So, how about breakfast? Add potatoes and top with a fried egg for a tasty home-made corned beef hash. Lunch? Great in a cold sandwich, or as a traditional toasty Rueben. Appetizer? Serve thin slices with your favorite crackers, Swiss cheese and hot mustard. Just don’t forget a pint of Guinness.

 

To learn more about our corned beef, call Jeff Curry at 509-482-7033

Jan 27
0

Are you ready for some (football) snacks?

By | Angus Meats, Events, Food Service, News, Recipes, Retail | No Comments

Super Bowl is on Sunday, February 1st. It’s time to plan for a convenient, tasty, and memorable snack that will please everyone.

Our ready-to-cook pre-seasoned San Antonio Chicken Fajita meat is the perfect solution for the 5-star quality your customers desire without having to waste their precious time.  They’ll sink their teeth into marinated chicken with colorful roasted peppers, and fresh onions in a sweet and tangy sauce. It’s as easy as sear-simmer-serve.

Get guests off the couch and create a fajita station with all the fixins (sour crème, flour tortillas, Monterey jack cheese, mushrooms, lettuce, and tomatoes)

San Antonio Chicken Fajita can be sold behind the counter, out of the freezer, or cooked and served from the deli case.

Jan 26
0

Holy guacamole!

By | News, Recipes | No Comments

What goes great with a crisp chip? How about a good guacamole dip! And it’s easy.

 

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

 

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Yum!

Source: Food Network