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foodie

Tom and Leslie’s New Orleans Travel Blog Part 2: The sights

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As you read in our first blog, Tom and I absolutely enjoyed the variety of tastes New Orleans had to offer. Believe it or not, we didn’t just eat our way through the city! Here are some of the sites we were able to take in.

Katrina

Our guide took us to the center of Katrina where the levy breached. When the water swelled with the current, they didn’t secure the huge barges enough. As the water went higher and violently swirled, the barges broke loose and slammed into the levy. Our guide’s house was nine miles away and the water rose to the roof of her house. Incredible.

Mardi Gras World


We also visited Mardi Gras World which is as big as Boeing’s large warehouse. This is where they make the colorful floats for the parade. We snuck in to take pictures (shhhh 🙂 ).

WWII Museum

We also spent nearly four hours at the WWII museum (the 3rd largest in the world) which consisted of four huge buildings. We started with an IMAX movie, “Beyond Boundaries,” which was narrated by Tom Hanks. The movie included special effects which made our seats shake and vibrate when bombs were set off. Both our dads served during WWII so the entire experience was extremely emotional.

Overall, my favorite part of the trip was seeing the massive floats, and so glad we didn’t miss the WWII experience. 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!

 

       
Friendly New Orleans police officer and downtown Bourbon Street on a Wednesday night.

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

Try our Apple Cranberry Stuffed Pork Loin

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Pork LoinOur Apple Cranberry Stuffed Pork Loin is a great option for your Mother’s Day or Father’s Day menu.

Our chef carefully selects a premium pork loin and methodically butterflies it out. He generously overlays the inside of the pork loin with our own handcrafted apple, maple, and cranberry stuffing then rolls and ties it together, making the final product oven ready. So easy! Once roasted to perfection, remove the strings and carve on! To order, contact us at 509.482.7033.

Chef to Chef

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So have you had time to breathe after this busy holiday season? I bet you are just like us at Angus Brands — a couple of quick breaths and off and running. Here we go!

As I started looking at the 2018 calendar year, I realized that running is an understatement. We all started the year off with the minimum wage increase. Have you increased your menu prices to reflect the new wage? If you haven’t, that should be your first priority.

February starts out with a roar. First we’ve got Valentine’s Day. If you’re not interested in the Chateaubriand (see recipe below), try our heart-shaped New York or Ribeye steak cut to your own personal specs. Next comes Restaurant Week February 22nd-March 3rd. I know many of you will be participating as I have several customers who will be involved in this years’ event. Angus Brands is preparing for Restaurant Week by sourcing products from exotic locations — cutting and portioning to chefs’ specs. Additionally, we are increasing our delivery routes to participating customers since we all know how important space in the walk-in becomes during events like this. We wish everyone a successful Restaurant Week!

February 14th also brings the start of Lent. Don’t forget about those of us that don’t eat meat on Fridays, thus your Friday fresh sheets need to be heavy on seafood the last half of February and all of March.

Speaking of March, St. Patrick’s Day is next on deck. Be sure to look at last years’ corned beef usage and preorder. If you haven’t tried Angus Brands’ Corned Beef, give me a call and I can take care of that. 😉 Which brings us to Easter (did somebody say “brunch?!”). Seems far away but it will be here before you know it. We have a variety of absolutely delicious sausages, including our our Apple Cran Sausage, that your customers will love.

After reading this article, did a black cloud of doom fall over you, or are you looking forward to the challenge? This chef is looking forward to the next few months. Whether it’s new menu ideas or specialty products, challenge accepted! If I can help you with any of these upcoming events and holidays, please contact me: Corporate Chef, Jeff Curry, at Angus Brands (509) 482-7033.