Once you have that perfect grilling cut picked out, kick it up a notch with this fantastic homemade steak seasoning.
Ingredients:
■ ½ cup Paprika
■ ¼ cup Kosher Salt
■ ¼ cup Sugar
■ ¼ cup Cumin
■ ¼ cup Granulated Garlic
■ ¼ cup Chili Powder
■ 2 tablespoons Mustard Powder
■ 2 tablespoons Ground Black Pepper
■ 2 tablespoons Cayenne Pepper
Combine the ingredients in a small bowl and mix well. With a funnel, pour into shaker containers. Makes 2 cups. Enjoy!
Angus Brands is your team headquarters for mouthwatering game day food.
Coconut Chicken Skewers: Quick prep comfort food that doesn’t break the scale or your wallet! No change needed for your favorite sides. With big flavor in a small bite, our skewers are an affordable luxury with endless profit potential.
Natural Ground Chuck Sliders: Perfect for sit-down or take-out meals, our quick prep sliders pack a juicy punch. Versatile luxury with endless profit potential.
“Did you see the size of that Chicken?” Why serve a drumette when you can serve the drum?! Angus Brands Skins and Frenches, a Washington chicken leg leaving you with the largest chicken wing in town. Now that says “game day” grub.
To order, give us a call: 509-482-7033.
p.s. Go ‘Zags!
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.
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
Chilling down right? Yard art is put away, you’ve been raking leaves and pine needles for days. Heat is on (did you remember to change your furnace filter from all the smoke we had?), and the fireplace is crackling.
I’m more of a fan of Thanksgiving than Halloween. Thanksgiving is all about family, blessings to be grateful for, and remembering those we love who cannot be at the table.
I absolutely love the smell of our Angus Brands turkey slow cooking in the oven mixed with the pumpkin perfume of nutmeg and cinnamon spices. I don’t think there’s another holiday that measures up to the level of what our senses enjoy more. Talk about a real “foodie” day!
And isn’t it cool when the first snowflakes fall on that night? The kids get so excited! November is cozy, warm, with quiet days and nights. This is the time of year I really have a hard time getting out of my warm and perfect pillowed bed in the dark morning; especially for 7:00 am workouts at the gym (gotta work off that bird!).
Since our girls’ families are 3000 miles away, I find it funny when some of my friends are complaining they’re going to have 10 to 20 people for dinner. I’m thinking how lucky they are! It’s just the two of us. If I could say anything to all of you, it would be this: Embrace the ones you love; hold them close in person, on the phone, or FaceTime/Skype and overlook the minor stuff – it doesn’t matter anyway; say a prayer for those who’ve passed on that they are not forgotten. Sounds corny, but truly be grateful.
Happy Thanksgiving & bless you and your families,
Leslie Stachecki
Ahhh….the lovely warmer month of May. The city is in color with the Dogwoods, Magnolias, and Lilacs blooming gloriously just in time for the Lilac Parade, and little perennial sprouts are poking through the dirt reaching toward the sun. Isn’t it nice to be outside?
May is a busy time; cleaning up the yard and flower beds from winter’s kill, planting, hosing out the garage, washing windows. Some of us have proms, graduations and marriage ceremonies. However, the real event in May for me, especially this year, is Mother’s Day.
Why is this year so special you ask?
Because our family is thrilled to welcome its newest member, 7-week old Wilhelmina. Happy First Mother’s Day to our youngest daughter, Callie. Welcome to the Club!
From our family at Angus Brands to yours, we wish all the mother’s out there a wonderful day. And we’ll cross our fingers for sun!
Leslie Stachecki
Get that grill fired up for the season with our deliciously juicy fresh patties – on sale now at your local Yokes and Rosauers stores. As the days get longer and the weather warms up, grilling is the perfect way to put the fun back into your customers’ meals. You can’t do any better than local and fresh beef from Angus Meats.
Contact us at 509-482-7033 to order.
Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?
First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.
So here’s what you do:
Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.
Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!
In our opinion, it’s always a corned beef and cabbage kind of day! The official “Corned Beef and Cabbage Day” is March 17th, of course. You know it tastes good, but what exactly is it?
Corned beef corning refers to curing or pickling meat in seasoned brine. It refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. Typically, brisket is used to make corned beef.
Corned beef varies across regions with by its different seasonings. Did you know Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon? Another fun fact: smoking a corned beef, and adding extra spices, produces pastrami.
Just in time for your customers’ St. Patty’s Day feast, try our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday.
Try Angus Meats’ locally produced corned beef and pastrami! Call 509-482-7033 for a sample or to order.
Corned beef info adapted from The Nibble
It’s been a long, long winter. In fact, recent news stated that this has been one of the most depressing in Spokane in decades. I can contest to that. It’s beginning of March and I’m still looking at over two feet of frozen snow and 2 inches of fresh in my front yard. We’re all ready for spring.
What it’s been like this ‘past’ winter, I can’t help but think of (and always worry about) our heroic drivers who faithfully deliver to our customers every week day regardless of the road conditions. Narrow back streets of downtown, hilly Southside, icy Northside, and even enduring the treacherous narrow roads up to our local mountain ski resorts.
We all brave the drives in the white, deep, frozen, and berm bedded streets, the recent flooding filling the crater-sized pot holes, dogging as best we can so as not to have a blow out or get side-centered. But, can you imagine doing all of that defensive driving in a truck four times the size of a normal car?
So, this month I want to salute our fearless men who get behind that wheel every day. Without them Angus Brands couldn’t live up to our service promise. Congratulations guys – you made it through another challenging season.
With all my heart, thank you.
Leslie Stachecki
