Guest guest Posted May 22, 2007 Report Share Posted May 22, 2007 Dear Heritage Foods USA Supporter, Grilling season is here. Enjoy these FRESH offerings this Friday or fresh any future Wednesday, Thursday or Friday with a week’s notice. Small Summer Pork Pack - $145 shipping included 1 Four-Rib Country Rib (2.5lb)This succulent section separates the shoulder of the pig from the loin. It’s a firm cut of meat but it melts in your mouth. Our friend chef Nate from A16 in San Francisco recommends pulling the meat off the top of the rib and pounding it into thin pieces, breading it and pan frying. This makes a delicious scaloppini. Take the remaining piece, remove the meat and you have a boneless roast. Using this method of preparation, there should be enough meat left on the bones to treat them like baby back ribs! 1 St Louis Rib Slab (3lb)A uniform, squared off and cleaner version of the spare rib, the 12-rib St Louis rack is beautiful to behold. Throw onto the grill OR you can try this method from our chef friend Joaquin at Momofuku in NYC: Peel off sinew, braise in a Dr. Pepper, beer and soy sauce solution (or in your own favorite version). Braise for 2 hours at 275-300 degrees. You know the ribs are done when you can squeeze them and the meat yields easily. You can then store in the fridge for days. Just before serving, throw on grill with a light BBQ sauce or vinegar based dressing. 1 Boneless Shoulder (5lb roast)Cut into steaks and throw on grill OR you can try this method from our chef friend Steve at Lupa in NYC: Leave the shoulder whole. Add your favorite dry rub (or make your own using brown sugar, salt, pepper, coriander and cumin. Spices should be fresh, for with time the volatile oils disappear and so does their taste). Place shoulder on the low temperature part of a grill filled with charcoal and wood chips, away from the flame (indirect heat) for many hours (maybe 4 or 5). Leave the lid on while cooking, letting the shoulder bathe in its own smoke. It should be fork tender when done, barely holding itself together. Serve alone or with BBQ sauce. Riblettes (2lbs bag)The riblette might have been our most popular product last year (besides the turkeys). Less than one pound of this cut is produced on each pig. The boneless 1-inch pieces wrap directly around the long bone portion of a pork chop. When a chef orders a “frenched” rack, this meat is cut off to reveal the curved bone that you see at many restaurants. These riblettes are marinated in a secret BBQ rub that means all you have to do is cook them and eat. They do come frozen. This is the best snack ever in the history of the world. Sliced Bacon (2lbs) This bacon has won awards! Eat as you would normally OR try this recipe from out friend chef Ben at Oceana in NYC: Lay down a sheet of plastic wrap and then shingle several slices of bacon so the edges just overlap. Take a piece of wild black sea bass, stripped bass, codfish or monkfish. Cover bacon with the fillets, then roll the bacon around the fish so that it becomes its own roast– it should hold itself and not need toothpicks. Then, heat a pan for 2 minutes and add extra virgin olive oil. Then place the fish in the pan. Cook the fish for 3 minutes until the bacon starts to get crispy on one side, flip it and put the entire frying pan into a 400 degree oven until its cooked through (maybe 8 minutes). Remove fish from pan. Serve over sautéed spinach and roasted potatoes if you like. Take fat from pan and add 2 or 3 tablespoons of red wine vinegar (a delicious vinaigrette). Pour it over fish and greens. 2lbs Ground PorkJust make simple burgers OR try this recipe from our chef friend Emilio from Cleaver Company in NYC: For Spring Rolls, buy wonton wraps which you can find in any supermarket, one 8oz can of water chestnuts chopped, fresh chopped ginger, 1 can of coconut milk, 2 bunch scallions chopped, one cup of fresh cilantro leaf chopped, 1 teaspoon of harissa paste, 2 egg whites, one tablespoon of sesame oil. Reduce coconut milk in half over low flame, set aside. Drop everything else into a bowl. When coconut milk is cooled (it should be like a very thick cream) – season with salt and pepper. Add mixture and mix very well until it has a meatloaf-like consistency. Roll that mixture into the wraps. Steam for about 5 minutes or deep fry in 325 degree canola oil for two or three minutes. Eat hot and use a vinegar based sauce if you steam them or a heavier sweet and sour sauce or a BBQ sauce if you fry them. Large Grill Pack –$240 shipping includedDouble everything listed above. Please enjoy some more marvelous pictures of the New Q from our friends at Squirrel Squad Squeeks: http://squirrel-squad.blogspot.com/2007/05/new-q-report.htmlwww. Order now at www.heritagefoodsusa.com Heritage Foods USAThe Source for Authentic American Heritage FoodsHeritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine. Please do not reply to this e-mail. For more information, contact us at: http://www.heritagefoodsusa.com 212.980.6603 info If you wish to be removed from our mailing list, please -- This message has been scanned by LastSpam e-mail security service. Ce message a été vérifié par le service de sécurité pour courriels LastSpam. Quote Link to comment Share on other sites More sharing options...
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