Heritage Foods USA
May 17
Quickie Porchetta
The concept of pork with anchovies may not seem obvious, but surprisingly, the Italian culinary canon has quite a few examples. We have included a fantastic recipe below from Southern Italian cookbook author Erica Demane (www.ericademane.com) to inspire you. Our beautiful anchovies from Sicily are perfect for this sumptuous dish.
My Quickie Porchetta
by Erica De Mane
(Serves six)
2 ½ lb. boneless Canadian pork loin with the fat left on, butterflied
2 teaspoons fennel seeds, lightly toasted
1 1/2 teaspoons black peppercorns
4 oil-packed anchovy fillets
4 garlic cloves, peeled
8 large sprigs of rosemary
A few large branches of thyme
Salt
¼ teaspoon smoked Spanish pimenton (smoked red paprika)
Extra virgin olive oil
¼ cup dry white wine, plus a little extra for the sauce
Place the fennel seeds, peppercorns, and anchovies in a mortar and pestle and grind roughly. Transfer this to a small bowl.
Slice the garlic cloves very thinly. Stem all the herbs and give them a rough chop. Add the garlic and herbs to the ground spices. Add a good amount of salt, the smoked pimenton, about 3 tablespoons of olive oil, and the white wine. Mix everything well.
Lay the pork out flat, fat side down. Spread the herb and spice mixture all over the meat, saving some to rub over the outside.
Preheat the oven to 350 degrees.
May 15
Roasted Pork Tenderloin with Maple-Cider Glaze
This recipe comes from Chef Eric Wides at the Institute of Culinary Education. It’s a great savory way to use maple syrup and makes an especially flavorful tenderloin.
Serves 4-6
Ingredients
1 pork tenderloin, about 3 pounds, trimmed and tied
canola oil
salt and pepper
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons maple syrup
1 clove garlic, peeled and smashed
large pinch salt
3 tablespoons butter
1 cup dried apricots,
2 pears, peeled and diced 1”
4 fresh thyme sprigs
Directions
1. Preheat oven to 425.
2. In a small bowl, mix together cider, cider vinegar, maple syrup, garlic and salt.
3. Dry the cleaned pork tenderloin with paper towels and season well with salt and pepper. Heat a large oven-proof sauté pan over medium-high heat. Coat the sauté pan with canola oil and carefully place the pork in the pan.
4. Allow the pork to brown on the first side, then turn to brown all over.
5. Add the butter to the pan, allow it to melt and add the fruit. Stir to coat the fruit.
6. Pour the cider mixture over the pork and fruit and place pan in preheated oven.
7. Roast 10-15 minutes, basting often and stirring the fruit. Test for doneness with and instant-read thermometer, the pork is ready at 145.
8. Remove pan from oven and transfer pork to a cutting board. Transfer fruit and glaze to a serving plate. Slice pork and serve with fruit. Garnish with fresh thyme.
May 08
What to call a Kobe burger?
We pointed out that only Kobe from the Hyogo prefecture in Japan is the real deal, but we received some feedback wondering why we called our burgers Kobe. So why did we do that? Unfortunately the term has become pretty much synonymous with Wagyu, which is what we are actually selling. It has been a source of great consternation to the Japanese that their singular brand of beef has been diluted by the international co-opting of the term Kobe. However, it is also true that people recognize the term Kobe and associate it with a very high quality of beef.
Wagyu means black cow in Japanese, and Wagyu genetics are a distinct breed brought into the US by enterprising stockmen sometime in the 70’s according to one report, and in the 90’s by Washington State University according to others.
The Wagyu was crossbred with Black Angus, creating a hybrid that we think has great flavor. The Wagyu gives that heavy marbling and melt in your mouth texture, while the Angus supplies more of the beefy flavor Americans tend to expect. American Wagyu is still a highly specialized breed that takes a long time to come to maturity and market weight. And as with all of our products, our Kobe-style burgers are free of any chemical manipulation. We hope that this clears up the rather misleading use of the term Kobe, not only with us, but around the world. In future we will be sure to say Kobe-style!
Apr 26
Good Beef
http://store.heritagefoodsusa.com/beef-c88.aspx
This week we are debuting the long awaited 1/8th cattle share from the Good Farm in Olsburg, KS. Why are we so excited about this? Well, there is a good, a very Good answer to that. In 1961, Craig Good’s father Donald began raising Black Angus cattle, and eventually became a nationally recognized authority on the breed. The success of any herd depends on the knowledge of the farmer who selects and mates for what he deems the breed’s most desirable qualities. Craig Good has continued to improve on the genetics his father refined. The conformation, size, and fat to muscle ratio of the Good Farm Black Angus is pretty close to perfection.
Buying the 1/8 cattle share is both a great investment, and an opportunity to eat restaurant quality meals. You are buying the same beef that is being served this week in some of America’s most successful restaurants, places like: Colicchio & Sons, Corsino, Fette Sau, and Palo Santo, in New York; A16, Fatted Calf and Mozza in California; Hominy Grill in Charleston, South Carolina. So cash in on the Goods, we mean, the goods, and order your share. With such an early spring, the grill is beckoning.
Apr 24
[video]
Apr 20
Maple Syrup Cocktail
1 TB maple syrup
2 TB fresh lemon juice
A pinch of crushed red pepper
Vodka to taste
Top it off with 4-6 oz of sparkling water
A mint sprig is very nice in this too!
We have all heard of the fabulous maple syrup cleanse using lemon juice, syrup and crushed red pepper. As it turns out, adding vodka makes this a most refreshing cocktail!
(Source: store.heritagefoodsusa.com)
Apr 19
[video]
Apr 18
Pink Slime
By Katy Keiffer
The media is full of stories about Pink Slime. You have probably cringed while reading them, even as you silently congratulated yourself on the fact that you are not one of the unfortunate, unwitting, consumers of this unappetizing product.
Pink Slime is actually known in the trade as Lean Finely Textured Beef (LFTB). And contrary to what you might think when you hear that it is heavily treated with ammonium hydroxide, it is actually quite safe. Probably safer than much of the ground beef that does not go through that process.
What’s more, it is nutritionally sound. It is made by taking all the “trim”, otherwise known as scraps, from butchering the animal, running it through a grinder, and heating it in a centrifuge to melt and spin off the fat. The resulting completely lean product, then runs through a thin pipe where it is gassed with Ammonium hydroxide to kill off any pathogens. Subsequently it is mixed into conventional ground beef, as a filler.
However, as Dr. Marion Nestle of NYU said recently on WNYC: “Its safe, its nutritious, its petfood!” We should not be seeing LFTB in school lunch programs, in supermarkets, or in fast food. Unless, of course, we are told it is there, and we make an informed choice to eat it.
The beef industry would like us to eat LFTB so they can squeeze a few extra pennies of profit out of their cattle. Profit they won’t be getting in the pet food market, where this product belongs. Beyond that, there is no other reason for us to eat it. It does NOT make the industry more “sustainable”, more “environmentally friendly”, or the beef “safer”. Prices on ground beef are already rising in response to the furor.
Not surprisingly, we here at Heritage are feeling just a teeny tiny bit smug about all this hullaballoo. And you should be too. You were willing to pay the extra price to guarantee that the food you serve is antibiotic and hormone free, pasture raised, totally traceable, completely pure, unadulterated product from American family farms beholden to no one, and committed to best practices. Aren’t you just so glad you made that choice?
Apr 17
Heritage Meat Shop is 8 months old!
We’re proud to announce some exciting new changes
We got a facelift: please stop Essex Street Market at 120 Essex St, NYC
We’re proud to say that we’ve begun a new line of Heritage Meat Shop products, made IN HOUSE by our talented staff.
Silva’s Dry Age Program featuring Piedmontese and Black Angus Ribeyes and Strips, and Berkshire and Red Wattle Pork Loins - that’s right, we said Pork Loins.
Fresh Sausages using traditional and exotic ingredients. If you have a favorite recipe we will make it for you!
Rillettes and Chicken Liver Paté - It’s official, we’ve invested in a burner and toaster oven.
Hot Dog, we also bought a hot dog roller for our house-made Hot Dogs & Sausages. Try one starting this weekend!
Thanks for all your support and help in making us feel like a welcomed member of the community.
Maple Glazed Pork Loin
1 pork loin, 7 lbs
2 finely chopped cloves of garlic
2 TB of mustard
2 TB soy sauce
1 tsp of apple cider vinegar
1/4 cup of maple syrup
Stir together and paint it on your Canadian as it roasts. For a little extra zing, add some crushed red pepper or a chopped chili. Roast at 350 for 45 minutes or until a thermometer reaches 165 degrees. Let it rest for ten minutes, then slice and serve.
http://store.heritagefoodsusa.com/boneless-center-cut-canadian-loin—-one-7-lb-roast-p349.aspx
http://store.heritagefoodsusa.com/vermont-maple-syrup—1-liter-bottle—shipping-included-p755.aspx