With St. Patrick’s Day coming next month we are featuring Freda Corned Beef as well as other non traditional Irish Fare…Salt, Sugar, Kohler Pastrami and Brown Bags.
Freda Corned Beef & Kohler Pastrami
Salt & Sugar
Date Run: February 28-March 25*
Item ID Description _______ _ Pack Sale Price
BD4102 BAG-PAPER #4 BROWN 500/BDL $7.25/EA
BD4103 BAG-PAPER #6 BROWN 500/BDL $8.25/EA
BD4104 BAG-PAPER #8 BROWN 500/BDL $9.45/EA
BD4106 BAG-PAPER #12 BROWN 500/BDL $11.65/EA
BD4108 BAG-PAPER #16 BROWN 500/BDL $14.25/EA
BD4110 BAG-PAPER #20 BROWN TALL 500/BDL $15.65/EA
BD4111 BAG-PAPER #20 BROWN SHORTY 500/BDL $15.65/EA
BD4125 BAG-PAPER #25 BROWN 500/BDL $17.75/EA
BD4131 BAG-PAPER LIQUOR QUART BROWN 500/BDL $10.45/EA
BD4140 BAG-PAPER GROCERY BROWN 500/BDL $26.95/EA
BD4145 BAG-PAPER ROPE HANDLE BRN 13x7x17 250/BDL $41.95/EA
BD4146 BAG-PAPER PAPER HANDLE BRN 10x5x13 250/BDL $37.95/EA
FRD660-2 CORNED BEEF-8.25# FREDA 2/CS $.15 off per LB
KLR632-0 PASTRAMI-FLATS BOTTOM RND KOHLER 5# 2/CS $.15 off per LB
991862 SALT-GRANULATED 1/50# $7.95/EA
991842 SUGAR-GRANULATED 1/50# $33.95/EA
*While supplies last
**Promotions are only valid for non Wholesale Distributors
New Products for the week of February 21st!
2.25 New Products
I have recently been obsessed with polenta so pretty much any recipe that has it as part of it I’ll try! I had some leftover Groff Meat’s Italian sweet sausage, so I searched for a recipe that I could use it in. I came across Polenta Sausage Mozzarella Casserole on SimplyRecipes.com, but the recipe is actually from Sunset Magazine, which is one of my favorite lifestyle magazines. However the original recipe called for store bought polenta, but I personally like the homemade version better, so that is what I made. The dish turned out great! The veggie tomato sauce was so tasty and really made the dish a success. I thought that the larger pieces of onion added nice texture and were a rather “meaty” element to the dish. You can alway choose to add more veggies to the sauce and forgo the sausage for a vegetarian version. I made a few alterations, which are noted below.
Polenta Sausage Mozzarella Casserole
Yield 6 Servings
4 1/2 tablespoon olive oil (992055)
28 ounces crushed tomatoes (990309)
1 tablespoon chopped fresh oregano, I used 1 1/2 teaspoon dried oregano (CPo075)
1 medium yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced (991057)
1/2 teaspoon salt (CQS030)
1/2 teaspoon freshly ground black pepper (CQP065)
1/2 teaspoon red chili flakes (CQP101)
1 pound Italian sausage (removed from casings), sweet or spicy (GRF436)
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (CWGA090) (recipe below for fresh polenta)
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices (775757)
1 Heat 2 tablespoons of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.
2 While the tomatoes are cooking, in a large frying pan, heat 1 tablespoon oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. While veggies cook, preheat oven broiler on high. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.
3 While the sauce is cooking, coat the bottom of a 9×13-inch baking pan with a 1/2 tablespoon oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1 tablespoon oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.
6 cups water
Salt to taste (CQS030)
1 1/2 cup medium-grain yellow corn meal (NOT1920)
4 tablespoons butter (880024)
Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes. Finish by stirring in salt to taste. If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.
Recipe adapted from Sunset Magazine & Simplyrecipes.com
I recently came across an article on how American Chef’s are utilizing some of the brown bag deli meats of their youth, on their menus. They strive for being inventive as well as nostalgic. The only meat that we have not yet carried is Spam-“Launched in 1937, Hormel’s finely ground pork-and-ham gift to World War II Army grunts is spiced with salt and sugar (“SPiced” plus “hAM” equals SPAM) and bound together with potato starch.” Here are a sampling of some of our brown bag deli meats, with a spot light on Mortadella the original Bologna from Bologna, Italy!
Mortadella-Danielle, 2/5#, Item#-441201
Bologna-Butcher Wagon, 2/7#, Item#-HTF3201
Bologna-Minced Kunzler, 3/8.6#, Item#-KNZ1705
Pork Roll-Taylor, 2/6#, Item#-110077
Pork Roll-Trenton, 2/6#, Item#-110078
(Raisfeldd, Robin and Patronite, Rob. “Trendlet: Total Baloney.” New York Times 30 Jan. 2011. 21 Feb. 2011 <http://nymag.com/restaurants/features/70959/>)
New products for the week of February 14th!
2.18 New Products