Marching to a different drumstick - Food

Marching to a different drumstick - Food & Wine - sacbee.com

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Peanut Growers See Good Crop This Year

PORTALES, N.M. — The peanut harvest is at its halfway mark, and growers are saying this year's yield in eastern New Mexico and West Texas ranks from average to good.

The harvest began in September and most peanuts are expected to be in before Thanksgiving.

Sunland Inc. chief executive Jimmie Shearer says the growers in West Texas that produce peanuts for his company have been seeing above-average yields. He says had the fields received rain in early August, the yield might have set a record.

Roosevelt County peanut farmer Dee Brown is hearing reports of good yield and quality, but he said his crop suffered from hail this year.

Growers say they are working to get the rest of the peanuts out of the field before frost hits.

Bacon Macaroni and Cheese

Ingredients
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic minced
3 tablespoons butter
3 tablespoons flour
5 1/2 cups shredded cheese
1/4 cup chopped parsley
4 slices bacon chopped
1 diced onion,
2 garlic cloves minced
Leaves from 1/4 bunch fresh thyme
Directions
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 10 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese.

And "no"-to those of you who ask, there is nothing wrong with adding shrimp, lobster, or truffles to your mac and cheese.

Arctic Char Now in Stock At US Foodservice SF

Farmed Arctic char is a "Best Choice" because it's farmed in an ecologically responsible manner.

Consumer Note
Although Arctic char is fished both commercially and by recreational fishermen, most Arctic char sold in the U.S. is farmed. Arctic char is sold as whole dressed fish or steak, and smoked or canned. It is known as iwana when prepared for sushi.

Summary
Most Arctic char is farmed in land-based, closed systems and so there is a low risk of pollution and habitat effects. Closed systems—particularly recirculating systems—treat their wastewater.

There is only a minor risk associated with escapes of farmed Arctic char to the wild and in some operations only sterile fish are raised and would therefore not be able to breed with wild Arctic char if they did escape.

This combination of factors results in a recommendation of "Best Choice."

Tamarind Marinated Pork Belly

TAMARIND PORK BELLY SKEWERS

2 tblsp tamarind paste
1 heaping tblsp brown sugar
2 tablespoon Vietnamese fish sauce (nuoc mam)
1 heaping tblsp minced fresh ginger
2 tblsp green onions
1 teaspoon Chinese five-spice powder
2 pound pork belly, skinned and sliced into 1/4-inch-thick slices

Combine all of the marinade ingredients in a small bowl. Add the sliced pork belly to the marinade and marinate for 3 hours.

Set up a gas or charcoal grill with a medium fire. Remove the pork from the marinade, thread on skewers to keep the slices from curling, and grill over medium coals for 2 to 3 minutes per side or until nicely browned. Serve at once.

Monterey Bay Restaurant Week Oct 22-29, 2009

How do you plan when you have only 7 days and nearly 30 restaurants offering Prix Fixe Menus?

From as far south as the Big Sur Lodge where you can order Chicken, Ribs, or California Halibut in the midst of the redwoods, up through Carmel and into Carmel Valley at Restaurants such as Bernardus Lodge and Wills Fargo there is plenty of participation. Continuing through Pacific Grove, Monterey, and as far north Santa Cruz. New restaurants are still joining including most recently Christopher's in Carmel.

Some restaurants are offering single menus will others have multiple choices. Be sure and check out the videos as Chef Tony Baker describes the two dinner choices at Montrio including a BLT (Bacon, Lobster, and Tomato) as well as his Filet dish with braised potatoes, local veggies, and finished with White Chocolate Brioche Bread Pudding!

Keep up to date by becoming their friend on Facebook, or visit their website for more details.

Monterey Bay Restaurant Week was launched by Carmel.com with support from the Monterey County Weekly and the Monterey County Convention and Visitors Bureau.

Club XIX at Pebble Beach Special Fall Feast

BELGIAN MASTER CHEF DANIEL JOLY, EXECUTIVE CHEF–OWNER MIRABELLE RESTAURANT AT BEAVER CREEK In COLORADO

RESSUL RASSALLAT CHEF DE CUISINE CLUB XIX THE LODGE AT PEBBLE BEACH

JOHN HUI CORPORATE PASTRY CHEF PEBBLE BEACH RESORTS

GATE FEE WAIVED WITH RESERVATIONS
Welcome Belgian Master Chef Daniel Joly
Executive Chef-Owner Mirabelle Restaurant, Beaver Creek Colorado
Featuring Wines from Mendocino County
Friday, November 6, 2009. Starting at 6:30 PM

AMUSE BOUCHE
Roederer Estate Brut NV, Anderson
Valley, Mendocino County

Chef Ressul Rassallat
SEARED RED MULLET
FROM FRANCE
Eggplant Caviar and Capers,
Shaved Aged Parmesan & Olives
Saracina Winery, 100% Organic
Sauvignon Blanc 2007,
Saracina Estate, Redwood Valley,
Potter Valley, Benchlands,
Mendocino County

Chef Daniel Joly
POTATO-CRUSTED
SWEETBREADS
WITH BLACK TRUFFLES
Baby Micro Greens
with Aged Balsamic Reduction
Phillips Hill Estates,
Comptche Pinot Noir 2007,
Oppenlander Vineyard,
Surprise Valley Ranch,
Mendocino County

Chef Daniel Joly
MAINE LOBSTER
MEDALLIONS
Honey Roasted Acorn Squash
Ravioli with
Chanterelle-Shallot Ragout
Paul Dolan Vineyards,
100% Organic Chardonnay 2007,
Mendocino County

Chef Ressul Rassallat
ROASTED FILET OF NEW
ZEALAND JOHN DORY
White Asparagus Pistou
Handley Vineyards,
100% Organic Chardonnay 2007,
Estate, Mendocino County

Chef Daniel Joly
COLORADO RACK
OF LAMB
Provençale Style
Garlic-Rosemary Crust
Cream of Roasted Artichoke a
nd Zucchini Ballotine
Rosati Family Winery,
100% Estate Grown Cabernet
Sauvignon 2004,
Mendocino County

Chef John Hui
THREE CLASSIC
DESSERTS
Opera Cake with Caramel Sauce
Warm Pithiviers
with Almond Cream
Candied Almond Ice Cream
in Baked Meringue
Nest & Seasonal Berries
Navarro Vineyards,
White Riesling, Late Harvest
2007, Mendocino County

MIGNARDISES

$135 PER PERSON
EXCLUSIVE OF TAX AND SERVICE CHARGE
For reservations, please call 831-625-8519

Capers

Capers are the unopened floral bud of the thorny plant called Capparis Spinosa. Capers are found around the Mediterranean and are hand picked, cleaned, sized and then fermented in brine. The smallest are Lilliputs (1-4 mm in size). These and the next size up, Non-Pariel (4-7 mm in size) are the firmest and most desirable. These are followed by Surfines (7-8 mm), Capucine (8-9 mm) and Capote (10-11 mm).

What Are The Fastest Growing Breakfast Items on The Menu?

Appearing on about 37% of menus, Mexican inspired dishes like breakfast burritos, huevos rancheros and quesadillas are popping up everywhere. Don't forget about our el Pasado tortillas, salsas, cheeses, canned beans, rice and seasonings

What Is The Fastest Growing Food Type?

Americans consumed more than 200 million additional servings of Mexican food last year, making it the fastest growing food type.

Fuyu Persimmons

Persimmons have just started out of California with the Fuyu variety. The Fuyu is round with a rather flat top and bottom and should be eaten when hard like an Apple. Both varieties can be cooked with brown sugar as a dessert or served with different types of meat. We should see Haychias very soon.

Most Persimmons must be very soft to be eaten. They are astringent varieties and do not lose their astringency until the fruit becomes soft. If eaten when firm, they will pucker the mouth and cause a very unfavorable reaction!

The Fuyu is a non-astringent variety. It is sweet and delicious when it has become orange to orange-red in color and is still firm. The traditional use of the Fuyu is to eat it out of hand. After harvest, the Fuyu will stay firm two to three weeks if kept at room temperature and will gradually soften like the Hachiya variety. Many people feel it is sweeter at a somewhat spongy stage, so it has a long useable time. Some people use the Fuyu in American persimmon recipes for cookies and pudding.

Persimmons botanically belong to the family Ebenaceae, the ebony family. The Fuyu is of the genus Diospyros, species kaki. Dios means God and pyros means grain or food, hence the reference to persimmons as food for the gods. The Fuyu is an acceptable gift to Buddha.

It is thought the Fuyu originated in China. It has been grown in Asia for many centuries gradually spreading around the world. It is grown and revered in many of the countries of the Orient. You may sometimes hear them referred to as Japanese persimmons or oriental persimmons.

Braised Vande Rose Farm Pork Shoulder with California Fuyu Persimmon

2 1/2 pounds Vande Rose Farm boneless pork shoulder, cut into 1 1/2-inch pieces
3/4 teaspoon salt
1 to 3 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/8 teaspoon cayenne
2 cups water
1 15 oz can whole tomatoes, drained and chopped
1 1/2 pounds firm-ripe Fuyu persimmons, peeled, seeded if necessary, and cut into 1/4-inch-thick wedges
1/2 cup chopped scallion greens

Put oven rack in lower third of oven and preheat oven to 350°F.

Pat pork dry with paper towels, then sprinkle with salt. Heat 1 tablespoon oil in a wide 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 5 minutes per batch, transferring to a bowl as browned. (Add more oil to pot as needed between batches.)

Pour off all but 1 tablespoon fat from pot. Add onion, bell pepper, and celery and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, turmeric, and cayenne and cook, stirring, 1 minute. Add pork with any juices accumulated in bowl, water, and tomatoes and bring to a simmer.

Cover pot, then transfer to oven and braise pork until very tender, about 1 3/4 hours.

Scatter persimmons over pork and braise in oven, partially covered, 10 minutes more. Stir in scallion greens and salt and pepper to taste.

Roseli Traditional Stuffed Raviolis? Forgetaboutit!

There are several key selling points as to why our customers should purchase our Roseli traditional stuffed Raviolis. They are?

Higher filling to pasta ratio than the competition

Ready to cook from the freezer to the boiling water

Double crimped to prevent blow outs

In the traditional pasta category, stuffed Ravioli is the leader. Based upon quality, performance and satisfaction our Roseli Ravioli delivers.

Fresh From The Farm Produce Market Update

September 30, 2009
ICEBERG LETTUCE:
Again this week, the market is softer. Many suppliers have started the week with good supplies, and most shippers are willing to deviate from the normal price for those that will buy volume. Pricing continues to be competitive in both the Santa Maria and Salinas growing regions. All reports show that supplies on lettuce should be strong throughout the week.

ROMAINE & LEAF:
Availability of both romaine and romaine hearts has improved and are good this week. Issues continue to exist with some lots having issues with fringe burn, however it is becoming less and less. Green and red leaf is stable as we head into the weekend shipping. Most suppliers are expecting good availability on leaf items throughout the week.

BROCCOLI:
Things here are mostly stable. Most suppliers have started the week with moderate to good supplies on both bunched product and crowns. Slightly better pricing can be seen out of the Santa Maria region but prices are firming up. The quality of the product continues to be good. Alternative availability is out of Maine, Canada and Mexico.

CAULIFLOWER:
This market continues to be stable. Supplies are strong, mainly on twelve sizes and deals can be made on volume orders. Supplies may fall off towards the end of the week. Santa Maria and Salinas continue to be the main areas of production. Pricing is competitive in both areas.

CARROTS:
Harvesting is out of Bakersfield for California carrots. Sizing and quality have been very good. Michigan also has good availability, and there may be a freight advantage in checking this out.

CELERY
This market is getting stronger and the pricing is tightening up with all suppliers. The availability continues to vary. Some suppliers are stronger on 24 counts while others are heavy to 30s and 36 counts. Supplies are coming out of the Salinas and Santa Maria growing regions. The quality continues to be
strong with no major issues to report.


BERRIES
Strawberries:
Lower fruit production this week is a result of the declining quality. A lot of fruit is being left in the fields because it isn’t good enough to pack. And what is being packed doesn’t seem to have much shelf life as reports of bruising, and over ripe berries are starting to become normal. Oxnard is right around the corner with new crop that should provide some relief for availability and certainly better quality.
Raspberries:
Raspberry production has tightened up a little, but quality remains good. There is Californian production in Watsonville and some in the southern areas. We can expect some light production out of Oxnard by early October.
Blackberries:
Irregular local California production in the Salinas and Watsonville areas are falling off, and Mexico and Guatemala are not shipping in enough fruit to ease demand. Pro rates on orders may continue. Blueberries:
Oregon and Washington are done, Northwest shippers will are using Controlled Atmosphere fruit. There are still good quality and supplies in Michigan. Things are becoming tight and we can expect this trend until we start to see the offshore fruit arrive around early October. We can expect to see higher fobs.



POTATOES:
New crop Norkotahs are going strong with good quality. There are some Ranger, Western and very light supplies of Burbanks available. Depending on the shipper there are some that are into larger product and some are now into smaller Norkotahs which has leveled out the prices. Idaho is expecting snow the end of this week so that may tighten things just as bit. Washington new crop Norkotahs are going strong with good quality and availability. Colorado is going strong with new crop supplies as well. Northern California has finished up for their season. Southern Washington is going with good availability on reds and yellows. Mount Vernon, Washington with good availability this week; product quality as usual is stellar.

ONIONS:
Idaho/Oregon continues with very good availability this week on red, yellow and whites. Quality is good and it looks like there will be good supplies throughout the season. Fresh harvest for some supplies will finish earlier then anticipated and they will begin their pull out of their storage supplies a little earlier then usual. Huron is done for the season. Washington supplies are very good with good quality as well. There are supplies available out of Colorado and Utah.


APPLES & PEARS:

CA Fuji Apples have started in a light way with some bagged fruit and limited tray pack cartons. There are imported Fuji apples also available loading in L.A. or the East Coast. CA Gala Apples are going now with good supplies. Washington new crop Gala apples have started in a light way. Red Delicious supplies are very tight. They continue to come out of storage in high color. Gold Delicious apples are now packing light supplies in the Ginger Gold and Early Gold varieties. Washington Anjou pears are finished for the season, but Bartlett Pears have started to alleviate any gaps on green pears. California Pears are going strong with the Bartlett variety and continue to promote with volume on the smaller sizes. California Bosc, Golden Russet Bosc, European Bosc, Asian and Stark Crimson Pears are also going with good supplies. Beginning this week some Eastern areas will start to harvest with their new crops.

SPECIALTIES:
Pineapples are in high demand right now. Some areas have experienced natural flornation or premature ripening of the fruit. Harvesting crews are in some cases picking immature fruit to try to fill demand.

AVOCADOS:
Chilean Fruit – Chilean fruit supplies are steady; sizes peaking on 50’s and 60’s. Larger sizes are improving. Fruit has early season characteristics, but will steadily improve in eating quality as we get further into the season.
California Fruit –
Pretty much finished up for this year.
Mexican Fruit –
Supplies are improving, but Mexican growers are still being cautious about fruit that does not have the maturity levels needed.

CITRUS:
WEST
The market is still very strong and active on 88’s and smaller. Expect fair quality at best as we are seeing more blemishes and some shriveling, the overall quality will continue to decline as we have about a month left until we start Fresh California Navels. Valencia’s are about 18 months old on the tree and have been through plenty of weather and are showing the signs of their age. The interior quality although is very nice and plenty of juice content as well and eating like candy.

LEMONS:
The market is strong as well and overall quality is fair to good, but also this fruit is coming from storage and does not have the legs we would like to see. We are starting some fresh dist. 3 fruit that looks good but does have about 120 hours of gas on it which does take a little life out of the fruit. We expect to get going with better volume and less gas hours out of dist. 3 in about two weeks and you will see considerably better quality.


LIMES:
Sizing on pack outs are running to smaller sizes. Demand is good. Quality remains good, with lighter color which is a characteristic of the summer crop.

GRAPES:
Grape market is extremely active with very good demand on all varieties. The overall quality is very good and eating quality is excellent. We are ahead of last year as an industry in overall shipments by about 4 million cartons which is helping to strengthen the market. We will have fruit through the month of November but expect prices to be abnormally higher than years past. We have good availability on snack packs for your school needs.


MELONS:

CANTALOUPES:
Market is strengthening on the Westside as we are getting into the less volume and we see the volumes begin to slow down as we should be finished with the Westside by the 3rd week of October and transition into the desert at that point. The overall quality is very good and excellent sugars on Cantaloupe.

HONEYDEWS:
Market is active as well and seeing less volume and very tight on the larger fruit as well. The overall quality is very good and sugars are very high as well. We have had some very good weather for melons which has kept them very clean and strong. Expect prices to continue to strengthen and we should start to transition to the desert around the 3rd week of October.

WATERMELONS:
Regional Watermelons are still available, as well as light volume out of Northern California, but supplies continue to drop off. What is left for California volume will drop off again over the next week to 10 days. Mexico is slated to start in mid-October. Markets remain strong and demand strength continues as well.
Quality is very good for all available regular and personal sized watermelons.

CUCUMBERS:
Eastern
Supplies are plentiful throughout the Southeast and demand remains light, despite high cucumber prices in the West. This market should stay soft for the remainder of the week and quality will continue to be
good.

Western
Baja’s production remains light, but should see light increases over the next couple of weeks. Washington is winding down. Mainland Mexico is getting ready to begin their early crop.

GREEN BELL PEPPERS:
Eastern
As the Northern most growing regions begin to wind down the southern regions will begin harvesting. Pepper will most likely remain at current levels for the remainder of the week as Michigan will go until the first frost and Georgia will begin picking at the end of the week

Western
Western Green Bells and Colored Bells: Supplies of green bells remain steady. Stockton and Lodi areas are lighter for 2 weeks. Le Grand is gradually increasing. The Santa Maria, Gilroy and Hollister area remain steady in production. The red and yellow bell production remains steady with production out
of Gilroy / Hollister and the Oxnard areas.


SQUASH:
Eastern
With Georgia into good volume now this market should hold at the lower levels. Quality remains good and
supplies look to be plentiful for the remainder of the week. This week will see the end of squash supplies out of the north.

Western
Baja has good supplies and will continue in supplies over the next few weeks. Santa Maria and Fresno will have light steady supplies into early October. Mainland Mexico has started with light production. Santa Maria and Fresno will have light steady supplies into early October. Mainland Mexico has started with light production. Fresno should remain steady over the next couple of weeks.


TOMATOES:
East –
There is cooler weather in the northern areas and this is bringing their season to an end soon. Quincy FL has started harvesting in a light way. There has been rain down there but not nearly as extensive and damaging as the northern areas. The best quality currently is from North Carolina, Michigan, Jersey and Virginia. Markets are strong.

West –
San Diego continues crossing decent volume and quality. It has stabilized and we are seeing consistent pricing. We can expect reduced volume from Baja by mid to later October due to the recent Hurricane that past over Baja. Roma tomatoes have eased up a bit. Central California has fairly aggressive pricing and plenty of good fruit to go around.

Stock Yards Blackberry Braised Short Ribs

Serves 4
Ingredients:
• 4 Large Stock Yards boneless short ribs # 6335418
• 1 cup Optimax canola oil # 716175
• 2 cups red wine
• ½ cup Connoisseur Melba Sauce
• 2 cup mire poix (onion, carrot & celery)
• 3 cups Classic Tureen beef stock # 7333362
• 3 cup Culinart veal demi glace sauce # 6276737
• 2 cups Monarch frozen blackberries # 4392155
• Salt and pepper
Directions:
Season the beef with salt and pepper, brown in the Optimax oil till
golden brown. Add mire poix and cook for 10 minutes. Deglaze the pan with red wine, then add beef stock and cook for 15 minutes. Place pan in a 300° F oven for two hours. Remove the ribs from the roasting pan and aside. Reduce the cooking liquids in half, add 1 cup of blackberries, melba sauce and the veal demi glace sauce. Cook for 10 minutes till the sauce has thickened, return the short ribs and finish cooking for 10 more minutes.

Plate by carefully place a short rib on a serving platter, spoon on the mire poix over the rib. Ladle 2-3 oz. of the sauce over the rib. Garnish with remaining blackberries.

Weekly Monthly Commodity Market Updates

Date: September 30, 2009

The cheese market is firm as prices increased sharply on the CME Group cash cheese market from a week ago. Both barrel and block weekly average prices are more than 50 cents per pound below the comparable week in 2008. A few operators feel that the unusually strong finished product sales early in the year may take the edge off the usually more robust fall/holiday cheese interest. Good interest is noted for fresh mozzarella and Swiss with supplies tight to short. Cheddar blocks interest is moderate and barrels steady to occasionally D30improved. Seasonally tighter milk supplies, aided by increased fluid use, have reduced current cheese offerings and availability. (Information Source: USDA Dairy Market News, Week of September 21-25, 2009)

"Butter prices retreated slightly this week after strong gains last week. The CME Group cash butter price closed the week at $1.2600, one cent lower than a week ago. Sales activity has been active with 16 cars sold this week. There are some regional variations, but butter churning remains active. Cream supplies are mixed and depend on milk output, milkfat levels, shifting production of cream based products, fluid milk standardization, and pricing. Printers continue to prepare for upcoming holidays and microfix butter to supplement needs. Others are buying bulk butter from producers. (Information Source: USDA Dairy Market News, Week of September 21-25, 2009)
"
Boxed Beef Cutout, Choice steady Cutout values are expected to remain steady with some spot market trading to occur designed to keep inventories rotated.
Boxed Beef Cutout, Select steady Cutout values are expected to remain generally steady with some spot market trading to occur designed to keep inventories rotated.
81% Lean Fine Ground Beef steady Ground Beef is steady
Inside (Top) Rounds - Commodity Trim, Choice steady Inside Round remain steady at current prices. Minor downward price adjustments are possible in the next 1 to 3 weeks.
Inside (Top) Rounds - Commodity Trim, Select gradual increase Inside Round remain steady at current prices. Minor downward price adjustments are possible in the next 1 to 3 weeks.
Heavy Lip On Rib Eyes, Choice gradual decrease The Rib Eyes market is at a seasonal bottom. Retail's request for holiday Rib Eyes pricing and tonnage commitments will rally the market during the the 1 to 3 weeks.
Heavy Lip On Rib Eyes, Select gradual increase The Rib Eyes market is at a seasonal bottom. Retail's request for holiday Rib Eyes pricing and tonnage commitments will rally the market during the the 1 to 3 weeks. USDA Select will not see the same demand as USDA Choice
5/up PSMO Tenderloins, Choice price decrease Tenderloins are still hovering at seasonal lows. Demand for expensive middle meats has not materialized. Expect steady pricing duing the next 2 to 3 weeks. Price increases are pending.
5/up PSMO Tenderloins, Select steady Tenderloins are still hovering at seasonal lows. Demand for expensive middle meats has not materialized. Expect steady pricing duing the next 2 to 3 weeks. Price increases are pending.
0X1 Strip Loins Boneless Strip Loins, Choice steady Strip Loins are not in demand by either Foodservice or Retail. The market value of Strip Loins should adjust lower as a result.
0X1 Strip Loins Boneless Strip Loins, Select steady Strip Loins are not in demand by either Foodservice or Retail. The market value of Strip Loins should adjust lower as a result.
Heavy Top Sirloin Butts - Commodity Trim, Choice steady Top Sirloin Butts will remain generally steady through 2010. Expect minor downward price adjustments short term.
Heavy Top Sirloin Butts - Commodity Trim, Select gradual decrease Top Sirloin Butts will remain generally steady through 2010. Expect minor downward price adjustments short term.
Tri Tips, Fat On, Choice price decrease Tri Tips will move lower as west coast retailers concentrate Pork, Poultry and other more seasonal beef cuts.
Tri Tips, Fat On, Select gradual decrease Tri Tips will move lower as west coast retailers concentrate Pork, Poultry and other more seasonal beef cuts.
Flap Meat, USDA Choice steady Flap Meat should remain in price. Supply is abundant. Packer will use price to balance and generate sales.
Flap Meat, Select steady Flap Meat should remain in price. Supply is abundant. Packer will use price to balance and generate sales.
2/up Ball Tips, Choice gradual decrease The value of Ball Tips have and will continue to move seasonally lower. Demand is minimal
2/up Ball Tips, Select steady The value of Ball Tips have and will continue to move seasonally lower. Demand is minimal
Boneless Beef Briskets, Choice 0 0
Boneless Beef Briskets, Select steady Look for Briskets to move seasonally higher. They will be supported by religious holiday volume followed by purchasing activity from Corned Beef supplier for St. Patrick's Day. The USDA is also been reporting strong forward sales.
Outside Skirts, Commodity Trim price decrease The Outside Skirt is showing signs of weakness. Inventories are starting to build at the packer levels forcing downward price adjustments.

Pork Loin Boneless w/Strap price decrease Slighlty lower trades are forecasted over the next 1-2 weeksw
Pork Loin Boneless Strap Removed steady Slighlty lower trades are forecasted over the next 1-2 weeksw
Pork Loin 21dn 1/4 in. lgt Bone In gradual decrease Steady trades are forecasted for the next 1-2 weeks
Loin Back Ribs steady Gradual declines are forecasted to continue
Hams 20/23 steady Hog suppliers are ample which should hold prices steady to slightly lower over the next several weeks
Pork Bellies 14/16 steady Steady to slightly lower trades are expected over the next several weeks
Pork Butts, 1/4 in. trim 5-10# price decrease Prices are forecasted to move up into the low 70's by mid October but the rally will be short lived
Spare Ribs steady Steady prices are forecasted for the next several weeks prior to prices moving lower by the end of October

Domestic Shrimp steady "Landings in the Gulf region continue to run well above last year. According to the NMFS, U.S. Gulf domestic shrimp
landings for August 2009 totaled 19.375 million lbs. (headless weight)
compared to 12.265 million in August 2008. This brings the 2009
cumulative total to 81.792 million lbs., or roughly 39 percent above
the same period last year. This rate of catch, along with the associated
inventories, is being met with only a fair to moderate demand. As a
result, discounts were noted throughout the brown shrimp complex.
HLSO white shrimp were once again largely unchanged, however
additional weakness was noted on the U12 count. Inventories of white
shrimp are reportedly thin, though vary by individual. PUD’s ranged
steady to weak. These items are still well supplied."

Mexican Shrimp steady "As bay production begins the market is unsettled
although selling pressure is noted from US Gulf domestic production."
Asian Blk Tigers steady "The HLSO market is steady at listed levels for a
limited supply."
Vannamei Shrimp (Asian, So Amer,Indian) steady "21-25 and 26-30 count Latin American farm-raised
shrimp are unsettled as Mexican production is entering the US market.
The balance of the HLSO market from all areas is about steady at listed
levels for a quiet demand.
30-40 through 50-60 count head-on shrimp are barely steady to weak
with some lower offerings noted for volume. Smaller counts are steady."
Domestic Catfish steady "Pangasius Frozen Fillets (Vietnam): 5 & up oz. fi llets fi rmed
slightly. The market holds a steady to full steady undertone as
supplies prove to be just adequate at newly quoted levels.
"
Cod steady Cod inventories are very good in all sizes across the board and much more affordable this year than last. There will be an opening in the Gulf in September to clean up the remaining quota, and expectation is that it will be over in a couple weeks. The next major season is in January.
Pollock steady Pollock prices are firm as the current season in Bering Sea is going slower than anticipated (approximately 50% of available catch has been harvested) Catch again is trending to the larger sizes. Next season in the Gulf of Alaska opens in September
Salmon Wild/Farm Raised steady "Farmed Salmon: The Northeast wholefish market is about steady to weak and adjusted lower on 6-8s, 12-14s, and 14-
16s. Supplies are fully adequate for a dull demand. European wholefish are also readily available and are causing additional downward pricing pressure on the Northeast wholefish market.
The European wholefish market is weak and the undertone
is unsettled; both higher and lower offerings are noted on all
sizes. Supplies are readily available for a lackluster demand.
The European fillet market adjusted lower on 2-3s and 3-4s.
Supplies are fully adequate for a dull demand.
European frozen fillets are still reported in the market; pricing
looks to trend between 4.35 and 4.50 for 3-4 pound d-trim
fillets. European portions are noted between 5.90 and 6.50.
The Chilean fillet market is unchanged, however the
undertone is weak. Supplies are adequate to fully adequate
for a quiet demand.
The Chilean Steelhead market is somewhat unsettled; both
higher and lower off erings are noted. Supplies are light for a
quiet demand.
The West Coast wholefish market continues to be unsettled
on 10-12s with both higher and lower off erings noted. 12-14s
weakened; supplies of this size have become fully adequate for
the current demand. The balance of the market ranges steady
to about steady. European wholefish are also reported to be
readily available in the West and are causing some downward
pricing pressure.
The West Coast fillet market is about steady and 3-4s adjusted
lower; a few lower offerings are noted.

Wild Salmon: The wild market adjusted lower on cohos;
supplies are fully adequate for a fair demand. Chums supplies
remain light and net kings are unchanged.
"
Crab steady "Canadian Snow Crab: The market advanced on 8-up crab and
adjusted slightly higher on 5-8s. Supplies range adequate to
barely adequate for a moderate to active demand. Demand was
especially improved on 8-up crab.
King Crab: The market remains unchanged but the undertone is
improved. Supplies are adequate for a moderate demand.

"
Scallops steady "The U10 count scallops continue to firm on
dry and processed also trended higher; landings of large scallops
remain limited.


"

Oil & Shortening Overall category update Oil markets are expected to increase this week. Note: The threat of volatility is ongoing, and these markets continue proving that any slight unexpected change in information can spark changes to investor behavior patterns, resulting in market trade changes.

Roseli Italian Sausages And Meatballs

At Roseli we use only 100% boneless fresh, not frozen, picnic hams (no trimmings or sow meat), blended with premium beef. These meats are coarse ground and blended in an 80/20 mixture with our very own seasoning profile. This 80/20 grind gives our Roseli Italian sausage better yield over most Italian sausages on the market - less fat, less shrinkage. Also, make sure you check the ingredient statement of the competitive product and look for TVP; our Roseli meatballs are TVP free as well!

Vande Rose Farms Pork Loin Street Tacos

Serves 4

Ingredients:
• 2 Lbs Vande Rose Pork Loin # 6797393
• 1 Qt Canola Oil (Optimax) # 716175
• 1 Cup fresh lime juice # 9024969
• 3 fresh oranges cut in half
• 1 can Coke
• 4 teaspoons Chopped Cilantro # 7326366
• ½ cup diced yellow onion
• Mini corn tortillas # 41251
• Salt and pepper

Directions:
Heat 2 T. Optimax oil in a large braising style pan. Season the pork loin with salt and pepper. Sear all sides till golden brown, add the remaining Optimax oil. Cook over medium heat for 15 minutes then cover with aluminum foil and cook in the oven for 2 hrs @ 300 f. Return the pork loin to the stove top then add lime juice, oranges and Coke. Cook for ½ hour. Remove from oil and let rest ½ hour before
serving.

Assemble by shredding the pork by hand. Heat the tortillas on a flat

Cocktails You Can Inhale

The hip Red Kiva Lounge in the West Loop has introduced a drink called the VaporTini -- so called because you inhale it, rather than drink.
The "cocktail you inhale" is served in a glass with a shot of booze warmed to 110 degrees, the temperature at which alcohol begins to evaporate.

The drink is served with a straw, but you don't suck down the liquid. You suck in the vapors and hold them in for just a bit, says Red Kiva owner and VaporTini creator Julie Palmer.

Palmer got the idea for the cocktail after visiting Helsinki, Finland, where she took part in the festivities on the shortest day of the year: pouring vodka on hot coals and inhaling the vapors.
You can read the full story here.

National Honey Board Promotion Idea Calendar

Wing It! Capitalize on the popularity, convenience and profitability of chicken wings. Offer "wings by the dozen" with a special sauce bar. Let customers choose from a variety of honey-based dipping sauces. May we suggest Honey Barbecue, Honey Dijon, Sweet and Sour and Honey Cajun?

Trick or treat - with honey it's always a treat! Nothing tops off Halloween celebrations better than honey cookies in the shape of pumpkins, witches and ghosts.