Pomadoro Sauce For Ravioli's

2 cups chopped fresh sweet Onion 

½ cup chopped fresh Garlic

1  Cup White Wine

1 Can  Rykoff Sexton Italian San marzano Style Tomatoes

Salt and Pepper to taste

1 Cup chopped Fresh Basil.

Dash of sugar if needed! (depends on canned Tomatoes used)

Method;

Saute Onion and garlic, until soft, add white wine and reduce by half.  Add tomatoes, salt and pepper  and cook 10 more minutes only, Add Fresh Basil  and cook for 1 minute. Serve.

Brown Butter and Sage Sauce For Ravioli's

Serves 1 

Ingredients 

3T fresh sweet butter # 703157

8-9 lg fresh sage, chiffanaude # 4326336

1/2 t kosher salt # 773473

4 oz dry white wine # 1250505

2 oz candied Walnuts # 4546479

1/2 to 3/4 oz shaved Reggianno Parmesan # 5271143

Method:

Heat sauté pan Hot & Dry until it is HOT!

now add the butter and sage ribbons, watch closely and have the wine handy we will use this to stop the butter from burning so that it browns only giving a nutty flavor to the butter and Sage. 

When the butter is golden brown to a little bit of it dark brown add the wine, being careful because it will flame up. Now reduce the volume of the wine by 1/3, and add the salt, and nuts, cook together for 1 minute and set aside off the heat. 

In a medium sauce pan boil appx. 2 quarts of water per order of Ravioli's lightly salted not heavily salted like dry pasta. One order of Raviolis is about 12 to 14 because these are so small, most often it's about half that amount it just depends on size, of course.

Drop 12 of these into the boiling salted water with a basket in the water for easy removal of the pasta, if you don't have a Stainless steel basket or anything like it that would work you can just strain them out but you lose the boiling water and have to start more for more orders and that of course will slow you down, so if your doing any volume at all invest in the right set up. OK? now cook the Ravs for about 4 minutes and drain slightly then toss in the sauce we set aside heat up the pan while tossing, then plate the Pasta and sprinkle the shaved Parmesan lightly all over the top of the Ravs, and serve

Fresh From The Farm Produce Market Update Week 9/23/2012

POTATOES

Demand for Idaho russets is fair, and the market continues to drop in response to what seems like endless supplies. Early crop potatoes’ sizing has been good and yields have been strong. Quality has been very good with no reports of immaturity in the potatoes. Growers will start moving their crops into storage this week, giving them another option for their crop.

Elsewhere, the rest of the country’s russet potato markets have hit the bottom and are trading accordingly, looking for increased movement. The market is showing signs of life as we approach fall.  As supplies decrease in Minn. and Wis., growers will start to focus on storage red potatoes; therefore, high quality supplies will be limited. A two-tiered market may be forming out of the Midwest as customers request better quality.

All indications show that red potatoes from N.D. and Wis. will have average “storage yields” going into October. Overall, market outlook is more positive than recent weeks.

Wisconsin has good red potato demand; however, supplies will continue to be tight for the remainder of the month.  Minnesota’s Long Prairie area will be done shipping by the end of the month. Big Lake, Minn. has a two-tiered market based on quality and has good demand for higher quality.  The majority of N.D. operations will begin packing red potatoes next week.  Colorado growers began harvesting this week, while Idaho growers are expected to begin harvest around September 24.  Washington has good demand and good quality.  Stockton, Calif. still has red potatoes available, but most supplies are staying on the west coast.

ICEBERG LETTUCE

Light demand and better than expected supplies have combined to bring down lettuce market. Size and weight are improving in all growing areas. Time to start thinking about plans for Huron, the move will take place around the third week of October.

 

ROMAINE & LEAF

Good supplies, with fair demand have caused an downward adjustment in the leaf market. Good supplies are being reported as of now. The move for leaf lettuce happens at the same time as iceberg, around the third week of October.

ONIONS

The yellow onion may have finally leveled off after steady declines over the last several months. Looks like prices might remain steady for the time being.  Quality and availability is very good out of the northwest, although transportation can sometimes be a challenge.  Wisconsin is also underway this week and the crops’ quality is good.  Red onion prices have declined significantly, especially on jumbos.  The only variety that seems to be somewhat short on supply is jumbo white onions, although pricing hasn’t changed much at this point.

TOMATOES

Rain has fallen on all of the growing regions causing a decrease in the supply of tomatoes.  However, demand nationwide has also been down causing the market to not be as high as it otherwise would be.   The larger tomatoes are tight in the east while the smaller tomatoes are more plentiful.  Once again, California, which has experienced unprecedented heat, is the market maker for rounds.  Grape tomatoes continue tight both in the east and the west.  The roma supply continues to be tight with most volume coming from Mexico.

Fruit

STRAWBERRIES

 Salinas/ Watsonville ranches still producing good supplies with a range of quality in the market.

 Santa Maria has decent production now; expect a $2/cs. premium over the rest of the market.

RASPBERRIES

The market is tight and pro rating is taking place by all suppliers. This looks to be one of the last peaks of the domestic season before things start to slow down before the Mexican season will start. Mexico looks to be on track to start large imports on rasp the first week of October.

BLACKBERRIES

Mexican 6 oz. product has started to hit McAllen for the season. California has decent supplies, but no enough to keep up with current demand and pro rating is happening on a daily basis in the industry.

BLUEBERRIES

Michigan is done harvesting for the season and all fruit coming out of that region has been stored in CA. British Columbia/Oregon/Washington still producing some fruit. They seem to have a couple more weeks of production until Argentina imports increase. First Argentina imports have arrived in Miami….great quality fruit.

GRAPES

The market on the red grapes is steady to higher in California still with light demand. Quality is excellent. Greens are tightening up a bit as several shippers’ transition out of Thompson and Princess into Autumn King and Pristine. The market is higher. Black Seedless and Red globe both have good supplies.

STONE FRUIT

Shippers are finishing up early this season on all fruit. Peaches and Nectarines are for the most part done for the season other than some large Peaches still available. Plums look to remain available for the next couple of weeks. All stone fruit that is still available will be very large. California pomegranates have started with good supplies. Persimmons have started early in a light way.

APPLES

Washington Red Delicious availability is improving but the fruit remains large. There is some fancy grade fruit available mostly in the 88 and larger sizes. Golden Delicious is peaking on 88-113 and the Washington extra grade. Golden availability is improving but still lower than we would like. Granny-Smith numbers are also growing and the fruit is heavy to the Premium grade and sizes 80-100. California is still packing Granny-Smith and they are peaking on 100 and smaller. Washington Galas are producing more of the Washington extra-fancy grade in sizes 88-113. California Gala is nearly gone. Washington & California have some Fuji and a few Braeburns available. New York is now packing Mac, Jonamac, and Gala and the size profile is mixed. They will start packing Empires and Honeycrisp next week.

PEARS

California is still packing Bartlett & Bosc pears and they are both now peaking on 90‟s and larger. The Washington Bartlett has stabilized. The fruit remains mostly large but all sizes are available. Washington also has D Anjou’s and Bosc.

AVOCADOS

Mexico Flora Loca crop this year is producing good volume. The Flora Loca will have lower maturity than the old crop and will take longer to ripen. California volume is good and size curve has evened out with more 60‟s and 70‟s coming in to the packing house.

ORANGES

Valencia Oranges – Harvesting out of District 1 (San Joaquin Valley) combined with District 2 (California coast).  Size structure in district 1 is peaking on 88, 72, 56 and smaller fruit (113 & 138) is primarily coming out of District 2, peaking on 113, 138, and 88.  Due to availability on small fruit, prices are continuing to climb! Fancy to choice ratio is still good at 70/30.  Crop is still on track to finish mid to late October.

GRAPEFRUIT

Florida has started in a light way and Texas may start first or second week in October.

LEMONS

Harvesting out of District 2 (California Coast) and District 3.  Size structure for the D-2 growing region is 140, 115, 165.  Fancy to choice is 70/30 but scarring and oil spotting are showing up on the choice grade more frequently.  Bigger fruit 115s and larger seem to be tightening up in domestic supply.  We still have Mexican lemons flooding the market bringing down prices on 140s and smaller and should continue as Mexico ramps up in volume through Dec.  District 3 has begun harvesting and we should be expecting good supply out of the desert by the first week of October.  Size structure out of D-3 is 140, 165, push on 115s and 200s. 

LIMES

Supplies are good on all sizes. Past rains in the growing area is and causing some quality issues.

CANTALOUPES

Supplies remain extremely limited. What limited supplies there are, the size of fruit in the ground now is very large. They are peaking on 9 and Jumbo 9. In addition the new varietal will have more of a green cast than they have had. The Westside deal started early and looks to finish early this year. The desert is set to start in 2-3 weeks.

HONEYDEWS

Product remains extremely limited and looks to finish up very quickly. We may see a gap between Westside and desert deals. The desert should start at the beginning of next month.

WATERMELON

Market is steady to trending up. Continued demand exceeds on s/less watermelon. Availability on seeded watermelon is sporadic. Arizona has wrapped up and most production is coming from central California with New Mexico having started production.

BANANAS

Supplies are steady and demand continues to remain strong, this market is unchanged.

PINEAPPLES

Production is good. Markets will start to tighten around December

Vegetables & Value Added Produce

CUCUMBERS

Western Markets:  The market will likely remain strong with Mexican cucumbers crossing through San Diego and McAllen being very active.   The Market continues to be strongly supported by West coast and TX demand. 

  Eastern Markets:   Cucumber volume picking back up in the Midwest and on the East Coast.  Georgia and South Carolina are into production and quality is good.

EGGPLANT

Western Markets:  The Stockton and Fresno areas in California continue to see steady production.  larger size fruit is expected to be in light supply.

Eastern Markets:  Georgia is harvesting. Quality out of new fields is excellent.

BELL PEPPERS

Western Markets:  The western market has firmed up out all areas.  The green bell market is trending upward.  Anticipate supplies to be light on larger fruit due to growers sizing down on current fields.  The Central San Joaquin Valley growers are in a harvest gap.  Available supplies are coming out of the Oxnard and Gilroy/Hollister, California area. The quality is good to excellent.

Eastern Markets:  The pepper market is steady. Michigan is slowly winding down for the season.  In between rain showers, North Carolina continues to harvest this week.  Georgia growers will begin picking pepper over the next few weeks, however quality has yet to be seen.

SQUASH

Western Markets:  Volume is light across the board.  California’s Central Coast will continue to pick fall acreage through the end of September.  Fresno has begun in a limited way with anticipated good numbers starting shortly and stretching into October.

Eastern Markets: Eastern squash production has picked up and is now also coming out of Georgia.  No quality issues to report. Zucchini seem to be somewhat tighter this week.  We look for better volume next week. 

BROCCOLI / CAULIFLOWER

The market is strong as the exports pull domestic supplies.  This situation is anticipated to remain throughout the week.  However, California supplies are consistent and the quality remains good.  Broccoli and cauliflower are available for shipping out of Salinas and Santa Maria.  The market is adjusting down on cauliflower as the supplies improve.

CARROTS

Carrots availability out of California is good, good sizing as well.

CELERY

Salinas and Santa Maria, California are the primary shipping locations. The supply is steady out of both areas. The quality is good, with leafy tops and very occasional light color.  Sizes are peaking on 24s and 30s, with moderate demand. Prices and demand are anticipated to decrease as the week progresses.

Michigan is expected to finish production in about two weeks.  There are some reports of defects, such as bowing, thin ribs, light color etc…

GREEN ONIONS

The market here is extremely active.  Jumbo’s are in tight supply.  The market on Jumbo’s is around 24-26, along with pencils.  No quality defects are being seen.  Anticipate this market to steady out and remain competitive for the next couple of weeks.

ASPARAGUS

The market and supplies are anticipated to remain steady.  Volume has shortened a bit out of Mexico due to rains. South Baja California continues with good quality, and decent production.  Some promotional volume is on hand for the next few months. 

Veal Demi & Braised Short Ribs Sauce For Ravioli's

 

Serves 1 

Ingredients 

¼ of one portion of Braised Short Ribs by Culinarte # 590851

2oz of culinarte classic Veal Demi #6276737

1/2 t kosher salt # 773473

2 oz dry white wine # 1250505

1/2 oz shaved Reggianno Parmesan # 5271143

¼ t         fresh ground pepper

3-4        Fresh Sage leaves (fried for garnish option) #4326336

Method: 

Chop ¼ of the braised short rib into medium dice then add all remaining ingrediants except the Parmesan Cheese and heat through, toss the Cappellacci in the sauce and place the meat on top of the Ravs as much as possible, then garnish w/ Shaved Parmesan and fried sage leaves if desired.

House Cured and Smoked Ham

Step 1

6 qt water ( you can sub up to three quarters of the water for apple juice if desired but reduce the sugar by half if so) # 4020319

1.5 cup kosher salt  # 773473

2 cup brown sugar or 3 cups of honey # 5010749 or 2327724

2 T cloves # 760173

3 ea cinnamon sticks # 760165

3 ea cloves of garlic crushed # 3618741

1 ea lemon peel # 2349330

2 T pink curing salt # 2829810 (food inno.)

1 ea Pork Steamship # 8888596

Stir all ingredients together until dissolved. This brine is perfect for up to 25 lb of pork. Double the recipe as needed for brining multiple hams. Make a new brine for each batch.

Step 2

Place your pork in a container that is large enough to hold the meat completely submerged in the brine. Add the cold brine to the pork, and lay a heavy object on top of the floating meat to keep it submerged.

Keep it in the fridge until done. It will cure at the rate of 2 pounds per day for small boneless hams. A large ham like the one in the ingredient list will take about 7days.

Step 3

Rinse it off and smoke it at 250 degrees until it reaches an internal temperature of about 155 degrees and enjoy. This ham is better if smoked with fruit or hickory wood although you can just as easily bake it or fry off slices un-smoked, and it will still be great. It has become ham – it is done!

Man Partially Blinded At OC Medieval Times Restaurant

A man claims he was partially blinded while watching a swordfight on his honeymoon at the Medieval Times restaurant in Orange County after a flaming shard of metal struck his eye.

In a lawsuit announced Tuesday, Dustin Wiseman and his wife Melissa say they were in front-row seats at the Buena Park restaurant in 2011 while performers had a sword fight in front of them.

Read the full story here.

I ended up cooking her,' chef said of his dead wife

A Southern California chef accused of killing his wife, whose body has never been found, told detectives that he slowly cooked his her for four days in a 55-gallon drum, boiling her body in water and discarding her remains in his restaurant's grease pit, according to a taped confession played Tuesday in court.

Viens explained how she was badgering him and he accidently killed her.

 "I obviously can't bring her back to life," Viens told detectives. "And ... but what can I do? What can I do? What can I do? And that's when I came up with the idea of cleaning the grease traps and commingling in the excess protein in those units. If you ever really looked at that, you would see where we mix up real good."

"I cooked her four days," he said. "I let her cool. I strained it out."

Get the whole story here.

Whole, Peeled Italian Tomatoes From Rykoff Sexton

product of italy

Authentic plum tomatoes in a light puree deliver a fresh, clean flavor that is true to the Puglia or Campania region of Italy.

Product Inspiration
With their vibrant red color coupled with a smooth exterior and soft character, Italian-grown plum tomatoes are as natural as they are delicious.


Ideal Use
Ideal for recipes calling for high-quality,
canned tomatoes:
• Pasta or pizza sauce
• Chili
• Soups
• Stews


Features/Benefits
• Designated as a “Product of Italy” and
sourced from only Italian tomatoes grown,
processed and canned in the Puglia and
Campania regions
• Clean ingredient statement; no calcium
chloride and minimal citric acid; peels
are removed using a steam abrasion vs.
a caustic bath; 2-year shelf life
• Brix range is between 5.5% and 6.5%
• Packed in white lacquered cans to
protect quality



Ingredients
– Whole peeled
tomatoes (60%)
– Tomato puree
(40%)
– Salt

– Basil leaf
– Citric acid


Product #             Product Description                                      Pack Size
1972918           Whole, Peeled Italian Tomatoes                      6/#10


For more information about Rykoff Sexton™ products, contact Brian Isaeff @925.588.3279 your local US Foods representative.

What's Really In The Can?

 

In the United States there is a common phrase used for Italian style canned tomatoes. The phrase is "San Marzano style" which means an Italian whole peeled pear tomato with a sweet flavor and a soft texture. The characteristics of this style tomato are achieved in the way the tomatoes are processed.

Italian canned tomato processors are not allowed to use a firming agent called calcium chloride in their production. The result is a sweeter tomato with a soft texture that cooks down quickly and preserves a truer tomato flavor. Canned tomatoes in the San Marzano style are believed to be of the highest quality.

Here in the US processors commonly use calcium chloride in their whole peeled tomato production. This firming agent adds additional yield to each can packed, while stripping the tomato of its true sweet flavor and soft texture.

This is not the case at US Foodservice San Francisco. They proudly feature a whole peeled tomato product in the true San Marzano style. It is the fresh packed Roseli Whole Peeled Pear Tomato in Natural Juice San Marzano Style USPN# 8330169 6/#10. You will find this Roseli tomato to be sweet in flavor, soft in texture, and packed in slightly thicker juice than standard canned tomato. These characteristics are invaluable to producing the high quality spaghetti sauces and Italian dishes our customers demand. The qualities of our Roseli tomatoes far exceed tomato products offered by our competitors.

Just ask Dean and Debbie Young at Classic Catering who switched to this product and has enjoyed the quality since. Or Mike Hackett at Casa Sorrento Pizzeria who feels this fresh pack, non-chemical added tomato makes the difference in his sauce.

Petite Tender

In 2004, there were more than one billion steak servings in commercial restaurants alone, reported NPD Foodworld. Consumer demand for beef increased 22% between 1998 and year-end 2005, according to the Cattlemen's Beef Board.

The shoulder cut was considered less than premium to the end user and was a prime candidate for value adding. From it emerged the Flat Iron, Petite Tender and Ranch Steak BVA cuts, with tender, easy-to-prepare steaks and roasts.


Want to take steak and eggs to new heights? The Petite Tender can get you there. Grill it, slice it, later it with roasted potato rounds, and serve it with a poached egg in a nest of arugula and frisée, drizzled with Warm Pancetta Dressing. It’s the best thing to happen to the center of the breakfast plate since the short stack.

The IMPS/NAMP 114F, PSO1 Petite Tender, is prepared from Item No. 114 by separating the Teres Major muscle from the shoulder clod by cutting through the natural seam. This individual muscle is peeled and denuded and the surface membrane must be removed. Thickness varies from ½” to 1”.
Portion Sizes: 12 to 16 ounces