Wassi's Meat Market is a family owned,upscale meat market in SE Florida.
Wassi's Meat Market/Sausage Making
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Friday, April 29, 2011
Tuesday, April 26, 2011
Wassi's Meat Market,LLC Receives 2010 Best of Business Award
Press Release
FOR IMMEDIATE RELEASE
SAN FRANCISCO, March 21, 2011, Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category by the Small Business Commerce Association (SBCA)
The Small Business Commerce Association (SBCA) is pleased to announce that Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category.
The SBCA 2010 Award Program recognizes the top 5% of small businesses throughout the country. Using statistical research and consumer feedback, the SBCA identifies companies that we believe have demonstrated what makes small businesses a vital part of the American economy. The selection committee chooses the award winners from nominees based off statistical research and also information taken from monthly surveys administered by the SBCA, a review of consumer rankings, and other consumer reports. Award winners are a valuable asset to their community and exemplify what makes small businesses great.
SOURCE: Small Business Commerce Association
CONTACT:
Small Business Commerce Association
Email: Press@SBCAAwards.org
URL: http://www.SBCAAwards.org
###
Wassi's Meat Market,LLC Receives 2010 Best of Business Award
Small Business Commerce Association’s Award Honors the AchievementSAN FRANCISCO, March 21, 2011, Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category by the Small Business Commerce Association (SBCA)
The Small Business Commerce Association (SBCA) is pleased to announce that Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category.
The SBCA 2010 Award Program recognizes the top 5% of small businesses throughout the country. Using statistical research and consumer feedback, the SBCA identifies companies that we believe have demonstrated what makes small businesses a vital part of the American economy. The selection committee chooses the award winners from nominees based off statistical research and also information taken from monthly surveys administered by the SBCA, a review of consumer rankings, and other consumer reports. Award winners are a valuable asset to their community and exemplify what makes small businesses great.
About Small Business Commerce Association (SBCA)
Small Business Commerce Association (SBCA) is a San Francisco based organization. The SBCA is a private sector entity that aims to provide tactical guidance with many day to day issues that small business owners face. In addition to our main goal of providing a central repository of small business operational advice; we use consumer feedback to identify companies that exemplify what makes small business a vital part of the American economy.SOURCE: Small Business Commerce Association
CONTACT:
Small Business Commerce Association
Email: Press@SBCAAwards.org
URL: http://www.SBCAAwards.org
###
Thursday, April 21, 2011
Wednesday, April 20, 2011
Beef Wellington
Looking for an impressive dish for the holidays? It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.
Ingredients
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
Directions
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
Should You Wash Your Chicken Before you Cook It?
Don't Wash Your Chicken Before You Cook It
Americans eat a lot of chicken each year—82.2 pounds per person in 2010 alone! Here are 9 things you should know about your favorite bird, including safety tips as well.
For the best possible bird, --
1.DON'T Wash the Chicken
This may come as a shock to those of you who rinse your poultry just before cooking. So why not, you may ask. Cross contamination! Rinsing your chicken is an ideal way to send nasty pathogens all over your sink and the areas near by. Rinsing never did get rid of germs anyway. Instead, try to get the bird onto the baking pan with as little handling as possible. Then wipe down your counter with hot soapy water or a mixture of hot water and 1 tablespoon liquid bleach.
2.DON'T Use an Old Plastic Cutting Board
There’s an ongoing controversy about the safety of wood versus plastic boards for cutting raw chicken. As it turns out, old plastic cutting boards must be run through a dishwasher to be sanitized. Wood boards, on the other hand, are equally clean after a hand washing.
3. DON'T Forget to Wash Your Hands
We can't say this enough: Wash your hands well and scrub under your nails. Have you noticed that chefs and serious cooks don’t have long nails? And they tend not to wear jewelry, either. Both provide great hiding places for bacteria. That mysterious stomach bug you had could very well have been a case of food poisoning from your own kitchen!
4.DON'T Ignore the Magic Number
A lot of people aren’t aware that the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dryed out chicken.)
5. DON'T Pull It Out When it Looks Done
The best way to know when your chicken has reached the proper temp is an instant-read thermometer. “You really can’t tell by looking,” says Diane Van, Manager of the USDA Meat and Poultry Hotline, who suggests you may want to test your chicken in more than one spot. This is particularly important with a whole roast bird: Test both thighs and the thickest part of the breasts.
6.DON'T Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home refridgerators are warmer than the meat cases in stores (which can go as low as 26°F) And most people tend to open their fridge often. Keep it any longer and, even if the sell-by date is way in the future, you’ll probably end up tossing it once you open the package and smell that "this chicken's been here too long" aroma.
7. DON'T Throw Out the Scraps
Once you make this part of your routine, you’ll wonder why you didn’t start a long time ago. When you’ve got a decent pile of scraps, parts, skin, and bones, dump them in a pot and make a homemade chicken stock. So much better, and cheaper than commercial.
8.DON'T Trim All the Fats
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol. Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol. Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.
9. DON'T Roast or Broil It High-heat roasting doesn’t always result in perfect skin, and broiling can dry out the meat. Here’s a chef tip: Pan-roast your chicken.
Friday, April 8, 2011
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Thursday, April 7, 2011
Sunday, April 3, 2011
EASTER: Ham or Lamb?
Easter: Ham or Lamb ?
Easter is one of the most celebrated religious holidays in the Christian world, next to Christmas. Traditions of the choice of ham or lamb include symbolism, cultural preference, pagan traditions, personal taste, and convenience. You don’t have to be religious to enjoy our high quality meats, but we hear that some folks swear by them:). In this blog we have a brief history quote of Easter foods by Mircea Eliade, hear from two passionate chefs about their choices of ham vs lamb.
According to the Encyclopedia of Religion, Mircea Eliade editor in chief [MacMillan:New York] 1987, volume 5 (p. 558): "Among Easter foods the most significant is the Easter lamb, which is in many places the main dish of the Easter Sunday meal. Corresponding to the Passover lamb and to Christ, the Lamb of God, this dish has become a central symbol of Easter. Also popular among European and Americans on Easter is ham, because the pig was considered a symbol of luck in pre-Christian Europe."
Ham or Lamb for Easter? - a funny blog that we found and had to share with you !
from: www.only-cookware.com/blog/2010/06/06/ham-or-lamb-for-easter
“Ham vs. lamb” may not rise to the level of theological debate, but when it comes to Easter dinner, the issue can divide celebrants into zealous partisan camps. Whose meat reigns supreme? We put the question to two passionate chefs.
“You know ham kicks lamb’s butt,” said Leisa Dent, co-owner and chef of L.L. Dent, the Southern-style restaurant in Carle Place, N,Y. “And I don’t care how much mint jelly you put on that thing.” Dent regularly cooks fresh ham (i.e., pork) and smoked ham.
“Both are better than lamb,” she declared.
For Easter lunch, Dent traditionally prepares a smoked ham that she glazes with, among other ingredients, Jack Daniel’s Tennessee Whiskey.
A whole ham (that is, the entire hind leg of the pig) easily feeds 20 to 30 people. For a smaller gathering, Dent cooks the “shank” half, which serves 10 to 12.
Because a smoked ham has already been cooked, “cooking” it at home involves little more than putting it in the oven, brushing on the glaze and getting it hot. Dent makes it fancy by scoring the top and inserting cloves into the resulting diamond pattern.
Ninety minutes later, the ham comes out of the oven fragrant, succulent of flesh and crisp of skin.
And ham is the Easter gift that keeps on giving. “The leftovers are good, hot or cold,” she said. “Ham and eggs for breakfast the next morning, ham sandwiches for lunch. And then I use the bone for pea soup.”
“For Greeks there is no question,” said Peter Spyropoulos, executive chef of Limani, the Greek seafood restaurant in Roslyn. “Lamb is all we eat. Lamb. Lamb. Lamb.”
In fact the traditional Easter meal, consumed at midnight after Easter Mass, starts with magiritsa, a soup made from lamb innards. Next up: kokoretsi, skewered lamb innards wrapped with fat and grilled. Finally, spit-roasted baby lamb.
For American homes, roast leg of lamb is easier to handle, and Spyropoulos recommends a boneless leg, which is a cinch to carve. He seasons his lamb with the Greek trinity of garlic, oregano and lemon — 2 cups of lemon juice to cut the richness of the lamb — but he also adds rosemary and thyme (if his mother isn’t around).
As for leftovers, Spyropoulos insists that “anything you can do with ham you can do with lamb.” He loves a sandwich made with thinly sliced lamb and Gulden’s mustard on white bread.
Finally, Lamb has a profound connection to the Easter story that ham just can’t touch. “At Mass,” Spyropoulos said, “the Greek Orthodox priest is always talking about lamb as a symbol of Jesus’ sacrifice.” No one ever talks about “the ham of God.”
“You know ham kicks lamb’s butt,” said Leisa Dent, co-owner and chef of L.L. Dent, the Southern-style restaurant in Carle Place, N,Y. “And I don’t care how much mint jelly you put on that thing.” Dent regularly cooks fresh ham (i.e., pork) and smoked ham.
“Both are better than lamb,” she declared.
For Easter lunch, Dent traditionally prepares a smoked ham that she glazes with, among other ingredients, Jack Daniel’s Tennessee Whiskey.
A whole ham (that is, the entire hind leg of the pig) easily feeds 20 to 30 people. For a smaller gathering, Dent cooks the “shank” half, which serves 10 to 12.
Because a smoked ham has already been cooked, “cooking” it at home involves little more than putting it in the oven, brushing on the glaze and getting it hot. Dent makes it fancy by scoring the top and inserting cloves into the resulting diamond pattern.
Ninety minutes later, the ham comes out of the oven fragrant, succulent of flesh and crisp of skin.
And ham is the Easter gift that keeps on giving. “The leftovers are good, hot or cold,” she said. “Ham and eggs for breakfast the next morning, ham sandwiches for lunch. And then I use the bone for pea soup.”
“For Greeks there is no question,” said Peter Spyropoulos, executive chef of Limani, the Greek seafood restaurant in Roslyn. “Lamb is all we eat. Lamb. Lamb. Lamb.”
In fact the traditional Easter meal, consumed at midnight after Easter Mass, starts with magiritsa, a soup made from lamb innards. Next up: kokoretsi, skewered lamb innards wrapped with fat and grilled. Finally, spit-roasted baby lamb.
For American homes, roast leg of lamb is easier to handle, and Spyropoulos recommends a boneless leg, which is a cinch to carve. He seasons his lamb with the Greek trinity of garlic, oregano and lemon — 2 cups of lemon juice to cut the richness of the lamb — but he also adds rosemary and thyme (if his mother isn’t around).
As for leftovers, Spyropoulos insists that “anything you can do with ham you can do with lamb.” He loves a sandwich made with thinly sliced lamb and Gulden’s mustard on white bread.
Finally, Lamb has a profound connection to the Easter story that ham just can’t touch. “At Mass,” Spyropoulos said, “the Greek Orthodox priest is always talking about lamb as a symbol of Jesus’ sacrifice.” No one ever talks about “the ham of God.”
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