Migliore Newsletter
Issue No. 1 |
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Recipe Contest
Enter our monthly recipe contest and at the end of each month, a winner will be announced.
Your recipe will be featured in the newsletter and potentially added to an updated version of the "Migliore Collection of Recipes" CD Cookbook.
Winner will receive choice of (1) 11.8 fl.oz Balsamic, Olive Oil or Dipping Sauce, (1) 5.1 oz Seasoning tin and a set of White Porcelain Dipping Saucers - FREE!
Rules for entry:
1. Must contain an ingredient from the Migliore Gourmet product portfolio, i.e., Olive Oil, seasoning, balsamic....
2. Must receive recipe by last day of each Month.
3. Entry of your recipe provides permission to Migliore Gourmet Foods the right to share or publish this recipe via Newsletter,
email or Migliore Collection of Recipes CD.
If published or used, you will receive recognition as recipe author listed on the recipe shared.
Send to info@Miglioregourmet.com
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Events & Store Locations
Claro's Italian Market 2/13/10 - Saturday
10:00 am to 2:00 pm
19 1/2 East Huntington Dr., Arcadia
Brandon - Mgr. 626 446-0275
Our Products are available at the following Stores:
Claro's Italian Market - (6) locations;
1003 E. Valley Blvd., San Gabriel, CA 91776
19 1/2 East Huntington Drive, Arcadia, CA 91006
159 E. College Street, Covina, CA 91732
1655 N. Mountain Ave., Upland, CA 91786
101 W. Whittier Blvd., La Habra, CA 90631
1095 E. Main Street, Tustin, CA 92860
Super Suppers
1206 Magnolia Ave., Ste. 105, Corona, CA
(15 Fwy/Magnolia)
Chris Peek - Mgr 951 898-3675
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About Us
In Italian "migliore" means the best.
In 1907, my grandfather emigrated from Italy to America. He began a family at his home in Guasti, California, where he worked as a cooper for the local winery. At age 14, my father, Battista Pruneri, began working at a small Italian market in the same colony. Over 50 years, he worked there, he became renowned for his sausage making. His legacy of wonderful Italian food was shared with his family. And now I send the best from our family to yours. | |
Greetings!
2010 has quickly begun and I hope it finds you happy and healthy.
I have been diligently working on this project, my first monthly newsletter, that will include new recipes, upcoming events and general information.
Finally - available is The Migliore Gourmet Collection of Recipes CD cookbook. All of the recipes contain ingredients from the Migliore portfolio of Seasonings, Oils, Balsamic vinegar & Dipping Sauces. Many hours and research have gone into the production, it has truly been a labor of love.
Our web site is a constant "work in progress" and I hope you will visit now and then to see our updates and progress.
I hope you will enjoy the newsletter and would be very happy to receive any feedback regarding my newsletter, products and services.
Sincerely,
Debbie McKeown
Migliore Gourmet Foods
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Sausage Trivia
The word sausage originally comes from the Latin word salsus or sal, which means salt. Sausage making was originally a method used to preserve meats, because there was no refrigeration.
There are different types of sausage;
Dry and Semi-dry Sausage (salami's & summer sausage): made from a variety of meats, spices and curing materials (sodium nitrite and/or sodium nitrate), which helped to enhance, flavor and preserve the meat. These are most difficult to make, because the drying process must be carefully controlled.
Fresh sausage (Italian Pork sausage & Beef Bratwurst): made from fresh meats that must be refrigerated and cooked thoroughly before eating.
Fresh Smoked Sausage (fresh smoked pork sausage & fresh smoked kielbasa): made of one or more different kinds of chopped or ground meats, which have been seasoned and smoked.
Cooked Smoked Sausage (wieners, bologna, kielbasa): made the same as fresh sausage, then cook and then smoked. Must be refrigerated like fresh.
Cuts of Meat for Sausage
Pork: A Pork shoulder, Picnic cut or Boston butt. This meat has the good balance of fat-to-lean ratio, and yields a wonderful product.
Beef: Much like the pork recommendation above, we like to use a cut of beef that has the correct amount of fat content. Chuck, blade and shoulder cuts of beef work well.
Game Meats: Venison, Elk: Adding a 2 to 1 ratio of Pork fat will provide excellent results.
Adding of Spices and Flavorings
We use two different methods of adding spices to the sausage:
-Adding the spices to the cubed meat before grinding. This way when you grind the meat the spices are evenly distributed throughout the meat. If using this method we like to add the spices to the cubed meat the night before your grind. This allows more of the flavors to work their way into the meat.
-Adding the spices to the ground meat. You must be careful when using this method that you mix the spices thoroughly into the ground meat. Do not compact the meat together too tightly.
Casings
Three of the different kinds of casings are natural (hog or lamb), collagen and fibrous.
Natural casings enhance and complement the natural juices and quality of the meat and spices. Natural cases permit deep smoke penetration if you are smoking your sausage.
Collagen casing is made from the gelatinous substance found in the connective tissue, bones and cartilage of all mammals. The substance is harvested from the animals and reconstructed in the form of a casing. Most prepackaged sausage is the USA is stuffed into this casing.
Fibrous casing is used to make dry and semi-dry sausage. The fibrous casing is extremely strong and is used to stuff sausage that is very tightly packed, as it will not break. The inside of this casing is coated with protein that allows it to shrink with the meat as it dries out. Fibrous are not edible and must be removed before eating.
1 pound of meat will stuff 2 feet (4 links) of Hog casing (32-35mm) is used for most medium sized fresh sausage.
1 pound of meat will stuff 4 feet (8 -10 links) of lamb casing (20-22 mm) and is used for breakfast sausage. |
Just Released!!! Migliore Gourmet Collection of Recipes on CD
All of these recipes incorporate ingredients from the Migliore portfolio of seasoning, balsamics, dipping sauces & olive oils.
The Migliore Collection of Recipe CD requires the Cook'n Organizer base software.
For a limited time, you may receive the "Migliore Collection of Recipes for FREE (valued at $19.95) with the purchase of Cook'n Organizer base software.
The Cook'n Organizer makes it easy to adjust recipe sizes, analyze nutrional values, print family recipe books create menus & grocery lists & more. |
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Parmesan Chicken & Garlic Mashed Potatoes
Parmesan Chicken
2 cloves garlic, minced
1/3 cup Migliore Garlic Parmesan Dipping Sauce
1/2 cup Migliore Kettle Roasted Garlic Oil
1 cup bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Migliore Northern Italian Seasoning
1/8 teaspoon black pepper
2 pounds skinless boneless chicken breasts
Preheat oven to 425 degrees.
Cut chicken into pieces no larger than 2x2 inches. In a bowl, combine the minced garlic with the Garlic Parmesan Dipping Oil. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, Italian seasoning, and pepper. Dip chicken pieces into garlic dipping oil, then into crumb mixture to coat.
Coat the bottom of a 9x13 baking dish with Olive Oil. Then place coated chicken pieces on to the baking dish. Try to leave a little room between each piece. Drizzle a little Kettle Roasted Garlic Oil on top, bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on top. Makes 4 Servings
 Garlic Mashed Potatoes
4 larges potatoes, Red or Yukon
1/4 cup Migliore Kettle Roasted Garlic Oil
1/4 cup milk
Salt
Pepper
Peel & cut potatoes in quarters (If using red potatoes, I leave peel on) and boil until you can easily pierce with fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste. Makes 6 Servings
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