Lunch Meat of the Week -Bresaola

October 4, 2018 at 5:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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A tray of assorted lunch meats with pickles and tomatoes.

Starting today and every Thursday for a while I’ll be featuring a different Lunch Meat. There are just so many different kinds just not here in America but all over the world. So I’ll see what I can find every Thursday. First all about Lunch Meats.

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter, where they might be sliced to order. Unsliced, canned lunch meats are sold under brands such as Spam and Treet.

Bresaola

Bresaola della Valtellina (PGI/IGP), olives, a pickled onion and bread

Bresaola (pronounced [breˈzaːola]) is air-dried, salted beef (but also horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

The word comes from the diminutive of Lombard bresada (braised).

A strict trimming process is essential to give the unique flavor. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging.

In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured product, slinzega, which is similar to South African biltong. Traditionally, horse meat was used for slinzega, but now other meats, such as venison and pork, are used, as well.

As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and freshly shaved Parmesan cheese. Bresaola is sometimes confused with carpaccio, which is made from thinly sliced raw beef (the other ingredients are the same). Sliced bresaola should be stored well wrapped in a refrigerator.

Similar products
The bresaola produced in Valtellina is now a protected geographical indication (PGI) under EU Regulation 2081/92. Since this designation, dried beef made outside Valtellina may carry a generic name such as viande séchée or “beef prosciutto”. There are traditional products from several other areas that are similar:

* Bündnerfleisch (Bindenfleisch): from across the border in Grisons, Switzerland
* Brési: from the Doubs region of France
* Carne de sol: from northeastern Brazil
* Cecina: from León, now used elsewhere in Spain and Latin America (Cecina de León also has PGI status)
* Charque: from southern Brazil
* Chipped beef: from the United States
* Dendeng: from Indonesia
* Nagelhout: from the east of the Netherlands
* Pastırma: from Turkey, the Middle East, Caucasus and the Balkans
* Pemmican (Pemmikan): from North America
* Suho meso: from the Slavic countries
* Carpaccio de buey: from Italy is a fresh (non-preserved) variant popularized as an appetizer in 1950

 

Kitchen Hint of the Day!

May 15, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Save money at the Deli……………

Ask the folks at the deli counter if there’s a discount for bulk ends. These are bits that are too small to slice in the machine,but can be sliced or cubed at home. They’re often offered at half off.

Kitchen Hints of the Day!

July 7, 2015 at 4:59 AM | Posted in Kitchen Hints | Leave a comment
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Sandwich making tips…..
* Leftovers from last night’s dinner can make super sandwich fillings. Meatloaf is a natural for a hearty sandwich; or try pieces of grilled chicken or roast pork in your next wrap.

 

* There’s all kinds of condiments out there. Instead of mustard and mayo, get creative with the other jars in your fridge. Spreads like pesto, muhammara, tapenade, or even fig jam make tasty additions to sandwiches.

 

* Slice vegetables, meats and cheeses evenly so they stack up well as you build your sandwich.

 

* Give the sandwich extra crunch by adding crisp Iceberg, butter lettuce leaves or shredded carrot.

 

* Ensure that salad greens are washed, dried and then chilled in a plastic bag in the fridge prior to adding to your sandwich fillings. This will make the salad greens ultra-crisp and retain their crunch.

Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

November 17, 2014 at 6:04 PM | Posted in Amy's Organic, Boar's Head | 2 Comments
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Today’s Menu: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

Snow NOV 17 14 003

 

They hit our forecast on the nose! It started snowing a light snow about 11:00 last night and picked up in the early morning hours. It wasn’t one of those “Cabin Fever Snows” but we ended up with about 4″ or more. It was a wet snow and clung to every limb out there. Some really cold weather to follow the snow. So for dinner tonight I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.

 

 

Cold Cut Baked Mini Sub 002
I had this a while back and really enjoyed it, so I prepared it again. I used a Trio of Cold Cuts for my Baked Mini Sub; Kahn’s Deluxe Bologna, Kroger Private Selection Off – the Bone Smokehouse Ham, and Private Selection Roasted Turkey. You can use whatever your favorite cold cuts are to make this. For toppings Boar’s Head Sliced Muenster Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was melted. I love using Muenster Cheese for when I melt Cheese on Sandwiches, it melts perfect for that. The Sub tasted great, all the Cold Cuts worked great together, then the with the Muenster Cheese and Mayo give it a perfect taste! I really enjoy these Subs!

 

 

Cold Cut Baked Mini Sub 008

Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

 

Amy’s Organic Light in Sodium – Cream of Tomato Soup

 

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

 

 

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

 

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup

Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

 

http://www.amys.com/

Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

September 6, 2014 at 4:56 PM | Posted in Amy's Organic | Leave a comment
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Today’s Menu: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

 

Baked Salami Pepperoni Ham 007

 
It’s been a long day! Dealing with my Sinuses all day, as has everyone in the area I hear. Mom had some errands and the went to see Dad at the rehab center and I stayed home and caught up on all the house work and laundry. It’s a real pain trying to put sheets on the bed with one leg, Ugh! But I managed to get everything done. For dinner tonight I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.

 

 

 
I used a Trio of Cold Cuts for my Baked Mini Sub; Kroger Private Selection Old World Hard Salami, Kroger Private Selection Off – the Bone Smokehouse Ham, and Kroger Private Selection Old World Pepperoni. For toppings Sargento’s Ultra Thin Provolone Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was nice and melted. Now tis is a Baked Sub! The trio of Cold Cuts, Provolone Cheese, and the Mayo all work perfectly!

Amy's Tomato Soup

 

 

Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert/snack later some slices of fresh Mozzarella Cheese and Ritz Whole Grain Crackers.

 

 

 

 

 

 

Amys
Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

 

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

 

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

 

http://www.amys.com/

Cold Cut Trio Baked Mini Sub w/ Baked Fries

August 6, 2014 at 5:18 PM | Posted in baking, Ham, Ore - Ida, turkey | Leave a comment
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Today’s Menu: Cold Cut Trio Baked Mini Sub w/ Baked Fries

 

Waffles2

 

Made another thing I haven’t had for Breakfast in quite a while, Waffles. I used the leftover batter from the Pancakes from yesterday, got my Waffle Griddle out and made Waffles. Then along with the Waffle I had some Jimmy Dean Applewood Smoked Chicken Sausage. If you’ve never given these a try you need to, delicious! For dinner tonight, a Cold Cut Baked Mini Sub w/ Baked Fries

 

 

 

Baked Cold Cut Trio Mini Sub 008

I used Kroger Private Selection Smoked Off the Bone Sliced Ham, Boar’s Head Honey Smoked Turkey Breast, and Kahn’s Deluxe Bologna for my Baked Mini Sub. I had picked the Turkey up while at Jungle Jim’s Market yesterday. Then I used a Meijer Wheat Mini Sub Bun. Layered the Meats on the Bun and topped it with some Kraft Reduced Fat Mayo w/ Olive Oil and Sweet Hot Stone Ground Mustard and a thin slice of Sargento Ultra Thin Swiss Cheese. I brushed some Extra Virgin Olive Oil on the top bun, which makes it brown up better. I baked it in a shallow baking pan at 400 degrees until the Cheese started to melt and the Meats were heated. I love using these Meijer Wheat Mini Sub Buns, their just the right size and they toast up fantastic! I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Boar's Head HONEY SMOKED TURKEY BREAST
Boar’s Head HONEY SMOKED TURKEY BREAST
An all white turkey breast, lightly smoked and dipped in golden honey for a smoky, sweet flavor that is sure to be a favorite. Wonderful on Sourdough bread with lettuce, tomato, and our Vermont Cheddar Cheese for a lunchtime treat.

 
Nutrition Facts
Serving Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 70 Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 480mg 20%
Potassium 190mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 13g 25%

 

http://boarshead.com/products/turkey/958-honey-smoked-turkey-breast-skinless

One of America’s Favorites – the Dagwood Sandwich

March 24, 2014 at 8:32 AM | Posted in One of America's Favorites | Leave a comment
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Dagwood Bumstead holding a Dagwood sandwich in a handscrew clamp

Dagwood Bumstead holding a Dagwood sandwich in a handscrew clamp

A Dagwood (sandwich) is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. It was named after Dagwood Bumstead, a central character in the comic strip Blondie, who is frequently illustrated making enormous sandwiches. According to Blondie scripter Dean Young, his father, Chic Young, began drawing the huge sandwiches in the comic strip during 1936.

 

 

 
Though the exact contents of Chic Young’s illustrated Dagwood sandwich remain obscure, it obviously contains large quantities and varieties of cold cuts, sliced cheese and vegetables separated by additional slices of bread. An olive pierced by a toothpick or wooden skewer usually crowns the edible structure. “Dagwood sandwich” has been included in Webster’s New World Dictionary, and “Dagwood” (referring to the sandwich) has been included in the American Heritage Dictionary.

 

 

 

A Dagwood sandwich

A Dagwood sandwich

In 1950 businessmen Bob Weiler and Art Lang opened a Dagwood-themed restaurant in Toledo, Ohio with hopes of establishing a national chain. They had not licensed the Dagwood name and were ordered to stop using it by King Features. A Dagwood Diner (spelled “Dag-Wood”) operated in Ann Arbor, Michigan until 1971.
Assorted lunch meats featuring Dagwood have been sold at grocery stores. In May 1999, a counter-service restaurant named Blondie’s opened at Universal Orlando’s Islands of Adventure, serving a traditional Dagwood-style sandwich. Blondie’s bills itself as “Home of the Dagwood Sandwich.” The exterior displays a 20-foot plastic Dagwood sandwich over the entrance.
A Blondie-themed restaurant chain, Dagwood’s Sandwich Shoppes, founded in 2006, has, as of January 2012, franchise locations open in Kentucky, Indiana, Missouri, and Georgia. The chain struggled financially and never reached the growth anticipated by its founders. The Dagwood is sold as a 1.5-pound sandwich. The Dagwood sandwich served in the Dagwood Sandwich Shoppes stacks these ingredients: three slices of deli bread, Genoa salami, ham, pepperoni, turkey, cheddar cheese, provolone, lettuce, tomato, roasted red bell peppers, banana peppers, red onion, deli mustard, and low calorie mayonnaise.

 

 

 

Kitchen Hint of the Day!

January 16, 2014 at 9:00 AM | Posted in Kitchen Hints | 3 Comments
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If you like cold cuts ask the folks at the deli counter if there’s a discount for “bulk ends.” These end bits are too small to slice in the machine, but can be sliced or cubed at home. They’re often offered at half off!

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