By Rita Jane Gabbett on 10/1/2010
The National Sausage and Hot Dog Council has released five new healthy recipes that include sausage in honor of National Sausage Month.
The recipes are: Healthy Make-over Mediterranean Sausage and Linguini; Mushroom Caps Stuffed with Salami/Pepperoni; Kielbasa with Apples and Red Cabbage; Stuffed Bell Peppers with Italian Sausage; and Sausage Picadillo Lettuce Wraps.
“Some people falsely assume that sausage isn’t necessarily a ‘healthy’ food,” said National Sausage and Hot Dog Council President Janet Riley in a statement. “But the nutrition labels on these recipes prove otherwise. And while they are low in calories, they are high in flavor.”
To download the recipes visit http://www.hot-dog.org
Also on the council’s website is a “Sausage Fame” section featuring movies, music and television shows that have showcased sausages, as well as more recipes.
Chef’s Table
By: Michael Formichella
Coastal observations
(The views and opinions expressed in this blog are strictly those of the author.)
They say we Americans move on average every five years, which equates to about 16 times in one’s lifetime. Most of our movements are driven by business, family needs or the desire for a change in climate. As I review our family’s movements throughout the years and how they followed my career path it would support the business theory. We fortunately have not quite lived up to that average as of yet. So how does this tie into food?
Originally from the East Coast, I grew up with a plethora of diverse cuisines to dine and sample –Italian, Greek, Asian, Indian and Mediterranean. Great pizza, great Chinese food, great bakeries, terrific seafood and produce abound from all the ethnic pockets from Maine to Florida.
We all know different regions of our country offer different styles, preparations and a variety of unique foods due to different growing seasons and climates. What has caught my attention was a definitive preference for different cuts of meat, specifically beef cuts from one coast to the other. I became more aware of this while courting a large big-box store with several marinated proteins I had developed with a manufacturer. One coast would not even consider or entertain a London Broil they only wanted to see Tri-Tip, and the the other coast was the converse.
So what are the drivers that support these consumer’s buying patterns? Why does the West Coast prefer beef Tri-tip and the East coast prefer London Broil? To drill down even a little deeper, why does it appear or is it implied that consumers on the West Coast are more eco-friendly, or more apt to support local organic offerings, than those on the East Coast or in the Midwest? Now I can already hear some fingers on the keyboard, pounding away a response to discredit these claims. Stop. I am not claiming this to be true, merely making an observation. I am, however, really curious to hear your thoughts on why you think this occurs. I bet some of the manufacturers planning a future role out of a national product would also be interested in hearing your feedback and insights.
October 01, 2010
meatingplace.com
