Wendy says.....

What's all the rage over on the west coast? It seems like a lot of great things come out of the Napa Valley, and one of them is the line of purees, zests and concentrates produced by the dedicated workforce at Perfect Puree. I consider it to be an exotic treasure that Mother Nature tossed at us out of the goodness of her heart. After being in the business for close to twenty years, their reputation has come to be known by thousands as being flavorful, shelf-life friendly, consistent, cost effective and most importantly, great tasting! The concoctions that Perfect Puree can inspire within you can be used by a wide range of people; pastry and savory chefs, bartenders, caterers and even Susie homemakers. There may be a sense of overwhelming urge when you bring that cute reusable, bartender friendly jug to your kitchen or home. What do you do with it? As a pastry chef, I must release my hidden secret - I consider these purees my "sidekicks". It makes for intense sorbet and ice cream, sauce, jam and jelly, mousse, cake, cream pie - you name it. Savory chefs use the roasted red pepper puree in gazpacho, along with many other flavors simmering down to create distinct sauces. The line is extremely versatile. They have over thirty flavors, each offers something profound and different, and all of them contain less than five ingredients. There are an abundance of great things to be said about this dazzling gem, but to put it simply, it's called Perfect Puree for a reason!

Royal Red Currant Poached Pears (recipe courtesy of Perfect Puree)

8 oz PP Royal Red Currant thawed
2 oz Framboise or Raspberry Liqueur
1 tsp Sugar
4 Firm. Ripe Pears
2 Tbsp. Finely Chopped Raw Pistachios

Mix Puree, Liqueur, and sugar and set aside. Peel and core pears leaving the stem intact. Cut a thin slice from the bottom so they can stand upright. Arrange in a large pan and pour mixture over pears. Bring to a boil and reduce heat. Cover and simmer for 10-15 minutes until pears are tender. Remove and chill. Boil liquid until thick and then cool. Plate each pear, spoon sauce over top and sprinkle with pistachio nuts.

For more information and recipes www.perfectpuree.com

Opakapaka

In an effort to spice up the December's special menu, our seafood director, John Copeland, has sourced out some fish not normally seen here in the Northeast. Opakapaka is also know as Hawaiian Pink Snapper. It has a white to pink flesh with a delicate flavor that can be used in a variety of preparations. It can be grilled and served with a pineapple salsa, steamed with julienne of fresh vegetable and Blood Orange scented Sea Salt(Academia Barilla), or baked with a Macadamia nut crust. The Opakapaka is available at D&B in 12-14oz fillets. Packed in 10# boxes.

Kabob Special

Are you looking for a great, money making, center of the plate special for the month of December. Look no further than Dole & Bailey Beef for Kabob. It is trimmed and perfectly cut from Sirloin Top Butt. It is then frozen in one pound bags and packed ten pounds to a case. Great prepared with any style of marinade and also fabulous as steak tips for a salad or lunch special. Contact your D&B Sales Rep to talk about the special pricing we are currently offering!

Brine Your Turkey!

If you search the Internet there are hundreds of "scientific" opinions on why brining makes turkey better. The only consensus is that it does add flavor and juiciness. If you have the time and energy to make your own, get creative. Cut back on the sugar and use apple cider to infuse a real fall flavor. Mull some spices into the salt before adding the liquid. If you don't have the time or are a little timid, pick up a jar of Victoria Gourmet Brining Blends. Just add water and they are good to go! Have a Happy, Healthy and Gourmet Thanksgiving from all your friends at D&B.

Perfect Steaks!!!

As the holiday parties approach it is a great time to allow our Artisan Butchers help you by cutting your steaks for you. Every steak is cut to your specifications, whether it is USDA grading, size or shape. They are the packed in state of the art equipment using only the best materials to ensure that they arrive in perfect condition. We currently have aggressive pricing on Fillets and Choice NY Strips. Ryan and Joe are looking forward to receiving your order, so call your salesman now or contact us at 800.777.2648 to inquire about opening an account.