Tuesday, May 31, 2011

The Nutrition Keys Initiative - Front of pack labeling gaining steam

By Denise Shoukas

of specialtyfood.com

Influential Front-of-Pack Labels

The days of turning a product over to read its nutritional attributes may be over. At the request of First Lady Michelle Obama, U.S. food and beverage manufacturers and retailers have developed the Nutrition Keys initiative, a voluntary front-of-pack nutrition labeling system. Summarizing important nutrition information—such as calories, saturated fat, sodium and sugars—in a clear and easy-to-read format, the new icon and label changes adhere to current U.S. Food and Drug Administration guidelines and regulations, ensuring that consumers receive consistent and reliable information.
The nutrition keys are already appearing on labels across the country, and consumers are responding well. According to a recent study from HealthFocus International, nearly half of U.S. shoppers say food manufacturers should be required to disclose information, such as calories, saturated fat, trans fat and sodium, clearly on the front of packaging labels. When shown packages with and without FOP labels, purchase intent for products like frozen pizza and pasta fell when they had the label, while the purchase intent for some cookie brands actually rose.

actual article: http://www.specialtyfood.com/news-trends/featured-articles/food-trends/food-trends-may-2011/

For more information about this initiative, check out this link:

Monday, May 30, 2011

God Bless America!

To all that have served and still serve this great country......
Thank you.

Sunday, May 29, 2011

Recipe: Grilled Bananas with Chocolate Sauce

Grilled Bananas with Chocolate sauce

  • 4 bananas peeled and cut lengthwise
  • 1/2 cup of brown sugar
  • 1 Tbls of cinnamon
  • 1 cup of semi sweet chocolate chips
  • 1/4 cup of corn syrup
  • 1 tsp of vanilla
  • 1/2 cup of heavy whipping cream
  • Vanilla ice cream

  • Prepare grill

  • Mix together the bananas and brown sugar.

  • Roll the bananas in the brown sugar mixture.

  • Prepare the chocolate sauce by heating the cream and corn syrup until it comes to a boil.

  • Add the vanilla and chocolate chips and stir until the chips are melted

  • Place the bananas directly on the grill for 2 minutes on each side until tender.

  • Scoop the ice cream into a bowl and top with the bananas and chocolate sauce.

  • If this isn’t enough add some whipped cream on top

  • Recipe: Grilled Pork Chops

    Grilled Pork Chops

  • 6 1 inch thick center cut pork chops

  • 3 cloves of garlic, crushed and finely chopped

  • 1 small yellow onion, chopped

  • 1/4 cup of olive oil

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dries basil

  • 1/2 tsp of dried thyme

  • 1/4 tsp of salt

  • 1/4 tsp of fresh ground black pepper

  • Place the pork chops in a large plastic bag and put in the remaining ingredients.

  • Seal the bag tight and toss to coat the chops

  • Refrigerate overnight or for at least eight hours turning a few times during that time.

  • Prepare grill.

  • Place the chops directly on the heat for 5 minutes on each side.

  • Move the chops to the side of the grill off the flame and continue cooking for10 more minutes.

  • Recipe: Grilled Sea Bass

    Grilled Sea Bass

  • 4 8oz pieces of sea bass or other white fish

  • 8 black olives, pitted and sliced

  • 3 plum tomatoes, seeded and sliced

  • 1 small red onion, diced

  • 1/4 cup of fresh basil, chopped

  • 1/4 cup of fresh parsley, chopped

  • 2 cloves of garlic, minced 

  • 2 Tbls of capers

  • 3 Tbls of extra virgin olive oil

  • 2 Tbls of Balsamic vinegar

  • 1/2 tsp of salt

  • 1/2 tsp of freshly ground black pepper


  • Prepare grill

  • Prepare salsa by combining olives, tomatoes, onions, basil, parsley garlic and capers.

  • Drizzle with olive oil and vinegar.

  • Cover and chill.

  • Brush the sea bass with olive oil and season with salt and pepper.

  • Place the fish directly of the heat for about 5 minutes on each side until firm.

  • Plate and serve topped with salsa mixture.

  • Saturday, May 28, 2011

    Recipe: Grilled Sausage & Ricotta Pizza

    Grilled Sausage and Ricotta Pizza

  • Basic Pizza Dough

  • 2 pieces of hot or mild sausage

  • 1 red pepper, cut in half

  • 1 small red onion, sliced into thick rings

  • 1/4 cup of extra virgin olive oil

  • 1 small tomato , cut into thin slices

  • 1 pound of ricotta

  • 1/4 cup of fresh parsley, chopped

  • 2 cloves of garlic, chopped

  • 4 or 5 basil leaves, chopped

  • 6 slices of sliced provolone cheese

  • 1/4 cup of freshly grated parmesan cheese

  • 1/2 tsp of salt

  • 1/2 tsp of freshly ground black pepper


  • In a medium sized bowl combined the ricotta, parsley, garlic, basil, salt and pepper.

  • On medium heat, grill the sausage for 10 minutes on each side until sausage is brown.

  • Brush the red pepper and red onion with oil and grill for 8 to 10 minutes.

  • Remove the sausage, peppers and onions from the grill and slice the sausage, peppers and onions and set aside.

  • Divide the prepared dough into 2 round pieces.

  • Roll the dough on a floured surface into two pizzas around 1/4 inch thick.

  • Brush the dough with the remaining olive oil.

  • Place the dough directly over the heat.

  • Lightly grease a baking sheet

  • Grill until brown for about 2 minutes turn the dough over and cook the other side for another 2 minutes.

  • Remove from grill and place pizza on the baking sheet and top with provolone cheese, ricotta, sausage, pepper, onions and tomatoes.

  • Place pan on the grill and cover and cook for 10 minutes until cheese is melted and ricotta is heated through.

  • Be careful not to burn the bottom.

  • Sprinkle with parmesan cheese.

  • Source: http://www.great-chicago-italian-recipes.com/italian_grilling.html

    Recipe: Beef & Sausage BBQ Sandwich

    An Italian Style Beef and Sausage Barbecue. Comfort food!

    Prep Time: 20 minutes

    Cook Time: 40 minutes

    Total Time: 60 minutes


    • 5 lbs (2.4 k) Sweet Italian sausage (remove casing)
    • 3 lbs (1.4 k) round steak, chopped
    • 2 1/2 lbs (1.2 k) Hot Italian sausage (remove casing)
    • 6 large green peppers
    • 8 fresh plum tomatoes, quartered
    • 2 extra large Bermuda onions (sliced)
    • Garlic powder
    • Salt/pepper
    • 1/4 teaspoon oregano


    Combine the ingredients in a very large skillet -- 17 inches (42 cm) or even larger. Lay the meat in the pan and season it generously with garlic powder, salt, pepper and oregano. Cook over hot coals. Stir and mix often to prevent sticking. Let the juices cook out and evaporate. Depending upon the fire, this will take approximately 1 hour. Spoon the barbecue mixture onto rolls and enjoy. All the vegetables will dissolve and you will have a mixture of cooked chopped meats.

    This will serve 25 for lunch, snack or first course

    Source: http://italianfood.about.com/od/beefbracioleetc/r/blr1256.htm

    Saturday, May 14, 2011

    Italian Sign Language - Pt. 3

     (Warning: Some gestures may be offensive to some)

    We hope you enjoyed these illustrations.  If you did, as we did, please check out the creator's blog http://nfrituzza.blogspot.com/. Doris Italian Markets is now a fan of Alredo Cassano

    Friday, May 13, 2011

    Italian Sign Language - Pt. 2

    (Warning: Some gestures may be offensive to some)

    Come back tomorrow for your final lesson...
    You can buy prints of this image by clicking HERE.

    Sunday, May 1, 2011

    FYI - Pluots

    Pluots are complex hybrid fruit that are part plum and part apricot in heritage. These fruits were originally invented in the late 20th century by Floyd Zaiger and are now grown in parts of Washington and California. Pluots have a majority of plum parentage and therefore, have smooth skin like plums. Some varieties of pluots are sometimes called interspecific plums, or dinosaur eggs. The pluot is often confused with the aprium which is another plum and apricot hybrid with mostly apricot heritage. Like apricots, apriums have slightly fuzzy skin. Pluots and apriums are known for their sweetness and flavor; the sugar content of these fruits is much higher than that of a plum or apricot alone.

    source: globalorganics.ws