“Iowa Meats and Siesel’s - Serving San Diego since 1968!” Copyright Specialty Food Consultants 2015

Iowa Meat Farms 6041 Mission Gorge Road San Diego, California 92120 (619)281-5766

An Iowa Meat Farms/Siesels Publication Volume 23 Number VI December 2015

After a scorcher of a summer, the weather has finally turned. The Mercury is dropping, there is snow in the Sierra’s and daylight savings time has ended. That could only mean one thing. Our favorite holidays, Christmas and Hanukah, are fast approaching. Pumpkin patches are being replaced by Christmas tree lots. The lights and decorations are slowly starting to be hung up around town. Christmas songs can be heard in stores and holiday party invitations are rolling in. It’s time to break out the sweaters and Chukka boots and to start writing Christmas cards. We like this time of year for many reasons, most of all we love the good food we get to cook and eat!! As you begin to make your holiday preparations we are busy making ours too. We are trimming and tying the Standing Rib Roasts. We are Double Smoking Hams and making our signature Glenn’s Apricot-Pineapple Glaze. We are stuffing and trussing Turduckens and stocking our coolers with Diestel Free Range Turkeys. We are taking your orders, making a list and checking it twice. Since 1968 we have helped make your holiday meals the best they can be and we thank you for your loyal patronage! All of us at Iowa Meat Farm’s and Siesel’s Old Fashioned Meats and Deli want to wish Happy Holiday’s and a Gourmet

New Year!

Thank you and CHEERS from the Cohn

Family to you and yours!

An Iowa Meat Farms /Siesel’s Publication Volume 23 Number VI December 2015

Siesel’s 4131 Ashton Street San Diego , CA 92110 (619)275-1234

Part of being San Diego’s premier full service butcher shops is the personal

service. We go the extra mile to insure each customer feels special and receives the perfect hand cut, selected and wrapped products. We also do the things that grocery and club stores don’t, like the Crown Roast of Pork. This specialty roast is made from the rib portion of the pork loin. It contains 12 to 16 bones and averages around 10-12 pounds. Our butchers carefully ”French” or remove the meat and connec-tive tissue from the end of each of the chops. Then theyexpertly truss the roast into a circle making the bones stand straight up like a king’s royal crown. It’s tender, juicy, and easy to cook and makes the most spectacular presentation of any roast. The hollow center of the crown can be filled with vegetables, roasted potatoes or your favorite stuffing. Before serving, place a frilly paper chop holder (which we’ll provide) on the end of each bone and prepare to dine like a king. Place your order now for Christmas or New Year’s dinner. That is the Iowa Meat Farms and Siesel’s Old Fashioned Meats and Deli royal treatment! ENJOY!

The Royal Treatment!

Created by our own Chef Brill, this Horseradish Cream Sauce is the perfect accompaniment to any cut of beef that you will be roasting, grilling or smoking. With a lot of Fred’s Horseradish and some whipped heavy cream folded in, this mousse like version will melt in your mouth like snowflakes on your tongue!

Horseradish Cream: Sour Cream 1/3 cup Fred’s Horseradish ¼ cup (or more to taste) Worcestershire sauce ½ tsp Cider Vinegar 1 tsp Heavy Cream ½ cup Salt To taste Pepper To taste

1. Combine the sour cream, horseradish, Worcestershire, & vinegar and mix well.

2. Whip the cream to medium peaks and fold into the sour cream mixture.

3. Season with salt & pepper and chill until ready to use. Makes about 1 ½ cups.

Yes we do. Welcome to Iowa “Seafoods” and Siesel’s Old Fashioned “Seafoods” and Deli!

Wait……what just happened? GOTCHA!! Now that we have your atten-tion let us direct it towards our seafood cases

at each store. It’s right there on your left when you walk through the front door and we are stocking it daily with the freshest seafood the market has to offer. You’ll find restaurant quality fish and shellfish right next to our dry aged steaks and free range chicken. Want to add some “surf” to your “turf”? We have it. Some shrimp for your shrimp cocktail? Got ya covered there too. We’ve got lobster tails, shrimp, scallops and several types of fish chillin’ on ice every day. Looking for something special? Give us a call and

48 hours notice and we’ll do our best to meet your

needs. We can get mussels and clams for steaming.

We’ll bring in fresh, East or West coast oysters for

shooters or oyster dressing, as well. Let’s not forget

King crab legs for dipping in butter or precooked cock-

tail shrimp of various sizes. You ask, we’ll order and

you’ll ENJOY!

We are happy to announce that on Saturday December 5th we will be carrying a true San Diego original, Chef Deborah Scott’s Crusted Brie Cheese. As Executive Chef and par tner of Cohn Restaurant Group, Chef Scott is cur rently serving this delicious appetizer at the Indigo Grill, Island Prime/C Level, and Vintana Wine + Dine. The flavors of soft melted Brie, crunchy pepitas and sesame, sweet roasted garlic and spicy jalapeno jelly will soon be available at your house too. Join our e-mail list at www.bestmeatssandiego.com to find out about others new products for you to ENJOY!

Coming Soon…….

Iowa Meat Farms 6041 Mission Gorge Road San Diego, California 92120 (619)281-5766

An Iowa Meat Farms/ Siesel’s Publication Volume 23 Number VI December 2015

After working hard to meet all your holiday needs we’ll be taking some well deserved time off. Store hours are as follows:

Iowa Meats- Christmas Eve and New Years Eve- Open from 9am to 4pm Siesel’s Meats- Christmas Eve and New Years Eve- Open from 9am to 5pm BOTH stores will be CLOSED on Christmas Day and New Years Day!

Holiday Reminders- To guarantee that you have everything you need please place your Chr istmas orders by Saturday

December 19th. Although we’ll have extra staff scheduled we will be super busy. Please be patient in store and in the parking lot

or pick up early to avoid the rush. Have a safe and happy holiday.

Break out the carving knife and fork set you have tucked away in your hutch or side board because it’s time to go back to school. You’ve selected the perfect items to grace the center of your holiday table and cooked it to perfection. You’ve allowed it to rest so the juices settled back into the meat and called everyone to the table. Now all eyes are on you as you run your carving knife along the honing steel and prepare to serve your anticipative family and guests. To make sure you confidently, expertly and safely put your knife to the bird or roast we’ve put together some guidelines on how tackle our most popular items. We want you to look like a pro and keep all your fingers intact.

General Rules: Have the proper knife for the job- Carving knives are generally 10 to 12 inches long with a narrower blade and either a round or pointed tip. The length is important when carving large diameter roasts. You may also need your

boning knife. Make sure they are sharp- A sharp knife means you will not need to apply much force when slicing. Less force

means less chance of slipping and injury. Take your knives out, look them over and get them sharpened if needed. Be prepared- Place your cutting board on a tray or platter to catch the juices. Have your fancy serving platter ready

and a pan or plate nearby for the bones, trim or butchers twine that you may be removing from your roasts. Let it rest- After your roast, ham or bird is finished cooking remove it from the over allow it to rest. At least 15

minutes but as much as 25 minutes for a larger diameter bird or roast. If you leave the thermometer in you will actually see the temperature rise before it stabilizes and starts to go back down. This is an indication that the juices are being reabsorbed into the meat. Say goodbye to dry roasts and turkeys.

Main Course: Turducken- Cut away the netting and twine with a knife or kitchen shears. Flip the turducken over and remove the

twine that has sewn up the bottom. Flip it back over and remove the wings and drumsticks. Split the turducken in half the long way then turn each half on the flat side. Slice ½ to ¾ inch thick slices straight down and serve. For the turducken roll just remove the netting and slice.

Turkey- Grab your narrow bladed boning knife and remove the drumstick and thighs by cutting through the joints where they attach to the body. Carve the dark meat off the bone. Next, starting on the top of the bird make a slice straight down on one side of the breast bone. Continue to make shallow sweeping cuts following the rib cage down towards the back bone removing the breast meat in one piece. Repeat the process for the other side of the breast. Slice the boneless breast meat straight down into 1/3 inch thick slice starting at the pointed end. Keep the slices in order as you transfer them to a serving platter.

Standing Rib Roast- Remove the rib bones or “rack” by cutting between them. Angle your knife towards the bone for the best yield. Save the ribs to nosh on the next day with a little BBQ sauce. Place the roast flat side down and slice pieces to the desired thickness. If you have specified EZ-Carve when you ordered your roast, we have al-most entirely separated the meat from bone and then tied them back together. Remove the twine and one quick slice along the back side is all that’s needed.

Bone-in Smoked Ham- The easiest way to approach a ham it to fir st remove the meat from bone. Stand the ham on the butt end with the narrower shank end pointing up. Grip the end of the bone and using your carving knife slice straight down along it to remove large pieces of meat. Place those pieces on your cutting board, flat side down and thinly into ¼ inch thick slices. Our EZ-Carve deli ham is boneless comes pre-sliced and then tied back together. Cut the strings and it’s ready to eat!

Crown Roast of Pork or Lamb- Locate and cut the twine that is holding the crown together . Slice between the rib bones into “chops”. Each portion may not contain a bone depending on the serving size.

When you are all done, raise your glasses, make a toast, pass the mashed potatoes and ENJOY!!

Carving 101

An Iowa Meat Farms/Siesel’s Publication Volume 23 Number VI December 2015

Siesel’s 4131 Ashton Street San Diego , CA 92110 (619)275-1234

Specials good through December 2015 or While Supplies Last

Website: www.bestmeatssandiego.com Specials

Our Own!

Homemade Turduckens!

Fresh Baby Turducken

$79.00ea

Fresh Small Turducken

$119.00ea

Fresh Large Turducken

$139.00ea

Order by Dec 19th, 2015 Deposit’s are

Non-Refundable!

Fresh, Free Range

Diestel Turkeys $3.79 lb.

Order by Dec 19th, 2015 For best selection

USDA Choice, Nebraska

Standing Rib Roast

$16.99 lb.

Siesel’s

Double Smoked Ham

$3.99 lb.

Whole or Half

USDA Prime, Nebraska

Standing Rib Roast

$19.99 lb.

Boneless Rolled & Tied Ham w/ Apricot

& Pineapple Glaze

$6.99 lb.

We Also Carry

Duck, Lamb, Pork Crown Roast, Geese,

Pheasant, Quail, Fowl and more!

Kruse

Bone-In Ham

$2.99 lb.

Whole or Half

At this time of the year everyone gets into the spirit of giving. We also get into the “spirits”, as in alcoholic spirits like wines and beers. They warm us from the inside out and add a little extra glow to our happy faces. They are raised high in clinking glasses as we say goodbye to 2015 and welcome in the New Year. This year Patti has chosen a seasonal beer, a big Zinfandel and a bottle of holiday cheer! Stone Brewery Xocoveza Chocolate Stout- This specialty beer is a collaboration between avid home brewer Chris Banker and the wonderful folks at Stone. With cocoa and cinnamon at the forefront followed by coffee, nutmeg and vanilla, this brew is reminiscent of Mexican hot chocolate. Pasilla chili peppers provide a slight heat at the finish. It’ll be in limited supply around San Diego but we have some in store now! Stone Xocoveza Chocolate Stout offered at $18.99 for a six 12 oz. bottles. Minassian Young Vineyard 2013 Zinfandel- If your holiday dinner is centered around roasted meats then this is the Zin for you. This Union Tribune former “wine of the week” winner is “rich and ripe with rasp-berry jam, vanilla and notes of spice”. Pairs perfectly with Standing Rib Roast with horseradish sauce and crown roasts of lamb or pork. Minassian Young Vineyard 2013 Zinfandel offered at $21.99 for 750ml bottle. Glunz Family Winery Vin Glögg- Glögg is a Scandinavian version of a mulled wine or a

red wine that has been heated, slightly sweetened and spiced with any combination of citrus

peals, cinnamon, clove, nutmeg, cardamon and mace. It is traditionally consumed from late

fall through the winter to ward off the nipping cold weather. On Christmas Day, pour the

kids a hot chocolate or warm cider while the adults enjoy a cup of steaming glögg. Glunz

Family Winery Vin Glögg offer at $12.99 for a 750ml bottle.

Patti’s Holiday Picks

Website: www.bestmeatssandiego.com