TV Dinners Finally Earn Their Wings

April 26, 2013

(PRWEB) March 15, 2004

If you’ve traveled on an airplane recently, either for business or pleasure, you’ve probably experienced a serious downsizing in meal availability. Whereas not too long ago, multi-course meals were common, passengers in these cut-rate times are now often left to subsist on muffins or roasted peanuts.

Veteran food industry entrepreneur Abe Halberstam saw this situation as a potentially huge market niche, and he was hungry to fill it. The result is La Briute Meals – the world’s first kosher self-heating, go-anywhere, single-portion, natural gourmet meals!

“This is an exciting new alternative to traditional airport and in-flight food,” Halberstam said. “Economy class, business and even leisure travelers just can’t count on getting a good meal in-flight anymore. Even at airport restaurants and snack bars, it’s difficult if not impossible to find affordable food choices that are healthy for you. That’s why I invented La Briute Meals – so budget- and health-conscious travelers don’t have to sacrifice nutritional value to get a warm, delicious multi-course meal on the fly.”

Using a revolutionary breakthrough technology, La Briute (which means “to your health”) has produced a full line of nutritious meat and dairy entrées ideal for breakfast, lunch or dinner. The elegantly designed 12 oz. packages have a 24-month shelf life (refrigeration free) and come equipped with a water-activated “flameless” self-heater that warms up a hot nutritious meal in just mere minutes.

Six La Briute Meals are currently available: Vegetable Beef Stew, Chicken Primavera with Noodles, Turkey, Mashed Potatoes and Gravy, Cheese Ravioli in Italian Tomato Sauce, Meatballs and Spaghetti, and Vegetarian Stuffed Cabbage in Sweet Raisin Tomato Sauce . All meals include a soup and snack as well all necessary utensils – tray, fork, napkin, salt, pepper and even a wet towelette! All meals are certified kosher by the nationally respected Kof-K kosher certifying agency. The suggested retail price for each package is $ 8.99.

Originally developed for the military, La Briute Meals are now being distributed to supermarkets in the greater NY-NJ metro region with test market plans for a national roll out by the end of the year. Secondary markets include kosher consumers on vacation, college and graduate students who attend school far from home, campers, hikers, hunters, RV tourists, and business people who need to eat a quick, convenient and nutritious meal on the go.

Quality Frozen Foods is one of the first distributors to have tasted success with this innovative new line. “We feel strongly that La Briute Meals fills a clear and considerable need in the convenience/ travel category,” said Gittel Lieber, the company’s Vice President. “So far, the brand has been very productive for us.

We’re seeing very strong consumer repeat purchase.”

Marketrend LTD, based in Cedarhurst, NY, has been selected as the marketing team for La Briute and will be spearheading the marketing initiatives moving ahead. “We are excited about this unique brand and its fantastic potential,” said Meyer Futersak, Marketrend’s President. For more information or to get this guaranteed “hot” seller into your store, please visit the company’s website at http://www.labriutemeals.com or call 1-866 I-EAT-LABriute 866-432-8522. Media Realtions contact 718.781.0549



Question by TheMagicWand: Can anyone give me a great recipe that uses red wine?
Fish or meat with do.

Best answer:

Answer by Sugar Pie
Parker’s Beef Stew

2½ lb. good quality chuck beef, cut into 1½” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb. white mushrooms, stems discarded and cut in 1/2
1 lb. small potatoes, halved or quartered
1 Tbsp. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp.s Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.
The next day, preheat the oven to 300º F.
Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you’ll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.
Before serving, stir in the frozen peas, season to taste, and serve hot.

–Ina Garten
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Beef With Red Wine Sauce
–Southern Living, FEBRUARY 2006

Prep: 15 min., Cook: 6 hrs.

3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley

Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

Yield: Makes 6 servings
——————————

Mark Strausman’s Tomato Sauce
–Makes about 9 cups

If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. (“CENTO” is one brand.)

4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste

Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
—————————

Ragout of Chicken and Onions in Red Wine
For 4 servings
Ingredients:
2 ½ to 3 pounds frying chicken parts
2 tbs. butter
1 tbs. olive oil or good cooking oil
Salt and freshly ground pepper
1 or 2 large cloves of garlic, pureed
1 imported bay leaf
¼ tsp or so thyme
1 large ripe red unpeeled tomato, chopped, or 1/3 cup canned Italian plum tomatoes
3 cups young red wine (Zinfandel, Macon or Chianti type)
1 or more cups chicken stock
Beurre manie for the sauce (1½ Tbsp. each flour softened butter blended to a paste)
Fresh parsley sprigs or chopped parsley for garnish
Special Equipment Suggested:
A heavy-bottomed 12-inch frying pan or casserole 2 inches deep, and a cover for the pan (or an electric frying pan)
Directions:
1. Browning the chicken — about 5 minutes. Dry the chicken parts thoroughly, and brown in hot butter and oil. Remove to a side dish, leaving the fat in the pan.
2. Simmering the chicken. Season the chicken lightly with salt and pepper; return it to the pan. Add the browned onions, and the garlic, bay, thyme and tomato. Pour in the wine and enough stock barely to cover the ingredients. Bring to the simmer; cover, and simmer slowly 20 minutes, or until the chicken is tender when pressed.
3. Finishing the chicken — the sauce. Remove the chicken to a side dish, and spoon surface fat off the cooking juices. Pour the juices (and onions) into a saucepan and taste very carefully for strength and seasoning. Boil down rapidly if it needs strength, adding more of the seasonings if you think them necessary.
4. Off heat, whisk the beurre manie to make a lightly-thickened sauce. Bring briefly to the simmer — the sauce should be just thick enough to coat a spoon lightly. Wash out the casserole; return the chicken to it, basting with the sauce and onions.
Ahead-of-time note: If you are not serving shortly, set aside uncovered. Or, for later serving, refrigerate uncovered. Cover when chilled.
Serving: Before serving, reheat, basting the chicken with the sauce; simmer a few minutes to rewarm nicely but not to overcook. Decorate with parsley and serve.
Suggested accompaniments: Either arrange the chicken on a hot platter and decorate with small steamed potatoes and parsley, or mound it on a bed of rice or noodles. You could also serve a fresh green vegetable, or follow the chicken with a tossed green salad and cheese. A light young red wine is recommended here, presumably the same one you used in the dish itself.

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