Subj : Re: Wegmans
To : Dale Shipp
From : Dave Drum
Date : Sun Jun 05 2022 06:12:17
-=> Dale Shipp wrote to Ruth Haffly <=-
RH> Maybe you need to try a "ride 'em" cart. They are a help; I used one
RH> for a while after I broke my foot. Main disadvantage was trying to
RH> reach something on upper shelves; you'll need a helper or a grab stick
RH> for that.
DS> Gail made good use of those for several months after her knee
DS> replacement. She did have a helper to reach upper shelves. She also
DS> has a grabber that is sort of ok, but can be a little bit dicey to use
DS> at times.
RH> Same as we trust Wegman's house brands over a lot of the lower end
RH> stores around us.
DS> Now that we have moved from Columbia, Wegman's is no longer very
DS> convienent to us. But, I agree that their house brands are every bit
DS> as good as national brands and better than many other store brands.
I have an app on my smarty-pants phone which allows me to plug in the
USDA establishment number on "house brand" items to see which major or
specialty maker produced the item. Hy-Vee's soups (those I have checked
ar from Campbell's. ALDI's chilli is from Chilli Man (Faribault Foods),
Schnuk's diced tomatoes w/green chilies are done for them by Del Monte.
And generally at about 75% ot the price of the identical major label
product. It's a handy little curiosity satisfier.
I know you guys only use the basic cell phone - but you can also look
up the numbers at home from your confuser. This URL:
https://www.fsis.usda.gov/inspection/establishments takes you right to
FSIS site where you can plug in the number and be enlightened.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wegmans Wellington
Categories: Beef, Pastry, Mushrooms
Yield: 8 Servings
8 (6 oz ea) beef tenderloin
- filets
Salt & pepper
Wegmans Pan Searing Flour
1 tb Olive oil
16 oz Pkg Puff pastry; thawed
All-purpose flour
1 c Mushroom duxelles *
3 1/2 oz (1/2 pkg) Les Trois Petits
- Cochons Pate w/Mushrooms
- in 8 slices
1 lg Egg
1 tb Water
* Separate recipe
Season with salt and pepper and dust beef with pan-searing
flour. Heat oil in pan on MEDIUM-HIGH until oil faintly
smokes.
Add beef filet. Sear 1-2 min each side. Remove from pan;
refrigerate minimum 4 hours (to overnight). Repeat with
all filets.
Roll puff pastry on lightly floured work surface to
14" x 20". Cut into 8 equal pieces (about 7" x 5").
Spread each filet with even portion of mushroom duxelles.
Top each with pate slice.
Center filets, pate/duxelles-side down on pastry squares.
Whisk together egg and 1 Tbsp water in small bowl to make
egg wash. Brush egg wash along outside exposed edges of
pastry. Bring pastry corners toward center; mold dough to
seal tenderloin completely. Place beef pastries
(Wellingtons) seam-side down on parchment-covered baking
sheet.
Brush tops and sides thoroughly with remaining egg wash.
Score tops very lightly in crisscross pattern; refrigerate
two hours.
Sett oven @ 400ºF/205ºC. Bake Wellingtons 25 min until
internal temp of beef reaches 130ºF/55ºC for Medium.
(Check by inserting thermometer halfway into thickest
part of beef.) Rest 10-15 min before serving.
Serve with Red Wine Sauce with Truffle Butter.
Chef Tip(s): If you prefer well-done, bake until internal
temp reaches 145ºF/63ºC.
Always work with cold puff pastry.
Serves 8
From:
http://www.wegmans.com
Uncle Dirty Dave's Archives
MMMMM
... "If you can find something everyone agrees on, it's wrong." -- Mo Udall
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
