Meat+Poultry - September 2020 - 46

INGREDIENT ISSUES

Bowl meals are the perfect
products for combining
flavors. Processors are
using ethnic-inspired dishes
to guide their meal options,
many of which feature
sweet-heat seasonings.

MEAT+ POULTRY | 09.20 | www.meatpoultry.com

in Louisville, Ky. Taylor's University in Malaysia
took first place for its chicken burgoo meal
kit. Burgoo is a Kentucky classic. It's a hearty
stew typically made with a menagerie of wild
game, everything from pheasant to squirrel to
venison. The bowl meal includes tomatoes and
beans, usually lima or black-eyed peas, along
with corn and potatoes. The winning team gave
an innovative spin to this dish by turning it
into an open-faced pot-pie meal, with sorghum
crust, followed by a layer of creamy mashed
potatoes, sweet heat in the form of a sriracha
bell pepper gel, chicken burgoo and spiced
carrot puree. The concept was presented in
kit format, for the home cook and chef to
easily assemble.

SPICY SAUSAGE
Sweet-heat flavors are also trending in
meatballs and sausages. Rosina Food Products
Inc., Buffalo, NY, for example, offers fully
cooked pineapple chorizo meatballs. This
frozen artisan product is made with fresh
ground pork, serrano chili peppers and sweet
bits of pineapple.
Serrano peppers are similar to jalapeƱos,
just with more heat. Their flavor is described
as bright and earthy.
The chiltipen pepper is even hotter. It's
also one of Ben Forbes's favorite peppers to
use in sausages. A self-educated butcher with
more than 30 years of experience, he owns
and operates Forbes Meat Company, Tucson,
Ariz. One of his more interesting creations
combines prickly pear and chiltipen peppers
with ground rabbit.
"The prickly pears are harvested in Tucson.
We dice the fruit into juicy bits and add it to
the meat," he said. "The sweet lends itself well
to the spicy chiltipen peppers."
The sausage mixture includes some clove,
nutmeg, white pepper, paprika and a few other
"secret" spices.
"We add some pork fat to the very lean
rabbit because, well, pork fat makes everything
better," Forbes said. "We also make this
sausage with just pork."
He also is really into chorizo and likes to
mix ingredients up to create many variations.
Chorizo verde, also known as green chorizo,
has become one of his most popular sausages.
"This sausage starts with roasted
tomatillos, poblanos, serranos and green

Nestle USA

46

The Korean-style barbecue beef bowl,
for example, features prime rib beef steak
layered with a medley of shiitake mushrooms,
edamame, peppers, egg, kale and carrots
that is all tossed in Korean-style barbecue
sauce. This type of sauce is usually made with
gochujang, a red chili paste prepared from
Korean chili peppers, which are known for
their sweet-heat flavor profile.
The Lean Cuisine brand also has some
new bowl offerings. The spicy
baja-style chicken combines
grilled white-meat chicken,
sweet corn, black beans and
poblano peppers over a base of
creamy avocado rice.
Poblano peppers have
mild heat and an earthy
flavor. They are a fresh,
young, dark green
pepper. Once ripened,
they are typically dried
and known as ancho
peppers. Anchos
possess a rich, dark
cherry and raisin
sweetness and are
hotter than poblanos.
Burke, a subsidiary
of Hormel Foods Corp.,
Austin, Minn., produces an extensive range
of fully cooked meat products that frozen
food manufacturers may use as drop-in
solutions when creating bowl meals and other
prepared foods.
"Bowls are a really good eating vehicle,"
said Amy Thielking, marketing manager.
"There are many benefits with using fully
cooked meats, most notably, they are already
cooked. The crumbles and toppings are
individually quick frozen, so they are freeflowing during bowl or meal assembly."
Sweet-heat offerings include Italian
sausage topping, chorizo-seasoned chicken
breast strips and Mexican-style beef crumbles.
The company recently added a new chorizo
sausage crumble with poblano peppers to
its lineup.
"It has just enough heat to give a punch of
flavor," Thielking said.
Meaty bowl innovations were well received
at the Research Chef Association's 2019
Annual Conference student competition held


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Meat+Poultry - September 2020

Table of Contents for the Digital Edition of Meat+Poultry - September 2020

Meat+Poultry - September 2020 - 1
Meat+Poultry - September 2020 - 1
Meat+Poultry - September 2020 - 2
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Meat+Poultry - September 2020 - VDG1
Meat+Poultry - September 2020 - VDG2
Meat+Poultry - September 2020 - 51
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