CELEBRATE YOUR CULTURAL TRADITIONS THROUGHOUT ALL THE SEASONS, BY INTEGRATING OUR VARIETY MEATS TO YOUR FAMILY RECIPES.

THANK YOU FOR BUYING OUR SOLSTICE MEATS PRODUCTS. WE VALUE YOU AS A CUSTOMER AND WANT TO THANK YOU FOR GIVING US A TRY WITH OUR SOLSTICE MEATS SWEEPSTAKES!


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© FPL FOOD 2014. ALL RIGHTS RESERVED. FPLFOOD.NETCAREERS

At Solstice Meats, we know that tradition, passion and warmth live at the center of family gatherings. That's why we provide a diverse mix of beef selections, easy to cook, flavorful and enjoyable by the whole family. Celebrate your cultural traditions throughout all the seasons, by integrating our variety meats to your family recipes or by using new recipes offered by our Chef under the recipe page.

Your opinion matters to us. For comments, questions or suggestions about our products or recipes, please email us at customerservice@fplfood.com.

BEEF CHEEK MEAT

Cooked for a while, beef cheek meat is delicious and tender melting. It's a very good piece of meat to cook marinated in a pot.

BEEF CHEEK MEAT

BEEF CHEEK MEAT

Cooked for a while, beef cheek meat is delicious, tender and melting. It's a very good piece of meat to cook marinated in a pot.

BEEF FEET

Beef feet, like oxtails, are a gelatinous and great for stews and soups. They are also very good braised.

BEEF HINDSHANK

Beef hind shank if a very lean piece of meat, usually prepared to cook low fat dishes. It’s an ideal cut for stews or soups. Cook it slowly for a long time to obtain a very tender piece of meat.

BEEF HONEYCOMB TRIPE

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BEEF LIVER SLICED

Beef liver is very flavorful and rich in amino acids, vitamins and minerals. It's best cooked in a pan with onions and garlic, but you can also fry it or boil it.

BEEF MARROW BONES

Beef marrow bones have a very mild flavor. They can be used for soups, stews or can be roasted. You can also use the bone marrow to make meat balls and serve with soups or pasta.

BEEF OXTAIL

Full of flavor, beef oxtails are great for stews and soups. Cook it slowly to obtain a rich and delicious stock.

BEEF TONGUE

Beef tongue is easy to prepare and has almost no waste. It’s a very tender and low fat piece of meat. To discard the skin covering the tongue, cook it in boiling water.

BEEF TRIPAS

Beef tripas are usually cooked in boiling water. They can reach different lever of crispiness depending on how long you'll let them boil in their fat. The longer, the crispier !

BEEF TRIPE

Beef tripe are great grilled during summer time or fried during winter time.
For 23 years, Executive Chef Michael Locascio has showcased his talents in kitchens throughout major cities in the United States and across Europe. Chef Michael's culinary journey began in one of the South's most flavorful cities, Birmingham, Alabama. In Birmingham, Chef Michael started in the newly opened Bottega and Highlands bar and grill under the regional Celebrity Chef Frank Stitt. After 10 years, he broadened his talents by roaming the United States cooking scene under many of the best Chefs in New York City, Chicago, New Orleans, and Portland, Oregon. After touring the U.S., Chef Michael took his experience to Europe seeking opportunities to both learn the variety of tastes Europe offers as well as to teach the art of culinary design, he crafted in the United Sates. His European tour took him to an array of flavors rich in culture and after 3 years sharpening his craft in Sweden, France and Italy, he decided it was time to come back to Birmingham, home sweet home, where his passion for cooking all started.

Today, Michael serves as the Executive Chef for FPL Food. We hope you find his recipes and culinary tips to be helpful.

BEEF TONGUE

makes 6 servings

1 beef tongue (2 lb.)
1 beef tongue (2 lb.)
1 large onion, quartered
1 bay leaf
1 tsp. salt
1 cup each sofrito and alcaparrado
1/2 tsp. dried cumin
2 roasted red peppers, cut in strips
1/2 cup raisins
4 garlic cloves, sliced
1/4 tsp. chili powder

  1. Rinse tongue several times in cold running water. Place in pressure cooker; add onion and bay leaf. Following pressure cooker instructions, cook tongue until tender.
  2. When cool, peel and discard thick skin covering tongue; cut tongue in 1/4-inch slices and set aside.
  3. Place a large skillet over medium heat. Add sofrito, cumin and remaining ingredients. Stir to blend.
  4. Add sliced tongue and gently cook 20 minutes. Season with salt and pepper to taste.

OXTAIL STEW

makes 6 servings

4 to 5 lb. oxtail, cut in pieces
1 cup flour mixed with ground
black pepper, 2 tsp. salt, and
2 tbsp. red pepper flakes
1/4 cup, plus 1 tbsp. olive oil, divided
1 green pepper, seeded and chopped
1-1/2 cups sofrito
5 garlic cloves
2 bay leaves
1 tsp. each thyme, oregano, rosemary
2 cups beef broth, more as needed

  1. Rinse oxtails and pat dry. Dredge oxtail in prepared flour.
  2. Heat 1/4 cup oil in Dutch oven and brown meat over medium-high heat. Remove oxtails to a plate.
  3. Heat remaining 1 tablespoon oil over medium heat; add green pepper and cook until soft. Add sofrito and garlic; sauté 2 minutes.
  4. Return browned oxtails to pot; add herbs. Add broth to reach top of meat but not cover. Boil, reduce heat to simmering and cover. Cook 2-1/2 hours or until meat falls off bone.

honeycomb tripe

makes 8 servings

4 lb. honeycomb beef tripe, rinsed and scraped clean, cut in 6 to 8 large pieces
1 large onion, quartered
2 bay leaves
1 tsp. each achiote powder and sweet paprika
3 tbsp. butter
1 cup sofrito, plus 2 tbsp. tomato paste
1 tsp. ground cumin
4 garlic cloves, finely sliced
1 tsp. finely minced very hot pepper lemon wedges and chopped cilantro

  1. Place tripe, onion and bay leaves in large Dutch oven. Add water to cover 1 inch. Boil, reduce heat and simmer covered 1 hour or until soft.
  2. Discard water and cover again with fresh water; add achiote and paprika. Boil, cover and simmer 2-1/2 hours. Drain well and reserve 1 cup liquid. Cut honeycomb in short strips.
  3. In another large pot, melt butter and sauté tripe. Add sofrito, reserved liquid and remaining ingredients. Add salt and pepper to taste. Garnish with lemon wedges and cilantro.

Sauteed kidneys with garlic and parsley

makes 4 servings

4 beef kidneys, cut in halves
3 tbsp. olive oil
4 garlic cloves, very finely minced
1 cup parsley leaves, minced
1 lemon

  1. Carefully remove membrane, fat and gristle from kidneys.
  2. Slice kidneys and place in colander; salt generously and allow to stand 20 minutes. Rinse in running water and pat dry.
  3. Heat oil in large skillet over high heat; sauté kidneys quickly. Remove to heated platter and add salt and pepper to taste. Reduce heat to medium; add garlic and parsley, quickly stirring garlic until soft and golden. Pour over kidneys and add lemon juice before serving.

tripe with chickpeas

makes 6 servings

4 lb. beef tripe, rinsed and cleaned, cut in 3-inch pieces
1 cup vinegar
1 large onion, quartered
2 bay leaves
1 tsp. hot paprika (pimentón picante)
1 cup sofrito, plus 2 tbsp. tomato paste
1 hard (6-in.) Spanish chorizo, sliced
2 (15-oz.) cans chickpea soup (garbanzos con chorizo)
2 large potatoes, diced and cooked
4 garlic cloves, finely sliced
1 mint sprig

  1. Place tripe in pot and cover with water; add vinegar and soak for 2 hours. Rinse well in running water.
  2. Place tripe, onion and bay leaves in a large Dutch oven. Add water to cover 1 inch. Boil, reduce heat and simmer covered 1 hour or until soft.
  3. Discard water and cover again with fresh water; add paprika. Boil, cover and simmer 2 hours. Drain well; reserve 2 cups of cooking liquid. Cut tripe in 1-inch pieces.
  4. Return tripe to pot, add reserved liquid and remaining ingredients. Boil, cover and simmer 30 minutes over low heat. Add salt to taste and serve.

tripe with Pigs' feet

makes 6 servings

2 lb. beef tripe, rinsed and scraped clean, cut in 6 pieces
1-1/2 lb. pigs' feet (about 3)
1 large onion, quartered
2 bay leaves
1/4 cup olive oil
4 garlic cloves, minced
1 large onion, sliced
1 hard Spanish-type spicy chorizo
1 black (blood) pudding (morcilla), diced
1 cup diced ham
1 tsp. paprika (pimentón dulce)

  1. Place tripe, pigs' feet, onion and bay leaves in pressure cooker. Add water to cover tripe 1 inch. Follow the manufacturer's instructions to bring to boiling. When pressure cooker whistles, lower heat and simmer 1 hour. When able to open cooker, test for doneness; meat should be falling off bones and tripe should be tender. If not, simmer another 30 minutes. Reserve liquid.
  2. Cut tripe in 1-inch squares and debone pigs' feet. Reserve meat.
  3. Heat oil in large casserole and sauté garlic, onion, sausages and ham; stir until onion is soft.
  4. Return tripe and pigs' meat to pot. Add paprika and reserved liquid. Add water to cover if necessary. Stir to coat well, cover and simmer 30 minutes or until slightly thickened. Add salt and pepper to taste.

barbecued beef cheek tacos

makes 6 servings

2 lb. beef cheek
1/2 cup sofrito
6 corn tortillas
1/3 cup chopped cilantro leaves
1/3 cup finely chopped onion
6 lime wedges

  1. Trim fat and membrane from beef cheek. Place in large Dutch oven.
  2. Pour sofrito over meat and add 3 cups water to cover.
  3. Cook cheek over low heat 2 to 3 hours or until meat pulls apart easily. Carefully remove meat to cutting board. When cool, use 2 forks or fingers to shred meat; discard fat. Serve with tortillas, chopped cilantro, chopped onions and lime wedges.

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We'd like to hear from you ! Your opinion is very important to us. For comments, questions or suggestions about our products or recipes, please email us at: customerservice@fplfood.com

© FPL FOOD 2014. ALL RIGHTS RESERVED. FPLFOOD.NETCAREERS