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Recipe Thursday-Cobb Salad

Posted on June 9th, 2011 | Posted in Main Course, Recipes, Salad

Cobb Salads are amazing and a great way to utilize all the bacon you will be buying! Some may put together a Cobb Salad without a recipe, but I always like to search recipes for ideas and see what my options are. I came across a great recipe that makes a yummy mustard vinegrette to put on it. The dressing is actually worthy of making twice the batch so that you can keep some in your fridge for other salads. I also came across the history of this American salad and discovered that a gentleman by the name of Robert Howard Cobb invented the salad at Hollywood’s Brown Derby restaurant. The story is that Cobb owned this restaurant and he was asked to put together a dish for a guest late at night in 1937 so he threw together this mix of deliciousness! Thank you Mr. Cobb.

Cobb Salad

Serves 4


1/2 head of romaine
1/2 head of Boston lettuce
6 slices of bacon (KNZ2660)
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
2 skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (332002)
1 tomato, seeded and chopped fine
1/2 cup gorgonzola crumbles (775866)
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (EGG011)
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar (991953)
1 tablespoon Dijon-style mustard (991257)
1-2 teaspoons sugar (991842)
Salt and pepper (CQS030/CQP065)
2/3 cup olive oil (992055) 


Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. In a large salad bowl, toss together well the various lettuces. Compose the salad. Arrange the chicken, the bacon, the tomato, gorgonzola, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

Adapted from Simplyrecipes.com

Featured Product-Bacon

Posted on June 6th, 2011 | Posted in Featured Product

With bacon being so popular these days I’m amazed that I haven’t featured this highly used ingredient sooner! Do you have a favorite way that you use bacon? Here is an article about how L.A. voted to make a bacon wrapped hot dog their official hot dog. What would be Lancaster’s official hot dog? Another contest that someone needs to initiate!! Below is the full list of Bacon that we stock.

Groff’s  Dry Cured Hickory Smoked Bacon

Kunzler’s Original Sliced Bacon

Item ID        Description                                                        Pack

440055            BACON TOPPING-1″ 10# MAGNIFOODS              1/10#

HTF6407        BACON TOPPING-10# HATFIELD #6407           1/10#

440054           BACON TOPPING-2/5# OLYMEL                             2/5#

HTF2169         BACON-APPLEWOOD SLICED SLAB 15#              1/15#

HTF2189         BACON-APPLEWOOD SMKD 16-18 15# HTF      1/15#

GOD115            BACON-BEEF SLAB 2PC GODSHALL                     2/CS

HTF2191         BACON-BUFFET 15# BUTCHER WAGON            1/15#

HTF2229        BACON-BUFFET 18-22 15# CHEF HTF                1/15#

LCF102            BACON-BUFFET LAYOUT 16-18 12# LCF          1/12#

LCF100            BACON-BUFFET LAYOUT 18-22CT 12# LCF     1/12#

554029            BACON-CKD 300CT SUGARDALE                          300CT

554027           BACON-CKD FAST/EASY 300CT HORMEL         1/2.8#

KNZ2900       BACON-CKD RND 180CT KUNZLER                       180CT

HTF7605       BACON-CKD RND 208CT HATFIELD                     208CT

KNZ2916       BACON-CKD SLCD 300CT 1#/CS KUNZLER        300CT

GRF406         BACON-DOUBLE SMKD SLICED GROFF**            1/EA

HTF2208      BACON-HOTEL 16-18 15# HATFIELD #2208     1/15#

KNZ2620      BACON-QUICK N EASY 18-22 15# KUNZLER    1/15#

KNZ2606      BACON-SLAB SLCD 16-18 10# KUNZLER            1/10#

KNZ2608      BACON-SLAB SLCD 16-18 2/5# COV KNZ            2/5#

HTF2223      BACON-SLAB SLCD HATFIELD #2223                  1/15#

KNZ2660     BACON-SLICED 12/1# KUNZLER                            12/1#

GRF404        BACON-SLICED COV 5# GROFF                                4/5#



New Products

Posted on June 3rd, 2011 | Posted in New Products

New Products for the week of May 30th!

6.3 New Products

Recipe Thursday-Sun-dried Tomato Bruschetta

Posted on June 2nd, 2011 | Posted in Appetizer, Recipes

Bruschetta is such a simple versatile appetizer and guests are usually impressed with it too! The base of bruschetta is a toasted or grilled crusty bread coated with olive oil, rubbed with garlic and sprinkled with salt a pepper. Typical bruschetta is made with fresh tomatoes, but I wanted to try something different by making Sun-dried Tomato Bruschetta, which adds a nice richer flavor to it. A good tip with bruschetta is that you can always spice it up by adding a base layer of goat cheese to your bread before the chosen toppings. Enjoy

Sun-dried Tomato Bruschetta


Serves 6-10


8 ounces sun-dried tomatoes (990316)
4-5 garlic cloves, to taste, divided (991057)
10 leaves basil, chopped (or more, depending on how much you like the taste)
salt, to taste (CQS030)
black pepper, to taste (CQP065)
1 tablespoon balsamic vinegar (CWVE1050)
1/2-1 cup water
1/2 cup olive oil, divided (992055)
6 ounces goat cheese (775880)
1 baguette French bread or similar Italian bread


Cover the tomatoes in boiling water for about 30 minutes. Squeeze dry and then slice on a cutting board. Put them into a food processor with the garlic and basil and process for a minute or two. Add the vinegar. Start adding water, one tablespoon at a time, while the machine is running. The mass should start to turn into a deep red paste. Add one tablespoon of oil. Taste and then add the salt and pepper as needed. You may need more water to make it spreadable.

To preserve: Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air. Always make sure that the top is covered with olive oil. Keep refrigerated.

To construct Bruschetta:

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Flip bread over and rub with garlic.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Right before you are ready to serve spread each slice with goat cheese, then bruschetta and top with fresh basil. Serve immediately.

Adapted from Shira’s Sun-Dried Tomato Spread


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