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Recipe Thursday-Hippey Hot Dogs

Posted on July 12th, 2012 | Posted in Grilling, Main Course, Recipes

With the busy schedules of Summer upon us I went for a very easy “recipe” Grilled Hippey Hot Dogs. These hot dogs are my all time favorite. They are hearty and plump up nicely when grilled and have a nice snap to them when you bite through the casing. They are also perfect boiled with sauerkraut or roasted over a campfire! Despite what toppings you prefer on your freaky frank (shout out to James) I highly recommend Martin’s potato rolls as the bun.

Grilled Hippey Hot Dogs

Yield 18 Hot Dogs
1-3# box regular Hippey franks (DVM410)
1-red onion, large, chopped
18-Martin’s long hot dog potato rolls
ketchup Heinz (992328)
mustard Frenchs (991253)

Heat grill to medium high. Grill hot dogs for about eight minutes until plump and split on top. Rotate evenly while grilling. Serve immediately!

Seasonal Products-Peaches

Posted on July 9th, 2012 | Posted in Seasonal Products

These seasonal J&A products are available through August 17th!

ITEM ID    DESCRIPTION                                                         PACK SIZE
ICC0321     BAKED OATMEAL-WITH PEACHES J&A**           1/5#

ICC0105     CHEESE DELIGHT-PEACH J&A**                            1/5#
ICC0182     COBBLER-PEACH J&A**                                            1/4.6#
ICC0199     CRISP-PEACH J&A**                                                   1/6.5#
ICC0316     PUDDING-ROOT BEER FLOAT J&A**                            1/5#
ICC0303    TAPIOCA-GRAPE  J&A**                                             1/8#

ICC0305    TAPIOCA-PEACH J&A**                                              1/8#

**Special order items-Order by Monday for delivery after Wednesday

Featured Product-Cocktail Cheese Smokies

Posted on July 9th, 2012 | Posted in Featured Product, New Products

I grew up eating Cocktail Smokies similar to these and I would like to see them come back as a perfect appetizer at any event! You can just throw them in a Crockpot and they serve themselves. If you want to fancy them up you can add some fun mustards to dip them in, or wrap them in a biscuit or soft pretzel dough! However, they perfectly stand on their own.

Cocktail Cheese Smokies

Item ID  Description                                                             Pack
559007      Sausage-Cocktail Smokies with Cheddar Klement        2/5#

New Products

Posted on July 5th, 2012 | Posted in New Products

New Products for the week of July 2nd. We just brought in two new product lines-Hudson Valley Baking Co. and Deer Park Ravioli!

7.6 New Products

Recipe Thursday-Chicken Kebabs

Posted on July 5th, 2012 | Posted in Grilling, Main Course, Recipes

I hosted my girls’ group this past Monday and wanted to show off my new grill! So I found this recipe for Chicken Kebabs in America’s Test Kitchen Cookbook. Honestly, if you need a fail safe cookbook this is the one to buy. They have basic and more challenging recipes, that have been tediously tested to perfection. Therefore, the kebabs turned out perfectly. Moist marinated chicken with fresh vegetables made for a lovely dinner on the deck. My friend recommend putting grape tomatoes on and they added a welcomed burst of flavor when they popped open.

Chicken Kebabs

Yield 8 Kebabs

Meat and Marinade
2 pounds chicken (332004) ( trimmed and cut into 1 1/4 inch chunks)
1/3 cup olive oil (992055)
1/4 cup minced fresh parsley, basil, tarragon, oregano and or mint-I used parsley and basil only.
3 garlic cloves, minced (991057)
1 teaspoon salt (991861)
1/8 teaspoon pepper (CQP065)

3 red, yellow or orange bell peppers, stemmed, seeded and cut into 1-inch pieces
1 large red onion, peeled and cut into 3/4 inch pieces
1 cup cherry tomatoes
2 tablespoons olive oil (992055)
salt and pepper (991861/CQP065)
lemon or lime wedges (for serving)

For the meat and marinade: Combine all of the ingredients in a gallon-size zipper-lock bag. Press out as much air as poosible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes.

Turn all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Clean and oil the grill. Leave all the burners on high.

For the vegetables: Meanwhile, toss the peppers and onions with the olive oil, then season with salt and pepper. Using eight 12-inch metal skewers, thread each skewer with 3 layers of onion, 1 piece of pepper, and 1 cube of meat. Repeat this sequence two more times.

Grill the kebabs, covered, until well browned on all sides, 8 to 12 minutes.

Transfer to a platter, tent with foil. and let rest 5 to 10 minues before serving with the lemon wedges.

Recipe adapted from America’s Test Kitchen Cookbook

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