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Recipe Thursday-Clemens Pork Roast with Cardamom Mushroom Sauce

Posted on January 16th, 2014 | Posted in Main Course, Recipes, Supplier of the Month

Since I am slightly obsessed with cardamom I jumped at this recipe, Pork Roast with Cardamom Mushroom Sauce, when I saw that Clemens Food Group is our January Supplier of the Month! Clemens carries a large variety of fresh pork products and I used a Center Cut Short Pork Loin Roast for this recipe. Confession this is the first time that I ever brined meat! Apparently this is a very important step to making a pork roast since the pork tends to dry out otherwise. The outcome was delicious moist pork in a cardamom mushroom sauce that was very similar to a mushroom bisque. The flavorful sauce was a perfect compliment to the pork, being a milder meat!

Pork Roast with Cardamom Mushroom Sauce

Clemens Pork Roast

To view our Clemens Food Group January product specials click HERE.

Yield 8 Servings
Ingredients

Brine:

3/4 cup coarse kosher salt (CQS030, 3#, Morton)
3/4 cup sugar (991842, 50#, Golden Barrel)
1 cup boiling water
1 gallon cold water
1 tablespoon pepper (CQP064, GAL, Country Quest)

Roast:

1 1/2 cups chopped onion (about 1 large sized onions), divided into 3 x 1/2 cups (00676, 50#)
Olive oil (992055, 3LTR, Pomace)
2 1/4 teaspoons ground cardamom, divided, 2 and 1/4 teaspoons (CQC014, QT, Country Quest)
1 large garlic clove (03016, 5#)
1 4-pound Hatfield Center-Cut Short Pork Loin Roast (8/4#, HTF1008, Hatfield)
Salt and pepper (991862-50#, CQP064-GAL-Country Quest)
1 1/2 pounds mushrooms, sliced (03701, 10#)
2 cups chicken broth, divided, 1 cup and 1 cup (996673, 1#, Schreiber)
1/2 cup whipping cream (HPH010, QT, Crowley)
1 tablespoon all purpose flour (991889, 25#)
1 tablespoon butter, room temperature (880025, 1#)

Method
Prepare the brine. Dissolve the sugar and salt into the boiling water. Add it to the cold water. Add the pepper and stir to combine. Chill the brine completely in the refrigerator before adding it to the pork.

Clemens Pork Roast

Submerge pork in the brine solution and chill for 24 hours. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks. Rinse the roast thoroughly of the brine solution before cooking, pat dry.

Preheat oven to 350°F. Purée 1/2 cup chopped onion, 2 tablespoons olive oil, 2 teaspoons ground cardamom and garlic in a food processor or blender.

Spread another 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion purée.

Combine mushrooms, remaining 1/2 cup onion, and 1/4 cup olive oil in bowl; sprinkle with salt and pepper; arrange around pork.

Roast pork for a total of two to two and a half hours. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan. Add 1 cup broth and 1/2 cup water to roasting pan. Return roast to oven and roast pork until thermometer inserted into thickest part registers 135°F. Transfer pork to platter; tent with foil.

Scrape the juices from the roasting pan into the saucepan with the mushrooms. Add the cream, remaining cup of broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve in bowl with pork.

Recipe Adapted from simplyrecipes.com

Super Bowl Flyer

Posted on January 10th, 2014 | Posted in 2-Week Sales Flyer

Hometown Provisions_Super Bowl Flyer

New Products

Posted on January 10th, 2014 | Posted in New Products

New Products for the Week of January 6th!

1.10 New Products

Cherchies Champagne Mustard
CHERCHIES

Cherchies Champagne Mustard
Cherchies very first product! Enjoy this hot/sweet classic Champagne Mustard in so many ways – as a dip using pretzels or cheese, on sandwiches or to baste a ham and in countless other recipes. Cherchies Champagne Mustard won a medal at the 2012 World Wide Mustard Competition! Gluten Free. High Fructose Corn Syrup Free.

Pack: 12/8oz

Recipes featuring this product available HERE!

Nutrition Facts: Serving Size 1 Tsp., Servings 45, Amounts per Serving: Calories15, Calories from Fat 0, Total Fat 0g/0%, Saturated Fat 0g/0%, Cholesterol0mg/0%, Sodium0mg/0%, Total Carb 3g/0%, Dietary Fiber 0g/0%, Sugar 2g, Protein0g Percent Daily Values are based on a 2,000 calorie diet

Ingredients: Sugar, vinegars (white and champagne), eggs, mustard flour, and less than 1% xanthan gum and citric acid.

Allergens: Manufactured in a facility that processes wheat, soy, dairy, eggs, peanuts and tree nuts.

Recipe Thursday-Southern Pecans

Posted on January 9th, 2014 | Posted in Dessert, Recipes, Snacks

A great hostess gift or party favor are Southern Pecans. They keep for a while and are a nice treat for the host that has worked to entertain you! Aside from giving southern pecans as gifts they are a perfect addition to a dessert spread and a nice sweet crunchy topper to your salad.

Southern Pecans

southern pecans hometown provisions

 

Yield:  1 Pound about 4 Cups
Ingredients
1 pound whole pecans
1 egg white (331017, 5#)
1 tablespoon water
1 cup sugar (991842, 50#)
1 teaspoon salt (991862, 50#)
1 teaspoon cinnamon (CQC065, QT)

Method
Preheat oven to 300 degrees. Whip egg white and water with wire whisk or fork until frothy (do not use electric beaters). Pour froth over nuts and mix until all the nuts are wet. Mix sugar, salt and cinnamon. Pour over wet nuts and mix until all nuts are coated. Spread on large cookie sheet with an edge. Bake for 30 minutes (turn in 10 minutes and again in 10 minutes). Loosen from cookie sheet while still warm and spread onto wax paper to cool.

Recipe from the Kitchen of Jen Phipps

Featured Products-Clemens Food Group Bacon

Posted on January 6th, 2014 | Posted in Featured Product

We stock a variety of Clemens Food Group Bacon-from Bacon topping, Cooked Bacon Rounds to Slab Rind On Bacon and Applewood Bacon. Check our list out to find out which bacon best suits your menu! Take note of the yellow Foodservice Rewards label on the Chef Signature Buffet Bacon!!

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Chef Signature Buffet Bacon

 photo 1 (4)

Chef Signature Sliced Slab Bacon

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Chef Signature Sliced Slab Applewood Bacon

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Chef Choice Buffet Bacon 

photo 2 (2) 

Chef Signature Hotel Bacon 16-18CT

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Fully Cooked Bacon Rounds and Bacon Topping

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Stocked Clemens Bacon!!

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ITEM ID DESCRIPTION PACK SIZE
HTF6407 BACON TOPPING-10# HATFIELD 1/10#
HTF2169 BACON-APPLEWOOD SLICED SLAB CHEF SIGNATURE 1/15#
HTF2191 BACON-BUFFET 15# CHEF CHOICE 1/15#
HTF2229 BACON-BUFFET 18-22 CHEF SIGNATURE 1/15#
HTF7605 BACON-COOKED RND 208CT HATFIELD 1/208CT
HTF2208 BACON-HOTEL 16-18 CHEF SIGNATURE 1/15#
HTF2216 BACON-SLAB RIND ON 5PC/CS CHEF CHOICE 5/CS
HTF2223 BACON-SLICED SLAB CHEF SIGNATURE 1/15#
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