What's New

Holiday Banquet Flyer

Posted on November 20th, 2014 | Posted in 2-Week Sales Flyer

Holiday Banquet Flyer

Recipe Thursday-Spicy Feta and Red Pepper Dip

Posted on November 20th, 2014 | Posted in Appetizer, Recipes

Spicy Feta Dip-3 (1 of 1)

On my recent trip to Greece I could not get enough of the different feta appetizers that were offered at the restaurants. By far my favorite was a Spicy Feta and Red Pepper Dip! I searched far and wide, on the internet, to find a recipe that best replicated what I ate in Greece. This recipe was the closest one that I came across. Very few ingredients that are all put in the food processor and served! I decided to make homemade pita bread to serve with it. I wanted a little challenge!

Yield 2 cups
8oz feta cheese (774391, 8#, Aegean)
6oz canned roasted red peppers, drained and patted dry (990154, #10, Del Sol)
juice of half a lemon (00531, 12CT)
1/2 teaspoon red pepper flakes (CQP101, QT)
1/4 cup olive oil (992059, 4/3LTR, Colosseo)

Blend all ingredients together in a food processor until mostly smooth. Pour dip into a dish and refrigerate for an hour before serving. Top with a drizzle of olive oil and sprinkle of cayenne pepper and parsley (if desired) before serving.

Or serve warm by heating for 15 minutes in 350 degree oven. Omit the olive oil drizzle as the oil in the dip will come out when heated!

Pita balls (1 of 1)

Pita Rolled (1 of 1)

Recipe from clarapersis.com

Featured Product-Kohler Pastrami

Posted on November 17th, 2014 | Posted in Featured Product, Supplier of the Month

Kohler Pastrami (1 of 1)

Kohler/Freda is our premium deli meat provider and our Supplier of the MonthKohler’s Pastrami Round is extra lean tender beef round, barrel-cured, seasoned with their “Old World” style pastrami spices. For a recipe idea check out our Kohler Pastrami Cheese Fries.

Item # Description Pack

New Products

Posted on November 14th, 2014 | Posted in New Products

New Products for the Week of November 10th!

11.14 New Products

Red Loose Beets-25#


Recipe Thursday-Hatfield Bacon Popcorn Party Mixes

Posted on November 13th, 2014 | Posted in Recipes, Snacks

Popcorn Party Mix (1 of 1)

Bacon Popcorn Party Mix

Maple Bacon Popcorn (1 of 1)

Maple Bacon Popcorn

It is time to celebrate Hometown’s November Birthdays with Hatfield Bacon! I made a savory Popcorn Party Mix and a sweet Maple Bacon Popcorn. Both recipes use the bacon fat to flavor the popcorn, while the sweet recipe uses maple syrup to give it a salty-sweet flavor profile. The savory recipe can be made ahead of time, but the sweet popcorn recipe you will want to assemble right before serving. You can cook up the bacon and maple butter sauce ahead of time, but will want to pop the popcorn and assemble right before serving so that it does not become soggy!

Maple Bacon Popcorn
Yield: 6-8 Servings
3 slices Hatfield Applewood Smoked Bacon, cut crosswise into 1/2-inch-wide pieces (HTF2169, 10#)
1/2 cup popcorn kernels (979500, 35#, Orville)
1/2 cup maple syrup (991511, 12/16oz, Mclures)
2 tablespoons unsalted butter (880030, 36/1#)
Kosher salt (CQS030, 12/3#, Morton)

Pour a thin layer of water (about 1/2 cup) into an 8-inch skillet. Add the bacon and start cooking it over low heat, gradually increasing the heat to medium high as the fat starts to render and stirring occasionally, until the water has cooked off and the bacon is crispy, about 15 minutes. Using a slotted spoon, transfer the bacon to a paper-towel–lined plate to drain.

Transfer the bacon fat to a 6-quart pot and add the popcorn. Cover and cook over medium-high heat, shaking the pot occasionally, until the kernels start to pop. Then shake the pot back and forth over the heat constantly until the popping has stopped. Remove from the heat.

In a 1-quart saucepan, warm the maple syrup and butter over low heat until the butter is melted, about 5 minutes. Let cool slightly, 2 to 3 minutes.

In a large bowl, toss the popcorn and bacon with the warm syrup mixture until coated. Season to taste with salt, toss again, and serve.

Recipe from finecooking.com

Bacon Popcorn Party Mix
Yield 8 to 10 servings
10 slices Hatfield 16-18 Hotel Bacon (HTF2208, 15#)
1 tablespoon Worcestershire sauce (991668, 4/GAL, Castella)
1/2 teaspoon paprika (CQP010, QT)
1/2 teaspoon cayenne (CQC017, 4/1GAL)
6 cups air popped popcorn (979500, 35#, Orville)
1 cup pecans (992503, 3/2#)
1 cup small pretzels (900005, 15#, Benzels)
1/2 cup raw shelled pumpkin seeds (992530, 5#, Azar)
Salt, to taste (991862, 50#)

Preheat the oven to 400°. Place the bacon on a parchment-lined sheet tray and bake until crisp, about 15 minutes. Strain the rendered bacon fat through a fine sieve into a small bowl and set aside. You should have about ¼ cup of bacon fat. Reserve the bacon slices for another use, cut some up and add them to the party mix or just snack on them before the party. Reduce the oven to 250°.

Add the Worcestershire sauce, paprika and cayenne to the bacon fat.

In a large bowl, combine the popcorn, pecans, pretzels and pumpkin seeds and toss with the spiced bacon fat until evenly coated. Season with salt, if needed. Divide the popcorn mix between two parchment-lined sheet trays and bake, stirring every 15 minutes, until the mix is toasted and fragrant, about 45 minutes. Remove the pan from the oven and serve.

Recipe from www.tastingtable.com

Older Entries Newer Entries