What's New

Featured Product-Hippey Ring Bologna

Posted on July 13th, 2015 | Posted in Featured Product, Supplier of the Month

It is always nice to have ring bologna on hand for entertaining or attending a summer picnic. We sell Hippey half and whole ring bologna, in Regular, Garlic and Jalapeno/Cheddar.

Click here to view the Denver Meats products that are on special this month.

ITEM ID DESCRIPTION PACK SIZE
DVM401 BOLOGNA-RING 1/2 COV HIPPEY 1/EA
DVM400 BOLOGNA-RING COV HIPPEY 1/EA
DVM406 BOLOGNA-RING GARLIC 1/2 COV 1/EA
DVM405 BOLOGNA-RING GARLIC COV ** 1/EA
DVM404 BOLOGNA-RING GARLIC** 1/EA
DVM417 BOLOGNA-RING JAL/CHED 1/2 COV 1/EA
DVM403 BOLOGNA-RING REGULAR HIPPEY** 1/EA

**Special Order-Orders due by Monday at Noon for Wednesday delivery!

New Products

Posted on July 9th, 2015 | Posted in New Products

New Products for the Week of July 6th!

7.10 New Products

Vanilla Bean 12/2.7GM

vanilla-bean-and-seeds-web1

Recipe Thursday-Chorizo Breakfast Burritos

Posted on July 9th, 2015 | Posted in Breakfast and Brunch, Recipes

Breakfast Burrito (1 of 1)

Breakfast Burritos with chorizo sausage can add nice variety to your regular breakfast routine. You can prep all the filling ahead of time and simply crack the eggs and whisk and you are ready to go. Also, feel free to vary up the vegetables and meat. Another favorite combo of mine is bacon, sauteed onion, jalapeno and avocado.

Ingredients
Yield 6 Servings
8 large eggs (EGG011, 15DOZ, E.K.Martin)
1/4 cup half & half (HPH012, 12/1QT, Crowley)
1/2 teaspoon salt (991862, 50#)
1/8 teaspoon pepper (CQP064, GAL)
2 teaspoons vegetable oil (992065, 6/1GAL, Town & Country)
8 ounces chorizo sausage, sliced (HTF3568, 10#, Nick’s Sausages)
1 red onion, chopped fine (00683, 5#)
1 red bell pepper, chopped medium (00805, 5#)
1 jalapeno chile, seeded and minced (00814, 10#)
1 tablespoon unsalted butter (880030, 36/1#)
6 ounces cheddar cheese, shredded (1 1/2 cups) (774136, 4/5#, Golbon)
3 scallions, sliced thin (01013, 3CT)
6 8-inch flour tortillas (559357, 12DOZ, Abuelita)
sour cream (HPH050, 5#, Crowley)
fresh salsa (03741, 2/5#)

Method
Whisk together the eggs, half & half, salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium high heat until shimmering. Add the chorizo and cook until lightly browned, about 5 minutes. Add the onion, bell pepper and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, shiny and wet, about 2 minutes. Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.

Heat griddle or large pan to medium high and place each tortilla on it for 1 minute and flip halfway through. Distribute the eggs evenly among the tortillas and roll into burritos, by tucking the ends in and tightly rolling from one side. Slice the burritos in half and serve, passing the sour cream and salsa separately. Or alternatively leave the burritos whole, wrap tightly in foil and you have a to go breakfast!

Recipe from America’s Test Kitchen Cookbook

New Products

Posted on July 3rd, 2015 | Posted in New Products

New Products for the Week of June 29th!

7.3 New Products

Bake’n Joy Banana Nut Muffins

Banana_PF_cut1

Old-fashioned flavor in a moist and delicious muffin. Bake’n Joy use pure banana puree from Ecuador, large pieces of California walnuts, natural banana flavor and a touch of molasses to make this a very special muffin.

Allergens: Wheat, Egg, Milk, Walnuts.

Recipe Thursday-Grilled Mushrooms and Nick’s Sausages with Pimentón Vinaigrette

Posted on July 2nd, 2015 | Posted in Grilling, Main Course, Recipes

Nicks Sausage (1 of 1)

Recipe not pictured

It’s grilling season and what better way to enjoy dinner than outside with this smoky dish. It is simple, fast and a well balanced dish of veggies, carbs and meats. Nick’s Fine Specialty Sausage makes this dish “The Best of the Best” with their 4oz Chorizo and Mild Italian Sausage Links. We carry their full line of sausage that features specialty sausage, breakfast sausage, Italian sausage and sausage crumbles.

Ingredients
Yield 6 Servings
2 pounds mixed wild mushrooms, portabella caps, crimini, shiitake, oyster mushrooms (02628, 3#) cut into large pieces
Kosher salt (CQS030, 3#, Diamond Crystal)
Pepper (CQP064, GAL)
1 1/2 pounds mixed sausages, Nick’s Hot Chorizo (HTF3568, 2/5#) and Nick’s Mild Italian Sausage (HTF6614, 2/5#)
3 tablespoons sherry vinegar (CWVE430, 4/5LTR)
3 garlic cloves, minced (03016, 5#)
1 1/2 teaspoons pimentón (CQP013, GAL)
4 ounces baby arugula (4 cups) (03491, 3#)
Crusty bread, for serving (991745, 10/1#, Flowers)

Method
Preheat a griddle or 2 large cast-iron skillets and lightly brush with olive oil. In a large bowl, toss the mushrooms with 
3 tablespoons of the olive oil and season with salt and pepper. Cook the mushrooms and sausages on the griddle over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes for the mushrooms and 10 to 15 minutes for the sausages.

Meanwhile, in a small bowl, whisk the remaining 1/2 cup of olive oil with the vinegar, garlic and pimentón. Season the 
vinaigrette with salt and pepper.

Transfer the cooked mushrooms to the large bowl. Add the frisée and 1/4 cup of the pimentón vinaigrette and toss to coat. Mound the salad on a platter, arrange the sausages alongside and spoon 1/4 cup of the vinaigrette on top. Serve with crusty bread, passing the remaining vinaigrette at the table.

MAKE AHEAD

The pimentón vinaigrette can be refrigerated overnight.

Recipe from FoodandWine.com

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