Always in Season
To make world-class tomato dishes, you’ve got to start with world-class tomatoes.
That’s why with Angela Mia they:
- Use select 100% California vine-ripened and sun-nurtured tomatoes that are packed fresh at the peak of the growing season for all of our tomatoes and tomato-based sauces.
- Create sauces rich with authentic flavor, combining the right balance of seasonings to meet your high expectations.
- Go from vine to can in a matter of hours to maintain the fresh tomato flavor and color for which they are known.
- Check and sort each tomato for size and color. With multiple checkpoints, they ensure higher quality, great flavor and beautifully red tomatoes for your dishes.
Hometown’s Product Listing. Click each item for a full item description.
New Products for the Week of February 22nd!
2.26 New Products
Now Stocked-Hormel Applewood Bacon 13-17, Pack-1/15#
RAW WIDE SHINGLE BACON
HORMEL® GRIDDLEMASTER® applewood bacon is an economically priced bacon produced from selected fresh bellies. Naturally smoked and cured with our traditional recipe, this applewood bacon represents quality and value you can count on.
- Hand selected bellies ensure exceptionally long, wide slices for superb eye appeal and plate coverage.
- Our fresh pack packaging locks in the smoke flavor, assuring you serve the freshest tasting applewood bacon possible.
Enjoy fresh soups from Hale & Hearty.
Place orders by Wednesday 11AM for delivery on the following Wednesday or next delivery day. Note code dates of soup.
I have always wanted to make a curry dish, but for some reason never have gotten around to it until this weekend. Hatfield’s Simply Tender 4oz Pork Chops made it very easy to put this dish together in an hour less time than the original recipe. The combination of pineapple, eggplant, sweet potato, coconut milk and basil made this dish light, refreshing and very addictive. I look forward to making different variations of it in the future.
Yield 8 Servings
2 pounds Hatfield Simply Tender 4oz Pork Chops, cut into 1-inch chunks (HTF1604, 6/4pc)
2 tablespoons kosher salt (CQS030, 12/3#, Diamond Crystal)
2 cups unsweetened coconut milk (992650, 12/32OZ, Pacific Food)
1 tablespoon curry powder (CQC098, QT)
2 tablespoons creamy peanut butter (991596, 5#, Golbon)
1 large sweet potato, peeled and cut into 1-inch chunks, I used a yam (03464, 38-40CT)
1 tablespoon dried lemongrass, fresh (00537, 2#) can be substituted and removed before eating
1 teaspoon anchovy paste (330104, 1/2OZ)
8 ounces eggplant, cut into into 1-inch cubes (2 cups) (00315, 6CT)
1 jalapeno, seeded and minced (00814, 10#)
8 ounces fresh pineapple, cut into 1/2-inch chunks (1 1/2 cups) (00842, 3CT)
1 cup loosely packed basil leaves (04973, 4OZ)
In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 15 minutes. Using a slotted spoon, transfer the pork to a bowl. Set aside 2 cups of the pork stock; reserve the remaining pork stock for another use.
Wipe out the casserole. Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes. Stir in the curry powder and peanut butter and cook for 1 minute more. Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, lemongrass and anchovy paste. Cover partially and bring to
a simmer over moderate heat. Cook until the sweet potato is almost tender, about 7 minutes. Add the eggplant and simmer until just tender, about 7 minutes.
Add the pork and jalapeno to the casserole and simmer over moderate heat until the pork is heated through and the vegetables are tender, 5 minutes. Stir in the pineapple and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil. Serve with steamed white rice.
Recipe adapted from FoodandWine.com
Discover the bold flavor that’s made Ken’s #1 in foodservice with:
- NO high fructose corn syrup
- NO artificial preservatives, and
- NO artificial flavors.
For over 70 years, their dressings and sauces have been family made and held to the highest standards. Today that tradition continues, with a new line of great tasting products made with only the best ingredients, to meet the growing demand of foodservice customers everywhere.
We stock the following Ken’s Essentials line of dressings: Blue Cheese PC Cups, Creamy Caesar, Honey Mustard, and Lite Balsamic Vinegar with Olive Oil Vinaigrette in PC Pouches.