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New Products

Posted on July 15th, 2016 | Posted in New Products

New Products for the Week of July 11th!

7.15 New Products

Brillo di Treviso

brillo

Brillo di Treviso is an Italian soft cheese made from pasteurized cow’s milk and aged in local red wine. The 12-14 ounce wheels are aged for a minimum of 15 days, during which they develop a delicate and fruity flavor similar to a strong fruity Italian red wine. Each wheel is characterized by a thin burgundy rind and a slightly tangy, ivory colored paste. Ideal as a table cheese, Brillo di Treviso can also be easily melted.

Recipe Thursday-Spanish Cuttlefish Tapas

Posted on July 14th, 2016 | Posted in Appetizer, Recipes

PanaPesca Cuttlefish-

Cuttlefish or “sepia” as it known in Spain is one of those fabulous delights from the ocean. Cuttlefish is in between squid (calamari) and octopus (pulpo), not as chewy as octopus and a little firmer than squid.

We recently brought into stock PanaPesca’s skin pack cuttlefish so with a sample I decided to make my first cuttlefish recipe. I had enjoyed this seafood when I was in Greece, so was excited to make it at home. This dish was delicious and fresh, but I will say that it is definitely best served as an appetizer, because of the strong unique flavor of this fish.

Cuttlefish 2407

Yield 4-6 Servings
Ingredients
1 PanaPesca skin pack whole cleaned cuttlefish (330168, 8/1.1#)
5 garlic cloves roughly chopped (02619, 5#)
3 tablespoons of extra virgin olive oil and more for drizzling (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT) to taste
1/2 cup red onions finely sliced (00683, 5#)
1/4 cup Italian parsley leaves chopped (00751, 60CT)
zest of 1 lemon (00531, 12CT)
juice of 1 lemon (00531, 12CT)
1/2 teaspoon Spanish paprika (CWP009, 5#)
1/2 cup roasted red peppers, sliced into 1 inch strips (990154, 6/#10, Del Sol)
1 Italian bread loaf (550025, 24/19oz, Rich’s)

Method
Wash the cuttlefish. Keep the cuttlefish heads and tentacles whole, slice the body in half length ways and then cut into one inch wide strips.

Place the cuttlefish pieces into a bowl and add a drizzle of olive oil, the chopped garlic, paprika, 1/4 cup parsley leaves, salt to taste. Add a little freshly cracked black pepper to taste.

Mix well, and leave to marinade for at least 3 hours in the fridge.

Heat a little olive oil in a frying pan and add the cuttlefish, fry for 3–4 minutes or until tender and slightly charred.

Remove from heat. Add the finely sliced red onions, more parsley leaves, the juice and zest of 1 lemon. Toss well with the grilled peppers.

To finish, drizzle a little more extra virgin olive oil and serve with toasted Italian bread.

This can be eaten warm or serve at room temperature. The amazing thing is how the finely sliced onions and the lemons bring this dish to a whole new level.

Tip:

Variation: For a spicier version, can opt to add some freshly cut chilies for the extra oomph! Chili flakes can also be added to the marinade.

Recipe adapted from www.thesoupspoon.com

Featured Product-Hatfield Baby Back Ribs

Posted on July 11th, 2016 | Posted in Featured Product

baby back ribs 1277-2-3295 baby back ribs 1277-3294

Get your baby back, baby back ribs!! It’s grilling season and everyone likes digging in and getting dirty eating ribs!

Item # Description Pack Size
HTF1277 RIBS-BABY BACK 2# 18/2#

New Products

Posted on July 8th, 2016 | Posted in New Products

New Products for the Week of July 4th!

7.8 New Products

Hospitality Custom Buttermints

buttermints

Recipe Thursday-Fava Beans and Carrot Salad with Ricotta

Posted on July 7th, 2016 | Posted in Recipes, Salad, Side Dish

Fava Beans-

I must confess that I have never cooked with fava beans before so I was excited to have some on hand! They are definitely a labor of love to prepare as you first take them from their pods and then blanch them quickly and shell them from one more additional covering. This dish used simple Italian cooking technique of a few ingredients and pure flavors. Perfect for a warm Summer night!

Yield 2 Servings
Ingredients
1 1/2 pounds (700g) fresh fava bean pods (available seasonally)
Kosher salt (CQS030 12/3#, Diamond Crystal)
2 small carrots (about 4 ounces; 115g), with a small handful of their tenderest greens if available (02015, 5#)
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling (992059, 4/3ltr)
1 tablespoon (15ml) fresh juice from 1 lemon, plus a large pinch of grated zest (00531, 12CT)
1 small shallot (about 1 ounce; 30g), thinly sliced (01016, 4/5#)
Freshly ground black pepper (CQp071, QT)
6 ounces (170g) high-quality ricotta cheese (HPH203, 6/3#, Maggio)
4 slices hearty toast (55025, 24/19OZ, Rich’s)

Method
Open up fava bean pods and remove individual beans. Discard pods. Bring a medium pot of salted water to a boil and prepare an ice bath. Add fava beans to pot and cook until crisp-tender, about 1 minute. Transfer fava beans to ice bath and allow to chill for 1 minute. Carefully peel off and discard the outer skin from each bean.

Scrub carrots under cold running water. Rinse greens (if using). Using a sharp knife, a vegetable peeler, or a mandoline, very thinly slice carrots on a strong bias. Transfer carrot slices to ice bath and set aside.

In a large bowl, whisk together olive oil, lemon juice and lemon zest. Add fava beans and shallot. Carefully dry carrots and greens (if using) and add to bowl. Toss to combine and season to taste with salt and pepper.

Spread ricotta over the bottom of a serving plate and top with dressed vegetables. Serve with toast. Drizzle with more olive oil just before serving, if desired.

Recipe from SeriousEats.com

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