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Recipe Thursday-Prima Porta Italian Sausage Soup

Posted on May 31st, 2018 | Posted in Recipes, Soup and Stew

This soup was made for our office by our Clemens sales rep, Rose! According to her it was a simple soup to make, that had beautiful colors and flavor. The Prima Porta Italian Sausage really added a nice protein punch to this soup, which can be served as a main dish in a bread bowl or as a soup appetizer.

Yield: 6-8 Servings
1 lb Prima Porta sweet Italian sausage, casing removed, and broken up (HTF3012, 2/10#)
1 clove garlic, minced (02619, 5#)
29 oz beef broth (331102, 12/48OZ, College Inn)
14.5 oz Italian Stewed Tomatoes (990317, 6/#10, Redpack)
1 cup carrot, sliced (00205, 25#)
14.5 oz canellini beans (991650, 6/#10, Furmano)
2 small zucchini, cubed (01130, 5#)
2 cups baby spinach, torn (04488, 4#)
¼ tsp pepper (10200108, 5#, Regal)
¼ tsp Kosher salt (10200500, 7#, Regal)
Shredded Parmesan (775623, 5#, Marano)

1. In Dutch oven brown sausage and garlic.
2. Stir in broth, tomatoes and carrots, season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
3. Stir in beans with their liquid and zucchini, cover and simmer for 15 minutes.
4. Remove from heat, stir in spinach and cover to allow to steam in Dutch oven, 5 minutes.
5. Serve with parmesan cheese.

Recipe from the Kitchen of Rose Hoerner

Recipe Thursday-Garimark Italian Seasoned Chicken Cheese Wraps

Posted on May 24th, 2018 | Posted in Recipes, Sandwich

Garimark chicken is our go to for consistent frozen chicken tenders, fillets and breasts. Save time in your kitchen with their product that is flavored to perfection. Here we took their Italian Breaded 7oz Fully Cooked Chicken Fillet and made a slightly spicy lunch wrap. The flavor of Garimark chicken stands out against the mild cheddar, mayo, crisp lettuce and tomato and is all wrapped inside of a Father Sam’s jalapeno cheddar tortilla! Add this to your specials menu to satisfy your customers hunger!

Yield 2 Wraps
2 7oz Garimark Italian Seasoned Fully Cooked Chicken Fillets (553038, 10#)
2 slices yellow mild cheddar (774110, 6/1.5#, Great Lakes)
2 tablespoons heavy mayo (992157, 4/1GAL, Dukes)
1/2 cup chopped romaine (04485, 6/2#)
4 slices 6×6 tomatoes (01078, 25#)
2 12” jalapeno cheddar tortillas (559908, 6/12CT, Father Sams)

Heat oven to 400 degrees Fahrenheit. Bake chicken fillets for 20 minutes, remove from oven and place a slice of cheddar cheese on each, to melt, let cool slightly and slice.

Lay tortillas on a clean flat surface. Spread 1 tablespoon of mayo on each tortilla, lay 1/4 cup chopped romaine, 2 slices of tomatoes and 1 sliced chicken fillet on each tortilla. Fold tightly to form a burrito shape.

Serve warm or at room temperature.

Recipe from the kitchen of Kristy Clark

Recipe Thursday-Berks Fiesta Grill Franks

Posted on May 17th, 2018 | Posted in Recipes

Grilling season has arrived! Optimize the concept of fast food by stocking your snack bar, concession stand, or food truck with these Berks Packing Co. 7″ fiesta grill franks. Spicy and sensational, these franks are filled with 100% domestic beef and pork. Then, jalapeno peppers, american cheese, and all-natural spices are added to the frank. To complement their spicy flavor, these franks are hickory smoked giving them the ultimate spicy and smoky flavor. These fiesta grill franks are perfect for covering in ketchup, mustard, sauerkraut, or chili! Franks can also be chopped up and added to other recipes. Additionally, the jalapenos in these franks help give an extra spicy kick.

Yield 4 Franks
4 Berks 4-1 Fiesta Franks (110105, 2/5#)
4 6″ hot dog rolls (559496, 120CT)
1 cup sauerkraut, drained (991654, 6/#10, Silver Floss)
1/4 cup bacon topping (440052, 2/5#, Hormel)
Sriracha Chili Sauce (992257, 12/28OZ, Huy Fong)

Grill Berks Fiesta Franks until desired doneness. Top with warmed sauerkraut, toasted bacon topping and Sriracha!

Recipe Thursday-Godshall’s Turkey Pastrami Melt

Posted on May 10th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

Godshall’s Turkey Pastrami Melt brings layers of savory sliced turkey pastrami, smoked cheddar cheese, spicy brown mustard and sliced onion between grilled slices of tasty pumpernickel bread.

Learn more about our Supplier of the Month-Godshall’s and save here!

Yield 4 Sandwiches

  • 4 tablespoons salted butter, divided (880025, 1#)
  • 1 cup thinly sliced sweet onion (00691, 50#)
  • 8 slices smoked cheddar cheese (774151, 4.5#, Biery)
  • 8 slices multigrain bread (533052, 8/24oz, La Brea)
  • 2 tablespoons spicy brown mustard (991258, 1GAL, Gulden)
  • 1/2 pound of Godshall’s sliced turkey pastrami (GOD130, 4#)

Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add onion; sauté 5 to 6 minutes or until tender.

Spread butter on outside of all bread slices and flip over. Then spread mustard over 4 slices bread; top each with 1 slices of the cheese, cooked onion and turkey pastrami. Top with remaining 1 slice of cheese and bread.

Cook sandwiches in same skillet over medium-low heat 3 to 4 minutes per side or until cheese is melted.

Recipe adapted from Sargento.com

Recipe Thursday-Mrs. Difillippo Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwich

Posted on April 26th, 2018 | Posted in Recipes, Sandwich

Having meatballs on hand can be a very versatile ingredient! Here Chef Burg uses Mrs. Difillippo’s 1oz Meatballs to make Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwiches. These sandwiches have a fresh Spring flavor that will get your customers addicted and coming back for more.

Yield 6 Sandwiches
2lbs Mrs. Difillippo 1oz meatballs (DVF6016, 2/5#)
2 tablespoons vegetable oil (992065, 6/1GAL, Town & Country)
6 eight inch long hoagie rolls (559025, 60CT, Amoroso)

For Glaze:
1 cup Hoisin sauce (991687, 4/5#, Kikkoman)
½ cup rice vinegar (991952, 4/1GAL, Savor)
2 tablespoons honey (DG0140, 5#, Monarch’s Choice)
2 cloves garlic, minced (02619, 5#)
¼ cup soy sauce (991679, 4/1GAL, La Choy)
2 teaspoons sesame oil (992008, 12/6.2OZ, Pan Chi)
2 one inch thick rounds of sliced fresh ginger (00364, 1#)
1 three inch section of fresh lemongrass, smashed a bit with the back of a knife (00537, 2#)
2 teaspoons Sriracha sauce (992257, 12/28OZ, Huy Fong)

For Garnish:
½ cup jalapenos, sliced thinly (01720, 1/2 Bushel)
12 sprigs Fresh cilantro (05329, 1#)
1 cup quick-pickled daikon radish (00910, 40#) and carrots (00205, 25#) (recipe follows)
1 large seedless cucumber, cut into 1/8” thick rounds (07500, 6CT)

For glaze:
– Combine all ingredients in a medium non-reactive pot and bring to a boil.
– Reduce heat to medium and simmer gently for about 10 minutes or until it reduces and thickens a bit.
– Remove ginger and lemongrass pieces and set glaze aside.

For meatballs:
– Sauté over medium-high heat in a large skillet with 2 tablespoons of vegetable oil until meatballs are thoroughly browned on all sides and cooked through.
– Remove to a large mixing bowl, and toss with about half of the glaze, adding more if necessary (meatballs should be well-coated, but not swimming in sauce).

To assemble:
– Split rolls in half lengthwise and lightly toast on both sides.
– Arrange meatballs (about 6 per sandwich) in center of each roll, and drizzle a bit of the reserved glaze over the top so that the bread soaks some up, if you’d like.

– Generously top the meatballs with sprigs of cilantro, cucumber slices, pickled radish/carrot, and jalapenos.
– Serve immediately.

Quick-Pickled Daikon Radish and Carrot

2 large carrot, peeled and cut into thin strips (about 1/8” and 3” long). Should be about 3 cups. (00205, 25#)
1 large daikon radish (00910, 40#), peeled and cut into thin (same as the carrots). Should be about 3 cups.
1/2 cup sugar (991842, 50#, Golden Barrel)
3 tablespoons kosher salt (10200500, 7#, Regal)
2 cups water
1 cup rice vinegar (991952, 4/1GAL, Savor)

– Combine carrots, radish, sugar, and salt in a large bowl.
– Massage salt and sugar into vegetables until it’s dissolved.
– Add water and rice vinegar to vegetables.
– Pack into quart-sized containers. Can be used immediately, but they get even better if you let them sit overnight or up to 1 week.

Recipe from the Kitchen of Chef Kevin Burg

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