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Recipe Thursday-Hatfield’s Pancetta wrapped Pork Loin

Posted on November 9th, 2017 | Posted in Main Course, Recipes

Hatfield’s Pork Tenderloins are very versatile. They are packed 2/1.3# boneless tenderloins to a cryovac. We brined these and then wrapped them in pancetta and baked them until they hit an internal temperature of 140 degrees. The pancetta on top added a nice crunch of saltiness to each bite of pork. Consider this for a possible holiday entree!

Yield 6 Servings
Ingredients
2-1.3# Hatfield Boneless Pork Tenderloins (HTF1171, 10#)

Brine
1/2 cup kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns (CQP071, QT)
1 head of garlic, halved crosswise (00351, 5#)
1 tablespoon of thyme (QCT041, QT)

Roasting Touches
3 tablespoons olive oil (992055, 3LTR)
1/2 tablespoon thyme (QCT041, QT)
1/2 tablespoon rosemary (CQR039, QT)
kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP064, GAL)
7 ounces thinly sliced pancetta (441124, 3/3#, Citterio)
2 large carrots chopped (00179, 2/5#)
1 large onion quartered (00691, 50#)
2 cups fingerling potatoes, halved (03363, 10#)

Method
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic and thyme; stir to dissolve salt and sugar, about 10 minutes. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork tenderloins; cover and chill for 8-12 hours.

Remove pork from brine and sit at room temperature for 45 minutes. Preheat oven to 400 degrees.  In a small bowl, toss 2 tablespoons of olive oil over the vegetables. Season with salt and pepper. Transfer to the roasting pan.

Heat large skillet over high heat.Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt and pepper. Add the pork to the skillet and sear over until browned, about two minutes per side. Transfer seared pork to roasting pan, on top of vegetables.

Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.

Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and pork is cooked through. We covered the pork for 15 minutes and then uncovered it for the remaining time. Once the pork was done we removed it from the roasting pan and continued to cook the veggies for 10 more minutes.

Slice pork and serve!

Recipe adapted from HalfBakedHarvest.com

Recipe Thursday-Hormel Pepperoni with Truffled Mascarpone Sandwich

Posted on November 2nd, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Hormel pepperoni and hamocollo, baby arugula, pickled onions and truffle mascarpone on a rustic focaccia roll.

Yield 4 Sandwiches
Ingredients
Hormel Pepperoni, sliced (440039, 25#)
8 ounces sliced hamoollo (FRD103-2, 2/8#, Freda)
4 ounces baby arugula (00065, 4#)
2 ounces pickled onions
4 ounces mascarpone (775760, 1#, Belgioioso)
1 teaspoon truffle oil (BK0601, 8oz)
4 rustic Italian focaccia rolls (533001, 72/4oz, Signature)

Method
Mix mascarpone with truffle oil. Assemble sandwiches and enjoy!

Recipe from Hormelfoodservice.com

Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

Recipe Thursday-Clemens Smoked Pork Butt Tacos

Posted on July 27th, 2017 | Posted in Main Course, Recipes

Summertime in Lancaster is all about the fresh corn that makes any dinner simply delicious! Although the corn was not our main course, these tacos highlight Clemens Smoked Pork Butts and fresh avocados. The pork was lean, tender and easy to shred after hours in the smoker and reheating in the oven, and the avocados ripened perfectly from our supplier. I have had the best of luck bringing in a 12 count of unripe avocados and allowing them to ripen at room temperature. Once they are ripe I move them to the fridge to preserve them until we are ready to use them. Almost nothing is more disappointing to me than cutting into a bad avocado!

Yield-4 Servings
Ingredients
1 Clemens Bone In Boston Pork Butt (221076, 2/10#)
1/4 cup pork and veal seasoning (990506, 4/24OZ, Magic Seasoning)
2.2# hickory wood chips (01869, 2.2#)

Taco toppings
8-6″ corn tortillas (559553, 12/60CT, Mission)
1/2 cup sour cream (HPH050, 4/5#, Crowley)
1/4 cup chopped white onion (00676, 50#)
1 large 6×6 tomato, chopped (01078, 25#)
2 avocados (01159, #1 green, 12CT)
hot sauce (991230, 4/1GAL, Bulliard)

Method
Smoke pork butt with wood chips for 8-12 hours depending on size. We saved part of the pork butt from a prior day and then reheated it in the oven. We wanted it a little bit juicier and tender so we wrapped it in foil with a vinegary bbq sauce on it and placed it in a covered roasting pan, with 1 cup of water in the bottom. We heated for 2 hours at 300 and then let it rest for 20 minutes. We then shredded the pork and assembled our tacos!

Recipe Thursday-Devault Precooked Chicken Steak Burritos with Black-Bean Salsa

Posted on July 13th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

We recently began stocking Devault’s Precooked Chicken Steak, so I was eager to test it out in a nontraditional recipe. Simple and fast to make, with lots of nice flavor from the chicken steak and black beans salsa! How are you thinking outside the bun?

Click here to save this month on Devault’s product line.

Yield 4 Servings
Ingredients

  • 1 2/3 cups drained and rinsed black beans (991645, 6/#10, Furmano)
  • 1/4 cup cilantro, chopped (05329, 1#)
  • 1 tablespoon lime juice (990333, 12/32oz, Castella)
  • 1/4 teaspoon ground cumin (CQC094, QT)
  • 1/4 teaspoon Kosher salt (CQS030, 12/3#, Morton’s)
  • 1 1/3 pounds Devault precooked chicken steak (DVF2750, 3/4#)
  • 1/4 teaspoon chili powder (CQC041, QT)
  • 1/4 teaspoon fresh-ground black pepper (CQP071, QT)
  • 1/2 pound shredded pepper Jack cheese (774139, 4/5#)
  • 4 large, 10-inch, flour tortillas (559914, 12/12CT, Father Sam’s)

Method
In a small glass or stainless-steel bowl, combine the beans, cilantro,  lime juice, cumin, and 1/4 teaspoon of the salt.

Heat the chicken steak on the stove top with the chili powder and pepper. Cook the chicken over medium heat until thawed, about 4 minutes.

Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken steak. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

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