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Recipe Thursday-Premium Reserve Pork Loin With Honey Cajun Butter

Posted on November 8th, 2018 | Posted in Main Course, Recipes

We took this 10 pound center cut Premium Reserve tenderloin and smoked it for 30 minutes and then grilled it for 45 minutes to make a smokey flavor with a nice crisp exterior. The only seasonings we added were cajun seasoning, salt and pepper rubbed on and then brushed with a honey butter mixture. The pork definitely spoke for itself on the plate and was a hit with guest. We served this fall meal with brown rice, butternut squash, spinach and goat cheese and grilled carrots.

Yield: 12 Servings
Ingredients
1-10# Premium Reserve Center Cut Boneless Loin (HTF1855, 2/10#)
Regal cajun spice (10200305, 5#)
Regal pepper (10200108, 5#)
Regal Kosher salt (10200500, 7#)
1/2 cup butter (880030, 1#)
1/4 cup Monarch’s Choice clover honey (DG0140, 5#)

Method
Season pork with cajun spice, pepper and salt. Smoke for 30 minutes. While it smokes heat the butter and honey on stove top in small saucepan. When it’s time to grill brush on honey mixture periodically as it grills. Grill on medium heat for 30 minutes until internal temperature is at 125 degrees and then crank your grill temp up to high and grill for about 15-25 minutes until internal temperature reaches 145 degrees Fahrenheit. Allow to rest for 10 minutes before slicing and serving.

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
Ingredients
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)

Method
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
Ingredients
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)

Method
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
Ingredients
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)

Method
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
Ingredients

  • 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#)
Method

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

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