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Recipe Thursday-Buffalo Pulled Pork Potato Skins with Ken’s Bleu Cheese Dressing

Posted on February 15th, 2018 | Posted in Appetizer, Recipes

Yum! These potato skins turned out better than I could have expected. Great combination of flavors with buffalo sauce on pulled pork and the heat mellowed out by some Ken’s Chunky Bleu Cheese!

Yield 12 Servings
Ingredients
6 large russet potatoes , rinsed (05300, 70CT)
2 tablespoons olive oil (992055, GAL)
3 tablespoons butter , melted (880025, 36/1#)
1 pound Hatfield Pulled Pork BBQ (HTF3508, 2/5#)
8 ounces shredded cheddar cheese (774136, 5#, GOLBON)
4 green onions , diced (01008, 48CT)
salt (CQS030, 3#, Morton) and pepper (10200108, 5#, Regal) to taste
Ken’s Bleu Cheese Chunky Dressing (991407, GAL)for Serving 

Buffalo Sauce
1/3 cup hot sauce (991202, GAL, Crystal)
1/2 cup butter (880025, 36/1#)
2 tablespoons Worcestershire sauce (991668, GAL, Castella)
1/2 teaspoon celery salt (10207308, 16OZ, Regal)
1/2 teaspoon garlic powder (10200064, 5#, Regal)
1/2 teaspoon ground black pepper (10200108, 5#, Regal)

Method
Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.

Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If that’s the case, you can gently score around the edges before scooping to make it easier.

Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter. Bake for an additional 5-8 minutes. This will help firm them up so they won’t fall apart. Remove from the oven and fill the potatoes with the buffalo pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. When done add a spoon full of Ken’s Chunky Bleu Cheese Dressing and sprinkle with the green onions and fresh cracked pepper. Serve immediately.

For the Buffalo sauce

Heat a small-size pot on low heat, and add the butter, hot sauce, Worcestershire sauce, celery salt, garlic powder and pepper.

Stir as the butter melts.

Let cook for about 7 minutes or until the butter has melted and the ingredients are mixed in with the butter. Stir buffalo sauce into 1 pound of warmed pulled pork.

Recipe Thursday-Berks Pita Pizza Bites

Posted on May 11th, 2017 | Posted in Appetizer, Recipes

A winning recipe for game night! Play Ball!

Yield 4-6 Servings
Ingredients
4 pita breads, 7 inch (559351, 12/10CT)
3/4 cup marinara sauce (990294, 6/#10, Full Red)
1 1/4 cups shredded mozzarella (775564, 6/5#, Foremost Farms)
2 Berks All Beef Franks, parboiled and thinly sliced (110106, 2/5#)
1/2 cup button mushrooms, thinly sliced (00632, 10#)
1/4 cup sliced black olives (990412, 6/#10)
1/4 teaspoon dried oregano (CQO074, 5#, Assagio Classico)

Method
Preheat the oven to 425 degrees. Place the pitas on a baking sheet. Using a spoon, divide the marinara sauce over the pita breads making sure to leave a 1/4-inch border on each pita pizza. Sprinkle 1 cup of cheese over the pizzas. Evenly distribute the frank slices, mushroom slices and olive slices over the pizzas. Sprinkle the pizzas with remaining 1/4 cup of cheese.

Bake for 10 minutes until the cheese has melted and the pita bread is crisp.

Sprinkle with dried oregano. Allow the pizzas to cool for 2 minutes and slice each pita into triangles. Serve warm.

Recipe from BerksFoods.com

Recipe Thursday-Clemens Millionaire’s Pork Belly Bites

Posted on March 9th, 2017 | Posted in Appetizer, Recipes

Clemens offers a nice cryovaced pork belly with skin on that is very versatile. Aside from cutting it into thick cut bacon slices we made hot and spicy candied pork belly bites! We cut ours into 1 inch by 1/2 inch cubes and simply roasted them for 45 minutes with brown sugar and some spices!

Yield 8 Servings
Ingredients

  • 1 pound Hatfield Pork Belly cut into 1″ by 1/2″ cubes (HTF2971, 10/4.25#)
  • 1/2 teaspoon cayenne pepper (CQC017, QT)
  • 1 1/2 teaspoons crushed red pepper (CQP101, QT)
  • 1 teaspoon fresh ground black pepper (CQP064, GAL)
  • 3/4 cup packed light brown sugar (NSU2150, 50#, Golden Barrel)
Method

Preheat oven to 350 degrees. Cover pan with foil. Mix spices together in large bowl or seal top bag. Toss pork belly bites in spices and then lay out on pan. Bake for 45 minutes until sugar has candied nicely. Allow to cool for 10 minutes. Cut pork skin off of the bites and serve with toothpicks!

Recipe adapted from thesuburbansoapbox.com

Recipe Thursday-TBJ Gourmet’s Bacon Jam Blue Cheese Flatbread

Posted on February 23rd, 2017 | Posted in Appetizer, Recipes

This is one of the first recipes that founder Bruce Kramer came up with with The Bacon Jams. He has seen it recreated with a few different variations and all of them have been delicious.

Yield 4 Servings
Ingredients

  • 4- 12″ flatbread crust (F7745, 60/5OZ, Fontanini) or dough (559448, 24/18oz, DeIorios) rolled out to the same size
  • 9oz TBJ Gourmet Red Chile & Garlic Spreadable Bacon (991022R, 6/9oz)
  • 1 cup crumbled blue cheese (775812, 5#)
  • 2 cups fresh baby arugula (00065, 4#)
  • 2 tablespoons extra virgin olive oil, divided (992059, 4/3LTR)

Preparation
Oil a baking sheet and preheat your oven to 350 degrees for raw dough (for prepared crust follow package instruction). Spread The Bacon Jams Red Chile & Garlic Spreadable Bacon evenly across your dough or crust. Sprinkle the crumbled blue cheese evenly over the pie. Place the pie on the baking sheet and set in the oven. Mix arugula with remaining olive oil and season with salt and pepper. After 15 minutes, or when your crust is golden and crispy, remove the baking sheet from the oven and add the arugula. Cut on a cutting board and serve hot or cold.

Recipe from tbjgourmet.com

Recipe Thursday-GariMark Texas Chicken Nachos

Posted on September 22nd, 2016 | Posted in Appetizer, Recipes

texas-chicken-nachos-with-real-food-by-dad-copy
Photo from RealFoodByDad.com

I’ve always thought that this recipe looked tempting so what better time to break it out when football season is in full swing! Simple way to incorporate GariMark’s Chicken Tenders into a main course or appetizer.

Yield 4 Servings
Ingredients

  • 1½ pound GariMark 10024 Chicken Tenders (553071, 10#)
  • 1½ cups shredded cheddar cheese (774136, 4/5#, GOLBON)
  • ½ teaspoon kosher salt (CQS030, 12/3#, Morton)
  • 1½ teaspoon smoked paprika (CQP013, GAL)
  • ¾ teaspoon chili powder (CQC041, QT)
  • ¾ teaspoon cumin (CQC094, QT)
  • ½ teaspoon cayenne pepper (CQC017, QT)
  • 1 tablespoon vegetable oil (992065, 6/GAL, Town & Country)
  • 1 large jalapeno (00814, 10#)
  • 3 tablespoons green onions (01013, 3CT)
  • 6 slices of bacon, cooked and crumbled (KNZ2606, 10#/CS, Kunzler)

Method
Preparation: Heat oven to 450 degrees.

Combine and mix together salt, paprika, chili powder, cumin, cayenne pepper and oil in a bowl. Toss chicken tenders into the bowl to coat. Place tenders on tray leaving at least ½ inch between each piece.

Bake at for 3-4 minutes and flip chicken pieces to the other side and bake for another 3-4 minutes.

Transfer chicken to a cast iron pan, (or continue on the baking sheet), sprinkle with cheese and jalapeno. Return to the oven and increase heat to 425 degrees F. Bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle green onions and crumbled bacon on top. Serve immediately.

*Optional: Serve with Ranch dressing or blue cheese dressing for dipping.

Recipe adapted from RealFoodByDad.com

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