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
- 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)
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
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
- 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)
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
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
- 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)
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
Enjoy a great appetizer or a tasty twist on your lunch sandwich with Hormel’s Applewood Smoked Bacon Club Wrap.
To view our Hormel September product specials click HERE.
Yield 6 Servings
12 ounces package Hormel Applewood Smoked Bacon (554037, 15#)
1 cup mayonnaise (992173, 4/1GAL, Ventura)
1 garlic clove, minced (02619, 5#)
6-12″ flour tortillas (559309, 6/12CT, Tyson)
12 leaves bibb lettuce (00569, 12CT)
12 slices tomato (01074, 25#)
12 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
8 ounces turkey (FRD306-0, 2/8#, Freda)
8 ounces tavern style ham (FRD207-0, 8#, Freda)
Cook bacon in skillet on medium heat; drain on paper towels.
In bowl, combine mayonnaise and garlic; mix well. Spread mayonnaise mixture over each tortilla, leaving 1/2-inch border.
Top each tortilla evenly with lettuce, tomato, cheese, turkey, ham and bacon. Roll up tortillas tightly; wrap with plastic wrap, enclosing ends. Refrigerate until serving time.
Cut each tortilla roll crosswise into 8 slices to serve. Thread rolled club on skewer with stuffed green olive, if desired.
Recipe adapted from HormelFoods.com
Eggplants are in season right now in Pennsylvania so we are trying to figure out delicious ways to use them up! These Eggplant Pizzas are a simple dish that can be your main course or an appetizer and of course you should get creative with your toppings!
1 large eggplant (00315, 6CT)
1/4 cup olive oil (992055, 4/3LTR)
Kosher salt (CQS030, 12/3#, Morton)
1 cup shredded mozzarella part skim (775564, 6/5#, Foremost Farms)
3/4 cup pizza sauce (990295, 6/#10, Full Red)
1/4 cup golden cherry tomatoes
Slice eggplant into 1/2 inch slices, brush with oil and salt. Grill on medium heat for 3-4 minutes per side. Place on baking sheet and top with sauce, cheese and halved cherry tomatoes. Now you can finish cooking either on the grill or in the oven for 6-8 minutes on 350. It may be cleaner in the oven.
Recipe from the Kitchen of Kristy Clark