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Recipe Thursday-Hatfield’s Long Cut Pork Shoulder with Sauerkraut & Cracklings

Posted on January 7th, 2016 | Posted in Appetizer, Main Course, Recipes

Clemens Pork Shoulder cooked-2

New Year’s Day has never tasted better! Thanks to our host who slow cooked Hatfield Bone-In Long Cut Pork Shoulder with a Bavarian spice rub and mixed it with homemade sauerkraut! Then with the leftover skin on the pork she made cracklings, which I have never had before. They melted in your mouth and the seasoning on both the pork and cracklings was savory and complimentary to the rest of the meal, which was served with mashed potatoes, applesauce, salad and bread.


Yield 8 Servings
1 fresh Long Cut Pork Shoulder Bone-In (HTF1036, 2/18#)

Bavarian Spice Blend
1 tablespoon brown mustard seed (CQM080, 6/22OZ, McCormick)
2 teaspoons thyme leaves (CQT041, QT)
1 teaspoon garlic powder (CQG028, QT)
1/2 teaspoon rosemary leaves (CQR039, QT)
1/2 teaspoon sage (CQS028, QT)
2 crumbled bay leaves (CQB011, QT)

2 tablespoons kosher salt (CQS030, 3#, Diamond Crystal)
2 teaspoons black pepper (CQP064, GAL)

Remove pork from cryovac package and let rest at room temperature for 1-2 hours.

Preheat oven to 400 degrees. Place on rack in roasting pan. Roast fits perfectly in a full size steam table pan. Score the skin and fat in a 1″ diagonal strips. Crosshatch with a 3″ spacing. Be careful to not cut through to meat. This pattern works well to make cracklings after roasting.

Clemens Pork Shoulder Raw-

Mix the Bavarian spice blend and rub into meat with salt and pepper to taste.

Put uncovered roast in oven. After 45 minutes, lower heat to 325. You can loosely tent after three hours.  Total roasting time is 6 hours.

Let rest a half hour. Remove fat cap with skin. Cut roast into serving size pieces.  Yield was 7-3/4 pounds of meat.  Drain drippings from pan and remove as much fat as you can.

Clemens Pork Shoulder-with Kraut-3
For pork and sauerkraut, put 5 pounds of pork in 2″ full size steam table pan. Add 5-6 quarts of drained sauerkraut. You should have 5-6 cups of drippings. Mix this through pork and kraut. Bake covered at 325 degrees for two hours and serve.

For cracklings – Preheat oven to 400 degrees. Cut removed skin into strips and remove extra fat pockets underneath. Place strips on draining grate on sheet pan. Salt and place in oven. This is smokey. Keep a close eye on progress. After 10 to 15 minutes, remove and flip cracklings. Bake another 10 minutes until nice and crispy. Serve as an appetizer or cut up for croutons.

Recipe from the Kitchen of Donna Clark

Recipe Thursday-Mrs. T’s Pierogies

Posted on December 10th, 2015 | Posted in Appetizer, Main Course, Recipes

Mrs Ts Pierogies with bacon (1 of 1)

Mrs. T’s Pigskin Pierogies

Mrs Ts Pierogies (1 of 1)

Browned Mrs. T’s Pierogies with Onions

Mrs. T’s Pierogies are a simple item to provide as a main dish or as a side. This weekend we tested out a few different pierogie recipes. Buffalo Pierogies for the hot wing lovers! Ranch Pierogies for the kids! Pigskin Pierogies for the bacon lovers and traditional butter and sauteed onions for the tradionalist. Mrs. T’s Pierogies are versatile, simple to prepare and most importantly delicious to eat!

Mrs. T’s Pierogies (559005, 4/6#)

Buffalo Pierogies
1 cup sriracha Sweet Baby Rays wing sauce (991187, 6/.5GAL)

Bake: Toss pierogies in wing sauce and bake at 400 degrees for 20 to 30 minutes until golden brown.
Deep Fry: Direct fro freezer to deep fryer for approximately 3 minutes till golden brown. Toss with wing sauce.

Ranch Pierogies
1/2 cup Ken’s buttermilk ranch dressing (991426, 4/1GAL)

Bake: Toss pierogies in ranch and bake at 400 degrees for 20 to 30 minutes until golden brown.
Deep Fry: Direct fro freezer to deep fryer for approximately 3 minutes till golden brown. Toss with ranch.

Pigskin Pierogies
bacon sliced in half (KNZ2660, 12/1#, Kunzler)
1/4 cup brown sugar (992005, 50#, Golden Barrel)

Defrost pierogies in hot water for 3 minutes. Wrap with 1/2 slice bacon, sprinkle with brown sugar. Bake: At 400 degrees for 20 to 30 minutes until golden brown.

Traditional Pierogies
1 yellow onion, sliced (00691, 50#)
8 tablespoons butter (880025, 36/1#)
sour cream (HPH050, 5#, Crowley)

Defrost pierogies in hot water for 3 minutes. Melt butter in medium skillet on medium heat. Add sliced onions and sautee until soft, about 5 minutes. Add pierogies and pan fry until brown. Serve with sour cream.

Recipes from www.pierogies.com

Recipe-GariMark Buffalo Chicken Tenders

Posted on November 25th, 2015 | Posted in Appetizer, Main Course, Recipes, Supplier of the Month

GariMark Tenders Cooked (1 of 1)

GariMark Chicken Tenders 10024 are a very versatile uncooked tender. Here I made a Buffalo Style Chicken Tender served with Ken’s Chunky Blue Cheese and Celery. Some other recipe ideas that I though of, that you may not think to use a tender for, are chicken Parmesan or as a pizza topper!

No Mercy Sauce (1 of 1)

For this recipe I used Country Quest’s fully prepared No Mercy Meat ‘n Wing Sauce.

GariMark Tenders Coated (1 of 1)

It was perfect for coating the chicken and giving them nice flavor with not too much heat. Do be careful though when you first open the oven as the heat from the sauce definitely filled the kitchen as well as my face!

GariMark 10024 (1 of 1)

GariMark 10024 Open (1 of 1)

Yield 8 Servings
2.5# GariMark Uncooked Chicken Tenders (553071, 10#)
1 10oz Jar No Mercy Meat n’ Wing Sauce (CQW075, 12/10OZ, Country Quest)
Ken’s Chunky Blue Cheese Dressing (991407, 4/1GAL)
Celery (00227, 3CT)

Preheat oven to 450 degrees. In shallow pan pour wing sauce and coat each tender using a brush. Bake on a rimmed pan for 15 minutes and then turn on broiler for 2-3 minutes to crisp up the tender. Serve with Ken’s Chunky Blue Cheese Dressing and celery.

Recipe Thursday-Pickled Green Beans

Posted on August 27th, 2015 | Posted in Appetizer, Recipes, Side Dish, Snacks

Pickled Green Beans (1 of 1)

This was a great addition to Hometown’s Company Picnic menu this past weekend! Simple, fast, fresh and healthy!

Yield: 4 Cups
1/2 cup white wine vinegar (991961, 4/1GAL, Regina)
1/4 cup water
1 teaspoon fine sea salt (NSA1450, 50#)
1 pound green or purple wax beans, trimmed (02596, 2/5#)
1 cup coarsely chopped dill (00300, 4OZ)

In a small saucepan, simmer the vinegar, water and salt, stirring, until the salt 
dissolves. Combine the beans and dill in a heatproof bowl; cover with the hot brine. Let cool to room temperature, about 2 hours. Serve at room temperature or chilled.

Recipe from FoodandWine.com

Recipe Thursday-Devault Cheesesteak Quesadilla

Posted on June 4th, 2015 | Posted in Appetizer, Main Course, Recipes

Cheesesteak Quesadilla (1 of 1)

Devault’s Philly Style Steak Meat strikes again. This time I made a mozzarella cheese, provolone cheese and steak mix that I used to make quesadillas. Prep a large batch of the steak meat filling and you have a simple weeknight dish to make for yourself or serve at your restaurant! The slow caramelized onions in the steak mix is what sets the recipe apart from others!

Yield 4 Servings
1 large yellow onion, thinly sliced (00691, 50#)
2 tablespoons vegetable oil, divided, plus more as needed (992065, 6/GAL, Town & Country)
12 ounces Devault Philly Style Beef Steak (DVF2824, 40/4oz)
Freshly ground black pepper (CQP064, GAL)
1 1/2 cups shredded provolone cheese (775601, 3/12#)
1 cup shredded low-moisture mozzarella cheese (775562, 4/5#, Golbon)
3-12″ flour tortillas (TU72491, 6/12CT, Tumaro)
sour cream to serve (HPH050, 5#, Crowley)
2 avocados (01159, 12CT, Haas)

Heat 1 tablespoon oil in a medium skillet over medium heat until shimmering. Add sliced onion and season with salt and pepper. Cook, stirring frequently, until golden, about 30 minutes. I added small amounts of water throughout cooking to help caramelize them.  Roughly chop the onion and transfer to a large bowl.

Add 1 tablespoon oil to the skillet and increase heat to high. Season steak with salt and pepper and saute, stirring, until just cooked though, about 4 minutes. Remove from heat and roughly chop.

Devault Steak (1 of 1)

Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool.

Assemble three quesadillas by placing a third of the filling in one tortilla and folding in half. Repeat.

Heat an oiled skillet over medium heat. Place quesadilla on skillet and cook about 3 minutes per side. Cut into 1/4’s and serve 3 wedges per plate with avocado and sour cream!

Recipe from the Kitchen of Kristy Mellinger

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