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Recipe Thursday-Hatfield Grilled Pork Chops with Grilled Potato Salad

Posted on August 4th, 2016 | Posted in Grilling, Main Course, Recipes, Side Dish

Clemens Pork Chop-

What a simple summer meal of grilled veggies and a solid piece of tender pork! Hatfield’s tenderized pork chops were fast and easy to make with a lot of natural flavor. All we did was season with salt, pepper and oregano!

Hatfield Pork Chop in packaging (1 of 1)

Yield 4 Servings
Pork Chop
4 4-ounce Simply Tender Hatfield Boneless Pork Chops (HTF1604, 6/4PC/PK)
1 tablespoon finely chopped fresh oregano (05407, 4OZ)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
Pepper (CQP064, GAL)

Creamy Cucumber and Grilled Potato Salad
2 pounds small to medium Red Bliss potatoes (about 12) (00881, 50#)
Kosher salt (CQS030, 12/3#, Diamond Crystal)
1/3 cup crème fraîche (CWUS550, 1/4.75#, Vermont Butter & Cheese) or mayonnaise (992177, 4/1GAL, Golbon)
2 tablespoons red wine vinegar (991953, 4/1GAL, Oasis)
1 tablespoon light corn syrup (992601, 4/1GAL, Karo) or 2 teaspoons sugar (991842, 50#, Golden Barrel)
1 teaspoon Dijon mustard (991256, 6/8.8#)
1 teaspoon celery seeds (CQC023, QT)
1 small garlic clove, minced (02619, 5#)
1/4 cup vegetable oil, plus more for brushing (992065, 6/1GAL, Town & Country)
Pinch of crushed red pepper (CQP100, 4#, Assagio Classico)
1 teaspoon finely chopped fresh oregano (05407, 4OZ)
1/2 cup chopped parsley plus 1 teaspoon minced parsley (00754, 6CT)
Freshly ground pepper (CQP064, GAL)
1 English cucumber, thinly sliced (00282, 12CT)
1/3 cup thinly sliced red onion (00683, 5#)


Apply salt, pepper and oregano to both sides of pork and let rest.

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 10 minutes. Transfer to a plate and let cool slightly.

Turn grill to medium and grill pork chops for 2 minutes each side. Transfer to plate and let rest.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve alongside pork chops.

Recipe from FoodandWine.com

Recipe Thursday-Grilled Devault Burgers

Posted on July 28th, 2016 | Posted in Grilling, Main Course, Recipes, Sandwich, Supplier of the Month

One of our favorite burgers is still Devault 2145 Homestyle Burgers. There is nothing quite like a fresh grilled burger with all the toppings to get the meal started off right!

Devault Homestyle Burgers are 100% pure ground beef that looks and tastes homemade.  Juicy, tender, uniquely shaped and then portioned to your specifications.  IQF.

To view our Devault Foods July product specials click HERE.

Devault Burger

Devault Burger

Devault Homestyle 80/20 4oz Burgers (DVF2145)
Mild Sliced Cheddar Cheese (774106)
Better Burger Lettuce (05968)
Sliced Tomatoes (05932)
Sliced 1/8″ Onion (03835)
Buns (559497)
Ketchup (992300)
Mustard (991253)
Any additional toppings of your choice!

Preheat lightly oiled grill to 350˚F. Place frozen burger on the grill and close lid. Flip once you see the top of the burger defrosting, about 4 minutes. Continue cooking until internal temperature reaches 165˚F. Top with cheddar cheese when you have about 1 minute left to grill.


Serve with toppings and condiments.




Recipe originally posted in September 2013

Recipe Thursday-Grilled Hippey Franks

Posted on June 2nd, 2016 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

We kicked off the Summer season on Monday with a Memorial Day pool party! We Grilled Hippey Hot Dogs and topped them with Happy Hal’s Jalapeno Relish, The Bacon Jams’ Bacon Spread and traditional condiments. These hot dogs remain my all time favorite. They are hearty and plump up nicely when grilled and have a nice snap to them when you bite through the casing. So please make sure to enjoy these freaky franks responsibly this Summer!

Grilled Hippey Hot Dogs

Hippey Franks

Yield 18 Hot Dogs
1-3# box regular Hippey franks (DVM410, 3#, Denver Meats)
1-60oz The Bacon Spread Black Pepper (991023, 2/60OZ, The Bacon Jams)
1-9oz Happy Hal Jalapeno Relish (12/9oz, CTZ006)
ketchup (992300, 6/#10, Heinz)
mustard (991253, 4/105oz, Frenchs)

Heat grill to medium high. Grill hot dogs for about eight minutes until plump and split on top. Rotate evenly while grilling. Serve immediately!

Recipe Thursday-Hatfield Baby Back Ribs

Posted on October 8th, 2015 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

Clemens Ribs (1 of 1)

Wanting to make ribs, but do not have 3 hours to stand by your grill? Well, try this recipe for tender, juicy, fall off the bone ribs in just 30 minutes. You can cut down on the cook time, but prepping the ribs the day before in the oven and then finishing them on the grill right before serving.

Yield 3 Racks 6-8 Servings
3 racks Hatfield 2# Baby Back Ribs (HTF1270, 35#)
meat rub of choice (CQB021-Country Quest BBQ Rub, 9# or CQB022-Country Quest Bourbon & Sugar Rub, 9#)
Cortazzo’s Awesome in a Jar BBQ Sauce (CTZ004, 12/16oz)

Rub the ribs on both sides with rib rub. Place on a large roasting pan or sheet pan. Let rest in the refrigerator 8 hours or overnight.

Bring to room temperature.

Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 1/2 hours.

Here is where you can store ribs overnight if necessary.

Preheat the grill.

Transfer to the hot grill, brush the ribs withe the sauce, cover and cook over indirect heat. Baste and turn every 10 minutes, for 30 minutes.

Remove ribs from the grill. Serve with additional sauce on the side.

Recipe from the Kitchen of Gene Clark

Recipe Thursday-Grilled Hormel Pepperoni Pizza

Posted on August 20th, 2015 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

Hormel Pizza 2 (1 of 1)

I was pretty excited to try out a new pizza dough recipe for this grilled pizza! This crust is lighter, thinner and chewier than my previous recipe. I then got creative with toppings, but also stayed true to the traditional pepperoni pizza too using Hormel’s 14490 sliced pepperoni-14sl/oz and a blend of part skim mozzarella and Italian fontina cheeses!

Click here to view the Hormel products that are on special this month.

Yield 6-10″ pizzas

Pizza Dough
2 1/2 teaspoons instant dry yeast (991830, 1#)
2 cup warm water
2 teaspoons sugar (991842, 50#, Golden Barrel)
3 teaspoons kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup finely ground corn meal (991787, 50#, Agricor) or whole wheat flour (991821, 50#) (I used a blend)
3 tablespoons olive oil, divided (992059, 3LTR)
4 1/2 – 5 cups all purpose flour (991889, 25#)

In the bowl of an electric mixer fitted with dough hook, stir yeast into warm water and sugar. After 5 minutes it should bubble, then stir in salt, corn meal and 1 tablespoon of olive oil. Add flour 1/2 cup at a time, stirring at low speed until dough forms a ball and pulls away from sides of bowl (about 4 minutes). You may need to add a little more flour or water to get the right consistency. Let dough rest in bowl for 15 minutes. It should be fairly soft.

Remove from bowl and divide into 6 equal pieces. Gently round each piece into a ball and brush with olive oil. Place each ball into a zippered plastic storage bag and drizzle remaining olive oil over each. Seal bags closed. Let sit for at least 30 minutes, or for the best flavor, refrigerate them overnight. Remove from fridge at least 1 hour before making pizzas. You can also freeze dough for up to 3 months – let thaw and come to room temperature before rolling out.

Toppings #1
1 cup pizza sauce (990352, #10, Don Pepino)
2 ounces Hormel Sliced Pepperoni (440039, 25#)
4 ounces shredded part skim mozzarella cheese (775564, 5#, Foremost)
2 ounces Italian fontina (775815, 5#)

Toppings #2
5 green onions, grilled (01013, 3CT)
4 ounces homemade ricotta
1/2 cup cherry tomatoes, sliced (01082, 6/PT)
1 garlic clove, minced (03016, 5#)
5 basil leaves, chopped (04973, 4oz)

Toppings #3
4 ounces homemade ricotta
1/2 cup cherry tomatoes, sliced (01082, 6/PT)
5 basil leaves, chopped (04973, 4oz)
balsamic reduction to drizzle on top (balsamic vinegar to make reduction-CWVE1050, 5LTR)

Toppings #4
1 cup pizza sauce (990352, #10, Don Pepino)
4 ounces Italian sausage (HTF6614, 10#, Nick’s)
4 ounces homemade ricotta
4 ounces eggplant, roasted (00315, 6CT)
1 garlic clove, minced (03016, 5#)
5 basil leaves, chopped (04973, 4oz)

Dough recipe from Camillestyles.com

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