What's New

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

Recipe Thursday-Grilled Mushrooms and Nick’s Sausages with Pimentón Vinaigrette

Posted on July 2nd, 2015 | Posted in Grilling, Main Course, Recipes

Nicks Sausage (1 of 1)

Recipe not pictured

It’s grilling season and what better way to enjoy dinner than outside with this smoky dish. It is simple, fast and a well balanced dish of veggies, carbs and meats. Nick’s Fine Specialty Sausage makes this dish “The Best of the Best” with their 4oz Chorizo and Mild Italian Sausage Links. We carry their full line of sausage that features specialty sausage, breakfast sausage, Italian sausage and sausage crumbles.

Yield 6 Servings
2 pounds mixed wild mushrooms, portabella caps, crimini, shiitake, oyster mushrooms (02628, 3#) cut into large pieces
Kosher salt (CQS030, 3#, Diamond Crystal)
Pepper (CQP064, GAL)
1 1/2 pounds mixed sausages, Nick’s Hot Chorizo (HTF3568, 2/5#) and Nick’s Mild Italian Sausage (HTF6614, 2/5#)
3 tablespoons sherry vinegar (CWVE430, 4/5LTR)
3 garlic cloves, minced (03016, 5#)
1 1/2 teaspoons pimentón (CQP013, GAL)
4 ounces baby arugula (4 cups) (03491, 3#)
Crusty bread, for serving (991745, 10/1#, Flowers)

Preheat a griddle or 2 large cast-iron skillets and lightly brush with olive oil. In a large bowl, toss the mushrooms with 
3 tablespoons of the olive oil and season with salt and pepper. Cook the mushrooms and sausages on the griddle over moderate heat, turning occasionally, until golden and cooked through, about 10 minutes for the mushrooms and 10 to 15 minutes for the sausages.

Meanwhile, in a small bowl, whisk the remaining 1/2 cup of olive oil with the vinegar, garlic and pimentón. Season the 
vinaigrette with salt and pepper.

Transfer the cooked mushrooms to the large bowl. Add the frisée and 1/4 cup of the pimentón vinaigrette and toss to coat. Mound the salad on a platter, arrange the sausages alongside and spoon 1/4 cup of the vinaigrette on top. Serve with crusty bread, passing the remaining vinaigrette at the table.


The pimentón vinaigrette can be refrigerated overnight.

Recipe from FoodandWine.com

Recipe Repost-Carne Asada Tacos

Posted on June 25th, 2015 | Posted in Grilling, Main Course, Recipes

This is one of my favorite recipes to make when entertaining. Very simple and absolutely delicious. Also, the leftover carne asada is so versatile! I made this for Father’s Day this year.

Original recipe posted on June 20th, 2013.

Carne Asada Tacos

Carne Asada Tacos_Hometown Provisions

Yield 4-6 Servings
2 pounds flank (222007F, 15#) or skirt steak (222032, 70#)
Olive oil (992055, 3LTR)
Kosher salt and freshly ground black pepper (CQS030, 3#, Diamond Crystal/CQP071, 1QT)

4 garlic cloves, minced (03016, 5#)
1 jalapeño chile pepper, seeded and minced (00814, 10#)
1 teaspoon ground cumin (CQC094, QT)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) (05329, 1#)
Kosher salt and freshly ground black pepper (CQS030, 3#, Diamond Crystal/CQP071, 1QT)
2 limes, juiced (00588, 12CT)
2 tablespoons white vinegar (991956, 4/GAL, Oasis)
1/2 teaspoon sugar (991842, 50#, Golden Barrel)
1/2 cup olive oil (992055, 3LTR)

6″ flour (559360, 24DOZ, Abuelita) or corn tortillas (559553, 12/60CT, Mission)
avacodos (01159, 12CT, Haas)
pico de gallo

Lay the flank steak in a large non-reactive bowl, gallon sealable bag or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas (flour or corn), avocado and pico de gallo. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

Recipe from simplyrecipes.com

Recipe Thursday-Memphis Style Dry Hatfield Baby Back Ribs

Posted on December 4th, 2014 | Posted in Grilling, Main Course, Recipes

Dry Rub Ribs-3 (1 of 1)

I am enjoying the opportunity to try some new rib recipes using Hatfield’s 2# baby back ribs! This past weekend I made Memphis Style Dry Baby Back Ribs. People definitely have their likes and dislikes as to wet or dry ribs, but I think I can go either way. I specifically liked the spiciness that this dry rub recipe gave the ribs. This recipe has you do a vinegar wet mop every 15-20 minutes on the ribs, which allowed the ribs to be infused with dry rub during grilling and gave them a nice mahogany color. I also, made a Memphis Style Barbecue Sauce to go along side the ribs. The sauce was absolutely delicious. It had a nice amount of vinegar and heat and was not too sweet!

Yield 2 Racks of Ribs
For the Dry Rub:
1/2 cup paprika (CQP010, QT)
1/3 cup dark brown sugar (992005, 50#, Golden Barrel)
1/4 cup kosher salt (CQS030, 12/3#, Morton)
2 tablespoons granulated garlic (CQG022, 5#, Assagio Classico)
1 tablespoon celery salt (CQC020, QT)
1 tablespoon chili powder (CQC041, QT)
1 tablespoon freshly ground black pepper (CQp071, QT)
2 teaspoons onion powder (CQO044, QT)
2 teaspoons dried thyme (CQT041, QT)
2 teaspoons dried oregano (CQO075, QT)
2 teaspoons mustard powder (CQM064, QT)
1 teaspoon celery seed (CQC023, QT)
1/2 teaspoon cayenne pepper (CQC017, QT)

For the Mop:
1/2 cup distilled white vinegar (991956, GAL, Oasis)
1/2 cup water
1/4 cup dry rub

2 racks Hatfield baby back ribs, 2# average (HTF1277, 18CT) or Hatfield St. Louis-cut spare ribs, 2.25# average (HTF1232, 16CT)

Type of fire: Direct or Indirect depending on type of grill or smoker (Note: These ribs are best cooked a few feet directly over charcoal. If that’s not possible in your grill or smoker, then they can be cooked over indirect heat to keep the bottom of the ribs from burning.)
Grill heat: Medium

For the dry rub: Mix together paprika, dark brown sugar, kosher salt, granulated garlic, celery salt, chili powder, black pepper, onion powder, dried thyme, dried oregano, mustard powder and celery seed in a small bowl.

To make the mop: Whisk together vinegar, water, and 1/4 cup dry rub in a small bowl. Set aside.

Fire up smoker or grill to 325°F. If using a vertical water smoker, such as the Weber Smokey Mountain, place ribs on top rack with water pan removed. If using a grill or offset smoker, place ribs over indirect heat. Cook until ribs have a slight bend when lifted from one end, about 1 1/2 hours for baby backs and 2 hours for St. Louis-cut ribs, flip, rotate and brush liberally with mop every 15-20 minutes.

Dry Rub Ribs (1 of 1)










Transfer ribs to cutting board and brush with mop. Liberally coat ribs with rub and let rest for 5 minutes.

Dry Rub Ribs-2 (1 of 1) - Copy

Slice ribs and serve immediately with a side of Memphis Style Barbecue Sauce.

Recipe from SeriousEats.com

Recipe Thursday-Hatfield Grilled Orange-Glazed Baby Back Ribs with Chile-Peanut Dust

Posted on September 25th, 2014 | Posted in Grilling, Main Course, Recipes

Ribs-6 (1 of 1)

After Clemens Food Group came in and did a rib tutorial with our sales team I decided it was time to grill up some ribs! Though I enjoy a traditional barbecued rib, I wanted to try something new! This Grilled Orange-Glazed Baby Back Ribs with Chile-Peanut Dust sounded like a nice mix of flavors and texture, and it was. The chile-peanut dust added nice balance to the savory ribs. Also, this recipe is a fast rib recipe that does not need hours to cook, so you can make it on a weeknight after work.

Yield 4 Servings
For the Chile-Peanut Dust
2/3 cup dry-roasted peanuts, finely chopped (992504, 3/2#)
1 tablespoon toasted sesame oil (992008/GAL)
1 1/2 teaspoons chili powder (CQC041, QT)

For the Sauce
1/3 cup hoisin sauce (990800, 6/5#, Pan Chi)
1/4 cup soy sauce (991196, 4/1GAL, Castella)
1/4 cup fresh orange juice (from 1 orange) (00723, 56CT)
2 tablespoons minced ginger (00364, 1#)
Kosher salt and freshly cracked black pepper to taste (CQS030, 3#, Morton/CQP071, QT)

For the Ribs
3 racks Hatfield baby back ribs, about 2 pounds each (HTF1277, 18CT/CS)
Kosher salt and freshly cracked black pepper to taste (CQS030, 3#, Morton/CQP071, QT)

1/4 cup chopped scallions, white and light green parts (01013, 3CT)

PRE-PREP: To make the Chile-Peanut Dust, preheat oven to 350°F. Combine the ingredients in a small bowl and mix well. Put on an unoiled sheet pan and roast, tossing occasionally, until light brown and very fragrant, about 8 to 10 minutes (checking very frequently to prevent burning). Remove and set aside.

Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the coals are medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.

PREP: As the fire heats up, prep the Sauce ingredients in individual containers.

GRILL: Sprinkle the ribs generously with the salt and pepper,

Ribs (1 of 1)  Ribs-2 (1 of 1)

place them on the grill directly over the coals,

Ribs-3 (1 of 1)

and cook until a peek inside shows that the meat no longer has any pink at the center, about 8 to 10 minutes per side (just to be clear, that’s 16 to 20 minutes total).

Ribs-4 (1 of 1)











TOP: When the rib racks come off the grill, cut them into individual ribs,

Ribs-5 (1 of 1)








put in a large bowl, add all of the prep ingredients, and toss vigorously. Lay them out on a platter and top with a mixture of the Chile-Peanut Dust and the scallions.

Recipe from SeriousEats.com

Older Entries Newer Entries