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Recipe Thursday-Stepping up your Burger Game with Devault Burgers

Posted on August 21st, 2014 | Posted in Grilling, Recipes

Chipotle Mayo Burger (1 of 1)

This years company picnic called for some bold toppings for an already amazing juicy Devault burger. Why should we settle for a burger topped with plain old lettuce and tomato? We gave a variety of topping options, such as, homemade dill pickles, chipotle mayo and happy hal’s relish for guests to get creative!

Market House Pickles (1 of 1)

Devault Homestyle 80/20 4oz Burgers (DVF2145)
yellow mild cheddar sliced (774106, 5/2#, Biery)

Dill Pickles:
1½ cups rice vinegar (991952, 4/1GAL)
4 tablespoons granulated sugar (991842, 50#, Golden Barrel)
2 tablespoons kosher salt (CQS030, 3#, Morton)
1 teaspoon dried red pepper flakes (CQP101, QT)
2 whole cloves (CQC073, QT)
2 bay leaves (CQB011, QT)
1 tablespoon yellow mustard seeds (CQM080, 6/22oz, McCormick)
3 medium cucumbers, thinly sliced (00281, 72CT)
1 small yellow onion, thinly sliced (00691, 50#)
3 cloves of garlic, peeled and sliced (00351, 5#)
1 bunch fresh dill (00300, 4oz)

Chipotle Mayo:
1/2 cup mayonnaise (992154, 4/1GAL, Oasis)
1/4 cup sour cream (HPH050, 5#, Crowley)
2 chipotle chiles from 1 can of chipotles in adobo (990152, 24/7oz)
2 tablespoon freshly squeezed lime juice (991987, 6/1QT)

Happy Hal’s Relish (CTZ006, 12/9oz)

Burgers: 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.

Pickles: In a small saucepan set over medium-high heat, combine the rice vinegar, ¾ cup water, the sugar, salt, red pepper flakes, cloves, bay leaves and mustard seeds and bring to a boil, stirring occasionally, until the sugar dissolves, about 2 minutes. Cover the pan and remove from the heat. Set aside for 30 minutes.

In a sterile 5-cup glass jar, place the cucumbers, onion, garlic and dill. Set aside.

Place the saucepan over medium-high heat again and return to a boil. Pour the liquid over the cucumber mixture and set aside to cool completely, then cover and refrigerate until chilled. Refrigerate for up to 6 days. Recipe from TastingTable.com

Chipotle Mayo: Place mayonnaise, sour cream, lime juice and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use. Recipe from SeriousEats.com

Recipe Thursday-Hippey Franks with Avocado

Posted on July 17th, 2014 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

Hippey with Avocado (1 of 1)

Well, I did not know that Hippey Franks could get any better, but throw some avocado on them and they are amazing! Call it a Tex-Mex Frank by topping them with chopped jalapeno, onion and avocado. Hippey regular franks are a skinless, blend of pork and beef, and are by far my favorite, and they are on special this month!

To view our Denver Meats July product specials click HERE

Yield 18 Hot Dogs
1 3# box regular 6-1 Hippey franks (DVM410)
2 jalapenos, chopped (00814, 10#)
1 yellow onion, large, chopped (03372, 50#)
2 avocado, diced (02977, 24CT)
18-Martin’s long hot dog potato rolls

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

Recipe Thursday-GariMark Chicken Satay with Coconut-Peanut Sauce

Posted on June 26th, 2014 | Posted in Grilling, Main Course, Recipes

GariMark Chicken-Chicken Satay with Coconut-Peanut Sauce (1 of 1)

Kebabs. Candy apples. Corn dogs. Food-on-a-stick should not be reserved for eating at your local fairgrounds once a year. This GariMark Chicken Satay recipe is worthy of a dinner party. The grill mark chicken is marinated in yogurt and spices, and then grilled on the skewers until slightly charred. And since no satay is complete without a dipping sauce, this  rich and creamy coconut-peanut sauce will have you double dipping!

Note: Leftover coconut-peanut sauce is delicious on salads!

Yield 4 to 6 servings

Chicken Satay
1 cup plain Greek yogurt (885206, 2/4#, Kronos)
2 teaspoons curry powder (CQC098, QT)
1 tablespoon cumin (CQC094, QT)
2 teaspoons coriander (CQC076, QT)
Pinch of cayenne pepper (CQC017, QT)
1½ pounds GariMark grill mark chicken breast (553075, 10#, GariMark)
1 package pre-soaked bamboo skewers
2 tablespoons cilantro, for garnish (05329, 1#)
2 tablespoons scallions, for garnish (01008, 48CT)

Coconut-Peanut Sauce
1 cup natural peanut butter (991607, 2/5#, Azar)
½ cup coconut milk (BK0401, 24/13oz, Sartori)
¼ cup soy sauce (99119, GAL, Castella)
2 tablespoons white wine vinegar (991961, 4/1GAL, Regina)
2 tablespoons white vinegar (991956, GAL, Oasis)
2 garlic cloves (03016, 5#)
One ¼-inch piece fresh ginger (00364, 1#)
2 tablespoons chili paste (990350, 2/2#)
Chopped salted peanuts, for garnish (992504, 3/2#)

Make the satay: In a medium bowl, mix the yogurt with the curry powder, cumin, coriander and cayenne to combine. Add the frozen chicken breast and toss the meat in the marinade. Marinate, covered and refrigerated, overnight.

Make the sauce: In a blender or food processor, puree the peanut butter with the coconut milk, soy sauce, white wine vinegar, garlic, ginger and chili paste until smooth. Transfer to a bowl and garnish with peanuts.

Cook the satay: Heat a grill, grill pan or large skillet over high heat. While it is heating up, slice the chicken breast into strips and thread the marinated chicken onto the skewers. Place the chicken skewers onto the hot cooking surface and cook until nicely charred on both sides, 2-3 minutes per side.

To serve, place the chicken skewers on a plate with a portion of the peanut sauce. Garnish with chopped fresh cilantro or sliced scallions, if desired.

Recipe adapted from A PureWow Original Recipe

Recipe Thursday-Grilled Pizza with Grilled Hatfield Capocolla, Shiitake Mushrooms and Parmesan

Posted on June 19th, 2014 | Posted in Grilling, Main Course, Recipes

Hatfield Grilled Pizza (1 of 1)

It has been a while since I made grilled pizza so I was excited to get to try Hatfield’s Capocolla in a creative way! I chose a new New York Style Pizza Dough recipe that was delicious, chewy and definitely characteristic of the folded New York slice of pizza, with it’s elasticity. Grilling the mushrooms and capocolla prior to topping the pizza dough was a nice addition, since it brought out the ingredients flavor. Lastly, fresh mozzarella, shredded Parmesan and chopped scallions finish off this simple pizza to perfection. Definitely a worthy pizza to add to your recipe box!

Yield 3 Pizzas
1 recipe Basic New York Style Pizza Dough
12 ounces shiitake mushrooms, stems removed (00657, 3#)
2 tablespoons extra-virgin olive oil, plus more for drizzling (992059, 3LTR)
Kosher salt (CQS030, 3#) and freshly ground black pepper (peppercorns-CQP071, QT)
6 ounces thinly sliced Hatfield Capocolla Ham (HTF2286, 8#, Hatfield)

Hatfield Capocolla (1 of 1)








1 pound fresh mozzarella, sliced, drained between paper towels (CWUS1090, 3#-4oz balls)
1/4 pound roughly grated or shaved Parmesan cheese (CWIT326, 20#)
3 tablespoons finely sliced chives or scallions (01008, 48CT)

Allow pizza dough to rise at room temperature until doubled in volume, about 2 hours. Meanwhile, toss mushrooms and olive oil in a large bowl. Season with salt and pepper. On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.

Heat gas grill to hot on one side and medium on the other side. Cover and allow to preheat for 5-10 minutes. Place mushrooms over hot side of grill and cook, turning frequently with tongs, until charred and tender, about 6 minutes. Transfer to cutting board and roughly chop. Place Hatfield Capocolla Ham over hot side of grill and cook about 15 seconds. Transfer to a plate.

Brush top of 1 dough round with a thin even layer of oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly, 45 to 90 seconds. Flip using tongs or large spatula and cook until second side is charred. Flip again and transfer to cooler side of grill.

Grilled Pizza (1 of 1)








Apply 1/3 of mozzarella in a thin even layer across surface of pizza. Add 1/3 of capocolla and 1/3 of mushrooms. Cover and cook until cheese is melted, about 2 minute. Transfer pizza to cutting board with large spatula or pizza peel. Add 1/3 of Parmesan and 1/3 of chives. Drizzle with more oil and serve immediately. Repeat with remaining dough and toppings.

Recipe adapted from SeriousEats.com

Recipe Thursday-Italian Grilled Vegetables

Posted on February 6th, 2014 | Posted in Grilling, Recipes, Side Dish

This month’s cooking club theme was Italian food! Definitely my favorite cuisine and everybody’s dishes turned out delicious. I signed up for the contorni and was inspired by this amazing Grilled Vegetable side that I had at Osteria in Philly.  Italian cooking uses fresh ingredients and simple seasoning to mask the natural flavors. These veggies were just that! They were fresh, seasoning was simple and the grilled flavor accentuated the natural vegetable flavor. The recipe I used is from Giada de Laurentiis’s cookbook, “Everyday Italian” and it closely replicated Osteria’s dish. I chose vegetables that were available at my grocery store, but feel free to add additional seasonal vegetables to this dish. This beautiful dish can be made ahead of time and served warm or at room temperature. The leftovers also are delicious on sandwiches or in salads.

Italian Grilled Vegetables

Italian Veggies

Yield 8 Servings
4 red bell peppers, seeded and quartered (05580, 100/2.6OZ)
2 pounds button mushrooms (05315, 10#)
1 1/2 pounds asparagus, trimmed (00070, 11#)
1 white onion, quartered (00676, 50#)
1/4 cup plus 2 tablespoons extra virgin olive oil (992059, 3LTR)
1 1/2 teaspoons salt, plus more to taste (991862, 50#)
1 1/2 teaspoons freshly ground black pepper, plus more to taste (CQP071, QT, Country Quest)
3 tablespoons balsamic vinegar (991949, 2/5LTR)
1 garlic clove, minced (03016, 5#)
1 teaspoon chopped fresh flat-leaf parsley (00754, 6CT)
1 teaspoon chopped fresh basil (04972, 1#)
1/2 teaspoon finely chopped fresh rosemary (00940, 4oz)

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers, 7 minutes for the mushrooms and 4 minutes for the asparagus and onions. Arrange the vegetables on a platter.

In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil and 1/2 teaspoon each of salt and pepper. Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Recipe from Everyday Italian

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