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Recipe Thursday-Lamb Bowl

Posted on May 25th, 2017 | Posted in Main Course, Recipes

Exploring with ground lamb we came up with this delicious and satisfying Greek inspired lamb bowl! You can always choose to add cucumbers and feta to make it more of a Greek dish.

Yield 4 Servings
Ingredients

  • 1 cup uncooked wild rice (991592, 6/36OZ, Uncle Ben’s)
  • 2 cups water
  • 1 pound ground lamb (335016, 4/2.5#)
  • 1 tablespoon extra virgin olive oil (992059, 4/3LTR)
  • 1 teaspoon oregano (CQO074, 4/5#, Assagio Classico)
  • 1/2 teaspoon dill (CQD040, QT)
  • Kosher salt (CQS030, 12/3#, Morton’s) and pepper (CQP083, 4/5#) to taste 
  • 1/2 cup yellow onion, thinly sliced into rings (00691, 50#)
  • 1/3 cup distilled vinegar (991956, 4/1GAL, Oasis)
  • 2 avocados, sliced (01159, 12CT)
  • 1/3 cup pitted kalamata olives (990103, 10#)
  • fresh dill for garnish (00300, 4OZ)

Method

Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.

Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.

While rice cooks, place the olive oil in a large skillet over medium heat.

Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.

Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, avocado, kalamata olives and pickled onions (drained from vinegar) around the bowls. Garnish with fresh dill before serving.

Recipe adapted from runningtothekitchen.com

Recipe Thursday-Premium Reserve Grilled Pork Chops

Posted on May 4th, 2017 | Posted in Grilling, Main Course, Recipes, Supplier of the Month

We can not get enough of Clemens’ Premium Reserve Bone-In Pork Loin. This piece of meat is so versatile and easy to use since it is already tenderized so the prep work is minimum. We cut it into chops and grilled it, then we did a caramelized orange preparation in the oven and lastly did stuffed chops with spinach, mushrooms and bread stuffing. Every time that we have served this pork loin our guests have raved!

Click here to save this month on Clemens Food Group’s product line.

Yield-8 Chops
Ingredients
1 Center Cut 8-Bone Premium Reserve Pork Loin (HTF1066, 2/6.5#)
Culinary Created Seasoning Rub (inquiries brettew@ptd.net)

Method
Cut pork loin into 8 chops. Generously sprinkle seasoning rub on chops and grill until internal temperature reaches 135 degrees.

Recipe Thursday-Tyson Brandywine Chicken Tender Salad

Posted on April 20th, 2017 | Posted in Main Course, Recipes, Salad, Supplier of the Month

It is salad season. The weather has been unusually warm and the produce is fresh! This simple recipe features our Supplier of the Month’s Tyson Brandywine Chicken Tender. We made a simple salad dressed with olive oil and topped with baked chicken tender!

Click here to save this month on Tyson and Golden Legacy.

Yield 4 Salads
Ingredients
2 pounds Tyson Brandywine Chicken Tender, baked and sliced (553040, 10#)
6 cups baby spinach (04488, 4#)
1 cup cherry tomatoes, halved (01081, 12/PT)
1/2 cup toasted walnut, halves (992524, 25#)
2 avocados, diced (01159, 12CT)
1/8 cup red onion, thinly sliced (00683, 5#)
1/4 cup pitted kalamata olives, halved (990403, 10#
4 hard boiled large eggs, sliced (EGG011, 15DOZ, Martin’s Quality Eggs)
1/2 tablespoon dried oregano (CQO075, QT)
1 lemon, juiced (00531, 12CT)
1/4 cup extra virgin olive oil (992059, 4/3LTR)
Kosher salt (CQS030, 3#, Morton) and pepper (CQP064, GAL) to taste

Method
Preheat oven to 400 degrees. Bake chicken tenders for 25 minutes. Whisk lemon juice, oil and oregano together. Dress lettuce and assemble.

Recipe Thursday-Hatfield Pinchos Spare Ribs with Sherry Glaze

Posted on April 13th, 2017 | Posted in Main Course, Recipes

These ribs are named after the Spanish snacks known as Pinchos and was created by Jason McCullar. I edited the recipe to use Hatfield Spare Ribs rather than smaller ribs, and served them as a main dish, therefore disregarding the pinchos name…however, these ribs can be cut in half crosswise and served as an appetizer if you’d like. They are rubbed with a paprika spice blend, slow roasted and then glazed with a sherry sauce.

Yield 6-8 Servings
Ingredients

Ribs
  • 1/2 cup smoked sweet paprika (CQP012, QT)
  • 1/4 cup kosher salt (CQS030, 3#, Morton)
  • 1 tablespoon granulated onion (CQO056, QT)
  • 1 tablespoon granulated garlic (CQG022, 5#, Assagio Classico)
  • 1 tablespoon crushed red pepper (CQP100, 4#, Assagio Classico)
  • 1 tablespoon ground cumin (CQC094, QT)
  • 1 tablespoon ground coriander (CQC076, QT)
  • 1 tablespoon freshly ground black pepper (CQP064, GAL)
  • 1 tablespoon dried oregano (CQO074, 5#, Assagio Classico)
  • 3 racks of Hatfield spare ribs (13 pounds) (221068, 3/3PC)
Glaze
  • 1 cup honey (991621, 3#)
  • 3/4 cup dry sherry (991973, GAL, Regina)
  • 2 tablespoons soy sauce (991679, GAL, La Choy)
  • 1 tablespoon tomato paste (990318, #10, Redpak)
  • 1 teaspoon kosher salt (CQS030, 3#, Morton)
  • 1/2 teaspoon Sriracha chile sauce
  • 2 dashes Angostura or other bitters

Method

Preheat the oven to 250 degrees;. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper and oregano; rub all over the ribs. Transfer the ribs to a rimmed baking sheet and cover tightly with foil. Roast for 3 hours and then turn oven up to 350 degrees and roast for one more hour, until the ribs are very tender.

In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha and bitters. Boil until reduced by half, 8 minutes.

Increase the oven temperature to 400 degrees;. Uncover the ribs and transfer to 3 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.

Recipe adapted from FoodandWine.com

Recipe Thursday-Spring Brakebush Chicken Fajita Cobb Salad

Posted on March 30th, 2017 | Posted in Main Course, Recipes, Salad

Cobb salads are the perfect meal in my book! They offer some healthy fats, plenty of veggies and filling proteins. This salad in particularly has a mustard vinaigrette that compliments the array of ingredients superbly and is topped with some fresh spring asparagus! That is the joy of Cobb salads is that you can always use some fresh seasonal produce to keep it in season taste and ingredient wise. Minus the blue cheese crumbles and the kids love it too!

Yield 4 Servings
Ingredients

  • 6 cups Arcadian harvest mix (04979, 3#)
  • 1 cup vine ripe tomatoes, diced (01098, 25#)
  • 1 cup peeled and diced cucumber (07500, 6CT)
  • 4 hard boiled eggs, sliced (EGG011, 15DOZ, Martin’s)
  • 1 pound pencil asparagus, broiled and cut into 1 1/2 inch pieces (00073, 11#)
  • 1/2 pound baby portabella mushrooms, halved and broiled (00651, 12/8OZ)
  • 1 pound Brakebush Chicken Fajita, warmed in microwave (553004, 10#)
  • 1/2 cup blue cheese crumbles (775812, 5#)

Dressing

  • 1/3 cup red-wine vinegar (991953, 4/GAL, Oasis)
  • 1 tablespoon Dijon-style mustard (991256, 8.8#)
  • 1-2 teaspoons sugar (991842, 50#, Golden Barrel)
  • Kosher salt (CQS030, 3#, Morton’s) and pepper (CQP064, GAL)
  • 2/3 cup extra virgin olive oil (992059, 3LTR)

Method
Whisk the first 4 dressing ingredients together and slowly add the olive oil. You should have extra to use for another occasion. Put the Arcadian harvest mix in a bowl and coat with dressing.

Assemble Cobb salads in individual bowls and enjoy!

Dressing recipe from SimplyRecipes.com

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