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Recipe Thursday-Winter Vegetable Pot Roast

Posted on March 22nd, 2018 | Posted in Main Course, Recipes, Soup and Stew

When it is winter time it is all about slow cooking root vegetables and comfort food. The flavors that develop when food is slow cooked are incomparable and customers will gladly come back for this dish. If you are a home cook, Sundays are a perfect day to have a roast in your oven for 4-5 hours, and that’s just what we did.

Yield-8 Servings
1-4 pound chuck roast (GRF214, 5#)
2 tablespoons butter (880030, 36/1#)
blended oil (992046, 6/CS, Olio)
3 cloves minced garlic (02619, 5#)
2 jumbo white onions, thinly sliced (00676, 50#)
1/2 pound carrots, cut (00180, 50#)
2 cups beef broth (331102, 12/48oz, College Inn)
1 cup red wine
1 tablespoon Worcestershire sauce (991668, GAL, Castella)
1 tablespoon apple cider vinegar (991958, GAL)
1/2 teaspoon onion powder (102707864, 4#, Regal)
1/2 teaspoon dried thyme (102708018, 12OZ, Regal)
1 bay leaf (10200014, .75#, Regal)
1/8 teaspoon celery seeds (crushed between fingers) (10207023, 8OZ, Regal)
1 tablespoon sugar (991842, 50#, Golden Barrel)
2-4.5″ portabella mushroom caps, sliced and cubed (00642, 3#)

Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a dutch oven over medium-high heat. Add the butter and a splash of oil. When the butter melts, and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.

Add a little more oil to the pan and sauté the onions and carrots for 3-4 minutes.

Position a rack in the center of the oven and preheat the oven to 275ºF. Once the onions and carrots are ready add the chuck roast back into the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds and sugar. The liquid should come half way up the chuck roast, if it doesn’t add red wine until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 4 hours. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. 15 minutes prior to pulling it from the oven mix the portobella mushrooms in. Your roast is done when it easily pierces with a fork.

Serve over buttered shallot turnip mashed potatoes.

Recipe from the Kitchen of the Clark Family

Recipe Thursday-Hippey Hot Dogs in a New Way

Posted on March 15th, 2018 | Posted in Recipes, Sandwich

Be inspired by these recipe ideas using Hippey Hot Dogs!

  • The Chicago Dog Serve boiled Hippey Hot Dog on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.
  • Taco Dog Hippey Hot Dog with chili, con queso cheese and tortilla Strips
  • Italian Dog Halve Hippey Hot Dogs lengthwise; sauté in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds, and a splash of water. Serve on toasted hoagie rolls.
  • Cuban Dogs  Split griddled Hippey Hot Dog in half lengthwise. Layer on a ciabatta roll with sliced ham, dill pickles, yellow mustard and Swiss cheese. Cook in a panini press or buttered skillet, flattening, until golden brown.
  • German Dog Hippey Hot Dog on a pretzel roll topped with sauerkraut and sautéed onions and spicy mustard
  • Macaroni and Cheese Dog Hippey Hot Dog on a fresh bun with macaroni and cheese
  • Mexican Dog Hippey Jalapeno and Cheese Hot Dog with salsa and onions
  • Swiss Dog Hippey Hot Dog Swiss cheese and sautéed mushrooms with hash brown potatoes on a croissant
  • Korean Dog Hippey Hot Dog with Asian mustard + kim chi + red onion
  • Vidalia Dogs Season a bowl of flour with salt and paprika. Soak a thinly sliced Vidalia onion in buttermilk, then dredge in the flour and deep-fry in 365 degree F vegetable oil until crisp; season with salt. Serve boiled Hippey Hot Dog on soft buns with the onions and some barbecue sauce.
  • Low-Country Dogs Boil 1 cup diced potatoes in a pot of water with 1/4 cup Old Bay Seasoning until tender. Add Hippey Hot Dogs and cook 5 minutes, then add 1 cup corn kernels and cook 2 more minutes; drain. Separate mini potato buns into rows and split open; fill with the Hippey Hot Dog, potatoes and corn.
  • Chimichanga Dogs Rub Hippey Hot Dog with chili powder and wrap each in a flour tortilla. Dip in beaten egg, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.
  • Pekingese Dogs Sprinkle Hippey Hot Dog with five-spice powder; grill, brushing with hoisin or plum sauce. Serve on toasted potato buns with sliced cucumbers, scallions, cilantro and more sauce.
  • BLT Dogs Fry thick bacon strips until crisp, then fry Hippey Hot Dogs in the drippings. Serve on toasted buns with mayonnaise, shredded lettuce, diced tomato and the bacon.
  • California Dogs Serve boiled tofu Hippey Hot Dogs on whole-wheat buns with diced avocado and cucumber, sprouts and shredded carrot. Drizzle with green goddess salad dressing.
  • Pizza Dogs Simmer Hippey Hot Dogs in marinara sauce. Spoon onto toasted buns and sprinkle with grated mozzarella, Parmesan and dried oregano; broil until the cheese melts.
  • Po’ Boy Dogs Serve grilled Hippey Hot Dogs on grilled buns with remoulade sauce or Creole mustard, shredded romaine and pickled okra. Sprinkle with Creole seasoning.
  • French Poodles Melt sliced brie on grilled Hippey Hot Dog; serve on sliced baguettes and top with chopped cornichons and Dijon mustard.
  • Jerk Dogs Sprinkle jerk seasoning on Hippey Hot Dogs; grill. Serve on grilled buns with lettuce, jalapenos and a mix of  equal parts mango chutney, mayonnaise and jerk sauce.
  • Siberian Huskies Tuck boiled Hippey Hot Dogs into potato buns; top with potato salad, beet horseradish and chopped hard-boiled eggs. Drizzle with Russian dressing.
  • Hot Diggity Dogs Serve grilled Hippey’s Jalapeno and Cheese Hot Dogs on grilled buns with shredded jalapeno Jack cheese and sliced pickled jalapenos.
  • Curry Dogs Combine 1/4 cup each lime juice, brown sugar and pitted dates, 1/4 teaspoon each cumin, chili powder and salt, and a splash of water and heat until thick; puree. Brush Hippey Hot Dog with vegetable oil, sprinkle with curry powder and grill. Serve on soft buns with the puree, a curry snack mix, onion and cilantro.
  • Surf Dogs Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill Hippey Hot Dog, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.
  • Philly Dogs Serve grilled Hippey Hot Dog on hoagie rolls with cheese sauce, sautéed peppers and onions, and a dash of hot sauce.
  • Slaw Dogs Serve deep fried Hippey Hot Dog on a toasted butter bun add homemade creamy coleslaw.
  • Cordon Bleu Serve grilled Hippey Hot Dog on a pretzel roll with julienne strips of grilled ham and Swiss cheese melted under a broiler.

Recipe Thursday-Freda Corned Beef Reuben

Posted on March 8th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

It’s that time of year that corned beef makes a shining appearance in many Irish dishes. We don’t want you to forget about the classic dishes though too, such as a Reuben sandwich. This sandwich is great way to use Freda’s Corned Beef and Kissling Sauerkraut!

Learn more about Freda Deli Meat and save this month!


Sandwich ingredients:

  • 2 tablespoons butter, softened (880030, 36/1#)
  • 8 slices marbled rye bread (533050, 10/18SL, Flowers)
  • 8 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
  • 3/4 pound Freda Tender Top Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/2 pound sauerkraut (KSL900, 12/2#, Kissling)
  • 1/2 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise (992177, 4/1GAL)
  • 1 1/2 tablespoons ketchup (992300, 6/#10, Heinz)
  • 1 1/2 teaspoons prepared horseradish (991049, 4/1GAL, Tulkoff)
  • 1/2 teaspoon Worcestershire sauce (991668, 4/1GAL, Castella)
  • Salt, to taste (10200500, 7#, Regal)
  • Freshly ground black pepper, to taste (10200481, 5#, Regal)


1 Butter one side of eight slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top 4 slices of bread with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut in a sieve. Divide the sauerkraut among the sandwiches, and top each with two tablespoons of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter side facing out.

3 Preheat a griddle or frying pan to medium heat. Cover the sandwiches with wax paper and place heavy skillet on top to press. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, with wax paper and skillet on top. Cut the sandwiches in half before serving.

Serve with a side of coleslaw or mashed potatoes with more Kissling sauerkraut.

Recipe adapted from SimplyRecipes.com

Recipe Thursday-Pankaka served with Golden Barrel Syrup

Posted on March 1st, 2018 | Posted in Breakfast and Brunch, Recipes

This was a family favorite growing up and it has been a true joy to start making it again. It has become a family staple and we hope that you share your own sweet taste of Golden Barrel tradition today with your guests!

Servings 8
1 pound bacon, chopped (KNZ2660, 12/1#, Kunzler)
2 cups whole milk (HPH004, 6-1/2 Gal, Crowley)
2 cups flour (991889, 25#)
8 eggs (EGG011, 15DOZ, Martin’s)
Golden Barrel Supreme Pancake Syrup (991629, 4/GAL)
powdered sugar (991841, 12/2#, Domino)

Preheat oven to 400 degrees. Fry bacon until crisp. Transfer bacon and fat into 2-13×9″ pans. In bowl mix milk, flour and eggs and pour over bacon. Bake for 20 minutes or until brown. Sprinkle powdered sugar on pankaka and serve with Golden Barrel syrup.

Recipe from the Kitchen of Jeraline Mellinger

Recipe Thursday-Buffalo Pulled Pork Potato Skins with Ken’s Bleu Cheese Dressing

Posted on February 15th, 2018 | Posted in Appetizer, Recipes

Yum! These potato skins turned out better than I could have expected. Great combination of flavors with buffalo sauce on pulled pork and the heat mellowed out by some Ken’s Chunky Bleu Cheese!

Yield 12 Servings
6 large russet potatoes , rinsed (05300, 70CT)
2 tablespoons olive oil (992055, GAL)
3 tablespoons butter , melted (880025, 36/1#)
1 pound Hatfield Pulled Pork BBQ (HTF3508, 2/5#)
8 ounces shredded cheddar cheese (774136, 5#, GOLBON)
4 green onions , diced (01008, 48CT)
salt (CQS030, 3#, Morton) and pepper (10200108, 5#, Regal) to taste
Ken’s Bleu Cheese Chunky Dressing (991407, GAL)for Serving 

Buffalo Sauce
1/3 cup hot sauce (991202, GAL, Crystal)
1/2 cup butter (880025, 36/1#)
2 tablespoons Worcestershire sauce (991668, GAL, Castella)
1/2 teaspoon celery salt (10207308, 16OZ, Regal)
1/2 teaspoon garlic powder (10200064, 5#, Regal)
1/2 teaspoon ground black pepper (10200108, 5#, Regal)

Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush, coat all sides of the sliced potato with olive oil. Place the potatoes cut-side down on the baking sheet and sprinkle generously with kosher salt. Bake for 25 to 30 minutes or until cooked through. You can test this by inserting a small knife through the potatoes. When they are done, the knife will slide right in without any resistance. Remove from the oven and allow to cool enough to handle.

Using a large spoon, scoop out the majority of the potato, leaving about a ⅓ of an inch. Using the half-cut method to make these sometimes makes the flesh tough to cut through. If that’s the case, you can gently score around the edges before scooping to make it easier.

Increase the oven temperature to 475°F. Place the potatoes back on the pan, cut side up. Brush them with the melted butter. Bake for an additional 5-8 minutes. This will help firm them up so they won’t fall apart. Remove from the oven and fill the potatoes with the buffalo pulled pork and sprinkle with the cheese. Return to the oven for about 5 minutes or until the cheese is melted. When done add a spoon full of Ken’s Chunky Bleu Cheese Dressing and sprinkle with the green onions and fresh cracked pepper. Serve immediately.

For the Buffalo sauce

Heat a small-size pot on low heat, and add the butter, hot sauce, Worcestershire sauce, celery salt, garlic powder and pepper.

Stir as the butter melts.

Let cook for about 7 minutes or until the butter has melted and the ingredients are mixed in with the butter. Stir buffalo sauce into 1 pound of warmed pulled pork.

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