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Recipe Thursday-Mrs. Difillippo Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwich

Posted on April 26th, 2018 | Posted in Recipes, Sandwich

Having meatballs on hand can be a very versatile ingredient! Here Chef Burg uses Mrs. Difillippo’s 1oz Meatballs to make Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwiches. These sandwiches have a fresh Spring flavor that will get your customers addicted and coming back for more.

Yield 6 Sandwiches
2lbs Mrs. Difillippo 1oz meatballs (DVF6016, 2/5#)
2 tablespoons vegetable oil (992065, 6/1GAL, Town & Country)
6 eight inch long hoagie rolls (559025, 60CT, Amoroso)

For Glaze:
1 cup Hoisin sauce (991687, 4/5#, Kikkoman)
½ cup rice vinegar (991952, 4/1GAL, Savor)
2 tablespoons honey (DG0140, 5#, Monarch’s Choice)
2 cloves garlic, minced (02619, 5#)
¼ cup soy sauce (991679, 4/1GAL, La Choy)
2 teaspoons sesame oil (992008, 12/6.2OZ, Pan Chi)
2 one inch thick rounds of sliced fresh ginger (00364, 1#)
1 three inch section of fresh lemongrass, smashed a bit with the back of a knife (00537, 2#)
2 teaspoons Sriracha sauce (992257, 12/28OZ, Huy Fong)

For Garnish:
½ cup jalapenos, sliced thinly (01720, 1/2 Bushel)
12 sprigs Fresh cilantro (05329, 1#)
1 cup quick-pickled daikon radish (00910, 40#) and carrots (00205, 25#) (recipe follows)
1 large seedless cucumber, cut into 1/8” thick rounds (07500, 6CT)

For glaze:
– Combine all ingredients in a medium non-reactive pot and bring to a boil.
– Reduce heat to medium and simmer gently for about 10 minutes or until it reduces and thickens a bit.
– Remove ginger and lemongrass pieces and set glaze aside.

For meatballs:
– Sauté over medium-high heat in a large skillet with 2 tablespoons of vegetable oil until meatballs are thoroughly browned on all sides and cooked through.
– Remove to a large mixing bowl, and toss with about half of the glaze, adding more if necessary (meatballs should be well-coated, but not swimming in sauce).

To assemble:
– Split rolls in half lengthwise and lightly toast on both sides.
– Arrange meatballs (about 6 per sandwich) in center of each roll, and drizzle a bit of the reserved glaze over the top so that the bread soaks some up, if you’d like.

– Generously top the meatballs with sprigs of cilantro, cucumber slices, pickled radish/carrot, and jalapenos.
– Serve immediately.

Quick-Pickled Daikon Radish and Carrot

2 large carrot, peeled and cut into thin strips (about 1/8” and 3” long). Should be about 3 cups. (00205, 25#)
1 large daikon radish (00910, 40#), peeled and cut into thin (same as the carrots). Should be about 3 cups.
1/2 cup sugar (991842, 50#, Golden Barrel)
3 tablespoons kosher salt (10200500, 7#, Regal)
2 cups water
1 cup rice vinegar (991952, 4/1GAL, Savor)

– Combine carrots, radish, sugar, and salt in a large bowl.
– Massage salt and sugar into vegetables until it’s dissolved.
– Add water and rice vinegar to vegetables.
– Pack into quart-sized containers. Can be used immediately, but they get even better if you let them sit overnight or up to 1 week.

Recipe from the Kitchen of Chef Kevin Burg

Recipe Thursday-Garimark Chicken Cordon Bleu Breakfast

Posted on April 5th, 2018 | Posted in Breakfast and Brunch, Recipes, Supplier of the Month

Talk about savory deliciousness. Garimark’s grill mark chicken continues to be a versatile ingredient to keep on hand in your kitchen. It is fully cooked and ready to be enjoyed in minutes. This was our first time incorporating it into a breakfast dish.

Take advantage of the the following Garimark products that are on special this month!

Yield 4 Servings
4 Garimark Grill Mark Chicken Breasts (553075, 10#)
8 ounces Lancaster County Farm’s ham, sliced (LCF101, 3/10#)
6 ounces Swiss cheese, sliced (774518, 6/8#, Pearl Valley)
2 cups Yukon mashed potatoes (996638, 4/6#)
4 eggs (EGG011, 15DOZ, Martin’s)
Kosher salt (10200500, 7#) and pepper (10200481, 5#)

Heat oven to 350 degrees. Lay grill mark chicken on baking sheet, season with salt and pepper and bake for 10 minutes, then top with ham, Swiss cheese and mashed potatoes and bake for 10 minutes. While chicken cordon bleu is finishing up heat a fry pan on medium and fry 4 eggs. Remove chicken from oven, top with egg and season with salt and pepper. Devour!

Recipe from the Kitchen of Kristy Clark

Recipe Thursday-Hatfield Spice Roasted Pork Tenderloin

Posted on March 29th, 2018 | Posted in Main Course, Recipes

This recipe popped up in our email and we were pretty excited to give it a try. We are always fans of a dish that is super fast, and delicious from this simple mixture of spices. We especially enjoyed the addition of cinnamon, which makes the pork slightly reminiscent of a Mexican pork. Food and Wine recommends saving the leftover pork tenderloin to make tacos!

Yield 8 Servings
4 Hatfield pork tenderloins (about 4 pounds) (HTF1171, 8/2PC)
2 teaspoons smoked paprika (pimenton) (10207070, 8OZ, Regal)
2 teaspoons ground cumin (10207047, 8OZ, Regal)
1 teaspoon garlic powder (10200064, 5#, Regal)
1 teaspoon dried oregano (10200100, 2#, Regal)
1/2 teaspoon cinnamon (10207033, 8OZ, Regal)
2 tablespoons extra-virgin olive oil (992059, 4/3LTR)
Kosher salt (10200500, 7#, Regal) and freshly ground pepper (10200481, 5#, Regal)

Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.

Recipe from FoodandWine.com

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.
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