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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-TBJ Gourmet’s Jammin’ Pork BBQ Sandwich

Posted on May 18th, 2017 | Posted in Recipes, Sandwich

You should sit down for this one.

Ingredients

  • 2 pounds cooked pork butt, shredded (221076, 2/10#)
  • 4 fresh rolls (559341, 60/4.5#)
  • 4 slices cheddar cheese (774110, 1.5#, Great Lakes)
  • 1/4 cup The Bacon Jams Black Pepper Spreadable Bacon (991023, 2/60OZ)
  • Your favorite BBQ spices and/or sauce

Preparation
If you are cooking your own pork butt, rub it with your favorite BBQ spices/sauce, put it in deep pan fat side up, add a quart of beer to the bottom of the pan, cover with aluminum foil and place in the oven at 300 degrees, or for 6-plus hours until it pulls apart with ease.

Layer your sandwiches as follows: bottom of roll, pork BBQ, cheese and then the top of the roll with The Bacon Jams Black Pepper Spreadable Bacon on it. Optional: Coleslaw in between the cheese and bacon jam!

Recipe from TBJGourmet.com

Recipe Thursday-Berks Pita Pizza Bites

Posted on May 11th, 2017 | Posted in Appetizer, Recipes

A winning recipe for game night! Play Ball!

Yield 4-6 Servings
Ingredients
4 pita breads, 7 inch (559351, 12/10CT)
3/4 cup marinara sauce (990294, 6/#10, Full Red)
1 1/4 cups shredded mozzarella (775564, 6/5#, Foremost Farms)
2 Berks All Beef Franks, parboiled and thinly sliced (110106, 2/5#)
1/2 cup button mushrooms, thinly sliced (00632, 10#)
1/4 cup sliced black olives (990412, 6/#10)
1/4 teaspoon dried oregano (CQO074, 5#, Assagio Classico)

Method
Preheat the oven to 425 degrees. Place the pitas on a baking sheet. Using a spoon, divide the marinara sauce over the pita breads making sure to leave a 1/4-inch border on each pita pizza. Sprinkle 1 cup of cheese over the pizzas. Evenly distribute the frank slices, mushroom slices and olive slices over the pizzas. Sprinkle the pizzas with remaining 1/4 cup of cheese.

Bake for 10 minutes until the cheese has melted and the pita bread is crisp.

Sprinkle with dried oregano. Allow the pizzas to cool for 2 minutes and slice each pita into triangles. Serve warm.

Recipe from BerksFoods.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-Twice Baked Breakfast Yams with Kunzler Bacon

Posted on April 27th, 2017 | Posted in Breakfast and Brunch, Recipes

This is a paleo approved breakfast item, if you are checking this!

Yield 4 Servings
Ingredients

  • 2 medium yams (06352, 55-60CT)
  • 4 slices Kunzler bacon (KNZ2660, 12/1#)
  • 1/2 cup yellow onion, diced (00691, 50#)
  • 4 garlic cloves, minced (02619, 5#)
  • sea salt (CQS032, QT) and black pepper (CQP064, GAL)
  • 4 large eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
  • garnished with chopped sage (05318, 4OZ)

Method

  • Heat oven to 400 degrees. Poke yams with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
  • In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
  • After bacon cools, cut into small pieces.
  • Once yams are cool, cut lengthwise then scoop out the middle of the yam.
  • Mash yam into skillet. If it is a little under cooked, cover and cook for 10 more minutes.
  • Stir in salt, pepper and half the chopped bacon. Place yams on a parchment lined baking sheet.
  • Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
  • Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set. Garnish with chopped sage and enjoy.

Recipe from plaidandpaleo.com

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