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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
Ingredients
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)

Method
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.

Recipe Thursday-Hatfield’s Pulled Pork Cuban Sandwich

Posted on February 8th, 2018 | Posted in Recipes, Sandwich

Clemens is our supplier of the month! We featured the Hatfield Pulled Pork and Country Style Ham in this recipe. I like how versatile the pulled pork is and that the flavor is mild enough to use in a Cuban sandwich, as well as many other recipes!

On special this month!

Run Date: 2/5-3/2

Item # Item Description  Pack  Allowance Off
HTF3508 PORK BBQ-PULLED STHRN STYLE NO SAUCE 2/5# $0.50 off per CS

Yield-2 Servings
Ingredients
1 10″ hoagie roll (559346, 48CT, Amoroso)
2 tablespoons unsalted butter, softened to room temperature (880030, 36/1#)
1 cup Hatfield pulled pork (HTF3508, 2/5#)
4 slices of Hatfield Country Style Ham (HTF2247, 12#AVG)
2 slices of Swiss cheese (774525, 1/5#, Great Lakes)
dill pickles (990110, 5GAL, Patriot Pickle)
yellow mustard (991253, 105OZ, French’s)

Method
Heat a heavy pan over medium low heat. Slice your roll in half. Lightly butter the outside of the roll. Heat up the pulled pork in a microwave safe bowl or heat it in the skillet. Assemble sandwiches by spreading a thin layer of mustard on the bottom roll, layer pulled pork, ham, pickles and cheese slices on the top. Place in heated pan and cover with a piece of parchment paper and place a heavy skillet on top, pressing down. Flip Cuban halfway through and cook until the cheese is nicely melted and the bread is lightly toasted. About 3 minutes on each side. Slice in half and serve.

Recipe Thursday-Ken’s Tuscan Pasta Salad

Posted on December 7th, 2017 | Posted in Recipes, Salad, Supplier of the Month

Three Cheese Tortellini tossed with roasted red peppers, sliced banana peppers, artichoke hearts, Tuscan herbs, Kalamata olives & spring salad mix tossed in Ken’s White Balsamic Vinaigrette.

Learn more about Ken’s Food and save this month on Ken’s Dressings.

Yield 6 Servings
Ingredients
1 pound  Cheese Tortellini, cooked & chilled (558704, 10#, Seviroli)
2 ounces roasted red peppers, sliced into strips (990154, #10, Del Sol)
3 artichoke hearts quartered (990150, #10)
12 each Kalamata olives, sliced in half (990403, 10#)
1/2 clove garlic, chopped (02619, 5#)
12 each banana pepper rings (990171, GAL)
1/4 teaspoon each of basil (CQB007, 2#, Assagio Classico), thyme (CQT041, QT)  & ground rosemary (CQR037, QT)
8 ounces Ken’s Creamy White Balsamic Vinaigrette (992185, 2/1GAL)
2 cups spring lettuce mix (01886, 4/3#)

Method
Gently toss all ingredients together in a chilled bowl. Be sure to evenly distribute dressing & ingredients.

Recipe from KensFoodservice.com

Recipe Thursday-Sauteed Mushrooms, Kunzler Bacon and Eggs on Toast

Posted on November 30th, 2017 | Posted in Breakfast and Brunch, Recipes

Enjoy this fast mushroom breakfast on a weekday or weekend. I could eat mushrooms every day of my life!

Yield-4 Servings
Ingredients
4 slices Kunzler bacon (KNZ2660, 12/1#)
2 tablespoons olive oil (992055, 4/3LTR)
1# baby portabella mushrooms, sliced (00651, 12/8OZ)
1 garlic clove, minced (02619, 5#)
Kosher salt (CQS030, 3#, Morton) & pepper (CQP064, GAL), to taste
4 eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
1 ounce Parmesan, grated (775625, 10#, Stella)
4 slices of multigrain bread (533052, 8/24OZ, La Brea)

Method
Fry bacon in skillet until crisp. Wipe pain and add olive oil. Heat on medium and saute mushrooms for 5 minutes, until cooked. Add garlic, salt a pepper and cook until garlic smells, about 1 minute. Brush bread with olive oil and toast. Fry eggs over easy. Assemble, by placing bread on bottom, mushrooms, bacon, egg and grated Parmesan.

Recipe Thursday-Hatfield’s Pancetta wrapped Pork Loin

Posted on November 9th, 2017 | Posted in Main Course, Recipes

Hatfield’s Pork Tenderloins are very versatile. They are packed 2/1.3# boneless tenderloins to a cryovac. We brined these and then wrapped them in pancetta and baked them until they hit an internal temperature of 140 degrees. The pancetta on top added a nice crunch of saltiness to each bite of pork. Consider this for a possible holiday entree!

Yield 6 Servings
Ingredients
2-1.3# Hatfield Boneless Pork Tenderloins (HTF1171, 10#)

Brine
1/2 cup kosher salt (CQS030, 3#, Diamond Crystal)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns (CQP071, QT)
1 head of garlic, halved crosswise (00351, 5#)
1 tablespoon of thyme (QCT041, QT)

Roasting Touches
3 tablespoons olive oil (992055, 3LTR)
1/2 tablespoon thyme (QCT041, QT)
1/2 tablespoon rosemary (CQR039, QT)
kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP064, GAL)
7 ounces thinly sliced pancetta (441124, 3/3#, Citterio)
2 large carrots chopped (00179, 2/5#)
1 large onion quartered (00691, 50#)
2 cups fingerling potatoes, halved (03363, 10#)

Method
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic and thyme; stir to dissolve salt and sugar, about 10 minutes. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork tenderloins; cover and chill for 8-12 hours.

Remove pork from brine and sit at room temperature for 45 minutes. Preheat oven to 400 degrees.  In a small bowl, toss 2 tablespoons of olive oil over the vegetables. Season with salt and pepper. Transfer to the roasting pan.

Heat large skillet over high heat.Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt and pepper. Add the pork to the skillet and sear over until browned, about two minutes per side. Transfer seared pork to roasting pan, on top of vegetables.

Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.

Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and pork is cooked through. We covered the pork for 15 minutes and then uncovered it for the remaining time. Once the pork was done we removed it from the roasting pan and continued to cook the veggies for 10 more minutes.

Slice pork and serve!

Recipe adapted from HalfBakedHarvest.com

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