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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!

INGREDIENTS

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)

METHOD

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-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-Hormel Pepperoni with Truffled Mascarpone Sandwich

Posted on November 2nd, 2017 | Posted in Recipes, Sandwich, Supplier of the Month

Hormel pepperoni and hamocollo, baby arugula, pickled onions and truffle mascarpone on a rustic focaccia roll.

Yield 4 Sandwiches
Ingredients
Hormel Pepperoni, sliced (440039, 25#)
8 ounces sliced hamoollo (FRD103-2, 2/8#, Freda)
4 ounces baby arugula (00065, 4#)
2 ounces pickled onions
4 ounces mascarpone (775760, 1#, Belgioioso)
1 teaspoon truffle oil (BK0601, 8oz)
4 rustic Italian focaccia rolls (533001, 72/4oz, Signature)

Method
Mix mascarpone with truffle oil. Assemble sandwiches and enjoy!

Recipe from Hormelfoodservice.com

Recipe Thursday-GariMark Chicken Spinach Artichoke Grilled Cheese

Posted on August 24th, 2017 | Posted in Main Course, Recipes, Sandwich, Supplier of the Month

GariMark Chicken Tender Sandwich-0020

This recipe has been tempting me for a while. Who doesn’t love spinach artichoke dip? This sandwich was easy to make and the crispy GariMark tender was a nice texture contrast and welcomed flavor addition to this grilled cheese!

Click here to view GariMark Foods products that are on special this month.

Yield 1 Sandwich
Ingredients
2 slices rustic white bread (991736, 6/32OZ, Bakery de France)

Rustic Loaves
2 GariMark select chicken tenders (553076, 10#)
1 cup frying oil (992010, 35#, Ex-Seed)
1 tablespoon cream cheese (776002, 10/3#, Smithfield)
1/4 cup canned artichoke hearts, chopped (990150, 6/#10)
1/2 cup fresh baby spinach (04488, 4#)
3 tablespoons shredded mozzarella cheese, part skim (775564, 6/5#, Foremost)
Kosher salt (CQS030, 3#, Diamond Crystal) and pepper (CQP071, QT)

Method
1. Head oil in shallow pan to medium high. Fry chicken in oil for 6-8 minutes until cooked. Let cool slightly and slice into strips.
2. Microwave the cream cheese for about 30 seconds until soft.
3. Mix in the spinach, artichoke hearts, cheese, salt and pepper.
4. Spread the mixture into between the two slices of bread. Layer in the chicken.
5. Grill in a skillet coated with non-stick cooking spray until warm and toasty.

Recipe adapted from www.slenderkitchen.com

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