What's New

April’s Push List

Posted on March 27th, 2015 | Posted in Announcements

Hometown’s April Push List has arrived with some HOT SPECIALS! This list has items that we would like to move out of our warehouse at a substantially discounted price. The progressive pricing shows our prices dropping from month to month. Take a glance at the list and see if there is anything that you would like to snatch up. Prices are valid while supplies last.

Hometown’s Push List 4.1.15

Anchor Breaded Five Cheese Mozzarella Planks
$40/CS, Pack-4/2#, Item#-557061

AnchorBreadedCheesePlanks

Features and Benefits

Features:Best if used before 365 days from date of manufacture, when stored at 0°F/-18°C or below.
Preparation and Cooking:Deep Frying – FRY FROZEN PRODUCT AT 350°F FOR 1-1/2 TO 1-3/4 MINUTES.
Serving Suggestions:3 pieces
Storage:Best if used before 365 days from date of manufacture, when stored at 0°F/-18°C or below.

April Specials

Posted on March 27th, 2015 | Posted in Monthly Specials

Hometown Provisions_April 2015 Sales Flyer

New Products

Posted on March 27th, 2015 | Posted in New Products

New Products for the Week of March 23rd!

3.27 New Products

Thick Sliced Rye Bread

rye bread

Features:5/8″ thick-sliced for hearty sandwiches. Big bread for big sandwiches. Contains caraway seeds for traditional flavor. The bread is frozen immediately after baking to lock in the just baked flavor. The foodservice operator thaws product overnight. Route delivery bakeries do not usually offer this unique and popular product.
Preparation and Cooking:Ready to Eat – Product is fully baked. Thaw overnight and serve.
Serving Suggestions:Great rye flavor for deli sandwiches, Reubens, toast and more.
Storage:Keep frozen until ready to use. Thaw overnight at room temperature. Shelf life at room temperature – 12-14 days.

 

Flowers Complete Bread Product Guide
Distributed by Hometown Provisions

Recipe Thursday-Devault Philly Cheesesteak Pierogi

Posted on March 26th, 2015 | Posted in Appetizer, Main Course, Recipes

Philly Cheesesteak Perogie (1 of 1)

We sell a lot of sandwich steak meat so I like to think of creative ways to incorporate it into recipes, rather than the traditional Philly cheesesteak sandwich! I also like to challenge myself in the kitchen and since I have never made pierogi before I knew this would be the perfect recipe to use Devault’s Philly Style Steak Meat in. This Philadelphia-style twist on a traditionally Polish pierogi is filled with gooey cheesesteak goodness of shaved beef, caramelized onions and both provolone and mozzarella cheeses.

Why this recipe works:

  • Sour cream in the dough creates a tender, light dumpling.
  • A combination of provolone and mozzarella deliver a maximum of both flavor and meltiness.
  • The pierogi can be made in advance and frozen for future use.

Servings 30 Pierogi
Ingredients
2 1/4 cups all-purpose flour, plus extra for dusting (991889, 25#)
1 teaspoon kosher salt, plus more as needed (CQS030, 3#, Diamond Crystal)
1 large egg, beaten (EGG011, 15DOZ, E.K.Martin)
1 cup sour cream, plus more for serving (HPH050, 5#, Crowley)
6 tablespoons unsalted butter, softened, divided (880030, 36/1#)
1 large yellow onion, thinly sliced (00691, 50#)
3 tablespoons vegetable oil, divided, plus more as needed (992065, 6/GAL, Town & Country)
12 ounces Devault Philly Style Beef Steak (DVF2824, 40/4oz)
Freshly ground black pepper (CQP064, GAL)
1 1/2 cups shredded provolone cheese (775601, 3/12#)
1 cup shredded low-moisture mozzarella cheese (775562, 4/5#, Golbon)
Chopped flat-leaf parsley, to garnish (00754, 6CT)

Method
In a large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours.

Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat until shimmering. Add sliced onion and season with salt and pepper. Cook, stirring frequently, until golden, about 30 minutes. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside.

Add 1 tablespoon oil to the skillet and increase heat to high. Season steak with salt and pepper and, working in batches, saute, stirring, until just cooked though, about 1 minute per batch; add more oil to pan if needed. Remove from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool.

Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps.

Place two teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use).

Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled.

Heat the remaining 1 tablespoon oil and 2 tablespoons butter to a nonstick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. In the last few minutes of cooking the last batch, add the reserved onions to the pan to heat through.

Transfer pierogi to a plate, top with the warmed onions and garnish with parsley. Serve with sour cream. (I forgot to put the caramelized onions in my picture, but I ate the dish with them and everything was delicious!)

Recipe from SeriousEats.com

Featured Product-GariMark 6oz Marinated Chicken Breast

Posted on March 23rd, 2015 | Posted in Featured Product

GariMark-3 (1 of 1)GariMark-2 (1 of 1)

Item #DescriptionPack Size
553080CHICKEN-BREAST MARINATED 6OZ 4.5# GARIMARK12/6OZ

We carry a variety of GariMark’s breaded chicken tenders, fillets, fajita meat, diced chicken and the above marinated 6oz breast. Perfect when you are looking to serve the same size portion to your customers. To learn more about this value added product line check with your sales rep today!

GariMark-1 (1 of 1)

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