From Oregon Chai, we added their Original Chai Tea Latte, Bag-in-Box. This signature flavor boasts a harmonious blend of black tea, honey, smooth vanilla, and traditional chai spices, delivering a sweet and mildly spiced experience in every sip. Crafted with natural ingredients and packaged in a convenient 1.5 gallon bag-in-box, this concentrate is designed for ease of use. Simply mix equal parts concentrate and milk or soy,  heat it up or serve it over ice for a rich, creamy indulgence that your customers will love. With an easy-pour spigot, serving up delicious chai lattes has never been simpler. It’s time to elevate your beverage offerings with the timeless taste of Oregon Chai’s Original Chai Tea Latte.

From Minh®, we added two versions of their 1.5 oz Egg Rolls – a delightful fusion of quality ingredients and authentic flavors in a convenient snack-sized package. Crafted with the same attention to detail as the full-size egg rolls, these mini delights are perfect for snacking, appetizer plates, or as a delicious addition to any Asian-inspired meal. Available in two varieties – Vegetable and Pork & Vegetable – each bite sized egg roll features a crispy exterior and savory filling bursting with flavor. Pre-cooked for convenience, these mini egg rolls are ready to heat and serve, making them an ideal choice for busy kitchens and on-the-go consumers.

From Revel Eats, we added Cinnamon Cream Cheese Horchata Bites – a Latin-inspired indulgence that tantalizes taste buds with every bite. Crafted with creamy cream cheese and infused with traditional horchata flavors like rice flour, cinnamon, and vanilla, these delectable morses are encased in a crispy oat breading, creating a wonderful mix of texture and taste. Perfect for both appetizer plates and dessert offerings, these Horchata Bites provide a versatile addition to any menu. Serve them hot for a satisfying crunch or chill them after frying for a refreshing twist. Pair with a sweet dipping sauce to enhance the sensory experience and delight your patrons. Conveniently packed in 6 bags – 2 lbs each, these Horchata Bites are ready to fry straight from the freezer.

From InnovAsian Cuisine, we added Thai Yellow Curry Sauce – a vibrant blend of ingredients that brings authentic Thai flavors to your dishes. With rich yellow hue and aromatic profile, this curry sauce is perfect for creating both vegetarian and meat-based curry dishes that will delight your customers. Packaged in 8 bags of 2 lbs each, this ready-to-use curry sauce is a versatile addition to any kitchen. Experience the exotic flavors of Thailand with InnovAsian Cuisine’s Thai Yellow Curry Sauce – a convenient and delicious way to spice up your menu offerings.

And from Colvard & Company, we added bulk packages of Chorizo Sausage – a flavorful blend of chili, smoked paprika, chipotle, and a hint of cinnamon that adds a bold kick to your culinary creations. Made with all-natural pork, red wine vinegar, and brown sugar, this sausage boats a robust taste profile that’s perfect for elevating your sides. This sausage features a large grind, making it ideal for cooking in hashes or breakfast burritos. Whether your preparing hearty breakfasts or savory dinner entrees, Colvard & Company’s Bulk Chorizo Sasuage delivers exceptional flavor and quality with every bite.

New Item Details:

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727

This Green Peppercorn Crusted Strip Roast with Red Wine Sauce is a perfect dish for a romantic dinner or a special occasion. The green peppercorns and red wine sauce add a touch of elegance to the dish, making it a great choice for couples or Valentine’s Day offerings at restaurants.

This upscale offering calls for a boneless beef Strip Loin (#24864) generously seasoned with green peppercorns, granulated garlic, kosher salt, freshly ground black pepper, and lemon peel. The roast is then cooked to perfection and served with a delicious red wine sauce.

The sauce… oh, the sauce!… is made with olive oil, cremini or button mushrooms, finely chopped shallots, beef broth, Cabernet Sauvignon, cornstarch, cracked black pepper, fresh thyme, and kosher salt. The combination of these ingredients creates a rich and flavorful sauce that perfectly complements the beef.

This dish is sure to impress guests with its sophisticated flavors and opportunity for an elegant presentation. Pair it with a nice Cabernet Sauvignon for a truly romantic experience. Bon appétit!

Serves 16

Ingredients

• 1 boneless beef Strip Loin Roast (3-4 pounds)

• 1 tablespoon green peppercorns
• 2 teaspoon granulated garlic
• 2 teaspoon kosher salt
• 2 teaspoon freshly ground black pepper
• 1 teaspoon lemon peel

• 2 tablespoon olive oil
• 4 ounces cremini or button mushrooms, sliced
• 1/4 cup finely chopped shallots
• 1 cup beef broth
• 1 cup Cabernet Sauvignon
• 1 tablespoon cornstarch
• 1/4 teaspoon cracked black pepper
• 1 teaspoon fresh thyme
• kosher salt

Directions

1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3. Meanwhile prepare Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt, as desired. Serve with Wine Sauce.

Recipe Idea! Follow these visual, step-by-step instructions for an easy-to-make Pancetta bread roll. This simple culinary creation proves indulgence can be profitable. Easily customized to your liking and available ingredients, our bread roll recipe combines pesto, Parmesan, onions, grape tomatoes, and Pancetta. Layered, rolled, baked, and seared to deliver crispy succulence in every bite.

Here are the step-by-step directions on how to make the Easy Cheesy Pancetta Roll from January’s newsletter!

There you have it! The Easy Cheesy Pancetta Bread Roll. 

]]> https://dennisfoodservice.com/major-pasta-with-clam-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=major-pasta-with-clam-sauce Tue, 05 Sep 2023 15:41:09 +0000 https://dennisfoodservice.com/?p=2826395 Major’s pasta and clam sauce recipe is a deliciously elevated coastal experience that is easy to prepare.

Tender pasta combines with briny clams in a rich broth. Fresh clams are cooked in olive oil, shallots, garlic, white wine, and black pepper until they open. The clam stock, combined with Elite Major Clam Stock Base, creates an unbeatable sauce. Italian parsley adds freshness, and optional red pepper flakes provide heat. Serve clams over pasta, ladle the sauce, and garnish with parsley. Add Parmesan or Romano cheese, and serve with fresh crusty bread for an indulgent touch.

Ingredients:

• 3 oz. Elite Major Clam Stock Base, #16595
• 80 Each Fresh Clams
• 3 TBSP Olive Oil
• 1 1/4 Cups White Wine
• 10 Cloves Minced fresh Garlic
• 2 Each Minced Shallots
• 1 Quart Clam Stock
• 2 Lbs. Cooked Pasta (Linguini, Spaghetti, Fettuccine, etc.)
• 1 1/2 Cups Fresh Chopped Italian Parsley
• 1/2 Each (Optional)Zest of Lemon
• (Optional)Red Pepper Flakes
• (Optional) Fresh Grated Parmesan or Romano Cheese

Directions:

1. Cook pasta al dente
2. Rinse clams and be sure they are tightly closed
3. Bring one quart of water to the boil and add clam base
4. Set clam broth aside
5. In a pot with a cover add olive oil and sauté (lightly) shallot and garlic
6. Add clams, white wine, and black pepper
7. Cover and cook until clams open. DO NOT force clams to open. If they do not open, discard them.
8. When the clams are cooked, remove from pot and drain collecting all liquid
9. Return liquid to pot and any ingredients that are loose
10. Add half clam stock to pot (fresh clams can vary greatly in the amount of saltiness. Be sure and taste broth before adding all stock. If it is naturally salty do not add more clam broth)
11. Return clams with 2/3 of fresh chopped parsley
12. Add red pepper flakes, if desired, and toss
13. Divide warm linguini into 10 soup plates.
14. Lightly top pasta with fresh lemon zest if desired
15. Divide clams between dishes and top with hot clam sauce
16. Garnish dishes with remaining parsley
17. Freshly grated cheese is optional, not traditional.

LEARN MORE ABOUT MAJOR  SEE MORE RECIPES

Indulge in tender braised beef, enhanced with the rich depth of our Elite Major Beef Stock Base, creating a delightful harmony of flavors. Paired alongside an assortment of carrots, leeks, fennel, parsnips, and potatoes, all delicately brushed with olive oil and seasonings, this dish slow-roasts to perfection, filling the air with inviting aromas. The culmination of beefy richness, accented by herbal nuances, is beautifully embraced by a naturally thickened sauce, ensuring a memorable and satisfying dining experience.

Ingredients:

• 4 oz. Elite Major Beef Stock Base (Dennis #16607 or Low Sodium #16611)
• 5 Lbs. Braising cut of Beef
• 5 Each Carrots, peeled
• 1 Each Leek, cleaned, trimmed
• 1 Each Onion, peeled and cut in 10 wedges
• 1 Each Fennel, cleaned and cut in 10 wedges
• 5 Each Parsnips, peeled and cut in half lengthwise
• 6 Each Potatoes, medium, peeled and quartered
• 20 Each Cipollini Onions, peeled
• 20 Each Garlic Cloves, peeled
• 20 Each Shallots, peeled
• 3 oz. Tomato Paste
• 5 Cups Water
• Salt
• Pepper
• Fresh Herbs
• Olive oil for coating

Directions:

1. Trim beef if necessary
2. Coat beef with thin layer of beef base
3. Let stand for at least two hours
4. Lightly coat large roasting pan with oil
5. Lightly coat vegetables with oil and salt and pepper
6. Prepare pot of beef broth with remaining base and water and set aside
7. Please beef in roasting pan and into 350°F oven
8. Times vary depending on the cut and tenderness
9. After about one hour and vegetables and roast mixing occasionally. Try not to break them up.
10. When vegetables start to brown lightly add tomato paste, roast for 10 minutes
11. Add fresh herbs to taste
12. Add beef broth after this step, as needed
13. Sauce should thicken naturally

LEARN MORE ABOUT MAJOR  SEE MORE RECIPES

From Vanee, we added two new sauces. First, General Tso sauce, a sweet and fiery staple of Chinese cooking. Most popularly used in General Tso’s Chicken, Vanee General Tso Sauce holds up well to breaded proteins and Vegetables. It is perfect for wings, stir-fry, soups, dips, sauces, wraps, salad dressings, or apply directly as a glaze for all meats, chicken, seafood, or vegetables. Vanee General Tso Sauce is gluten free. Each 64oz jug has 67 two-tablespoon servings, for a total of 268 servings per case. The second sauce we added from Vanee is their Sweet & Sour Sauce. A velvety, sweet, and slightly vinegary tomato-base with real chunks of pineapple, onion, and peppers Vanee Sweet & Sour Sauce is a classic sauce for chicken, pork, meatballs or vegetables. Each 64oz jug has 31 x 1/4 cup servings for a total of 124 servings per case. Both of these new sauces from Vanee have no high fructose corn syrup. They each come conveniently packed in half-gallon pour-friendly jugs; simply pour and serve.

And from Companions®, we added three new rolls of clear film wrap. A 12 inch, 18 inch, and 24 inch. Professional quality plastic cling wrap is ideal for packaging food for display or covering products in your kitchen. Each roll comes in a traditional cutter box to make preparations more convenient. Whether you’re presenting pre-wrapped produce in your supermarket or covering food pans of lettuce until dinner service, Companions film wrap will keep your food sanitary and visible to your staff and customers.

New Item Details:

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

From Vanee Foods, we added some new dry mixes. First is their Country Style Gravy Mix, a staple of breakfast menus everywhere. Country gravy distinguishes itself from its old-fashioned brethren with a kick of pepper and a distinct note of sage. This gravy mix is perfect for smothering biscuits or breakfast skillets and is great for using as a base to create a signature sausage gravy. Vanee Country style gravy mix combines authentic flavor, texture, and appearance with superior performance, and is an easy and affordable way to quickly make large volumes of white gravy. The second mix we added from Vanee is Beef flavored gravy mix. Delivering authentic flavor, texture, and appearance, this gravy mix is perfect over roasted beef, steak, meatloaf, mashed potatoes, pasta, or poutine. Vanee Beef Flavored Gravy Mix has no added MSG, has superior steam table performance, and is an easy and affordable way to quickly make large volumes of beef gravy. Each 16 oz. bag makes 65 quarter cup servings (prepared), for a total of 520 servings per case. And the third mix we added is Vanee Cheddar Cheese Sauce Mix. Combining great, authentic cheese flavor and texture along with superior handling and performance, this cheese sauce mix is great for nachos, fries, mac & cheese, hot dogs, and veggies. Vanee Cheddar Cheese Sauce Mix is an easy and affordable way to make large volumes of rich, creamy, best-in-class cheese sauce. Each 24 oz bag makes 76 quarter-cup servings (prepared), for a total of 456 servings per case.

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Multitasking ingredients such as flavored butters, sauces, dressings, and gravies save time and money in the kitchen.

Multitasking ingredients can enhance several dishes keeps food costs, labor, and inventory in line. Ingredients that can be used in more than one item are the Holy Grail of menu management, keeping food costs, labor, and inventory in line. Dennis offers a variety of products from multiple vendors that are designed with multitasking in mind—you can use them as is, or as speed-scratch basics for multiple applications.

Consider the following examples as a template for maximizing the utilization of your own flavor-building inventory. 

Flavored Butters

One of the easiest and most convenient ways to add flavor to food is by mixing seasonings and other ingredients into butter, which can then be chilled or even frozen for later use. In addition to using on steaks and other proteins hot off the grill, these butters can be used to:

• Sauté or dress vegetables
• Slip under the skin of chicken before roasting
• Include in a signature bread service
• Offer with cornbread or muffins
• Float on a bowl of soup
• Top off a baked potato
• Spread on grilled or toasted sandwich bread

Nestlé Professional Chef Mary Locke suggests the following to offer as schmears for corn on the cob, but the butters have many other uses:

• Fire Roasted Poblano Flavor Concentrate with butter, Cotija, and a squeeze of fresh lime
• Herb de Provence Flavor Concentrate and goat cheese
• Sun Dried Tomato Pesto Flavor Concentrate thinned out with a dab of good olive oil and toasted pine nuts
• Fire Roasted Jalapeño Flavor Concentrate and mashed, ripe avocado
• Chipotle Flavor Concentrate, blue cheese, and crumbled bacon

Dressings as Marinades

Many dressings, particularly vinaigrettes, include an acidic ingredient such as vinegar or citrus juice, which also serves as a tenderizer in marinades. Other common dressing ingredients that tenderize proteins include honey and yogurt (think of tandoori marinade), which also aid in flavor-boosting caramelization when cooked.

Likewise, many marinades can be used as dressings for salads and other chilled foods—perhaps with the addition of an ingredient to make them more clingy, such as oil or mayonnaise.

Creamy Sauces

Creamy, relatively neutral-flavored sauces such as béchamel, Alfredo, and cream gravies have many uses in addition to adding a luxurious touch atop cooked foods.

• Use as a replacement for cream sauce or béchamel in a casserole or au gratin
• Flavor mashed potatoes or other vegetables by substituting a creamy sauce for some of the liquid
• Customize with the addition of tomato, pesto, sautéed onions, mushrooms, crumbled bacon, and so on
• Use in cream soups, such as Creamy Chicken and Wild Rice or Seafood Bisque
• Substitute for cream sauce in a classic Spinach and Artichoke Dip recipe
• Mix with vegetables and a protein (optional) for a main course stuffed baked potato

It’s All Gravy

Talk about a menu workhorse: Gravies of all kinds are the ultimate multitaskers. in ways that go way beyond the mashed potato.

• Over hearty sandwiches like French dips, open-face turkey, and New Orleans-style po’ boy sandwiches
• As a dip for fries or tots, or for a classic poutine
• In casseroles, shepherd’s pie, and pot pies
• As a binding for meatloaf or meatball mixtures
• As a flavor-building thickener for soup
• To moisten a brunch-worthy egg strata
• In a simmer sauce for pot roast, chicken fricassee, and other braised proteins
• In quesadillas, instead of—or in addition to—cheese

Sauces = Spreads = Dips

Sauces are the true shape-shifters of the menu-making world. Depending on qualities such as flavor and thickness, a sauce can be used as-is or in additional uses such as a warm spread (for sandwiches, for instance) or a dip for finger foods.

The cheese sauce is a perfect example. The binder for mac-and-cheese and the topping for nachos and steamed broccoli can also be used to create a cheeseburger, fondue, or dip for fries. Thicken cheese sauce with a product such as cream cheese to make it more spreadable or add flavor and body with products such as crumbled cooked chorizo or crabmeat to create a dip.

Stir into scrambled eggs, mix into fritters, layer on flatbread, or mix into beer and broth with sturdy vegetables to create a soup.

Content courtesy of Nestle Professional
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71% of consumers agree Mexican cuisine is unique and exciting, and 55% of consumers are likely to order dishes with ethnic flavors for dinner. Plus, 47% of consumers would occasionally order fish tacos at a restaurant. What does that add up to? BOOM BOOM FISH TACOS have menu appeal, and plenty of flavor to satisfy hungry, adventuresome diners.

Ingredients

• 1 oz cabbage, chopped
• 1 oz cucumber, chopped
• 1 oz red pepper, small chop
• 3 flour tortillas
• 3 panko breaded fish fillets
• 3 tbsp Boom Boom Sauce (Item #7827)
• 2 fl oz pico de gallo
• 1 Lemon wedge

Directions: