Featured for May in our 2021 UniPro calendar.
Perdue® Foodservice

PERDUE® HARVESTLAND® Organic Boneless Skinless Chicken Thighs are a cost-effective, versatile kitchen staple you can feel great about feeding your family. Chicken thighs are a favorite of chefs and home cooks for their quick cook time, rich flavor, and tenderness. Whether you grill it, bake it or stir-fry it, our boneless, skinless chicken thighs do not disappoint!

Ingredients

Directions

1. 1. Mix all marinade ingredients together, minus the sweet chili sauce and scallions. Mix the chicken thighs with the marinade and refrigerate for 2 to 4 hours.
   2. While the chicken is marinating, take 2 sauce pans, and add the rice wine vinegar to one (with ½ cup of water), and the red wine vinegar (with ½ cup water) to the other. Place ¼ cup of sugar and 2 tablespoons of salt into each pan. Bring to a boil to dissolve salt/sugar, and remove from heat.
   3. Place cucumbers, carrots, and red onions in 3 separate non-reactive/heat-tolerant containers. Pour the red wine vinegar mixture over the red onions, and the rice wine vinegar mixture over the carrots and cucumbers. Let steep at room temperature for 1-2 hours, then refrigerate until ready to use.
   4. For the cilantro aioli, add all of the ingredients to a food processor and puree until smooth. Refrigerate until ready to use.
   5. Once the chicken is finished marinating, remove it from the excess marinade. Place thighs onto a medium to medium-high preheated grill. Grill for 5-6 minutes per side. Make sure that an internal temperature of 170°F is reached at the thickest part of the thigh.
   6. Remove from the grill, let rest for 5-10 minutes, and rough chop into ¼ – ½ inch pieces.
   7. Add the chicken to a medium bowl, and mix with the sweet chili sauce and scallions.
   8. Warm up taco shells and assemble tacos.

INGREDIENTS

• 1 teaspoon olive oil
• 1 teaspoon salted butter
• 6 jumbo scallops
• 1 tablespoon fresh garlic paste
• 1 tablespoon finely diced shallots
• 2 tablespoons chopped fresh cilantro
• 3 oz lemon vinaigrette
• 1 tablespoon citrus chipotle barbecue sauce
• sea salt and pepper to taste
• 3 oz dirty rice

DIRECTIONS

1. 1. In a saute pan heat olive oil and butter on medium heat. Sear scallops on both sides then remove from the pan; keep warm.
   2. Lower heat and saute the garlic shallot and cilantro for 30 seconds.
   3. Add lemon vinaigrette and citrus chipotle barbecue sauce to the pan. Stir until sauce is reduced.
   4. Add salt and pepper to taste.
   5. Plate scallops over red beans and rice or dirty rice. Pour sauce over scallops and serve.

INGREDIENTS

• 1 telera roll item #7975
• 2 oz honey hot ranch
• 3 oz crispy chicken
• 1 oz shredded jack cheese
• 1 tablespoon diced tomato
• 1/2 oz sliced white onion
• 1/4 sliced avocado
• 3 thinly sliced jalapeno rings
• 1 tablespoon chopped cilantro

HONEY HOT RANCH

• 2 cups hot wing sauce
• 2 cups homestyle ranch dressing
• DIRECTIONS
  1. Spray flat grill and toast roll, cut side down on grill, remove.
  2. Drizzle each side of bread with 1 oz honey hot ranch.
  3. Place cheese on chicken and melt.
  4. When cheese is melted, place chicken on bottom half of roll. Top chicken with tomato, white onion, avocado, jalapeno, cilantro and arugula.
  5. Place top half of bread on sandwich, slice in half and serve!See More Recipes

First from Barry Callebaut a Semi Sweet Chocolate. With more than 175 years of chocolate heritage, the Barry Callebaut group has an unparalleled blend of expertise in cocoa and chocolate. Next from Steve’s Snacks, we have 4 new products! Starting with a Maple Whoopie Pie, a sweet silky soft maple cake with just the right amount of real maple syrup baked right in – sandwiched around a sweet creamy filling. A Double Chocolate Whoopie Pie, a chocolate lovers dream! Chocolaty goodness all around. Starting with the classic whoopie pie and fill it with a silky smooth chocolate filling. Next from Steve’s Snacks, a Carrot Cake slice with sweet white icing, made with the finest ingredients and real carrots. Sticking with cake, a we’re also carrying a sweet moist chocolate cake topped with a rich and smooth peanut butter frosting. From Highland Market Premiere, a Whole Rosemary Leaf Spice. Next a new Fresh item from Taylor Farms, Cilantro that is cut to order and packed within hours of harvest. This delicious herb adds color and flavor to your favorite dishes. From Bridgeford a new Buttermilk Biscuit, fully baked and  can be heated from thawed or frozen, in convection or conventional ovens, or microwaved. Next from Austin a Cheddar Cheese cracker filled with Cheddar Cheese filling, a great Grab N’ Go addition. Adding to our Gluten Free selection, a new Gluten Free Flour from King Arthur. Simply substitute this flour 1-1 for an easy and convenient swap for conventional flours. Fortified with iron, calcium and vitamin B, this carefully tested blend is a must-have for bakers who are new to gluten-free baking or anyone baking gluten-free who wants to enjoy recipes they used to love. From Packer a new Provolone Cheese. And lastly a Kettle Chip Variety Pack from Miss Vickie’s. This variety pack contains, Sea Salt & Vinegar, Jalapeno, Sea Salt and Smokehouse BBQ. Miss Vickie started making her kettle-cooked potato chips on her family’s farm. To this day, each batch is still made with the same care.

Dennis Paper & 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.

Stock status subject to change. Posted 5/22/19.

INGREDIENTS

• 2 fl-oz Kogi OG kalbi marinade and sauce
• 6 oz trimmed & diced 1/4″ , ribeye steak
• 3 fl-oz Kogi salsa roja
• 3 ea corn tortillas
• 3 fl-oz diced, tomatoes
• 3 tablespoons chopped, fresh cilantro

DIRECTIONS

1. Marinate steak in OG kalbi marinade and sauce for a minimum of 2 hours until well chilled.
2. Sear steak on a flat top or pan until caramelized but keeping meat medium rare or medium.
3. Divide salsa roja on three tortillas spreading out evenly. Place steak in each tortilla and top each with tomatoes and cilantro, then serve!

Kogi Salsa Roja
Item #20919

Kogi OG Kalbi Marinade 
Item #20905

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1 ea cauliflower steak, 1 1/2″ thick slice
• 1 fl-oz Kogi marinade and sauce
• 1 tsp chopped cilantro
• 1/2 fl-oz Ken’s Boom Boom sauce
• 1 oz baby greens

DIRECTIONS

1. Cut cauliflower steak from a whole head of cauliflower and marinate in Kalbi marinade for a minimum of two hours.
2. Flattop or pan grill on medium high head for about 3-4 minutes per side until tender and hot.
3. Place greens on plate and place cauliflower next to greens. Drizzle boom boom sauce over greens and cauliflower and serve!

Kogi Kalbi Marinade and Sauce 
Item #20905

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 6 oz tater tots fried
• 2 fl-oz queso roja *recipe below
• 3 fl-oz carne asada, kalbi marinated
• 1 tbsp small diced jalapeno
• 1 tbsp small diced tomatoes
• 1 tbsp slice bias cut green onion
• 1 tbsp chopped cilantro
• 1 tbsp Kogi Salsa Roja

QUESO ROJA

• 4 oz white cheddar cheese
• 4 oz American cheese
• 1 tbsp fresh, small diced jalapeno

DIRECTIONS

1. Place fried tater tots in a paper service tray, drizzle tots with queso roja evenly and top with grilled carne asada.
2. Sprinkle over top of tots and carne asada jalapenos, tomato, green onions and cilantro, drizzle with Kogi Salsa Roja, and serve!

For Queso Roja

1. Combine cheeses, fresh jalapeno and heavy cream in a small pot or double boiler over low heat until melted and combine.
2. Add Kogi Salsa Roja and blend well, hold warm.

Kogi Salsa Roja 
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.