INGREDIENTS:

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 cup prepared thick-and-chunky salsa
• 4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
• 1/4 cup prepared salsa con queso
• 1/4 cup chopped fresh plum tomato
• 2 tablespoons sliced pitted ripe olives

• Prepared thick-and-chunky salsa (optional)

DIRECTIONS

1. Combine Ground Beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
3. Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Source: beefitswhatsfordinner.com

From Président^® Cheese we’ve added their Cheddar & Horseradish Pub Cheese. Président^® is one of the world’s premiere cheese makers, and has been producing a wide range of specialty cheese in the French artisanship tradition since 1933. Their Cheddar & Horseradish Pub Cheese offers a delicious, sharp bite from a blend of horseradish, aged cheddar, milk and cream.

Under our packer label and back in stock popular and versatile, frozen all claw lobster meat. This item is exactly what it sounds like. 100% lobster claw meat. Perfect for highlighting your lobster and seafood recipes with a portion of lobster claw meat.

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.

First a Purell Hand Sanitizer refill bag from Go-Jo. Kills 99.99% of most common germs and outperforms other hand sanitizers ounce-for-ounce. America’s #1 hand sanitizer and clinically proven to maintain skin health. Next from Midlab a ready to use Disinfectant Cleaner. A non-abrasive cleaner, great for use in hospitals, nursing homes, lodging establishments, restaurants and more with a fresh lemon scent. Lastly from Tostito’s a Salsa Dipping Cup, this perfectly blended, great tasting salsa is in a convenient personal single serving package. Great for individual sales, take out uses, or for lunches to go.

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 4/15/20.

INGREDIENTS

• 1 lb Mahi Mahi
• 8 oz Sweet Baby Ray’s Jamaican Jerk Wing Sauce
• 8 flour tortillas
• 2 cups corn mango salsa
• 8 sprigs cilantro

CORN MANGO SALSA

• 1 cup grilled corn
• 1 cup diced mango
• 1/4 cup small diced red onion
• 2 tablespoon small diced red pepper
• 2 tablespoon minced jalapeno
• 2 tablespoon fresh lime juice
• kosher salt to taste
• black pepper to taste

DIRECTIONS

1. 1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife.
   2. Pour marinade over the fish, place in fridge to marinate for at least 2 hours.
   3. Place fish and marinade in a baking dish and bake in a preheated 400˚F oven until cooked and slightly charred, about 15-20 minutes.
   4. Heat taco shells.
   5. Place in tacos.
   6. Top with corn mango salsa and cilantro.

Tim showed the attendees some fun ways to get creative with flatbread! Versatile and delicious, here are four easy recipes utilizing flatbread; follow the instructions or add your own unique touch!

WOW BANANA WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• WOW Butter item #10391
• Dates
• Banana item #26105
• Granola item #7031

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin*
   *rolling out flatbread makes it less brittle
2. Spread a layer of WOW Butter on flatbread.
3. Lay banana on flatbread, and line one side with dates. Sprinkle with granola and roll up. Cut into bite size pieces and serve!

MEDITERRANEAN WRAP
INGREDIENTS

• Rectangle WG Flatbread item #10487
• Hummus item #15052
• Feta Cheese item #3795
• Arugula, or Spring mix item #26455
• Cucumbers item #26114
• Apple Cider Vinegar
• Sugar
• Salt & Peper

DIRECTIONS

1. Bring flatbread to room temperature and roll out once with a rolling pin.
2. Spread a layer of hummus on flatbread.
3. Sprinkle feta cheese, or shredded cheese of choice, on flatbread.
4. Layer arugula, or mixed greens of choice, on top of feta.
5. Take marinated cucumbers* and place on top of arugula.
   *salt, pepper, apple cider vinegar and sugar, mix together. Set cucumbers in mixture and let sit in fridge
6. Roll up, and cut into bite size pieces.

BRUSCHETTA SANDWICH
INGREDIENTS

• Circle WG Flatbread item #19403
• Mozzarella, fresh or shredded
• Tomato (or salsa) item #87467
• Basil (fresh or dried) item #7806
• Balsamic item #7242
• Honey

DIRECTIONS

1. Layout flatbread.
2. Place mozzarella on flatbread, spoon salsa or place sliced tomato on top of cheese.
3. Lastly lay basil down on the top.
4. Drizzle balsamic honey* on top of basil.
   *mix equal parts balsamic and honey in a bowl. 
5. Place other piece of flatbread on top, cut in half and serve!

GOOD MORNING FLATBREAD TACO
INGREDIENTS

• Circle WG Flatbread item #19403
• Scallions *optional
• Cheese curds or shredded cheddar item #6003
• Tomato or salsa item #87467
• Guacamole
• Dried sriracha seasoning item #18328
• Greek yogurt item #8500

DIRECTIONS

1. Warm flatbread in a pan, and layout flat.
2. Add scallions to scrambled eggs, and place on top of flatbread.
3. Lay tomato, or salsa on top of eggs, and top with cheese curds or shredded cheese and guacamole.
4. Next finish off with sriracha yogurt*
   *mix greek yogurt, salt, pepper and dried sriracha seasoning to taste. 
5. Fold up like a taco and serve!

INGREDIENTS

• 1lb tater tots
• 1 fl-oz non stick spray
• 1 fl-oz shredded, cheddar cheese
• 4 ea cooked, diced, applewood bacon
• 1/4 cup ranch
• 1/4 cup Kogi salsa roja
• 1 tablespoon chives

DIRECTIONS

1. Deep fry tater tots. Heat the the oven temperature to 400˚F  and lightly coat in 9-inch pie plate or pan with cooking spray.
2. Lightly press the tater tots into the prepared dish. Top with cheese and bacon.
3. Bake until the cheese melts, about 5 minutes. When tots exit the oven, drizzle with salsa roja and ranch. Sprinkle with chives and serve!

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.

INGREDIENTS

• 1 ea deep fried, chicken filet
• 1 ea toasted, sesame seed bun
• 1 tablespoon salsa roja aioli *recipe below
• 1 tablespoon serrano chili mustard *recipe below
• 1 ea sliced, pepper jack cheese
• 2 fl-oz serrano chili cream gravy *recipe below
• 4 ea sliced, grilled onions
• 4 ea sliced, fresh pickles
• 1 ea lettuce leaf
• 16 fl-oz spicy kettle chips (optional)

DIRECTIONS

1. Fry chicken breast until internal temerpature is 165˚F. Spread crown of toasted bun with salsa roja aioli and heel with serrano chili mustard.
2. Top with fried chicken breast, pepper-jack cheese, serrano chili cream gravy, grilled onions, fresh pickles and lettuce.
3. Place crown on top, and serve with spicy kettle chips (if desired)!

SERRANO CHILI CREAM GRAVY

INGREDIENTS

• 1 fl-oz fried chicken oil
• 1 fl-oz flour
• 8 fl-oz half and half cream
• 8 fl-oz Kogi serrano chili sauce

DIRECTIONS

1. Place 1 fl-oz oil from deep fryer in saute pan, stir in flour and cook on low heat until lightly browned.
2. Slowly add in half and half cream, stirring constantly until smooth. Add in Kogi serrano chili sauce. Salt and pepper to taste. Cook for five minutes and hot hold until needed.

SALSA ROJA AIOLI

INGREDIENTS

• 8 fl-oz mayonnaise
• 4 fl-oz kogi salsa roja

DIRECTIONS

1. Combine mayonnaise with Kogi salsa roja and blend well. Place in storage container, label date and refrigerate.

SERRANO CHILI MUSTARD

INGREDIENTS

• 8 fl-oz Kogi serrano chili sause
• 4 fl-oz Kogi salsa

DIRECTIONS

1. Combine ingredients in mixing bowl and blend well. Place in storage container, label, date and refrigerate.

Kogi Salsa Roja
Item #20919

Kogi Serrano Chili
Item #20903

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

• 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

• 8 oz uncooked, elbow macaroni
• 4 tablespoon unsalted butter
• 2 1/2 all-purpose flour
• 3 cups whole milk
• 1/2 cup grated parmesan
• 2 cups shredded sharp cheddar cheese
• 8 fl-oz Kogi salsa roja
• 1 cup cooked, diced, peppered bacon
• 1/2 cup bread crumbs
• 1/8 teaspoon paprika

DIRECTIONS

1. Cook macaroni to desired doneness, and drain. In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in enough flour to make a roux.
2. Add milk to roux slowly, stirring occasionally. Cook over low heat until thickened. Remove from head and stir in cheeses and salsa roja.
3. Put macaroni and bacon in large casserole dish, and pour sauce over. Stir well.
4. Melt 2 tablespoons utter in a skillet over medium heat. Add breadcrumbs and brown. Spread over macaroni and cheese to cover. Sprinkle with a little paprika.
5. Bake at 400˚F until hot and bubbly, pull out of oven and serve!

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.