From Foothill Farms®, we’ve added select taco seasoning mix. A smooth, authentic, and mild blend of traditional chili powder, Mexican oregano, and smoky cumin for a tantalizing aroma and flavor, with no added MSG. Pair with beef, chicken, or turkey to add a tasty flavor that can make any crowd go loco. Foothill Farms select taco seasoning mix also has the versatility to make enchilada sauce. Suitable for restaurants, bistros, and diners.

And from Tyson®, we’ve added all-natural, uncooked, ice-glazed chicken drumsticks. Open the door to dozens of delicious chicken selections with Tyson® chicken drumsticks. Featuring an assortment of large drumsticks, this is an exceptional addition to a variety of appetizers and center-of-plate items.  Each piece is individually frozen and ice glazed to preserve freshness and prevent freezer burn.  Ready to cook from frozen, Tyson® chicken drumsticks are a low-cost alternative to chicken wings.  Each 15 lb case comes with 50 pieces, perfect to toss in any number of classic sauces and serve with a dipping sauce.

New Item Details:

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.

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:

New in this week from Fred’s we’ve added two new flavors of their popular fried cheese curds; Ranch and Nashville Hot. Savory ranch flavored breading with notes of buttermilk, garlic and herbs for a popular ranch flavor profile that customers know and love. And, spicy Nashville hot style breading with notes of cayenne pepper, brown sugar, garlic and other spices. Try tossing both together in a basket for a mix of savory ranch and spicy heat. Takeout and delivery friendly. We’re also adding Fred’s, Nashville Hot Breaded Cauliflower Bites. These premium white cauliflower florets are tossed in a flavorful coating and spicy Nashville hot style breading.

There’s one more appetizer in this weeks new items, Posada Mini Korean BBQ Beef Tacos. this 0.46oz Korean style bbq beef mini taco is ready-to-eat and made with marinated ground beef in a spicy sweet Korean BBQ sauce, soy sauce, sesame oil, green onions and gochujang sauce. The delicious filling is stuffed in a crunchy red-colored corn masa tortilla. This fully cooked mini taco provides heat & serve convenience and speed of service as well as excellent hold time for take-out and delivery. Create popular appetizers and happy hour favorites, mini tacos are a great product to build appetizer sales.

From Land O’Lakes we’ve added two varieties of their ultimae cheese sauces. Land O Lakes Ultimate Creamy White, and Yellow, cheese sauces. Land O’Lakes sauces are easily customized for endless possibilities. Ready to heat and use, these shelf stable sauces provide the versatility and performance your kitchen demands. Also in from Land O’Lakes we’ve added cheese cube packets. These 1-oz portion packets of cheese cubes come in Cheddar, and Colby Jack, varieties.

Take a look at our full list below:

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.

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 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.

INGREDIENTS
Serves: 2

• 1 whole grain round 6″
• 1.5 oz shredded cheddar cheese
• 1.5 oz cooked chicken breast, sliced
• 2 tsp mild taco sauce
• 1 cup fresh spinach
• 1 oz shredded mozzarella cheese
• 1 tsp melted butter

DIRECTIONS

1. 1. Thaw flatbreads at room temperature.
   2. Place thawed flatbread on a lined sheet pan.
   3. Place 1.5 oz shredded cheddar over the blistered side of a round flatbread.
   4. Top cheese with 1.5 oz sliced cooked chicken breast and 2 tsp mild taco sauce.
   5. Top the chicken and sauce with 1 cup fresh spinach and 1 oz shredded mozzarella cheese.
   6. Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp melted butter.
   7. Bake filled flatbreads at 350˚F for 8-10 minutes for until cheese is melted, bread is browned and center of sandwich reaches 140˚F.
   8. Use a serrated knife and cut each sandwich into 4 wedges.
   9. Serve 2 wedges.

1 serving provides: 2 oz eq whole grain and 3 oz M/MA, 1/8 cup vegetable serving. 

INGREDIENTS
Serves: 100

• 6.25 lbs 99% lean ground turkey, cooked
• 2 cups powdered, reduced sodium taco seasoning
• 150 oz bulk, whole grain cheez-it crackers
• 100 oz low sodium, shredded cheddar cheese
• 25 cup diced tomato
• 13 lbs chopped romaine

DIRECTIONS

1. 1. Heat ground turkey as directed, add taco seasoning and cook two additional minutes.
   2. Place the romaine, turkey mix, and cheese on plate, top with tomatoes and 2/3 cup whole grain cheez-it crackers.

Optional Tip: Serve with low fat ranch dressing.

Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on the traditional taco.  This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterparts.

INGREDIENTS / BEEF

• 1lb Korean BBQ Beef (Item #19501)
• 1 ea small red onion shaved
• .25 cup toasted white sesame seeds
• 3 oz rice wine vinegar

Mix all ingredients, heat to desired temperature, salt & pepper to taste.

INGREDIENTS / SLAW

• 1lb shredded coleslaw mix
• 1 tsp garlic powder
• 1 tsp toasted cumin
• .25 cup mayonnaise
• 2 ea avocado mashed
• .25 cup Kogi Salsa Roja
• 2 ea lime, zest
• 3 ea scallion shaved
• ½ bunch cilantro rough chop

Mix all ingredients, season with salt & pepper to taste.

INGREDIENTS / OTHER

• Naan bread, preferably 4” round, serve warm for service
• Queso blanco shredded for topping

ASSEMBLE

Top warm naan with Korean sesame beef and spicy avocado slaw.  Garnish with shredded queso blanco & cilantro leaves, then finish with a drizzle of the salsa roja.

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

Serves: 6

1 beef top sirloin steak boneless, cut 3/4 inch thick (about 12 ounce)
2 teaspoons vegetable oil
6 small flour tortillas, warmed
6 eggs, beaten or 1 1/2 cups egg substitute
6 tablespoons reduced-fat shredded cheddar cheese
6 tablespoons guacamole
6 tablespoons salsa
6 tablespoons reduced-fat dairy sour cream

DIRECTIONS

1. Heat large, heavy non-stick over medium heat until hot. Season beef top sirloin steak with salt, as desired. Place beef in skillet. Pan-broil until desired doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.
2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.
3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream.