From spice lovers to flavor enthusiasts, these crowd-pleasing wings are a hit!

These succulent pork wings are marinated in an enticing blend of Gochujang paste, maple syrup, and soy sauce. The result? A harmonious balance of sweet, spicy, and savory flavors that will leave your customers craving more.

Serves 6

Ingredients

• 24 Smithfield® Smoke’NFast Boneless Pork Wings
• 9 tablespoons Korean Red Chile Paste (Gochujang)
• 1 cup Maple Syrup
• 3/4 cup Light Soy Sauce (divided)
• 6 cups Napa Cabbage, shredded
• 12 cups Hearts of Romaine Lettuce, shredded
• 3 tablespoons Toasted Sesame Seeds
• 1 bunch Green Onions, julienned (for garnish)
• 3 tablespoons Toasted Sesame Seed Oil (divided)
• 1 1/2 cups Rice Wine Vinegar (divided)

Directions

1. In a bowl, combine 9 tablespoons of Korean Red Chile Paste (Gochujang), 1 cup of maple syrup, and 1/2 cup of light soy sauce. Mix well to create the marinade.
2. Add the Smithfield® Smoke’NFast Boneless Pork Wings to the same bowl and coat them thoroughly with the marinade.
3. Preheat your oven to 350°F. Place the marinated pork wings in the oven and cook them thoroughly, rotating occasionally to maintain a consistent texture.
4. While the pork wings are cooking, prepare the salad. Shred the Napa cabbage and romaine hearts. In a separate bowl, mix 3 tablespoons of toasted sesame seed oil, 1 1/2 cups of rice wine vinegar, and 1/4 cup of light soy sauce. Toss the shredded cabbage and lettuce in this dressing.
5. Assemble the salad on individual plates. Place the cooked pork wings over the salad.
6. Garnish with julienned green onions and a sprinkle of toasted sesame seeds.
7. Serve immediately and enjoy!

Feel free to adjust the spice level by adding more or less Gochujang paste according to your preference. Bon appétit!

Generously brushed with a luscious blueberry-maple glaze, this ham is bursting with flavors, the glaze; is made with sautéed garlic, ginger, and a harmonious blend of blueberries, maple syrup, balsamic vinegar, and lemon juice. Serves 6

Ingredients

• 1 Smoke’N Fast All-Natural Applewood Smoked CarveMaster Ham
• 1.5 cups packed brown sugar
• 1.5 Tbsp. olive oil
• 4 cloves garlic, minced
• 3/4 inch piece ginger, peeled and grated
• 6 cups blueberries
• 1.5 cups maple syrup
• 1/3 cup balsamic vinegar
• 3/4 lemon, juiced
• Salt and black pepper, to taste

Directions

1. Score the outside of the ham to create a diamond pattern, and rub the ham with brown sugar.
2. Bake in 350° F oven uncovered to an internal temperature of 155° F.
3. Over medium heat, sauté garlic and ginger in olive oil.
4. Add remaining ingredients, and bring to a light simmer for about 5 minutes to create a glaze.
5. Puree half of the glaze, and combine it with the remaining glaze. Adjust seasoning.
6. When ham reaches 155° F internal temperature, brush outside with some blueberry-maple glaze.
7. Carve one-fourth-inch slices and top with more glaze.

French toast gets even more craveable with deli-style turkey, crisp bacon, Meunster cheese and house-made maple mayonnaise. (Is it brunch time yet?!)

INGREDIENTS 

• 1 cup Hellmann’s Real Mayonnaise (Item #70605)
• 3 tbsp Pure Maine maple syrup (Item #3303)
• 20 slices French Toast (prepared)
• 1 cup Maple Mayonnaise (prepared)
• 20 oz, Jennie-O Tender Brown Turkey, thinly sliced (Item #4124)
• 20 slices Bacon (cooked)
  Kick it up a notch with Smithfield’s Applewood Log Smoked 10/14 bacon (Item #22302), or add a unique twist with Hormel’s Market Cut Shoulder Bacon (Item #16283)
• 10 slices Great Lakes Muenster cheese (Item #9980)

DIRECTIONS

1. Prepare the Maple Mayonnaise (combine ingredients and chill)
2. Prepare the Sandwich
   1. Spread two French toast slices with Maple Mayonnaise
   2. Layer ingredients to build sandwich.
   3. Heat under salamander or broiler until cheese has melted.
3. Dust with powdered sugar.

First from Betty Crocker, a holiday staple, Mashed Potato Buds instant. Same great home style taste, but saves on labor and longer storage. Next, another holiday classic, Chicken Stuffing from Stovetop. Each box comes packed with a dry, pre-seasoned stuffing mix, just simply add water and butter or margarine for a stuffing that tastes like it was made from scratch! From Rich’s we’re not stocking a Wheat Sub Roll Dough, made with white wheat and a touch of real honey. Contains 51% whole grains, meets claim of a good source of fiber, and has no HFCS or trans fat and a proof-and-bake format. Next from Cary’s, a Sugar Free Pancake Syrup, also low calorie and shelf stable. From Innopak a new White To-Go Bag TSAC a 12x8x25 size, no print and high density. Thanksgiving is right around the corner, and no dish is complete without Jellied Cranberry Sauce from Sun Source, a line from our UniPro private label. Lastly from Highland Market, another UniPro private label, Plain Bread Crumbs. Highland Market provides a unique line of culinary crumbs helps create the perfect signature dish for your customers.

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 11/20/19.

INGREDIENTS
Serves: 4

12 ounces crispy chicken strips
8 slices whole wheat bread
1/2 cup mayonnaise
1 cup cooked, maple-flavored bacon crumble
1 cup shredded cheddar cheese
1 cup warmed maple syrup

DIRECTIONS

• Prepare crispy chicken strips according to package directions. When cooled enough to handle, cut strips to fit the size of the bread, 2 slices per sandwich. Set aside, keep warm.
• Evenly spread mayonnaise on each slice of bread.
• Preheat waffle iron.
• To assemble sandwiches lay 4 slices of bread on work surface. Layer on top of mayonnaise: 2 tablespoons of bacon, 2 tablespoons of cheese, 2 slices of crispy chicken strips, another 2 tablespoons of bacon, and topped off with 2 tablespoons of cheese. Finish with the other slice of bread.
• Lightly spray a hot waffle iron with spray and place sandwich on waffle iron. Close, press and cook for approximately 3-5 minutes. Remove sandwich from the waffle iron and slice in half.
• Serve with small bowl of warmed maple syrup.

INGREDIENTS
Serves: 4

8 slices of bread
2 eggs
1 cup of milk
1/4 cup of sugar
1 teaspoon of vanilla extract
Garnish: Bacon Crumble / Bacon Pieces

DIRECTIONS

• Plug in waffle iron to heat.
• In a bowl whisk together milk, egg, sugar, and vanilla extract.
• Spray the waffle iron with non-stick spray.
• Dip a slice of bread into the milk mixture. Just enough to coat. Place the bread into the hot waffle iron. Sprinkle with real bacon pieces (about 1 tablespoon).
• Dip a second piece of bread into the milk mixture and place it on top of the first, close the waffle iron and allow it to cook about 2-3 minutes or until golden brown.
• Serve with syrup, continue process to create more waffles.

Ingredients:

• Cool water, approx. 72 degrees Fahrenheit
• Chocolate syrup
• Red food coloring
• Complete buttermilk pancake mix
• Devil’s Food cake mix

Instructions:

1. Pour water, chocolate syrup and food color in mixing bowl.
2. Add pancake and cake mixes.
3. Beat using wire whip on low speed about 1 minute or until batter is blended and smooth. Stop mixer. Scrape bowl and whip; beat 1 minute longer.
4. Deposit 2 oz batter on preheated griddle set at 350°F. Grill 1-1 1/2 minutes on each side or until puffed and edges begin to dry. Turn only once.

Ingredients:

• 3 strips of bacon, cut in half and cooked
• 2 cups of Buttermilk Complete or Complete pancake mix
• 1-1/2 cups of water

Instructions:

1. Cook the bacon per package instructions.
2. Combine the pancake mix and water in pancake dispenser. Stir until any large lumps disappear. Do not over beat mix.
3. Lightly grease a non-stick skillet and place over a medium high heat.
4. Lay a slice of cooked bacon into the skillet and slowly cover with batter. Try outlining the bacon first, then fill in the center, ensuring the entire slice is covered.
5. Once the pancake bubbles, and the bottom turns golden brown, flip and cook the other side.

Serving Suggestions:

Serve with a side of warm maple syrup for dipping.

DISCOVER MORE BREAKFAST ITEMS >

Here we are on National Grilled Cheese Day, in the middle of National Grilled Cheese Month, and we’ve got a couple of yummy GC related ideas for you in this episode of Dennis Knows Food!

LISTEN TO THE PODCAST

With Easter just a few days away we’ve got a simple breakfast-special concept that could help you use Sunday’s leftover ham. In this episode we also talk about some new non-foods items that were just added to our inventory, there’s a health notice for any men listening, we revisit maple syrup and discuss nutrition development efforts by a popular beverage company.

Links mentioned in this episode include our website at www.DennisExpress.com.

Subscribe to the Podcast –  Subscribe Now (Subscribe with iTunes)
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We are back on our regularly scheduled podcast day! We know that changing that up for a couple weeks was rough on our listeners !

LISTEN TO THE PODCAST

Thank you to our podcast subscribers, and those using SoundCloud, for listening each week. If there’s anything you’d like to hear featured in our future podcasts just drop us a line. This weeks podcast talks about the new items we’ve added to our inventory, Lobster and Maple Syrup are on the radar in New England food news, we’ve got a tech recommendation for customers using social media and we wrap the episode up highlighting UniPro Foodservice.

Links mentioned in this episode include our website at www.DennisExpress.com, and www.uniprofoodservice.com. (In the podcast the URL was mentioned as “unipro.com”, it is not.)

Subscribe to the Podcast –  Subscribe Now (Subscribe with iTunes)
Trouble Subscribing to the Podcast? Listen Here with SoundCloud.