From Gator Pears, we’ve added Avocado Slices. Coming in 2 pound-12 per case, individually quick frozen packages to preserve natural flavors and taste, these delicious and healthy avocados are ready for use whenever you need them. Pre-cut for ease of use, reducing labor, avocado slices are ideal for salads, toppings, smoothies, or any application requiring avocados.

From Tyson^®, we’ve added Whole Grain, Breaded, Traditional Drumsticks. Add some kid-friendly excitement to your menu! These all-dark meat drumsticks have the classic breading profile that kids love and go great with a variety of dishes. Made with No Artificial Colors or Flavors & No Preservatives and chickens raised with no antibiotics ever, this commodity-eligible product will extend your dollars further and provide you with a delicious lunch menu option.

And from the Maine Company, Veggie Life, we’ve added two new vegan products. A Quinoa Burger that is a versatile plant-based patty, made with natural and nutritious ingredients that you can see and identify. Gluten-free, nut-free, and full of flavor that celebrates vegetables rather than imitating the flavors of meat. Fall is right around the corner, and we’ve also added Veggie Life’s Jackfruit Chili. Medium-spicy & very satisfying for even the most skeptical of chili lovers. Jackfruit, a superfood meat-alternative, adds filling high fiber & a healthy source of Vitamin C combined with the high-protein, fiber & iron-rich content of red quinoa!

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.

If there is one thing I’ve learned during my tenure in the culinary world, it’s to have a few production tricks up your sleeve. One such trick is to work a few base recipes into your repertoire. Base recipes are just that, a starting “base” from which other derivative recipes can be made. The trick is to be creative and thoughtful… “How can I use my base to create other recipes?”

One of my past favorite base recipes was a vanilla crème Brule base, which became the foundation for a French toast dip, house made ice cream, whipped custard in a deconstructed tiramisu… and yes, as a crème Brule.

In this video I’m starting with raw turkey breast to showcase the fundamentals of base recipes, and to demonstrate how easy it can be to turn one recipe into three different menu options.

Calabrian Chili Peppers are item #23697

Try this recipe Gazpacho garnished with Calabrian Chili Peppers.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 1/4lbs beef flat iron steak, cut into very thin 1 1/2″ strips
• 1/2 cup Korean BBQ stir-fry sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon sriracha sauce
• 8 flour or corn tortillas, warmed
• 1 1/4 cups kimchi, drained and chopped, sour cream, chopped cilantro, radishes and/ or cucumber if desired

DIRECTIONS

1. 1. Heat oil in large skillet over medium-high heat. Carefully, add beef to hot oil. Cook and stir 2-3 minutes or until only a trace of pink remains.
   2. Add 1/2 cup stir-fry sauce to skillet. Cook 1-2 minutes or until hot. Push beef to side of skillet.
   3. Combine cornstarch with 1 tablespoon water; stir into cooking juices in skilled. Stir in sriracha. Cook 1 minute or until slightly thickened.
   4. Stir in beef and heat. Serve beef in tortillas topped with additional stir-fry sauce. If desired, also top with kimchi, sour cream, radishes/ cucumber. Serve!

From Oak Point we’ve added fresh, 3.5oz beef patties. From Advance we’ve added a new chili featuring sirloin, ground chuck and black beans. From Classic Delite we’ve added 3 premade sandwiches, Turkey, Ham and Cheese – Turkey and Cheese – Turkey, Salami and Cheese. From Margherita we’ve added sliced Genoa Salami. Last in foods, we’ve added Del Monte 4-pack mixed fruit cups. In non-foods we’ve added new cutlery kits from World Centric and a heavy duty grill brush from Chef-Master.

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 7/1/20.

First from Empress, a white luncheon napkin, no dispenser required. These are an economical option perfect for foodservice applications doing high volume/light meals or at fairs, festivals and in workplace break rooms. They are poly packaged to keep the napkins clean and sanitary, and made from100% recycled materials. Next another non food essential, a 1/8 fold dinner napkin from Nova. This is a soft and absorbent, quality 2-ply embossed napkin. From Lamb Weston, Seasoned CrissCut® Potato French Fries. The oversized CrissCut® shape delivers more potato satisfaction bite after bite, with a unique cut it maintains internal heat longer than conventional fries, keeping them hot, crisp and delicious. New from Roland, Calabrian Chili Peppers. Spicy but not scorching, Calabrian chili peppers have a strong aromatic heat with smoky undertones. Hailing from the southern tip of Italy, they add a touch of color and a rich kick of heat to pizza and pasta dishes. Lastly, 8″ Sausage Links, fully cooked, frozen from Fontanini. This sweet Italian sausage link is made with 100% pork and is seasoned with a sweet Italian spice blend. The product has an authentic appearance and meaty bite.

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 7/17/19.

INGREDIENTS

• 8 oz chickpea hummus
• 1 fl-oz Kogi Serrano Chili Sauce
• 3 oz crispy pita chips
• 1 tsp pickled serrano pepper, sliced

DIRECTIONS

1. Blend hummus with Serrano Chili Sauce until mixed together.
2. Serve with crunchy pita chips or vegetables for dipping.
3. Garnish with pickled serrano pepper slices.

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

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

INGREDIENTS
Serves: 12

12 frozen pie dough rounds
1 ea whole, large egg
2 tablespoon cool water

DIRECTIONS

1. 1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
   2. Whisk egg and water together in small bowl; hold for assembly.
   3. Combine chicken, chilies, salsa and cheese in large mixing bowl.
   4. Deposit #12 (approx. 3oz) of mixture on half of dough round.
   5. Brush edges of crust with beaten egg; fold dough over filling and crimp with fork to seal.
   6. Place on parchment-lined sheet pan and bake as directed below until flaky; serve warm!

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.