Heat Meets Meat: Fiery Jalapeño Popper Burgers for Bold Taste Buds

Sink your teeth into a juicy beef patty, perfectly seasoned and graced with melted Brighton Farms® American Pepper Jack Cheese. But the real star? Those stuffed jalapeño halves, oozing with a creamy blend of Brighton Farms® Cream Cheese, minced garlic, and zesty lemon pepper seasoning. Topped with crisp lettuce, ripe tomato, and creamy guacamole, this burger is a spicy, cheesy, and utterly irresistible delight!

Serves 8

Ingredients

• 6 oz Brighton Farms® Cream Cheese (equivalent to 3 oz per serving)
• 8 slices Brighton Farms® American Pepper Jack Cheese
• 6 Jalapeño Peppers, halved and seeded
• 2 tsp Olive Oil
• 12 slices Bacon, crumbled
• 4 Garlic Cloves, minced
• 2 tsp Salt
• 2 tsp Lemon Pepper Seasoning
• 1 tsp Pepper
• ½ tsp Paprika
• 2 lbs Ground Beef (adjust seasoning as desired)
• Lettuce, Tomato, and Guacamole for garnish

Directions

1. Brush jalapeños with oil and grill covered over medium heat for 3-5 minutes or until tender. Once cool, chop finely.
2. Combine finely chopped jalapeños with bacon and cream cheese.
3. In a large bowl, combine garlic, salt, lemon pepper seasoning, pepper, and paprika and mix into beef.
4. Shape into 8 thin patties.
5. Spoon bacon/cream cheese/jalapeño mixture onto 4 of the patties, cover with remaining 4 patties, and press edges firmly to seal.
6. Grill burgers covered over medium heat or broil 4 inches from heat for 6-7 minutes on each side until temp. is 160°F.
7. Top with Pepper Jack Cheese and cook 1-2 minutes longer until cheese is melted.
8. Serve on a grilled bun, and top with lettuce, tomato, and guacamole as desired.

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.

In the foodservice biz we often abide by the old saying “sometimes less is more.” In the case of this two-ingredient grilled cheese sandwich; the old saying holds true. The Pineland farms smoked cheddar cheese, paired with OvenStone’s garlic Texas toast explodes in a perfect symphony of rich, smokey, buttery, garlic flavor. A simple but mouth-watering symphony that will leave your customer’s palates singing along with a chorus of “oh mys” and “MmmMMMmms.”

OvenStone Garlic Texas Toast

Neatly packed in each case for easy preparation and handling makes for a convenient, labor-saving and ‘All Round’ great product. Serve these delightful breads as a breadbasket appetizer, an addition to a pasta dish or as a unique sandwich carrier.

INGREDIENTS

• 2 beef T-bone or porterhouse steaks, cut 1″ thick (about 2lbs)
• 2. tablespoons chili powder
• 2 tablespoons packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground red pepper

DIRECTIONS

1. 1. Combine BBQ rub recipe ingredients; press evenly onto beef T-bone steaks.
   2. Place steaks on grid over medium, ash-covered coals. Grill, covered 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145˚F) to medium (160˚F) doneness, turning occasionally.
   3. Remove bones and carve steaks into slices, if desired. Season with salt to taste and serve!

First from SQP a Red Plaid Food Tray lined with wax. Perfect for any to-go operation, fair or takeout. Next from Yoplait a Blueberry Yogurt Parfait, with low fat blueberry gluten-free yogurt in a convenient, multi-serve pouch. Easy, three-step tear, squeeze, and toss process lets you make parfaits and smoothies in less time, with less labor, mess, and waste. From our one of our UniPro exclusive brands Highland Market, a Homestyle Cheese Garlic Crouton, made from fresh baked bread and toasted to a golden brown with a special blend of seasonings that add interest and flavor. Lastly from Margherita a Sliced Pepperoni 14/16 ct. Margherita has a generous selection of both traditional and specialty Italian meats, that are sure to add delicious and unique flavors to all your creations.

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 1/15/20.

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

Giving your shrimp a caribou blanket!

Ingredients:

• 3 lbs Caribou Russets, pealed and spiralized into thin angels hair like strands, fryer blanch potato @ 300 for 30 seconds, lay on sheet tray in a thin layer to chill
• 2 cups basic batter seasoned with a tsp of turmeric which will add color and a mild mustard flavor
• 2 doz 13/15 P&D shrimp, underside scored for a straight presentation. 16/20 shrimp is a suitable cost effective alternative

1. Lay blanched potato on flat surface into small abstract-rectangular layers, dip shrimp in batter, lay battered shrimp on potato and fold potato around battered shrimp. Apply gentle pressure to ensure potatoes will adhere to shrimp
2. Fry shrimp @ 325 (if using 13/15) or 350 (if using 16/20) for about 3 minutes or until potatoes are golden brown and crisp & shrimp is properly cooked. Season as preferred and serve with a dipping sauce (see recipe below for Scallion chimichurri) that is inspired by your establishment.

Note: Shrimp can be added to a production list and prepared a couple days in advance. Be sure your batter is not too thin as it acts as a flavorful adhesive, holding together the union of potato and shrimp.

Scallion Chimichurri:

• 6 oz scallions, washed and rough chop
• 3 oz yellow onion, rough chop
• 4 ea. cloves fresh garlic
• 4 oz. oil blend
• 4 oz. rice wine vinegar
• S&P to taste

1. Place all ingredients in a blender and blend until semi-smooth

May your life & stomach always be full!

More About Caribou Russets Recipe: Caribou Lasagna Recipe: Caribou Spaghetti

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.  As used for this recipe; a spiral cutter gives you the ability to transform many vegetables into spiral strands that resemble pasta.

Ingredients for two servings:

• 3 oz oil blend
• 4 cloves garlic rough chop
• 2 oz onion, chopped
• 6 oz Caribou Russet potato, spiralized #
• 4 oz butternut squash, spiralized
• 4 oz carrot, spiralized
•  2 sprigs rosemary, chopped
• 3 oz garbanzo beans
• 2 oz cream sherry
• 4 oz vegetable stock
• 2 oz hummus to thicken sauce
• S&P to taste
• Optional: fold in baby arugula or spinach

1. Heat oil, sauté potato, butternut squash and carrot to wilt; about 2 minutes. Add garlic, onion, rosemary and garbanzo beans continue to cook for one minute.
2. Deglaze with cream sherry and reduce by half, add vegetable stock. Cook until vegetables are al dente. Be sure heat is not too high as you will need some remaining stock to crate sauce. Turn heat off and fold in hummus, this will cream a cream-like sauce texture without the addition of cream.
3. S&P to taste
4. Serve as you would serve pasta…Yum!

Note: As a rule of spiralization you should use proper sized non-hollow vegetables. For instance, the top solid portion of a butternut squash, the top thick portion of carrots and parsnips…etc. Golden beets and turnips would be great additions.

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Lasagna

Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.

Although it always appeared to me to be a daunting recipe it is actually relatively easy to prepare… and very cost effective. You will however need a couple hours to properly simmer the peas to a delicate tooth; in our opinion, that’s two hours well spent.

Split Pea Soup

Ingredients:

• 1/2 cup oil blend
• 6 cloves garlic rough chop
• 1.5 lb yellow onion rough cut
• 1 lb salt pork #73353
• 1 lb split peas, rinsed #75066
• 7 cups stock of choice, vegetable or chicken preferred
• 8 sprigs of thyme
• 3 bay leaves
• Optional… Fresh spinach to brighten the color
• S&P to taste

1. Heat oil, sauté garlic & onions until lightly caramelized.
2. Add salt pork, split peas, stock, thyme and bay leaves.
3. Bring to a boil then reduce to a slow simmer. Cover while cooking and be sure to stir every 20 minutes or so. If soup seems too thick add more stock to achieve desired thickness. Peas should be fully cooked and soft within 1.5-2 hours.
4. Discard thyme stems and bay leaves. Reserve salt pork for use as a garnish
5. For a more refined pea soup, place in a blender & blend to a velvety texture. I like to add fresh spinach while blending to add a vibrant green color to the soup.

Note: Due to the use of salt pork I rarely find the need to add additional salt

Optional: Garnish with crisped salt pork cubes, fresh herbs or Parmesan cheese. Truffle infused creme fraiche makes an amazingly decadent garnish. We also stock pork skin pellets for house made chicharones… pork flavored soup scoops!!

Dressing Up Soups in a Bread Bowl More Soups from Dennis

More often than not mussels are generally served with a couple of thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.

So, it would only make sense to serve mussels in a toasted bread bowl; a reversed presentation if you will.

A Bread Bowl Full of Mussels 

Ingredients:

• 1 toasted bread bowl, seasoned with EVOO, S&P
• 1 oz cooking oil
• 3 cloves crushed garlic
• 2 ounce diced yellow onions
• 2 oz chorizo
• 8 oz mussels
• 3 oz. white wine
• 3 oz lobster stock
• 1/2 ounce pat of cold unsalted butter

1. Heat oil, sauce garlic and onions with chorizo. Cook until onions are translucent and  fragrant.
2. Add mussels to the pan, continue to sauté, deglaze with wine, add lobster stock and cover to create a steam environment with will allow the mussels to cook at a rapid pace.
3. Once mussels are open transfer mussels to bowl, swirl butter into pan liquid until desired into your broth. Pour enriched broth over mussels.

Optional: Top with fresh herbs, drizzle with truffle oil or sprinkle with toasted & chopped almonds.

May your life & stomach always be full!

Dressing Up Soups in Bread Bowls Caesar in a Bread Bowl

Follow Chef Tim on Twitter @chefdifference and Instagram @chefdifference

For this Caesar salad, we wanted to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as a standard crouton.

Bread Bowl of Caesar Salad  

Ingredients:

• 1 Toasted bread bowl, seasoned with a garlic basil oil and Parmesan cheese
• 1 head romaine, washed and cut
• 3 oz Caesar dressing
• 2 oz Parmesan cheese, shaved
• 12 leaves of flat leaf parsley

Mix together all ingredients and serve in a toasted & seasoned bread bowl.

Optional: Top salad with sliced prosciutto, and a hard boiled egg cut in 1/2

Dressing Up Soups in a Bread Bowl Mussels in a Bread Bowl