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!

These unique burgers are topped with the flavors of Thailand: peanut butter, lime juice and hoisin with the crunch of cabbage.

Servings: 4

INGREDIENTS:

• 1 pound Ground Beef (93% lean or leaner)
• 1 cup shredded Napa cabbage
• 2 tablespoons fresh lime juice, divided
• 1/2 cup chopped green onions
• 1 teaspoon ground ginger
• 1 teaspoon hot chili sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon toasted sesame oil
• 4 whole wheat or white hamburger buns, split

DIRECTIONS

1. Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2. Combine Ground Beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
4. Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5. Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.

Cook’s Tip: Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets.

Source: beefitswhatsfordinner.com

We’re serving up another classic St. Patrick’s Day dish with a twist. It’s hard to top a good corned beef dinner. Tender slices of spiced (corned) beef brisket cooked together with potatoes, slabs of cabbage and sweet onions to balance out that salt content that makes corned beef sooooooo guud. Although corned beef is the center point (along with beer) of most traditional St. Patrick’s day celebrations – corned beef is diverse enough (and delicious enough) to win a spot on most menus year round.

For another St. Patrick’s day video recipe check out this twist on “Bangers & Mash“.

Foods for thought!

• Corned Beef Stuffed Cabbage Leaves
• Corned Beef & Cheese Curd Bruschetta
• Corned Beef & Potato Croquettes
• Corned Beef Surf & Turf… top with a shrimp & grain mustard cream sauce
• Corned Beef Deviled Eggs
• Corned Beef Egg Rolls

Find more ideas and video recipes on our St. Patrick’s Day page.

Download our St. Patrick’s Day Flyer
St. Patrick’s Protiens  See More from the Test Kitchen

First in the fresh produce category, we have a new kale cabbage blend. An eye catching mixture of of green cabbage, broccoli, shaved brussel sprouts, kale and radicchio. This blend is as versatile as it is delicious. Next from Van’s, a Gluten Free Natural Waffle. Light and cripsy without the gluten, dairy or eggs! Sweetened with real fruit juice, these waffle’s are packed with 23g of nutrient dense grains. Chef Tim has many favorite spices, but here are two of his favorites from Roland – Sumac Spice Powder, and the first ever Chef’s Spice rack feature – Za’atar Spice Blend. Sumac is purple in color, citrus in flavor and excellently paired with fish and/or pork! Za’atar, also know as “zaatar” and “zahtar” this Middle Eastern herb blend is comprised of a mixture of dry basil, thyme, oregano, sumac and sesame seeds. Learn more about how Chef uses Za’atar HERE. More from Roland, we have Oven Roasted Red Tomatoes, slowly roasted for a fresh, vine ripened flavor and marinated in oil, garlic and oregano. Next, Red Sweety Drop Peppers, tear-shaped delicacies from Peru. Sweet and tangy with a whisper of heat and contain small crunchy seeds. Still with Roland, Amarena Cherries in syrup, have an intense dark red color and luscious sweet & sour taste. A new fun and unique item, Sushi Ginger, also known as shoga or gari, is an essential addition to any sushi plate. The ginger is meant to be eaten in between each piece of sushi as a palate cleaner. From Hunts an inverted red ketchup squeeze bottle. Next, from Lipton, Herbal Tea Variety pack. Hot tea helps your employees and customers manage the rhythm of a hectic working day. Inside you’ll find chamomile, apple cinnamon, mint and orange. Just in time for the busy ice cream season ahead, new Oringer products. First a Premium Fudge Topping, a delicious classic. Next a Graham Cracker Base, followed by a fun Orange Pineapple base. A perfect transition into fall is the new Pumpkin base! The flavor of Fall, with the weather of Summer, perfect combination. Lastly, two new Sauce Streaks, a Caramel and Peanut Butter, also from Oringer.

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 6/5/19

INGREDIENTS
Serves: 100

• 6lbs 4oz fresh, shredded red cabbage item #26145
• 6lbs 4oz fresh, shredded white cabbage
• 6lbs 4oz fresh, shredded carrots item #26168
• 3lbs fresh, julienne sliced bok choy
• 3oz fresh, chopped cilantro
• 2qt 1 1/3 cups light balsamic vinaigrette dressing
• 25lbs (100 pieces) frozen tilapia filets, thawed item #74118
• 1 cup extra virgin olive oil
• 4oz salt-free chili-lime seasoning blend
• 3lbs 4oz fresh, julienne sliced romaine lettuce
• 100 whole-grain tortillas 10″ item #8786

DIRECTIONS

1. 1. Combine red cabbage, white cabbage, carrots, bok choy, cilantro, and balsamic dressing to make slaw. Critical control point: cool to 41˚F or lower within 4 hours. Cover and refrigerate until ready to serve.
   2. Place tilapia portions on sheet pan (18″x26″x1″) lined with parchment paper and lightly coated with pan release spray. Use 4 pans.
   3. Brush oil on tilapia and sprinkle with salt-free seasoning.
   4. Roast, convection oven 375˚F for 9 minutes.
   5. Place 1/4 cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fl-oz slaw and one slice of avocado. Squeeze lime on top of filling, roll into form of burrito and serve.

Serving: 1 wrap provides, 2 3/4oz equivalent mean, 1/4 cup dark green vegetable, 1/4 cup red/orange vegetable, 7/8 cup other vegetable and 1 1/2oz equivalent grains.