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Share Your Story of Restaurant Mayhem

The United States has faced devastating disasters in the last 10 years that have not only affected families, but businesses too.

  • In 2005, Hurricane Katrina, one of the deadliest hurricanes in recent history, hit the Gulf Coast.  In a 90,000 square mile area,  thousands of local residents were left Share Your Story of Restaurant Mayhemunemployed and homeless while the death toll rose to more than 1,800 people and the total cost of damage was estimated at $125 billion.
  • Midsummer of 2012 ignited another catastrophic disaster – the Waldo Canyon Fire in Colorado. This fire was named the most destructive wildfire in Colorado history: killing 2 people, burning 346 homes, forcing an evacuation of 32,000 people and smoldering 18,247 acres.
  • Most recently, Hurricane Sandy aka ‘Frankenstorm’ ripped across the east coast. The death toll has risen to approximately 109 people while 17,500,000 people were affected and an estimated $60 billion in damages (see this compelling Katrina vs. Sandy comparison by the Huffington Post).

Now more than ever, restaurant owners are learning what it means to prepare for a natural disaster – like those aforementioned, as well as the numerous earthquakes, floods, tornadoes and other catastrophic  weather patterns that have devastated our nation. Precautionary steps need to be made for before, during and after an event: building and food care, evacuation plans, support needs, etc. Unfortunately, the lack of available resources to learn more about what this means is few and far between.

Share Your Story

Share Your Story of Restaurant MayhemShare Your Story of Restaurant Mayhem
That is why we need you! Your story can be extremely valuable to other restaurant owners, not only in the US, but around the globe…
  • What is it like to live through a natural disaster?
  • What did you do to protect your business?
  • What didn’t you do that you wish you would have done to prevent damage?

We would love the opportunity to hear your story, and in return, your story could be published in our next flyer publication! We send our quarterly flyer to 250K independent restaurant owners nationwide and, of course, you would get the opportunity view the article before it goes to print.

If you are interested please share your restaurant’s mayhem story; we can’t wait to hear your story!

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Flavors of Fall: Pumpkin, Apple and Sweet Potato

Tasty, easy and budget friendly fall recipes to try at your next party, catered event or restaurant menu change.

Aw…the familiar flavors of apple, sweet potato, pumpkin and spices like cinnamon and nutmeg are enough to make anyone settle in for a cozy evening at home. It’s clear, Tundra Restaurant Supply is obsessed with food service products, and we carry everything from baking sheets and commercial refrigerators to pint glasses and salt & pepper shakers. In our effort to bring more to the table, we’re featuring a couple of rich, flavorful recipes we thought you might like to try!

Pumpkin Cheesecake BarsFlavors of Fall: Pumpkin, Apple and Sweet Potato

These cheesecake bars are quick, easy and undeniably tasty. Give them a try at your next catered event, party or to simply share with family and friends.

Crust Ingredients

  • 20 creme-filled chocolate sandwich cookies (Oreos are great)
  • 2 1/2 tablespoons unsalted butter, melted

Filling Ingredients:

  • 2 8-oz. packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
  2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
  3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
  4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
  5. Cut into bar sized servings.
  6. Enjoy!

Recipe is courtesy of My Recipes.

Classic Sweet Potato PieFlavors of Fall: Pumpkin, Apple and Sweet Potato

Perfect pie recipe for beginner home chefs or on-the-go professionals!

Ingredients

  • 2 cups peeled, cooked sweet potatoes
  • 1 1/4 cups sugar
  • 1/2 stick melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 9-inch unbaked pie crust
  • 3 egg whites

Directions:

  1. Preheat the oven to 350 degrees F.
  2. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix.
  3. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
  4. Place the pie on a rack and cool to room temperature before covering with meringue.
  5. For the meringue, using an electric mixer beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around.
  6. Sprinkle with a pinch of granulated sugar.
  7. Bake for 10 to 12 minutes, or until delicately browned.
  8. Cool, serve and enjoy!

Recipe courtesy of Food Network.

Apply & Grape PieFlavors of Fall: Pumpkin, Apple and Sweet Potato

Use red grapes to achieve a deep purple color – great for any fall setting!

Ingredients:

  • 3 cups all-purpose flour plus more for surface
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup vegetable shortening

Filling:

  • 3 pounds tart, crisp apples (such as Pink Lady), peeled, quartered, cored, thinly sliced
  • 1 pound red grapes, halved
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • Vanilla ice cream (optional as a topping)

Directions:

For crust:

  1. Pulse flour, sugar, and salt in a food processor. Add butter and shortening; pulse just until coarse meal forms. Add 1/3 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dry. Gather dough into a ball; divide in half. Flatten into disks, wrap in plastic, and chill for at least 1 hour and up to 2 days.
  2. Roll out 1 dough disk on a lightly floured surface into an 11″ round. Transfer to pie dish; press gently onto bottom and up sides of dish. Trim dough flush with edge of dish, leaving no overhang. Freeze until firm, about 10 minutes. Add scraps to remaining dough disk; roll out on parchment paper to a 12″ round. Slide paper with dough onto a rimless baking sheet and chill in refrigerator.
  3. Preheat oven to 375°F. Line dough in pie dish with foil or parchment paper. Fill foil with pie weights or dried beans. Bake until edges are just beginning to turn golden, 25-30 minutes. Remove foil and pie weights. Return dish to oven; continue baking until crust is dark golden all over, about 20 minutes longer. Transfer pan to a wire rack; let crust cool completely.

For filling:

  1. Mix apples, grapes, sugar, and flour in a large saucepan; stir to coat. Cook over medium-low heat, stirring often, until fruit is translucent and juices are thickened, 30-40 minutes. Let mixture cool to room temperature.
  2. Preheat oven to 375°F. Transfer fruit to crust. Remove remaining dough from refrigerator. Using a decorative cutter, make a pattern in center of dough, leaving a 2″ plain border; reserve cutouts. Invert dough over fruit in crust; peel off parchment paper. Trim dough along edge of crust, leaving no overhang. Arrange reserved dough cutouts decoratively over top crust, pressing lightly to adhere. Place pie on a baking sheet.
  3. Bake pie until crust is golden brown and juices bubble, 50 minutes-1 hour. Transfer to a wire rack to cool.
  4. Enjoy!

Recipe courtesy of Epicurious.

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Tundra Can Help Make the Perfect Halloween Bash

Tundra Can Help Make the Perfect Halloween BashTundra’s product assortment is like the best Halloween party you’ve ever been to:

The commercial cutlery will dominate any pumpkin carving contest. Tundra carries everything from carving knives and garnishing sets to cutting boards and knife sharpeners. With a cutlery selection of over 1,300 items I can assure you that you’ll find exactly what you need to make the scariest jack-o-lantern or spookiest ghost carving this year!

Craft your tastiest witches brew with Tundra’s soup kettles. Your patrons will be impressed with these cauldron-like kettles. Tundra offers a wide range of sizes and a color selection including black, burnt copper and stainless steel.

While the witch’s brew is warming, don’t forget to concoct some tasty potions for your guests. Serve hocus pocus fizz, goblin mimosas and pumpkin martinis in restaurant glassware from Tundra’s massive selection. Punch bowls and beverage tubs for truth serum punch and pumpkin beer offerings should be on the list too!

Pumpkin shaped Bundt pans, fall harvest loaf pans and an electric spice grinder are exactly what you will need to whip up some festive Halloween baked goods for dessert. Be sure to swing through Tundra’s Halloween baking supplies before you checkout.

You can’t enjoy your delicious treats without something to eat them with. GET offers Pumpkin harvest melamine dinnerware. The color is great for any Halloween bash and you don’t have to worry about clean up because these puppies are dishwasher safe and virtually unbreakable! There are over 30 pieces in the collection.

What’s a Halloween party without candy? Use commercial serving bowls on every service to display candy, chips, dips and anything else you would like to serve guests for a snack. Tundra offers serving bowls from major manufacturers including Vollrath, Cambro, American Metalcraft and many more.Tundra Can Help Make the Perfect Halloween Bash

You don’t want all your hard work in the kitchen to go to waste. Send your customers home with leftovers, desserts, etc in our Eco Products clamshell containers. Halloween is one of the busiest holidays of the year for the food service industry and many people order take-out. You can’t risk running out of to-go containers, you’ll lose money!

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Autumn’s Best Apples

Whether you went apple-picking at an orchard, the farmers’ market, or the grocery store, we have some delicious ways to showcase fresh apples! These tasty dishes are sure to please even the pickiest of guests!

Autumn’s Best ApplesApple Pie Baked in an Apple

A simple, natural blend of ingredients with a gourmet presentation.

Ingredients:

  • 5-6 Granny Smith Apples
  • 1 teaspoon of cinnamon
  • ¼ cup of sugar
  • 1 tablespoon of brown sugar
  • Pie crust – homemade or pre-made

Pre-heat oven to 375° F.

Directions:

  1. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a melon baller very carefully, as to not puncture the peel.
  2. Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
  3. Mix sliced apples with sugars and cinnamon in a bowl.
  4. Scoop sliced apples into hollow apples.
  5. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more sweetness to the pie.
  6. Cover the top of the apple in a lattice pattern with pie crust strips.
  7. Place apples in an 8” x 8” baking pan. Add just enough water to the cover the bottom of the pan.
  8. Cover with foil and bake for 20-25 minutes.
  9. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
  10. Enjoy!

Apple Cream Cheese Bundt CakeAutumn’s Best Apples

A true fall classic, garnish frosting with toasted pecans for extra flavor.

Ingredients:

Cream Cheese Filling:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Apple Cake Batter:

  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped Gala apples (1 1/2 lb.)

    Praline Frosting:

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Pre-heat oven to 350°F.

Directions:

  1. Prepare Filling: Beat first 3 ingredients at medium speed in a stand mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  2. Prepare Batter: Preheat oven to 350° F. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  3. Spoon two-thirds of apple mixture into a greased and floured 14 cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  4. Bake at 350° F for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cool completely.
  5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2 qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
  6. Pour frosting immediately over cooled cake.
  7. Enjoy!

Warm Caramel Apple CakeAutumn’s Best Apples

Serve this delicious apple upside-down cake warm from the oven.

Ingredients:

Cake Batter:

  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 large cooking apples, peeled, cored and thinly sliced (2 1/3 cups)
  • 1 box Betty Crocker Super Moist yellow cake mix
  • 1 1/4 cups water
  • 1/3  cup vegetable oil
  • 3 eggs
  • 1/4 teaspoon apple pie spice

    Cake Topping:

  • 2/3  cup Betty Crocker Whipped fluffy white frosting (from 12-oz container)
  • 1/2  cup frozen (thawed) whipped topping
  • Caramel topping, if desired

Pre-heat oven to 350° F.

Directions:

  1. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13” x 9” pan. Sprinkle with pecans; top with sliced apples.
  2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice in a stand mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
  3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
  4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
  5. Enjoy!

Tundra Restaurant Supply stocks everything you need to create the most delicious fall dishes. From kitchen supplies to dining room supplies and cooking equipment to specialty cooking supplies eTundra.com is your one-stop shop for baking and cooking this season!

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CULTURE: Carrying Out Tundra Values

Have fun, exceed customer expectations & work ethically, get to know who Tundra Restaurant Supply really is.

Tundra was created from a set of values that inspired a business which built meaningful relationships with its customers. These values drive Tundra’s mission to solve the needs of their customers and ensure their success. Fulfilling this mission has lead to their own success.

CULTURE: Carrying Out Tundra Values

Internally, Tundra’s Culture Crew assists with carrying out these values. They plan and carry out company-wide events that encourage employees to have fun! Examples include baseball games, BBQ’s, pancake breakfasts, Friday fun days and much more.

Tundra’s Star Card program encourages co-workers and teammates to acknowledge when each other have gone above and beyond. Giving a co-worker a Star Card

CULTURE: Carrying Out Tundra Values

automatically enters them into a monthly drawing for up to $50 in prizes.

The Tundra Megaphone Program allows employees to voice concerns, comments or questions anonymously. The Megaphone Program is marketed as “If I were President, I would…” this program has received positive feedback from employees thus kicking off a variety of changes around the company. A few fun examples:

  • Want high-quality toilet paper – Check.
  • Want picnic table to sit at while at lunch or on break? Check.
    • Plus they accompanied these tables with fresh potted flowers for visual appeal!

Bottom line is that Tundra was created from building healthy, positive relationships with its customers – part of that success has come from building superior relationships with its employees. Tundra has found people who are happy at work – work harder! Complicated idea…

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Oktoberfest: What is it?

Oktoberfest: What is it?Oktoberfest is the world’s largest people’s fair where over 6 million people from around the world visit Munich, Germany for a 16-day festival to drink beer, eat “wursts” and join together in song. The celebration is most famous for its heavy liter steins of beer but there is more; dance around with locals, sing with the Bavarian bands, gawk at traditional costumes and get an enormous plate full of German hospitality.

Oktoberfest started when Crown Prince Ludwig, was married to Princess Therese of Bavaria on October 12, 1810. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event. The fields have been named Theresienwiese (“Theresa’s meadow”) in honor of the Crown Princess ever since, although the locals have since abbreviated the name simply to the “Wies’n”.

Horse races in the presence of the Royal Family marked the close of the event that was celebrated as a festival for the whole of Bavaria. The decision to repeat the horse races in the subsequent year gave rise to the tradition of the Oktoberfest.

The horse races ended in 1960 but that has not stopped people from attending. There is quite the lineup of events that lure people in from all over the globe. Since 1950 there has been a traditional opening ceremony which includes a 12 gun salute and the tapping of the first keg of Oktoberfest beer at 12:00 pm by the mayor of Munich with the cry “O’sapft ist!” (it’s tapped in the Bavarian language). The Mayor then gives the first beer to the Minister-President of the State of Bavaria.

10 Fun Facts About Oktoberfest in Munich, Germany:

  1. It takes two months for construction workers to transform the fairgrounds from an enormous 100-acre asphalt expanse to a pulsating city of beer tents and food stands, roller coasters and carnival rides—and one month to disassemble it all.
  2. The festival grounds on located on 103.79 acres of land, there are 100,000 seats in festival halls and they use 2.8 million kWh of electricity (as much as 14% of Munich’s daily need or as much as a 4 person family would need in 52 years and 4 months.Oktoberfest: What is it?
  3. There isn’t a fee for entering festival grounds or beer tents.
  4. 6 million people visit the fairgrounds during the 2-week event and together they consume 6 million liters of beer, 500,000 roasted chickens, 120,000 pairs of sausages, 80,000 liters of wine, 50,000 pork knuckles, 30,000 bottles of champagne and a gazillion pretzels.
  5. You must be seated to order a beer unless you are in the “standing zone”. You also must order beer from the server responsible for your section.
  6. There are roughly 965 toilets and 1 km of urinal troughs at the fairgrounds.
  7. Last year’s lost and found had a mountain 4,000+ unclaimed items, including 260 eyeglasses, 200 cell phones, 2 pairs of crutches, 1 wedding ring and a set of dentures.
  8. The drinking age in Germany is 18 for hard alcohol and 16 for beer; therefore you may see some juvenile faces in the mix.
  9. An immensely popular gimmick and sign of affection, lovers and admirers gift one another huge gingerbread hearts (pictured on the right) that are often worn around the neck before being eaten. “Ich liebe Dich” is the most adoring of all the quotations, meaning “I love you.”
  10. In November 2008, Bavarian Anita Schwarz set a new world record when she carried 19 full beer steins (5 in either hand and 9 on top) totaling 90 lbs—a full stein weighs an average of 5 lbs—over a distance of 40 meters without any spillage and placed on a table.

Oktoberfest: What is it?Oktoberfest in the US.

Almost 20 percent of Americans can claim to have German ancestry. Therefore the traditional fall festival Oktoberfest is a popular event in many cities around the country. Oktoberfest in the USA roughly follows the same calendar as the one in Germany, and includes lots of beer drinking, oompah bands, and chowing down German food like bratwurst and knockwurst. Does that sound like a fun time to you? If you said “Jawohl!” (German for an emphatic “yes”), take a look at the following list of the most popular places to celebrate Oktoberfest across the USA.

Cincinnati – Cincinnati, Ohio, hosts the largest Oktoberfest in the United States with over 500,000 visitors a year. Six blocks of Fifth Street in downtown Cincinnati are closed for the weekend. Started in 1976, you can enjoy the festivities in 2012 from September 21st to 23rd. Highlights include the Running of the Wieners and the World’s Largest Chicken Dance.

Addison– Addison, Texas located just north of Dallas, hosts Oktoberfest from September 20-23, 2012. The Addison Conference Centre is transformed into an authentic Munich beer hall with a Texas twist. It is considered one of the most authentic Oktoberfest celebrations in the United States.

Chicago: Who can forget Ferris Bueller singing “Danke Schön” on a float at the German heritage parade in the film “Ferris Bueller’s Day Off?” Indeed, German roots run deep in Chicago, which makes it one of the best places in the country for Oktoberfest revelry.

Alpine Village, Torrance, Los Angeles – Southern California has been celebrating Oktoberfest at Alpine Village for 44 years. USA Today named it one of the best Oktoberfests in the world. It is held on seven weekends in September and Oktober in a 32,000 square foot tent. Located in Torrance, it is the most popular Oktoberfest celebration in Los Angeles.

Denver – Latimer Street in Denver’s Historic Ballpark Neighborhood is transformed for two weekends in September for this celebration of German culture. Over 250,000 people attend Oktoberfest Denver annually.

Pittsburgh: German heritage is very prevalent in Western Pennsylvania, so it’s fitting that the Pittsburgh area has a couple of Oktoberfest events worth checking out. The best known Pittsburgh area Oktoberfest festivals include the Pennsylvania Bavarian Oktoberfest, billed as Pennsylvania’s largest Oktoberfest, and the Penn Brewery Oktoberfest. Pittsburgh’s Penn Brewery hosts this event in its biergarten and brews a special Oktoberfest beer for the occasion.

Washington DC: The Nation’s Capital and environs has quite a number of Oktoberfest, ranging from beer bashes at local breweries to an Oktoberfest at Jessup, Maryland’s Blob Park, purported to be America’s first Oktoberfest.Oktoberfest: What is it?

New Orleans: If there’s an event that revolves around drinking, you can be sure that New Orleans will be up for celebrating. While New Orleans is not known for its Germanic culture, there are many pubs, clubs, and beer gardens where you can celebrate Oktoberfest in New Orleans. The biggest of these celebrations is at the Deutsches Haus, which celebrates with plenty of beer, schnapps, and chicken dancing.

Atlanta: There are a few places to celebrate Oktoberfest in Atlanta, the most interesting of which is an Oktoberfest party bus that takes revelers to the small town of Helen, Georgia, decked out to look like an authentic German village.

Americans love drinking, eating and dressing up so if you are not involved in an Oktoberfest celebration I recommend you jump on the band wagon. They are fun and a great way to connect with your community. Plus who doesn’t want happy customers in their establishment. Just invest in some Oktoberfest beer, liter steins, brats and you will be good to go!

References: funtober, Harrimon Travel Books, VistaWide

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Delicious Deli Recipes

Delis are great for the on-the-go customer, and we all have our favorite sandwich shop that makes a sandwich just the way we like it. When choosing to stay home, try one of our favorite sandwich recipes – they’re quick, easy, toasty, and, most importantly, delicious!

Deluxe Deli Club Sandwich
Delicious Deli Recipes
Ingredients:
3 slices bread, toasted
1 Tbsp. Real Mayo Mayonnaise
1 American Cheese Slice, cut in half
2 slices Oven Roasted Turkey Breast
2 slices tomato
2 slices Bacon, cooked
Lettuce leaves

 

Directions:
1.    SPREAD 2 toast slices with mayo.
2.    COVER 1 toast slice with 1 process cheese slice half, 1 turkey slice, 1 tomato slice, 1 bacon slice and lettuce; top with second toast slice. Repeat layers.
3.    CUT into quarters.

BBQ Beef Brisket Sandwiches
Delicious Deli Recipes
Ingredients:
1  red onion, divided
2 cups  each shredded green and red cabbage
¼ cup Miracle Whip Dressing
1 bottle (17.5 oz) Barbecue Sauce, divided
1 Tbsp. oil
1  beef brisket (3 lb.), trimmed
1 can  (14.5 oz.) beef broth
2 cloves garlic, minced
12 Kaiser rolls, partially split, toasted

Directions:
1.    HEAT oven 350ºF.
2.    CUT half the onion into thin slices; place in large bowl. Add cabbages; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
3.    HEAT oil in large skillet. Add meat; cook 5 min. or until browned on both sides, turning after 3 min. Transfer to 13×9-inch baking dish. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
4.    BAKE 2-1/2 to 3 hours or until meat is done (160ºF). Let stand, covered, 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
5.    FILL each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

Festive Turkey Sandwich
Delicious Deli Recipes Ingredients:

1 slice whole grain bread, toasted
6 slices Oven Roasted Turkey Breast
¼ cup hot prepared Stuffing (we recommend Stove Top Brand)
1 Tbsp. whole berry cranberry sauce

Directions:
1.    TOP toast with remaining ingredients.
2.    ENJOY!

 

eTundra.com stocks everything you need, from countertop cooking and warming equipment to display cases and food prep equipment for your deli.

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Not Your Typical Concession Stand

Who doesn’t love a good concession stand? Whether you’re at a baseball game, fair, carnival or concert, concession stands are a must. People expect to see concession stands at events and probably salivate like Pavlov’s dog over the classic staples for hours leading up to their arrival. Hot dogs, popcorn, nachos, soft pretzels, sno-cones, cotton candy, you name it, these tasty goods are exactly what a concession stand is all about! Here are some concession stand recipes with a twist that will take your customer’s taste buds on a while ride.

Grilled Hot Dog with Mango Chutney and Red Onion Relish
Not Your Typical Concession Stand
1 (9-ounce) jar mango chutney (such as Major Grey’s), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Directions: Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

Walking Tacos
Not Your Typical Concession Stand
2 Tbsp olive oil
1 medium onion, chopped
6-8 little sweet peppers or 1 green and 1 red bell pepper, chopped
4 cloves fresh garlic, minced
1 lb ground beef
Pinch of kosher salt and black pepper
2 cans diced tomatoes
1 Cup Salsa
1 small can tomato paste
1 Cup warm water
3 cans of beans, drained (black, pinto and red kidney)
1 can black olives sliced
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp hot sauce
1 Tbsp fresh lime juice
Pinch of Kosher salt, fresh cracked black pepper and garlic salt (to taste)
1/2 Cup fresh chopped cilantro
Bags of Fritos or Doritos
Shredded cheddar cheese
Sour cream
Jalapenos or green onions

Directions: Heat oil in a large Dutch oven over medium heat. Sauté onion and peppers for 5 minutes or until softened. Add garlic and cook for 1 minute. Add ground beef, salt and pepper. Cook until browned. Drain if needed. Pour in tomatoes, salsa, and tomato paste then stir to combine. Add 1 Cup warm water to thin out slightly then add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper and garlic salt. Start with a pinch and continue to add salt to your liking. Add chopped cilantro and reduce heat to low to simmer until ready to serve. When ready, open bags of Fritos or Doritos. Spoon in chili, cheese, sour cream and jalapenos. Stick a fork in it and eat!!

Mango Strawberry Snow Cones
Not Your Typical Concession Stand
Ice
2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish

Directions: Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.

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Baking With Tundra

Baking With Tundra

It’s obvious we’re a bit obsessed with food service – we strive to bring you products, service and knowledge that will better serve your restaurant, bakery and café. We thought we might try to inspire your culinary senses with these fun, fresh summer recipes!

Peach Cupcakes w/ Peach Cream Cheese Frosting
Baking With Tundra
Makes 24 cupcakes

Peach Cake Ingredients:

1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Directions:

1.    Preheat oven to 350 degrees. Line cupcake tins with liners.

2.    Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

3.    Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.

4.    Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.

5.    Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Peach Cream Cheese Frosting

Makes enough to frost 24 cupcakes

Frosting Ingredients:

1 cup of butter, softened
8 oz of cream cheese, softened
1.75 oz freeze dried peaches, pulverized in a mini food processor
1 teaspoon vanilla extract
3-5 cups of confectioner’s sugar

Directions:
In a large mixing bowl, mix butter until it is softened and uniform. Add cream cheese and beat together until it is uniform. Add vanilla extract and mix. Add pulverized peaches and mix. Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

Chocolate Chip Cookies with a Unique Technique
Baking With Tundra
Makes about 3 dozen, 3-inch cookies

Cookie Ingredients:

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark grown sugar, preferably molasses sugar
1/2 cup granulated sugar
2 large eggs

Directions:
1.    Position racks in the lower and upper thirds of the oven and preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

2.    Sift flour and baking soda into a medium bowl.  Stir in the salt.

3.    In the bowl of a stand mixer fitted with the paddle, beat half the butter (1 stick) on medium speed until fairly smooth.  Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes until mixture is light and creamy.  Scrape down sides of the bowl.  Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary.  Add dry ingredients and mix on low speed to combine.  Mix in chocolate.

4.    Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks.  Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers.  (Defrost frozen cookies overnight in the refrigerator before baking.)

5.    Using about 2 level tablespoons per cookie, shape dough into balls.  Arrange 8 cookies on each pan, leaving about 2 inches between, because the dough will spread.  Bake for 12 minutes, or until the tops are not longer shiny, switching the position and rotating pans halfway through baking.  (I just baked pans one at a time in the middle of the oven.)

6.    Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, and then transfer to the racks to cool completely.  Repeat with second batch of cookies.  (The cookies can be stored in an airtight container for up to 2 days.)

Chocolate Banana Cake
Baking With Tundra
Makes one 9 X 5 inch loaf or a 9 inch round

Cake Ingredients:

1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)|
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz bittersweet chocolate, finely chopped

Directions:

1.    Position a rack in the center of the oven and preheat oven to 350.  Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.

2.    Sift together flour, coca powder, baking soda, and salt into a medium bowl.  Set aside.

3.    In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes.  Gradually beat in the sugar and beat at high until well blended, about 2 minutes.  At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Add the mashed bananas and vanilla extract and mix at low speed until blended.  Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions.  Remove bowl from the mixer stand and stir in the chopped chocolate.  Scrap batter into the prepared pan and smooth top with spatula.

4.    Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)

5.    Cool the cake in the pan on a wire rack for 15 minutes.

6.    Unmold cake onto the rack, turn right side up and cool completely.

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Asian Style Recipes

Part 1 | Asian Recipes

Asian cuisine is on the rise in the United States! It’s said we’re in the middle of an Asian-food renaissance that’s being led by two fronts – dedicated students of Eastern culinary traditions and by young chefs who are reinventing traditional, boring Asian dishes! With our newly launched recipe series we have a couple of Asian dishes for you to try in your kitchen.

Vietnamese Grilled Pork Spring Rolls Recipe
Asian Style Recipes

Ingredients: (Serves 4)

For the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe:

1 cup (8 oz) hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced Thai chili, or more for desired spiciness

For spring roll rice paper assembly: About 10 rice paper wrappers

Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, Vietnamese coriander, balm or perilla
Bean sprouts

Directions:

1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.

2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.

3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).

4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, and then fold in the sides.

5. Serve with hoisin peanut dip on an Obon serving tray.

Banh Hoi (Vietnamese Rice Noodles with Beef)
Asian Style Recipes
Beef: (Serves 4)

1 1/4 pounds well-marbled tri-tip (bottom sirloin) steak, well trimmed (about 1 pound after trimming)
2 large cloves garlic, minced and crushed to a paste
1 small shallot, finely chopped (about 2 1/2 tablespoons total)
2 teaspoons light brown sugar
1/8 teaspoon salt
Generous 1/4 teaspoon black pepper, freshly ground preferred
1 tablespoon fish sauce
1 tablespoon light (regular) soy sauce
2 tablespoon oil
1 pound fresh banh hoi fine rice noodles
1/2 cup Scallion Oil Garnish
1 small head soft leaf lettuce, such as red leaf, green leaf, or butter leaf
8 to 12 sprigs cilantro
8 to 12 sprigs mint
1 small English cucumber, seeded and sliced, optional
8 to 12 sprigs of other Vietnamese herbs, such as red perilla (tia to) and Vietnamese balm (kinh gioi), optional
3/4 cup Nuoc Cham dipping sauce

Directions:

1. If you have time, freeze the place the steak for about 15 minutes to firm and be easier to cut. Slice the beef across the grain into thin strips, a scant 1/4 inch thick, about 1 1/2 inches wide, and about 3 inches long. You may need to angle the knife to achieve the ideal width and make sure you are using a sharp, professional grade chef’s knife.  Set aside.

2. In a large mixing bowl, combine the garlic, shallot, brown sugar, salt, pepper, fish sauce, soy sauce and oil. Stir to dissolve the sugar. Add the beef and use your hands to massage the seasonings into the beef, making sure that each slice is well coated. Cover with plastic wrap and marinate at room temperature for 1 hour. Or, refrigerate overnight, letting the beef sit out for 30 minutes to remove the chill before grilling.

3. While the beef marinates, make the scallion oil, if you haven’t done so. Before grilling the beef, prepare the banh hoi noodles. Use kitchen shears to halve each piece of the noodles into pieces the size of playing cards. Arrange them on 2 platters in overlapping layers, with some scallion oil atop each piece of noodle; leftover scallion oil can be served on the side for extra richness. Cover the noodles, and set aside to prevent drying while you cook the beef. Arrange the lettuce, herbs and cucumber on 1 or 2 plates and set at the table. Put the dipping sauce in a communal bowl or individual sauce cups and set at the table.

Orange Chicken Recipe
Asian Style Recipes
Ingredients:

1/2 pound chicken breast (cut into bite-size cubes)
5 dried red chilies (cut into 1.5 inch length, seeded and soaked in warm water)
1 teaspoon minced orange zest
2 cloves garlic (minced)
1 inch ginger (minced)
1 stalk scallion (use the white part only, cut into thin threads for garnishing)
2 teaspoons oil
Oil for deep frying

Orange Sauce:

1/4 cup freshly-squeezed orange juice
3 tablespoons canned chicken broth
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
5 teaspoons sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste

Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Directions:

1.    Mix the orange sauce ingredients and set aside.

2.    Mix the frying batter and dip the chicken meat into the batter. Heat up a pot, or even better, a wok of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and deep fry them until they turn golden brown or crispy. Transfer them out onto a plate lined with paper towels to soak up the excess oil.

3.    In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thickens. Dish out, garnish with the scallion threads and serve immediately with steamed white rice.

4.    Prepare a charcoal or preheat a gas grill to medium (you can hold your hand over the rack for no more than 4 to 5 seconds). To broil the beef, position a rack about 4 inches from the heat source and preheat the oven for 20 minutes so it is nice and hot.

5.     I usually grill the meat as individual pieces, working the meat with tongs to turn them frequently. If you prefer, skewer the meat on soaked bamboo skewers (soak 16 to 20 skewers in water for 45 minutes) so that the pieces are easier to grill; you can serve the meat on the skewers or remove them from the skewers. Whether grilling or broiling, cook the beef for 5 to 7 minutes, turning frequently, until browned and a little crispy.

6.    Arrange on a platter and serve with the noodles, lettuce and herbs, and dipping sauce. To eat, invite guests to take a palm-size piece of lettuce, add few leaves of fresh herbs, a piece of banh hoi noodle, and a piece of beef. Bundle up the parcel, dip it into the sauce and deliver to the mouth.

Tundra Restaurant Supply offers over 200 Asian Restaurant Supplies to help you cook the best Asian food around!

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