COWBOY CANDY VARIETIES
Original 931968
Diced beef marinated in a signature blend of sweet ingredients and bold BBQ flavors and finished with a touch of peppery heat.
Sweet & Sassy 931982
The same tender, diced beef and sweet BBQ marinade with the kick of jalapeño heat.
Peppered Prime Rib 931983
Tender diced beef with a sweet BBQ glaze and a bold black pepper finish.
Pork 931984
Tender diced pork marinated in a signature blend of sweet and smoky BBQ flavors with a hint of peppery heat.
1/5 lb
MANGO HABANERO SAUSAGE
Spicy and sweet! Made from the highest quality cuts of pork, stuffed in a natural casing and vacuum packed for freshness.
(808910 - 1/10 lb)
Crab Cake Sandwich
1 each King & Prince Gourmet Seafood & Crab Cake (927410), thawed As needed Kerry Golden Dipt Panko (415090)
1 each Rotella’s Brioche Bun (939500), toasted
2 oz Mrs. Gerry’s Sweet Pepper Slaw (909730), drained
4 oz Walker’s Baked Potato Salad (905928), served hot or cold
PREP | Press crab cake lightly to flatten a bit. Press panko onto both sides of crab cake. Cook in a sauté pan or on a flattop until golden brown and cooked through. Build sandwich on toasted bun topped with sweet pepper slaw. Serve with baked potato salad.
YIELD | 1
Shrimp Appetizer Duet
18 each King & Prince Mrs. Friday’s Breaded Butterfly Shrimp –16/20 ct (923730), prepared as directed
2-3 oz Ventura Sauce Craft Sweet Chili Sauce (400810)
2-3 oz Firecracker Sauce (see recipe)
PREP | Toss half of the shrimp with the Sweet Chili Sauce and the remaining with the Firecracker Sauce.
YIELD | Shareable Appetizer
Firecracker Sauce
2 cups Ventura Highland Market Premier Real Mayonnaise (630048)
1-1/2 cups Ventura Sauce Craft Sweet Chili Sauce (400810)
2 Tbsp Roland Spicy Chili Onion Crisp (562600)
1 Tbsp Wholesale Minced Garlic (391020)
1 Tbsp Lime Juice (733101)
PREP | Mix all ingredients together.
YIELD | 8
South of the Border Salmon Salad
1 each High Liner Atlantic Salmon –6 oz (958530), thawed
As needed Rema Cortona Olive Oil (357476)
As needed McCormick Grill Mates Mojito Lime Seasoning (470041)
4 oz ProMark Chopped Romaine (380378)
1/4 cup Capital City Grape Tomatoes (362070), halved
3 slices Capital City Cucumber (360481)
1/4 cup Corn on the Cob (961702), roasted
1/4 cup Bush’s Low Sodium Black Beans (601140), drained and rinsed
1 oz Capital City Jalapeños (361280), sliced
1 oz Capital City Red Onion (361035), sliced
2 oz Ken’s Avocado Ranch Dressing (632520)
PREP | Brush salmon with olive oil and season with mojito lime seasoning. Grill, bake or sauté salmon. Build salad.
YIELD | 1
Individually vacuum-packed Atlantic salmon fillets that come from the South Pacific coastal waters of Chile. Chilean Salmon is considered among the best, producing a fish with distinctively appealing color and richer flavor. These perfectly portioned premium fillets will elevate any recipe you have in mind for this top consumption species.
PEELED & DEVEINED TAIL-ON BLACK TIGER SHRIMP – 8-12
(926770 – 5/2 LB)
Shrimp is the No. 1 most popular seafood among consumers, and Black Tiger Shrimp are one of the most sought-after species, named for the black stripes on their shells. They are cultivated for their larger size and have a distinct, sweet flavor and firm, moist texture. These shrimp are raw, handpeeled and deveined to reduce labor and preparation time. Individually quick-frozen within hours of harvest to retain the shrimp’s natural, premium quality, fresh taste and texture. Shrimp are a highly versatile, allpurpose seafood that can be prepared in a variety of ways – grill, bake, sauté and broil – with a variety of flavors, seasonings and sauces, and for endless applications –bowls, salads, tacos, stir fry, surf and turf, appetizers, soups, stews, skewers and more.
Grilled Shrimp Cobb Salad
5 each Aqua Star Peeled & Deveined Tail-On Black Tiger Shrimp –8-12 ct (926770), thawed
As needed McCormick Grill Mates Seafood Seasoning (472021)
4 oz ProMark Chopped Romaine (380378)
1/4 cup Capital City Grape Tomatoes (362070), halved
1/4 cup Capital City Avocado (375050), diced
1/4 cup Eggs, cooked, diced
2 slices Smithfield Rangeline Applewood Bacon – 14/18 (808540), cooked crisp, chopped
1-1/2 oz Blue Cheese Crumbles (903758)
2 oz Dressing
PREP | Season shrimp with guacamole & more seasoning. Grill shrimp. Build salad, serving dressing on the side.
YIELD | 1
Profit with Salads
Salads should have a lower food cost and higher profit percentage. Closer to 75-80% profit. Salads blend well with higher food cost items to give you a better overall food cost.
Tips:
• Be trendy. Hot trends allow you to charge more.
GRILL MATES SEAFOOD SEASONING (472021 - 1/23 oz)
• Be unique. Unique ingredients are also a reason to charge more. Example Profit Potential:
Shrimp Stir Fry
4 oz Schwan’s Twin Marquis Yakisoba Noodles (963445), thawed
4 oz Aqua Star Peeled & Deveined Tail-Off Cooked Shrimp – 4150 ct (956250), thawed
As needed Rema Cortona Olive Oil (357476)
1 cup Flav-R-Pac Deluxe Stir Fry Vegetable Blend (963570)
1/2 cup Capital City Cabbage (360111), shredded
1/2 cup ConAgra La Choy Fancy Bean Sprouts (602900), drained
1/2 cup Nestle Minor’s Stir Fry Sauce (551890)
2 each Egg Rolls (see recipe)
PREP | Using a pan or wok over high heat, sauté vegetable blend, cabbage and bean sprouts in olive oil for a minute. Add noodles, shrimp and sauce. Continue to cook until hot and cooked through. Tip: Before adding noodles, put them in a pot with boiling water for less than a minute and then drain. This will make noodles easier to work with.
YIELD | 1
Egg Rolls
24 each Schwan’s Twin Marquis Egg Roll Wrappers (900838), thawed
As needed Rema Cortona Olive Oil (357476)
4 cups Capital City Cabbage (360111), shredded
1 cup ConAgra La Choy Fancy Bean Sprouts (602900), drained
1 lb Aqua Star Peeled & Deveined Tail-Off Cooked Shrimp –41-50 ct (956250), thawed, chopped
1/4 cup ConAgra La Choy Soy Sauce (560980)
1 tsp McCormick Ground Ginger (470050)
1 Tbsp Wholesale Minced Garlic (391020)
1 each Egg, beaten
PREP | Using a pan or wok over mediumhigh heat, sauté cabbage in olive oil for 2-4 minutes until cabbage is wilted. Add bean sprouts, shrimp, soy sauce, ginger and garlic. Continue to sauté for an additional minute. Set aside and let cool for a few minutes. Roll egg roll wrappers with filling. Use beaten egg to seal edges of egg roll. Deep fry at 350°F for 3-5 minutes or until an internal temperature of 165°F.
YIELD | 24
shrimp stir fry with egg rolls
MINOR’S STIR FRY SAUCE (551890 – 4/.5 gal)
TWIN MARQUIS YAKISOBA NOODLES (963445 – 6/5 lb)
Pre-cooked yellow Japanese-style Yakisoba noodles made from wheat flour. Versatile noodles perfect for stir-fry or a cold noodle salad.
TWIN MARQUIS EGG ROLL WRAPPERS (900838 – 10/32 oz)
Thick 7-inch square flour wrappers for egg rolls that fry up to crispy perfection. Use with any filling to create any type of egg roll, from traditional to fusion flavors.
PEELED & DEVEINED TAIL-OFF COOKED SHRIMP – 41-50 CT (956250 – 5/2 lb)
LABOR-SAVING IDEA
DELUXE STIR FRY VEGETABLE BLEND (963570 – 12/2 lb)
A colorful blend with big cuts and portions of broccoli, carrots, water chestnuts, Chinese pea pods, mushrooms, celery, baby cob corn, onions, red peppers and yellow carrots.
creamy fish florentine
with Garlic Herb Red Potatoes
LABOR-SAVING IDEA
ENTRÉE REDI WILD ALASKAN POLLOCK – 5.7 OZ (958240 – 2/5 lb)
Wild caught in the most abundant, certified-sustainable fishery in the world, Wild Alaskan Pollock is an environmentally responsible seafood choice. A cousin to Cod and similar in flavor, texture and appearance, Wild Alaskan Pollock’s lean, snowy-white meat, delicate texture and mild flavor make it an extremely versatile and healthy seafood choice.
GARLIC HERB RED POTATOES (906188 – 2/5 lb)
Large sliced red potatoes folded in a garlic herb sauce. Just heat and serve.
Creamy Fish Florentine with Garlic Herb Red Potatoes
1 each Trident Entrée Redi Wild Alaskan Pollock – 5.7 oz (958240), prepared as directed
2 Tbsp Rema Cortona Olive Oil (357476)
1/2 cup Capital City Red Bell Pepper (361250), diced
1/4 cup ProMark Diced Yellow Onion (380718)
1 Tbsp Wholesale Minced Garlic (391020)
2 Tbsp Butter
2 lb Taylor Farms Spinach (361170)
1/2 cup Dry White Wine
1 cup Heavy Cream
1-1/2 cups Fresh Grated Parmesan Cheese (902071)
To taste Salt
To taste Pepper
5 oz Walker’s Garlic Herb Red Potatoes (906188), prepared as directed
PREP | In a sauté pan, heat olive oil. Add diced pepper and onion; sauté until start to soften. Add garlic; continue to sauté for an additional minute. Add butter; melt. Add spinach; cook until wilted. Add wine; bring to a boil. Add heavy cream; bring to a simmer. Add parmesan cheese; simmer until sauce starts to thicken. Adjust flavor with salt and pepper. Serve under/over pollock and with a side of potatoes.
YIELD | 1
Hake
2 each High Liner Cape Hake Loin –4 oz (808550)
2 Tbsp Butter, melted
As needed McCormick Old Bay Seasoning (473001)
PREP | Brush hake with butter and season with Old Bay. Bake, broil or sauté until internal temperature reaches 145°F.
YIELD | 1
Tropical Salsa
4 cups Wholesale Del Monte Pineapple (377430), diced
2 cups Reser’s Mango Slices (905570), diced
1/4 cup Capital City Red Bell Pepper (361250), diced
1/4 cup Capital City Jalapeños (361280), diced
1/4 cup Taylor Farms Cilantro (360490), chopped
2 Tbsp McCormick Lawry’s Roasted Garlic & Red Bell Pepper Seasoning (473241)
PREP | Mix all ingredients together.
YIELD | 12
Couscous
3/4 cup Roland Pre-Cooked Couscous (471011)
PREP | Prepare as directed.
YIELD | 1
Roasted Garlic Broccolini
4 bunches Wholesale Broccolini (360025)
1/4 cp Butter, melted
2 Tbsp Rema Cortona Olive Oil (357476)
1 Tbsp Mott’s ReaLemon Juice (733038)
2 tsp McCormick Garlic Salt (472361)
As needed Fresh Grated Parmesan Cheese (902071)
As needed Salt
As needed Pepper
PREP | Preheat oven to 400°F. Toss broccolini with butter, olive oil, lemon juice and garlic salt. Roast on a baking sheet until tender. Sprinkle with parmesan, salt and pepper.
UNIQUE FISH | HAKE & ROCKFISH
CAPE HAKE LOIN – 4 OZ (808550 – 1/10 lb)
Versatile: Mild, neutral flavor provides endless possibilities for your menu. Cost Effective: An affordable alternative to cod without sacrificing quality. Sustainably Sourced: Sourced from the thriving fisheries of Namibia and South Africa.
PUBHOUSE WILD ALASKAN BATTERED ROCKFISH – 1-2 OZ (938030 – 1/10 lb)
Versatile: Firm, meaty texture with fine flake and sweet, delicate flavor. Cost Effective: An affordable fish. Sustainable: Sustainable Alaskan fishery management.
Find out more about Hake here!
BROCCOLINI (360025 – 1/18 ct)
Uniquely sweet and tender from florets to stem with 100% edible product. Versatile for both cooked and raw applications. Ideal for stir fry, grain bowls and as a side dish.
YIELD | 6 OLD BAY SEASONING (473001 – 1/24 oz)
Features a premium blend of 18 herbs and spices including celery salt, red and black pepper and paprika to add beloved, unmatched taste to any chef-inspired recipe.
LAWRY’S ROASTED GARLIC & RED BELL PEPPER SEASONING (473241 – 1/21 oz)
Combines the flavors of slow-roasted garlic and red bell pepper.
CHEF SCOTT FADDEN
Martin Bros. Culinary
Scott Fadden, Martin Bros. Corporate Chef
Dilly Fish Sandwich
2 each Trident PubHouse Wild Alaskan Battered Rockfish –1-2 oz (938030), prepared as directed
1 each General Mills Pillsbury Baked Sliced Pinched Butter Croissant – 2.5 oz (987268), toasted
1 oz ProMark Shredded Lettuce (360700)
2 each ProMark Tomato Slices (348109)
2 oz McCain Golden Crisp Breaded Pickle Chips (996930), prepared as directed 1-1/2 oz Ken’s Dill Pickle Aioli (632530)
5 oz McCain Anchor Butter Breaded Mushrooms (961638), prepared as directed
2 oz Ventura Hidden Valley Ranch Dressing (630180)
PREP | Build your sandwich with lettuce, tomatoes, fish fillets, topped with the breaded pickles, and drizzled with dill pickle aioli. Serve with breaded mushrooms and ranch dressing for dipping.
YIELD | 1
Lobster Seafood Birria Tacos
6 oz King & Prince Lobster Sensations (922070), prepared as directed
4 oz Custom Culinary True Foundations Birria Broth (90784737), prepared as directed
1/2 cup Butter, melted
1 Tbsp McCormick Frank’s RedHot Sauce (560770)
3 each Catallia White Corn Tortilla (953230)
1-1/2 oz Shredded Mozzarella Cheese (906920)
As needed Taylor Farms Cilantro (360490), chopped
As needed Wholesale Limes (376229), wedges
PREP | Toss lobster sensations with half of birria broth. Mix butter and hot sauce. Brush one side of tortillas with butter blend; place onto hot flattop grill or sauté pan; top with cheese, heated birria lobster sensations and cilantro; squeeze lime wedge overtop; fold in half; cook until both sides are browned. Serve remaining half of birria broth on the side.
YIELD | 1
Mexican Fingerling Potatoes
2 lb Wholesale Yellow Fingerling Potatoes (361888)
1 Tbsp McCormick Dark Chili Powder (472211)
1 Tbsp McCormick Ground Cumin (472291)
2 tsp McCormick Granulated Garlic (472321)
1 tsp Salt
As needed Herdez Salsa Verde (500720)
PREP | Combine spices and salt. Cut potatoes in half lengthwise, parboil and fry in 350°F oil. Toss fried potatoes with combined spices and then with salsa.
YIELD | 6
YELLOW FINGERLING POTATOES (361888 – 1/50 lb)
Perfect for roasting, pan searing and warm salads! Their thin skin and creamy interior mean no peeling, no fuss and a rich, buttery flavor that elevates every plate.
WHITE CORN TORTILLA (953230 – 12/40 ct)
LOBSTER SENSATIONS (922070 – 6/2 lb)
Lobster is the first ingredient of this rich, delicious, versatile and affordable blend of North Atlantic lobster meat and premium seafood. Use it in both hot and cold applications anywhere on the menu at breakfast, lunch, dinner, specials, late night … on or off premises.
DID YOU KNOW?
1. Birria is typically a Mexican stew meat slow-cooked in a flavorful broth.
2. In 1964, Frank’s RedHot Sauce was the secret ingredient in the first Buffalo wings recipe, making it synonymous with the Buffalo flavor profile.
Crafted from five simple ingredients starring a premium blend of select aged cayenne peppers that consistently delivers.
2 Ways
Lobster Seafood BLT Hoagie
1 each Rotella’s Sour Scored Hoagie (987790)
6 oz Lobster Filling (see recipe)
1 oz ProMark Shredded Lettuce (360700)
2 each ProMark Tomato Slices (348109)
1-2 slices Smithfield Rangeline Applewood Bacon – 14/18 (808540), cooked crisp, chopped
6 oz Lamb Weston Colossal Crisp Thick ‘N Crispy Fries (965935), prepared
PREP | Build sandwich. Serve with fries.
YIELD | 1
Lobster Filling
2 lb King & Prince Lobster Sensations (922070), thawed
1 cup Ventura Highland Market Premier Real Mayonnaise (630048)
1/4 cup Green Onions (361010), chopped
2 Tbsp Mott’s ReaLemon Juice (733038)
As needed Salt
As needed Pepper
PREP | In a bowl, lightly break up Lobster Sensations, trying not to break up the large pieces. Mix with mayonnaise, green onion and lemon juice. Add salt and pepper to taste.
YIELD | 6
COLOSSAL CRISP THICK ‘N CRISPY FRIES (965935 – 6/5 lb)
Crispy up to 30 minutes, with extra batter for maximum crispiness on the outside and fluffy potato inside. These unique, skin-on, thick-cut fries have a back-ofhouse appearance with delicious baked potato flavor and texture. Deliciously crispy whether eaten on a plate or through takeout and delivery. Fry or bake.
HIGHLAND MARKET
MAYONNAISE (630048 – 4/1 gal)
Garlic & Herb Shrimp with Chimichurri Steak
3 each Aqua Star Garlic & Herb White Butterfly Shrimp –16/20 ct (808750)
1 each Copper Creek Premium Black Angus Choice Beef Center Cut Sirloin – 8 oz (936297)
As needed Salt
As needed Pepper
1/4 cup Chimichurri (see recipe)
1 cup Rice Pilaf (461500), prepared
As needed Vegetables
PREP | Shrimp can be cooked without adding any seasoning. Salt and pepper sirloin, cook to customer request and serve with chimichurri. Serve with rice pilaf and vegetables.
YIELD | 1
Chimichurri
2 cups ProMark Parsley (361163), finely chopped
1 cup Rema Cortona Olive Oil (357476)
1/4 cup Kraft Heinz Red Wine Vinegar (640050)
1/4 cup Capital City Red Bell Pepper (361250), finely diced
3 Tbsp Wholesale Minced Garlic (391020)
1 Tbsp McCormick Italian Seasoning (472721)
As needed Salt
As needed Pepper
PREP | Mix all ingredients together. Adjust flavors to your preference. Tip: Chimichurri is best made the day before so the flavors can blend. If it is too bitter, you can add a pinch of sugar.
YIELD | 8-12
GARLIC & HERB WHITE BUTTERFLY SHRIMP – 16/20 (808750 – 10/1 lb)
White Shrimp is one of the most popular shrimp species, known for their sweet flavor and tender texture. Shrimp are raw, handpeeled and deveined to reduce labor and preparation time and individually quickfrozen within hours of harvest to retain the natural, premium quality, fresh taste and texture. BBQ, bake, boil, grill, sauté or steam.
Learn more about how Surf & Turf can work for your menu from Chef Scott Fadden here!
for video!
Copper Creek Premium Black Angus Choice Beef Upper 2/3 Fresh Cut Steaks Raised, sourced and crafted with unwavering integrity, solely within America’s heartland. Each cut is selected by hand.
Martin Bros. Culinary
CHEF SCOTT FADDEN
Lemon Bar Trio
1 box General Mills Gold Medal Lemon Bar Mix (402118)
2-3 cups Lyons Raspberry Dessert Topping (771180)
2-3 cups Knouse Highland Market Merit Blueberry Pie Filling (754570)
As needed Rich’s On Top Whipped Topping (988060)
As needed Wholesale Raspberries (377230)
As needed Wholesale Blueberries (375250)
PREP | Make lemon bars as directed, but use a spoon to swirl in dessert topping or pie filling into batter before baking. You also will need to extend baking time by approximately 10 minutes. Chill before cutting. Top with whipped topping and berries.
YIELD | Varies
GOLD MEDAL LEMON BAR MIX (402118 – 6/4.1 lb)
An easy-to-use just-add-water format. Produces a rich shortbread crust with a tart, sweet lemon filling.
RASPBERRY DESSERT TOPPING ( 771180 – 6/#5)
Prepared with select raspberries and enhanced with raspberry flavors. Excellent on sundaes, in shakes or as an ingredient in signature dessert items.
HIGHLAND MARKET MERIT BLUEBERRY PIE FILLING ( 754570 – 6/#10)
Made from the finest blends of ripened fruit picked at the peak of perfection to ensure delectable fruit color, flavor and character.
Dessert
ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.
RASPBERRIES (377230 – 12/6 oz)
BLUEBERRIES (375250 – 12/6 oz)
FREAKSHAKE!
Frozen ice cream dessert consumption is strong, with nearly 3 out of 4 consumers eating in any given week.
More Americans choose ice cream type desserts as their favorite dessert (25%).
Strawberry Oreo Freakshake
16 oz Blue Bunny Strawberry Ice Cream (990090)
4-6 oz Whole Milk
As needed General Mills Gold Medal Chocolate Fudge Icing (401740)
As needed Mondelez Oreo Medium Cookie Pieces (412650)
As needed Lyons Hot Fudge Topping (770420)
5 each Wholesale Strawberries (377618)
2 each Blue Bunny Strawberry Shortcake Mini Swirls Cone (985525)
2 each Mondelez Oreo Cookie (413340)
As needed Rich’s On Top Whipped Topping (988060)
PREP | Frost top part of serving glass with icing. Press on Oreo cookie pieces. Drizzle inside of glass with hot fudge topping, letting it run down inside of glass. Blend ice cream and milk; pour into glass. Garnish with remaining ingredients. Be creative!
YIELD | Shareable Dessert
STRAWBERRY ICE CREAM (990090 – 1/3 gal)
Fresh and fruity strawberry ice cream made with ripe strawberries.
STRAWBERRY SHORTCAKE MINI SWIRLS CONE (985525 – 6/8 ct)
Made with strawberry frozen ice creamy dairy dessert with a swirl of strawberry dipped in whipped cream flavored coating topped with cake pieces all inside a shortbread cone.
GOLD MEDAL CHOCOLATE FUDGE ICING (401740 – 2/11 lb)
Ready to spread, light and airy, providing a smooth texture with creamy, chocolate flavor.
OREO MEDIUM COOKIE PIECES (412650 – 4/2.5 lb) OREO COOKIE (413340 – 24/5 oz)
HOT FUDGE TOPPING ( 770420 – 12/24 oz)
In a squeeze bottle that heats easily in a water bath or microwave and handles easily. Great for sundaes and other dessert creations.
UPCOMING WEBINARS
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
July 9
Infection Control Strategies in the Kitchen & Beyond
Infection prevention involves all staff. This presentation will provide steps for all staff for preventing foodborne illnesses, transmission of pathogens and bacteria growth in the water system. Proper kitchen strategies will be reviewed to prevent foodborne illness as well as effective cleaning, sanitizing and disinfecting of the environment in your healthcare setting.
Presenter: Christy Edwards, RDN, CD and Martin Bros. Solutions
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Senior Living
FRUIT FLY PATROL™
Virtually any damp environment can foster swarms of fruit flies. Add a bit of fermentation, sugars or citrus and the problem worsens. Fruit, produce, wine, liquor, beer, soda, drains, mops, pouring caps in a bar well and even moist towels or linens will invite the pests. The Fruit Fly Patrol™ is a remarkably versatile, decorative fruit fly control system. It is powerful enough for commercial use in areas up to 1,000 square feet. The unique design allows the unit to be wall mounted or placed on a flat surface. It uses special UV light, highly effective fruit fly specific attractant and decoys on the trapping surface to lure and capture fruit flies, drain flies and gnats. Its small size and white color blends into any décor and features a 30-day auto-advancing cartridge.
