As needed McCormick Caribbean Jerk Seasoning (473201)
1 each Pepper Jack Cheese Slice (909220)
1 slice Wholesale Pineapple (377430), caramelized
1-2 Tbsp Butter
As needed Brown Sugar
As needed Rum
1/4-1/2 oz Wholesale Arugula (360588)
2 each ProMark Tomato Slices (348109)
1 each Rotella’s Potato Rosette Bun – 4.25 in (963425), toasted
1-1/2 oz Honey Jerk Aioli (see recipe) 1/4 cup Pickled Red Onions (see recipe)
5 oz Lamb Weston Stealth Thin Regular Cut Skin-On Fries – 5/16 in (961880), prepared
As needed McCormick Lawry’s Seasoned Salt (472656)
PREP | Season burger on both sides with jerk seasoning. Grill to customer request. Top with cheese to melt.
Build burger, placing arugula, tomato slices and grilled burger onto bun and topping with honey jerk aioli, caramelized pineapple and pickled red onions.
Serve with fries seasoned with seasoned salt.
YIELD | 1
Honey Jerk Aioli
32 oz Mayonnaise
12 oz Honey
1/4 cup McCormick Caribbean Jerk Seasoning (473201)
PREP | Mix mayonnaise, honey and seasoning together. Store under refrigeration until ready to use. Tip: Holding before using at least 2 hours will get a deeper flavor.
YIELD | 24-28
Pickled Red Onions
2-1/2 cups Knouse Musselman’s Apple Cider Vinegar (640000)
1 cup Water
1/2 cup Sugar
8 cups ProMark Red Onion Slices (380710)
As needed Salt
As needed Pepper
PREP | Bring vinegar, water and sugar to a boil in a saucepan over medium-high heat. Boil until sugar is dissolved. Pour over sliced onions. Season with salt and pepper to taste. Let sit at room temperature for at least two hours before serving.
YIELD | 16-20
Jamaican Burger
How To: Caramelize Pineapple In a saucepan, heat butter. Add brown sugar. Heat until sugar dissolves. Add pineapple in a single layer. Cook approximately 2-3 minutes per side until pineapple starts to soften and turns brown in color. Add rum. Continue to cook for an additional minute on each side.
Invisibly coated to provide the look of traditional fries with twice the hold time. This versatile fry provides the appeal of a thicker cut with a hand-cut, skin-on appearance while also providing more servings per case and shorter cook times. Fry or bake.
CARIBBEAN JERK SEASONING (473201 – 1/18 oz)
Blends the heat of red and black peppers and adds allspice, cloves, rosemary and thyme to create the sweet/hot, tantalizing taste of the Islands.
LAWRY’S SEASONED SALT (472656 – 1/40 oz)
Delivers a balanced blend of salt, herbs and spices that adds unique flavor to any recipe.
(377430 – 6/7 ct)
(360588 – 1/4 lb
Chef’s Tip!
Best to use Dark Rum, but any type of Rum will do.
PINEAPPLE
ARUGULA
cajun Burger
2 each Rancher’s Butter Burger –3.2 oz (807860)
As needed McCormick Cajun Seasoning (472171)
2 each Colby Jack Cheese Slices (909310)
2 oz ProMark Sliced Yellow Onions (380715), caramelized As needed Butter
1-2 each Wholesale Lettuce Leaves (360682)
2 each ProMark Tomato Slices (348109)
1-1/2 oz Ken’s Remoulade Sauce (391900)
1 each Rotella’s Homestyle Brioche Bun – 4.25 in (909770)
3-4 oz Cajun Onion Chips (see recipe)
PREP | Season burger on both sides with Cajun seasoning. Grill to customer request. Top with cheese to melt.
To caramelize onions, in a saucepan, melt butter over medium heat, add onions and cook, stirring every few minutes, for 40–60 minutes.
Build burger, placing lettuce, tomato, grilled burgers, remoulade sauce and caramelized onions on bun.
Serve with Cajun Onion Chips.
YIELD | 1
Cajun Onion Chips
1/2 cup McCormick Cajun Seasoning (472171)
1/4 cup McCormick Onion Salt (472441)
1 Tbsp Pepper
As needed Lamb Weston Private Reserve Skin-On Lattice Chips (953270)
PREP | Cajun seasoning, onion salt and pepper. Pour mixture into a shaker or dredger. Make chips to order or ahead of time, frying as directed and seasoning with Cajun seasoning mix immediately when pulled from fryer.
YIELD | Varies
burgerCajun
CAJUN SEASONING (472171 – 1/18 oz)
A blend of premium spices like garlic, onion, paprika and red pepper that is ideal for recipes that call for the traditional flavor of southern Louisiana.
ONION POWDER (472431 – 1/20 OZ)
REMOULADE SAUCE
(391900 – 2/1 gal)
With fresh chopped onion, horseradish, Creole mustard and just a touch of lemon, it’s the hallmark taste of remoulade with added body and flavor – ideal for elevating any number of seafood dishes, sandwiches and sides.
PRIVATE
RESERVE SKIN-ON LATTICE
CHIPS
(953270 – 5/5 lb)
Crafted with an authentic kitchen-cut appeal, this crispy, upscale, quick-cooking chip in a unique lattice cut provides scratchmade taste and texture. Served hot or cold, this chip can be prepared early to save time and labor during peak hours and easily fills up plates and baskets. Fry.
Martin Bros. Distributing
Try our NEW Cajun Burger! #cajun #burger #beef #carmelized
Texas Messy Cowboy Burger
1 each Valley Meats Beef/Pork Belly Burger – 3x1 (327040), grilled
1 each Rotella’s Potato Rosette Bun – 4.25 in (963425), toasted
2-3 oz Smithfield Smoke’NFast Smoked Beef Brisket (939280), sliced, chopped or shredded and heated
2 Tbsp Capital City Jalapeños (365150), sliced or diced and sautéed
A tangy, creamy dressing with mustard and dill weed blended with fresh cooked potatoes, red bell peppers, sweet relish and a high percentage of eggs to create a delicious potato salad.
QUESO
Top 10 Burger Tools
1. Winco Hamburger Patty Press (301795)
2. Winco Electric Countertop Griddle (278851)
3. Winco Grill Scraper (274345)
4. Winco Steak Weight (304639)
5. Winco Solid Turner – 5x6 in (300773)
6. Dexter Russell Sani-Safe Solid Hamburger Turner – 6x3 in (251720)
7. Dexter Russell Sani-Safe Cool Blue Solid Hamburger Turner – 6x3 in (264068)
8. Vollrath Red Squeeze Bottle – 12 oz (222060)
9. Vollrath Yellow Squeeze Bottle – 12 oz (222070)
1 each Wayne Farms Buttermilk Breaded Chicken Breast – 6 oz (900938), prepared
2 slices Caramelized Candied Bacon (see recipe)
2-3 each ProMark Tomato Slices (348109)
2 oz Cranberry Aioli (see recipe)
5 oz Mrs. Gerry’s Summer Fresh Pasta Salad (905418)
PREP | Butter and place a slice of cheese onto each piece of bread. Grill until goldenbrown and cheese is melted. Build sandwich with chicken, bacon, tomatoes and aioli. Slice in half. Serve with pasta salad.
PREP | Preheat oven to 375°F. Mix brown sugar, syrup and pepper together. Line baking pan with foil for easy clean up. Place baking screen(s) onto pans. Arrange bacon in single layer. Brush bacon with brown sugar mixture, flip and brush again. Bake until crisp, about 25-35 minutes. Remove from oven. Let cool on rack. Tips: Spray rack with nonstick spray. Bacon will get crispier as it cools.
YIELD | 24
Cranberry Aioli
1 qt Highland Market Premier Real Mayonnaise (630048)
6 oz Lamb Weston Beer Battered Onion Rings – 5/8 in (998060), prepared
PREP | Build sandwich with pickles, chicken, bourbon butter, coleslaw, bacon and baconnaise. Serve with onion rings.
YIELD | 1
Bourbon Butter
2 lb Butter, room temperature
1/2 cup Brown Sugar
3-4 Tbsp Bourbon
2 tsp McCormick Crushed Red Pepper (475721)
PREP | Blend ingredients together. Note: Bourbon needs to be mixed well. It may seem like it will not blend in, and it may take a bit, but it will mix in. Next, lay out a large piece of plastic wrap. Spoon butter mixture onto plastic wrap to make a log shape. Roll into a log(s) using plastic wrap. Put in cooler for 2 hours until firm. Cut into slices as needed.
YIELD | 32
chicken sandwich Drunken
Baconnaise
1 qt Highland Market Premier Real Mayonnaise (630048)
1/2 cup Kraft Heinz Grey Poupon Dijon Mustard (560170)
1/2 cup Kraft Heinz Ketchup (551130)
1/4 cup Green Onion (361010), chopped
PREP | Mix mayonnaise, bacon grease, Dijon mustard, ketchup and green onion together. Fold in bacon.
YIELD | 24-28 Cost $5.19 | Sell $15.99
Profit $10.80
ONION RINGS - 5/8
998060 – 4/2.5
Made from sweet Spanish onion slices dipped in a malty, hoppy beer batter. The perfect ratio of soft onion on the inside to a crispy, bubbly texture on the outside. Fry or bake.
Summer Salad
4-5 oz ProMark Chopped Romaine Lettuce (380378)
1 each Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast – 5 oz (977410), grilled, sliced
1/2 cup Wholesale Strawberries (377618), sliced
1/4 cup Capital City Seedless Cucumber (360483), diced
1/4 cup Capital City Grape Tomatoes (362070), halved
1-1/2 oz BelGioioso Mozzarella Pearls (901852)
1 each Corn, grilled, cut off the cob
1 oz Azar Roasted Salted Cashew Pieces (462090)
2 oz Hidden Valley Poppyseed Dressing (630220)
1 each Baker Boy Brown & Serve Garlic Breadsticks (998255)
PREP | Two serving options: Toss everything together or top the lettuce with the ingredients and serve the dressing on the side. Be creative with toppings.
BROWN & SERVE GARLIC BREADSTICK (998255 – 1/144 ct)
7-inch white breadsticks coated with signature garlic smear. Ready to thaw and bake for a soft crumb and bite.
SaladSummer
Mediterranean Chopped Salad
4-5 oz ProMark Chopped Romaine Lettuce (380378)
2 oz Smithfield Margherita Hard Salami (934430), large diced, optional
1/4 cup Capital City Grape Tomatoes (362070), halved
1/4 cup Rema Harvest of Eden Pitted Kalamata Olives (611021)
1/4 cup Sunsource Merit Garbanzo Beans (600070)
1/4 cup Capital City Seedless Cucumber (360483), diced
1/4 cup Wholesale Red Onion (361112), diced
1/4 cup Eggs, hard cooked, diced
1/4 cup Feta Cheese Crumbles (905848)
2 oz Ventura Hidden Valley Balsamic Vinaigrette (630620)
PREP | Two serving options: Toss everything together or top the lettuce with the ingredients and serve the dressing on the side. Be creative with toppings.
YIELD | 1
Mediterranean Chopped Salad
Martin Bros. Culinary
CHEF SCOTT FADDEN
Apple, Caramelized Onion & Ham Lettuce Roll-Ups
2 each White Onions, julienned, caramelized, cooled
2 each Granny Smith Apples, peeled, medium diced
2 cups Lime Mayo (see recipe)
3 cups Smithfield Diced Ham – 1/4 in (915190)
1 cup Red Seedless Grapes, halved
As needed Kosher Salt
8 each Bibb Lettuce Leaves
PREP | Mix together onions, apples, lime mayo, ham, grapes and salt. Make sure everything is evenly coated with the lime mayo. Lay out lettuce leaves and fill each leaf with an even amount of mixture, leaving about 1/3 of the leaf free of mixture. Roll up like a burrito. Use toothpick to hold together, if desired. Cut in half.
YIELD | 4
Lime Mayo
2 cups Mayonnaise
3 oz Lime Juice
As needed Lime, zest
As needed Kosher salt
PREP | Mix all ingredients.
YIELD | 4
DICED HAM – 1/4 IN (915190 – 2/5 lb)
lettuce wraps!
Coffee Cookie Blast
3 scoops Blue Bunny Quick Blend Vanilla Ice Cream (990890)
2 Tbsp Speculoos Cookies (90654302), crushed
2 Tbsp French Vanilla Cappuccino Powder (702180)
As needed Rich’s On Top Whipped Topping (988060)
As needed Cherry
1 each Speculoos Cookie (90654302)
PREP | Blend ice cream, 1-1/2 Tbsp crushed cookies and cappuccino powder. Pour into a 16 oz cup. Top with whipped cream, sprinkle with 1/2 Tbsp crushed cookies and finish with a cherry and a whole cookie.
YIELD | 1
QUICK BLEND VANILLA ICE CREAM (990890 – 1/3 gal)
Real ice cream uniquely formulated to provide a softer product at normal dipping temperatures. Compared to regular ice cream taking 1-2 minutes to blend a shake on a spindle blender, Quick Blend blends in seconds. A Dessert, A Drink & A Coffee Jolt All in One
afternoon refresher
Your Summer Cheese Pull
ANCHOR BREADED MOZZARELLA CHEESE PLANKS (810020 – 2/4 lb) The ultimate cheese-pulling fun! These mozzarella planks hold big flavor with creamy, whole milk mozzarella cheese in a crispy Italian-style seasoned breading.
Attendees will learn how to engage residents and families on a deeply human level, offering service that is warm, confident, consistent and compassionate. From the specific words and phrases that build trust, to the skills and behaviors that reduce anxiety and boost satisfaction, this session provides practical tools that teams can use immediately. We’ll also break down exactly how to guide employees in handling service challenges, from calming an upset resident or family member to creating those “surprise and delight” moments that make people say, “I don’t know what you’re doing, but it’s working!”
Presenter: Jessica Weisbrich MS, RDN, LD, CDM, CFPP, Oak Hills Living Center
Eligible for one general hour.
Audience: Senior Living
July 15
Contemporary Nutrition in Senior Living: Exploring Trends, Best Practices & Policy News
Whether you lead a team, train a team, or want to elevate your organization’s service culture, this webinar will help you turn great intentions into unforgettable experiences
