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! ! s o h c a N g n i Mouth-Water Page 14
| Foodservice Solutions Magazine | Issue six 2026 | martinbros.com
game
day!
RECIPE BY:
Dirty Soda, Meet Dirty Fries! 2|
LABOR-SAVING IDEA AUSTIN BLUES PULLED BBQ CHICKEN (919530 – 2/5 lb) Fully cooked chicken thigh rubbed with a BBQ seasoning and then hardwood smoked for hours, imparting a rich smoky flavor and appearance.
[Your Business Here] 2 mins
We’re ready for the Big Game! #dirty #biggame #chicken #football #fries #BBQ
y a D e m a G r o f Perfect
for Recipe!
loaded Dirty Fries with Pulled Chicken Crispy fries piled high with feta, tomatoes, kalamata olives, cucumber and Hormel Austin Blues Pulled BBQ Chicken dish! | martinbros.com | 3
Dippers 8 oz
Lamb Weston Stealth Fries Potato Dippers (969310)
PREP | Cook fries to manufacturer specifications.
dippers & pickle dip
YIELD | Shareable Appetizer
Pickle Dip 8 oz 1/2 cup 1/2 cup 2 Tbsp 1/2 cup 1 Tbsp 8 oz 2 Tbsp 1 tsp
Kraft Heinz Philadelphia Cream Cheese (903718), softened Highland Market Essentials Heavy Duty Mayonnaise (630241) Sour Cream Ranch Seasoning Powder Shredded Sharp Cheddar Cheese Fresh Dill, chopped Dill Pickles, chopped Green Onion, chopped McCormick Garlic Powder (472341)
PREP | Using a kitchen stand mixer or a bowl and spatula, mix ingredients well. Taste for seasoning. Add pickle brine if needed. Store in a container with a lid. Cool completely before serving. YIELD | Shareable Appetizer
STEALTH FRIES POTATO DIPPERS (969310 – 6/4 lb) Invisibly coated to provide the look of traditional fries with twice the hold time. These unique, bite-sized scoops are perfect for flavorful dipping, dunking and scooping or are also great simply served as a side. Fry or bake.
GARLIC POWDER (472341 – 1/21 oz)
RECIPE BY: 4|
WORLD CENTRIC
COMPOSTABLE PLASTICS
INGEO COMPOSTABLE 24 OUNCE SALAD BOWL (875498 – 12/50 ct)
CORN STARCH 6.3 INCH PLASTIC FORK (860390 – 1/1000 ct)
Made from corn, discover World Centric’s bio-based plastics. Durable and compostable, our products are sustainable from start to finish! Contact your World Centric Sales Representative to learn more or email sales@worldcentric.com
worldcentric.com
crab Rangoon poppe Crispy breaded McCain Anchor Poppers drizzled with warm sweet chili sauce and served with crab rangoon dip (see recipe page 8) for dipping.
! ! s r e p p o P r u o Post y ANCHOR POPPERS OVENABLE CREAM CHEESE BREADED STUFFED JALAPEÑOS (961810 - 6/2 lb) Jalapeño pepper halves stuffed with rich cream cheese and coated in a light breading. Bake or Fry.
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Martin Bros. Distributing
Try our NEW Crab Rangoon Poppers! #crab #rangoon #poppers
ers
RECIPE BY:
Crab Rangoon Jalapeño Popper Dip and Jalapeño Poppers are the perfect pair! dish! | martinbros.com | 7
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Crab Rangoon Jalapeño Popper Dip 5 lb 1 cup 1 oz 1 oz 1 lb As needed As needed As needed
Walker’s Jalapeño Popper Dip (905918) Ventura Sauce Craft Sweet Chili Sauce (400810) Sesame Oil Soy Sauce King & Prince Lobster Sensations (922070) Shredded Cheddar Cheese Chives Stonefire Naan Flatbread (903370), cut into strips, fried
Crab Rangoon Ja l a p e ñ o Popper Dip
PREP | Mix dip, sauce, sesame oil, soy sauce and lobster sensations together. Top with cheese and chives. Serve hot with fried naan strips. YIELD | Shareable Appetizer
JALAPEÑO POPPER DIP (905918 – 2/5 lb) Jalapeños, cream cheese, sour cream and shredded cheddar cheese. Serve warm or cold.
SAUCE CRAFT SWEET CHILI SAUCE (400810 – 4/.5 gal) A sweet and mild, Asian-inspired red chili pepper sauce with pops of garlic.
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.
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Other options for dipping? Wonton wrappers cut into triangles or strips and fried ... or chips!
Hot Honey Mustard Chicken Sandwich s e m o c h c i w d n a s Watch how this hort video! together in this s
for video!
RECIPE BY:
HIDDEN VALLEY COUNTRY DIJON HONEY MUSTARD DRESSING (630804 – 2/1 gal) Tangy Dijon mustard is paired with honey and tart apple cider vinegar for a smooth and satisfying dressing.
SAUCE CRAFT HOT HONEY SAUCE (632500 – 4/.5 gal) Features wildflower honey with aged cayenne and habanero peppers for a perfectly balanced, sweet heat experience.
dish! | martinbros.com | 9
Kansas City BBQ wings
Kansas City BBQ Wings 4 lb
RECIPE BY:
1/2 cup 1-1/3 cup
Perdue Chef Redi Steamed Medium Chicken Wings – Fully Cooked (976710) Cornstarch McCormick Cattlemen’s Kansas City Classic BBQ Sauce (560610)
PREP | Steam chicken wings until internal temperature is 165°F. Hold refrigerated for service. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry at 375°F until golden brown. Drain wings and place in a bowl. Toss with 1/3 cup sauce. YIELD | 4
10 |
CHEF REDI STEAMED MEDIUM CHICKEN WINGS – FULLY COOKED (976710 – 2/5 lb) Fully cooked for increased food safety and savings on back-of-house labor and cook time. Neutral savory flavor pairs well with any variety of seasoning and sauces. Individually frozen for ease of use and to help manage inventory and costs.
Great wings deserve great sauce! Or was it great sauce deserves great wings?
Martin Bros. Distributing
s g n i W r u o y Post ! e m i T e m a for G CATTLEMEN’S KANSAS CITY CLASSIC BBQ SAUCE (560610 – 4/1 gal) Made with the perfect combination of sweet molasses and sugar with tangy vinegar and ripe tomatoes to bring regional flair and flavor to mainstream barbecue.
Try our NEW Kansas City BBQ Wings! #wings #kansascity #BBQ
dish! | martinbros.com | 11
NY BBQ Pulled Pork Sliders RECIPE BY:
Injection 1 part 1 part 1 part 1/4 cup
White Distilled Vinegar Sugar Apple Juice Kosher Salt
PREP | Combine all ingredients. Bring to simmer until sugar is completely dissolved. Cool to room temperature. YIELD | 8
BBQ Rub 2 Tbsp 3 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 2 Tbsp
Kosher Salt Dark Brown Sugar Black Pepper McCormick Garlic Powder (472341) McCormick Onion Powder (472431) McCormick Fancy Spanish Paprika (472481)
PREP | Combine all ingredients. YIELD | 8
Pulled Pork 1 each As needed As needed As needed To Taste 8 each
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Smithfield Boneless Pork Shoulder Butt (326140) BBQ Rub (see recipe) Injection (see recipe) Apple Cider or Apple Juice BBQ Sauce Soft Rolls
Bacon Mac-N-Cheese 1 lb 1 lb 4 tsp 1 cup 1/2 cup 2 Tbsp 6 cups 4 cups 1 cup
Rangeline Applewood Bacon – 14/18 (808540) Cavatappi Pasta Butter Kerry Golden Dipt Panko Breadcrumbs (415090) Butter All Purpose Flour Milk, warmed Shredded Cheddar Cheese Shredded Smoked Gouda Cheese
PREP | Trim pork, taking care to remove any bone fragments. Leave fat cap of about 1/4-inch. Season with BBQ Rub, pushing rub into meat as opposed to rubbing it in. Inject with prepared mixture. Set smoker to 225-250°F and smoke uncovered for about 4-5 hours. Transfer to pan with rack. Pour some extra injection into pan or just use apple cider or apple juice. Cover tightly with foil. Set back into smoker or put into oven. To cut time, temperature can be turned up to 275°F when covered. Pull off when internal temperature reaches 203°F. Let rest for 1 hour if possible. Pull apart by hand. Finish with small amount of BBQ sauce just to keep moist. Serve on soft rolls.
PREP | Cut bacon into bits, render, reserving bacon fat, and set aside. Cook pasta, drain and rinse. Toast breadcrumbs in butter. Make a roux using butter and some bacon fat mixed with flour. Add warmed milk slowly, stirring constantly. Lower heat. Stir in both cheeses. Cook until cheeses are melted and sauce thickens a little. Add rendered bacon. Put pasta in overproof pan. Pour bacon-cheese sauce over top. Spread breadcrumbs over to cover. Bake at 350°F for at least 30 minutes or until done.
YIELD | 8
YIELD | 8
BONELESS PORK SHOULDER BUTT (326140 – 6/1 piece)
GARLIC POWDER (472341 – 1/21 oz)
with Bacon Mac-N-Cheese
w e N r u o Y Post ! ! a e d I e u q Uni
[Your Business Here] 2 mins
Sliders & Mac-N-Cheese!!! #bbq #pork #sliders
ONION POWDER (472431 – 1/20 OZ)
FANCY SPANISH PAPRIKA (472481 – 1/18 oz)
dish! | martinbros.com | 13
Oktoberfest Nachos 1 lb 2 each
4 oz 1/4 cup 1 Tbsp 3 oz
McCain Potato Skins (960880) Johnsonville Ultimate Cheddar Beer Brat – 5x1 – Fully Cooked (916608), heated, sliced Beer Cheese Sauce (see recipe) Diced Tomatoes (380248) Green Onion (361010), diced Kemps Sour Cream (900540)
oktoberfest nachos
PREP | Cut potato skins into small strips. Deep fry until crispy. Place onto a platter. Top with heated and sliced brats and remaining ingredients, serving sour cream on the side. YIELD | Shareable Plate
Beer Cheese Sauce 32 oz 16 oz 8 oz
Kraft Heinz Chef Francisco Wisconsin-Style Cheese Soup (943130), thawed Heavy Cream Beer
PREP | Blend ingredients together. Heat as needed. YIELD | 14
POTATO SKINS (960880 – 1/15 LB) Pre-baked and quick-frozen for fast, easy and reliable preparation. Consistent, uniform size gives effective portion costs and control. Ideal for fryer and oven applications.
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ULTIMATE CHEDDAR BEER BRAT – 5X1 (916608 – 2/5 LB) Fully cooked, premium, coarsely ground pork, cheddar and beer bratwurst sausage in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor. Heat and serve.
CHEF FRANCISCO WISCONSIN-STYLE CHEESE SOUP (943130 – 4/4 lb) Mild American and sharp cheddar cheeses expertly blended into a creamy sauce seasoned with parsley and garlic and featuring bacon, green bell pepper, celery and onion.
Rich’s Apple Cider Donut Shake Apple Cider Donut Shake Rich’s F’Real Blend N Serve Vanilla Milkshake (90659758 – 12/11.5 oz) Apple Cider Concentrate McCormick Ground Cinnamon (472248 – 1/18 oz) McCormick Ground Nutmeg (472391 – 1/16 oz) Donuts (whole, chunks and crumbled pieces) Rich’s On Top Original Whipped Topping (988060 – 12/16 oz) Lyons Caramel Topping (770430 – 12/25 oz) PREP | Mix milkshake, apple cider concentrate, cinnamon, nutmeg and donut chunks. Top with whipped topping, caramel sauce and a donut/crumbled donut pieces.
RECIPE BY:
YIELD | 1
n i r o v a fl l l Fa y swirl! ever
dish! | martinbros.com | 15
UPCOMING WEBINARS
Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Oct
14
Beyond the Invoice: Cost Control Strategies That Work Join us as we go deeper than line-item pricing to uncover the true costs impacting your food service budget. Objectives: Learn how to evaluate over-spending in your department. Discover operational efficiencies that will help achieve your budget targets. Presenter: Christy Edwards, RD, CD Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM. Audience: Senior Living
Nov
11
Memory Care Dining Memory care dining goes far beyond just providing nutrition. It’s about creating familiar, comforting experieinces that can help residents with dementia to maintain dignity and connection during meals. Objectives: Create an ideal enviornment to set up memory care residents for successful dining experience. Learn nutritional challenges and how to overcome them. Discover how staff can make adjustments to food and meals with simple culinary steps. Presenters: Martin Bros. Nutrition Services & Culinary Team Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM. Audience: Senior Living