Dish! - 2024 Issue 2 - St. Patrick's Day Edition

st patrick’s day

edition

Bangers

spring and summer edition

s e o t a t o P d e & Smash Page 8

| Foodservice Solutions Magazine | Issue two 2024 | martinbros.com

St. Patty’s Melt 1 each 3 oz 2 slices 2 slices As needed 2 oz 1 1/2 oz 5 oz As needed

3x1 Burger Patty (934600) Corned beef (930640) sliced or shredded. (see cooking instructions) Swiss Cheese (901880) Reuben Marble Bread (986400) Butter Sauerkraut (610560) drained Thousand Island (630928) French Fries (907240) cooked as directed Pickle (610800)

PREP | Cook hamburger to customer’s request.

Butter one side of the bread. Place onto griddle. Add the Swiss cheese. Grill until cheese is melted. Heat the corned beef and sauerkraut. Build your sandwich with the burger, corned beef, sauerkraut and Thousand Island dressing. Serve with pickle and fries.

YIELD | 1

3X1 ROUND FRESH RANCHERS LEGACY BEEF PATTY (934600 – 6/6 ct) Rancher’s Legacy ground beef is produced with only the highest quality fresh domestic beef, sourced from hand-picked cattle ranchers and small packing houses to ensure consistent product performance and taste.

CORNED BEEF (930640 – 2/11-19lb) Whole boneless corned beef briskets.

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st.

St. patty’s melt

[Your Business Here] 2 mins

Feeling Irish tonight? #cornedbeef #stpatricks #beef #melt

POST YOUR ST. PATRICK’S DAY SPECIAL!

SLICED SWISS CHEESE (901880 – 4/2.5 lb) Game-changing innovative paperless packaging that revolutionizes sliced cheese in foodservice and deli operations.

FRESH SAUERKRAUT (610560 – 1/2 gal) Fresh sauerkraut packed in 2-gallon plastic pails. This item can be used as a side dish, ingredient or as a topping for sandwiches and hot dogs.

Corned Beef Hash 4 lbs 3 cups 2 cups 2 cups 1/4 lb 3 Tbsp 3 Tbsp 8-16 each

Corned Beef Hash (520370) Diced Onions (380718) Green Bell Peppers (361260) diced Red Bell Peppers (361255) diced Butter (995090) Minced Garlic (391021) Italian Seasoning (472721) Eggs (380130) cooked to customer’s request

r o F

PREP | On a griddle or large sauté pan over med-high heat the butter, add onions and peppers. Cook until tender. Add the garlic, continue to sauté for an additional minute.

Add the hash and Italian seasoning. Cook until heated throughout. Portion and top with an egg or two cooked to customer’s request.

Store refrigerated until ready to serve.

YIELD | 8

CORNED BEEF HASH (520370 – 6/10#) Silver Skillet corned beef hash is a breakfast classic made from lightly seasoned ground corned beef and diced potatoes. Perfect grilled up as patties, or on the side of any breakfast item you can think of. Silver Skillet corned beef hash has corned beef as its first ingredient, is consistent from batch to batch, has better flavor, texture and fries up better than the national brands and is shelf stable for easy storage.

LABOR SAVING IDEA DICED YELLOW ONION 3/8 INCH (380718 – 2/5#)

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r d o i n t n s e a r f k a e r b

corned beef h as h GREEN BELL PEPPER (361260 – 1/bushel)

RED BELL PEPPER (361255 – 1/bushel)

ITALIAN SEASONING (472721 – 6.25 oz) Italian seasoning is a robust mixture of herbs that deliver the earthiness of marjoram and thyme to the mint of basil.

It is designed to give foods a characteristic Italian sauce flavor.

dish! | martinbros.com | 5

Beer Batter Seafood BaskeT 6 oz 3 each 5 oz 2 oz 2 oz 4 oz As needed

Craft Beer Batter Shrimp (958410) cooked as directed.

Craft Beer Batter Cod (955940) cooked as directed French Fries (963960) cooked as directed.

Cocktail Sauce (550740) Tartar Sauce (630060) Sweet Pepper Slaw (909730) Lemon (376110) wedged

PREP | Build your basket with fries, shrimp, and cod. Serve with tartar and cocktail sauce.

Garnish with lemon.

jazz your t i b a p u e t a pl t e e w s a h t i w ! w a l s r e pepp

YIELD | 1

TAIL-OFF CRAFT BEER BATTERED SHRIMP (958410 – 4/2.5 lb) Craft beer battered shrimp tail off. Plump tail-off shrimp coated with a crisp, savory batter made with premium Samuel Adams Boston Lager®* deliver a unique flavor, with a homemade appearance that adds value to any menu part.

CRAFT BEER BATTERED COD (955940 – 4/2.5 lb) With craft beer popularity on the rise, over 45% of Americans are ordering more craft beer away from home than 3 years ago.

We hand-fillet 100% natural, chemical free, whole muscle cod and coat them with a crisp, thick batter featuring Samuel Adams® Boston Lager.

3/8 INCH STRAIGHT BATTERED FRENCH FRY (963960 – 6/4.5 lb) Heavy-textured batter provides a hearty crunch and extra-long hold time.

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seafood basket

not only is , h s i n r a g a lemon e z e e u q s a t jus o t r o v a l f adds ! d o o f a e s r u o y

SWEET PEPPER SLAW (909730 – 2/5 lb) Beautiful and refreshing, this sweet and sour coleslaw is packed with fresh red, yellow, orange, and green bell peppers.

A modern twist on the classic sweet and sour coleslaw. This colorful, refreshing coleslaw combines shredded de-cored cabbage, fresh red, yellow, orange, and green bell peppers, onion and celery seed with no added preservatives.

dish! | martinbros.com | 7

Bangers with Smashed Potatoes 2 each 4 oz 3 oz As needed 2 oz 2 Tbsp As needed

Irish Bangers (802210) Fresh Carrots (360300) peeled and cut Green Beans (346318) Vegetable Seasoning (470201) Country Gravy (504080) prepare as directed Onion (361040) caramelized Green Onions (361013) chopped (optional, garnish)

PREP | Cook the bangers. We recommend boiling for 10 – 15 minutes, then grill. You can also bake in the oven at 350°F until internal tempurature reaches 165°F.

bangers with Martin Bros. Distributing

YIELD | 1

Smashed Potatoes 2-3 each As needed As needed As needed

Yukon Potato (361876) Olive Oil (357476) Montral Steak Seasoning (471181) Grated parmesan (430218)

PREP | Boil the potatoes until a fork can be easily inserted in the center of the potatoes.

Preheat oven to 425°F. Spray baking pan with food release. Once the potatoes are cool enough to handle, transfer them to the baking sheet. Use the bottom of a glass, a fork or a potato masher to gently smash each potato down until it is around 1/2-inch thick.

Drizzle the potatoes evenly with the olive oil.

Sprinkle with the Montreal seasoning.

Bake for 20 to 30 minutes or until the potatoes are crispy and golden Remove pan from the oven, sprinkle the potatoes with the grated cheese.

Cook the carrots and green beans with your preferred method. Season with vegetable seasoning. Plate up food, ladle the gravy over the bangers and top with caramelized onions.

YIELD | 1

IRISH BANGER SAUSAGE (802210 – 1/6 lb) Uncooked 4X1 natural casing Irish Banger sausage. Wampler’s dinner sausages are made from hot-boned, pre-rigor prime cuts of fresh pork and seasoned to traditional Old World recipes.

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Just in time for St.Patrick’s Day! #banger #stpats #sausage

POST YOUR ST. PATRICK’S DAY SPECIAL!

smashed potatoes Bangers are a centuries-old traditional Irish recipe.

They consist of lean and fat pork ground up, tossed with spices and herbs and then encased to make sausage. There are many variations of Bangers depending on who makes them.

CARROT (360300 – 1/25 lb)

GRILLMATE VEGETABLE SEASONING (470201 – 1/20 oz) McCormick® Grill Mates® Vegetable Seasoning is a veritable potpourri of spices, herbs and vegetables including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives, that enhances the naturally delicious flavor of vegetables and vegetable dishes.Just before grilling, toss vegetable chunks in vegetable oil, shake on seasoning and toss to mix.

YUKON GOLD POTATO (361876 – 1/50 lb)

dish! | martinbros.com | 9

Corned Beef Club 1 each 5 oz 2 slice 2-3 slices 3 oz 1 1/2 oz 6 oz 1 1/2

Sour Dough Hoagie (987430) toasted Corned Beef (930640) sliced or shredded, (see cooking instructions) Swiss Cheese (901880) Bacon 1 (999960) heated Creamy Coleslaw (905315) Thousand Island (630928) Battered Onion Rings (961268) cooked as directed Whole Pickle (610580) cut lengthways

PREP | Toast the hoagie bun.

Heat the corned beef, melt the Swiss cheese over the top. Build your sandwich with the corned beef and cheese, top with heated bacon and coleslaw. Serve with onion rings and pickle.

YIELD | 1

HOAGIE BREAD SOUR SLICED (987430 – 6/6 ct) The 6-7 inch sliced sour dough hoagie has a chewy, golden crust and a tender, moist interior. With just the perfect balance of sour and yeasty tones, these are great compliment to sausages.

CORNED BEEF (930640 – 2/11-19lb) Whole boneless corned beef briskets.

BATTERED ONION RING 3/8 INCH (961268 – 6/2.5 lb) Moore’s® brand 3/8 battered onion rings are thick sweet yellow onions dipped in a light golden batter and parfried. Great as an appetizer, side, snack and more!

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LABOR SAVING IDEA FULLY COOKED BACON (999960 – 2/144 slice) BACON 1™ fully cooked bacon is naturally hardwood smoke with a blend of distinctive smokes including applewood. Offers the same performance and thickness as a 13/17 slice count raw bacon.

WHOLE KOSHER PICKLE (610580 – 1/5 gal) Whole Kosher deli pickles with a traditional deli pickle flavor profile. These whole pickles can be packed in skids of twentyfour or thirty-six 5 gallon pails. This item can be used as an appetizer, snack, side item or ingredient.

CORNED BEEF CLUB dish! | martinbros.com | 11

Classic Corned beef with roasted cabbage 3 lbs 1 each 3 lbs 2 lbs As needed As needed As needed

Cooked Corned Beef (930640) sliced Large Head of Cabbage (360111) cut into 1/8” Red Potatoes (361560) cut into wedges or large pieces, boiled Carrots (360300) cleaned, peeled, and cut Salt Pepper Garlic Powder

PREP | Preheat oven to 375°.

Parboil the potatoes, carrots and cabbage.

Drain, place onto a prepared sheet pan. Roast in the oven until vegetables start to roast and turn brown.

Heat the corned beef, serve with vegetables.

Drizzle with balsamic reduction.

YIELD | 8

Balsamic reduction 2 cups 1/2 cup

Balsamic vinegar (600880) Honey (757301)

PREP | Put the vinegar and honey in a saucepan, bring to a boil, reduce to a simmer.

Reduce until it reduces to half the volume.

YIELD | 8

GREEN CABBAGE (360111 – 1/10 lb) Green cabbage trimmed heads.

About 5-6 heads per case.

RED POTATO (361560 – 1/50 lb)

PREMIUM BALSAMIC VINEGAR (600880 – 2/5 liter) Roland Balsamic Vinegar is a sweet and sour vinegar with a heady fragrance.

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CLASSIC

CORNED BEEF

Cooking the Corned Beef Everyone has their own ways and tricks of cook ing corned beef.

The best results we’ve experience for flavor, looks, and shrink was roasting/steam.

Most full brisket s can be

12-16 lbs. (+ or -). I would normally sear this on a med -high flat top.

This sometimes is not pos sible for all kitchens.

We will do this step a littl e different.

1. Preheat your oven to 450

2. In a full size 4” hotel pan

degrees.

, place a baking screen in

the bot tom.

3. Remove the packaging from the corned beef. Mak e sure to drain the meat rinse it under cold water. well. You can Place the corned beef ont o the screen. If you wish your own sea soning, this to add any of is the time to do it. Some will come with sea soning pac the sea soning in with the k or have brisket . If you decide to add your own sea soning, rem when corned beef is brin ember ed with salt it may get a little too salt y if using item sodium. s with a higher 4. Place into preheated oven. Roa st for 15-20 min utes. The brisket will sta Remove from oven. Add rt to turn color. water to the bot tom of the pan approx. 1”. It should the screen at least. come up to 5. Reduce oven to 275 deg rees.

6. Cover pan tightly with foil. Do not let the foil rest on the meat. Make a littl e tent if needed.

7. Place back into the ove n. Continue to roa st until ten der. Time will var y. Allow 45 minutes per pound. It at least 40could take an hour or mo re per pound. All ovens will internal temperature of 180 var y. An in -185 degrees, should be tender.

8. Remove from the ove n, open the foil. Let rest for at least 20 minutes before cut ting.

9. Slicing the brisket . Alw ays slice against the grain.

A brisket is made up of the The grains will change. You flat and point. can separate the point from the flat . This will help to grain in the correct directio keep the n. The point will be at the thicker end and is divided piece of fat. This is where with a thick you would separate the two .

Cooki ng tip s:

• Trimming the fat. A lot of folk s will trim before coo king. if there is a lot of fat, some off. Not too much.

I would take I trim more off after cooking and resting.

• Make sure this meat rest for a minimum of 20 minutes. If using on an as can wrap and cool. Cut and needed basis, you lightly heat as needed.

• Overcooking sliced corn ed beef will dry out and get tough.

• Brisket do much bet ter low and slow cooking. low temperature for a longer time.

• When not using the bris ket . Tightly wrap.

dish! | martinbros.com | 13

Magically Delicious Monster Shake 2-3 cups 1 cup As needed

MONSTER monster SHAKE shake

As needed 1 each Optional Optional PREP | In a blender add the ice cream, Cream de Menth, use at least 1 oz adjust to your preference of thickness and flavor. For adult version, add your favorite beverage. Blend until smooth, add the Lucky charms, blend in. serve topped with on top whipped cream, Luck Charms bar and more Lucky Charms.

TIP: If you would like to sugar the rim of the glass. You can add food coloring to the sugar to create color sugar.

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.

LUCKY CHARMS (421790 – 4/35 oz) A frosted and toasted whole grain oat-based, gluten-free cereal with marshmallow pieces in cost-effective, 35 oz bulk packaging for less waste and great labor savings.

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CHEF SCOTT FADDEN Martin Bros. Culinary

o t w o h k c i u q a with Chef n e d d a f t t o sc https://youtu.be/BVGvCml2c7E

t a e r t e m o s awe for the kids.

Add a little e h t r o f a k d o v adults!

ON TOP NON DAIRY WHIPPED DESSERT TOPPING (988060 – 12/16 oz) Pre-whipped non-dairy topping with a light creamy texture. Packaged in 16 ounce pastry bag with decorator tip and easy-open seal.

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Putting the Person in Person-Centered Care Plans

July 17

Customer Service: Foundations to Senior Living Dining Programs

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Bolstering Nutrition Status with Fortified Foods & Supplements Love ‘Em or Lose ‘Em: Engaging, Motivating & Retaining Key Employees Delicious Short-Cuts

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Back to Basics: Diabetes Review & Update

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Getting to the Nitty Gritty: Identifying Best Practices for Cleaning Kitchen Equipment

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