Dish! - 2022 Issue 8 - Summer & Fall Edition

summer & fall edition

| Foodservice Solutions Magazine | Issue eight 2022 | martinbros.com

Nashville HOT Beef Sandwich 30 oz 2 cups 6 each 6 oz 24-30 each 30 oz

Beef pot roast (910800) (934570) pulled or chopped Nashville hot sauce (400960) Philly bun (939780) Blue cheese crumble (903758) Pickle slices (610610) Stealth fries (961890 ) cooked as directed, season with your favorite fry seasoning

PREP | Toss the beef and Nashville hot sauce together, heat to 165º, divide onto buns, top with blue cheese, and pickles, serve with fries.

YIELD | 6

BEEF POT ROAST CHUCK CHOICE PRECOOKED (910800 - 1/10-16 lb) Since it is precooked all that’s necessary is to heat and serve. This product is so tender you can cut it with a fork. It has an unmatched spice blend with garlic and onion.

BEEF POT ROAST HOMESTYLE CHOICE (934570 - 1/10 lb) Choice Homestyle Beef Pot Roast. The Eckrich Old Fashioned Pot Roast is made with top quality meat that is slow roasted with a signature blend of seasonings.

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Nashville HOT Pork Tenderloin 6 each 2 cups 6 each 6 oz 12 each As needed 30 oz 12 oz

Breaded pork tenderloin, (917720) cooked as directed Nashville hot sauce (400960) Philly hamburger bun (997990) toasted.

Shredded lettuce (360738) Sliced tomatoes (348109) Dill pickles (610610) Sidewinders (960605) cooked as directed Hot mayo

PREP | Toss the cooked pork tenderloin with the Nashville hot sauce. Build the sandwich with lettuce, tomatoes, and pork tenderloin.

Serve with hot mayo and sidewinders.

YIELD | 6

hot mayo 32 oz 8 oz

Mayo (630048) Nashville hot sauce (400960)

PREP | Mix the hot mayo ingredients together. Set aside.

YIELD | 16

NASHVILLE HOT SAUCE (400960 - 4/.5 lb) Sauce Craft™ Nashville Hot Sauce hits all the right notes of smoked paprika, cayenne pepper, brown sugar and hints of garlic. It’s just begging to become a part of your fried chicken sandwich and more! Sauce Craft™ is a diverse line of bold, flavor-fusing sauces that are on-trend and globally inspired.

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Fried Ribs with Nashville hot sauce 7-8 each As needed As needed As needed As needed 3 oz 3-5 each As needed

Ribs (997850) cut into individual bones Breading (415058) Buttermilk (904128) Flour (461028) Nashville hot sauce (400960) Ranch (630180) Pickle spears (610710) Diced green onion (361010) (optional)

PREP | Thaw and pat dry the ribs. To bread, use 3 bowls. One with flour, one with buttermilk, one with the breading. Dip each rib into the flour, then the buttermilk, then the breading. Let sit for 5-10 minutes. If bread ahead of time. Bread enough for one day.

Place into a 350º fryer, cook until internal temp reaches 165º, approx3-5 minutes.

Toss with Nashville hot sauce. Serve with ranch and pickle spears. Garnish with green onions, (optional) YIELD | 1-2 guests

PORK RIB ST LOUIS FIRE BRAISED (997850 - 12/2 lb ave) Fire Braised St. Louis Style Pork Ribs. Seared exterior for unique flavor and appearance.

On trend preparation method that doesn’t require special equipment. Lightly seasoned so a signature sauce can be added to make it a classic, globally inspired, or comfort food dish.

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Jerk Chicken Pasta 16 oz 8 oz 2 each As needed As needed 3/4 cup 1 each As needed 8 oz

1 oz 2 each

Cooked pasta (984298) Alfredo sauce (502568) Harvestland chicken breast (968270) Caribbean seasoning (473201) Caribbean Jerk sauce (400940) Red bell pepper (361251) large diced Jalapeño (361280) sliced Olive oil for sautéing (657476) Fresh pineapple (377430) peeled, and cored. Grill or sauté. Diced into medium size pieces Shredded parmesan cheese (900190) Bread stick (985330)

PREP | Season the chicken with Caribbean seasoning, grill util internal temp reaches 145º, start brushing the chicken with the Caribbean jerk sauce, continue to cook and brush a few times with the sauce until internal temp reaches 165º.

In a sauté pan over med-high heat add some olive oil, sauté the red peppers, and jalapeños for a couple of minutes, add the Alfredo and noodle, toss, and cook until heated through. Serve topped with pineapple, and parmesan. Serve with bread sticks.

YIELD | 2

TM

PASTA FETTUCCINE NEST PRECOOKED (984298 - 1/18 lb) Fettuccini, which means “little ribbons” in Italian, are long, ribbon-like strips of pasta.

The fettuccini noodles measure 10 inch long and are formed into nests of approximately 1 ounce before freezing.

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Jerk Shrimp 7-8 each As needed As needed 1 cup

16-20 ct. shrimp (923978) thawed Caribbean seasoning (473201) Caribbean Jerk sauce (400940) Cooked rice (460750)

PREP | Pico – toss all ingredients together.

Store in cooler for up to 3 days.

Cook or heat your protein, build your sandwich.

YIELD | 1

Mango Salsa 4 cups 1 cup 1/2 cup 1/2 cup 1/4 cup 1/4 cup As needed As needed

Diced mango (965510) thawed & drained Avocado (375050 ) diced small Red bell pepper (361251) small diced Red onion (386220) small diced Chopped cilantro (360490) Lime juice (733101) Salt Sugar

PREP | Pico – toss all ingredients together.

Store in cooler for up to 3 days.

Cook or heat your protein, build your sandwich.

YIELD | 1

CARIBBEAN JERK SAUCE (400940 - 4/5 lb) Sauce Craft™ Caribbean Jerk Sauce hits all the right notes of sweet and spice flavored with Habanero peppers, thyme, onion, black pepper, ginger, citrus juices, and molasses.

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SHRIMP PEELED AND DEVEINED 16 - 20 COUNT RAW TAIL ON (923978 - 5/2 lb) Shrimp is the number one 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.

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Jerk Burger 1 each 1 each 2 slice 2 oz 1/2 cup 5 oz

2x1 hamburger (913690) Philly hamburger bun (997990) toasted Pineapple (753230) grilled Caribbean Jerk sauce (400940) Cilantro lime slaw Sliced fries (960595) cooked as directed

YIELD | 1

Cilantro lime slaW 2 lbs 2 cups 1/2 cup 1/4 cup 1/4 cup 2 Tbsp

Shredded cabbage (380260) Mayo (630048) Cilantro chopped (360490) Lime juice (733101) Sweet chili sauce (400810) Sugar

PREP | Cilantro lime slaw – toss all ingredients together. Let set in cooler for 2 hours before serving. Adjust the flavor as needed for your liking.

Cook the burger to customers desired temp, grill pineapple and place on the burger. Build your burger with the slaw, burger, drizzle with heated jerk sauce. Serve with sliced fries.

YIELD | 1

BEEF PATTY 2X1 ULTIMATE BURGER (913690 - 1/10 lb) Our Ultimate Burgers are made with the finest cuts of beef in a 78/22 blend for the great taste of chopped steak. The ‘freeform’ shape and gentle ‘bite’ make this pattie as good as homemade – without all the work!

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Jerk Ribs & Chicken Basket 1 each 3 each As needed 4 oz 5 oz

Mini rack of ribs (802670) Chicken strips (973580) Caribbean Jerk sauce (400940) Cole slaw (905316) Sidewinder fried (960605) cooked as directed

PREP | Season with your favorite seasoning, cook ribs as you wish. Smoke, grill, roast, braise.

Glaze ribs with Jerk sauce at the end of your cooking. Serve with chicken, Cole slaw, and sidewinders fries.

YIELD | 1

PORK BACK RIBS MINI (802670 - 2/5 piece) Mini back ribs pork. Humanely raised heritage duroc pork. No antibiotics ever. No gestation crates. Vegetarian fed.

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Garlic Parm Chicken Sandwich 1 each 1 each 2 oz 1 oz 1 oz 2 slices 5 oz

Brakebush chicken breast (801750) cooked as directed Hamburger bun (997990) toasted Garlic parmesan sauce (400730) Mozzarella cheese (909320) Lettuce (360738) Tomatoes (348109) Crisscut fries (960940) cooked as directed

PREP | To build the sandwich, after cooking the chicken, place it on a griddle or on a heat resistant plate, pour the sauce onto the chicken, melt the cheese on a griddle or under a salamander. Build with remaining ingredients and serve with crosscut fries.

YIELD | 1

CHICKEN CLASSIC CRISPY CHICKEN FILLETS 5.7 OZ (801750 - 2/5 lb) Non-fritter and par fried. We cranked up the dial on texture, flavor and scratch-made, hand-breaded appearance. Well balanced between buttermilk batter with countrystyle coating. Crispy, crunchy yet juicy.

10 |

Garlic Parm Fries 12 oz 8 oz 3 each 4 oz 2 oz 2 Tbsp 2 oz

Sidewinders (960605) cooked as directed Chopped brisket (356470) heated Slices bacon (924600) cooked and chopped Garlic parmesan sauce (400730) Diced tomatoes (380248) Diced green onions (361010) Sour cream (900540)

PREP | Build your plate with all ingredients.

YIELD | Shareable

GARLIC PARMESAN SAUCE (400730 - 2/1 gal) Sauce Craft™ Garlic Parmesan Sauce is a straightforward blend of garlic and Parmesan cheese creates a rich and savory sauce sure to add creamy depth and deliciousness to everything it touches. Sauce Craft is a diverse line of cleaner-label, flavor-fusing sauces made with real ingredients.

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Garlic Parm Cream Sauce 32 oz 16 oz 1/2 cup

Garlic parmesan sauce (400730) Heavy cream (904161) Diced green onion (361010)

PREP | In a saucepan mix the cream and garlic sauce. Bring to a boil, reduce heat and simmer for 1-2 minutes. Add the green onions, stir.

Serve over proteins, potatoes, or vegetables.

YIELD | 16

12 |

Garlic Parm Brussels Sprouts 16 oz 1 cup As needed 6 slices As needed As needed 2 Tbsp 1/4 cup

Brussels sprouts (377590) trimmed and cut in half Red onions (386220) sliced Olive oil (657476) Bacon (924600) Salt Pepper Minced garlic (473401) Garlic parmesan sauce (400730)

PREP | Cut the bacon into large pieces. In a sauté pan over medium heat add the bacon, start cooking, add the brussels sprouts, and red onions. Continue to sauté until Brussels sprouts starts to brown and become tender.

YIELD | 4

BRUSSELS SPROUTS (377590 - 1/25 lb)

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Taco Burger 1 each 1 each

Burger patty (913690) Burger bun (997990) toasted Shredded lettuce (360738) Cheddar cheese (900000) Taco sauce (90728330) Fresh Pico (See recipe)

1 oz 1 slice 1 oz 2 oz

PREP | Pico – toss all ingredients together, set aside. Let stand for at least 1 hour.

Cook burger as guest request, melt the cheese. Build burger with lettuce, sauce, and Pico.

Serve with onion rings.

YIELD | 1

fresh pico 4 cups 1 cup 1/4 cup 1/4 cup 1 Tbsp As needed 5 oz

Diced tomatoes (380248) Red onion (386220) small diced Chopped cilantro (360490) Lime juice (733101 Hot sauce (552190) Salt Onion rings (961908) cooked as directed

PREP | Pico – toss all ingredients together, set aside. Let stand for at least 1 hour.

Cook burger as guest request, melt the cheese. Build burger with lettuce, sauce, and Pico.

Serve with onion rings.

YIELD | 12

TACO SAUCE POUCH (90728330 - 8/24 oz)

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h s e r f e k i l g n i h t o n ! o c i p e homemad

Chicken burrito 1 each 3 oz 1 oz 3 oz 1 oz 1 oz 1 oz 1 oz

12” tortilla (949990) Grilled chicken (976610) chopped or shredded Taco sauce (90728330) Refried beans (520270) Shredded lettuce (360738) Diced tomatoes (380248) Diced red onion (386220) Cheese blend (901018)

PREP | Toss the chicken with the taco sauce, heat. Build the burrito with all ingredients, roll, and serve. Grill if you are looking for a more grab & eat on the run.

YIELD | 1

CHICKEN BREAST STRIP FAJITA FULLY COOKED (976610 - 2/5 lb)

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southwestern flatbread 1 each 2 oz 4 oz 3/4 cup 4 oz 1 each

Richs flat bread (908600) Taco sauce (90728330) Grilled chicken (976610) chopped or shredded Roasted black bean blend (90726961) Cheese blend (901018) Fresh jalapeño (361280) sliced

PREP | Preheat oven to 425º. Build the flatbread, spread the taco sauce over the flatbread, top with the roasted vegetables, chicken, cheese, and jalapenos. Bake until cheese is hot and melted.

SOUT F

YIELD | Shareable

BREAD FLATBREAD RUSTIC OVAL 12 INCH X 5 INCH (908600 - 48/4.8 oz) 12 inch x 5 inch oval, parbaked traditional flatbread. Light-to medium-baked rustic appearance with light toast marks on top and light brown grill marks on bottom.

f o h c u o t a d d a s o ñ e jalap ! t a e h e m o s d n a r o col 16 |

THWESTERN FLATBREAD

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Cheesy Poutine 16 oz 8 oz 8 oz 4 oz As needed

Sidewinders (960605) cooked as directed White Wisconsin cheddar (997990) cooked as directed Shredded brisket (356470) heated Cheese sauce (430250) heated Green onion (361010) diced

PREP | Build your platter starting with the sidewinders, top with remaining ingredients.

YIELD | 3-4

SIMPLOT SIDEWINDERS FRIES (965465 – 6/4 lb) Simplot Sidewinders(TM) Fries unique shape jumps off the plate; Conquest(R) batter makes them the standout in takeout and delivery; Tremendous plate coverage and yield; Bake or fry.

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BEEF BRISKET SHREDDED FULLY COOKED UNSAUCED AUSTIN BLUES (356470 - 2/5 lb) Austin Blues Shredded Beef Brisket. Fully cooked, unsauced, chopped beef brisket starts with trimmed brisket, is rubbed generously with seasoning and is smoked up to 16 hours in the smokehouse.

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Bloody Mary Meatloaf 3 lbs 3/4 cup 1 1/2 cup 1/2 cup 3 Tbsp 4 each 2 tsp 2 tsp

Ground beef (930920) Bloody Mary mix (575730) Panko (415090) Onion (361040) finely diced Minced garlic (391021) Eggs (380130) Black pepper (472538) Salt

PREP | In a large bowl, mix all meatloaf ingredients together. Use a large loaf pan, or form and place on a baking sheet and form. Bake at 350º for approx. 1 hour. Until internal temp reaches 160º. You may serve immediately or chill, slice and grill or heat on a flat-top as needed.

YIELD | 6

Bloody Mary bacon butter 1 lb 4 oz 1/2 cup 1 oz 1 Tbsp 1 tsp 2 each 5 oz

Butter (995090) room temperature Cooked bacon (924600) chopped Bloody Mary mix (575730) Vodka Garlic/red pepper seasoning (473241) Black pepper (472538) Slices of Texas bread (985380) toasted. For each sandwich Onion rings (998060) cooked as directed

PREP | Mix all butter ingredients together. A mixer works best.

Lay out PVC wrap, place the butter mixture onto the wrap, roll into a log, and chill until firm, 30-60 minutes).

Build your sandwich and serve with onion rings YIELD | 6

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Bloody Mary Kabob 12 oz 1 cup 6 each 4 each 6 each

Beef tips (309890) Bloody Mary mix (575730) Fresh mushrooms (360930) Grape tomatoes (362070) Kabob sticks (90595810)

PREP | Marinate the meat and vegetables with the Bloody Mary mix for at least 2 hours.

Make your kabobs. Meat on one stick, vegetables on another.

Use as a Bloody Mary topping, or serve as an entrée.

YIELD | 3

BLOODY MARY DRINK MIX (575730 - 6/1.75 liter)

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QUINOA BURGER

Quinoa Burger 1 each 1 each 1 oz 2 oz

Quinoa patty (See recipe) Burger bun (997990) toasted Shredded cabbage blend (380260) Caribbean jerk sauce (400940)

YIELD | 1

Quinoa patty 1 bag 2 cup 4 each 1/4 cup 1 cup

Ancient grain & kale blend, (383780 ) heated as directed Panko (415090) Eggs (380130) Green onions (361010) diced Mayo (630048)

PREP | Quinoa patty – blend all ingredients together, make 6 patties’, lightly bread with panko. Place on a pan with parchment paper.

Chill for 1 hour.

To cook patty, in a skillet or on a griddle, using olive oil, cook the patty on both sides. Until browned and heated. Drizzle with jerk sauce.

YIELD | 6

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Grain Power Bowl 1 cup 4-6 each 1/2 cup 1/4 cup 1/2 each 3 each As needed

Ancient grain & kale blend, (383780) cooked as directed Southwest chicken Fusion bites (90737218) cooked as directed Roasted corn bean blend (90726961) Feta (905848) Avocado (375050) peeled & diced Grape tomatoes (362070) cut in halves Lime wedges (376212) optional

PREP | Build your bowl with all ingredients.

YIELD | 1

R E B W O O WL P N I A R G

GRAIN ANCIENT & KALE BLEND (383780 - 6/2.5 lb) Ancient Grains & Kale Blend. Brown & red rice, kale, red quinoa, black barley, garlic & seasoning. Simplot Good Grains(TM) Premium Blends feature all-natural ancient grains with colorful vegetables in delicious combinations that appeal to consumer demands for whole grains and vegetarian selections.

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Mac & Cheese bites thoughts Southwestern chicken fusion bites (90737218) White cheddar & bacon mac & cheese bite (90710878) YIELD | Shareable

CHICKEN BITES SOUTHWEST BREADED (90737218 - 2/5 lb) Breaded Southwest Chicken Bites. An appetizer for any menu that provides a twist on “south of the border” cuisine.

BREADED WHITE CHEDDAR BACON MAC & CHEESE BITE (90710878 - 2/5 lb) Breaded White Cheddar Bacon Mac & Cheese Bite Unique panko breaded square mac and cheese bite made with ditalini pasta, white cheddar and bacon.

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SOUTHWESTERN CHICKEN FUSION BITES

Great as • Chili or soup toppers • Appetizers • Kid’s meal • Combo platter • Meal entrée over rice • Salad topper

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Football party cheese platter 12 oz 12 oz 12 oz 12 oz 2 each 20 each As needed

Breaded spicy cheese curds (968370) White cheese curds (966870) Hot pepper curd (350685) Cheddar cheese nugget (944938) Spinach artichoke dip (962240) Naan dippers (908678) Dipping sauce

PREP | Cook items as directed, build your platter.

YIELD | 8-10

SPICY BREADED CHEESE CURDS (968370 - 2/5 lb) Anchor® Brand Spicy Breaded Wisconsin Cheese Curds are made with fresh Wisconsin cheese curds and lightly breaded with a spicy flavor kick for authentic cheesy goodness in every bite.

WHITE BREADED WISCONSIN CHEESE CURD (966870 - 2/5 lb) Made with fresh Wisconsin cheese curds and lightly breaded for authentic cheesy goodness in every bite.

HOT PEPPER BREADED CHEESE CUBE (350685 - 2/5 lb) Smooth jack cheese with spicy jalapeno pieces covered in fine bread crumbs.

NATURAL CHEDDAR BREADED CHEESE NUGGET (944938 - 6/3 lb) Irregularly shaped Cheddar nuggets in a Japanese-style bread crumb coating look scratch-made.

SPINACH AND ARTICHOKE DIP (962240 - 36/6 oz) Anchor® Spin Dippers® brand Spinach & Artichoke Specialty Dip is Spinach, artichoke hearts, garlic cream cheese, sour cream, and bacon blended with mozzarella cheese and a creamy Parmesan cheese sauce.

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UPCOMING WEBINARS

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.

Aug

24

Proven Keys to Exceed Today’s Seniors’ Dining Expectations Dining is a social experience and a resident’s nutritional well-being is greatly enhanced by improving not only taste, but also the atmosphere or environment. Studies have shown a definite link between a marketable dining experience and nutritional outcomes. Set your dining team up for success with simple tools and techniques to improve the customer service in your dining program.

Audience: Senior Living

Sep

14

Get Scrappy: Doing What It Takes to Perform In this session, we’ll learn what it takes to get scrappy, to give their very best performances consistently and to have fun doing it. Everyone wants to feel successful! We will take the time to study how to bring your A-game each day and be the scrappiest of performers in your organization.

Audience: Everyone

Oct

19 Food for Thought: Origins of American Classics When we think of American classic dishes, we think of the foods we grew up with. Journey back with us as we survey the food traditions of the Midwest and how to incorporate “new” ideas into your menu offerings.

Audience: Everyone