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Foodservice Solutions Magazine | Issue one 2022 | martinbros.com
senior living edition
lobster roll 2 lbs 1/2 cup 2-3 Tbsp 1/2 cup 1/4 cup 2 Tbsp As needed 4-6 each 6 oz 5 oz As needed As needed As needed
Lobster sensations (922070) Mayo (630048) Lemon juice (733071) Celery (380506), finely diced Green onions (361013), diced Parsley (361163), chopped Salt & pepper Buns (939780) Butter (995080), softened Dippers (969310), cooked as directed Choice of seasoning Green onions (361013), diced garnish (optional) Lemon (376111), wedged garnish (optional)
PREP | Thaw lobster sensations, empty open package into a large bowl. Open package. Gentley break the meat apart. Leave in large pieces. In a separate bowl, mix the mayo and lemon juice together. When adding lemon juice start with 1-2 tablespoons, add more as desire. Add the celery, green onion, parsley, salt & pepper. Toss together, chill for 1 hour. Trim top and bottom of the bun. Well butter the bun on all sides. Grill until browned and crispy. Build sandwich. YIELD | 4-6
LOBSTER SENSATIONS (922070 – 6/2 lb)
2 | ISSUE FOUR 2021 | dish!
fish n chips 4 each 5 oz 3 oz As needed 1 each
Battered rock filets (938030), cook as directed Seashore fries (963790), cooked as directed Spicy tartar sauce See recipe Kale – garnish (optional) Lemon (376111), wedged
Spicy tarter sauce 2 cups 1-2 Tbsp
Tartar sauce (630060) Frank’s hot sauce (560771)
PREP | Tartar sauce – mix tartar sauce and hot sauce together. Build plate. YIELD | 10
PUB HOUSE WILD ALASKAN BATTERED ROCK FISH (938030 – 1/10 lb)
dish! | martinbros.com | 3
s g n i W n O e k a T w e N A y l F p m t i n r e h L S r n o e F Wh
Shrimp Wings 8 oz 2-3/2 oz
3 each
Shrimp (924300), cook as directed Sauces Buffalo (402780) Caribbean jerk (400940) Sweet chili (400810) Honey sriracha (400730) Teriyaki (561398) Lemon (376111), wedges
PREP | After cooking the shrimp. Build your plate with choice of sauces.
REDHOOK BATTERED SHRIMP 31-35 COUNT (924300 – 4/2.5 lb)
4 | ISSUE ONE 2022 | dish!
Shrimp charcuterie 32 oz 5 oz 5 each 2 oz 2 oz 2 oz 4 oz 2 oz 2 oz As needed
Sauce ready shrimp (922380), cook as directed Walker’s mushroom krab stuffing (905988) Mushroom caps (360930), rinsed and lightly sautéed Jerk sauce (400940) Buffalo sauce (402780 Teriyaki sauce (561398 Jalapeño popper dip (905918), heated Cocktail sauce (550740) Tartar sauce (630060) Olives, pickles, carrots, (optional)
a f o n o i s r e v d o o f a e s The e t a l p e i r e t u c r a h c l a n o traditi
PREP | Mushrooms – sautéed the caps until they soften, place cap side down, fill with mushroom Krab filling, bake in a 350⁰, until heated through, (approx. 4-6 minutes.) Shrimp – after frying the shrimp, divide into 4 portions, serve one plain, toss the remaining with different sauces. Heat the jalapeno popper dip, serve as a dipping sauce. Build your tray. Be creative, change out with different items.
BREADED SHRIMP TAIL OFF SAUCE READY (922380 – 4/2.5 lb)
dish! | martinbros.com | 5
SALMON 101 Fresh Good
Better
Best
SALMON CANADIAN PIN BONE OUT 3-4 POUND HAND CUT (366980 – 1/10 lb)
SALMON FILLET D TRIM PBO NORTH ROADS PRECUT (369490 – 1/10 lb)
SALMON ORA KING FILLET PIN BONES OUT (369073 – 1/10 lb)
All Canadian salmon is commercially farmed. Depending on the feed, oil will determine the flesh color and flavor. Can be more dry with less fat and oil content.
North Roads Norway salmon filet is farm-raised in a more natural habitat. Nice appearance with a stronger flavor.
BEST FOR:All basic cooking techniques and works well with sauces and glazes. For best results, serve hot.
BEST FOR:Grilling with sauces, glazes or salads.
King Salmon is considered by many to be the best salmon available, known for it’s high fat content and rich buttery texture. Most King salmon is wild caught in the pacific, (very little is farm-raised).
Also great for smoking (cold or hot).
BEST FOR:Sautéeing, grilling, roasting and broiling.
quality comparison
When it comes to salmon, it is important to be aware of the cut. Remember labor costs go up for staff to remove skin, trim and pin bones.
THE BENEFITS OF FROZEN:
Frozen
Keta Salmon Lower fat content, smaller size. Flesh is normally sold canned or frozen.
Faroe Island Salmon is a filet with a savory, buttery texture and rich flavor.
Frozen fish can be just as good as fresh fish. Fresh fish lasts approximately three days after being caught. Frozen fish can last four to six months and contains the same health benefits. A vast amount of salmon is chilled and frozen within hours of harvest in order to retain the peak preservation of flavor, texture, color, and nutritional content. Operators can easily thaw and prepare with little to no waste or loss. Frozen allows you to offer a consistent flavor profile throughout the year.
dish! | martinbros.com | 6
Dilled Seafood Dip 8 oz 6.5 oz 8 oz 1/2 cup 1 Tbsp 1 Tbsp 2 2 Tbsp Pinch As needed
Surimi Flake Style (924960) Sourdough Mini Bread Boule (992660) Cream cheese, softened Mayonnaise Prepared horseradish Worcestershire sauce Scallions, finely chopped Chopped dill Cayenne Salt and pepper
PREP | In a large bowl or the bowl of an electric stand mixer beat together the Surimi, cream cheese, mayonnaise, horseradish, Worcestershire, scallions, dill and cayenne. Season with salt and pepper. Cut a 1 inch slice from top of bread. Remove center of bread, leaving a 1 inch shell. Transfer mixture to bread bowl. Serve cold or preheat oven to 350 F. Replace top slice on bread and place on a baking sheet. Bake 1 hour or until mixture is hot. Serve with crackers, vegetables or tear pieces from bread bowl to use as dippers.
SURIMI IMITATION CRAB FLAKES & CHUNKS (924960 – 4/2.5 lb)
Buffalo Crab Dip 8 oz 8 oz 1 cup 1/3 cup 1/3cup As needed As needed As needed
Surimi Flake Style (924960), coarsely chopped Cream Cheese, softened Sour Cream Crumbled Blue Cheese Buffalo Style Hot Sauce Salt and Black Pepper Chopped celery leaves for garnish Baguette Slices or Crackers
PREP | Preheat oven to 350 F. In a large bowl, mix together the cream cheese, sour cream, blue cheese and buffalo hot sauce. Fold in the Surimi and season with salt and pepper. Transfer to a 7 x 11 inch baking dish and bake until heated through, about 20 25 minutes. Sprinkle crab dip with celery leaves and serve with baguette slices or crackers.
seafood mac & cheese 8 oz 1/4 cup 1/4 cup 2 cups 2 cups As needed Pinch 12 oz 1/2 cup 1 Tbsp 1 tsp
Surimi (924960), Flake or Chunk style Unsalted butter Flour milk, warmed Fontina, White Cheddar, or Jack cheese, shredded Salt and pepper Cayenne Elbow macaroni, cooked and drained Panko breadcrumbs Olive oil Grated lemon zest
PREP | Preheat oven to 400 F. Heat butter in a large saucepan over med high heat. Whisk in flour and simmer 4 minutes, whisking frequently. Remove from heat, gradually whisk in warmed milk until smooth. Return to heat and simmer, whisking frequently, until sauce is bubbling and thickened. Stir in cheese until melted and turn off heat. Season with salt, pepper, and cayenne. Set aside. In a large bowl, mix Surimi and cheese sauce with pasta. Transfer mixture to a 2 quart baking dish. In a small bowl, combine breadcrumbs, oil, zest, salt, and pepper. Sprinkle on top of pasta. Bake for 25 30 minutes. Serve hot.
Seafood Quiche 8 oz 2 (9 inch) 6 1 1/2 cups 1/2 tsp 1/2 lb 1/8 Cup 2 cups
Surimi Flake Style (924960), coarsely chopped Deep dish pie crusts Large eggs Half & half Black pepper Frozen spinach, defrosted and drained (4 oz. drained) Fresh dill, chopped Monterey Jack cheese, grated
PREP | Place the oven rack in the bottom third of the oven and preheat to 425 F. Line pie crust with aluminum foil or parchment paper and fill with pastry weights. Bake until the pastry is golden at the edges, about 15 minutes. Remove from oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and set aside. Move oven rack to the middle of the oven and lower oven temperature down to 350 F. Add Surimi, spinach, dill, and cheese to prebaked pie shells. In large bowl, whisk together eggs, half & half and pepper. Pour mixture over the top of ingredients in pie shells. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate for at least 15 minutes. Divide each quiche in to 6 wedges and serve.
dish! | martinbros.com | 8
Street seafood tacos 3 each 6 oz 2 oz 2 oz 2 oz
Tortillas (908960) Coleslaw (905708) Haddock filet, (922141) seasoned with salt & pepper, grilled to 145⁰ Breaded shrimp (922380), cooked as directed Crab (371890), heated
STREET
fresh made picO 2 cups 1/2 cup 1/4 cup 1/4 cup 2 tbsp 2 tbsp Salt As needed
Tomatoes (380248), diced Red onions (361112), diced Jalapeño (361280), diced Cilantro (360490), chopped Hot sauce (560771) Lime juice (733101) To taste Lemon, lime, jalapeño garnish (optional)
PREP | Pico – toss all ingredients together. Place in refrigerator for 2 hours before using. Heat tortillas, build tacos with coleslaw, seafood of choice, and fresh Pico. Serve with lemon, limes, grilled jalapeños.
TACOS
HADDOCK EZ PACK 5 - 8 OUNCE FILLET (922141 – 1/14 lb)
Seafood Benedict 1/2 each 1 each As needed 3 oz 2 each 5-7 3 oz As needed
Bagel (944840), toasted and cut in half Crab cake (927410), thawed Panko crumbs (415090) Lobster sensations (922070), heated Eggs (380130) Spears Asparagus (360050), trimmed Hollandaise sauce (943520) Sliced green onion tops (361013), (optional)
PREP | Crab cake – flatten to a approximately 1/2 - 3/4 inch on a plate or pan, pour the panko, press the crab cake on panko coating each side. On a flat top or skillet over a medium high heat with a tablespoon of butter cook the crab cake. Cook asparagus. Grill, or steam, or sauté. Heat the Hollandaise sauce. Eggs – poach Build the benedicts – one with the crab cake, egg, and hollandaise sauce, one with asparagus, egg, lobster sensations, and hollandaise sauce.
GOURMET CRAB CAKE - 3 OUNCE (927410 – 4/2.5 lb)
LOBSTER SENSATIONS (922070 – 6/2 lb)
E K A C B A CR or lobster!
OLD BAY® SEASONING (473001 – 1/24 oz) World famous seasoning that is sweet, spicy and savory all at once, delivering a unique taste experience fresh from the Chesapeake Bay region. Perfectly blends 18 spices and herbs including celery salt, red and black pepper and paprika. No longer used exclusively for seafood, OLD BAY® Seasoning enhances everything.
ON Trend Poke Bowl
Tuna Poke Bowl 1 cup 1 each 1/8 4 slices 1/4 each 1/2 1 each 2 oz As needed As needed
Ancient grain & kale blend (383780), heated Ahi tuna (954980) Fresh pineapple (377430), cored & skin removed Cucumber (360483), cut in halves Avocado (375050), remove skin and sliced Radish (361315), thinly sliced Egg (380130), poached Teriyaki (561398) Sliced green onion tops (361013) (optional) Lemon (376111) (optional)
PREP | Pineapple – grill and slice Tuna, season with salt & pepper, sear over high heat. This should only be sear for approx. 1 minute and each side. Tuna should be served rare. Slice. Build the bowl starting with the grain blend, top with remaining ingredients. Serve with teriyaki or garlic ginger sauce.
Fish & Gourmet The Seafood & Gourmet Specialists
RED AHI STEAK TUNA VACUUM PACKED - 6 OUNCE (954980 – 1/10 lb)
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FEATURED REBATES Save $5 per case!
Lent Season Rebate Maximum total rebate $300.
Save up to $1000!
Seafood Reel In Rebate Offer valid 1/1/2022 - 4/30/2022.
Offer valid 2/1/2022 - 4/30/2022. 958240 - Wild & Simple Entree Redi Alaska Pollock Fillet - 5.7 oz 929330 - 10-Grain Breaded Wild Alaska Pollock - 4 oz 928300 - Premium Crispy Breaded Wild Alaska Pollock - 4.3 oz
$10 off per case!
800840 - Wild Alaska Pollock Breaded Nacho Cheese Wedge - 1.33 oz 938030 - PubHouse Battered Rockfish - 1-2 oz
Save up to $500!
Seafood At Your Service Rebate Maximum total rebate $500. Minimum total rebate $20 Offer valid 1/1/2022 - 12/31/2022.
Serve More, Solve More Rebate Offer valid 1/1/2022 - 4/30/2022.
Featuring: 923610 - Mrs. Friday’s Breaded Deep Cut Shrimp - 16/20 ct - 4/3 lb 958400 - Mrs. Friday’s Craft Beer Battered Pollock Fillets - 2-3 oz - 4/2.5 lb