Dish! - 2023 Issue 1 - The Big Game

Cruncheros

3 each Taco Beef Korean BBQ Rolled (905735)

3 each Taco Chicken Cheese & Hatch Chile Rolled (905745)

2-3 oz. Sour Cream (900540)

3 oz. Pico De Gallo Fresh 1/4 inch (380050)

PREP | Build plate, serve with sour cream & pico.

YIELD | 2-3

Rolled and ready to go

TACO BEEF KOREAN BBQ ROLLED (905735 – 3/24 ct)

Cruncheros Korean style BBQ beef rolled tacos. 2 oz. battered rolled taco is ready-to-eat & filled with seasoned beef, gochujang sauce, sesame seed oil, soy sauce, onions & red chile peppers.

TACO CHICKEN CHEESE & HATCH CHILE ROLLED (905745 – 3/24 ct)

Cruncheros chicken, cheese & hatch chile rolled tacos. 2 oz. battered rolled taco is ready-to-eat & filled seasoned chicken, hatch green chiles & jalapeño cheddar cheese

LABOR SAVING IDEA

PICO DE GALLO FRESH 1/4 INCH

(380050 – 1/5 lb)

Pico De Gallo includes 1/4-inch diced tomatoes, red onions, poblano peppers, lime juice & cilantro

Hatch chile is a unique pepper grown in the Hatch Valley of New Mexico. The Hatch valley was once a floodplain for the Rio Grande valley, which is why it has the nutrient-rich soil that makes the most fantastic chile.

2

Mini back rib racks, cooked as desired (802670)

8

Beer battered sidewinders, cooked as directed (999590)

4

Dipping sauce – choice of: BBQ (631800)

Honey Sriracha (400740) Garlic Parmesan (400730) Nashville Hot (400960) Caribbean Jerk (400940) Sweet Chili (400810)

Gochujang Korean Pepper (400720)

BBQ Nacho Game Day Platter

6

oz Brisket burnt ends (802920) heated

6 oz Pulled pork (802930) heated

6 oz Fire braised chicken thighs (939140) heat & pulled

8 oz Tortilla chips (602788)

8 oz Cheese sauce (430250) heated

3/4 cup Pico (380050)

2 oz Red onions (361035) sliced

2 oz Green onions (361010) sliced

3/4 cup Roasted corn (90396340) heated

Guacamole

1 lb Guacamole (963740)

1 Tbsp Guacamole & more seasoning (475911)

bbq sour cream

3/4 cup Sour cream (900540)

1/4 cup BBQ sauce (631800)

PREP | Guacamole – mix the guacamole & seasoning together.

BBQ sour cream – mix the sour cream & BBQ sauce together.

Build the platter in layers to look amazing YIELD | 4-6

AUSTIN BLUES

BEEF BRISKET BURNT ENDS (802920 – 2/5 lb)

Fully cooked, beef brisket burnt ends start with a trimmed brisket. Rubbed generously with seasoning and are smoked up to 16 hours.

AUSTIN BLUES

PIT SMOKED PULLED PORK (802930 – 2/5 lb)

Hormel uses 100% real hardwood logs, starting with their own unique blend of hickory and oak sourced from Texas. Before smoking these pork shoulders, they are rubbed generously with seasoning, then after smoking, hand pulled.

FIRE BRAISED PULLED CHICKEN THIGH (939140 – 2/5 lb)

Fire seared exterior for unique flavor and appearance. On trend preparation method that doesn’t require special equipment.

Nachos Nachos

PANINI OVERLOAD!

grilled cheese panini

overload

1 bag Mrs. Gerry’s gourmet mac & cheese (361595)

2 Tbsp Crisp spicy chili onions (562600)

24-28 Each Slices panini bread (989918)

As needed Butter to grill bread (995080)

24-28 slices Bacon 1 (999950) heated

PREP | Heat mac & cheese as directed, pour into a pan or bowl, add the crisp spicy chili onions, mix. To prepare the sandwich, butter bread, place on a griddle, add the bacon & one scoop of mac & cheese. Place one slice on top. Cut in half to serve.

YIELD | 12-14 sandwiches

GOURMET

WHITE MACARONI AND CHEESE

(361595 – 4/5 lb)

Mini penne pasta covered in a rich, creamy white sauce made with Monterey Jack, cheddar, pepper jack, provolone and Asiago cheeses.

THE ULTIMATE CUBAN!

2

Cherry wood ham (924170) heated 3 oz Pulled pork (954480) heated 2 oz Dill pickle spread (905205) 2 oz Cheese sauce (430330) 1/3 ea French baguette (992850) cut in half 5 oz Crispy on delivery fries (900038) cooked as directed 2 oz Signature sauce (632510)

Very Berry & Meat Lovers Combo

12 oz Salted butter (995080)

12 oz Cream cheese (903710)

1 cup Seasonal fresh berries

3 oz Strawberry jam (580950)

1 oz Candied pecans (462340)

3 oz Hot pepper bacon jam (733130)

1 oz Dried beef (933620) chopped

1 oz Minced garlic (391021)

2 oz Pepperoni (916280) sliced thick & cut into 1/8’s

2 each Strips of bacon (924600) cooked crisp & chopped

As needed Salt & pepper

1 oz Shredded parmesan (900190)

As needed Cranberry wild rice bread (964300)

As needed Baguette (992850) slice & toast

PREP | Mix the salted butter until smooth. Spread onto a serving platter. Top the salted butter with the strawberry jam, fresh berries & candied pecan.

Mix the cream cheese until smooth. Spread onto a serving platter. Sprinkle with the minced garlic, spread across the cream cheese, season with salt & pepper. Top with the hot pepper bacon jam, dried beef, pepperoni, parmesan & bacon.

Serve with cranberry wild rice bread & baguette.

YIELD | varies

Smoked Salmon

12 oz Cream cheese (903710)

4 oz Smoked salmon (370875) lightly flaked

1 oz Red onion (361035)

Thinly sliced

1 Tbsp Capers (601151) flash fried

As needed Dill (472301)

As needed Lemon oil (375016) As needed Naan dippers (908678)

PREP | Mix the cream cheese until smooth. Spread onto a serving platter. Top with the salmon. Onions, capers & dill. Drizzle with lemon oil. Serve with naan dippers

YIELD | varies

TRADITIONAL SMOKED SALMON

(370875 - 1/5 lb)

Traditional Hickory Smoked Farm-Raised Atlantic Salmon with salt, brown sugar, onion & garlic powder. Smoked to perfection, prepared with natural flavors of brine & sugars combined with the savory smoke of northern hardwoods.

NONPAREILLE CAPERS

(601151 - 1/32 oz)

Roland® nonpareille capers are the smaller of the commercially used capers, measuring 3-7 mm in diameter. They are green/gray in color. The caper is the flower bud of a low growing bush found in Mediterreanean countries. It is cured in brine & packed in sherry wine vinegar.

Hickory smoked salmon!

Pickle dill dip

1 cup Sour cream (900540)

1 cup Mayo (630248)

1 lb Cream cheese (903718), soften

1 cup Pickle relish (611641)

3 tbsp Dill weed (472301)

1 tbsp Parsley (472501)

2 tbsp Minced garlic (391021)

PREP | Pickle dill dip – with mixer blend all ingredients together until smooth. For a thinner dip, omit the cream cheese.

Making stuffed wonton – spoon approximately 1 tablespoon of dill pickle or jalapeño popper dip onto the center of a wonton, using your finger, wet all edges with of the wonton wrapper with water, fold into a triangle, & press edges. Deep fry for 1-2 minutes. The wontons should be golden brown & crispy.

Wonton chips – cut wontons in half. Be creative, you can do strips, triangles, rectangles or whatever. Open fry. Best is just placing them in the fryer without a basket. You will want to flip them around while frying. Cook until crisp, a minute or two should do it. If you are seasoning them, make sure to do immediately after pulling from fryer.

Naan dippers – can be baked, grilled or fried.

YIELD | 2-4

JALAPEÑO POPPER DIP

(905918 – 2/5 lb)

Jalapeños give this dip a little zip. Blended cream cheese, sour cream & shredded cheddar cheese truly make this a delight for all your snacking needs. May be served cold or warm.

HONG KONG STYLE WONTON WRAPPER

(90715673 – 2/5 lb)

Traditionally used as skins for wontons. Versatile wrapper that allows you to create custom wonton flavors for your menu.

NAAN BREAD DIPPERS

(908678 – 200/.4 oz)

Flatbread baked in a tandoor oven at high heat resulting in tender, moist dippers with a slightly smoky flavor.

Garlic Parm Fries

12 oz Sidewinders (960605) cooked as directed

8 oz Chopped brisket (356470) heated

3 each Slices bacon (924600) cooked & chopped

4 oz Garlic parmesan sauce (400730)

2 oz Diced tomatoes (380248)

2 Tbsp Diced green onions (361010)

2 oz 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 & parmesan cheese creates a rich & savory sauce sure to add creamy depth & deliciousness to everything it touches. Sauce Craft is a diverse line of cleaner-label, flavor-fusing sauces made with real ingredients.

Pretzel Charcuterie Board

1 each Prop & Peller Jumbo Soft Pretzel (959240)

1 each Hormel Always Tender® Pork Tenderloin (918580), prepared, sliced

3 oz B&R Sliced Dried Beef (933620)

2 oz Tyson Wilson™ Sliced Hard Salami (933390)

2 oz Drunken Goat cheese (389928), cubed or sliced

2 oz Fortune Beemster® Goat Cheese (381612), cubed or sliced

3 oz Fortune Manchego Cheese (382645), cubed or sliced

2 oz Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130)

1/4 cup Wholesale Red Seedless Grapes (375408)

1 each Wholesale Orange (376541), peeled, sectioned

1/2 cup Seasonal Berries

1 oz Azar Candied Pecan Pieces (344568)

PREP | Build your board.

YIELD | 4-6

PRETZEL SOFT JUMBO BAVARIAN 10 OUNCE

(959240 – 12/10 oz)

Jumbo Bavarian Soft Pretzel Twist. A perfectly baked pretzel will be crispy brown on the outside, fluffy on the inside & crunchy to perfection at first bite.

PORK TENDERLOIN ALWAYS TENDER BONELESS

(918580 – 8/1 lb ave)

Lean Pork Tenderloin is trimmed of all excess fat & marinated with a patented marinade which keeps it moist & tender even if overcooked or held for long periods of time.

HOT PEPPER BACON JAM

(733130 – 6/11 oz)

Bring on 2023! Leadership in the New Year

Audience: Senior Living

THE FUTURE IS HERE.

Martin Bros. is excited to introduce a new fleet of robotics − customizable to your business and that come with the full support of our Automation Specialists.

BENEFITS OF AUTOMATION

• Fixed expenses

• Reduce training costs and turnover

• Increase quality and reliability

• Setup with the help of our Automation Specialists

• Training for staff