Breakfast Burger p2 | Meatball & Orzo Soup p4 | Smores Pudding p12
senior living edition Foodservice Solutions Magazine | Issue three 2021 | martinbros.com
Spring & s e p i c e R r Summe
Tuscan Chicken p8
Recipe Inspirations
r e g r u B t s a f k a e r B
BEEF PATTY - 80/20 - 4X1 (913410 - 1/10 lb)
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BREAKFAST BURGER ON BUN Portion: 1 each
Category: Sandwich Recipe #: 5695
Ingredients
50 Servings
915600 - Bacon
96 each
380148 - Eggs, Large Shell, Pasteurized
48 each
621008 - Margarine
7 3/4 oz
913410 - Beef Patty, 4x1
48 each
989130 - Hamburger Bun
48 each
METHOD: CCP: BE SURE SHELL EGGS BEING RECEIVED ARE CLEAN AND SOUND. CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. Prepare Bacon: 1. Arrange bacon slices on sheet pans. 2. Bake, without turning, until crisp. Pour off accumulating fat. CONVENTIONAL OVEN: 375 F for approximately 6-10 minutes. OR CONVECTION OVEN: 325 F for approximately 4-6 minutes. 3. Drain on wire rack or place in 2" deep perforated pans for serving. CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE. Prepare Fried Eggs: 4. Break eggs into sauce dishes. 5. Slide carefully into melted margarine in a pan or on a grill. It is best to prepare them on an individual basis. If you must cook more than one at a time, put eggs onto grill one at a time. CCP: COOK TO 155ºF AND HOLD THAT TEMPEREATURE FOR MINIMUM OF 15 SECONDS. CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE. Prepare Hamburger Patties: 6. Grill: Cook patties on the grill until they are no longer pink. OR bake on cooking sheets at: CONVENTIONAL OVEN: 375 F for 17-23 minutes. OR CONVECTION OVEN: 350 F for 15-20 minutes. CCP: COOK UNTIL INTERNAL TEMPERATURE REACHES 155ºF FOR 15 SECONDS. CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE. 7. At time of service assemble bugers. Place 1 hamburger patty on bun, 2 slices of bacon, fried egg and bun top.
FILES:
ANALYSIS: Calories 660.9 CAL Carbohydrate 29 G Protein 32.43 G Fat 39.3 G Sodium 730.77 MG Potassium 442.82 MG Iron 5.24 MG Calcium 139.44 MG Dietary Fiber 2 G Sugar 3 G Vitamin A 365.2 IU Vitamin E 2.7 MG Thiamin 3.42 MG Riboflavin 0.52 MG Niacin 7.54 MG Vitamin C 0.7 MG ALLERGENS: Soy,Gluten,Wheat,Eggs,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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Recipe Inspirations
p u o S o z r O & l l a b t a Me
TM
BONICI® OVEN ROASTED ITALIAN STYLE PORK & BEEF MEATBALLS - .5 OZ - FULLY COOKED (979170 - 2/5 lb) • Italian-style flavor pairs well with many different sauced applications and flavors for menuing versatility. • Saves back-of-house staff time and labor and curbs food safety concerns.
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ORZO - PRECOOKED (966400 - 1/20 lb) • Orzo is a form of short cut pasta shaped like a large grain of rice. • Quick prep time (30-60 seconds). • Prep only what is needed and keep the rest frozen. • Consistently al dente results every time.
MEATBALL & ORZO SOUP Portion: 6 oz l
Category: Soup Recipe #: 5394
Ingredients
18 Servings
620371 - Vegetable Oil
2 tbsp
361045 - Diced Onion
1/2 cup
391021 - Minced Garlic
2 tbsp
6821 - Water
2 cup
500769 - Chicken Base
1 tsp
500531 - Mirepoix Base (Or Sub Chicken Base)
1 tsp
550630 - Diced Tomatoes
1 qt
550280 - Spagehtti Or Marinara Sauce
3 cup
472721 - Italian Sesaoning
1 tbsp
904161 - Heavy Cream Or Milk
3 cup
979170 - Fc Meatballs, Roughly Chopped
1 lb
966400 - Pre-Cooked Orzo Pasta, Fzn
8 oz
900991 - Shredded Mozzarella Cheese
2 cup
430201 - Grated Parmesan Cheese
1/2 cup
472501 - Parsley Flakes
2 tbsp
METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. In a large stockpot or kettle, heat oil. Add onions and minced garlic and saute until tender, about 2-5 minutes. 2. Add water, soup bases, diced tomatoes, spaghetti sauce, Italian seasoning and heavy cream/milk. Bring to a boil, stirring constantly. 3. Roughly chop meatballs if desired. Add meatballs, orzo and shredded mozzarella cheese to the pot. Simmer for 15-20 minutes, stirring ocassionally. 4. Garnish each serving with parmesan cheese and parsley. CCP: HOLD FOR SERVICE AT 135°F OR ABOVE.
FILES:
PREP: Days Ahead: 2 REFRIGERATE Meatball Italian .5 Ounce Oven Roasted Fully Cooked THAW MEATBALLS ANALYSIS: Calories 311.61 CAL Carbohydrate 15.38 G Protein 12.39 G Fat 22.9 G Sodium 478.15 MG Potassium 223.93 MG Iron 2.57 MG Calcium 102.82 MG Dietary Fiber 1.78 G Sugar 5.72 G Vitamin A 1512.01 IU Vitamin E 1.61 MG Thiamin 0.07 MG Riboflavin 0.13 MG Niacin 0.2 MG Vitamin C 10.68 MG ALLERGENS: Wheat,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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Recipe Inspirations
e s e e h C d e l l i r G t e k s Bri
AUSTIN BLUES® SLICED BBQ BEEF BRISKET (910510 - 2/7 lb) • Fully cooked, unsauced, whole beef brisket, trimmed • Rubbed generously with seasoning and smoked up to 16 hours in the smokehouse, creating a deep pink smoke ring • Natural smoke flavor and appearance allows any operator to menu genuine smoked beef brisket • Unsauced allows for complete freedom and flexibility to create signature dishes
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BRISKET GRILLED CHEESE Portion: 1 each
Category: Sandwich Recipe #: 5417
Ingredients
48 Servings
621008 - Melted Margarine
1 cup
989120 - Bread Slices
96 each
910510 - Sliced Beef Brisket, Fc
6 lb
939561 - Cheese Slices
48 each
METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. 1. Melt margarine. 2. Lightly brush one side of each slice of bread with melted margarine. 3. Place 2 oz of sliced brisket and 1 slice of cheese on unbuttered side of half of the bread slices. Top with remaining bread. Brush top with melted margarine. 4. Place on hot griddle. Cook until golden on each side and cheese is melted.
CCP: COOK UNTIL INTERNAL TEMPERATURE REACHES 145°F FOR 15 SECONDS. CCP: HOLD FOR SERVICE AT 135°F OR ABOVE.
FILES:
PREP: Days Ahead: 2 REFRIGERATE Beef Brisket Barbeque Sliced Austin Blues THAW BEEF BRISKET ANALYSIS: Calories 410.76 CAL Carbohydrate 29.91 G Protein 22.53 G Fat 22.7 G Sodium 1043.04 MG Potassium 379.56 MG Iron 2.47 MG Calcium 137.01 MG Dietary Fiber 2.83 G Sugar 3.66 G Vitamin A 269.56 IU Vitamin E 2.11 MG Thiamin 0.61 MG Riboflavin 0.16 MG Niacin 3.57 MG Vitamin C 0.01 MG ALLERGENS: Soy,Gluten,Wheat,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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Recipe Inspirations
Tuscan Chicken
CHICKEN BREAST (977450 - 40/4 oz)
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TUSCAN CHICKEN Portion: 3 ozep
Category: Poultry Recipe #: 5378
Ingredients
48 Servings
977450 - Chicken Breast, Bnls, Sknls, 4 Oz
48 each
472341 - Garlic Powder
2 tbsp + 2 tsp
472751 - Salt Or Salt Free Seasoning
1 tbsp + 1 tsp
472521 - Black Pepper
2 tsp
620371 - Vegetable Oil
1/2 cup
391021 - Minced Garlic
1/2 cup
561010 - Sun Dried Tomato Strips, Drained
1 qt
904161 - Heavy Cream Or Milk
1 qt
6821 - Water
1 qt
500769 - Chicken Base
2 tsp
361171 - Spinach, Fresh Or If Fzn, Thawed & Drained
1 gal
430201 - Parmesan Cheese
2 cup
METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. Place chickens on baking pan(s). Sesaon with garlic powder, salt/salt free seasoning and black pepper. BAKE: CONVENTIONAL OVEN: 350°F for 20-25 minutes or until done. CONVECTION OVEN: 325°F for 18-25 minutes. CCP: COOK UNTIL INTERNAL TEMPERATURE REACHES 165°F FOR 15 SECONDS. 2. While chicken is baking, heat vegetable oil in a saucepan. Saute minced garlic for 1 minute. 3. Add sundried tomatoes, and saute an additional 1-2 minutes. 4. Reduce heat to medium-low and add heavy cream, water and chicken base. Whisk sauce and bring to a simmer. 5. Add spinach and parmesan cheese. Continue to heat until spinach wilts. 6. Pour sauce over chicken at time of service. CCP: HOLD FOR SERVICE AT 135ºF OR ABOVE.
FILES:
PREP: Days Ahead: 2 REFRIGERATE Chicken Breast Boneless Skinless Individually Frozen THAW CHICKEN BREASTS ANALYSIS: Calories 233.82 CAL Carbohydrate 5.84 G Protein 25.85 G Fat 11.72 G Sodium 234.08 MG Potassium 584.58 MG Iron 1.47 MG Calcium 98.69 MG Dietary Fiber 0.8 G Sugar 2.39 G Vitamin A 1118.81 IU Vitamin E 1.31 MG Thiamin 0.15 MG Riboflavin 0.3 MG Niacin 11.39 MG Vitamin C 4.47 MG ALLERGENS: Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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Recipe Inspirations
Mushroom Steak
TENDERKNIT BEEF CUBE STEAK (917630 - 40/4 oz) Beef steak flaked and formed with whole muscle texture.
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Recipe Inspirations
MUSHROOM STEAK Portion: 4 oz
Category: Beef/Veal Recipe #: 5489
Ingredients
48 Servings
917630 - Beef Cube Steaks, 4 Oz Each
48 each
472521 - Black Pepper
1 tbsp
472341 - Garlic Powder
1 tbsp
472751 - Salt/Salt Free Seasoning
1 tbsp
504140 - Beef Gravy Mix
9 oz
601370 - Mushrooms
1 qt + 2 cup
6821 - Water
3 gal
472501 - Parsley Flakes
1/4 cup
METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. Place beef cube steaks in baking pan(s). Season with pepper, garlic powder and salt/salt free seasoning. 2. Prepare gravy: pour hot water into saucepan and bring to boil. 3. Gradually add gravy mix, whisking thoroughly. 4. Stir in mushrooms. Reduce heat and simmer 2-5 minutes to thicken. Pour mushroom gravy over steaks. Bake: CONVENTIONAL OVEN: 350° F for 55 minutes or until tender. CONVECTION OVEN: 325° F for 50 minutes or until tender. CCP: COOK UNTIL INTERNAL TEMPERATURE REACHES 155°F. FOR 15 SECONDS. 5. Garnish with parsley.
CCP: HOLD FOR SERVICE AT 135°F OR ABOVE. DO NOT MIX NEW PRODUCT WITH OLD.
FILES:
PREP: Days Ahead: 2 REFRIGERATE Steak Beef Cube Tenderknit THAW BEEF CUBE STEAKS ANALYSIS: Calories 311.88 CAL Carbohydrate 4.48 G Protein 19.48 G Fat 22.11 G Sodium 308.47 MG Potassium 32.63 MG Iron 2.41 MG Calcium 35.42 MG Dietary Fiber 0.53 G Sugar 1.53 G Vitamin A 3.31 IU Vitamin E 0.02 MG Thiamin 0.02 MG Riboflavin 4.13 MG Niacin 0.33 MG Vitamin C 0.15 MG ALLERGENS: Soy,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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Recipe Inspirations
Smores Pudding
ON TOP ORIGINAL WHIPPED TOPPING (988060 - 12/16 oz) • Pre-whipped non-dairy topping with a light creamy texture. • Packaged in 16-oz pastry bag with decorator tip and easy-open seal.
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Recipe Inspirations
SMORES PUDDING Portion: #8 scp
Category: Dessert Recipe #: 3260
Ingredients
56 Servings
988060 - Whipped Topping (1)
2 qt
712230 - Chocolate Pudding Mix
3 lb
347210 - Milk
2 gal
464548 - Marshmallows
3 qt
988060 - Whipped Topping (2)
3 cup
415818 - Graham Cracker Crumbs
1 qt + 1/2 cup
METHOD: CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS.
C C P : RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED.
CCP: DO NOT USE DAMAGED, DENTED OR RUSTED CANS. WASH TOPS OF CANS BEFORE OPENING. CCP: AVOID TOUCHING READY-TO-EAT FOOD WITH BARE HANDS. WEAR GLOVES IF TOUCHING READY TO EAT FOODS WITH YOUR HANDS. 1. Place instant pudding mix into bowl. 2. Add milk and whip with a wire wisk until thickened 3. Gently fold together the first listed whipped topping and the chocolate pudding. 4. Fold in mini marshmallows. 5. Portion into dessert bowls. 6. Garnish with whipped topping (2) and graham cracker crumbs. CCP: HOLD COLD FOODS FOR SERVICE AT 41ºF OR LOWER.
FILES:
. ANALYSIS: Calories 282.87 CAL Carbohydrate 48.11 G Protein 5.67 G Fat 7.76 G Sodium 405.72 MG Potassium 308.33 MG Iron 0.8 MG Calcium 251.39 MG Dietary Fiber 0.84 G Sugar 34.85 G Vitamin A 337.21 IU Vitamin E 0.54 MG Thiamin 0.06 MG Riboflavin 0.26 MG Niacin 0.17 MG Vitamin C 1.14 MG ALLERGENS: Gluten,Wheat,Milk ** It is not implied nor should it be inferred that recipes that do not list allergens are free from allergens.
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EVENTS, EDUCATION & More VIRTUAL EVENT May
5
AN
ACT IVITY & D INI N G COL L ABO RATIO N
Celebrating: An Activity & Dining Collaboration Invite your activity director and join us for some fun in the sun! Soak up the inspirations for summer holidays with Martin Bros. and Culinary Professionals from General Mills at our May Get Connected event! We have the ideas, resources and tips to get you set for summerthemed events! Be there and get in on a chance to win great door prizes too!
Audience: Senior Living
1 hour CE for CDMs. Certificate of attendance available for department heads.
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12
Whose Lane Is It Anyway?
Scope of Practice and Ethics for CDMs Staying within your scope of practice is an ethical consideration for any professional. In this webinar, you will learn where your scope of practice begins and ends in order to maintain professional boundaries and help you to be a successful Certified Dietary Manager.
Audience: Senior Living
Jun
16
The Salty Truth: It’s Complicated In senior living, our residents consume too much salt, right? It’s tricky! We want our food to taste good and our residents to have great meals and dining experiences. But we also want those that we care for to be as healthy as possible and remain that way for as long as they are able. In this session, we’ll review the latest sodium recommendations from Dietary Guidelines.
Audience: Senior Living
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