Dish! - 2021 Issue 3 - Senior Living Edition

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.

Learn more and RSVP by May 3 at info.martinbros.com/celebrating

WEBINARS May

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

Register and find more info at martinbros.com/events

Most Martin Bros. webinars and events are FREE and can earn you CEUs.