Dish! - 2023 Issue 4 - Easter & Mother's Day Edition

Mediterranean Leg of Lamb

1 each Boneless leg of lamb (377308) thawed

As needed Olive oil (620591) divided 8-12 each Garlic cloves (380540)

As needed Salt

As needed Pepper

As needed Thyme (391006)

Rosemary (391008) (optional)

Whipped potatoes (961170)

Your choice of assorted root vegetables

Carrots (348315)

Brussels sprouts (377590)

Asparagus (360050)

Red onion (361035)

Beets (380388)

Turnips (380635)

Jicama (361955)

As needed

Seasoning of your choice

PREP | Preheat oven to 450°F cut garlic cloves in halves.

Using a small knife, make 16-24 slits approx. 1” deep. Insert garlic cloves. Rub the lamb with olive oil, season with salt & pepper.

Place the leg into a roasting pan, place in the oven, roast for 20-30 minutes, until the outside starts to brown. Remove from oven, add water at least an inch. It’s okay for the water to come up ¼ of the way up the leg. Optional, add carrots, celery, onions, and garlic cloves to the liquid.

Reduce oven to 300-325°, cover the leg with foil, placing parchment over the leg first is recommended. Return to oven, continue to roast for approx. 3 ½ -5 ½ hours. Size of leg, and ovens vary. Check leg for tenderness, using a fork, the meat should be pull easily. Note if you want more roasted color to your lamb, uncover for the last 30 minutes of roasting.

After pulling from the oven and before serving. Let rest at least 20 minutes.

Serve with whipped potatoes and roasted root vegetables.

YIELD | varies with size of leg

MEDITERRANEAN LEG OF LAMB MEDITERRANEAN LEG OF LAMB

garnish with a sprig of thyme

BONELESS NETTED LAMB LEG FROZEN (377308 – 1/8-10 lb)

A standard Netted leg is derived from a bone in ABO leg HAM4810 with the removal of all bones and cartilage by slash boning. Pizzle stub to be removed along with excess cod / udder fat. Chump removed, shank removed with removal of all cartilage. The Standard hygiene trim. The leg is then netted.

WHOLE PEELED GARLIC (380540 – 1/5 lb)

THYME (391006 – 1/5 lb)

Roasted Asparagus & tomato quiche

3 cups Asparagus (360050) trimmed, cut into 1/3

As needed Olive oil (620591)

1 cut Diced tomatoes (380248)

8 each Eggs (380130)

3/4 cup Heavy cream (347225)

1/2 cup Shredded cheddar (354590)

3/4 cup Shredded mozzarella (901560)

1 Tbsp Minced garlic (391021)

1/4 cup Green onions (361010) diced

1 Tbsp Montreal seasoning (471181)

As needed Fresh fruit

PREP | Toss the asparagus with olive oil, lay onto a sheet pan, roast at 400° until tender, approx. 10-15 minutes. Whisk the eggs with heavy cream, add remaining ingredients, except the fruit. Pour into a deep pie pan sprayed with food release. Cover with foil, bake at 375° for approx. 45 minutes, until the center is set. Serve with fresh berries or fruit.

YIELD | 6

ASPARAGUS (360050 – 1/11 lb)

Whole Asparagus spears. Store between 33-40 ° F.350 - 385 spears per cases on the average.

POST YOUR QUICHE SPECIAL FOR BREAKFAST, LUNCH OR DINnER!

with colOrful, healthy berRies!

DICED ROMA TOMATO 3/8 INCH (380248 – 2/5 lb)

GREEN ONION ICELESS (361010 – 4/2 lb)

MONTREAL STEAK SEASONING (471181 – 1/29 oz)

McCormick Grill Mates Montreal Steak Seasoning is the original, iconic Grill Mates blend, delivering true smoky-grill flavor without the grill. McCormick Grill Mates Montreal Steak Seasoning features a memorable blend of coarsely ground peppers, garlic and spices.

Pecan crusted walleye with bourbon maple sauce

4 each Walleye fillet (922860) skinned and thawed

crusting

1 cup Pecan (462068) finely chopped

1cup Panko (415090)

1/2 cup Flour (460210)

1 Tbsp Guacamole & more seasoning (475911)

As needed Salt & pepper

As needed Buttermilk (904128)

bourbon maple sauce

1 cup Maple syrup (770470)

2-3 oz Bourbon, depending on the flavor you want

1/2 cup Butter (995080)

As needed Ruby wild rice blend (461300) cooked as directed

As needed Vegetable of choice

PREP | Bourbon maple glaze – in a saucepan, bring the syrup to a boil, reduce to a simmer, add the bourbon. Continue to simmer until it is reduced a approx. ½ volume. Remove from heat, add the butter, and whisk to incorporate. Set aside.

Walleye – light pad the filets dry. Pour the pecans, panko, flour, salt, pepper to taste, guacamole & more seasoning into a pan long enough to bread the fillets and mix well. In a second pan pour the buttermilk. Dip the fillets into the butter milk, drain off excess, dip into the breading mixture. Press breading onto fillets. Set onto parchment paper until ready to cook & serve. Heat sauté pan with oil over medium heat. Cook on each side until the internal temperature reaches 145°, and browned.

Serve with rice & vegetables, drizzle the walleye with the bourbon maple glaze. YIELD | 4

WALLEYE WALLEYE

WALLEYE PIKE FILLET (922860 – 1/11 lb)

PECAN NUT PIECES LARGE (462068 – 1/2 lb)

PANCAKE AND WAFFLE SYRUP ( 770470 – 4/1 gal)

Maple flavored syrup for pancakes, waffles and more.

RUBY WILD RICE BLEND (461300 – 6/2 lb)

Colusari red rice, sprouted red rice, wild rice, sprouted brown rice and long grain brown rice are combined to create a blend that is great tasting, naturally gluten free and is a workhorse in the kitchen with its terrific holding ability and versatility. 100 percent whole grain, gluten free, holds very well on the line.

dish! martinbros.com

Baseball cut sirloin

1 each Baseball steak 8 oz. choice (936311)

6 oz. choice (936307)

8 oz. prime

As needed Montreal steak seasoning (471181)

As needed Olive oil (620591)

mushroom medley demi-glace

1 container Demi-glace (90472707) make as directed (see other options below)

2 lbs. Assorted mushrooms (360930) (360902) (360908)

1/2 cup Butter (995080)

1 package Potato medley (992570)

2 cups Roasted pepper & onions (962860)

1/2 cup Olive oil (620591)

As needed Seasoning of choice

1/2 each Romaine heart (361418) trimmed, cleaned & cut in half

1/4 cup Diced tomatoes (380248)

6-8 each Croutons (412045)

1/2 oz Shredded parmesan (900190)

1 1/2 oz Caesar dressing (630990)

1 each Lemon wedge (376111)

PREP | Prepping the demi – you can replace some of the water with burgundy wine, bourbon or rum.

Sauté the mushrooms with the butter, add to the demi.

Potatoes – preheat oven to 400°. Toss the potatoes, pepper blend, olive oil and seasoning together, pour onto a baking sheet. Roast until the potatoes are heat to minimum of 165°

Salad – slice the romaine crossway place onto a plate, top with croutons, tomatoes, cheese, and dressing. Serve with lemon.

Rub oil onto the steak, season cook to desired temperature top steak with demiglace.

YIELD | 24

DEMI GLACE SAUCE CONCENTRATE (90472707 – 6/13.6 oz)

A “mother sauce” with a rich, appetizing color, that can be used to create a number of signature sauces by varying added ingredients, such as red wine, wild mushrooms, fresh herbs, and cracked bell peppers.

Martin Bros. Distributing

mushroom glace! #sirloin #glace

PEPPER ONION FLAME ROASTED VEGETABLE MIX

(962860 – 6/2.5 lb)

Blend Ratio: 23% Roasted Green Pepper Strips; 23% Roasted Red Pepper Strips; 54% Yellow Onion Strips. Roasted 1/2” red and green bell pepper strips and yellow onion strips; seasoned with a blend of fajita-type seasoning. Great as a pizza topping or in pasta, sandwiches, salads, quesadillas and other entrées. Quick prep: Just heat and serve.

ROMAINE LETTUCE HEARTS (361418 – 48/1 cs)

turkey

1 each Turkey Breast (975950), thawed

1-2 Tbsp Fresh Rosemary (391008), chopped

1/2 cup Butter (995090), softened

As needed Salt & pepper

PREP | Preheat oven to 350⁰ degrees. Mix the butter, Rosemary, salt, and pepper together. Lightly pull up the skin of the turkey, DO NOT REMOVE the skin. Rub the butter mixture under the skin onto the meat, place skin back down covering the top. Place into a roasting pan with a rack. Cover with a lid or foil. Roast until internal temperature reach 165⁰ degrees. Approx. 1 ½ - 2 ½ hours. Ovens will vary.

Remove from oven and let rest for 15-20 minutes before slicing.

YIELD | 6-8

potatoes

4 each Russet potatoes (361800), washed, cut into wedges

3 Each Sweet potatoes (366100), peeled, cut into wedges

As needed Olive oil (620591)

As needed Brown sugar (474420)

As needed Salt & pepper

PREP | Parboil for 5 minutes, drain set aside. Drizzle with olive oil, season with salt & pepper. Sprinkle the sweet potatoes with brown sugar. Grill or roast until tender.

YIELD | 4-6

Brussels Sprouts

1 1/2 lbs Brussels sprouts (377590), cut in halves, blanched

1/4 cup Olive oil (620591)

1/2 cup Balsamic vinegar (600880), reduced to half volume

2 Tbsp Minced garlic (391021)

As needed Salt & pepper

1/4 cup Panko (415090)

PREP | Preheat oven to 375⁰, toss the brussels sprouts with the oil, balsamic, garlic, salt & pepper to taste. Roast in the oven until sprouts soften, sprinkle with panko, return to oven until the panko is toasted.

YIELD | 4-6 servings

TURKEY & GRAVY TURKEY & GRAVY

RAW SKIN ON TURKEY BREAST (975950

– 4/5 lb)

Premium, ready-to-cook, boneless turkey breast with no fillers.

Raspberry brownies

1 4-lb Package ready bake brownie (402770)

2 cups Raspberry filling (965070)

As needed Powder sugar (474280)

As needed Raspberries (377230), garnish

As needed Whipped topping (988060)

PREP | Prepare pan by lightly greasing or spraying with non-stick cooking spray. Cut open one end of pouch and divide batter into two prepared pans

Add 1 cup of raspberry filling into each pan, swirl in.

Spread batter with spatula until even. Bake as directed.

Completely cool. Sprinkle with powder sugar. Cut and serve garnished with fresh raspberries and whipped topping.

Cutting tip: a glass with hot water to dip your knife in after each cut.

YIELD | 2 Half-sheet pans

Ham

1 each Cure 81 (931250) or any natural juice ham. Not a high injected product.

Stuffing

1/2 lbs Dried cubed bread (412190)

1 1/2 cup Crushed pineapple (753220) with juice

1 cup Diced mango (965510) drained

1/2 cup Diced celery (380506)

1 Tbsp Butter (995080)

1 Tbsp Cinnamon (472248)

2 Tbsp Sugar (474070)

2 each Eggs (380130)

As needed Bourbon glaze (501190)

3 – 3 1/2 lbs. Green beans (961740)

1 cup Diced red onions (361035)

2 Tbsp Olive oil (620591)

1 Tbsp Sesame oil (621161)

As needed Seasoning of choice

4 lbs Assorted potatoes

1/2 cup Melted butter (995080)

As needed Guacamole & more seasoning (475911)

PREP | Stuffing – sauté the celery with the butter until celery is tender. In a large bowl combine all the stuffing ingredients. The stuffing should be moist, but not too wet. If it is a little dry, add chicken stock until desire moisture.

Ham prep – there are a couple of ways you can get it done. The easiest. Using a thin sharp knife, make X slits into the ham from both sides. Make sure to make them large enough to fill with the stuffing. You can remove some of the ham to create a pocket. Save the extra ham to use as an ingredient in other recipes. Using a pastry bag, pipe in the stuffing. The second way will take a little patient. With a thin knife, start at one side and cut approx. 1” inside of the ham in a spiral until you reach the center. Gently unfold the ham. Remove a little ham. Place the stuffing onto the open ham, roll it back into place. It’s okay if some of the stuffing comes out.

Tie with butchers’ twine or meat netting, (size 28 worked well). Bake covered until internal temp reaches 145°. Slice with a sharp knife. Drizzle with bourbon glaze.

Potatoes – use different types to create a colorful combination, boil until tender. Toss with melted butter and guacamole & more seasoning.

Green beans – in a large skillet or flat-top grill, use the olive and sesame oil to sauté the onions, add the green beans cook until desired texture. Season and serve.

YIELD | 12-16

STUFFED HAM STUFFED HAM

BONELESS CURE 81 HAM WHOLE NATURAL JUICE (931250 – 4/.5 gal)

CURE 81® Ham is made from premium quality fresh hams for a lean, consistent product every time. Hardwood smoked for an authentic, natural smoke flavor.

BOURBON SAUCE READY TO USE (501190 – 4/8-9 lb)

Delivers the sweet and tangy goodness of a traditional, well-balanced southern sauce. Flavor notes reveal a savory blend of brown sugar, roasted onion and aged bourbon.

Beef Short rib

6 oz Beef shirt rib (321390) cooked as directed

1 1/2 oz Prepared demi-glace, replace 1 cup water with red wine Yield 32 plates (90472707)

5 oz Risotto

risotto

2 cups Arborio rice (471001)

4 cups Chicken stock (paste + water) (908008)

1/2 cup White wine

3/4 cup Diced onion (380718)

1/4 cup Minced garlic (391021)

1/2 cup Butter (995080)

2 cups Grated parmesan (430211)

4-5 each Colored carrot (348315)

As needed Garlic herb seasoning (475751)

As needed Olive oil or butter (620591) or (995080)

PREP | Risotto - In a saucepan melt the butter, add the onions sauté until they start to get translucent, add the garlic, continue to sauté for an additional minute or two. Add the stock, wine, and rice. Simmer covered for approx. 15 minutes, stir occasionally, cook until the liquid is almost absorbed, add the cheese, and stir. Optional season with salt & pepper. Consistency should be creamy. Carrot -toss with seasoning and oil or butter, place into preheated 350 ° preheated oven, roast until tender.

YIELD | 12-16

BEEF SHORT RIB FIRE BRAISED (321390 – 4/1.5 lb ave)

Boneless beef short rib gently seasoned with red wine and rosemary. Product is first seared with fire to caramelize the exterior and develop flavor, then slow-cooked until tender, moist and delicious.

BEEF SHORT RIB

BEEF SHORT

MULTI-COLORED BABY CARROT WITH GREEN TOP (348315 – 1/5 lb)

Peeled with a one inch green top on each carrot. An average of 100 carrots per 5 lb. Bag. Store at 38 degrees. The 3 colors are orange, yellow and red.

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The FDA Food Code is the foundation of our food safety and sanitation competencies. This newly released full version, 2022, warrants a review and refresher for foodservice professionals to be sure that we are covering the requirements to ensuring safe food practices are happening.

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