Dish! - 2023 Issue 5 - Grilling Edition

Tequila Lime Steak

8 each 12 oz. ribeyes or New York strip (936438) (936515)

YIELD | 8

MARINADE

1/2 cup Tequila

1/2 cup Lime juice (733101)

1/4 cup Soy sauce (560981)

1/4 cup Jalapeños (361280) diced

1/4 cup Cilantro (360490) chopped

1 tsp Black pepper (472251)

YIELD | 8

BBQ glaze

32 oz BBQ sauce (631800)

1/2 cup Tequila

1/2 cup Brown sugar (474420)

1/4 cup Lime juice (733101)

YIELD | 16

Sweet & Spicy Sweet

Potatoes

4 lbs Sweet potatoes (366310) peeled and thick sliced

1 cup Sweet chili sauce (400810)

1/2 cup Honey (757301)

1/2 cup Brown sugar (474420)

1/4 cup Olive oil (657476)

YIELD | 8

Calabacitas | Mexican zucchini & corn

1 1/2 lbs Zucchini (361450) sliced

1 lb Corn (962388)

1 cup Tomatoes (362010) roasted and diced

1/2 cup Red onion (361035) diced & sautéed

1/4 cup Jalapeños (361280) chopped

2 Tbsps Minced garlic (391021)

1/4 cup Olive oil (657476)

As needed Salt

As needed Pepper

As needed Cilantro (360490) chopped, garnish

YIELD | 8

blistered tomatoes

2 Tbsp Olive oil

12-14 each Grape tomatoes

As needed Balsamic vinegar

As needed Kosher salt

As needed Fresh ground black pepper

YIELD | 1

Blistered tomotoes add to your presentation

STEAK WITH A HINT OF TEQUILA & LIME! STEAK WITH A HINT OF TEQUILA & LIME!

Steak and marinade – Mix all the marinade ingredients together. Place steaks into a pan or bowl. Pour the marinade over the steaks. Marinate the steaks for at least 8 hours, up to 48 hours. Cook steak to desired temperature. Glaze with BBQ glaze. Top with blistered tomatoes. Serve with sides.

BBQ glaze – Mix all the BBQ glaze ingredients in a saucepan. Over a medium heat bring to a simmer. Continue to lightly simmer for 30 minutes. Stir occasionally to prevent from burning.

Sweet & spicy sweet potatoes – In a pot bring potatoes to a boil. Boil for 2 minutes. Remove from heat, and strain water. Toss with remaining ingredients. Pour onto a lightly oiled baking pan. Roast in a 375° preheated oven until tender.

Calabacitas – In a large sauté pan over medium-high heat, add the olive oil, onions, zucchini, and corn, cook 2-3 minutes, add the jalapenos and tomatoes, continue to cook until the zucchini is tender, add the garlic continue to cook an additional 2 minutes. Adjust flavor with salt & pepper.

Blistered tomatoes - Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan. Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste.

SWEET AND

SAUCE (631800 – 1/4/1 gal)

SPICY BBQ

Smoke House Sweet & Spicy Barbecue Sauce is a blend of tangy tomatoes, black pepper, premium quality vinegar and natural spices, pineapple juice concentrate and tamarind extract.

Grilled Chicken Caprese

8 each Chicken breast (970420)

16 slices Tomatoes (348109)

16 oz Fresh mozzarella (938950) sliced

3 lbs Fresh asparagus (360050) trimmed and cleaned

As needed Olive oil (657476)

As needed Lemon pepper seasoning (472701)

As needed Wild rice blend (461520) cooked as directed

As needed Fresh basil (391000) for garnish

YIELD | 4

Balsamic marinaDe

1/2 cup Olive oil (657476)

1/2 cup Balsamic vinegar (600880)

1 Tbsp Minced garlic (391021)

1 Tbsp Dried basil (472151)

1/2 tsp Salt

1/2 tsp Black pepper

PREP | Mix all marinade ingredients together, place the chicken breasts into marinade. Marinate for at least 4 hours up to 48 hours.

Grill or bake chicken to an internal temp of 165°F. Top with sliced tomatoes and mozzarella cheese, melt the cheese.

Asparagus – Toss with olive oil and seasoning, grill until tender.

YIELD | 4

BONELESS SKINLESS CHICKEN BREAST (970420 – 28/6 oz)

Tyson Pride® Tenderpressed® Boneless Skinless Chicken Breast Filets are made with whole muscle chicken breast meat, resulting in a high-quality protein that’s perfect for center-of-plate items.

ASPARAGUS (360050 – 1/11 lb)

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

GRILLED GRILLED

always

use fresh

Tomahawk chops

4 each Tomahawk chops (935080)

PREP | Grill the chop until internal temp reaches 145°F, halfway through the cooking, start to brush the chops with glaze. Continue to glaze until cooked. Serve with summer fresh pasta, or other sides of your choice.

YIELD | 4

Hoisin glaze

1 cup Hoisin (345100)

1/3 cup Rice vinegar (641101)

1/3 cup Water

1/4 cup Minced garlic (391021)

1/4 cup Minced ginger (391014)

As needed Black pepper

PREP | mix ingredients together.

YIELD | 4

side

24 oz Mrs. Gerry’s summer fresh pasta salad (905142)

YIELD |

TOMAHAWKPORK CHOP (935080 –10/12-18 oz)

HOISIN SAUCE (345100 – 6/5 lb)

Roland Hoisin Sauce is a sweet-tasting, thick, reddish-brown sauce. Furthermore, it is sweet and sour with an intense spicy aftertaste.

SUMMER FRESH PASTA SALAD (905142 – 2/5 lb)

This refreshing flavorful pasta salad is a combination of Rainbow rotini pasta, mayonnaise, sugar, vinegar, garlic salt, black pepper, carrots, onions, green bell peppers, cucumbers and celery in a sweet, creamy dressing.

TOMAHAWK PORK CHOP GLAZED WITH HOISIN SAUCE

TOMAHAWK PORK CHOP GLAZED WITH HOISIN SAUCE

Loaded Pork Fries

12 oz Crisscut fries (960170) cooked as directed

6 oz Pit pork (802930) heated

1/2 cup Chipotle BBQ (90653973)

3 each Bacon one (999960) heat until crisp

4 oz Cheese sauce (909300)

2 oz Sour cream (900540)

1/4 cup Diced tomatoes (380248)

2 Tbsp Green onions (361013) diced

1 Tbsp Chopped cilantro (360490)

PREP | Toss pork with BBQ sauce, heat to 165°F. Build your plate.

YIELD | shareable app

CRISSCUT FRENCH FRY (960170 – 6/4.5 lb)

Carefully selected potatoes cut with the skin on for a natural appearance. Stealth coating is applied which insulates each fry so it stays hot, crisp and delicious, looking and tasting “fresh from the fryer” many times longer than conventional fries.

AUSTIN BLUES PIT SMOKED PULLED PORK (802930 – 6/5 lb)

Pit Smoked Pulled Pork. 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. A whole new level of true Texas BBQ. Premium, pit smoked pork shoulder that will distinguish your dishes with rich, smoky flavors and perfect tenderness. All fully prepared, all meticulously crafted.

13-17 STYLE FULLY COOKED BACON (999960– 2/144 sl)

BACON 1™ fully cooked bacon is naturally hardwood smoke with a blend of distinctive smokes including Applewood. Offers the same performance and thickness as a 13/17 slice count raw bacon.

LABOR SAVING IDEA

LABOR SAVING IDEA

Mediterranean Lemon Chicken

8 each Chicken breasts (970420)

1/2 cup Lemon Olive oil (375016)

1 Tbsp Italian seasoning (472721)

As needed Salt

As needed Pepper

PREP | Toss the breasts with the lemon olive oil, Italian seasoning, salt and pepper. Place in cooler for at least 4 hours. When ready to serve, grill to an internal temperature of 165°F.

YIELD | 8

Lemon Cream Sauce

2 cups Chicken stock – base + water (501900)

1 1/2 cup Heavy cream (929770)

1/3 cup Lemon juice (733070)

1 Tbsp Minced garlic (391021)

1/2 tsp White pepper (472561)

3 Tbsps Cornstarch (403350)

3 Tbsps Water

1 lb Dry pasta (480750) cook as directed

2 lbs Green beans (962469)

1/4 cup Olive oil (657476)

1/4 cup Balsamic vinegar (600880)

As needed Salt

As needed Black pepper

PREP | In a sauce pan with the chicken stock, lemon juice, garlic and pepper, bring to a boil. Make a slurry with the cornstarch and water, while boiling quickly whisk in the slurry, continue to boil for a few minutes. Add cream, simmer for an additional 2-3 minutes.

Toss the green beans with olive oil, vinegar, salt & pepper. Heat a large heavy skillet over medium high heat. Once hot, add the green beans, sauté until tender.

Serve over pasta and green beans.

YIELD | 8

ITALIAN

SEASONING (472721 – 1/6.25 oz)

Italian Seasoning is a robust mixture of herbs that deliver the earthiness of marjoram and thyme to the mint of basil. It is designed to give foods a characteristic Italian sauce flavor. This seasoning is a classic Italian herb flavor package with sweetness from oregano, thyme, and basil.

Brisket Burnt End Sandwich

24 oz Brisket burnt ends (802920)

1 cup BBQ sauce (560510)

1/2 cup Brown sugar (474420)

4 each Alpine bread (992590)

6 oz BBQ sauce (560510)

6 oz Onion tanglers (964130) cooked as directed

8 oz Pepper slaw (909730) drained

24 oz Seasoned wedges (963000) cooked as directed

PREP | Toss the burnt ends with the cup of BBQ sauce and brown sugar. Pour into a 1/2 size hotel pan. Roast at 350°F in an oven until the BBQ starts to caramelize. Toss the burnt ends every so often. Continue to cook until heated, and BBQ sauce starts to brown. Toast the roll in the oven, cut along the top. Build your sandwich, start filling with the burnt ends, topped with tanglers, and slaw, drizzle with BBQ sauce. Serve with potato wedges.

YIELD | 4

AUSTIN BLUES BRISKET BURNT ENDS (802920– 2/5 lb)

Pit Smoked Beef Brisket Burnt Ends. Hormel uses 100% real hardwood logs, starting with their own unique blend of hickory and oak sourced from Texas. Fully cooked, beef brisket burnt ends start with a trimmed brisket. Rubbed generously with seasoning and are smoked up to 16 hours. Premium, pit smoked beef brisket burnt ends that will distinguish your dishes with rich, smoky flavors and perfect tenderness. All fully prepared, all meticulously crafted.

these seasoned potato wedges are awesome!

SWEET BABY RAY’S ORIGINAL BBQ SAUCE (560510 – 4/1 gal)

Sweet Baby Ray’s Original BBQ Sauce. A brown-reddish sauce with a full-bodied appearance. Flavor has a moderate sweetness with a smokey/peppery background that is characteristic to Sweet Baby Ray’s.

SEASONED POTATO WEDGE (963000 – 6/5 lb)

A light coating of natural seasonings & spices are added to the most popular cuts. This gives Seasoned Fries an appealing crunch as well as a zesty flavor. Besides unforgettable flavor & crunch, the beauty of Seasoned Fries is that they’ll stay fresh & tasty up to twice as long as regular fries.

BRISKET BURNT END SANDWICH BRISKET BURNT END SANDWICH

tri-tip

1 each Tri tip (930379)

As needed Olive oil (657476)

As needed Seasoning (473321)

As needed Mrs. Gerry’s Mac & Cheese, cook as directed (361575)

As needed Mrs. Gerry’s Creamy Coleslaw (905316)

As needed Garlic bread (989150)

PREP | Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.

Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.

Grill, smoke, or roast uncovered.

Tri-tip is ready when an instant-read thermometer reaches 130° F when inserted into the thickest part of the meat.

Serve with Mrs. Gerry’s mac & cheese and coleslaw, and garlic toast.

YIELD | varies

garlic bread

PREMIUM CHEDDAR MACARONI & CHEESE (361575 – 4/5 lb)

Comfort food at its best. A delicious blend of al dente elbow macaroni and a creamy Cheddar and American cheese sauce.

EXTRA CREAMY COLESLAW (905316 – 1/11 lb)

A coleslaw with a thicker consistency, made with mayonnaise, shredded cabbage, and carrots.

coleslaw

Tip:

TRI-TIP

is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.

TRI-TIP TRI-TIP mac & cheese

Rib Ideas

RIbs

As needed Back ribs or St. Louis style ribs (926840) (929450)

As needed BBQ seasoning (473321)

As needed Olive oil (620591)

PREP | Rub ribs with oil and seasoning. Smoke, grill, or roast ribs until the meat can be removed from the bone. (Not falling off and mushy). Glaze with your favorite BBQ, keep on the heat until sauce is tacky. Serve with some great Walker’s sides.

YIELD | varies

Apple cinnamon BBQ sauce

32 oz BBQ sauce (631800)

16 oz Apple butter (570580)

1/2 cup Brown sugar (474420)

2 tsp Cinnamon (472248)

PREP | Combine all ingredients in a saucepan. Bring to a boil, reduce to a simmer, simmer for 30 minutes. Remove from heat.

YIELD | varies

Pineapple bourbon BBQ sauce

32 oz BBQ sauce (631800)

2 cupa Crushed pineapple with juice (753220)

3 oz Bourbon

1/2 cup Honey or Brown sugar (757301) (474420)

PREP | Combine all ingredients in a saucepan. Bring to a boil, reduce to a simmer, simmer for 30 minutes. Remove from heat.

YIELD | varies

Spicy peach BBQ sauce

32 oz BBQ sauce (631800

16 oz Peaches (965522) thawed

1/2 cup Brown sugar (474420)

1Tablespoon Red pepper flakes (475721)

PREP | Combine all ingredients in a saucepan. Bring to a boil, reduce to a simmer, simmer for 30 minutes. Remove from heat. Blend or process until smooth.

YIELD | varies

NATIONAL BBQ & NATIONAL NATIONAL BBQ & NATIONAL

BbQ apPle

RIB DAY 7/4 BBQ DAY 5/16 RIB DAY 7/4

BBQ DAY 5/16

PineapPle Bourbon spicy peach NATIONAL

GARLIC HERB RED POTATO

(906188 – 2/5 lb)

Garlic Herb Red Potato. Fully cooked – just heat and serve. Garlic herb potatoes Large sliced red potatoes are folded in a garlic herb sauce. These potatoes are so versatile yet delicious.

SPICED APPLES

(906218 – 4/5 lb)

Spiced Apples is an item that is perfect for BBQ restaurants / family style service. It can be smoked – or just heated. Served as a side dish or as a dessert option.Use as a topper for pork. Makes a great cobbler base. Serve it with ice cream also.

dish! martinbros.com 17

STRAWBERRY ICE CREAM (990090 – 1/3 gal)

Fresh and fruity strawberry ice cream made with only the ripest red strawberries. Sweet candied strawberries add satisfying texture to this fruity strawberry ice cream. This classic flavor can be used in a seasonal limited time offer, ice cream sundae, malt or milkshake, or you can serve it on its own.

EXTREME EXTREME

SUGAR COOKIE (959900 – 72/2 oz)

Thaw and Serve Baked Sugar Cookie. Light & sugary with a hint of almond, melt in your mouth cookies.

BUNNY TRACKS ICE CREAM (990370 – 1/3 gal)

Vanilla ice cream with thick fudge and caramel ribbons, chocolaty-covered peanuts and peanut butter-filled milk chocolate bunnies.

M&M CHOCOLATE CHIP COOKIE

(987990 – 48/2 oz)

Perfectly baked cookies with consistent quality are so good, your customers will think you’ve been baking all day. Ready to use, just thaw and serve. Soft and Chewy texture. Traditional chocolate chip soft & chewy cookie with a rainbow of Real M&M’s, Kids #1 cookie choice.

ICE CREAM SANDWICHES

ICE CREAM SANDWICHES

CHOCOLATE BROWNIE EXTREME ICE CREAM (990310 – 1/3 gal)

Rich chocolate ice cream with lots of chewy chocolate brownie pieces.

CHOCOLATE BROWNIE COOKIE (411110 – 60/2.5 oz)

Grandma’s® Fudge Chocolate Chip Big Cookies are two big chocolate cookies layered with real Nestle chocolate chips.

PEANUT BUTTER & FUDGE ICE CREAM (990250 – 1/3 gal)

Peanut butter ice cream with thick swirls of fudge and peanut butter cup pieces.

REESE’S PEANUT BUTTER COOKIE (988010 – 48/2 oz)

A perfect blend of a chewy peanut butter cookie with colorful Reese’s Pieces, a natural compliment of each other. Perfectly baked cookies with consistent quality are so good, your customers will think you’ve been baking all day. Ready to use, just thaw and serve. Soft and Chewy texture.

Reduce staff shortages

Increase labor savings

Drive operational efficiency

Enhance customer experience

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

• Ongoing support

Transform the workplace DISINFECTING CLEANING SERVING /