HORMEL CAFÉ H PORK AL PASTOR (806180 – 2/5 lb)
Fully prepared using achiote, chipotle and guajillo for sweet-smoky-spicy taste.
18 oz Lamb Weston Seashore Style Seasoned Tater Puffs (968160)
8-10 oz Hormel Café H Pork Al Pastor (806180)
1/2 cup Rema Crushed Pineapple with Juice (753220)
1 cup Land O’Lakes Queso Bravo White Cheese Dip (909260)
3 oz Simplot Harvest Fresh Western Guacamole (963740)
1/4 cup Promark Diced Tomatoes (380248)
3/4 cup Promark Pineapple Salsa (380325)
As needed Taylor Farms Cilantro (360490), chopped
PREP | Preheat oven to 350°F. Toss thawed pork al pastor with crushed pineapple with juice. Pour onto a baking sheet. Cook until starts to caramelize. Build totchos with all ingredients, loading everything on top of the tater puffs.
YIELD | Sharable appetizer for 3-4 guests
LAMB WESTON SEASHORE STYLE SEASONED TATER PUFFS (968160 – 6/5 lb)
Classic bite-sized tots lightly seasoned with garlic, cracked pepper and sea salt. Bake or fry.
Add crushed pineapple with juice to pork al pastor for extra sweet flavor!
Pork Al Pastor is a traditional Mexican staple – a street food favorite – made by marinating thin slices of pork in fresh spices and chiles for hours, carefully stacking it onto a spit and slowly cooking it before shaving it off to order.
1-1/2 lb Hormel Café H Pork Al Pastor (806180)
1/2 cup Rema Crushed Pineapple with Juice (753220)
2 qt Chicken Stock made with Custom Culinary Gold Label Chicken Base (908008)
1 qt Enchilada Sauce (500620)
1 qt Bush’s Golden Hominy (600980)
2 Tbsp Wholesale Minced Garlic (391021)
1 Tbsp McCormick Ground Ancho Chile Pepper (473421)
1 Tbsp McCormick Ground Cumin (472291)
1 tsp McCormick Oregano Leaves (472461)
As needed Taylor Farms Shredded Cabbage (380260)
As needed Wholesale Radishes (361310), sliced or chopped
As needed Taylor Farms Cilantro (360490), chopped
As needed Capital City Limes (376210), wedges
As needed Catallia Flour Tortillas – 6 in (949950), grilled
PREP | Preheat oven to 350°F. Toss thawed pork al pastor with crushed pineapple with juice. Pour onto a baking sheet. Cook until starts to caramelize. Combine all ingredients except as needed ingredients in a stock pot. Bring to a boil. Reduce to a simmer. Continue to simmer for 30-60 minutes. Serve with your choice of as needed toppings (cabbage, radishes, cilantro, limes or tortillas).
YIELD | 10
HORMEL CAFÉ H PORK AL PASTOR (806180 – 2/5 lb)
Fully prepared using achiote, chipotle and guajillo for sweet-smoky-spicy taste.
Bros. Culinary
CUSTOM CULINARY GOLD LABEL CHICKEN BASE (908008 – 6/1 lb)
Authentic chicken flavor shines through with this meat first no MSG added base. Ideal for producing authentic chicken flavors in sauces, soups and other signature dishes.
MCCORMICK GROUND ANCHO CHILE PEPPER (473421 – 1/16 oz)
Delivers a sweet, fruity and earthy flavor with mild heat. Add to soups, salad dressings, marinades, pasta dishes, pizza sauces, tacos, burritos and fajitas for extra flavor with a mild kick.
MCCORMICK GROUND CUMIN (472291 – 1/14 oz)
A pure, aromatic spice with a distinctive, bitter flavor that’s popular in Middle Eastern, Asian, Mediterranean and Mexican cuisines.
MCCORMICK OREGANO LEAVES (472461 – 1/1.5 lb)
For robust, full flavor with a slightly bitter and peppery kick
3 lb Hormel Café H Pork Al Pastor (806180)
2 cups Rema Crushed Pineapple with Juice (753220)
1 each Wholesale Pineapple (377430), slice
16 oz Ventura Sauce Craft Smokehouse Sweet & Spicy Barbecue Sauce (631800)
8 each Rotella’s Homestyle Brioche Buns (909770)
40-48 oz McCain Brew City Beer Battered Thin Fries (960640)
PREP | Preheat oven to 350°F. Toss thawed pork al pastor with crushed pineapple with juice. Pour onto a baking sheet. Cook until starts to caramelize. Grill pineapple slice. Warm BBQ sauce. Serve prepared pork topped with warm BBQ sauce and grilled pineapple slice all on toasted bun. Serve with fries.
YIELD | 8
HORMEL CAFÉ H PORK AL PASTOR (806180 – 2/5 lb)
Fully prepared using achiote, chipotle and guajillo for sweet-smoky-spicy taste.
VENTURA SAUCE CRAFT SMOKEHOUSE SWEET & SPICY BARBECUE SAUCE (631800 – 4/1 gal)
Made with sweet molasses, fruity flavors and a kick of black pepper and spices.
t op with grilled fresh pineapple slice for great presentation and amazing taste!
ROTELLA’S HOMESTYLE BRIOCHE BUN (909770 – 8/6 ct)
Indulgent, buttery and sweet flavor characterize this bun. The perfect way to add flavor and quality to your burger. 4.25 inch.
MCCAIN BREW CITY BEER BATTERED THIN FRIES (960640 – 6/5 lb)
Premium craft beer batter makes these extra long, thin cut fries perfect as a side or appetizer. Bake or fry.
1 package Beaver Street Sea Best Seafood Festival Steamer Pot (806070)
16 oz Cortona Spaghetti (480780)
2 cups Kraft Heinz Marinara Sauce (552240)
1/2 cup Promark Diced Tomatoes (380248)
As needed Wholesale Basil (391000), chiffonade
6 each Wholesale Lemons (376111), wedges
4 each Rotella’s Breadsticks (987810)
PREP | Prepare/heat seafood, spaghetti, marinara sauce and breadsticks. Toss spaghetti and marinara sauce together. Build bowls/plates with spaghetti marinara topped with seafood, tomatoes, basil and lemons. Serve with breadsticks.
YIELD | 2 sharable bowls/plates
BEAVER STREET SEA BEST SEAFOOD FESTIVAL STEAMER POT WITH SHRIMP, LOBSTER CLAWS, CLAMS & MUSSELS (806070 – 5/3 lb)
A simple solution to enjoying seafood with a convenient all-in-one bag of favorites and an easy one-pot preparation.
KRAFT HEINZ MARINARA SAUCE (552240 – 6/105 oz)
A convenient sauce option for restaurants –packaged in pouches for extended shelf life and operator ease. Made from vine-ripened California tomatoes and featuring a classic recipe that includes extra virgin olive oil and select spices. Perfect for pasta sauce, garlic bread dip and more.
1 package Beaver Street Sea Best Seafood Festival Steamer Pot (806070)
1 lb Klement’s Andouille Sausage (322680), sliced
1-1/2 lb Simplot Roastworks Roasted Potato Medley (965445)
1 lb Green Beans (962468)
1 each Red Onion (361110), wedges As needed Wholesale Lemons (376111), wedges
PREP | Preheat oven to 375°F. Lay out and crisscross two sheets of heavy-duty foil large enough to hold all of the ingredients. Add a cup of water. Seal tight. Cook until heated through.
YIELD | 1 shareable dinner
BEAVER STREET SEA BEST SEAFOOD FESTIVAL STEAMER POT WITH SHRIMP, LOBSTER CLAWS, CLAMS & MUSSELS (806070 – 5/3 lb)
A simple solution to enjoying seafood with a convenient all-in-one bag of favorites and an easy one-pot preparation.
KLEMENT’S ANDOUILLE SAUSAGE (322680 – 1/10.5 lb)
Spicy smoked Cajun style sausage.
Summertime seafood! #seafood #lobster #fathersday
SIMPLOT ROASTWORKS ROASTED POTATO MEDLEY (965445 – 6/2.5 lb)
Blend of flame-roasted redskins, sweet potatoes and skin-on Russets.
Jalape n o Popper Stuffed
1 each Smithfield Pork Loin (928410), cut into 6-8 oz chops
12 oz Kraft Heinz Philadelphia Cream Cheese (903718) , softened
1 cup Land O’Lakes Shredded Mild Cheddar Cheese (354590)
1/2 cup Capital City Jalapeños (361280), chopped
16 slices Smithfield Pepper Bacon (324380), par-cooked
12 oz Terrapin Ridge Farms Hot Pepper Bacon Jam (733221)
2-1/2 lb Capital City Yellow squash (361456), sliced
As needed Olive Oil
As needed Salt
As needed Pepper
32 oz Mrs. Gerry’s Spring Salad (905505)
PREP | Mix softened cream cheese, shredded mild cheddar cheese and chopped jalapeños together. Set aside. Make a pocket into the side of each pork chop. Divide cream cheese mixture into 8 portions and stuff one portion into each pork chop. Wrap each pork chop with 2 slices of par-cooked bacon. Grill or roast chops until internal temperature reaches 145°F and bacon is cooked, glazing with jam at the end of cooking. Brush squash slices with olive oil and season with salt and pepper before grilling. Serve with salad.
YIELD | 8
– 6/6-9 lb)
– 6/3 lb)
pepper bacon wrapped pork chop!
PEPPER BACON (324380 – 1/15 lb) Single Slice. 12/14.
TERRAPIN RIDGE FARMS HOT PEPPER BACON JAM ( 733221 – 1/1 gal)
Roasted red pepper puree, jalapeño peppers and real bacon combine to create an addictive jam. Perfect for appetizers, dips and sauces.
MRS. GERRY’S SPRING SALAD (905505 – 2/5 lb)
Fresh shredded carrot, crinkle-cut green bell peppers, diced cucumber and onions mixed in a creamy mayonnaise dressing with al dente ridged small shell pasta.
2 each 12-14 oz Strip Steaks cut from Copper Creek Premium Black Angus Choice Beef Strip Loin 0X1 (324220)
As needed Kosher Salt
As needed Pepper
PREP | Salt and pepper steaks. Cook to customer request. Top with slices of Garlic Pepper Herb Butter (see recipe).
YIELD | 2
1 lb Unsalted Butter (995090), room temperature
1/4 cup Wholesale Minced Garlic (391021)
2 Tbsp McCormick Grill Mates Montreal Steak Seasoning (471181)
1 tsp Pepper
PREP | Mix all ingredients together. Lay out plastic wrap. Place seasoned butter onto plastic wrap and get it wrapped into a tube shape. Keep in cooler until ready to use.
YIELD | 8-12
1 head Dole Romaine (361418), trimmed, halved
As needed Olive Oil
3 oz Ventura Hidden Valley Blue Cheese Dressing (630878)
2 strips Smithfield Double Smoked Bacon (939840), cooked crisp, chopped
1/2 cup Capital City Grape Tomatoes (362070), halved
2 oz Maytag Blue Cheese Crumbles (902850)
2 oz Red Onion (361110), sliced
PREP | Lightly brush romaine with olive oil before charring both sides on a hot grill. Build salad with all ingredients, loading everything on top of the romaine.
YIELD | 2
10 oz McCain Brew City Beer Battered Skin-On Maxi Fries (960870)
PREP | Prepare fries as directed.
YIELD | 2
COPPER CREEK PREMIUM BLACK ANGUS CHOICE BEEF STRIP LOIN 0X1 (324220 – 6/1 piece)
USDA graded Prime and Upper 2/3rds Choice Premium Black Angus Beef from Copper Creek Cattle Company™ is raised, sourced, and crafted with unwavering integrity solely within America’s heartland.
MCCORMICK GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz)
Features a blend of garlic, coarsely ground peppers and spices, delivering authentic, smoky flavor. Use it to liven up the taste of salads, fresh vegetables, steak, beef and other dishes.
(939840 – 1/15 lb) Single
(960870 –
May 8
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Glove use and handwashing in the foodservice industry are paramount to a solid food safety program. But, how many employees follow the proper guidance on glove use and wash their hands as prescribed? In this webinar, learn about the results of actual glove use and handwashing practice observations, the science of washing hands, and how to help your employees overcome the barriers that prevent them from 100% compliance.
This webinar has been approved for one sanitation hour of continuing education for Certified Dietary Managers from CBDM.
Audience: Everyone
THE FUTURE IS HERE.
January 10 Critical Food Safety: Allergens and Your Role
February 7 Documentation Do’s & Don’ts
March 13 Interpersonal Skills & Motivation Tendencies in Leadership
April 10
May 8
Dining Survey Readiness
Hands-on Hygiene: Elevating Food Safety Through Glove Use & Handwashing Practices
June 5 Putting the Person in Person-Centered Care Plans
July 17 Customer Service: Foundations to Senior Living Dining Programs
August 21
Bolstering Nutrition Status with Fortified Foods & Supplements
September 11 Love ‘Em or Lose ‘Em: Engaging, Motivating & Retaining Key Employees
October 16 Delicious Short-Cuts
November 13 Back to Basics: Diabetes Review & Update
December 18
Getting to the Nitty Gritty: Identifying Best Practices for Cleaning Kitchen Equipment
Reduce staff shortages | Increase labor savings Drive operational efficiency | Enhance customer experience Transform the workplace
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
Scan the QR Code or visit martinbros.com/automation to get in touch with our team.
