PREP | Grill or sauté skewered shrimp, brushing with sweet chili sauce during cooking. Cook until shrimp reaches 145°F. Garnish with diced green onions.
Shrimp dumpling can be cooked as directed and topped with cooked shrimp or pieces of cooked shrimp and diced green onions.
Place prepared Takoyaki onto shredded cabbage. Drizzle with sriracha mayo.
Serve with sweet teriyaki sauce.
YIELD | 2-3
Sriracha Mayo
32 oz Ventura Highland Heavy Duty Mayonnaise (630248)
Takoyaki is a ball-shaped Japanese snack made of a wheat flour based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger and green onion.
SUGAR CANE
SKEWERED SHRIMP – 26/30 CT (925990 – 1/10 lb)
Premium shrimp glazed to lock in flavor and juiciness then skewered on natural sugar cane stalks for exceptional plate appearance. Just grill and serve!
SHRIMP DUMPLING
(969828 – 24/11 oz)
Made with a delicious blend of shrimp, Wild Alaska Pollock and onion filling. Packed in a 10-piece count.
TAKOYAKI
(360448 – 12/1 lb)
Filled with delicious cabbage, octopus, green onion and ginger. Packed in a 25-piece count
(400810 – 4/.5 gal)
A mouthwatering sweet and mild Asian-inspired red chili pepper sauce with pops of garlic.
Lobster is the first ingredient of this rich, delicious, versatile, and affordable blend of North Atlantic lobster meat and premium surimi seafood. Sensations is packed in a convenient, vacuum-sealed bag.
Lobster Seafood Dip
1 package Beaver Street Sea Best Spinach & Artichoke Shrimp Dip (806050)
3 oz King & Prince Lobster Sensations (922070)
2 oz Aqua Star Peeled & Deveined Tail-On Cooked Shrimp – 2630 ct (924356), chopped
2 oz Shredded Mozzarella Cheese (901560)
1 Tbsp Grated Parmesan Cheese (430201)
10-12 slices Rich’s French Baguette (992850)
Optional Aqua Star Peeled & Deveined Tail-On Cooked Shrimp – 2630 ct (924356)
Optional Fresh Green Onions (361010), diced
PREP | Toss together dip, lobster sensations, chopped shrimp, mozzarella and parmesan. Pour into oven-proof dish. Cook in hot oven until browned and heated throughout. Serve with baguette slices. Optional: Can garnish dip with more cooked shrimp and diced green onions.
YIELD | 2-3
lobster lobster Seafood Dip
Ingredient ways
SEA BEST SPINACH & ARTICHOKE SHRIMP DIP
(806050 – 12/10 oz)
Made with whole, farm-raised shrimp that have a mild flavor and a tender texture along with flavorful parmesan, artichoke hearts and spinach. The cream cheese base makes this dip rich and creamy.
Lobster is the first ingredient of this rich, delicious, versatile, and affordable blend of North Atlantic lobster meat and premium surimi seafood. Sensations is packed in a convenient, vacuum-sealed bag.
Lobster Seafood Panzanella Salad with House Dressing
8 oz King & Prince Lobster Sensations (922070)
1 each Rotella’s Extra Large Hoagie (907775)
As needed Cortona Extra Virgin Olive Oil (620591)
As needed McCormick Pure Ground Black Pepper (472521)
1 cup Fresh Tomatoes (362010), chopped
1/2 cup Fresh Seedless Cucumbers (360483), chopped
1/4 cup Lindsay Large Pitted Olives (611520)
1/4 cup Fresh Red Onions (361112), chopped
As needed Dressing (see recipe)
2-3 leaves Fresh Basil (391000), chiffonade
PREP | Preheat oven to 375°F. Tear apart hoagie into large pieces. Place into a bowl. Drizzle with olive oil. Season with black pepper. Toss. Spread out onto a baking sheet. Bake until bread is crispy. Stir bread about 10 minutes into baking.
In a bowl, place toasted bread, lobster sensations, tomatoes, cucumbers, olives and onions. Drizzle with some dressing. Toss. Top with fresh basil before serving with a side of dressing.
1 each King & Prince Gourmet Seafood & Crab Cake (927410)
As needed Kerry Golden Dipt Panko Japanese Style Bread Crumbs (415090)
As needed Oil or Butter
1 slice Fresh Red Onion (361112), sectioned
1/4 cup Fresh Diced Tomatoes (380248)
1-1/2 - 2 oz Ken’s Remoulade Sauce (391900)
2 wedges Fresh Lemon (376110)
1 each T. Marzetti Sister Schubert’s Breadstick (965915), prepared
PREP | Slightly thaw crab cake. Place panko onto a plate. Lightly press crab cake into the panko to coat and thin out crab cake. Cook coated crab cake in a pan with oil or butter over medium heat until golden brown and cooked through. Build salad, serving with remoulade sauce, lemon wedges and breadstick.
YIELD | 1
crab cake crab cake Salad
LABOR SAVING IDEA
GOURMET SEAFOOD & CRAB CAKE (927410 – 4/2.5 lb)
Made with quality ingredients with a backof-house appearance. The flaky filling is packed with Snow Crab caught in the icy waters of the Bering Sea blended with premium surimi. An inventive twist to the classic crab cake.
REMOULADE SAUCE (391900 – 2/1 gal)
Featuring Creole mustard, horseradish and onion with mild lemon acidity.
The iconic dinner roll has now taken shape as a delicious breadstick! Fully proofed and mostly baked for a short heat-and-serve, convenient side item. Drizzled with Deliciousness! TM
1/2 oz Sugar Foods Fresh Gourmet Tortilla Strips (90458748)
2 oz Ken’s Jalapeno Ranch Dressing (561401)
3 wedges Fresh Lime (376212)
PREP | Build salad.
YIELD | 1
REDI GRILLED ALASKA SALMON (927490 – 40/4 oz)
Wild caught Redi grilled portions. Serve chilled or hot, providing menu versatility with no waste and no cook loss for consistent portions every time.
FLAV-R-PAC CONNOISSEUR COLLECTION
BAJA VEGETABLE ROAST MIX (962580 – 6/2 lb)
Roasted supersweet corn, cut corn, black beans, red and green peppers, roasted onions and green chilies.
salmon salmonSouthwest Salad
Martin Bros. Distributing
Just in time for late summer!
#alaskan #salmon #summer #avocado
JALAPEÑO RANCH DRESSING
(561401 – 1/1 gal)
Spicy ancho peppers and notes of jalapeño give this leading specialty dressing its signature heat while the cool, creamy and herb-laden flavor profile of its ranch base ensures it’ll add complex flavor to your dishes without overpowering them with heat.
Salmon with a Southwest Kick!
Land, Air & Sea Platter
1 bag Beaver Street Sea Beast Seafood Festival Steamer Pot (806070), prepared 5-6 each Brakebush Breaded Chicken Breast Tenders (973600), prepared
1 each Seaboard Prairie Fresh Pork Loin Back Ribs (926840)
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)
5-6 oz Ken’s Sweet Baby Ray’s Barbecue Sauce (560510)
2-3 oz Ventura Sauce Craft Caribbean Jerk Sauce (400940)
2-3 oz Ventura Sauce Craft Garlic Parmesan Sauce (400730)
2-3 oz Ventura Hidden Valley Golden Honey Mustard (630471)
2 wedges Fresh Lemon (376110)
PREP | Cook ribs as desired, glazing with barbecue sauce last half hour of cooking. Toss potatoes with olive oil and steak seasoning; roast in preheated 375-400°F oven until heated through. Build platter, using remaining barbecue sauce and other sauces for dipping.
YIELD | 3-4
PRAIRIE FRESH PORK LOIN BACK RIBS (926840 – 12/2.5 and down)
Back ribs come from the blade and center section of the pork loin. Back ribs can also be referred to as baby back ribs because they are smaller than spare ribs. Prairie Fresh back ribs are trimmed to exacting specifications.
Featuring hearty flavor and oven-roasted appearance. Lightly seasoned with olive oil, roasted garlic, salt and black pepper for outstanding flavor. Just heat and serve.
GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz)
Features a memorable blend of coarsely ground peppers, garlic and spices.
Beer Batter Fish & Shrimp Basket
2-3 each Artic Fisheries Pacific Cod Loins – 3 oz (977118)
5-6 each Aqua Star Peeled & Deveined Tail-On Shrimp – 16-20 ct (923978)
1 lb + Kerry Golden Dipt Fish ‘N Chips Batter Mix (90375187)
2 1/2 cup Cool Water or Beer
3 oz Ventura Classic Gourmet Select Tartar Sauce (630060)
As needed Fresh Lemon (376110), wedges
5 oz Lamb Weston Stealth Fries –3/8 in (961490)
PREP | Place cool water or beer in a bowl. Add one pound batter mix. Blend with a wire whisk until smooth and free of lumps. Dust cod and shrimp with dry batter mix. (This “pre-dusting” allows for more uniform batter coverage and prevents batter blowoff during frying.) Dip pre-dusted cod and shrimp into prepared batter mix, remove and allow to drain slightly. Place dipped cod and shrimp into frying oil, submerging about 3/4 of the way in and waving back and forth for a few seconds. Continue frying until cod and shrimp are cooked. Serve with tartar sauce, lemon wedges and fries.
Uses a salad dressing base with lots of dill pickle bits. Excellent for Fish & Chips.
STEALTH FRIES – 3/8 IN (961490 – 6/5 lb)
Invisibly coated to provide the look of traditional fries with twice the hold time. Enjoy this leading foodservice cut that provides the perfect balance of crispiness on the outside and a fluffy baked potato texture on the inside. Regular cut. Fry or oven.
LIGHTLY BREADED HADDOCK – 8-10 OZ (806060 – 1/20 lb)
Wild caught haddock fillets lightly coated in seasoned breading, parfried and ready to bake or fry.
Fish Po’ Boy
1 each Beaver Street Lightly Breaded Haddock – 8-10 oz (806060)
1 each Rotella’s Extra Large Hoagie (907775), toasted
1 oz Fresh Shredded Lettuce (360731)
3 each Fresh Sliced Tomatoes (348109)
4-5 each Kaiser Dill Pickle Slices (610570)
1-1/2 oz Ken’s Remoulade Sauce (391900)
6 oz Lamb Weston Beer Battered Onion Rings – 5/8 in (998060), prepared
PREP | Cook haddock as directed. Build sandwich, drizzling with remoulade sauce and serving with onion rings.
YIELD | 1
EXTRA LARGE HOAGIE (907775 – 8/4 ct)
REMOULADE SAUCE (391900 – 2/1 gal)
Featuring Creole mustard, horseradish and onion with mild lemon acidity.
po’boy po’boy
Where Did the Po’ Boy Originate?
The poor boy sandwich, now known as the po-boy sandwich or po’ boy, originated in 1929 during the streetcar strike at Martin Brothers’ French Market and Coffee Stand in New Orleans.
Don’t Forget Dipping Sauce!
BEER BATTERED ONION RINGS – 5/8 IN (998060 – 4/2.5 lb) Made from sweet Spanish onion slices dipped in a malty, hoppy beer batter. Sliced consistently to a 5/8-inch width makes it the perfect ratio of soft onion on the inside to a crispy, bubbly texture on the outside. Serve as a premium side or menu as a happy hour appetizer. Oven or fry.
Many times, we calculate fried food like this: If it floats, it’s done. But on some items – like this haddock item – it is finished cooking before it floats! Avoid overcooking it!
LIGHTLY BREADED HADDOCK – 8-10 OZ (806060 – 1/20 lb)
Wild caught haddock fillets lightly coated in seasoned breading, parfried and ready to bake or fry.
Haddock Dinner
1 each Beaver Street Lightly Breaded Haddock – 8-10 oz (806060)
5-6 oz Fresh Asparagus (360050), prepared
As needed McCormick Lemon & Pepper Seasoning Salt (472701)
1/2 cup Rice Pilaf (461500), prepared
As needed Fresh Lemon (376110), sliced 1 oz Shaved Parmesan (907801)
PREP | Cook haddock as directed. Season prepared asparagus with lemon and pepper seasoning salt. Plate dinner, garnishing with lemon slices and shaved parmesan.
YIELD | 1
LEMON & PEPPER SEASONING SALT (472701 – 1/28 OZ)
Adds a distinct, spicy lemon flavor to food. Two of the most popular flavors, black pepper and lemon, are perfectly blended together for this versatile seasoning.
haddock haddockDinner
Maple-Soy Glazed Salmon
1 each Trident Alaska Sockeye Salmon – 8 oz (959710)
As needed Maple Soy Glaze (see recipe)
1 cup Simplot Good Grains MultiGrain Orzo, Red Quinoa & Vegetable Blend (900968)
PREP | Preheat oven to 350°F. Place salmon on baking sheet or broiler pan. Spoon some glaze onto salmon. Cook until sauce starts to caramelize. When salmon is cooked halfway through, glaze again. Continue to cook until internal temperature of salmon reaches 145°F. Serve cooked salmon over grain blend.
YIELD | 1
Maple Soy Glaze
1 cup ConAgra Mrs. Butter-Worth’s Maple Syrup (770570)
½ cup ConAgra La Choy Soy Sauce (560980)
2 Tbsp Wholesale Minced Garlic (391020)
1/2 tsp Salt
1 tsp Pepper
PREP | Mix all ingredients together.
YIELD | 4
ALASKA SOCKEYE SALMON – 8 OZ (959710 – 1/10 lb) Skin on with the pin bone out.
LABOR SAVING IDEA
GOOD GRAINS MULTI-GRAIN ORZO, RED QUINOA & VEGETABLE BLEND (900968 – 6/2.5 lb)
• Nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today’s health-conscious consumers.
• This blend features mixed-grain orzo pasta made from whole wheat, amaranth, quinoa and teff plus red and brown rices, quinoa, lentils and vegetables.
• Vegan/Vegetarian.
• Just heat and serve.
• Serve hot or chill after cooking for cold applications.
• Meets consumer demands for whole grains.
Fish Tacos
3 each Catallia Flour Tortillas – 6 in (949950), warmed
1-1/2-2 each Trident Alaska Cod Loins – 4 oz (955180)
As needed Cortona Extra Virgin Olive Oil (620591)
As needed Salt
As needed Pepper
1/4 cup Fresh Diced Tomatoes (380248)
1/4 cup Fresh Diced Red Onions (380381)
1/8 cup Fresh Jalapenos (361280), sliced
2 oz Fresh Cabbage (360140), shredded
As needed Taco Sour Cream (see recipe) 3 wedges Fresh Lime (376212)
As needed Fresh Cilantro (360490)
PREP | Drizzle cod loins with olive oil. Season with salt and pepper. Grill over medium-high heat until cooked to 145°F. Lightly chop. Build tacos.
YIELD | 1
Taco Sour Cream
32 oz Kemps Sour Cream (900540)
1/4 cup McCormick Lawry’s Stretch Taco Seasoning Mix (502210)
PREP | Mix all ingredients together.
YIELD | 32
FLOUR TORTILLA – 6 IN (949950 – 12/24 ct)
ALASKA COD LOINS – 4 OZ (955180 – 1/10 lb)
Each fillet is processed by hand to remove skin and bones and is then trimmed to perfection.
perfectFishTacos –tacos tacosFish
anyTimeoftheYear!
LAWRY’S STRETCH TACO SEASONING MIX
(502210 – 2/4.5 lb)
Helps your taco dollar go further without skimping on quality. A combination of authentic Mexican flavors that adds the perfect kick. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
Mediterranean Fish Wrap
1 each Catallia Flour Tortilla – 12 in (949990), warmed 1-1/2 – 2 oz Kronos Classic Hummus (347690)
1 oz Fresh Shredded Lettuce (360731)
2 each Trident PubHouse Battered Rockfish – 1-2 oz (938030), prepared
2 Tbsp Rema Sliced Pepperoncini (601410)
1 Tbsp Fresh Diced Red Onions (380381)
1/4 cup Fresh Diced Tomatoes (380248)
1/4 cup Fresh Seedless Cucumbers (360483), diced
1 oz Crumbled Feta Cheese (905848)
PREP | Spread hummus on center of tortilla. Build wrap with remaining ingredients, roll and cut in half.
YIELD | 1
FLOUR TORTILLA – 12 IN (949990 – 8/12 ct)
Try
ofFering a MinI Salad on the Side!
PUBHOUSE BATTERED ROCKFISH – 1-2 OZ (938030 – 1/10 lb)
PubHouse battered seafood combines the traditional appeal of English-style, beerbattered fish ‘n chips with the convenience of individually frozen, ready-to-serve product. PubHouse fillets are hand-cut, natural fillets.
mediterranean mediterranean Fish
Smoked Salmon Flatbread
1 each General Mills Bonici Parbaked Flatbread – 6x13 (945168)
3 oz Dill Cream Cheese (see recipe)
2-3 oz King & Prince Sushi Style Smoked Salmon (90773331), thinly sliced 1/2 cup Fresh Seedless Cucumbers (360483), thinly sliced
1 slice Fresh Red Onions (361112), thinly sliced
1 Tbsp Rema Nonpareille Capers (601151)
As needed McCormick Cracked Black Pepper (472411)
PREP | Preheat oven to 450°F. Place flatbread in oven to toast for a few minutes. Build flatbread starting with cream cheese and topping with remaining ingredients. Cut and serve.
YIELD | 1-2
Dill Cream Cheese
1 lb Kraft Heinz Philadelphia Cream Cheese (903718), room temperature
Ready-to-eat Coho salmon fillets that offer a premium salmon experience with none of the hassle. Savor the delicate texture and mild flavor of salmon with its vibrant color and a guaranteed 100% yield. Skin-off, fully trimmed and ready for any menu application.
At home and away from home, consumers know and love the great taste.
GRANULATED GARLIC (472321 – 1/26 oz)
CRACKED BLACK PEPPER (472411 – 1/16 oz)
Provides a sharp taste and attractive appearance.
Maintains the distinctive flavor and aroma of garlic in a course-ground format. Granulated garlic is best used in rubs for beef, pork, fish or poultry and in creams and sauces.
DILL WEED (472301 – 1/5 oz)
Brings refreshing brightness and subtle, fresh flavor.
a flatbread pizza crust in a convenient parbaked format. This natural edge flatbread crust delivers a light and flaky texture with an artisanal flair. performs welL in impinger, convection and Deck ovens.
UPCOMING WEBINARS
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Aug 21
WEBINAR SCHEDULE 2024
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
Bolstering Nutrition Status With Fortified Foods & Supplements
Fortified foods and supplements play a crucial role in addressing the nutritional needs of older adults, particularly in preventing or mitigating the impacts of sarcopenia and malnutrition. Join us to hear dining strategies you can implement to improve the nutrition status of the population you are feeding.
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Senior Living
THE FUTURE IS HERE.
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
August 21
Customer Service: Foundations to Senior Living Dining Programs
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
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.
