1 lb Smithfield Smoke’NFast Mini KC Wild Pork Wings (918218) 1/3-1/2 cup Ventura Hidden Valley Golden Honey Mustard (630471)
As needed German Spaetzle Mac & Cheese (see recipe)
PREP | Deep fry wings until internal temperature reaches 165°F. Toss with honey mustard. Plate and top with green onions. Serve with mac and cheese.
YIELD | 1-2
German Spaetzle Mac & Cheese
1 lb Kraft Heinz Philadelphia Cream Cheese (903718), room temperature
2 Tbsp McCormick Dill Weed (472301)
2 tsp McCormick Granulated Garlic (472321)
1/2 tsp Salt
1/2 tsp Pepper
PREP | Preheat oven to 350°F. Season prepared dumplings with salt and pepper. Pour half of the seasoned dumplings into a half pan. Top with half of the Swiss cheese and half of the bacon. Repeat this step. Cook until cheese is melted and everything is heated throughout. Top with green onions.
YIELD | 6
SMOKE’NFAST MINI KC WILD PORK WINGS (918218 – 2/5 lb)
VALLEY GOLDEN HONEY MUSTARD (630471 – 1/1 gal)
Fried Pork Fried Pork Honey Mustard with German Spaetzle Mac & Cheese
HIDDEN
Wings Wings
SPAETZLE DUMPLINGS (983770 – 4/3 lb)
Add German flair to your menu with Spaetzle, or small dumplings, made by dropping pieces of dough into boiling water.
BACON – 14-18 CT (924600 – 1/15 lb)
Potato Bratwurst Soup
1 each Kraft Heinz Chef Francisco Potato with Bacon Condensed Soup (943230)
1/2 gal Kemps Whole Milk (347420)
1 qt Kaiser Sauerkraut (610560)
8 each Johnsonville Bratwurst – 4x1 (916598)
As needed Beer
1 each Fresh Yellow Onion (361043), rough chopped
As needed Fresh Green Onion (361010), diced
24 each J&J Bavarian Soft Pretzel Sticks (942280), prepared
PREP | Place bratwursts into a saucepan. Pour enough beer into pan to cover bratwursts. Add chopped yellow onion. Place over high heat, bring to a boil and then reduce to a simmer. Cook until internal temperature reaches 165°F. Remove bratwursts from pan. Place onto grill. Cook until browned. Set aside.
Pour soup and milk into a kettle. Whisk together. Add sauerkraut.
Dice six of the bratwursts. Add to soup.
Heat soup to serving temperature.
Serve soup topped with remaining two bratwursts sliced and diced green onions along with pretzel sticks.
YIELD | 12
CHEF FRANCISCO POTATO WITH BACON CONDENSED SOUP (943230 – 4/4 lb)
Featuring big chunks of tender potatoes, smoky bacon bits and a medley of vegetables including carrots and celery.
BRATWURST – 4X1 (916598 – 6/2.5 lb)
bratwurst bratwurstPotato Soup
Classic Bratwurst with German Potato Salad
1 each Johnsonville Bratwurst – 5x1 (954590), prepared
1 each Rotella’s Sliced Brat Bun (966265)
As needed Kaiser Sauerkraut (610560)
As needed German Potato Salad (see recipe)
PREP | Serve prepared bratwurst on bun with sauerkraut and a side of German potato salad.
YIELD | 1
German Potato Salad
2 lb Fresh Red Potatoes (361560), cut into large pieces
1 lb Smithfield Bacon – 14-18 ct (924600)
1/2 cup Knouse Musselman’s Apple Cider Vinegar (640000)
PREP | Boil potatoes until tender, not mushy. Drain and cool. Place into a mixing bowl.
Cook bacon in a sauté pan, saving bacon grease. Chop bacon.
Mix remaining ingredients except onion with reserved bacon grease. Toss mixture with potatoes to coat. Add chopped bacon back in if haven’t already.
Serve hot or cold. Best served hot.
Top with diced green onion.
YIELD | Varies
BRATWURST – 5X1 (954590 – 2/5 lb)
bratwurst bratwurst Classic
with German Potato Salad
SLICED BRAT BUN (966265 – 9/6 ct)
SAUERKRAUT (610560 – 1/2 gal)
FRESH RED POTATOES (361560 – 1/50 lb)
BACON – 14-18 CT (924600 – 1/15 lb)
GREY POUPON DIJON MUSTARD (560170 – 6/24 oz)
The distinctive Dijon flavor that originated in France! Great on the table to add flair to a sandwich or burger and also works well as a back-of-the-house ingredient!
Martin Bros. Distributing
#bratwurst #kraut #octoberfest
Pork Tenderloin with Garlic Herb Potatoes & Rotkohl
2 each Hormel Always Tender Center Cut Boneless Pork Loin (918570)
As needed Salt As needed Pepper
24 oz Walker’s Garlic Herb Red Potatoes (906188), prepared As needed Rotkohl (see recipe)
PREP | Season pork loin with salt and pepper. Roast until internal tempearture reaches 145°F. Let rest for 5-10 minutes before slicing. Serve with prepared potatoes and rotkohl (sweet and sour cabbage).
YIELD | Varies
Rotkohl
2 lb Fresh Shredded Red Cabbage (380253)
1/4 cup Butter (995080)
2 cups Fresh Yellow Onion (361043), diced
2 cups Fresh Granny Smith Apples (370750), diced
1 cup Knouse Musselman’s 100% Apple Cider (730410)
1/4 cup Knouse Musselman’s Apple Cider Vinegar (640000)
2 each McCormick Whole Bay Leaves (472161)
4 each McCormick Whole Cloves (473131)
2-3 Tbsp Sugar (474120)
As needed Salt As needed Pepper
PREP | In a small kettle over medium heat, melt butter. Add onions. Sauté until onions start to become translucent. Add apples and cabbage. Continue to sauté for an additional 5 minutes. Adjust heat to ensure mixture is sautéing properly. Add apple cider, vinegar, bay leaves, cloves, sugar, salt and pepper. Bring to a simmer. Cook for an additional 30 minutes.
Loin trimmed of all excess fat and marinated, which keeps it moist even if overcooked or held for long periods of time. Marinade has neutral flavor profile, which makes it ideal for any recipe idea.
tenderloin tenderloinPork
GARLIC HERB RED POTATOES (906188 – 2/5 lb)
Large sliced red potatoes folded in a garlic herb sauce.
FRESH SHREDDED RED CABBAGE (380253 – 1/5 lb)
WHOLE BAY LEAVES (472161 – 1/2 oz)
WHOLE CLOVES (473131 – 1/11 oz)
Wiesnhendl
1 each Gold’n Plump Whole Rotisserie Chicken (972810), cut in half
1 tsp Salt
1 tsp Pepper
2 tsp McCormick Perfect Pinch Garlic & Herb Seasoning (475751)
1/2 tsp McCormick Crushed Red Pepper (475721)
2 Tbsp McCormick Fancy Spanish Paprika (472481) As needed Cortona Extra Virgin Olive Oil (620591)
8 oz Mrs. Gerry’s Sweet Pepper Slaw (909730)
2 each J&J Bavarian Soft Pretzel Twist (952040), heated
4-6 oz ConAgra Award Cuisine Cheddar Cheese Sauce (430250), heated
PREP | Preheat oven to 350°F. Mix salt, pepper, seasoning, red pepper and paprika together. Brush chicken with olive oil. Coat with seasoning blend on all sides. Roast until internal temperature reaches 165°F. Serve with slaw, pretzel and cheese sauce.
YIELD | 2
WHOLE ROTISSERIE CHICKEN (972810 – 12/3.2-3.5 lb)
Family-sized, fresh rotisserie chicken. Ready to cook. Super trimmed and marinated whole birds.
SWEET PEPPER SLAW (909730 – 2/5 lb)
A modern twist on the classic sweet and sour coleslaw. This colorful, refreshing coleslaw combines shredded cabbage, fresh red, yellow, orange and green bell peppers, onion and celery seed.
Wiesnhendl Wiesnhendl
PERFECT PINCH
GARLIC & HERB SEASONING (475751 – 1/20 oz)
Classic flavor without the salt. Made from garlic and other premium ingredients including oregano, basil, orange peel and rosemary.
CRUSHED RED PEPPER (475721 – 1/13 oz)
FANCY SPANISH PAPRIKA (472481 – 1/18 oz)
BAVARIAN SOFT PRETZEL TWIST (952040 – 40/7 oz)
CHEDDAR CHEESE SAUCE (430250 – 6/#10)
Apple Strudel Stick Sundae
1 each General Mills Pillsbury Apple Strudel Stick (987300), prepared
1-2 scoops Blue Bunny Butter Pecan Ice Cream (990240)
As needed Rich’s On Top Whipped Topping (988060)
As needed Lyons Caramel Hot Fudge Topping (770430)
1 oz Azar Large Candied Pecan Pieces (344568)
PREP | Cut cooled strudel sticks on the bias. Build dessert like a sundae.
YIELD | 1
PILLSBURY APPLE STRUDEL STICK (987300 – 96/2.75 oz)
Made with puff pastry dough and a sweet, apple filling in an easy freezer-to-oven format.
BUTTER PECAN ICE CREAM (990240 – 1/3 gal)
Hints of sweet maple in rich and creamy butter pecan flavored ice cream studded with crunchy pecans.
ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in a pastry bag with decorator tip and easy-open seal.
Strudel Stick Strudel Stick Apple
The perfect fall dessert?? #fall #octoberfest #icecream #strudel
Stick StickSundae
HOT
(770430 – 12/25 oz) In a squeeze bottle that heats easily in a water bath or microwave and handles easily. Great for sundaes and other dessert creations.
CANDIED
(344568 – 1/5 LB)
CARAMEL
FUDGE TOPPING
LARGE
PECAN PIECES
Loaded German Chocolate Cake
1 each Sara Lee Premium German Chocolate Cake (90350486)
As needed Rich’s On Top Whipped Topping (988060)
As needed Azar Coconut (464038) As needed Chocolate Almond Bark (90647015)
PREP | Cut cake into 6-8 pieces when it is still a bit frozen.
Preheat oven to 350°F. Spread coconut out onto a baking sheet. Bake until starts to brown, tossing during baking to brown evenly.
Use a vegetable peeler or mandolin to shave chocolate.
Serve thawed cake with a dollop of whipped topping, toasted coconut and shaved chocolate.
YIELD | 6-8
PREMIUM GERMAN CHOCOLATE CAKE (90350486 – 4/9 IN)
German chocolate three-layer cake with caramel, pecans and walnuts all covered with coconut icing.
ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in a pastry bag with decorator tip and easy-open seal.
German Chocolate German Chocolate Loaded Cake
This Cake is Decadent!
UPCOMING WEBINARS
Sept 11
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Love ‘Em or Lose ‘Em: Engaging, Motivating & Retaining Key Employees
Unless organizations are willing to provide what their most talented employees need and expect in a work culture, the best and brightest will seek opportunities elsewhere, leaving a scramble to replace them. This webinar will address how we can develop more employeecentric cultures in order to attract and retain employees.
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM and SNAI (School Nutrition Association Iowa.
Audience: Everyone
THE FUTURE IS HERE.
WEBINAR SCHEDULE 2024
January 10 Critical Food Safety: Allergens and Your Role
February 7 Documentation Do’s & Don’ts
March 13
April 10
May 8
Interpersonal Skills & Motivation Tendencies in Leadership
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
November 13
December 18
Delicious Short-Cuts
Back to Basics: Diabetes Review & Update
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.
