Apple Glazed Ham with Stuffing &
Mashed Potatoes
1 each Smithfield Silver Medal Hickory Smoked Boneless Pit Ham (915080)
As needed Water
As needed Apple Glaze (see recipe)
1 package Kraft Heinz Stove Top Chicken Flavor Flex Serve Stuffing Mix (417050), prepared as directed and/or made into your own
1 package Basic American Potato Pearls Extra Rich Mashed Potatoes (602630), prepared as directed and/or made into your own
PREP | Preheat oven to 350°F. Remove ham from packaging and place in covered roasting pan with a little bit of water. Heat approximately 10 minutes per pound.
Uncover when internal temperature reaches 100°F. Glaze with part of the glaze. Repeat glaze approximately every 15 minutes.
Continue to cook until internal temperature reaches 140°F. Remove from oven. Let rest for 15 minutes before slicing. Serve with prepared stuffing and prepared mashed potatoes.
YIELD | Varies
Apple Glaze
2 each Washington Gala Apples (370200), peeled, diced small
As needed Water
2 cups Knouse Musselman’s Apple Butter (570580)
1 cup Lyons Highland Market Essentials Pancake & Waffle Syrup (770470)
2 Tbsp Kraft Heinz Grey Poupon Dijon Mustard (560212)
PREP | Place apples in a saucepan. Add water to cover apples. Bring to a boil. Reduce to a simmer. Continue to simmer for 5-8 minutes or until apples are tender. Strain apples.
In a second saucepan, add apple butter, syrup and mustard. Bring to a simmer. Simmer for 10 minutes, stirring occasionally to prevent from burning. Add strained apples. Continue to simmer for an additional 2-3 minutes. Glaze can be used hot or cooled.
YIELD | Glazes up to a 13-16 lb ham
WASHINGTON GALA APPLES (370200 – 1/113-125 ct)
Gala apples have a sweet, mild flavor and a crisp texture.
Apples&Ham = perfect
MUSSELMAN’S APPLE BUTTER
(570580 – 3/120 oz)
Made with apples, sugar, apple cider vinegar and premium spices.
SILVER MEDAL HICKORY SMOKED BONELESS PIT HAM (915080 – 2/13-16 lb)
Solid muscle, lean and water added ham that’s fully cooked - hickory smoked for eight hours for an outstanding flavor. This boneless original pit ham is perfect for buffets and carving stations.
Martin Bros. Culinary
CHEF SCOTT FADDEN
Holidaypairing
for video!
GREY POUPON DIJON MUSTARD (560212 – 1/48 oz)
AdD the following to make stuffing mix your own:
• Sautéed celery • Sautéed onion
• Cooked ground sausage
• Sage or herbs
• Dried cranberries, pecans or walnuts
• Sautéed mushrooms, garlic and parmesan
• Cooked brocColi, bacon and chedDar
AdD the following to make potato pearls your own:
• Cream and butter • ChedDar cheese
• parmesan and garlic • Herbs
• Cooked bacon, sour cream and chedDar cheese
• ranch mix • fried onions
HIGHLAND MARKET ESSENTIALS PANCAKE & WAFFLE SYRUP
(770470 – 4/1 gal)
More than just a breakfast topping. Sure, you can drizzle it over your morning stack of pancakes or other breakfast favorites. But with its smooth, maple flavor, it’s also a perfect addition in baking, cooking, sauces, marinades and more.
STOVE TOP CHICKEN FLAVOR FLEX SERVE STUFFING MIX
(417050 – 6/48 oz)
Made with breadcrumbs, cooked chicken, onions, celery and spices. Perfect as a savory year-round side dish, an addition to bulk recipes or stuffed inside a Thanksgiving turkey. Ideal for use in restaurants, commercial kitchens, cafeterias and more, the Flex Prep bag packaging offers the option to make single or multiple servings at a time.
POTATO PEARLS EXTRA RICH MASHED POTATOES
(602630 – 6/3.5 lb)
Extra smooth mashed potatoes with low sodium. Easy. Delicious. Consistent. Just add boiling water and mix.
Made from robust #1 grade mustard seeds, the finest wine and a unique blend of spices to add bold appeal to any dish. Grey Poupon is great on the table to add flair to a sandwich or burger and also works well as a back-of-house ingredient. earn $5 per case! Maximum total rebate $200. Minimum total rebate $50. Offer
Honey Mustard Glazed Ham
1 each Hormel Cure 81 Hardwood Smoked Ham (931250)
As needed Water
As needed Honey Mustard Glaze (see recipe)
PREP | Preheat oven to 350°F. Remove ham from packaging and place in covered roasting pan with a little bit of water. Heat approximately 10 minutes per pound. Uncover when internal temperature reaches 100°F. Glaze with part of the glaze. Repeat glaze approximately every 15 minutes. Continue to cook until internal temperature reaches 140°F. Remove from oven. Let rest for 15 minutes before slicing.
YIELD | Varies
Honey Mustard Glaze
1 Tbsp Unsalted Butter (995090)
1/4 cup McCormick Minced Onion (475921)
1/2 cup Highland Market Merit Honey (757300)
1/4 cup Kraft Heinz Grey Poupon Dijon Mustard (560212)
1/4 cup McCormick French’s Yellow Mustard (561900)
1 cup Lyons 100% Orange Juice (734418)
1/4 cup Knouse Musselman’s Apple Cider Vinegar (640000)
1 cup Brown Sugar (474420)
PREP | In a saucepan over mediumhigh heat, melt butter. Add onion, honey, mustards, orange juice and apple cider vinegar. Bring to a simmer. Continue to simmer until reduced in half. Add brown sugar. Cook for an additional minute. Set aside.
YIELD | Glazes up to a 8-9 lb ham
Parmesan Cheddar Potatoes
5 qt Water, boiling
4 oz Unsalted Butter (995090)
1 package Basic American Scalloped Potatoes (602690)
3 cups Land O Lakes Shredded Mild Cheddar Cheese (354590)
1 cup Grated Parmesan Cheese (430201)
2 cups Kerry Golden Dipt Panko (415090)
2 oz Unsalted Butter (995090), melted
As needed Green Onion (361010), chopped
PREP | Preheat oven to 400°F. Combine boiling water and 4 ounces unsalted butter in a 2 1/2-inch deep full size steamtable pan. Stir in potatoes sauce mix until dissolved. Add potato slices. Stir. Add cheeses. Stir. Bake for 45-60 minutes, topping potatoes with mixture of panko and melted butter for last 15 minutes of cooking. Garnish with green onion.
YIELD | 30
100% ORANGE JUICE (734418 – 12/46 oz)
Ready to serve and packed in resealable aseptic cartons for the ultimate in quality and convenience.
CURE 81 HARDWOOD SMOKED HAM (931250 – 4/8-9 lb)
A whole muscle, natural juice ham that is exceptionally lean. Naturally hardwood smoked to give it unsurpassed flavor.
FRESH GOURMET INFUSED DRIED CRANBERRIES (581750 – 1/5 lb)
SCALLOPED POTATOES
(602690 – 6/2.25 lb)
Savory butter sauce with herbs and thinsliced potatoes. 190 mg of sodium per serving makes it a fit for dietary restrictions and increases menu flexibility.
FLAV-R-PAC FIRE
Did You Know?
Roasted Brussel Sprouts
8-10 cupsOregon Potato Flav-R-Pac Fire Roasted Brussels Sprout Halves (962245)
As neededSugar Foods Fresh Gourmet Infused Dried Cranberries (581750)
PREP | Heat brussels sprouts and toss with dried cranberries.
YIELD | 8-10
GREY POUPON DIJON MUSTARD (560212 – 1/48 oz)
Made from robust #1 grade mustard seeds, the finest wine and a unique blend of spices to add bold appeal to any dish.
MINCED ONION
(475921 – 1/17 oz)
An easier way to bring the taste and texture of onions to any culinary creation. Presents the same distinctive taste as fresh onions, with 3 tablespoons equal to 1/2 cup of fresh onion. Made from quality onions and provides a convenient dry storage option that saves time with no peeling, slicing or chopping needed.
FRENCH’S YELLOW MUSTARD
(561900 – 12/12 oz)
French’s instantly became the gold standard for mustard, and even after over 100 years, it remains the category leader, exclusively using certified master grinders to ensure the perfect mustard grind and smooth tangy mustard flavor every time. Made with #1 grade mustard seeds for unmatched flavor and quality.
French’s Classic Yellow Mustard was first introduced in 1904 at the St. Louis World Fair! dish! | martinbros.com
Roasted Beef Tenderloin
1 each Copper Creek Beef Tenderloin (324190), trimmed
As needed Cortona Extra Virgin Olive Oil (620591)
As needed Salt
As needed Pepper
PREP | Preheat oven to 450°F. Rub tenderloin with olive oil. Season with salt and pepper. Place onto a pan with a roasting rack. Cook for 10-15 minutes to get a nice crust/ sear. Reduce oven to 300°F. Continue to cook until internal temperature reaches 120125°F. Remove from oven. Let rest for 10-15 minutes before slicing.
YIELD | Varies
Mushroom Risotto
1/2 cup Cortona Extra Virgin Olive Oil (620591), divided
2 1/2 lb Fresh Thin Sliced Mushrooms (380680)
1 1/2 cups Fresh Diced Yellow Onion (380718)
2 cups Roland Arborio Rice (471001)
1/2 cup White Wine
2 qt Chicken Stock made from Custom Culinary True Foundations Liquid Chicken Stock Concentrate (501900), warmed
1/2 cup Unsalted Butter (995090)
1/2 cup Grated Parmesan Cheese (430201)
As needed Salt
As needed Pepper
PREP | In a sauté pan over medium-high heat, add half the olive oil. Sauté mushrooms and onions until they start to get tender, about 3 minutes. Set aside.
In a second pan large enough to hold all ingredients over a medium heat, add remaining olive oil and rice. Stir to coat rice. Cook until rice starts to brown, turning a hue of yellow, which should take approximately 3-5 minutes. Add mushrooms and onions. Add wine. Simmer for a minute or two. Turn up heat and start adding some of the stock. Bring to a simmer. Let cook. Add more stock as needed to get to creamy consistency. Rice should be cooked but firm.
Add butter and parmesan cheese. Stir. Adjust flavor with salt and pepper.
YIELD | 6-8
Cascade Vegetables
1 package Oregon Potato Flav-R-Pac American Harvest Cascade Blend Vegetables (964400)
As needed McCormick Grill Mates Vegetable Seasoning (470201)
PREP | Prepare vegetables as directed. Season.
YIELD | 23
GRILL MATES VEGETABLE SEASONING (470201 – 1/20 oz)
Features spices, herbs and vegetables including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives that enhance the naturally delicious flavor of vegetables and vegetable dishes. Great as a shake-on or when broiling, baking or stir-frying. Makes an ideal enhancement to more delicate meats, fish, poultry and eggs. For a quick side dish, toss with pasta and olive oil. Also makes a great marinade.
The perfect datenight?? #beef #tenderloin #wine #yes,please
tenderloin tenderloin Roasted Beef
COPPER CREEK BEEF TENDERLOIN PSMO ANGUS CHOICE UPPER 2/3 (324190 – 12/1 piece)
Did You Know?
Arborio Rice is what is used to make Risotto.
ARBORIO RICE (471001 - 1/11 lb)
Arborio rice is a short-grain rice with a high starch content and is best known for its use in risotto. Yields a rich, creamy risotto that can be served as a main course, side dish or appetizer.
TRUE FOUNDATIONS LIQUID CHICKEN STOCK CONCENTRATE (501900 – 6/32 oz)
Authentic-tasting chicken stock that delivers great flavor, a clean ingredient deck and convenience.
FLAV-R-PAC AMERICAN HARVEST CASCADE BLEND VEGETABLES (964400 – 6/4 lb)
Yellow carrots, orange carrots and green beans.
Spiced Cranberry Glazed Turkey
1 each Butterball Premium Boneless Oven Ready Skin-On Cook-In Foil Turkey Breast Roast (802910)
As needed Spiced Cranberry Glaze (see recipe)
PREP | Cook as directed on package, opening foil when turkey reaches 125°F and pouring/brushing half of the glaze onto the turkey. Return to oven. Roast an additional 15 minutes. Pour remaining glaze over the turkey. Cook until turkey reaches 165°F. Remove from oven. Let rest for 15-20 minutes before slicing.
YIELD | Varies
Spiced Cranberry Glaze
3 cups Ruby Kist Whole Berry Cranberry Sauce (750060)
1 Tbsp McCormick Ground Cinnamon (472248)
2 tsp McCormick Ground Ginger (470050)
2 tsp McCormick Ground Allspice (472741)
PREP | Mix all ingredients together.
YIELD | Glazes up to a 9-10 lb turkey
Bourbon Pecan Sweet Potatoes
1 can Sweet Potatoes (605000)
1 cup Brown Sugar (474420)
1 cup Unsalted Butter (995090), melted
2 oz Bourbon
1 Tbsp McCormick Ground Cinnamon (472248)
1 1/2 cups Azar Chef Xpress Candied Large Pecan Pieces (344568)
PREP | Preheat oven to 350°F. Place sweet potatoes in a large bowl. Smash with a potato masher, leaving some chunks. Add brown sugar, melted butter, bourbon and cinnamon. Bake covered for approximately 45 minutes. Remove cover. Top with pecans. Continue to cook an additional 15 minutes or until internal temperature reaches 165°F.
YIELD | 16-20
Garlic Butter Green Beans
1/4 cup Unsalted Butter (995090)
1 bag Oregon Potato Flav-R-Pac Petite Whole Green Beans (346318)
1 Tbsp Wholesale Minced Garlic in Water (391021)
8 slices Hormel Old Smokehouse Pecanwood Smoked Bacon – 18/22 (806980), cooked, chopped
As needed Salt
As needed Pepper
PREP | Melt butter in sauté pan. Add green beans, cooking until desired tenderness. Add garlic. Continue to cook an additional minute. Add bacon. Season with salt and pepper.
YIELD | 6-8
cranberry cranberry Spiced Glazed Turkey
OLD SMOKEHOUSE PECANWOOD SMOKED BACON – 18/22 (806980 – 2/10 lb) Naturally smoked over 100% pecanwood chips and made from lean, selected pork bellies for a full-bodied bacon without being overpowering.
PREMIUM BONELESS OVEN READY SKIN-ON COOK-IN FOIL TURKEY BREAST ROAST (802910 – 2/9-10 lb)
Ready-to-cook roast made from lightly seasoned, skin-on boneless breast meat and wrapped in foil. The perfect alternative to a whole turkey. Turns out moist and delicious every time.
GROUND CINNAMON (472248 – 1/18 oz)
A fragrant, pure ground, culinary- grade cinnamon that has a sweet and warm flavor. Cinnamon in the ground form is used in baked dishes, with fruits and in confections.
GROUND GINGER (470050 – 1/12.5 oz)
Characterized by its unique combination of citrusy and musty, earthy notes that’s warming to taste. Lends itself well to spicy meat, seafood and Asian and Indian dishes along with fruits and vegetables.
GROUND ALLSPICE (472741 – 1/16 oz)
Features a woody flavor combination reminiscent of cloves, cinnamon and nutmeg. Great in a variety of applications, from baked goods and desserts to Caribbean and Middle Eastern-inspired cuisine.
Orange Maple Glazed Salmon
4 each High Liner Faroe Island Atlantic Salmon (925210) As needed Orange Maple Glaze (see recipe)
PREP | Place salmon onto a baking sheet. Brush with glaze. Bake or broil to desired doneness. Brush with glaze again before serving.
YIELD | 4
Orange Maple Glaze
1 cup Lyons Highland Market Essentials Pancake & Waffle Syrup (770470)
1/2 cup Lyons 100% Orange Juice (734418)
2 Tbsp Brown Sugar (474420)
1 Tbsp Kraft Heinz Grey Poupon Dijon Mustard (560212)
1 Tbsp Fresh Ginger (391014), minced
1/2 tsp Salt
1/2 tsp Pepper
PREP | Simmer all ingredients in a saucepan for 10-15 minutes to reduce and turn into a syrup consistency.
YIELD | Glazes up to 4 8-oz salmon fillets
Roasted Rosemary Potatoes
1 package Simplot RoastWorks Roasted Rosemary Redskin Potatoes (962840)
PREP | Prepare potatoes as directed.
YIELD | 12
Hot Bacon Spinach Salad
4 oz Fresh Spinach (361170)
4 strips Hormel Old Smokehouse Pecanwood Smoked Bacon – 18/22 (806980), cooked, chopped
As needed Fresh Red Onion (361112), sliced
2-3 oz Azar Chef Xpress Candied Large Pecan Pieces (344568)
4 oz Ventura Hidden Valley Hot Bacon Dressing (345700)
PREP | Plate salad, starting with spinach and finishing with pecans. Serve dressing on top or on the side.
YIELD | 1
glazed glazedOrange Maple
ROASTWORKS ROASTED ROSEMARY REDSKIN POTATOES (962840 – 6/2.5 lb)
Skin-on chunks of premium redskin potatoes expertly seasoned with rosemary, olive oil and spices to create a savory side or ingredient in a wide range of dishes.
VALLEY HOT
(345700 – 4/1 gal)
A thin-bodied dressing that possesses a sweet, slightly vinegary and bacon flavor and aroma.
HIDDEN
BACON DRESSING
salmon salmon
FAROE ISLAND ATLANTIC SALMON (925210 – 20/8 oz)
Truly a step up in quality. Farmed in the pristine North Atlantic, this salmon’s antibiotic-free diet consists of fish with a higher content of oil, which produces a distinctive, buttery-rich flavor and higher Omega-3 content. Individually vacuum packed, simple-to-prepare and non-GMO.
HIGHLAND
MARKET
ESSENTIALS
PANCAKE & WAFFLE SYRUP (770470 – 4/1 gal)
More than just a breakfast topping. Sure, you can drizzle it over your morning stack of pancakes or other breakfast favorites. But with its smooth, maple flavor, it’s also a perfect addition in baking, cooking, sauces, marinades and more.
100% ORANGE JUICE (734418 – 12/46 oz)
Ready to serve and packed in resealable aseptic cartons for the ultimate in quality and convenience.
(560212 – 1/48 oz)
GREY POUPON DIJON MUSTARD
Martin Bros. Distributing
Spicy Garlic Shrimp Cocktail
2 Tbsp Wholesale Minced Garlic in Water (391021)
2 Tbsp McCormick Old Bay Seasoning (473001)
2 Tbsp McCormick Dark Chili Powder (472211)
1 Tbsp McCormick Crushed Red Pepper (475721)
1 Tbsp Salt
1 each Fresh Lemon (376111)
1 bag Aqua Star Tail-On Peeled & Deveined Shrimp – 13-15 ct (924428)
As needed Ventura Sauce Craft Cocktail Sauce (560221)
PREP | Fill a 2-gallon kettle 2/3 full of water. Add garlic, old bay seasoning, chili powder, red pepper, salt and lemon. Bring to a boil. Continue to boil for 3-4 minutes. Add shrimp. Remove from heat. Let sit for 2-3 minutes. Drain. Place shrimp in a bowl of ice water to quickly chili. Serve shrimp chilled with cocktail sauce.
YIELD | 5-6
A tangy blend of tomato, chili sauce, lemon juice and other fine ingredients. Perfect for your favorite seafood dishes.
This Shrimp Cocktail is Meant for a Holiday Menu!
CRAFT COCKTAIL SAUCE
A Perfect Dessert Feature for the Fall & Holiday Season!
Sell $8.99 Cost $2.80 potential
Extreme Pumpkin Pie Shake
12 oz Blue Bunny Quick Blend Ice Cream (990890)
1/4 cup Milk
1 slice Sara Lee Chef Pierre PreBaked Pumpkin Pie (981480)
1 tsp McCormick Pumpkin Pie Spice (472621)
As needed Lyons Caramel Hot Fudge Topping (770430)
As needed Rich’s On Top Whipped Topping (988060)
As needed McCormick Pumpkin Pie Spice (472621)
1/2 slice Sara Lee Chef Pierre Pre-Baked Pumpkin Pie (981480)
PREP | In a blender, combine ice cream, milk, slice of pie and 1 teaspoon pumpkin pie spice. Blend. Drizzle caramel down the inside of serving glass. Fill glass with shake. Garnish with whipped topping, extra pumpkin pie spice and 1/2 slice of pie.
YIELD | 1
QUICK BLEND ICE CREAM (990890 – 1/3 gal)
Real ice cream uniquely formulated to provide a softer product at normal dipping temperatures. Compared to regular ice cream taking 1-2 minutes to blend a shake on a spindle blender, Quick Blend blends in seconds.
CHEF PIERRE PRE-BAKED PUMPKIN PIE (981480 – 6/10 in)
A classic fall favorite that starts with a tender, golden flaky crust filled with a lightly spiced pumpkin filling that’s full of flavor. Pre-baked for convenience.
PUMPKIN PIE SPICE (472621 – 1/16 oz)
Black Friday Turkey Flatbread
1 each Rich’s Par-Baked Rustic Oval Flatbread (908600)
As needed Cortona Extra Virgin Olive Oil (620591)
3 oz Custom Culinary Turkey Flavored Gravy Mix (504030), prepared
1 cup Fresh Spinach (361170), wilted
4 oz Butterball Premium Boneless Oven Ready Skin-On Cook-In Foil Turkey Breast Roast (802910), prepared, sliced
1 cup Shredded Mozzarella Cheese
1/2 cup Ruby Kist Whole Berry Cranberry Sauce (750060)
PREP | Preheat oven to 425°F. Brush flatbread with olive oil. Spread gravy on top. Top with spinach, turkey and mozzarella. Bake until cheese is melted and starts to brown. Drizzle with cranberry sauce.
YIELD | 2-3
PAR-BAKED RUSTIC OVAL FLATBREAD (908600 – 48/4.8 oz)
This 12x5 oval traditional flatbread has a rustic appeal and soft, chewy texture. Perfect for sandwiches, wraps, pizza and more. Thaw, bake and serve for sweet and savory applications.
TURKEY FLAVORED GRAVY MIX (504030 – 8/12 oz)
An attractive light brown gravy with authentic, savory pan-roasted turkey flavors in just minutes. Also great as an appetizing rub.
Black
flatbread flatbread
PREMIUM BONELESS OVEN
READY SKIN-ON COOK-IN FOIL
TURKEY BREAST ROAST (802910 – 2/9-10 lb)
Ready-to-cook roast made from lightly seasoned, skin-on boneless breast meat and wrapped in foil. The perfect alternative to a whole turkey. Turns out moist and delicious every time.
prime rib
1 each Oven Roasted Select Beef Prime Rib (907915 – 1/26 lb)
PREP | Oven - Preheat oven to 275°F. Remove prime rib from packaging. Place with its juices into a large pan with at least 2-inch sides. Cover with foil. Warm until internal temperature reaches 115-120°F, approximately 2 - 2-1/2 hours, remembering that ovens will vary and this prime rib comes fully cooked so you don’t want to overheat it. Remove from oven. Let rest for 20-30 minutes before slicing, which will bring it up to 120-125°F (rare).
Au Jus – Dip slice of prime rib in a hot pan of au jus. (Do not boil.) Bring to customer’s requested temperature.
Microwave – Place leaf lettuce under and over slice of prime rib. Add au jus to the plate. Microwave at 50-70% until reaches customer’s requested temperature. (Remove lettuce before serving.)
YIELD | Varies
Parmesan crusting
1 cup Grated Parmesan Cheese (430201)
3 Tbsp Unsalted Butter (995090), melted
1/2 cup Sugar Foods Highland Market Merit Breadcrumbs (415638)
CoMiNG iN NoVeMBer
1 Tbsp McCormick Granulated Garlic (472321)
3 Tbsp Ventura Highland Market Essentials Heavy Duty Mayonnaise (630248)
1 tsp Pepper
PREP | Mix all ingredients together. When ready to serve, top slice of prime rib with crusting. Place under a salamander or in a hot oven to brown.
YIELD | 4
Blue cheese crusting
3 Tbsp Unsalted Butter (995090), melted
1 Tbsp Cortona Extra Virgin Olive Oil (620591)
6 oz IPAP Great Lakes Blue Cheese Crumbles (903870)
1/2 cup Kerry Golden Dipt Panko (415090)
As needed Salt
As needed Pepper
1/2 cup Fresh Yellow Onion (361077), caramelized
PREP | Mix all ingredients together. When ready to serve, top slice of prime rib with crusting. Place under a salamander or in a hot oven to brown.
YIELD | 4
prime prime
Crusting or Topping Prime Rib
rib rib Four Ways
GRANULATED GARLIC (472321 – 1/26 oz)
LAWRY’S MONTEREY STYLE SEASONING ROASTED GARLIC & RED BELL PEPPER (473241 – 1/21 oz)
MASTER’S TOUCH AU JUS BASE (501508 – 12/1 lb)
Garlic scallion butter
1 lb Unsalted Butter (995090), room temperature
1 cup Green Onion (361010), finely chopped
2 Tbsp Wholesale Minced Garlic in Water (391021)
2 Tbsp McCormick Lawry’s Monterey Style Seasoning Roasted Garlic & Red Bell Pepper (473241)
PREP | In a bowl, combine all ingredients, blending well. Place onto plastic wrap, roll while making a log and seal. Place in cooler for at least one hour. Slice as needed to place on prepared prime rib.
YIELD | 8
Au jus & mushrooms
1 qt Au Jus prepared from Custom Culinary Master’s Touch Au Jus Base (501508)
3 lb Fresh Medium White Mushrooms (360930) 1/2 cup Unsalted Butter (995090) As needed Cornstarch
PREP | Sauté mushrooms with butter. Heat au jus. To get a little body to the au jus, add a little cornstarch slurry and boil until it’s the consistency you want. Add mushrooms to au jus once they are soft. Ladle over prime rib when serving.
YIELD | 16
Dulce de Leche Pie or Parfait
1 slice Sara Lee Chef Pierre Dulce de Leche Cream Pie (966135)
As needed Lyons Caramel Hot Fudge Topping (770430)
As needed Lyons Chocolate Hot Fudge Topping (770420)
As needed Rich’s On Top Whipped Topping (988060)
PREP | Cut a piece of pie. Serve as is with all the toppings or cut pie up into pieces and layer in a glass and create your own design with toppings
YIELD | 1
CHEF PIERRE
DULCE DE LECHE CREAM PIE (966135 – 4/10 in)
A flaky crust lined with a layer of rich chocolate all topped with fluffy dulce de leche filling. save $5 per case!
Maximum total rebate $500. Offer valid through 12/31/2024.
Ask your Martin Bros. representative for more information.
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 pastry bags with decorator tips and easy-open seals.
CARAMEL HOT FUDGE TOPPING (770430 – 12/25 oz)
A squeeze bottle topping that heats easily in a water bath or in a microwave and handles easily. Great for sundaes and other dessert creations!
CHOCOLATE HOT FUDGE TOPPING (770420 – 12/24 oz)
A squeeze bottle topping that heats easily in a water bath or in a microwave and handles easily. Great for sundaes and other dessert creations!
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Back to Basics: Diabetes Review & Update
If you work in senior living, you know how prevalent diabetes is among our residents. In this webinar, we will review the basics of diabetes including what’s going on metabolically with diabetes, as well as strategies to manage it.
Presenter: Christine Link, MBA, RD, LD & Becca Van Roekel, MCN, RD, LD
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM and SNAI (School Nutrition Association Iowa). Audience: Everyone
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 Dining Survey Readiness
May 8 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
THE FUTURE IS HERE.
Introducing Automation
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