Author: David

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Golden Dome Hash Browns

Peel potatoes, then boil in heavily salted water until very soft. Remove and allow to cool, then grate. Portion into 7 oz. portions.

Heat a non-stick pan over high heat, and add 1 oz. clarified butter. Add one portion of grated potato, then season with salt and pepper mix. Using a spatula, push the potatoes along the edges back into the center.

When golden brown on the bottom, flip then repeat. Transfer to a warm plate, and garnish with chopped parsley.

In the Tavern, cook on the griddle in the hot area as shown.

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3 – All Beef Chili

Description: cheddar, green onions, sour cream
Date: 12.25.18
Allergens: Garlic, onion, chili
Plating: Tavern bowl, tavern plate, banana leaf
 Price:  $                                          8.00
Portion Plate Component
8 oz. Chili
1/2 oz. Grated cheddar cheese
1 Tbl. Sour cream
1/2 oz. Sliced scallions
15 each Tortilla chips

Ladle the chili into a small pot, and heat through over high heat. Transfer to a warm bowl. Garnish with grated cheddar cheese, sour cream, and sliced green onions.

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1 – Breakfast Burrito

Description: Soft scrambled eggs with chorizo, black beans, and tomatillo salsa in a flour tortilla
Date: 12.24.18
Allergens: Dairy, egg, onion, garlic, gluten
Plating: Tavern plate
 Price:  $                                        11.00
Portion Plate Component
1 Tbl. Whole butter
2 oz. Chorizo, rendered
1 each Hangtown kit
4 oz. Black beans
3 Tbl. Tomatillo salsa
1 each Flour tortilla
1 each Strawberry
1 slice Orange slice

Place the butter and chorizo into a non-stick pan, and place over high heat. When butter sizzles, add the egg kit, and scramble until almost set.

As the eggs cook, heat the beans in a second pan, and heat the tortilla on the griddle until it puffs.

Spoon the hot beans into the center of the tortilla, then pour the eggs over the beans. Lay the cheese over the eggs as shown, then spoon the salsa over the top. Roll into a burrito.

Transfer to a warm plate, then top with grated cheddar cheese, sour cream, and green onions.

Rendered Chorizo

Place the raw chorizo into a suitable pot, then place over high heat. Cook, stirring occasionally, until the meat is completely cooked and broken into tiny pieces. Drain, cool, and portion into 2 oz. bags.

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1 – Corned Beef Hash

Description: with poached eggs and Crystal hot sauce
Date: 12.24.18
Allergens: Garlic, onion, chili, egg, dairy
Plating: Tavern plate
 Price:  $                                        11.00
Portion Plate Component
1 portion Corned beef hash, prep
1.5 oz. Clarified butter
2 each Eggs
1 each Strawberry
1 each Orange slice

Pour the clairified butter onto the griddle, then pour the corned beef hash portion into the center. Using a spatula, gentily press down to form the hash into a rectangle as shown. Allow to cook until dark brown and crusty, then turn over and repeat, adding more butter as needed.

Poach the eggs in acidulated water until firm but still soft yolks. Transfer the crispy hash to a warm plate, then spoon the eggs into the center of the hash. Garnish with chopped parsley and fru

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1 – 2 eggs, Any Style

Description: Hash brown potatoes, bacon
Date: 12.24.18
Allergens: Dairy
Plating: Small round
 Price:  $                                          9.00
Portion Plate Component
2 each Eggs
1 T. Whole butter
1 cup Hash brown potatoes prep
1 oz. Clarified butter
3 strips Bacon
1 each Strawberry
1 each Orange slice

Pour the clarified butter onto the griddle, and lay one portion of hash brown prep in the center. Season lightly with salt and pepper mix. As the potatoes begin to heat, press down with a spatula to make the shape illustrated. Pour additional butter over the top, and turn over. Season the second side with salt and pepper, and press down again. Continue cooking until the potatoes are golden brown and crispy on both sides, adding additional butter as needed. Transfer to the plate.

Place the par-cooked bacon onto the griddle, then place the steak weight on top. Render, then turn over and repeat. When golden brown, transfer to paper towels and blot the grease off. Plate as shown.

Heat a non-stick pan over medium heat, and add the butter. Prepare the eggs as ordered. Sunny side up, over easy, over medium, scrambled, or poached.

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1 – Berries and Yogurt

Description: Strawberries, blueberries and raspberries with greek yogurt
Date: 12.24.18
Allergens: Dairy
Plating: Gelato bowl with B&B underliner and banana leaf
 Price:  $                                          7.00
Portion Plate Component
4 oz. Greek yogurt
1/6 basket Strawberries, stem off and halved
1/6 basket Blueberries
1/6 basket Raspberries

Measure the yogurt into the bowl, then top with fruit as shown.

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1 – Poached eggs over pork and beans

Description: Sweet and salty beans with bacon, tomato, and molasses
Date: 12.24.18
Allergens: Garlic, onion, eggs
Plating: Soup bowl, underliner plate, banana leaf
 Price:  $                                          7.00
Portion Plate Component
2 each Eggs
6 oz. Baked beans
1 each Strawberry
1 each Orange slice

Measure the beans into a saute pan, add a little water, then heat through over high heat. Poach the eggs in acidulated water just below a simmer until they are set but still have runny yolks.

Transfer the hot beans to a warm plate, then spoon the eggs over the top. Garnish with chopped parsley and fruit garnish.

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Pickled Jalapenos

Yield 1X: 48.50 oz Allergens:
Portion: 0.5 oz Chili
Portions: 97.0
Shelf life: 2 weeks
Date: 1.6.19
Prep Recipe Ingredient 1 X
lb oz/each
Jalapeno peppers, stem off, chopped 2
White vinegar 1
Kosher salt 0.50

Carefully measure and prepare all ingredients. Dissolve salt in vinegar, then pour over chilies.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Corned Beef Hash, Prep

Yield 1X: 144.00 oz Allergens:
Portion: 12 oz Garlic, onion
Portions: 12.0
Shelf life: Five days
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Corned beef, cooked, trimmed, and cubed 4 8
Whole butter 1.00 2.00
Garlic, sliced 1.00 2.00
Yellow onions, small dice 1 2
Red Potatoes, boiled, medium dice 4 8
Italian parsley, rough chopped 1.50 3.00
Whole grain mustard 3.00 6.00
Chicken broth 8.00 1

Carefully measure and prepare all ingredients. Heat a suitable pan over high heat, and add the butter. Add the garlic, and cook for aroma.

Add the onions, and season with salt and pepper. Cook, tossing regularly, until the onions become soft and begin to brown. Cool. Add to corned beef.

Boil and chop potatoes. Cool.

Combine all ingredients in a large bowl, and mix well. Season to taste with salt and pepper. Using glooved hands, crush some of the potatoes into a paste so that the mixture will bind into a cake. Transfer to a storage containers at 12 oz. per container, and cover. Label, date, and initial. Store refrigerated.

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Hangtown / Scrambled Egg Kits

Yield 1X: 50.00 oz Allergens:
Portion: 5 oz Dairy, onion
Portions: 10.0
Shelf life: 3 days
Date: 1.3.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Whole eggs 30.00 60.00
Cream 10.00 1 4.00
Scallions, white part, sliced thin 10.00 1 4.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl , and whisk smooth. Divide into 8 oz. deli containers, cover, label, date. Store refrigerated.