Author: David

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Pork stock

Yield 1X: 240.00 oz Allergens:
Portion: 240 oz Garlic, onion
Portions: 1.0
Shelf life: Freeze
Date: 1.2.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Ham hocks 4 8
Garlic heads, halved (each) 4.00 8.00
Yellow onion, chopped 1 8.00 3
Celery, chopped 12.00 1 8.00
Parsley, bunch, coarsely chopped 1.00 2.00
Thyme, 1/2 bu. 0.50 1.00
Water 16 32

Carefully measure and prepare all ingredients. Combine water and ham hocks  in a suitable pot, and bring to a boil. Reduce to a simmer, and skim foam. Cook for 2 hours.

Add remaining ingredients, and return to a boil. Reduce to a simmer, and cook for one hour more, then strain and cool.

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

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French lentils with bacon

Yield 1X: 450.00 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 75.0
Shelf life: 1 week
Date: 1.2.19
Prep Recipe Ingredient 1 X
lb oz/each
French lentils 5
Bacon 1 4.00
Garlic, minced 6.00
Onion, small dice 3
Celery, small dice 1 8.00
Carrot, small dice 1 8.00
Thyme (bunch) 1.00
Bay leaf (each) 4.00
Parsley stems (bunch) 1.00
Chili, whole 2.00
Pork stock 15

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until the bacon renders, then add the garlic.

Cook for one minutes, stirring, then add the other vegetables, and season with salt and pepper. Stir, then cover. Cook until the vegetables are completely soft,

then add the lentils and stock. Bring to a boil, then reduce to a simmer. Skim. Tie the herbs and bay leaves in string, then add to the pot. Cover, and cook until the lentils are soft and the liquid has been abdorbed. Season to taste with salt and pepper. Transfer to a sheet pan to cool completely.

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

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2 – Crabby Deviled Eggs

Description: Hard-boiled eggs mixed with dungeness crab meat and seasonings. Topped with crab meat.
Date: 7.30.18
Allergens: Dairy, chili, onion
Plating: Small oval
 Price:  $                                        10.00
Portion Plate Component
5 each Crabby deviled eggs
sprinkle Paprika
1/2 oz. Crab meat

Select five cooked egg white halves, and fill with crabby egg filling. Top each with a pinch of crab meat. Sprinkle with paprika and parsley.

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4 – Fish Tacos

Description: Crispy Alaskan cod, cabbage, cilantro, avocado, chipotle mayo, tomatillo salsa
Date: 12.26.18
Allergens: Gluten, chili, dairy, garlic, onion
Plating: Round basket with paper
 Price:  $                                        10.00
Portion Plate Component
3 pieces 1 oz. cod portion
3 each Corn tortillas
1 oz. Canola oil
2 oz. Crispy batter
3 portions Cabbage cilantro mix – 1/2 head cabbage to 1 bunch cilantro
3 slices Avocado
3 Tbl. Chipotle mayo
3 Tbl. Tomatillo salsa
1 each Lemon wedge
7 oz. Frozen French fries

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket. Oil the griddle, then lay the tortillas down to cook.

Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl.

Arrange the hot tortillas on the counter, then add the cabbage mix. Transfer to the basket, and add the fish. Arrange the avocado slices next to the fish,

 

Transfer to a lined basket, then squirt the chipotle mayo over. Spoon the salsa over the top. Add the fries as illustrated. Garnish with two lime wedges.

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4 – Fish and Chips

Description: Alaskan cod in crispy batter, house tartare sauce, fries
Date: 12.26.18
Allergens: Gluten, garlic, chili, dairy, onion
Plating: Round basket, paper, ramekin
 Price:  $                                        13.00
Portion Plate Component
3 pieces 2 oz. cod portion
2 oz. Crispy batter
7 oz. Frozen French fries
2 oz. Tartare sauce
1 each Lemon wedge

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish and fries as illustrated. Garnish with a lemon wedge and a ramekin of tartar sauce.

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4 – Impossible Burger

Description: Vegan patty, lettuce, tomato, onion, pickles
Date: 12.26.18
Allergens: Gluten, onion
Plating: Round basket
 Price:  $                                        18.00
Portion Plate Component
1 each small burger bun
1.5 oz. Canola oil
1 patty Impossible burger
1 each LTO
7 oz. Frozen french fries

To serve, season the patty on both sides with salt and pepper mix, then griddle on both sides to specified temperature. Oil both cut faces of the burger bun, and griddle in the medium area of the griddle, taking care to push down on the centers of both sides to ensure that they get browned. Drop the fries or prepare the ordered side.

Place the griddled bun halves into the paper-lined basket. Place the LTO over the top portion, and arrange the pickle slices as shown over the LTO. Transfer the prepared burger to the other side of the bun. Arrange the fries as shown.

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4 – Tavern Burger

Description: onion, tomato, garlic dill pickles. Sharp cheddar or Saint Agur bleu cheese.
Date: 12.26.18
Allergens: Gluten, dairy, garlic
Plating: Rectangle metal pan, liner
 Price:  $                                        16.00
Portion Plate Component
1 portion 8 oz. dry-aged burger patty
1 each Kaiser roll
1 each LTO portion
2 slices Garlic dill pickles
1 slice Saint Agur Cheese or sharp cheddar
7 oz. Frozen fries

Form the burger patties as illustrated, making sure to keep the center slightly thinner than the edges. Store in a 4″ 1/3 pan with waxed paper between the layers.

To serve, season the patty on both sides with salt and pepper mix, then griddle on both sides to specified temperature. Butter both cut faces of the Kaiser roll, and griddle in the medium area of the griddle, taking care to push down on the centers of both sides to ensure that they get browned. Drop the fries or prepare the ordered side. Place the ordered cheese on the cooked side of the patter after flipping it over.

Place the griddled bun halves onto a paper-lined tray. Transfer the prepared burger to the bottom of the bun. Place the LTO over the burger. and arrange the pickle slices as shown over the LTO. Place the top bun over the burger, and secure with a steak knife. Arrange the fries as shown.

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Garlic Dill Pickles

Yield 1X: 120.00 oz Allergens:
Portion: 1.5 oz Garlic
Portions: 80.0
Shelf life: 2 weeks
Date: 12.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Persian cucumbers, ends removed, sliced 7 8.00
White vinegar 4
Garlic, crushed 4.00
Kosher salt 4.00
Dill leaves, chopped coarsely (bunch) 4.00

Carefully measure and prepare all ingredients. Combine the vinegar and salt, and stir to dissolve.

Layer the sliced cucumbers into a cambro, aternating cucumbers, crushed garlic, and chopped dill. Pour vinegar and salt solution over, and press down.

Cover, label, date, and initial. Store refrigerated. Ready in two days.

 

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LTO Burger Garnish

Yield 1X: 6.00 oz Allergens:
Portion: 6 oz Onion
Portions: 1.0
Shelf life: 1 day +
Date: 12.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Iceberg lettuce, 1/8 head 2.00
Red onions, sliced #2.5 1.00
Hierloom tomatoes, sliced 1/4″ 3.00

Carefully measure and prepare all ingredients as illustrated. Assemble as shown on waxed paper in a 6″ 1/2 hotel pan.

Cover with plastic wrap, and store refrigerated.

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4 – Crispy Cod Sandwich

Description: Cheddar cheese, lettuce, tartar sauce
Date: 12.26.18
Allergens: Gluten, onion, dairy, chili, garlic
Plating: Round basket, paper
 Price:  $                                        10.00
Portion Plate Component
2 pieces Alaskan cod, 2 oz.
1 each Kaiser roll
2 oz. Crispy batter
1 oz. Iceberg chiffonade
2 slices Sharp cheddar
3 Tbl. Tartar sauce
7 oz. Fries
1 each Lemon wedge.


Butter both sides of the bun, and place on the medium part of the griddle. Press the center down to ensure contact.

Dredge the fish in seasoned flour, then batter. Allow batter to drip off, then lower into the hot oil 350 F. with tongs, holding until the batter begins to sizzle. Drop the fries in the fry basket.

Remove the browned bun from the griddle, and place into the paper lined basket, cut side up. Remove the fish and fries from the fryer when brown and floating, and season both in the seasoning bowl. Arrange the fish over the bottom bun as shown. Heat the cheese on a spatula, then transfer to the top of the fish.

Top with tartar sauce and lettuce, and place the bun top over. Garnish with a lemon wedge. Serve with the requested side.