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| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | None | ||
| Portions: | 96.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Honey | 2 | 4 | |
| Cider vinegar | 1 | 2 |
Carefully measure and prepare all ingredients. Combine and mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 180.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy | ||
| Portions: | 45.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Rainbow carrots, peeled, cut battonette | 10 | |
| Butter | 8.00 | |
| Water | 1 | 8.00 |
| Honey | 8.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a rondeau over high heat, and stir to mix. Cover, and steam for 11 minutes. Remove the carrots to a sheetpan to cool. Reduce the liquid to a thin syrup.
To reheat, place carrots in a saute pan over high heat, and add enough glaze to coat lightly. Heat through, reducing liquid until it clings to the carrots. Correct the seasoning and serve or hold hot.
| Yield 1X: | 56.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy | ||
| Portions: | 28.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chicken broth | 4 | 8 | ||
| Roux | 8.00 | 1 | ||
| Grated Parmesan cheese | 2.00 | 4.00 | ||
| Cream | 8.00 | 1 |
Carefully measure and prepare all ingredients. Heat the chicken broth over high heat until boiling, then whisk in the cold roux. Whisk until smooth. Reduce to a simmer, and cook for 30 minutes. Stir in the cheese and cream. Strain through the chinoise. Cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 9.00 | oz | Allergens: | ||
| Portion: | 9 | oz | Dairy | ||
| Portions: | 1.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Chicken breast, 6 oz. | 6.00 | |
| Gruyere cheese | 1.50 | |
| Cure 81 ham | 1.50 |
Carefully measure and prepare all ingredients. Slice cheese and ham on #2. Butterfly the chicken breasts, then pound to an even 1/4″ thickness. Lay the cheese over the chicken, cut side up, then the ham. Roll into a pinwheel.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Description: | Dungeness crab, shrimp brandy shrimp cream sauce |
| Date: | 10.26.18 |
| Allergens: | Shellfish, dairy, garlic, onion |
| Plating: | Sam’s platter |
| Price: | $ 29.00 |
| Portion | Plate Component | ||||
| 3 | Small sole filets, trimmed, 1.5 oz. each | ||||
| 3 oz. | Sole margurey filling | ||||
| 1 oz. | Canola oil | ||||
| 2 oz. | Brandy cream sauce | ||||
| 1 oz. | Bay shrimp | ||||
Spread the filling over the skin side of the filet, and roll as shown. Secure with a toothpick.
Heat the oil in a saute pan, and add three pieces of stuffed sole. Brown on all sides, then transfer to the overn. Cook unitl cooked through, about five minutes. Discard the cooking oil from the pan, and add the sauce. Add the shrimp and parsley and heat through.
Remove the fish from the pan to a warm plate. Spoon the sauce over the fish, and plate with starch and vegetables as ordered.
| Yield 1X: | 38.45 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Shellfish, onion, dairy | ||
| Portions: | 25.6 | ||||
| Shelf life: | 4 days | ||||
| Date: | 10.15.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Sole trim | 1 | 2 | ||
| Eggs, whole | 2.00 | 4.00 | ||
| Cream | 8.00 | 1 | ||
| Salt and pepper mix | 0.20 | 0.40 | ||
| Chives, minced | 0.25 | 0.50 | ||
| Crab meat | 6.00 | 12.00 | ||
| Bay shrimp | 6.00 | 12.00 |
Carefully measure and prepare all ingredients. Everything must be VERY COLD.
Combine the sole, salt and pepper, and eggs in the robot coupe. Puree until completely smooth, scraping the sides down several times. With the processor running, slowly add the cream. Process until uniform.
Transfer to a mixing bowl, and add the remaining ingredients. Stir to incorporate. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 272.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion, chili | ||
| Portions: | 34.0 | ||||
| Shelf life: | 7 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 2.00 | 4.00 | ||
| Ground beef | 5 | 10 | ||
| Garlic, minced | 6.00 | 12.00 | ||
| Cumin, ground | 2.00 | 4.00 | ||
| Chili powder | 4.00 | 8.00 | ||
| Onion, small dice | 2 | 8.00 | 5 | |
| Celery, small dice | 1 | 4.00 | 2 | 8.00 |
| San Marzano tomatoes, crushed – #10 can | 1.00 | 2.00 | ||
| Chicken broth | 4 | 8 | ||
| Kidney beans – #10 can | 1.00 | 2.00 |
Carefully measure and prepare all ingredients. Heat the oil in a suitable pot pver high heat, then add the beef. As the beef gets hot, break it into very small pieces. When the beef is completey cooked and crumbled, add the garlic, cumin, and chili powder. Cook for two minutes, stirring, then add the onions and celery.
Add a good pinch of salt and pepper mix, and cook, stirring ocaasionally, until the vegetables come to a boil. Reduce to a simmer, and cook for 15 minutes, or until the vegetables are completely soft. Add the crushed tomatoes and chicen broth, and icrease the heat to high. Bring to a boil, then reduce to a simmer. Cook for one hour, then skim off all fat. Add the beans, and correct seasoning to tatse. Cool completely using an ice wand.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Description: | Dry-aged prime New York steak, pepper crusted, sauteed, brandy cream sauce and fries |
| Date: | 10.11.18 |
| Allergens: | Onions, dairy, gluten |
| Plating: | Sam’s entrée plate |
| Price: | $ 49.00 |
| Portion | Plate Component | ||||
| 14 oz. | Dry aged prime New York strip | ||||
| 2 oz. | Au poivre sauce | ||||
| 8 oz. | French fries | ||||
Crust the steak as illustrated. Saute to proper temperature, and remove to rest.
Discard the spent oil from the pan, and add the au poivre sauce. Bring to a boil, then pour onto the plate. Place the steak over the sauce. Add the fries.
| Yield 1X: | 88.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion, dairy | ||
| Portions: | 44.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 10.11.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 1.50 | 3.00 | ||
| Veal scraps, chopped coarsely | 5 | 10 | ||
| Shallots, sliced | 4 | 8 | ||
| Onions, small dice | 1 | 2 | ||
| Carrots, small dice | 8.00 | 1 | ||
| Celery, small dice | 8.00 | 1 | ||
| Tomato paste | 4.00 | 8.00 | ||
| Brandy | 8.00 | 1 | ||
| Red cooking wine | 4 | 8 | ||
| Demi-glace | 3 | 6 | ||
| Fresh thyme (bunch) | 1.00 | 2.00 | ||
| Black peppercorns | 1.00 | 2.00 | ||
| Cream | 1 | 8.00 | 3 |
Carefully measure and prepare all ingredients. Place s suitable pot over high heat, and add the oil. When the oil shimmers, add the meat and cook, stirring occasionally, until completely dry and browned. Scrape the bottom of the pot with a metal spoon to loosen the fond.
Add the shallots, and cook until softened, then add the onions, carrots, and celery, and sweat until the onions are translucent. Add the tomato paste, and stir to combine. Add the brandy, and cook until the alcohol is evaporated, then add the wine. Bring to a boil, then reduce to a simmer. Cook until the smell of alcohol is gone, then add the demi-glace. Bring to a boil, then reduce to a simmer. Add the peppercorns and thyme. Simmer, skimming any fat and foam from the surface, for 1-1/2 hours. Strain into a clean pot, and reduce to nape slowly. Add the cream, and return to a boil briefly. Strain through the chinois into a clean container. Divide into 8 oz. deli containers. Cool, label, date, and initial. Freeze until needed.
| Yield 1X: | 210.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, chili | ||
| Portions: | 35.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 10.8.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| EVOO | 6.00 | 12.00 | ||
| Garlic, sliced | 3.00 | 6.00 | ||
| Anchovy, chopped coarsely | 1.50 | 3.00 | ||
| Chili flakes | 0.20 | 0.40 | ||
| Onions, small dice | 3 | 6 | ||
| Tomatoes, san marzano, crushed (1 can) | 6 | 8.00 | 13 | |
| Kalamata olives, coarsely chopped | 7.00 | 14.00 | ||
| Castlevetrano olives, coarsely chopped | 10.00 | 1 | 4.00 | |
| Capers, drained | 3.00 | 6.00 | ||
| Chicken broth | 4 | 8 |
Carefully measure and prepare all ingredients. Heat the EVOO over MEDIUM heat. When is shimmers, add the garlic, anchovy, and chili. Stir to combine.
Allow to come to a simmer, and cook until the oil becomes red from the chili flakes. Add the onion, and season with salt. Stir to combine, then cover and cook over low heat until the onions become completely soft but not brown. About 20 minutes.
Add the crushed tomatoes, and return to a boil. Reduce to a simmer and cook for 30 minutes, covered. Add the olives, capers, and chicken broth, and return to a simmer. Cook for 15 minutes longer, then remove from the heat and cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.