Grilled Lamb Chops
Fish and Chips
Tiramisu
| Yield 1X: | 20.00 | portions | Allergens: | ||
| Portion: | 1 | portions | Dairy | ||
| Portions: | 20.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 9.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb. | oz/each | |
| Kahlua | 5.00 | |
| Dark rum | 5.00 | |
| Coffee (pot) | 1.00 | |
| Mascarpone cheese (tub) | 2.00 | |
| Sugar (1 cup) | 7.00 | |
| Eggs (3 each) | 3.00 | |
| Egg yolks (3 each) | 3.00 | |
| Vanilla extract | 1.00 | |
| Ladyfingers (2 1/2 pk.) | 2.50 |
Carefully measure and prepare all ingredients. Combine the kalua, rum and coffee. Mix to combine. Reserve. Combine the eggs, egg yolks, and mascarpone in the mixer, and mix on #3 until light and fluffy. Reserve.
Dip the ladyfingers into the coffee mixture, and lay them into the bottom of the pan in a single layer. Spread the mascarpone mixture over the ladyfingers evenly. Repeat for two more layers.
Sprinkle with chocolate powder, and cover. Label, date, and initial. Store refrigerated.
Cobb Salad
| Description: | Sliced iceberg lettuce, rosat chicken, chopped egg, avocado, tomato, bacon, bleu cheese |
| Date: | 9.16.18 |
| Allergens: | Dairy, onion |
| Plating: | Large oval platter |
| Price: | $ 22.00 |
| Portion | Plate Component | ||||
| 7 oz. | Iceberg chiffonade | ||||
| 1/2 each | Avocado, chopped | ||||
| 4 oz. | Roased chicken, medium dice | ||||
| 4 oz. | Heirloom tomatoes, halved | ||||
| 2 strips | Bacon, chopped | ||||
| 1 each | Egg, hard-boiled, quartered | ||||
| 1.5 oz. | Pt. Reyes bleu cheese crumbles | ||||
| 2oz. | Chosen dressing | ||||
Carefully measure and prepare all ingredients. Arrange the lettuce on the plate, then arrange the toppings as illustrated. Serve with chosen dressing in a gooseneck.
Swedish Meatballs
| Yield 1X: | 80.00 | oz | Allergens: | ||
| Portion: | 10 | oz | Garlic, onion, dairy, gluten | ||
| Portions: | 8.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter | 1.00 | 2.00 | ||
| Garlic, minced | 0.50 | 1.00 | ||
| Onions, minced | 8.00 | 1 | ||
| Ground beef | 4 | 8 | ||
| Panko | 2.00 | 4.00 | ||
| Parsley, chopped | 1.00 | 2.00 | ||
| Allspice, ground 1/2 t. | ||||
| Nutmeg, ground 1/2 t. | ||||
| Eggs (EACH) | 4.00 | 8.00 | ||
| Salt and pepper to taste | ||||
| Canola oil to fry | ||||
| Sauce | ||||
| Roux | 2.00 | 4.00 | ||
| Chicken broth | 1 | 2 | ||
| Cream | 8.00 | 1 | ||
| Worcestershire sauce | 1.00 | 2.00 | ||
| Dijon mustard | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Sautee the garlic and onions in the butter until soft. Cool completely. Combine cooked onions and garlic with remaining meatball ingredients in the mixer, and mix on speed one until smooth, adding salt and pepper to taste. Form into 1 oz. balls, and fry in canola oil until brown on all sides. Remove from the pan, and reserve.
Drain any remaining fat from the pan, and add the roux. Heat, stirring, until hot, then whisk in the chicken broth. Whisk until smooth, then add the cream, Worcestershire, and Dijon. Reduce to a simmer, and cook ten minutes. Add the browned meatballs, and return to a simmer. Cook for 20 minutes.
Remove from the heat, and transfer to a hotel pan. Cool completely, then cover. Label, date, and initial. Store refrigerated.
Duchess Potatoes
| Yield 1X: | 51.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Dairy | ||
| Portions: | 20.4 | ||||
| Shelf life: | 4 days baked | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Russet potatoes, peeled and sliced 1″ | 2 | 8.00 |
| Egg yolks – EACH | 6.00 | |
| Whole butter | 3.00 | |
| Cream | 2.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Cook the potatoes in heavily salted water until tender, then pass through the food mill into a mixing bowl.
While the potatoes are still warm, mix in the egg yolks 1 at a time using rubber spatula, making sure each yolk is completely incorporated before adding the next. Stir in the butter and cream, Transfer to a large piping bag fitted with a star piping tip and pipe as desired. Bake at 400 F. until the edges are lightly browned. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
Puff Dough
| Yield 1X: | 38.25 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Gluten, dairy | ||
| Portions: | 76.5 | ||||
| Shelf life: | Bake and freeze | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Water | 6.00 | 12.00 | ||
| Milk | 6.00 | 12.00 | ||
| Butter | 4.00 | 8.00 | ||
| Sugar (1 tsp.) | 0.13 | 0.25 | ||
| Salt (1 tsp.) | 0.13 | 0.25 | ||
| AP flour | 14.00 | 1 | 12.00 | |
| Eggs (each) | 8.00 | 16.00 |
Carefully measure and prepare all ingredients. Combine the milk, water, butter, and sugar in a pot, and bring to a boil. Add flour and stir.
Cook, stirring until the dough pulls away from the pot. Remove from the heat and transfer to the mixer. Add the eggs, one at a time, mixing until smooth.
Transfer to a pastry bag, and pipe onto a parchment paper lined sheet pan in the size of a quarter. Brush the tops with eggwash to smooth. Bake at 400 until golden brown. Remove and cool. Store frozen.
Sweet Mustard Sauce
| Yield 1X: | 83.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Egg, gluten | ||
| Portions: | 41.5 | ||||
| Shelf life: | one week | ||||
| Date: | 12.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Coleman’s Mustard Powder 1c | 1 | |
| Apple cider vinegar 2c | 2 | |
| Yellow miso 3T | 3.00 | |
| Sugar 1.5c | 1 | 4.00 |
| Egg yolks, 6 each | 12.00 |
Carefully measure and prepare all ingredients. Combine in a bowl, and cook over a water bath, whisking occasionally, until thick. Strain into a cambro and cool. Cover, label, date, and initial. Store refrigerated.
Label, date, and initial. Store refrigerated.
Green Bean Batter
| Yield 1X: | 16 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Gluten | ||
| Portions: | 10 | ||||
| Shelf life: | 1 day | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| AP Flour 1 cup | 5.50 | |
| Baking Powder 1 Tb. | 0.30 | |
| Water 1 – 1/4 cup | 10.00 | |
| Mint, Chiffonade | 0.13 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and whisk smooth.
Hangtown Fry
| Description: | Fluffy fritatta with bacon, gruyere cheese, and green onions. Topped with crispy fried oysters. |
| Date: | 9.13.18 |
| Allergens: | Dairy |
| Plating: | Oval entrée platter |
| Price: | $ 18.00 |
| Portion | Plate Component | ||||
| 1/2 oz. | Whole butter | ||||
| 3 each | Extra large eggs, beaten | ||||
| 1 oz. | Cream | ||||
| 1 oz. | Sliced green onions, white part 1/8″ | ||||
| 1.5 oz. | Chopped bacon | ||||
| 1 oz. | Grated gruyere cheese | ||||
| 3 each | Breaded, fried oysters | ||||
| 1/2 oz. | Sliced green onions, green part for garnish | ||||
Prepare the egg and cream mixture in advance. 1 oz. cream and 1 oz. white part of the scallions for every three eggs. Portion into 8 oz. deli containers. Bread and fry the oysters.
Heat a non-stick pan over high heat, and add the butter and chopped bacon. When the butter has melted, add the egg mixture and scramble until half way set. Add the cheese and stir in along with a pinch of salt and pepper.
Lay the fried oysters into the partially cooked eggs, and put the pan into the 500 F. oven. Cook for five minutes or until the eggs are set.
Turn out onto a warm platter, and serve with roasted red potatoes and chosen vegetable.