Author: David

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Garlic herb curing brine for meats

Yield 1X: 194.00 oz Allergens:
Portion: 194 oz Garlic
Portions: 1.0
Shelf life: One use
Date: 8.20.21
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cold water 10 20 30
Pink salt 5.00 10.00 15.00
Kosher salt 8.00 1 1 8.00
Sugar 12.00 1 8.00 2 4.00
Cracked black peppercorns 2.00 4.00 6.00
Garlic puree 2.00 4.00 6.00
Thyme (bunch) 1.00 2.00 3.00
Bay leaves (each) 4.00 8.00 12.00

Carefully measure and prepare all ingredients. Dissolve pink salt, kosher salt and sugar in the water, then add the remaining ingredients and mix well.

Add meats to be brined and refrigerate during the brining process. Discard after one use.

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Salisbury Steak Plate

Place the browned steak portion in a saute pan, and ladle 7 oz. of the sauce over. Place over high heat and cover. Cook until the meat is heated through. Spoon the potato puree onto the back of the plate, then lay the steak over the front of the potatoes. Ladle the sauce over the steak. Arrange the vegetables on one side. Garnish with chopped parsley.

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Roasted Beet and Arugula Salad

Prepare the roasted beets, 10 lbs. each red and yellow using this recipe.

Marinate diced beets medium dice, the marinate as follows:

Yellow Beets
10# raw – 6# cooked and peeled.
Add .75 oz. salt and pepper mix, 5 oz. champagne vinegar, and .5 oz. sugar.

Red Beets
10# raw = 4# 12 oz. cooked and peeled
add .5 oz. salt and pepper mix, 4 oz. sherry wine vinegar, and .5 oz. sugar

Toss to mix, then transfer to a storage container.

To make the salad:
Prepare kits with 6 oz. yellow beets and 4.75 oz. red. Add 1.5 oz. house vinaigrette and 1 oz. champagne vinegar. Toss to mix well. To serve, add 3/4 oz. arugula and toss. Add 1.5 oz. goat cheese and toss.

This is four portions.

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Roasted Beet Prep

Trim the beet ends, then arrange on the bottom of a suitable pot. Add 1/2″ water,  1/4″ EVOO, then salt and pepper heavily. Add a handful of crushed garlic.

Cover generously with fresh thyme springs, then cover the pot and roast at 400 F. until completely tender. Remove and cool until comfortable to handle. Slide the skins off using a kitchen towel.  Cool completely and transfer to a storage container. Cover, date, initial and refrigerate.

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Sugar snap peas prep and finishing

Remove the stem ends from the peas, then blanch in well-salted boiling water for 30 seconds. Immediately transfer to ice bath and cool completely. Drain and transfer to a covered container. Label, date and refrigerate.

To serve, place a pat of whole butter into a saute pan over high heat, and melt the butter. Add the blanched peas and season with salt and pepper. Cook, tossing until heated through. transfer to the warm plate and serve.

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Salisbury Steak Sauce Prep

Yield 1X: 105.00 oz Allergens:
Portion: 7 oz Onion, dairy, gluten
Portions: 15.0
Shelf life: 5 days
Date: 3.23.21
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter 5.00 10.00
Shallots, minced 7.50 15.00
Crimini mushrooms stems off, sliced 2 8.00 5
Chicken broth 2 8.00 5
Brown beef broth 2 8.00 5
White wine 15.00 1 14.00
Roux 10.00 1 4.00
Capers, drained 5.00 10.00
Dijon mustard 2.50 5.00
Worcestershire sauce 1.25 2.50
Brown sugar 2.00 4.00
Ketchup 2.50 5.00

Carefully measure and prepare all ingredients. Melt the butter in a suitable pot over high heat, then add the shallots and sweat until soft.

Add the sliced mushrooms and some salt, and cover. Sweat until the mushrooms are soft. Add the white wine and return to a boil. Reduce by half, then add the broths.

Bring to a boil, then whisk the roux in until smooth. Reduce to a simmer, and cover. Simmer 30 minutes,

then add the remaining ingredients and stir together. Simmer another ten minutes, then season to taste and remove from the heat. Cool completely.  Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Salisbury Steak Meat Prep

Yield 1X: 105.25 oz Allergens:
Portion: 7 oz Garlic, onion, dairy
Portions: 15.0
Shelf life:
Date:
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Prime ground beef, very cold 5 10 15
Panko 6.00 12.00 1 6.00
Garlic, grated 1.00 2.00 3.00
Shallots, finely minced 3.00 6.00 9.00
Dijon mustard 2.50 5.00 7.50
Brown sugar 1.25 2.50 3.75
Worcestershire sauce 1.00 2.00 3.00
Salt 1.25 2.50 3.75
Black pepper 0.25 0.50 0.75
Chopped parsley 1.00 2.00 3.00
Whole eggs, beaten (each) 4.00 8.00 12.00

Carefully measure and prepare all ingredients. Combine all in the work bowl of the mixer, and mix with the paddle for 30 seconds or until smooth.

 

Divide into 7 oz. portions, press into a ball, then shape into oval patties 5″ x 4″ and 3/4″ thick. Heat a suitable pan over high heat and add canola oil. Brown each patty very well on both sides, then remove and allow to cool.

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

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Sun-dried Tomato Sausage

Yield 1X: 194.00 oz Allergens:
Portion: 6 oz Dairy
Portions: 32.3
Shelf life: Freeze
Date: 3.13.21
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Chicken thigh meat, boneless, skinless 6 12 18
Pork butt 4 8 12
Cure mix 3.00 6.00 9.00
Black pepper, ground 1.00 2.00 3.00
Basil, julienned 2.00 4.00 6.00
Sun-dried tomatoes, quartered 8.00 1 1 8.00
Parmesan cheese, small dice 12.00 1 8.00 2 4.00
Ice water 8.00 1 1 8.00

Carefully measure and prepare all ingredients. Cube chicken thighs and pork butt to fit through the grinder. Put the cubed meat on a sheet pan, and sprinkle the salt, and cure mix over. Toss the meat to combine. Place into that freezer for 20 minutes along with the grinder, the mixer bowl, and the paddle.

Assemble the grinder, then grind the seasoned meat through the medium die into the mixer bowl. Use plastic wrap to push all of the meat through the grinder. Add the sun-dried tomatoes, cheese, and basil to the bowl, then mix for 30 seconds on speed one, slowly add the ice water, then 30 seconds on speed two.

Transfer the sausage mixture to the sausage press in 5 lb. batches. Stuff into medium hog casings. Tie off, then poach at 180 F. to an internal temperature of 140 F. Transfer to an ice bath to chill completely. Cut apart and refrigerate or freeze.

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Roasted Cauliflower Prep

Yield 1X: 4.00 heads Allergens:
Portion: 1/5 each heads Garlic
Portions: 20.0
Shelf life: 3 days
Date: 3.9.21
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cauliflower heads 4.00 8.00 12.00
Water 3.00 6.00 9.00
Salt 4.00 8.00 12.00
Sugar 2.00 4.00 6.00
Garlic, crushed 1.00 2.00 3.00
Black peppercorns 0.13 0.25 0.38
Saffron, crushed (small pinch) 1.00 2.00 3.00
Meyer lemon skin (Each) 2.00 4.00 6.00

Carefully measure and prepare all ingredients.

Cut the cores and leaves from the bottoms of the cauliflowers, and place them into a suitable pot. Combine all other ingredients in a stainless steel pot, and bring to a boil. Allow to cool slightly, then pour over the cauliflowers. Allow to brine for 24 hours.

The next day, remove the cauliflowers, from the brine, and allow to drain completely. Pick off any solids from the brine, and transfer to a sheet pan. Brush each head with a good amount of 50/50 olive oil, and sprinkle with pepper. Roast at 350 until completely soft to the center, about 2 – 2 1/2 hours. If the top becomes too brown, cover with aluminum foil while they continue to cook. Cool completely.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Slice each head into five slices, and reheat on a sheet pan with a little bit of water. Hold hot in the steam table for service. Garnish with chopped parsley.

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Red Onion Confit

Yield 1X: 52.00 oz Allergens:
Portion: 2 oz Onion, garlic, dairy
Portions: 26.0
Shelf life: 4 days
Date: 3.9.21
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red wine 1 8.00 3 4 8.00
Ruby port wine 1 8.00 3 4 8.00
Black peppercorns 0.125 0.25 0.375
Thyme sprig (ramitas) 2 4 6
Red onions, 1″ cubes 3 6 9
Garlic, sliced 0.50 1.00 1.50
Cream 12.00 1 8.00 2 4.00
Red wine vinegar 3.00 6.00 9.00

Carefully measure and prepare all ingredients.

Combine both wines, peppercorns, and thyme in a stainless steel pot, and place over high heat. Bring to a boil, then reduce to a fast simmer. Reduce by half.

Strain the peppercorns and thyme out, then add the onions and garlic. Cover, and bring to a boil. Reduce to a fast simmer, and cook until the onions are completely soft, stirring occasionally.

Add the cream and vinegar, and return to a boil. Reduce to a simmer, and cook until the cream just begins to thicken.

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