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| Yield 1X: | 19.50 | oz | Allergens: | ||
| Portion: | 1 | oz | Onion | ||
| Portions: | |||||
| Shelf life: | 3 days | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Sparkling wine | 8.00 | 1 | 1 | 8.00 | ||
| Champagne vinegar | 8.00 | 1 | 1 | 8.00 | ||
| Shallots, minced | 3.00 | 6.00 | 9.00 | |||
| Cracked black peppercorns | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients. Combine in a bowl, and mix. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 15.0 | ||||
| Shelf life: | 10 minutes | ||||
| Date: | 8.8.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 1.50 | 3.00 | 4.50 | |||
| Zucchini, Green, medium dice | 2 | 4 | 6 | |||
| Zucchini, Yellow, medium dice | 2 | 4 | 6 | |||
| Garlic, sliced | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients.
Heat a large saute pan over high heat, and add the oil. When the oil smokes, add the garlic and toss. Add both zucchini, and toss immediately. Continue to cook over high heat, tossing, until the zucchini softens.
Season to taste with salt and pepper mix, and transfer to warm plates or the steam table.
| Yield 1X: | 180.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, dairy | ||
| Portions: | 30.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.3.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, whole | 2.00 | 4.00 | 6.00 | |||
| Leeks, split, washed, and chopped | 1 | 8.00 | 3 | 4 | 8.00 | |
| Celery, trimmed and chopped | 6.00 | 12.00 | 1 | 2.00 | ||
| Yellow onion, chopped | 8.00 | 1 | 1 | 8.00 | ||
| Russet potato, peeled and diced | 3 | 6 | 9 | |||
| Chicken stock | 6 | 12 | 18 | |||
| Cream | 2 | 4 | 6 | |||
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,and sweat until softened.
Add the broth and potatoes, and increase the heat to high. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Remove from the heat, and puree using an imersion blender or blender.
Add cream, and puree to incorporate, then correct seasoning to taste. Transfer to a storage container and chill in an ice bath using an ice wand. Cover, label, date, and initial. Store refrigerated.
| Yield 1X: | 34.00 | oz. | Allergens: | ||
| Portion: | 2 | oz. | Onion, chili, eggs | ||
| Portions: | 17.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 1.27.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb. | oz./each | lb. | oz./each | lb. | oz./each | |
| Best Foods Mayonnaise | 2.000 | 4.000 | 6.000 | |||
| Shallot, minced | 1.000 | 2.000 | 3.000 | |||
| Caper, minced | 0.500 | 1.000 | 1.500 | |||
| Cornichon, minced | 0.750 | 1.500 | 2.250 | |||
| Parsley, minced | 0.500 | 1.000 | 1.500 | |||
| Chives, minced | 0.250 | 0.500 | 0.750 | |||
| Chipotle chili, minced | 1.500 | 3.000 | 4.500 |
Carefully measure and prepare all ingredients. Combine in a stainless mixing bowl, and mix well. Correct seasoning.
Transfer to a storage container. Cover, label, date, and initial. Store refrigerated.
| Yield 1X: | 160.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, dairy, shellfish | ||
| Portions: | 32.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 8.1.18 | ||||
| Prep Recipe Ingredient | 1 | X | 0.5 | X |
| lb | oz/each | lb | oz/each | |
| EVOO | 3.00 | 1.50 | ||
| Garlic, minced | 1.50 | 0.75 | ||
| Onion, small dice | 2 | 1 | ||
| Red bell pepper, small dice | 12.00 | 6.00 | ||
| Yellow bell pepper, small dice | 12.00 | 6.00 | ||
| Dungeness crab meat | 5 | 2 | 8.00 | |
| Mayonnaise | 1 | 4.00 | 10.00 | |
| Eggs (each) | 6.00 | 3.00 | ||
| Panko | 14.00 | 7.00 | ||
| Chives, minced | 2.50 | 1.25 | ||
| Basil, chiffonade | 2.50 | 1.25 |
Carefully measure and prepare all ingredients. Heat a large saute pan over high heat, and add the oil. Add the garlic, and cook for aroma. Add the onions, and reduce the heat slightly. Cook tossing regularly, until the onions are soft, then add the peppers and cook until soft. Season with salt and pepper.
Transfer to a clean sheet pan. Cool completely in the walk-in. When the vegetables are completely cool, combine with remaining ingredients, and mix thoroughly. Portion at 2.5 oz. each for appetizer or 1 oz. for passed apps. Form into flat patties with square sides. Flour, egg wash, and panko. Freeze on sheet pans until solid.Transfer to a storage container and cover. Label, date, and initial. Store frozen.
| Yield 1X: | 40.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, dairy | ||
| Portions: | 26.7 | ||||
| Shelf life: | one day | ||||
| Date: | 8.1.18 | ||||
| Lemon (Caper) Butter Sauce | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, whole | 2.00 | 4.00 | 6.00 | |||
| Shallots, sliced | 6.00 | 12.00 | 1 | 2.00 | ||
| White wine | 1 | 2 | 3 | |||
| Black peppercorns | 0.50 | 1.00 | 1.50 | |||
| Cream | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Butter, whole – cold, diced | 1 | 2 | 3 | |||
| Lemon juice, freshly squeezed | 4.00 | 8.00 | 12.00 | |||
| For caper version add: | ||||||
| Capers, lightly chopped (for 10 oz.) | 1.25 | 2.50 | 3.75 | |||
Carefully measure and prepare all ingredients. Saute shallots in the first butter until translucent,
then add the peppercorns and wine. Reduce slowly until almost dry.
Add cream, and bring to a boil. Stir the butter in, a few chunks at a time. When all butter is incorporated, bring to a boil, then remove from the heat.
Strain through the fine chinois. Add the lemon juice and season well with salt and pepper. Hold warm, but do not boil.
For caper version, measure add 1.25 oz. of capers per 10 oz. of sauce.
| Description: | Local petrale sole dusted with seasoned flour and pan-fried. Served with roasted potatoes and mixed vegetables or side of the day. |
| Date: | 7.30.18 |
| Allergens: | Gluten, garlic, dairy. |
| Plating: | Large oval |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 8 oz. | Filet of petrale sole. Skin off | ||||
| 1.5 oz. | Canola oil | ||||
| 1 each | Lemon squeeze | ||||
| pinch | Chopped parsley | ||||
| 1/2 oz. | Clarified butter | ||||
| 1 | Starch and Veg | ||||
In this example, the sole is served with a side of the day, orchiette pasta with eggplant. Total cooking time is approximately four minutes. Pan temperature +/- 400 F.
| 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 | ||||
| 1/4 oz | Arugula | ||||
| sprinkle | Paprika | ||||
| 1/2 oz | Crab meat | ||||
Arrange the eggs on the arugula, then sprinkle lightly with paprika. Top with the crab meat.
| Yield 1X: | 55.00 | ea | Allergens: | ||
| Portion: | 5 | ea | Dairy, chili, onion, shellfish | ||
| Portions: | 11.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 12.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Eggs (each) | 30.00 | |
| Best Foods mayonnaise | 6.00 | |
| Dijon mustard | 3.00 | |
| Crystal hot sauce | 2.25 | |
| Worcestershire sauce | 0.75 | |
| Chives, chopped (bunch) | 1.00 | |
| Lemon zest (each) | 4.50 | |
| Chopped bay shrimp – for filling | 12.00 |
Carefully measure and prepare all ingredients. Place eggs in a suitable pot, and cover with cold water by 1″. Place over high heat, and bring to a rolling boil. Cover and remove from the heat. Allow to sit for 15 minutes, then pour the water off and cover with cold water and ice. Allow to cool completely.
Peel the eggs then cut in half lengthwise. Remove the yolks and force through a sieve into a mixing bowl using a rubber spatula. Add remaining ingredients and mix well. Season to taste with salt and pepper.
Transfer to a plastic pastry bag. Label, date, and initial. Store refrigerated.
| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 12.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.30.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Beets, tops and bottoms cut off | 4 | 8 | 12 | |||
| EVOO | 2.00 | 4.00 | 6.00 | |||
| Garlic, crushed | 1.50 | 3.00 | 4.50 | |||
| Thyme sprigs | 0.50 | 1.00 | 1.50 | |||
| Red wine vinegar | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Arrange the beets, cut side down, in a suitable pot. Pour the EVOO over the top, add 1/4″ water, and add the garlic and thyme. Season well with salt and pepper. Cover the pot.
Roast at 350 F. for 90 minutes or until tender, then remove from the oven and cool completely.
Remove the skin, and cut each beet into eight wedges. Transfer to a bowl, then add the vinegar. Season again with salt and pepper, then toss to combine.
Allow to marinate for 15 minutes, tossing regularly.Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.