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| Yield 1X: | 166.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, onion | ||
| Portions: | 166.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 12.12.18 | ||||
| Prep Recipe Ingredient | 1 | X | 8 |
| lb | oz/each | lb | |
| Sourdough Breadcrumbs | 10 | 80 | |
| Dried parsley leaves | 2.00 | 1 | |
| Onion powder | 2.00 | 1 | |
| Garlic powder | 2.00 | 1 |
Carefully measure and prepare all ingredients. Combine in a bowl, and mix well. Transfer to a storage container. Cover, label, date, and initial. Store at room temperature.
| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Dairy | ||
| Portions: | 7.3 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole butter, room temperature | 1 | 2 | 3 | |||
| Chives, chopped | 1.00 | 2.00 | 3.00 | |||
| Freshly squeezed lemon juice and zest (2 each) | 2.00 | 4.00 | 6.00 | |||
| Sherry wine | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Soften the butter, then add the salt and pepper. Slowly add the lemon juice and sherry while the processor is running. Add the chives last. Turn out onto baking paper, and shape as shown in the video.
| Yield 1X: | 51.00 | oz | Allergens: | ||
| Portion: | NA | oz | |||
| Portions: | |||||
| Shelf life: | 1 week | ||||
| Date: | |||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Kosher salt | 3 | 6 | 9 | |||
| Black pepper, freshly ground | 3.00 | 6.00 | 9.00 |
Grind the black peppercorns in the Vita-prep. Combine with the salt and mix well. Transfer to a storage container. Cover tightly, label, date, and initial. Store at room temperature.
| Yield 1X: | 6.00 | each | Allergens: | ||
| Portion: | 1 | each | Garlic | ||
| Portions: | 6.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole chickens, Mary’s WOG (each) | 3.00 | 6.00 | 9.00 | |||
| Garlic | 3.00 | 6.00 | 9.00 | |||
| Parsley | 3.00 | 6.00 | 9.00 |
Remove the meat from the carcasses and shown, then remove the first two wing segments, and remove the bones from the thigh and leg.
Prepare the garlic by simmering it in salted water until tender, about three minutes. Pick the parsley leaves from the stems. Stuff the garlic and parsley under the skin of both the breast and thigh/leg. Fold in half, and store covered in 1/3 pans.
| Yield 1X: | 90.00 | ea | Allergens: | ||
| Portion: | 4 | ea | Shellfish, garlic, onions, chili | ||
| Portions: | 22.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.10.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| 16/20 prawns, defrosted | 5 | 10 | 15 | |||
| Shellfish boil | 12 | 24 | 36 |
Bring the shellfish to a boil, then add the shrmip. Cook for 2 minutes, then scoop out and transfer to a sheet pan to cool. Refirgerate as soon as cooled. When completely cold, transfer to a cambro and cover. Label, date, and initial.
| Description: | Littleneck clams and simmered with white wine, garlic, chili, and anchovy. Finished with butter and chopped parsley. |
| Date: | 6.26.18 |
| Allergens: | Shellfish, garlic, chili, dairy |
| Plating: | Pasta Bowl |
| Price: | $ 25.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 1 oz | Clam pasta flavor base | 1.00 | |||||
| 1 lb | Littleneck clams | 16.00 | |||||
| 2.5 oz | White wine | 3.00 | |||||
| 2 oz | Butter | 2.00 | |||||
| 8 oz | Linguine, cooked | 8.00 | |||||
| 1/4 oz | Parsley, chopped | 0.25 | |||||
| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 22.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chili flakes (grams) | 10.00 | 20.00 | 30.00 | |||
| Garlic, peeled, stem off | 3.00 | 6.00 | 9.00 | |||
| Anchovy filets | 2.00 | 4.00 | 6.00 | |||
| EVOO | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine cayenne, garlic, and anchovy in the robot coupe,
and process as shown. Add oil and process to mix.
Transfer to a storage conatiner. Cover tightly, label, date, and initial. Store refrigerated.
| Yield 1X: | 84.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Gluten | ||
| Portions: | 10.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Linguine, DeCecco | 2 | 4 | 6 | |||
| Water | 16 | 32 | 48 | |||
| Salt | 2.50 | 5.00 | 7.50 | |||
| EVOO | 2.00 | 4.00 | 6.00 |
Combine the water and salt in a suitable pot, and bring to a rolling boil. Add the pasta, and stir until the water returns to a boil. Reduce to a slow boil, and cook for 14 minutes.
Drain, transfer to a mixing bowl,
and add oil. Toss to cover.
Cool, and portion into 8 oz. portions in plastic bags. Label, date, and initial. Store refrigerated
| Yield 1X: | 30.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, gluten | ||
| Portions: | 6.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cooked fregula pasta | 1 | 2 | 3 | |||
| Mixed baby heirloom tomatoes, quartered | 8.00 | 1 | 1 | 8.00 | ||
| Garlic, minced | 0.25 | 0.50 | 0.75 | |||
| Scallions, green part only – 1 bu. | 1.00 | 2.00 | 3.00 | |||
| Basil, chiffonade – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| Italian parsley, chopped medium – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| House vinaigrette | 1.50 | 3.00 | 4.50 | |||
| Salt and black pepper – to taste | ||||||
| Freshly squeezed lemon juice – 1 ea. | 1.00 | 2.00 | 3.00 |
Prepare the ingredients as indicated.
Cut the basil into chiffonade as demonstrated in the video, taking care to slice rather than chop the leaves to avoid bruising. Sliced the scallions thinly, then transfer to a suitable bowl and cover with cold water. Soak for 10 minutes, then drain.
Combine the cooked pasta, quartered tomatoes, soaked scallions, basil, and parsley, and toss to combine. Drizzle the vinaigrette over the salad, and toss to coat evenly. Add the lemon juice, toss to combine, then season to taste with salt and black pepper.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 64 | oz | Garlic, onion, gluten (wheat) | ||
| Portions: | 1.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Extra-virgin olive oil | 5.00 | 10.00 | 15.00 | |||
| Israeli cous cous | 1 | 2 | 3 | |||
| Garlic, minced | 1.00 | 2.00 | 3.00 | |||
| Onion, small diced | 1 | 2 | 3 | |||
| Cayenne, whole | 0.13 | 0.25 | 0.38 | |||
| Chicken broth | 2 | 8.00 | 5 | 7 | 8.00 |
Carefully measure and prepare all ingredients as shown
Heat a suitable pot over high heat, then add the oil and cous cous. Cook, stirring, until the cous cous begins to turn golden brown, then add the garlic. Cook the garlic until it begins to brown, then add the onions. Cook, stirring occasionally, until the onions become soft and translucent.
Add the cayenne, water and chicken broth, and bring to a boil. Season lightly with salt and black pepper. Reduce to a slow simmer, cover, and cook for 30 minutes. When cooked, turn out onto a sheet pan, and spread evenly around. Allow to cool completely.
Transfer to a storage container, label, date, initial, and cover tightly. Store refrigerated.