Author: David

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Grilled Summer Vegetable Salad

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Onion, capsicum
Portions: 10.7
Shelf life: two days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, sliced 3/4″ thick across the equator 1 2 3
Japanese eggplant, stem off, halved lengthwise 1 2 3
Green zucchini, stem off, halved lengthwise 1 2 3
Golden zucchini, stem off, halved lengthwise 1 2 3
Red peppers, ends off, core and seeds out 8.00 1 1 8.00
Yellow peppers, ends off, seeds out 8.00 1 1 8.00
Olive oil 3.00 6.00 9.00
Fresh basil, chiffonade – 1 bunch 0.75 1.50 2.25
House vinaigrette 2.00 4.00 6.00
Salt 1.50 3.00 4.50
Black pepper 0.50 1.00 1.50


Prepare the vegetables as indicated. Transfer to a sheet pan, and drizzle with the olive oil, and season well with salt and pepper as illustrated.


Cook the vegetables on a hot grill, cut face down, until lightly browned on both sides, about four minutes on the cut side. Rotate each piece 90 degrees once to create nice square grill marks halfway through. Turn them over and cook on the second side just until they begin to soften. Return to the oiled sheet pan, and allow to cool completely.


When the vegetables are cool enough to handle comfortably, cut the squash and eggplant crosswise into 1 1/4′ pieces, and the peppers into 3/4″ squares. Combine in a large mixing bowl, and drizzle the vinaigrette over the top.

Chiffonade the basil as shown taking care not to bruise it, then toss to combine.

Season with the salt and black pepper, mix well, then correct seasoning if required. Transfer to a cambro, cover, label, date, and initial. Store refrigerated until needed. Reheat by tossing in a non-stick frying pan over high heat. Correct seasoning as needed the next day.

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Apple Ginger Slaw

Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Napa cabbage, bottom of heads, cut 1/4″ 1 8.00 3 4 8.00
Carrots, julienned 3.00 6.00 9.00
Red apples, julienne 14.00 1 12.00 2 10.00
Serranos, seed out, julienne 3.00 6.00 9.00
Scallions, sliced fine 3.00 6.00 9.00
Cilantro, coarsely chopped 2.00 4.00 6.00
Apple cider ginger vinaigrette 12.00 1 8.00 2 4.00


Carefully measure and prepare all ingredients.

Combine in a suitable bowl, and mix to distribute evenly. Transfer to a hotel pan, and cover tightly. Label, date, initial, and refrigerate until needed. Discard any left at the end of the day.

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Apple Cider Ginger Vinaigrette

Yield 1X: 90.25 oz Allergens:
Portion: 24 oz Egg, garlic, onion
Portions: 3.8
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
Mayonnaise 3 6 9
Ginger, pureed 12.00 1 8.00 2 4.00
Garlic, pureed 6.00 12.00 1 2.00
Honey 8.00 1 1 8.00
Celery seed 0.25 0.50 0.75
Cider vinegar 1 2 3

Carefully measure and prepare all ingredients.

Combine all ingredients in a suitable bowl, and mix thoroughly. Transfer to a storage container, and cover tightly. Label, date, initial and refrigerate until needed.

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Tomato and Sweet Corn Salad

Yield 1X: 28.00 oz Allergens:
Portion: 4 oz Onion
Portions: 7.0
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sweet corn, husked (4 ears) 4.00 8.00 12.00
Toy box tomatoes, halved (1 pint) 6.00 12.00 1 2.00
Basil, coarsely chopped 0.25 0.50 0.75
Red onion, small dice 2.00 4.00 6.00
House vinaigrette 1.50 3.00 4.50

Place the corn on the grill, and cook until heated through. Remove before the kernels begin to brown. Cool, and cut from the cob.

Combine the corn, halved tomatoes, basil, and vinaigrette in a suitable bowl, and season lightly with salt and black pepper. Transfer to a hotel pan, and keep refrigerated until used up.

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Brussels Sprout Salad

Yield 1X: 40.00 oz Allergens:
Portion: 6 oz Garlic, chili, dairy
Portions: 6.7
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Brussels Sprouts, Shaved 1/16″ 1 8.00 3 4 8.00
Marcona almonds, coarsely chopped 6.00 12.00 1 2.00
Peccorino Cheese, Grated 4.00 8.00 12.00
Garlic Chili Vinaigrette 6.00 12.00 1 2.00

Slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips. Coarsely chop the marcona almonds. Measure all remaining ingredients into a mixing bowl.

Add the vinaigrette, and toss well. Correct seasoning.

Portion onto the plate, and top with a sprinkle of Pecorino cheese.

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Garlic Chili Vaingrette

Yield 1X: 35.88 oz Allergens:
Portion: 1 oz Garlic, chili
Portions: 35.9
Shelf life: 4 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, peeled, root end off, crushed 1.00 2.00 3.00
Chili flakes (grams) 5.00 10.00 15.00
Salt 0.25 0.50 0.75
Dijon mustard 1.50 3.00 4.50
Red wine vinegar 12.00 1 8.00 2 4.00
Black pepper 0.13 0.25 0.38
EVOO 1 2 3

In the Vitaprep, combine garlic, chili flakes, salt, mustard, and 1/4 of the vinegar. Process until smooth, scraping the sides down regularly. Add the remaining vinegar, then add the pepper and oil. Process unti smooth.

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

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Soup, Gazpacho

Yield 1X: 120.50 oz Allergens:
Portion: 8 oz Garlic, onion, peppers
Portions: 15.1
Shelf life: 2 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Assorted heirloom tomatoes, chopped 4 8 12
Cucumber, hothouse, chopped (each) 2.00 4.00 6.00
Red onion, chopped 8.00 1 1 8.00
Green bell peppers, seeded and chopped 1 4.00 2 8.00 3 12.00
Jalapeno peppers, chopped 2.00 4.00 6.00
Garlic, chopped 0.50 1.00 1.50
Basil leaves, chopped 8.00 1 1 8.00
Red wine vinegar 4.00 8.00 12.00
Sherry wine vinegar 4.00 8.00 12.00
EVOO 8.00 1 1 8.00


Carefully measure and prepare all ingredients. Coarsely chop everything, just small enough that it will fit through the meat grinder.

Toss it all together in a bowl with some salt and pepper, then cover and allow to sit in the refrigerator overnight.


The flavors will meld, and some liquid will be released.


Set up a meat grinder with the medium size die, then grind everything through.


Transfer to a mixing bowl or pot, correct the seasoning and spike with a little more sherry vinegar if needed.

Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.

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Shrimp and Brandy Cream Sauce

Yield 1X: 480.00 oz Allergens:
Portion: 2 oz Shellfish, garlic, onion, dairy
Portions: 240.0
Shelf life: 1 week/freeze
Date: 10.15.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 4.00 8.00
Shrimp, 16-20, head-on, chopped coarsely 4 8
Garlic, minced 5.00 10.00
Shallot, sliced 4.00 8.00
Onion, small dice 3 6
Celery, small dice 1 8.00 3
Carrot, small dice 1 8.00 3
Tomato paste 2 4
Brandy (1 bottle) 1.00 2.00
Chardonnay (1 gallon) 8 16
Black peppercorns – 1 t. 1.00 2.00
Cream (2 gallons) 16 32
Basil (2 bu) 2.00 4.00
Tarragon (2 bu) 2.00 4.00


Carefully measure and prepare all ingredients.
Heat the oil in a suitable pot over high heat. When the pot is hot, and the oil shimmers, add the chopped shrimp, and stir to distribute evenly. Cook over high heat, stirring to prevent burning, until the shrimp meat, shells, and heads become well browned, and cooked through. The shrimp are intended to flavor the sauce, and are intentionally over-cooked.
Add the garlic and shallot, and stir to heat through. Take care not to brown the garlic. As soon as the aroma of the garlic is pronounced, add the onion, celery, and carrot. Continue to cook over high heat, stirring regularly, until the vegetables soften and the onions become almost translucent. Add the tomato paste, and stir to distribute evenly. Continue cooking until the tomato paste is hot and beginning to stick to the pan.

Add the brandy and return to a boil. Allow to boil until the alcohol boils off, add the chardonnay. Reduce to a simmer, and cook until reduced by half, about fifteen minutes. Add the peppercorns and cream, and return to a simmer.

Cook for 45 minutes, adding the herbs the last ten minutes.
Then remove from the heat, and strain through a fine strainer, pushing all liquid through with the back of a wooden spoon.Return to the heat, and bring back to a simmer. Correct seasoning, then transfer to a storage container, and immerse in an ice bath to cool. When completely cool, label, date, initial, and cover tightly. Store refrigerated until needed.

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Chimichurri Sauce

Yield 1X: 12.45 oz Allergens:
Portion: 1 oz Garlic, onion, chili
Portions: 12.5
Shelf life: 1 day
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Parsley, Italian (fine chop) 1.50 3.00 4.50
Garlic (paste) 0.25 0.50 0.75
Shallot (Minced) 1.50 3.00 4.50
Oregano, Mexican, dried 1 t 0.10 0.20 0.30
Chili Flakes 1 t 0.10 0.20 0.30
Paprika, Smoked 2T 0.50 1.00 1.50
Extra Virgin Olive Oil 7.00 14.00 1 5.00
Salt and black pepper – to taste
Red Wine Vinegar 1.50 3.00 4.50


Carefully Measure and prepare all ingredients.

Prepare the garlic paste by crushing the garlic cloves with the side of a knife. Sprinkle a pinch over kosher salt over the top, then work with the side of a knife into a paste.


In a suitable bowl, combine all ingredients, and mix together . Season to taste with salt and pepper. Discard at the end of the day.

To prepare a base that will last two days, omit the vinegar and salt. Cover, label, date, and initial and refrigerate. Before using, add the vinegar and season to taste with salt and pepper.

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Par-cooked Back Ribs

Yield 1X: 259.20 oz Allergens:
Portion: 14 oz Garlic, onion, gluten
Portions: 18.5
Shelf life: 4 days
Date: 12.17.18
Prep Recipe Ingredient 1 X
lb oz/each
Water – 3 gals. 24
Salt 3.75
Soy sauce 3
Red wine vinegar 1 8.00
Onion, yellow, coarse chop 1 8.00
Carrots, coarse chop 12.00
Garlic, peeled, crushed 4.00
Black peppercorns 0.50
Allspice 0.50
Ginger, sliced 6.00
Star anise 1.00
Cinnamon sticks 0.75
Pork back ribs (3 pkgs) 18

 

Carefully measure and prepare all ingredients for the boil. Strip the membrane from the back of each rack, then cut in half.

Combine an ingredients except the ribs in a large pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes. Add the prepared ribs to the cooking liquid in two layers, and return to a boil.

As soon as the pot boils, reduce the heat to a simmer, and set a timer for 15 minutes. Remove the top layer of ribs, then the bottom. Return the top layer to the pot first, then the remaining. Simmer for 20 more minutes, then check for doneness, If the meat is slightly starting to separate from the bones, it is time to drain. Drain then transfer the cooked ribs to a sheetpan to cool.

When the ribs are cool enough to handle, cut into individual ribs, and portion into 14 oz. packages. Wrap in plastic wrap, label, date, initial, and store refrigerated until needd.