Author: David

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Ranch Dressing

Yield 1X: 61.00 oz Allergens:
Portion: 1.5 oz Garlic, dairy
Portions: 40.7
Shelf life: Four days
Date: 6.26.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Best foods mayonnaise 2 4 6
Buttermilk 1 8.00 3 4 8.00
Garlic paste 0.50 1.00 1.50
Freshly squeezed lemon juice 1.00 2.00 3.00
Salt 0.50 1.00 1.50
Ground black pepper (grams) 3.00 6.00 9.00

Carefully measure and prepare all ingredients.

Remove the stem end and any green ceter from the garlic cloves.

Make the garlic into pasteusing a good pinch of salt.

Combine all ingredients in a suitable mixing bowl, and whisk together.

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

 

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Shellfish Cocktails

Description: Choice of crab, crab legs, shrimp, prawns, or oysters served atop crisp lettuce with Sam’s cocktail sauce.
Date: 7.16.18
Allergens: Shellfish, chili
Plating: b&b with cocktail glass
PLU:
 Price:  See below
Portion Plate Component Oz. Price
1 oz. Iceberg chiffonade 1.00
1 oz. Cocktail sauce 1.00
1 each Lemon wedge
pinch Parsley sprigs
Cocktail Portions Qty. Price
Shrimp 2 oz.  $            10.00
Prawn 4 each  $            16.00
Crab 2 oz.  $            19.00
Crab legs 7 each  $            22.00
Oyster 5 each  $            15.00

Build the cocktail as shown:

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Cocktail Sauce

Yield 1X: 22.25 oz Allergens:
Portion: 1 oz none
Portions: 22.3
Shelf life: 5 days
Date: 6.29.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ketchup 1 2 3
Horseraddish sauce 2.00 4.00 6.00
Lemon juice, freshly squeezed 1.00 2.00 3.00
Worcestershire sauce 0.25 0.50 0.75
Sriracha sauce 1.00 2.00 3.00

Carefully measure all ingredients. Combine in a suitable mixing bowl, and whisk together.

Transfer to storage container, cover tightly. Label, date, and initial.

Store refrigerated.

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Luis’ Spiced Burger Meat

Yield 1X: 87.75 oz Allergens:
Portion: 8 oz Garlic
Portions: 11.0
Shelf life: 3 days
Date: 6.29.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ground beef 5 10 15
Anchovy paste 1.00 2.00 3.00
Dijon mustard 2.50 5.00 7.50
Worcestershire sauce 2.50 5.00 7.50
Garlic, minced (grams) 0.50 1.00 1.50
Capers, minced 1.25 2.50 3.75

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix thoughly.

Portion into 8 oz. patties using the portion ring. Store in 1/3 hotel pans with patties separated with waxed paper. Cover tightly, label, date, and initial.

Store refrigerated.

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Nicoise Salad

Description: grilled albacore tuna, heirloom tomatoes, green beans
mixed greens, fingerling potatoes, hard-boiled egg
spicy lemon aioli
Date: 6.25.18
Author: DG
Allergens: Garlic, eggs
Plating: Large Plate
Price Short POS Name
 $            22.00 Nicoise Sal
Long POS Name
Nicoise Salad
Portion Plate Component Oz. Count
5 oz. Albacore Tuna Steak 4.0
3 T House vinaigrette 1.5
1 oz Mixed greens 1.5
3 each Cooked fingerling potatoes, cut in half lengthwise 2.5
1 each Cooked egg, shelled, cut in half, sprinkle with salt and pepper 1.0
1 1/2 oz. Heirloom tomatoes, halved 1.5
1 1/2 oz. Cooked green beans 1.5
2 T. Spicy lemon aioli 1.0

Season and grill the tuna to medium-rare.

Place the potatoes, tomatoes, and beans in separate, small mixing bowls, and dress lightly with the vinaigrette, salt, and pepper.

Arrange all elements on the plate as shown, then lay the tuna over the greens. Spoon the aioli over the tuna.

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Cooked green beans

Yield 1X: 28 oz Allergens:
Portion: 2 oz. None
Portions: 14
Shelf life: 3 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Fresh blue lake beans 2 4 6
Water 8 16 24
Salt 2.00 4.00 6.00


Carefully measure the salt and water, then combine in a suitable pot, and place over high heat. Set up an ice bath before you cook the beans, and prepare the colander to drain them. Snap or cut the stem ends off of the beans. Yield of snapped beans = 87.5%


When the water is boiling rapidly, add the beans. Keep them on high heat, and cook until the beans are almost tender, but still have a little crunch, about three minutes.


Immediately drain the beans through the colander,


then transfer to the ice bath.  Stir occasionally, and let them chill until completely chilled, about five minutes, but not longer. Drain from the ice bath, and separate any remaining ice cubes. Transfer to a cambro, cover, label, date, initial, and store refrigerated.

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Cooked Fingerling Potatoes

Yield 1X: 64 oz Allergens:
Portion: 4 oz Garlic
Portions: 20
Shelf life: 5 days
Date: 8.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Yellow or colored fingerling potatoes, washed 4 8 12
Water 4 8 12
Salt 1.25 2.50 3.75
Fresh thyme sprigs – 1/4 bunch 0.25 0.50 0.75
Fresh garlic, crushed 0.75 1.50 2.25
Ground black pepper 0.10 0.20 0.30


Carefully measure all ingredients. Prepare potatoes by washing, then combine all ingredients in a suitable pot, and place over high heat.


Bring to a rolling boil, then reduce to a slow simmer and cook until you can easily insert a skewer into the potatoes, about 10 minutes. Remove from the heat, and drain into a colander.

*NOTE*
The most important step in preparing these potatoes is to cook properly, but not overcook. If you slice the potatoes in half, and the center cracks open, they have been cooked too long.

Transfer to a sheet pan, and allow to cool at room temperature until comfortable to handle. Remove the garlic and thyme from the potatoes, then slice each potato in half lengthwise.  Allow to cool completely, then transfer to a cambro, cover tightly, label, date, initial, and store refrigerated.

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Hard Boiled Eggs, Soft Center

Yield 1X: 24 eggs Allergens:
Portion: 1 egg Eggs
Portions: 24
Shelf life: Five days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Fresh eggs 12.00 24.00 36.00
Water to cover eggs in pot by one inch


Place the eggs in a suitable pot so that they sit in two layers (don’t use too large a pot.) Add cold water to cover the top layer of eggs by one inch, then place over high heat.


Bring the water to a boil,


then immediately remove from the heat, and cover the pot.


Wait exactly six minutes, then pour the hot water out, and place the pot under cold running water for one minute.


Pour half of the water out, and replace with ice. Chill in the ice bath for 20 minutes, then drain.

Chill for 20 minutes, adding more ice if needed, then drain eggs, and transfer to a storage container. Cover, label, date, initial, and store refrigerated until needed.

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Caesar Salad

Yield 1X: 2.00 portions Allergens:
Portion: 1 portions Garlic, dairy
Portions: 2.0
Shelf life: NA
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Romaine heart- 1 each 1.00 2.00 3.00
Caesar dressing 2.00 4.00 6.00
Parmesan cheese, grate over salad 0.25 0.50 0.75

Separate the leaves from the romaine heads, then arrange pile onto the plate starting with the largest leaves, and ending with the smallest. Drizzle the dressing over the piled leaves, allowing it to drip down onto the lower leaves.

Grate the cheese over the top using a fine micro plane.