Author: David

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Creamed Spinach

Yield 1X: 242.00 oz. Allergens:
Portion: 6 oz. Garlic, onion, dairy, gluten
Portions: 40.3
Shelf life: 5 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X
lb. oz./each lb. oz./each
Bacon, small dice 12.000 1.000 8.00
Garlic, minced 2.000 4.000
Shallot, minced 2.000 4.000
Spinach 8.000 16.000
Butter 5.000 10.000
Flour 5.000 10.000
Milk 3.000 6.000
Parmesan cheese, finely grated 12.000 1.000 8.000
Cream 2.000 4.000

Carefully measure and prepare all ingredients. Steam the spinach, then press all liquid out using the hotel pan method.

Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until rendered and brown, then add the garlic and shallots.

Cook for aroma, then add the butter and flour. Whisk together, and cook for two minutes.  Slowly pour the milk in, whisking smooth. Bring to a boil, then reduce to a simmer and cook for 5 minutes.

Remove from the heat and stir in the spinach, Parmesan cheese and cream. Season to taste with salt and pepper. Turn out into a 2″ hotel pan. Chill completely. Cover tightly with plastic wrap, label, date, and initial. Store refrigerated.

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Caesar Dressing

Yield 1X: 194.00 oz Allergens:
Portion: 2 oz Dairy, garlic
Portions: 97.0
Shelf life: 5 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 0.5 X 1.5 X
lb oz/each lb oz/each lb oz/each
Garlic, root end off and freshly minced 8.00 4.00 12.00
Anchovies, chopped 4.00 2.00 3.00
Dijon mustard 9.00 4.50 13.50
Worcestershire sauce 5 2.5 7.5
Egg yolk 18.00 9.00 27.00
Lemon juice 24.00 12.00 36.00
50/50 Olive oil – 1/2 gallon 64.00 32.00 96.00
Olive oil, extra-virgin – 1/2 gallon 64.00 32.00 96.00
Salt and pepper mix 0.50 0.25 0.75

Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy. With the processor running, slowly drizzle both olive oils until all is incorporated.

Transfer to a mixing bowl, add the salt and pepper mix, and mix to distribute evenly. Add additional salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and adjust as needed after the first day.

Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy.

With the processor running, slowly drizzle the olive oil until all is incorporated.

Transfer to a mixing bowl, add the pepper, and mix to distribute evenly. Add salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and lemon juice, and adjust as needed after the first day.

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Seasoned Flour

Yield 1X: 424.25 oz. Allergens:
Portion: 0.25 oz. Gluten, chili, garlic
Portions: 1697.0
Shelf life: 1 Month
Date: 8.24.18
Prep Recipe Ingredient 1 X
lb. oz./each
AP Flour 25.000
Granulated Salt 14.000
Cayenne 0.500
Garlic powder 2.500
White pepper 1.250
Paprika 6.000

Carefully Measure all ingredients.

Combine in a suitable mixing bowl, and mix well using a whisk.

Transfer to a cambro, cover tightly, lable, date, and initial. Store at room temperature.

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Crispy Batter

Yield 1X: 640.50 oz Allergens:
Portion: 2 oz Gluten, garlic, chili,
Portions: 320.3
Shelf life: Dry
Date: 12.26.18
Seasoned flour 8 5.00
Rice Flour 25
Baking Powder 4.25
Salt 1 4.25
Sugar 5 3.00

Carefully measure all dry ingredients

Combine in a deep lexan, then mix well using a whisk. Divide into 10 kits of 64 oz.  in plastic zip-lock portion bag. Label, date, initial, and store at room temperature.

To use, add one kit to a cambro, then add the 2 quarts + 4 oz. of water, and mix until smooth.

Use a rubber spatula to make sure that the ingredients in the corners are incorporated. Use for one day, adding water as needed to maintain the proper consistencey (see photo.)

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Spicy Scampi Butter

Yield 1X: 36.00 oz Allergens:
Portion: 1 oz Onion
Portions: 36.0
Shelf life: 4 days
Date: 6.18.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Extra virgin olive oil 3.00 6.00 9.00
Garlic, stem end off and crushed 12.00 1 8.00 2 4.00
Shallots, minced 12.00 1 8.00 2 4.00
Chili flakes 0.75 1.50 2.25
White wine 24.00 3 4 8.00
Fresh lemon juice 1 2 3
Butter 2 4 6
Italian parsley, chopped – 1.5 bu 2.00 4.00 6.00
Tarragon, chopped – 1.5 bu 1.00 2.00 3.00
Freshly minced garlic, stem end cut off 2.00 4.00 6.00
Salt 0.75 1.50 2.25
Black pepper 0.50 1.00 1.50


Carefully measure and prepare all ingredients.


Lightly brown garlic in the oil


then add the chili flakes and shallots and sweat until translucent.


Add the wine

and reduce by half.


Add the lemon juice and continue to simmer until the mixture is almost dry. You should have four cups left when it is done.


Allow the mixture to cool completely, then add to the butter along with the herbs, garlic, salt and pepper.


Stir to combine evenly. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated or freeze until needed.

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House Vinaigrette

Yield 1X: 376.50 oz Allergens:
Portion: 1.5 oz Onion
Portions: 251.0
Shelf life: 4 days
Date: 6.18.18
Prep Recipe Ingredient 1 X
lb oz/each
Red wine vinegar (6 cups) 3
Sherry wine vinegar (6 cups) 3
Shallots, minced (12 oz.) 12.00
Fresh thyme leaves, minced (3 oz.) 3.00
Capers, minced (7.5 oz.) 7.50
Dijon mustard (18 oz.) 18.00
50/50 olive oil (2 gal. + 4 cups) 18
Salt  and Pepper mix to taste

Carefully measure and prepare all ingredients.

Combine everything but the oil in a suitable mixing bowl,

then whisk the oil in. Transfer to a storage container, cover, label, date and initial. Store refrigerated. Correct seasoning after day one.