Author: David

Yield 1X:	172.00	oz	Allergens:
Portion:	5	oz	Garlic
Portions:	34.4
Shelf life:	1 week
Date:	11.11.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Garlic pork sausage	10
Caul fat, soaked in water overnight		12.00

Carefully measure and prepare all ingredients. Drain the caul fat, and lay it out on a cutting board. Cut into 4″ squares. Portion the sausage into 2.5 oz. balls.

Wrap each ball in the caul fat squares, pressing the sausage into a thin patty. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	176.00	oz	Allergens:
Portion:	2.5	oz	Garlic
Portions:	70.4
Shelf life:	1 week
Date:	10.25.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Pork butt, cubed 1″	10
Garlic, minced		1.00
Salt		2.50
Black pepper		0.50
Dried marjoram (tablespoons)		2.00
Chicken broth	1

Carefully measure and prepare all ingredients. Combine salt, pepper, garlic, and marjoram in a small bowl, and mix well. Sprinkle the salt mixture over the cubed pork in a deep hotel pan, and mix thoroughly. Cover tightly, and refrigerate for at least one hour.

Assemble the grinder, then place it into the freezer while the meat chills. Grind the meat through the grinder into the bowl of the mixer.

Place the mixer bowl on the mixer with the paddle. Mix on speed one for 30 seconds, adding the chicken broth slowly. Turn the mixer off and chage to speed two, then mix for an additional 30 seconds.

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

Yield 1X:	320.00	oz	Allergens:
Portion:	6	oz	Onion, garlic
Portions:	53.3
Shelf life:	5 days
Date:	9.18.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Lamb shoulder, trimmed and cubed (each)		3.00
Pearl onions, peeled	2	8.00
Crimini mushrooms, quartered	2	8.00
Celery, 3/4″ pieces	1	8.00
Carrots, 3/4″ oblique cut	1	8.00
Red wine (btl.)		1.00
Clairifed butter		2.00
Yellow onions, sliced	5
Garlic, minced		4.00
San Marzano tomatoes (can)		1.00
Chicken broth	4
Red potatoes, cooked and quartered	4
Parsley, chopped (bunch)		1.00

Carefully measure and prepare all ingredients. Brown the lamb cubes over high heat, reserve. In the same pan, blister the pearl onions, then add mushrooms, carrots, and celery, and sweat for 30 minutes. Add the wine, and cook until the alcohol is gone.

Meanwhile, heat the clarified butter over high heat, then add the sliced onions and garlic. Reduce to medium, then cook, stirring, until the onions are darkly caramelized. Cool and puree with the tomatoes. Add to the meat and vegetable mixture along with the chicken broth.

 

 

Season well with salt and pepper, and bring to a boil. Transfer to the oven at 450 F. and cook until the lamb is almost tender. Remove from the oven and add the potaotes and parsley.

Correct seasoning, then cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.