Author: David

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Whole grain mustard mousseline

Yield 1X: 27.00 oz Allergens:
Portion: 2 oz Dairy, onion
Portions: 13.5
Shelf life: 2 days
Date: 3.24.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Cream, whipped stiff 1 2
Shallots, minced 2.00 4.00
Whole grain mustard 3.00 6.00
Meyer lemons, juice and zest 3.00 6.00
Parmesan cheese, grated 3.00 6.00

Carefully measure and prepare all ingredients. Whip the cream in a siutable bowl, then stir the remaining ingredients in. Season to taste with salt and pepper.

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

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Brown garlic and artichoke mousse

Yield 1X: 152.00 oz Allergens:
Portion: 2 oz Garlic, dairy
Portions: 76.0
Shelf life: 5 days
Date: 3.24.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Garlic cloves, crushed 6.00 12.00
Olive oil 2.00 4.00
Artichoke bottoms 6 12
Cream 3 6

Carefully measure and prepare all ingredients. Heat the oil and crushed garlic over medium-high heatm and cook, stirring, until the cloves are golden brown. Add the artichoke bottoms and cream, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook unitl the artichokes are completely soft.

Pass through the food mill, then transfer to the robot coupe, and process until completely smooth. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Orange Spice Pork Chop Brine

Yield 1X: 161.50 oz Allergens:
Portion: 161.5 oz Garlic
Portions: 1.0
Shelf life: Freeze
Date: 3.12.19
Prep Recipe Ingredient 1 X
lb oz/each
Water 8
Salt 2.50
Brown sugar 8.00
Oragnes – 3, sliced 1/2″ 1 2.00
Star anise, whole –  20
Cinnamon stick, whole – 4″
Cloves, whole – 20
Garlic, crushed 1.00
Ginger, peeled and smashed 4.00

Carefully measure and prepare all ingredients. Combine water, salt, sugar and oranges and bring to a boil. Remove from the heat and add the aromatics. Allow to steep for 30 minutes, then strain and chill. Brine meat for 12 – 24 hours.

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Apple Sauce

Yield 1X: 27.00 oz Allergens:
Portion: 1 oz Dairy
Portions: 27.0
Shelf life: 1 week
Date: 3.11.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Gala apples, peeled, cored (each) 6.00 12.00
Butter 4.00 8.00
Brown sugar 4.00 8.00
Apple cider vinegar 4.00 8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over medium heat. Cook, covered, until the apples are completely soft. Puree in robot coupe. Season to taste with salt and pepper.

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

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Sweet pea and green garlic risotto

Yield 1X: 14.75 oz Allergens:
Portion: 7.25 oz Onion, garlic, dairy
Portions: 2.0
Shelf life: serve
Date: 3.9.19
Prep Recipe Ingredient 1 X
lb oz/each
Par-cooked risotto 6.00
Sweet peas 1.00
Sweet pea puree 2.00
Green garlic puree 0.50
Chicken broth 4.00
Butter 0.50
Parmesan cheese 0.75

Carefully measure and prepare all ingredients. Combine the rice with both purees and half of the broth in a suitable pot. Place over high heat, and cook, stirring until the liquid is absorbed.

Add the remaining liquid and repeat. When the broth has all been absorbed, add the butter and cheese and stir in. Correct seasoning. Serve on a warm plate garnished with cheese on top.

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Sweet pea puree

Yield 1X: 43.50 oz Allergens:
Portion: 2 oz Dairy
Portions: 21.8
Shelf life: four days
Date: 3.9.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Shelled peas, larger sizes 1 8.00 3
Butter 2.00 4.00
Chicken broth 12.00 1 8.00
Sugar 1.50 3.00
Cooked spinach 4.00 8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot over medium heat, and bring to a boil. Reduce to a simmer, and cover. Cook until peas are completely soft, about five minutes.

Transfer to the Vitaprep and add the spinach. Puree until completely smooth. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Green garlic puree

Yield 1X: 16.00 oz Allergens:
Portion: 0.5 oz Garlic, dairy
Portions: 32.0
Shelf life: 1 week
Date: 3.9.19
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Green garlic, roots off, cleaned 2 4 6
Butter 4.00 8.00 12.00

Carefully measure and prepare all ingredients. Separate the white and green parts of the garlic, then chop as shown.

Heat the butter in a suitable pot, and add the white part of the garlic and a pinch of salt and pepper. Place over medium heat, and cover. Cook until completely soft and beginning to brown. Remove from the heat and cool.

Bring a pot of salted water to a boil, then add the green part of the garlic. Cook until soft, about three minutes, then strain. Allow to cool. Combine both parts in the Vitaprep, and puree smooth.

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

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Apple and Cippolini Onion Stuffing

Yield 1X: 64.00 oz Allergens:
Portion: 2 oz Garlic, onion, dairy
Portions: 32.0
Shelf life: 1 week
Date: 2.26.19
Prep Recipe Ingredient 1 X
lb oz/each
Pancetta, sliced on #3, then minced 1
Garlic, minced 1.00
Cippollini, peeled, small dice 1 8.00
Apples, peeled and cored, small dice 1 8.00
Orange juice 4.00
Panko 4.00
Parsley, chopped 0.50
Parmesan cheese 2.50

Carefully measure and prepare all ingredients. Place the pancetta into a suitable pot, and cook over medium heat, covered, until rendered. Uncover, increase heat to high, and add garlic. Stir and cook for aroma. Add cippolini onions, stir and cover. Cook until softened, then add apples. stir, and cover. Cook until apples are soft but not mushy, then remove from the heat and cool. Stir in remaining ingredients, and season to taste.

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

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Pork Chop Brine

Yield 1X: 96.00 oz Allergens:
Portion: 96 oz Garlic
Portions: 1.0
Shelf life: Three uses
Date: 2.26.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water 4 8
Kosher salt 4.00 8.00
Honey 6.00 12.00
Garlic head, cut in half 1.00 2.00
Bay leaves (each) 3.00 6.00
Black peppercorns 0.50 1.00
Thyme (bunch) 0.50 1.00
Ice 2 4

Carefully measure and prepare all ingredients. Combine all except ice in a suitable pot, and bring to a boil. Remove from the stove, and allow to steep for 30 minutes.

Strain and add ice. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Use three times before discarding.

Cut a pocket in the center of each pork chop, and fill with brine. Transfer to a cambro, and repeat with all chops, then cover completely with brine, and allow to sit for one hour. Remove from the brine, and pat dry. Stuff with onion filling.

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Weekly Cleaning Schedule

Sam’s Grill – Weekly Cleaning Schedule

Monday
Shelves over butcher area washed and organized
Fish drawers emptied, washed, and dried

Tuesday
Shelves over fry and pantry stations washed and organized
Fry station drawers emptied, washed, and dried

Wednesday
Shelves over line and prep table washed and organized
Rear pantry cooler emptied, washed, dried, and organized.

Thursdays
Shelves under butcher station washed and organized
Front pantry cooler emptied, washed, dried, and organized

Fridays
Shelves under pantry station washed and organized
Tall reach-in emptied, washed, dried and organized

Sam’s Tavern – Weekly Cleaning Schedule

Monday
Shelves over prep area washed and organized

Tuesday
Shelves over pass washed and organized
Fryers washed and dried below

Wednesday
Chefs’ base cooler emptied, washed, dried, and organized.

Thursdays
Front cooler emptied, washed, dried, and organized

Fridays
All walls washed over prep and line