Side of Fries
Bananas Foster
| Description: | brown sugar bourbon sauce, vanilla gelato |
| Date: | 2.12.19 |
| Allergens: | Dairy |
| Plating: | Fruit bowl on b&b with banana leaf |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 1 T. | Whole butter | ||||
| 1 each | Banana, quartered | ||||
| 2 oz. | Foster compound butter | ||||
| 1 oz. | Cream | ||||
Heat a small saute pan over medium-high heat, and add the butter and banana pieces as shown.
Brown the banana on both sides, then drain the fat. Add the foster butter. Cook, stirring to melt, then add the cream and bring to a boil.
Cook until the sauce is smooth, then transfer the bananas to the bowl, and pour the sauce over. Garnish with ice cream and a mint leaf.
Foster Compound Butter
| Yield 1X: | 80.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy | ||
| Portions: | 40.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 1.25.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Butter, room temperature | 2 | 4 | |
| Brown sugar | 2 | 4 | |
| Dark rum | 1 | 2 | |
| Cinnamon (1/2 tsp.) |
Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until smooth, then add the sugar and cinnamon. Process until smooth, then add the rum slowly.
Transfer to a bowl and chill until firm. Wrap in two portions in parchment. Chill then wrap in plastic wrap and freeze.
Milk Braised Pork
Two boneless pork butts is probably enough for one family meal. Reheats well. Follow the images and improvise as you like. Takes about an hour 15 minutes to cook. Don’t overcook! Leaves in photos are sage. Don’t add carrot. Makes it too sweet.
Lobster Thermador
| Description: | lobster cream sauce, mushrooms, sherry wine duchess potatoes, watercress salad 32 |
| Date: | 2.12.19 |
| Allergens: | Dairy, garlic, onion, gluten |
| Plating: | Large oval |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 1/2 each | Lobster shell | ||||
| 4 oz. | Lobster meat | ||||
| 4 oz. | Thermidor sauce | ||||
| 2 Tbls. | Elizabeth topping | ||||
| 3 oz. | Duchess potato mix, piped into a cylinder and bakes | ||||
| 1/4 bu. | Watercress | ||||
| 1 Tbl. | Lemon garlic vinaigrette | ||||
| 5 each | Cherry tomato halves | ||||
| 1/8 loaf | Bread | ||||
| 1 T. | Butter | ||||
Place the sauce and lobster meat into a non-stick pan, and heat over high heat until starting to simmer. Add a splash of cream to stop the cooking. Do not overcook! Transfer to an empty lobster shell, and spread evenly over the bottom. Top with Elizabeth topping, and place on a sizzle platter along with a cooked duchess potato portion. Place in the hot over until the topping is brown, about 5 minutes.
Transfer both lobster and potato to a warm plate. Toss the watercress and tomatoes in the vinaigrette with a pinch of salt and pepper, and plate as shown.
Cooking, cutting and pealing lobsters for meat and shells
Bring a stock pot of heavily salted water to a rolling boil, and drop the live lobsters in. Cook for exectly three minutes, then remove to an ice and water bath. Allow to sit until completley cold.
Remove the lobsters from the ice bath, and break the claws and arms off. Cut each lobster body in half as shown. Remove meat, and reserve, remove stomach and discard.
Remove the movable part from the claw by gentilypulling and rocking from side to side to also remove the cartlidge inside. Remove the meat from the resulting piece. Crack the claws in half, and remove the meat, removing the carelidge from any claws that have it remaining.
Use a kitchen shears to cut the arm joint open and remove the meat. Make portions of one half tail, one claw, and two pieces of arm meat. Add cooked lobster tail meat to make 4 oz. portions. Cut the claw and tail into 1/2″ pieces, and place the entire portion into a portion bag. Refrigerate.
Pecan Pie
Unwrap one pecan pie portion, and place into the center of a small round plate. Garnish with a quenelle of whipped cream on top and a mint leaf as shown.
Ricotta Meatballs
| Yield 1X: | 327.50 | oz. | Allergens: | ||
| Portion: | 2 | oz. | Dairy, chili, gluten | ||
| Portions: | 163.8 | ||||
| Shelf life: | Freeze | ||||
| Date: | 2.1.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb. | oz./each | lb. | oz./each | |
| Ground Pork | 5.000 | 10.000 | ||
| Ground Beef | 5.000 | 10.000 | ||
| Bacon ends, ground | 2.000 | 4.000 | ||
| Panko | 2.000 | 8.000 | 5.000 | |
| Ricotta | 3.000 | 6.000 | ||
| Eggs (ea) | 16.000 | 32.000 | ||
| Parsley, Chopped (bu) | 4.000 | 8.000 | ||
| Chili Flakes | 0.250 | 0.500 | ||
| Salt | 2.500 | 5.000 | ||
| Black Pepper | 0.250 | 0.500 | ||
| Fennel Seed | 0.500 | 1.000 | ||
| Chicken broth, cold | 1.000 | 8.000 | 3.000 |
Carefully measure and prepare all ingredients. Grind bacon through the medium die, then combine with all remaining ingredients. Mix in the 20 qt. mixer until sticky. Turn out. Portion into 2 oz. balls.
Freeze individually or proceed to the recipe for ricotta meatballs cooked with tomato and basil.
Avocado Mousse
| Yield 1X: | 27.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Chili, dairy | ||
| Portions: | 54.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 1.23.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Avocadoes, ripe (each) | 6.00 | 12.00 | ||
| Mayonnaise | 3.00 | 6.00 | ||
| Freshly squeezed lemon juice | 1.50 | 3.00 | ||
| Crystal hot sauce | 1.00 | 2.00 | ||
| Salt and pepper | 0.13 | 0.25 | ||
| Extra virgin olive oil | 2.00 | 4.00 |
Carefully measure and prepare all ingredients. Combine in the Robot Coupe, and process until smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
Pecan Pie Prep
| Yield 1X: | 159.75 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy, nuts, gluten | ||
| Portions: | 39.9 | ||||
| Shelf life: | 1 week | ||||
| Date: | 1.23.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Brown sugar | 2 | 12.00 |
| Maple syrup | 1 | 12.00 |
| Eggs (each) | 18.00 | |
| Butter, melted | 12.00 | |
| Bourbon | 9.00 | |
| Vanilla extract | 0.50 | |
| Salt | 0.25 | |
| Pecans, toasted and chopped | 3 |
Carefully measure and prepare all ingredients. Break the eggs into a suitable bowl, then whisk smooth.
Whisk the sugar and maple syrup in, and bean until smooth. Add the butter, bourbon, vanilla, and salt, and mix smooth. Stir in the pecans.
Transfer to prebaked pie shells, and fill just below the rim. Arrange on parchment on a sheet pan with 2″ between, and bake at 350 F. until set, about 25 minutes. Cool completely, then wrap individually.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.