Category: Proteins

Yield 1X:	105.00	oz	Allergens:
Portion:	7	oz	Onion, dairy, gluten
Portions:	15.0
Shelf life:	5 days
Date:	3.23.21

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Butter		5.00		10.00
Shallots, minced		7.50		15.00
Crimini mushrooms stems off, sliced	2	8.00	5
Chicken broth	2	8.00	5
Brown beef broth	2	8.00	5
White wine		15.00	1	14.00
Roux		10.00	1	4.00
Capers, drained		5.00		10.00
Dijon mustard		2.50		5.00
Worcestershire sauce		1.25		2.50
Brown sugar		2.00		4.00
Ketchup		2.50		5.00

Carefully measure and prepare all ingredients. Melt the butter in a suitable pot over high heat, then add the shallots and sweat until soft.

Add the sliced mushrooms and some salt, and cover. Sweat until the mushrooms are soft. Add the white wine and return to a boil. Reduce by half, then add the broths.

Bring to a boil, then whisk the roux in until smooth. Reduce to a simmer, and cover. Simmer 30 minutes,

then add the remaining ingredients and stir together. Simmer another ten minutes, then season to taste and remove from the heat. Cool completely.  Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	105.25	oz	Allergens:
Portion:	7	oz	Garlic, onion, dairy
Portions:	15.0
Shelf life:
Date:

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Prime ground beef, very cold	5		10		15
Panko		6.00		12.00	1	6.00
Garlic, grated		1.00		2.00		3.00
Shallots, finely minced		3.00		6.00		9.00
Dijon mustard		2.50		5.00		7.50
Brown sugar		1.25		2.50		3.75
Worcestershire sauce		1.00		2.00		3.00
Salt		1.25		2.50		3.75
Black pepper		0.25		0.50		0.75
Chopped parsley		1.00		2.00		3.00
Whole eggs, beaten (each)		4.00		8.00		12.00

Carefully measure and prepare all ingredients. Combine all in the work bowl of the mixer, and mix with the paddle for 30 seconds or until smooth.

 

Divide into 7 oz. portions, press into a ball, then shape into oval patties 5″ x 4″ and 3/4″ thick. Heat a suitable pan over high heat and add canola oil. Brown each patty very well on both sides, then remove and allow to cool.

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

Yield 1X:	80.00	oz	Allergens:
Portion:	12	oz	Garlic, onion, dairy, gluten
Portions:	6.7
Shelf life:	4 days
Date:	2.21.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Beef chuck, 1 1/2″ cubes	2	8.00	5		7	8.00
Canola oil		3.00		6.00		9.00
Garlic, sliced		1.25		2.50		3.75
Yellow onions, medium dice	1		2		3
Crimini mushrooms sliced 1/4″	1		2		3
White wine		8.00	1		1	8.00
Chicken broth	3		6		9
Roux		4.00		8.00		12.00
Sour cream		8.00	1		1	8.00

Carefully measure and prepare all ingredients.

Place a large pot over high heat, then add the oil. When the oil starts to shimmer, add half of the meat, and distribute it evenly over the surface of the pot. Season well with salt and pepper, and brown on all sides. Remove to a hotel pan and repeat for the second half of the meat.

Reduce the heat to medium and add the garlic. Cook for aroma, then add the onions. Stir to distribute evenly, then cover the pan and sweat until the onions are softened, about five minutes. Stir occasionally. Allow the moisture from the onions to dissolve the brown juices from the meat. Add the mushrooms, and stir. Cook until the mushrooms are completely soft. Add the white wine, and reduce by half. Return the browned meat to the pot, and add the chicken broth. Bring to a boil, then reduce to a simmer. Cover the pot and transfer to a 350-degree oven. Cook just until the meat becomes tender, then remove from the heat.

Stir in the sour cream and correct the seasoning. Transfer to a storage container and cool completely. Cover, label, date, and initial. Store refrigerated.

Yield 1X:	60.00	oz	Allergens:
Portion:	6	oz	Dairy, garlic
Portions:	10.0
Shelf life:	2 days
Date:	2.16.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Ground beef	3		6		9
Butter, softened		8.00	1		1	8.00
Cinnamon, ground 1 1/2 t.
Garlic, minced		1.00		2.00		3.00
Cold water		3.00		6.00		9.00
Rice, jasmine, rinsed and drained		6.00		12.00	1	2.00
Salt		0.25		0.50		0.75
Black pepper		0.13		0.25		0.38
Caraway seed		0.13		0.25		0.38
Chicken broth, seasoned with S&P	3		6		9
Tomato paste		12.00	1	8.00	2	4.00
Whole garlic cloves		5.00		10.00		15.00

Carefully measure and prepare all ingredients. Combine all first ingredients in the bowl of the mixer, and mix using the paddle until all ingredients come together and make a smooth paste.

Combine the chicken broth and tomato paste, and whisk together. Season to taste with salt and pepper.

Cut the entire core out of the cabbage, then place into a large pot of boiling, salted water with the core end up. As the cabbage softens, use tongs to remove the outer leaves. Transfer to an ice bath.

Remove from the ice bath and pat try. Cut the thick stem ends off as shown.  Discard center leaves that are too small to cover the meat completely.

Tightly wrap each cabbage leaf around a 2 oz. ball of the meat.

Arrange the stuffed cabbage leaves next to each other in a 2″ hotel pan. Pour the broth over the top, and add the garlic cloves. Cover with aluminum foil, and bake at 350 F. for 45 minutes.

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

 

Yield 1X:	112.00	oz	Allergens:
Portion:	6	oz	Garlic, onion
Portions:	18.7
Shelf life:	5 days
Date:	2.21.20

Prep Recipe Ingredient	1	X
	lb	oz/each
Boneless shortribs (Chuck flap)	10
Canola oil		4.00
Garlic, whole		5.00
Yellow onion, diced	3
Celery, diced	1	8.00
Carrot, diced	1	8.00
Tomato paste		5.00
Red wine	3
Chicken broth	8
Thyme (bu)		1.00
Parsley stems (bu)		1.00
Black peppercorns		1.00
Bay leaves (ea)		8.00
Dried porccini mushrooms		1.00
Carrots, 1/4″ rounds	1	4.00
Crimini mushrooms, quartered	2	8.00
Pearl onions, peeled	1	4.00
Chopped parsley		2.00

Carefully measure and prepare all ingredients. Season the short rib chunks on all sides with salt and pepper. Heat the oil in a suitable braising pot over high heat, and brown the meat well on all sides.

Remove the meat, and discard most of the oil. Add the garlic, and cook until lightly browned. Add the other vegetables, and season with salt and pepper. Cook, stirring occasionally until the vegetables are soft. Add the tomato paste, and cook for five more minutes, stirring.

Add the red wine, and bring to a boil.

Cook until the alcohol smell is gone, then add the browned beef, chicken broth, herbs, peppercorns, bay leaves, and dried mushrooms. Bring to a boil, then reduce to a simmer, cover, and place in a 350 F. oven. Cook until the meat is tender, but not falling apart, about two hours. Remove from the oven.

Remove the cooked shanks from the cooking liquid, and allow them to cool to room temperature.

Strain the cooking liquid into a suitable pot, and bring to a boil. Reduce to a simmer, and cook until lightly thickened. Add the mushrooms, carrots, and onions, and return to a simmer. Cook until the carrots are cooked but still firm. Correct seasoning, and add the parsley. Cool completely.

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

Remove a large piece of beef short rib from the packaging, and pat dry. Trim all excess fat from the surfaces, then place onto a hotel pan in the freezer. Allow to become very firm but not frozen solid, about one hour.

Clean the slicer well, then set at just over 2 on the dial. Slice the meat across the grain and arrange onto a piece of plastic wrap as shown. This photo is from a very large piece of meat. For smaller ones, give more slices. Should be about 2 oz of meat. Trim any large pieces of fat.

Fold the plastic wrap over the meat to seal out air. Store refrigerated.

Yield 1X:	10.00	each	Allergens:
Portion:	1	each	Garlic, onions, chili, gluten
Portions:	10.0
Shelf life:	3 days
Date:	12.17.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Olive oil		2.50		5.00
Garlic, crushed		2.50		5.00
Onion, small dice	1		2
Carrot, small dice		8.00	1
Celery, small dice		8.00	1
Basil, chopped (bu.)		1.00		2.00
Fennel seed (tsp.)		2.50		5.00
Chili flakes (tsp.)		0.25		0.50
White wine		10.00	1	4.00
Chicken broth	5		10
San Marzano tomatoes, pureed	1	4.00	2	8.00
Veal shanks, 1 lb. each		10.00	1	4.00
Flour		4.50		9.00
Pearl onions, peeled	2		4
Crimini mushrooms, quartered	2		4
Carrots, medium dice	1		2
Celery, medium dice	1		2

Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic, onion, carrot, and celery until tender, about five minutes. Add the basil, fennel seed, and chili flakes, and cook for one more minute. Add the wine, chicken broth, and tomato puree, and bring to a boil. Reduce to a simmer.

Meanwhile, season the shanks well then dredge in the flour to coat well. Fry in the wide rondeau in 50/50 oil to brown entire surface evenly. Remove the shanks, dump the oil out, then add the vegetables and liquid from the other pot.

Cover with a parchment top, and place it in a 400-degree oven. Cook until completely tender, about 2 – 2 1/2 hours.

Remove the shanks from the cooking liquid, and allow it to cool. Strain the solids from the cooking liquid. Add the pearl onions, mushrooms, carrots, and celery to the liquid, then cook until the vegetables are tender.

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

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.