Category: Proteins

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.

Yield 1X:	24.00	ea	Allergens:
Portion:	1	ea	Garlic, chili, shellfish
Portions:	24.0
Shelf life:	4 days
Date:	6.28.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Spanish octopus, 4-5 #, defrosted		3.00
EVOO		4.00
Garlic cloves, crushed		1.00
Chili flakes		0.25

Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic. Cook, stirring, until the garlic begins to brown, then add the chili flakes and stir. Add the octopus and bring to a boil, stirring occasionally. Reduce to a simmer and cover. Cook for 30 minutes, then remove from the heat and allow to cool in the liquid.

When cool, separate the legs from the head and beak. Take care to attach more of the area around the beak to the smaller legs. Portion into 3 oz. bags, roughly one tentacle per portion. Reserve 4 cups of the cooking liquid, and reduce to half. Reserve for the octopus sauce.

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

Yield 1X:	160.00	ea	Allergens:
Portion:	3	ea	Gluten, chili, dairy
Portions:	53.3
Shelf life:	5 days
Date:	4.7.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Ricotta meatballs, 2 oz. portion – 1X Batch		1.00
San Marzano tomatoes, crushed – can		3.00
Basil – bunch, coarsely chopped		3.00

Carefully measure and prepare all ingredients. Place the meatballs on sheetpans, and roast at 400 until firm and beginning to brown. Transfer to a rondo, and add the crushed tomatoes. Season lightly with salt and pepper, and place over high heat.

Bring to a boil, then reduce to a simmer. Cover and bake at 350 for 3 hours. Remove from the oven, and season to taste with salt and pepper. Add the basil and stir to combine. Allow to cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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.

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.

Yield 1X:	16.00	portions	Allergens:
Portion:	1	portions	Garlic, onion
Portions:	16.0
Shelf life:	5 days
Date:	1.8.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Lamb shanks, foreshank (each)		16.00		32.00
Canola oil		4.00		8.00
Garlic, sliced		5.00		10.00
Yellow onion, diced	3		6
Celery, diced	1	8.00	3
Carrot, diced	1	8.00	3
Tomato paste		5.00		10.00
Red wine	1	8.00	3
White wine	1	8.00	3
Chicken broth	8		16
Thyme (bu)		1.00		2.00
Parsley stems (bu)		1.00		2.00
Black peppercorns		1.00		2.00
Bay leaves (ea)		8.00	1
Dried porccini mushrooms		1.00		2.00
Carrots, 1/4″ rounds	1	4.00	2	8.00
Crimini mushrooms, quartered	2	8.00	5
Pearl onions, peeled	1	4.00	2	8.00
Chopped parsley		2.00		4.00

Carefully measure and prepare all ingredients. Seaon the shanks on all sides with salt and pepper. Heat the oil in a suitable braising pot over high heat, and brown the shanks well on all sides.

Remove the shanks, and discard most of the oil. Add the garlic, and cook for aroma. 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 and white wine, and bring to a boil. Cook until the alcohol smell is gone, then add the browned shanks, 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 shanks are tender, but not falling off the bone, about an hour and a half. Remove from the oven.

Remove the cooked shanks from the cooking liquid, and allow 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.