Category: Proteins

Yield 1X:	240.00	oz	Allergens:
Portion:	6	oz	Garlic, onion
Portions:	40.0
Shelf life:	3 days
Date:	9.26.18

Prep Recipe Ingredient	1
	lb
Sweetbreads, defrosted and soaked	20
Court boullion	18

Sweetbreads must be soaked in cold water for two days after defrosting to remove blood. Change the water twice a day.

Heat the court boullion to a rolling boil, then drop the sweetbreads in. Cook, stirring regularly, until medium rare, about 25 minutes. Remove to a perforated 2″ hotel pan, and lay each piece flat on the bottom. Place a 6″ hotel pan filled with ice over the sweetbreads, and transfer to the walk-in. Cool completely, then remove the top pan. Transfer the sweetbreads to a 6″ half pan.

Label, date, and initial. Store refrigerated. Portion to 6 oz.

Yield 1X:	12.00	port	Allergens:
Portion:	1	port	None
Portions:	12.0
Shelf life:	3 days
Date:	8.9.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
3.5 lb. chickens, two wing joints off (each)		6.00		12.00		18.00
Roast chicken rub		4.50		9.00		13.50
Canola oil		3.00		6.00		9.00

Carefully measure and prepare all ingredients. Remove the first two wing sections from each chicken, and reserve for later. Sprinkle the rub all over the outside of the chicken, then transfer to a storage cambro.

Cover, label, date, and initial. Refrigerate overnight.

The next morning, remove the chickens, and drain any liquid from them. Rub each chicken with a little bit of canola oil, then arrange on a baking rack on a sheet pan along with the reserved wing pieces. Allow to sit at room temperature for one hour to dry, then roast at 350 F. until the wing joint measures 140 F. on a thermometer. About 1 hour.

Remove from the oven, and cool until comfortable to handle. Carve the breasts and leg/thighs from the carcasses. Hold at room temperature until needed for service. Heat a saute pan, and coat with canola oil. Place the medium-rare chickens skin side up in the pan, and bake until the meat is cooked through, about 10 minutes. Serve. Reserve carcasses and roasted wing pieces for chicken jus the next time we make it. Cook any leftovers at the end of the meal period, and refrigerate for Cobb salad the next day.

Yield 1X:	175.00	oz	Allergens:
Portion:	7	oz	Garlic, onion, capsicum, dairy, chili, shellfish
Portions:	25.0
Shelf life:	3 days
Date:	8.9.10

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Butter, whole		2.00		4.00
Garlic, minced		3.00		6.00
Onions, small dice	1		2
Celery, small dice		8.00	1
Red bell pepper, small dice		8.00	1
Cream	1	8.00	3
Clam broth	1	8.00	3
Roux		7.00		14.00
Crystal chili sauce		2.50		5.00
Worcestershire sauce		2.50		5.00
Dry mustard powder		1.00		2.00
Parsley, chopped (bunch)		1.00		2.00
Scallions, chopped (bunch)		2.00		4.00
Sherry wine		4.00		8.00
Fresh Dungeness crab meat	5		10

Carefully measure and prepare all ingredients. Heat the butter in a suitable saute pan, and add the garlic. When the garlic sizzles, add the onions and celery. Add a pinch of salt. Saute until the onions have softened, then add the peppers. Continue to saute until all vegetables are soft. Season to taste.

Add the cream and clam broth, and bring to a boil over high heat, then whisk the roux in. Whisk until thickened and smooth. Simmer for ten minutes or until the onions are compoletely soft. Season to taste with salt and pepper mix, then add all remaining ingredients except the crab meat. Mix to incorporate the ingredients, then transfer to a 2″ hotel pan, and cool COMPLETELY.

Stir in the crab meat, mixing to break the large leg pieces slightly. Transfer to a storage container and cover. Label, date, and initial. Portion into 8 oz. deli containers. Store refrigerated.

Yield 1X:	13.00	oz	Allergens:
Portion:	1.5	oz	Dairy
Portions:	8.7
Shelf life:	four days
Date:	7.20.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Whole milk	2		4		6
Cream	1		2		3
Freshly squeezed lemon juice		2.00		4.00		6.00
Salt		0.13		0.25		0.38

Prepare a pan to drain the cheese. Rinse cheesecloth then line a 2″ full hotel pan with it. Place a solid 4″ hotel pan under.

Combine milk and cream in a suitable pot, then place over medium heat. Watch the temperature closely. When it hits 180 F. remove from the heat, and stir the lemon juice in. It will curdle immediately.

Allow it to set for five minutes, then pour through the cheesecloth into the hotel pan, and allow to drain for one hour.

Salt lightly, then mix. Transfer to a storage container, cover, label, date, and initial. Store refrigerated.