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| Yield 1X: | 90.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Garlic | ||
| Portions: | 36.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 11.11.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Garlic sausage | 5 | 10.00 |
| 7 minute soft boiled eggs, peeled (each) | 36.00 |
Carefully measure and prepare all ingredients. Portion the sausage into 2.5 oz. patties, then wrap each egg in the sausage.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, dairy | ||
| Portions: | 10.7 | ||||
| Shelf life: | 3 days | ||||
| Date: | 4.17.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chickens, roasted, skin off, medium dice | 2.00 | 4.00 | ||
| Onions, small dice | 6.00 | 12.00 | ||
| Celery heart, small dice | 6.00 | 12.00 | ||
| Celery leaves, coarsely chopped | 0.50 | 1.00 | ||
| Parsley leaves, coarsely chopped | 0.50 | 1.00 | ||
| Lemons – zest only, each | 2.00 | 4.00 | ||
| Lemon juice | 1.75 | 3.50 | ||
| Mayonnaise | 12.00 | 1 | 8.00 |
Carefully measure and prepare all ingredients.
Combine in a suitable mixing bowl, and mix thoroughly. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
Remove a case (15 lbs.) of cod from the freezer one day before you need to cut it. Place on the slacking rack in the basement for one shift, then transfer it to the walk-in rack.
The next day, remove the defrosted filets from the box, and transfer to a perforated hotel pan. Allow to drain for at least one hour.
Cut into 1 oz. logs for tacos, and 2 oz. flat slices for fish and chips as shown. Transfer to 4″ – 1/3 hotel pans and wrap. Refrigerate until needed.
Place two cups of cream in a suitable bowl. Add 1 Tablespoon of vanilla extract, and 2 oz. of granulated sugar. Whisk to dissolve sugar. Pour mixture into a clean, cold whipp-it canister, and screw the lid on tightly.
Insert a NO2 cartrige into the recipticle, and screw on tightly to release gas. Shake well. Store refrigerated for up to four days.
Thaw the calamari by placing the frozen boxes on the thawing rack in the storeroom. Transfer to the walk-in at the end of the shift.
The next day, remove the thawed calamari from the boxes, and place into a hotel pan. Rinse with cold water, then drain in a colander. Remove the fins from the tubes and the head cartledge from the legs.
Slice the tubes into 1/4″ rings. Combine with the tentacles, and mix with enough buttermilk to coat lightly. Portion into 6 oz. portions in plastic bags and store refrigerated.
| Yield 1X: | 48.50 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Chili | ||
| Portions: | 97.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 1.6.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Jalapeno peppers, stem off, chopped | 2 | |
| White vinegar | 1 | |
| Kosher salt | 0.50 |
Carefully measure and prepare all ingredients. Dissolve salt in vinegar, then pour over chilies.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 144.00 | oz | Allergens: | ||
| Portion: | 12 | oz | Garlic, onion | ||
| Portions: | 12.0 | ||||
| Shelf life: | Five days | ||||
| Date: | 1.4.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Corned beef, cooked, trimmed, and cubed | 4 | 8 | ||
| Whole butter | 1.00 | 2.00 | ||
| Garlic, sliced | 1.00 | 2.00 | ||
| Yellow onions, small dice | 1 | 2 | ||
| Red Potatoes, boiled, medium dice | 4 | 8 | ||
| Italian parsley, rough chopped | 1.50 | 3.00 | ||
| Whole grain mustard | 3.00 | 6.00 | ||
| Chicken broth | 8.00 | 1 |
Carefully measure and prepare all ingredients. Heat a suitable pan over high heat, and add the butter. Add the garlic, and cook for aroma.
Add the onions, and season with salt and pepper. Cook, tossing regularly, until the onions become soft and begin to brown. Cool. Add to corned beef.
Boil and chop potatoes. Cool.
Combine all ingredients in a large bowl, and mix well. Season to taste with salt and pepper. Using glooved hands, crush some of the potatoes into a paste so that the mixture will bind into a cake. Transfer to a storage containers at 12 oz. per container, and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 50.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Dairy, onion | ||
| Portions: | 10.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 1.3.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Whole eggs | 30.00 | 60.00 | ||
| Cream | 10.00 | 1 | 4.00 | |
| Scallions, white part, sliced thin | 10.00 | 1 | 4.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl , and whisk smooth. Divide into 8 oz. deli containers, cover, label, date. Store refrigerated.
| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic | ||
| Portions: | 80.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Persian cucumbers, ends removed, sliced | 7 | 8.00 |
| White vinegar | 4 | |
| Garlic, crushed | 4.00 | |
| Kosher salt | 4.00 | |
| Dill leaves, chopped coarsely (bunch) | 4.00 |
Carefully measure and prepare all ingredients. Combine the vinegar and salt, and stir to dissolve.
Layer the sliced cucumbers into a cambro, aternating cucumbers, crushed garlic, and chopped dill. Pour vinegar and salt solution over, and press down.
Cover, label, date, and initial. Store refrigerated. Ready in two days.
| Yield 1X: | 6.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion | ||
| Portions: | 1.0 | ||||
| Shelf life: | 1 day + | ||||
| Date: | 12.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Iceberg lettuce, 1/8 head | 2.00 | |
| Red onions, sliced #2.5 | 1.00 | |
| Hierloom tomatoes, sliced 1/4″ | 3.00 |
Carefully measure and prepare all ingredients as illustrated. Assemble as shown on waxed paper in a 6″ 1/2 hotel pan.
Cover with plastic wrap, and store refrigerated.