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| Yield 1X: | 44.25 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, onions | ||
| Portions: | 22.1 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Sour cream | 2 | |
| Caramelized onions, coarsely chopped | 12.00 | |
| Salt and pepper mix | 0.25 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, dairy, chili | ||
| Portions: | 32.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Persian cucumbers, ends cut off | 1 | |
| Garlic, paste | 0.50 | |
| Yogurt (container) | 1.00 | |
| Salt (tsp.) | 2.00 | |
| Pepper (tsp.) | 2.00 | |
| Cayenne (tsp.) | 1.00 | |
| Cumin (tsp.) | 1.00 | |
| Mint, chopped (bunch) | 2.00 |
Carefully measure and prepare all ingredients. Place the cucumbers into the robot coupe, and process until smooth. Transfer to a sieve, and drain all water. Combine pureed cucumbers with remaining ingredients in a suit able bowl, and mix smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 81.75 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic, onion, gluten | ||
| Portions: | 20.4 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tomato paste (1 can) | 1.00 | 2.00 | ||
| Soy sauce | 2.00 | 4 | ||
| Honey | 3.00 | 6 | ||
| Garlic powder | 0.25 | 0.50 | ||
| Onion powder | 0.50 | 1.00 |
Carefully measure and prepare all ingredients. Scoop the tomato paste into a suitable mixing bowl, then add the soy sauce. Whisk until uniform, then add the remaining ingredients, and whisk smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 216.00 | pc. | Allergens: | ||
| Portion: | 15 | pc. | Gluten | ||
| Portions: | 14.4 | ||||
| Shelf life: | 2 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tortillas, cut into 6 pieces (pkg.) | 3.00 | 6.00 |
Cut the tortillas into 6 pieces each, and transfer to the deep fryer. Stir for the first 30 seconds, then cover with a second basket, and cook until golden brown. The bubbles will nearly stop.
Remove from the hot oil, and drain well. Transfer to a seasoning bowl immedieatly, and season well with salt and pepper.
Transfer to a storage container and allow to cool completely. Cover at the end of the shoft. Label, date, and initial. Store at room temperature.
| Yield 1X: | 160.00 | oz | Allergens: | ||
| Portion: | 12 | oz | Dairy, chili | ||
| Portions: | 13.3 | ||||
| Shelf life: | 4 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chicken wing flats | 5 | 10 | ||
| Chicken wing drumettes | 5 | 10 | ||
| Crystal hot sauce | 1 | 2 | ||
| Buttermilk | 8.00 | 1 | ||
| Cayenne pepper | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Place the wings into a colander, and drain all juice off. Combine the drained wings with the remaining ingredients, and mix well.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 72.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion | ||
| Portions: | 36.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Black beans, soaked 24 hrs. and drained | 2 | |
| Bacon, diced 1/4 “ | 1 | 12.00 |
| Onion, diced 1/4″ | 1 | 12.00 |
| Garlic, minced | 1.50 | |
| Cumin, ground | 0.50 | |
| Water | 2 | 12.00 |
| Salt and pepper mix | 1.00 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring occasionally, until the bacon is rendered and golden brown.
Add the garlic and cumin, and cook for aroma. Add the onions and a pinch of salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until the onions are completely soft and translucent,
then add the beans. Add water just to barely cover the beans, then add the salt and pepper mix. Stir to combine. Increase heat to high, and bring to a boil. Skim the protein foam that rises. Reduce to a simmer and cook until soft, about an hour and fifteen minutes. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 272.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion, chili | ||
| Portions: | 34.0 | ||||
| Shelf life: | 7 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 2.00 | 4.00 | ||
| Ground beef | 5 | 10 | ||
| Garlic, minced | 6.00 | 12.00 | ||
| Cumin, ground | 2.00 | 4.00 | ||
| Chili powder | 4.00 | 8.00 | ||
| Onion, small dice | 2 | 8.00 | 5 | |
| Celery, small dice | 1 | 4.00 | 2 | 8.00 |
| San Marzano tomatoes, crushed – #10 can | 1.00 | 2.00 | ||
| Chicken broth | 4 | 8 | ||
| Kidney beans – #10 can | 1.00 | 2.00 |
Carefully measure and prepare all ingredients. Heat the oil in a suitable pot pver high heat, then add the beef. As the beef gets hot, break it into very small pieces. When the beef is completey cooked and crumbled, add the garlic, cumin, and chili powder. Cook for two minutes, stirring, then add the onions and celery.
Add a good pinch of salt and pepper mix, and cook, stirring ocaasionally, until the vegetables come to a boil. Reduce to a simmer, and cook for 15 minutes, or until the vegetables are completely soft. Add the crushed tomatoes and chicen broth, and icrease the heat to high. Bring to a boil, then reduce to a simmer. Cook for one hour, then skim off all fat. Add the beans, and correct seasoning to tatse. Cool completely using an ice wand.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 116.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Dairy, chocolate | ||
| Portions: | 38.7 | ||||
| Shelf life: | 1 week | ||||
| Date: | 9.28.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Bittersweet chocolate coins | 2 | |
| Butter | 1 | |
| Sugar | 1 | 4.00 |
| Water | 1 | 8.00 |
| Corn syrup (1 cup) | 1 | 7.00 |
| Vanilla extract | 1.00 |
Carefully measure and prepare all ingredients. In a heavy saucepan, combine the chocolate, butter, sugar, water, and corn syrup over medium heat. Stir the mixture continually until the chocolate and butter have melted and the sugar has dissolved. When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
Remove the thickened sauce from the heat and stir in the vanilla. Cool completely in an ice bath. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 83.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Egg, gluten | ||
| Portions: | 41.5 | ||||
| Shelf life: | one week | ||||
| Date: | 12.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Coleman’s Mustard Powder 1c | 1 | |
| Apple cider vinegar 2c | 2 | |
| Yellow miso 3T | 3.00 | |
| Sugar 1.5c | 1 | 4.00 |
| Egg yolks, 6 each | 12.00 |
Carefully measure and prepare all ingredients. Combine in a bowl, and cook over a water bath, whisking occasionally, until thick. Strain into a cambro and cool. Cover, label, date, and initial. Store refrigerated.
Label, date, and initial. Store refrigerated.
| Yield 1X: | 16 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Gluten | ||
| Portions: | 10 | ||||
| Shelf life: | 1 day | ||||
| Date: | 9.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| AP Flour 1 cup | 5.50 | |
| Baking Powder 1 Tb. | 0.30 | |
| Water 1 – 1/4 cup | 10.00 | |
| Mint, Chiffonade | 0.13 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and whisk smooth.