Category: Tavern Prep

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Dip, Smoked Salmon 2.0

Yield 1X: 47.25 oz Allergens:
Portion: 2 oz Dairy, onion
Portions: 23.6
Shelf life: Five days
Date: 12.14.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Smoked salmon trim 12.00 1 8.00
Sour cream 2 4
Shallots, minced 2.50 5.00
Dill leaves, chopped lightly 0.50 1.00
Salt and pepper mix 0.25 0.50

Carefully measure and prepare all ingredients. Place the smoked salmon scraps into the robotcoupe, and process until smooth. Add the sour cream, and process until uniform. Transfer to a mixing bowl.

Add the shallots, dill, and salt and pepper mix, and mix until uniform. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Shrimpy Deviled Eggs, Prep

Yield 1X: 55.00 ea Allergens:
Portion: 5 ea Dairy, chili, onion, shellfish
Portions: 11.0
Shelf life: 4 days
Date: 12.24.18
Prep Recipe Ingredient 1 X
lb oz/each
Eggs (each) 30.00
Best Foods mayonnaise 6.00
Dijon mustard 3.00
Crystal hot sauce 2.25
Worcestershire sauce 0.75
Chives, chopped (bunch) 1.00
Lemon zest (each) 4.50
Chopped bay shrimp – for filling 12.00

Carefully measure and prepare all ingredients. Place eggs in a suitable pot, and cover with cold water by 1″. Place over high heat, and bring to a rolling boil. Cover and remove from the heat. Allow to sit for 15 minutes, then pour the water off and cover with cold water and ice. Allow to cool completely.

Peel the eggs then cut in half lengthwise. Remove the yolks and force through a sieve into a mixing bowl using a rubber spatula. Add remaining ingredients and mix well. Season to taste with salt and pepper.

Transfer to a plastic pastry bag. Label, date, and initial. Store refrigerated.

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Strawberry Sauce

Yield 1X: 48.00 oz Allergens:
Portion: 1.5 oz None
Portions: 32.0
Shelf life: 1 week
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Strawberries, sliced 3 6
Granulated sugar 1 2
Vanilla beans, scraped, each 2.00 4.00

Prepare the vanilla bean seeds as shown. Add to the sugar and mix well.

Combine all ingredients, including the scraped pods, in a suitable pot, and place over medium heat. Bring to a boil, then reduce to a slow simmer. Cook until the berries are completely softened, then remove from the heat.

Transfer to a storage container and allow to cool completely. Cover tightly then label, date, and initial. Store refrigerated.

To make strawberry puree for milkshakes, transfer cool sauce to the vitaprep, and process until smooth. Transfer to a squeeze bottle, label, date, and initial.

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Par-cooked Back Ribs

Yield 1X: 259.20 oz Allergens:
Portion: 14 oz Garlic, onion, gluten
Portions: 18.5
Shelf life: 4 days
Date: 12.17.18
Prep Recipe Ingredient 1 X
lb oz/each
Water – 3 gals. 24
Salt 3.75
Soy sauce 3
Red wine vinegar 1 8.00
Onion, yellow, coarse chop 1 8.00
Carrots, coarse chop 12.00
Garlic, peeled, crushed 4.00
Black peppercorns 0.50
Allspice 0.50
Ginger, sliced 6.00
Star anise 1.00
Cinnamon sticks 0.75
Pork back ribs (3 pkgs) 18

 

Carefully measure and prepare all ingredients for the boil. Strip the membrane from the back of each rack, then cut in half.

Combine an ingredients except the ribs in a large pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes. Add the prepared ribs to the cooking liquid in two layers, and return to a boil.

As soon as the pot boils, reduce the heat to a simmer, and set a timer for 15 minutes. Remove the top layer of ribs, then the bottom. Return the top layer to the pot first, then the remaining. Simmer for 20 more minutes, then check for doneness, If the meat is slightly starting to separate from the bones, it is time to drain. Drain then transfer the cooked ribs to a sheetpan to cool.

When the ribs are cool enough to handle, cut into individual ribs, and portion into 14 oz. packages. Wrap in plastic wrap, label, date, initial, and store refrigerated until needd.

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Baked Beans

Yield 1X: 96.00 oz Allergens:
Portion: 3 oz Garlic, onion, bacon
Portions: 32.0
Shelf life: 5 days
Date: 6.29/18
Prep Recipe Ingredient 1 X
lb oz/each
Dry Great Northern beans 3
Bacon slices, medium dice 2
Garlic, minced 2
Yellow onion, small dice 2
Chicken broth 4 8.00
Ketchup 1
Dijon mustard 3.00
Dark brown sugar 6.00
Molasses 3.00

Carefully measure and prepare all ingredients. Rinse the dried beans, then cover with water by 6 inches. Refrigerate for 24 hours. Drain the water, and reserve. Heat a suitable pot over high heat, and add the bacon. When the bacon is rendered but not brown, add the garlic and onion. Cook, stirring, for ten minutes, then add the beans and chicken broth.

Season to taste with salt and pepper mix. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Remove from the heat, and allow to cool slightly.

Combine the ketchup, Dijon mustard, brown sugar, and molasses, and stir into the beans. Correct seasoning, then transfer to a sheetpan and allow to cool. Transfer to a cambro, label, date, and initial. Cover and store refrigerated.

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Seasoned Flour

Yield 1X: 424.25 oz. Allergens:
Portion: 0.25 oz. Gluten, chili, garlic
Portions: 1697.0
Shelf life: 1 Month
Date: 8.24.18
Prep Recipe Ingredient 1 X
lb. oz./each
AP Flour 25.000
Granulated Salt 14.000
Cayenne 0.500
Garlic powder 2.500
White pepper 1.250
Paprika 6.000

Carefully Measure all ingredients.

Combine in a suitable mixing bowl, and mix well using a whisk.

Transfer to a cambro, cover tightly, lable, date, and initial. Store at room temperature.

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Crispy Batter

Yield 1X: 640.50 oz Allergens:
Portion: 2 oz Gluten, garlic, chili,
Portions: 320.3
Shelf life: Dry
Date: 12.26.18
Seasoned flour 8 5.00
Rice Flour 25
Baking Powder 4.25
Salt 1 4.25
Sugar 5 3.00

Carefully measure all dry ingredients

Combine in a deep lexan, then mix well using a whisk. Divide into 10 kits of 64 oz.  in plastic zip-lock portion bag. Label, date, initial, and store at room temperature.

To use, add one kit to a cambro, then add the 2 quarts + 4 oz. of water, and mix until smooth.

Use a rubber spatula to make sure that the ingredients in the corners are incorporated. Use for one day, adding water as needed to maintain the proper consistencey (see photo.)