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| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | None | ||
| Portions: | 96.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Honey | 2 | 4 | |
| Cider vinegar | 1 | 2 |
Carefully measure and prepare all ingredients. Combine and mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 180.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy | ||
| Portions: | 45.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Rainbow carrots, peeled, cut battonette | 10 | |
| Butter | 8.00 | |
| Water | 1 | 8.00 |
| Honey | 8.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a rondeau over high heat, and stir to mix. Cover, and steam for 11 minutes. Remove the carrots to a sheetpan to cool. Reduce the liquid to a thin syrup.
To reheat, place carrots in a saute pan over high heat, and add enough glaze to coat lightly. Heat through, reducing liquid until it clings to the carrots. Correct the seasoning and serve or hold hot.
| Yield 1X: | 32.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Tree nuts, chili | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole pecan halves | 2 | 4 | 6 | |||
| Powdered sugar | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| Cayenne | 0.50 | 1.00 | 1.50 | |||
| Kosher salt | 1.00 | 2.00 | 3.00 | |||
| Water | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients. Combine all but the pecans in a bowl, and mix until completely smooth with a whisk. Add pecans, and toss with a spatua until all pecans are evenly coated.
Line a sheetpan with parchment, then spread the pecans evenly so that they are in a singel layet. Bake at 350 until golden brown, about 12 minutes. Remove a cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.
| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 15.0 | ||||
| Shelf life: | 10 minutes | ||||
| Date: | 8.8.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 1.50 | 3.00 | 4.50 | |||
| Zucchini, Green, medium dice | 2 | 4 | 6 | |||
| Zucchini, Yellow, medium dice | 2 | 4 | 6 | |||
| Garlic, sliced | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients.
Heat a large saute pan over high heat, and add the oil. When the oil smokes, add the garlic and toss. Add both zucchini, and toss immediately. Continue to cook over high heat, tossing, until the zucchini softens.
Season to taste with salt and pepper mix, and transfer to warm plates or the steam table.
| Yield 1X: | 160.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, dairy, shellfish | ||
| Portions: | 32.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 8.1.18 | ||||
| Prep Recipe Ingredient | 1 | X | 0.5 | X |
| lb | oz/each | lb | oz/each | |
| EVOO | 3.00 | 1.50 | ||
| Garlic, minced | 1.50 | 0.75 | ||
| Onion, small dice | 2 | 1 | ||
| Red bell pepper, small dice | 12.00 | 6.00 | ||
| Yellow bell pepper, small dice | 12.00 | 6.00 | ||
| Dungeness crab meat | 5 | 2 | 8.00 | |
| Mayonnaise | 1 | 4.00 | 10.00 | |
| Eggs (each) | 6.00 | 3.00 | ||
| Panko | 14.00 | 7.00 | ||
| Chives, minced | 2.50 | 1.25 | ||
| Basil, chiffonade | 2.50 | 1.25 |
Carefully measure and prepare all ingredients. Heat a large saute pan over high heat, and add the oil. Add the garlic, and cook for aroma. Add the onions, and reduce the heat slightly. Cook tossing regularly, until the onions are soft, then add the peppers and cook until soft. Season with salt and pepper.
Transfer to a clean sheet pan. Cool completely in the walk-in. When the vegetables are completely cool, combine with remaining ingredients, and mix thoroughly. Portion at 2.5 oz. each for appetizer or 1 oz. for passed apps. Form into flat patties with square sides. Flour, egg wash, and panko. Freeze on sheet pans until solid.Transfer to a storage container and cover. Label, date, and initial. Store frozen.
| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion, chili | ||
| Portions: | 60.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, sliced | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (grams) | 4.00 | 8.00 | 12.00 | |||
| EVOO | 4.00 | 8.00 | 12.00 | |||
| Onion, sliced | 1 | 2 | 3 | |||
| Canned san marzano tomatoes (# 10 can) | 1.00 | 2.00 | 3.00 | |||
| Bresh basil | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients.
Heat the oil over high heat, then add the chili and garlic. Saute for 15 seconds, then add the onion and a good pinch of salt and pepper mix.
Cook, stirring until the onions begin to brown, then add the tomatoes. Bring to a boil, then reduce to a simmer and cover.
Simmer for 30 minutes, then remove from the heat, and add the basil. Stir in and cover pot. Allow to steep for 20 minutes. Process through the fine die of the food mill, correct seasoning, and cool. Transfer to a storage container, label, date, and initial. Store refrigerated.
| Yield 1X: | 50.50 | oz | Allergens: | ||
| Portion: | 8 | oz | Gluten, butter | ||
| Portions: | 6 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.16.18 | ||||
| Peach and Blueberry Crisp Filling | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Peach wedges, frozen | 2 | 4 | 6 | |||
| Blueberries, frozen | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| AP flour | 3.00 | 6.00 | 9.00 | |||
| Granulated sugar | 3.50 | 7.00 | 10.50 | |||
| Lemons, zest and juice (each) | 2.00 | 4.00 | 6.00 | |||
Carefully measure and prepare all ingredients. Combine in suitable bowl, and toss to distribute evenly. Allow fruit to defrost until the peaches are soft.
Divide the fruit evenly into crisp molds, and press down. Wipe the sides and edges clean, then cover completely with strusel crumbles.
Bake for 35 minutes at 400 F. or until the strusel is golden brown. Cool completely, then cover individually with plasstic wrap. Refrigerate.
| Yield 1X: | 166.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, onion | ||
| Portions: | 166.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 12.12.18 | ||||
| Prep Recipe Ingredient | 1 | X | 8 |
| lb | oz/each | lb | |
| Sourdough Breadcrumbs | 10 | 80 | |
| Dried parsley leaves | 2.00 | 1 | |
| Onion powder | 2.00 | 1 | |
| Garlic powder | 2.00 | 1 |
Carefully measure and prepare all ingredients. Combine in a bowl, and mix well. Transfer to a storage container. Cover, label, date, and initial. Store at room temperature.