Tag: Mid Saute

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Prepared Tahini Paste

Yield 1X: 24.00 oz Allergens:
Portion: 1 oz Garlic, sesame
Portions: 24.0
Shelf life: 4 days
Date: 8.19.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tahini 1 2
Freshly squeezed lemon juice 6.00 12.00
Garlic head, halved across equator 2.00 4.00
Ground cumin 0.25 0.50
Cold water as needed

Carefully measure and prepare all ingredients. Place the lemon juice and garlic in the blender, and process until smooth. Allow to sit for 15 minutes, then strain the liquid from the solids. Discard solids.

Combine the garlic lemon juice and cumin with the tahini in a suitable bowl, then whsk together. The tathini will become lumpy.

Slowly mix cold water in, whisking until completely smooth until the texture is like soft whipped cream.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Shrimp Scampi Hors d’oeuvres

Description: Sweet shrmp are sauteed in spicy garlic butter. Served with lemon.
Date:
Allergens: Shellfish, garlic, onion, dairy, chili
Plating: Medium oval
 Price:  $                                        12.00
Portion Plate Component
10 each 26 – 30 Shrimp, peeled and cut as shown
3 oz Spicy scampi butter
1 each Lemon crown

Prepare the shrmip as shown.

Heat a saute pan over high heat, then add the scampi butter. When the butter is melted, add the shrimp, tail up. Cook through, then transfer to a warm plate. Pour butter over. Garnish with a lemon crown.

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Tuna Conserva

Yield 1X: 32.00 oz Allergens:
Portion: 4 oz Garlic, chili
Portions: 8.0
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X
lb oz/each
EVOO 8.00
Garlic cloves, crushed 1.00
Cayenne chilies, torn 0.25
Albacore or yellowfin tuna steaks – 4 oz. 3
Salt and pepper mix 0.50

Carefully measure and prepare all ingredients. Heat the oil over high heat in a suitable pot, then add the garlic and chili. Allow to sizzle just until the garlic begins to brown.

Remove from the heat, and add the fish. Cover and allow to cook for 5 minutes, then transfer to the oven, and bake until cooked through, about 30 minutes.

Cool completely, then transfer the fish and oil to a storage container. Cover tightly, label, date, and initial. Store refrigerated.

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Compound Butter, Clams Elizabeth

Yield 1X: 22.00 oz Allergens:
Portion: 3 oz Dairy
Portions: 7.3
Shelf life: Freeze
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole butter, room temperature 1 2 3
Chives, chopped 1.00 2.00 3.00
Freshly squeezed lemon juice and zest (2 each) 2.00 4.00 6.00
Sherry wine 2.00 4.00 6.00
Salt and pepper mix 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Soften the butter, then add the salt and pepper. Slowly add the lemon juice and sherry while the processor is running. Add the chives last. Turn out onto baking paper, and shape as shown in the video.

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Chicken with Blanched Garlic and Parsley – Prep

Yield 1X: 6.00 each Allergens:
Portion: 1 each Garlic
Portions: 6.0
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole chickens, Mary’s WOG (each) 3.00 6.00 9.00
Garlic 3.00 6.00 9.00
Parsley 3.00 6.00 9.00

Remove the meat from the carcasses and shown, then remove the first two wing segments, and remove the bones from the thigh and leg.

Prepare the garlic by simmering it in salted water until tender, about three minutes. Pick the parsley leaves from the stems. Stuff the garlic and parsley under the skin of both the breast and thigh/leg. Fold in half, and store covered in 1/3 pans.

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Pickled Red Onions

Yield 1X: 43.80 oz Allergens:
Portion: 1 oz Onions
Portions: 43.8
Shelf life: 5 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, peeled weight, sliced 1/8″ thick 1 2 3
Water 12.00 1 8.00 2 4.00
Red wine vinegar 12.00 1 8.00 2 4.00
Black peppercorns 0.20 0.40 0.60
Cinnamon stick 0.60 1.20 1.80
Sugar 2.00 4.00 6.00
Salt 1.00 2.00 3.00

Carefully measure all ingredients. Combine the water, vinegar, cinnamon, sugar, and salt in a small, non-reactive sauce pot. Bring to a boil, then remove from the heat.

Place the sliced onions into a suitable cambro, and pour the hot vinegar mixture over. Allow to cool completely, then cover tightly, label, date, initial, and store refrigerated.

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Grilled Summer Vegetable Salad

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Onion, capsicum
Portions: 10.7
Shelf life: two days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, sliced 3/4″ thick across the equator 1 2 3
Japanese eggplant, stem off, halved lengthwise 1 2 3
Green zucchini, stem off, halved lengthwise 1 2 3
Golden zucchini, stem off, halved lengthwise 1 2 3
Red peppers, ends off, core and seeds out 8.00 1 1 8.00
Yellow peppers, ends off, seeds out 8.00 1 1 8.00
Olive oil 3.00 6.00 9.00
Fresh basil, chiffonade – 1 bunch 0.75 1.50 2.25
House vinaigrette 2.00 4.00 6.00
Salt 1.50 3.00 4.50
Black pepper 0.50 1.00 1.50


Prepare the vegetables as indicated. Transfer to a sheet pan, and drizzle with the olive oil, and season well with salt and pepper as illustrated.


Cook the vegetables on a hot grill, cut face down, until lightly browned on both sides, about four minutes on the cut side. Rotate each piece 90 degrees once to create nice square grill marks halfway through. Turn them over and cook on the second side just until they begin to soften. Return to the oiled sheet pan, and allow to cool completely.


When the vegetables are cool enough to handle comfortably, cut the squash and eggplant crosswise into 1 1/4′ pieces, and the peppers into 3/4″ squares. Combine in a large mixing bowl, and drizzle the vinaigrette over the top.

Chiffonade the basil as shown taking care not to bruise it, then toss to combine.

Season with the salt and black pepper, mix well, then correct seasoning if required. Transfer to a cambro, cover, label, date, and initial. Store refrigerated until needed. Reheat by tossing in a non-stick frying pan over high heat. Correct seasoning as needed the next day.

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Tomato and Sweet Corn Salad

Yield 1X: 28.00 oz Allergens:
Portion: 4 oz Onion
Portions: 7.0
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sweet corn, husked (4 ears) 4.00 8.00 12.00
Toy box tomatoes, halved (1 pint) 6.00 12.00 1 2.00
Basil, coarsely chopped 0.25 0.50 0.75
Red onion, small dice 2.00 4.00 6.00
House vinaigrette 1.50 3.00 4.50

Place the corn on the grill, and cook until heated through. Remove before the kernels begin to brown. Cool, and cut from the cob.

Combine the corn, halved tomatoes, basil, and vinaigrette in a suitable bowl, and season lightly with salt and black pepper. Transfer to a hotel pan, and keep refrigerated until used up.

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Chimichurri Sauce

Yield 1X: 12.45 oz Allergens:
Portion: 1 oz Garlic, onion, chili
Portions: 12.5
Shelf life: 1 day
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Parsley, Italian (fine chop) 1.50 3.00 4.50
Garlic (paste) 0.25 0.50 0.75
Shallot (Minced) 1.50 3.00 4.50
Oregano, Mexican, dried 1 t 0.10 0.20 0.30
Chili Flakes 1 t 0.10 0.20 0.30
Paprika, Smoked 2T 0.50 1.00 1.50
Extra Virgin Olive Oil 7.00 14.00 1 5.00
Salt and black pepper – to taste
Red Wine Vinegar 1.50 3.00 4.50


Carefully Measure and prepare all ingredients.

Prepare the garlic paste by crushing the garlic cloves with the side of a knife. Sprinkle a pinch over kosher salt over the top, then work with the side of a knife into a paste.


In a suitable bowl, combine all ingredients, and mix together . Season to taste with salt and pepper. Discard at the end of the day.

To prepare a base that will last two days, omit the vinegar and salt. Cover, label, date, and initial and refrigerate. Before using, add the vinegar and season to taste with salt and pepper.