Tag: AM Pantry

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Pecan Pie Prep

Yield 1X: 159.75 oz Allergens:
Portion: 4 oz Dairy, nuts, gluten
Portions: 39.9
Shelf life: 1 week
Date: 1.23.19
Prep Recipe Ingredient 1 X
lb oz/each
Brown sugar 2 12.00
Maple syrup 1 12.00
Eggs (each) 18.00
Butter, melted 12.00
Bourbon 9.00
Vanilla extract 0.50
Salt 0.25
Pecans, toasted and chopped 3

Carefully measure and prepare all ingredients. Break the eggs into a suitable bowl, then whisk smooth.

Whisk the sugar and maple syrup in, and bean until smooth. Add the butter, bourbon, vanilla, and salt, and mix smooth. Stir in the pecans.

Transfer to prebaked pie shells, and fill just below the rim. Arrange on parchment on a sheet pan with 2″ between, and bake at 350 F. until set, about 25 minutes. Cool completely, then wrap individually.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

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Tiramisu

Yield 1X: 20.00 portions Allergens:
Portion: 1 portions Dairy
Portions: 20.0
Shelf life: 4 days
Date: 9.17.18
Prep Recipe Ingredient 1 X
lb. oz/each
Kahlua 5.00
Dark rum 5.00
Coffee (pot) 1.00
Mascarpone cheese (tub) 2.00
Sugar (1 cup) 7.00
Eggs (3 each) 3.00
Egg yolks (3 each) 3.00
Vanilla extract 1.00
Ladyfingers (2 1/2 pk.) 2.50

Carefully measure and prepare all ingredients. Combine the kalua, rum and coffee. Mix to combine. Reserve. Combine the eggs, egg yolks, and mascarpone in the mixer, and mix on #3 until light and fluffy. Reserve.

Dip the ladyfingers into the coffee mixture, and lay them into the bottom of the pan in a single layer. Spread the mascarpone mixture over the ladyfingers evenly. Repeat for two more layers.

Sprinkle with chocolate powder, and cover. Label, date, and initial. Store refrigerated.

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Champagne Mignonette

Yield 1X: 19.50 oz Allergens:
Portion: 1 oz Onion
Portions:
Shelf life: 3 days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sparkling wine 8.00 1 1 8.00
Champagne vinegar 8.00 1 1 8.00
Shallots, minced 3.00 6.00 9.00
Cracked black peppercorns 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a bowl, and mix. 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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Crab Rangoon Prep

Yield 1X: 69.98 oz Allergens:
Portion: 0.33 oz Shellfish, dairy, garlic, onion, chili
Portions: 212.0
Shelf life: Freeze
Date: 7.26.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cream cheese, natural, Gina Marie 2 4 6
Crab meat, squeeze dry 2 4 6
Salt 0.35 0.70 1.05
Black pepper, freshly ground 0.13 0.25 0.38
Scallions, 10 each, sliced thinly 3.00 6.00 9.00
Garlic, minced 0.50 1.00 1.50
Sriracha 1.00 2.00 3.00
Soy sauce 1.00 2.00 3.00
Wonton wrappers (each) 212.00 424 636

Carefully measure and prepare all ingredients. Combine all ingredients in a mixer and mix just until combined. Do not over mix so that the crab loses all shape. Lay the wonton wrappers out on your work surface and scoop the filling into the center of each wrapper, 1/3 oz. ( 2 t.) each. Brush the edges with water.

Wrap like tortellinis: first fold in half. Pinch the two sides together. Then fold the wings over each other, and seal with a drop of water. Arrange on sheet pans lined with baking paper, then freeze until solid.

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

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Smoked Trout Croistini

Description: Smoked trout flaked over cucumber, radish, and dill crème fraiche on toasted baguette.
Date: 7.26.18
Allergens: Onion, dairy
Plating: Medium oval
PLU:
 Price:  $                                        10.00
Portion Plate Component
5 each Croistini
2 oz Dill crème fraiche
3 each Cucumber slices
2 each Radish slices
1.75 oz Smoked trout

Spoon .4 oz dill crème fraiche on each croistini. Top with alternating cucumber and radish slices. Flake .35 oz trout onto each croistini. Garnish with dill sprigs.

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Potato Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 5.8
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dill crème fraiche 6.00 12.00 1 2.00
Milk 4.00 8.00 12.00
Cucumber, seeded and medium diced 8.00 1 1 8.00
Yellow Fingerling potatoes, sliced 1/4″ 1 2 3
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine dill cream and milk in a suitable bowl, and mix well. Add remaining ingredients, and mix well. Correect seasoning. Check daily.

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

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Tomato Basil Relish

Yield 1X: 14.50 oz Allergens:
Portion: 0.5 oz Onion
Portions: 29.0
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Tomato concassee 8.00 1 1 8.00
Shallot, minced 0.50 1.00 1.50
Basil, chiffonade (grams) 6.00 12.00 18.00

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, then mix. Season to taste with salt and pepper.

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

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Tomato Concassee

Tomato concasse is a culinary term for tomato flesh that has been peeled, seeded, and diced.

Cut the core out of each tomato, then score the skin on the opposite side.

Drop into simmering water for 15 to 30 seconds, depending on how ripe the tomatoes are to loosen skin. Then peel.

Cut in half, then squeeze to push seeds out. In this example, the tomato has very little seeds. Chop the finished meat into medium dice and drain. Transfer to a storage container, label, date, initial, and cover. Store refrigerated.