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| Description: | Poached celery hearts, anchovy garlic marinade, tomatoes, bay shrimp or anchovy garnish |
| Date: | 7.23.18 |
| Allergens: | Garlic, chili, |
| Plating: | Small round |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 3 each | Marinated poached celery hearts | ||||
| 1.5 oz | Toybox tomatoes, tossed in celery marinade | ||||
| 2 oz | Bay shrimp | ||||
| OR | |||||
| 1 oz | Anchovy filets | ||||
Assemble the plate as shown for shrimp Victor.
As shown for anchovy Victor.
| Description: | Rich cream flavored with vanilla beans. Served with strawberry sauce. |
| Date: | 7.20.18 |
| Allergens: | Dairy |
| Plating: | Small plate |
| PLU: | |
| Price: | $ 8.00 |
| Portion | Plate Component | ||||
| 1 portion | Vanilla bean panna cotta | ||||
| 1 1/2 oz. | Strawberry sauce | ||||
| 1 | Mint sprig | ||||
Unmold the panna cotta by running a sharp knife around the edge. Spoon the sauce as shown. Garnish with a fresh mint sprig.
| Yield 1X: | 64.00 | oz |
| Portion: | 4 | oz |
| Portions: | 16.0 | |
| 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 | |
| Cream (half gallon for 1X) | 8 | 16 | 24 | |||
| Sugar | 8.00 | 1 | 1 | 8.00 | ||
| Vanilla Beans (each) | 2.00 | 4.00 | 6.00 | |||
| Sheet gelatin (10 sheets) | 10.00 | 20.00 | 30.00 | |||
| Cold water | 6.00 | 12.00 | 1 | 2.00 |
Split the vanilla beans, and add to the sugar.
Place the cream in a suitable pot over high heat, and add the sugar vanilla bean mixture and both vanilla bean pods. Bring to a boil, then turn the heat off, cover, and allow to steep for 20 minutes.
Lay the gelatin into the cold water. Allow to bloom while the cream steeps. Then add to the cream mixture, and stir to dissolve. Strain into a clean container.
Spray the molds with non-stick spray, then ladle the warm cream mixture into each mold, stirring between every mold to mix the vanilla seeds in to the cream. Chill for two hours on a sheetpan, then cover each mold with plastic, label, and date, and initial. Store refrigerated.
| Yield 1X: | 72.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Dairy, garlic | ||
| Portions: | 18.0 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Summer squash, sliced 1/8″ | 4 | 8 | 12 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Freshly squeezed lemon juice | 3.00 | 6.00 | 9.00 | |||
| EVOO | 4.00 | 8.00 | 12.00 | |||
| Garlic grated on microplane | 0.13 | 0.25 | 0.38 | |||
| Basil chiffonade | 0.25 | 0.50 | 0.75 | |||
| Grated pecorino cheese | 4.00 | 8.00 | 12.00 | |||
| Salt and pepper mix | 0.13 | 0.25 | 0.38 |
Slice the squash on the mandolin, then toss with the first salt. Allow to soften for 20 minutes, then drain all water out.
Combine lemon juice, evoo, and garlic, and whisk together. Pour over the squash and toss. Add basil, cheese and S&P, and toss.
Transfer to the desired serving vessel.
Cut the lemons in half across the equator, then cut each half into three wedges. Remove seeds.
To make lemon squeezes, cut the lemons in half across the equator, then wrap in yellow wrappers.
| Description: | Classic iceberg lettuce salad with bacon and tomatoes, and your choice of ranch, bleu, or green goddess dressing. |
| Date: | 6.27.18 |
| Allergens: | Dairy, garlic |
| Plating: | Small round |
| PLU: | |
| Price: | $ 10.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 1/4 head | Iceberg lettuce, trimmed and cored | 0.25 | |||||
| 1.75 oz. | Chosen dressing | 1.75 | |||||
| 4 | Grape tomatoes, halved | 4.00 | |||||
| 1/4 oz | Bacon bits | 0.25 | |||||
| Dressings | |||||||
| Ranch | |||||||
| Bleu Cheese | |||||||
| Green Goddess | |||||||
Trim and core the lettuce head, then cut into quarters.
Dress and garnish as shown.
| Description: | Chosen seafood served on a bed of iceberg lettuce with louie sauce. Garnished with toamtoes, cucumber, avocado, and hard boiled egg. |
| Date: | 6.26.18 |
| Allergens: | |
| Plating: | Entree Oval |
| PLU: | |
| Price: | See below |
| Portion | Plate Component | Oz. | Count | ||||
| 4 oz | Iceberg chiffonade | 4.00 | |||||
| 1.5 oz | House vinaigrette | 1.50 | |||||
| 2 oz | Cherry tomatoes, halved | 2.00 | |||||
| 1 1/2 oz | Cucumbers, sliced 1/8″ | 1.50 | |||||
| 1/2 each | Hard boiled egg | 0.50 | |||||
| 1/4 each | Avocado, fanned | 0.25 | |||||
| 2 oz | Louie sauce | 2.00 | |||||
| 1/8 loaf | Bread | 0.13 | |||||
| 1 T. | Butter | 0.50 | |||||
Place the iceberg lettuce on the plate, then sprinkle lightly with salt and pepper mix.
Toss the cucumbers and tomatoes in a splash of house vinaigrette and a pinch of salt and pepper, and arrange over the lettuce as shown.
Dress the lettuce with Louie sauce, Garnish with a lemon wedge, avocado fan, and hard-boiled egg.
Arrange the seafood on top as per below portions. Half salads are all half of every ingredient.
| Seafood Salad Portions – Full and Half | ||
| Entrée Salads | Full | Half |
| Crab | 5 oz. | 2.5 oz. |
| Prawn | 6 each | 3 each |
| Prawn and crab | 3 each prawn 2.5 oz crab | 1 each prawn 1.25 oz. crab |
| Shellfish | 2.5 oz. crab 2.5 oz. shrmip 1 each prawn | 1.25 oz. crab 1.25 oz. shrimp ½ each prawn |
| Shrimp | 5 oz. | 2.5 oz. |
| Shrimp and Crab | 2.5 oz. each | 1.25 oz. each |
| Shrimp and prawn | 2.5 oz. shrimp 2.5 oz crab | 1.25 oz. shrimp 1.25 oz crab |
| Smoked Salmon | 3 oz. | 1.5 oz. |
| Yield 1X: | 23.75 | oz | Allergens: | ||
| Portion: | 2 | oz | Chilies | ||
| Portions: | 11.9 | ||||
| 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 | |
| Best Foods mayonnaise | 1 | 2 | 3 | |||
| Dijon mustard | 1.00 | 2.00 | 3.00 | |||
| Crystal Hot Sauce | 0.500 | 1.00 | 1.50 | |||
| Ketchup | 4.00 | 8.00 | 12.00 | |||
| Worcestershire sauce | 0.50 | 1.00 | 1.50 | |||
| Cide vinegar | 0.50 | 1.00 | 1.50 | |||
| Itanian parsley leaves, minced | 0.25 | 0.50 | 0.75 | |||
| Freshly squeezed lemon juice | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix well. Transfer to a storage container, cover tightly, label, date, and initial. Store refrigerated.
| Yield 1X: | 130.50 | oz | Allergens: | ||
| Portion: | 3 | oz | Butter, gluten | ||
| Portions: | 43.5 | ||||
| Shelf life: | 1 week | ||||
| Date: | 9.6.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| AP flour | 5 | 4.00 |
| Granulated sugar | 2 | |
| Dark brown sugar | 10.00 | |
| Salt (1 tsp) | 0.25 | |
| Cinnamon (1/2 tsp) | 0.25 | |
| Butter | 4.00 |
Carefully measure and prepare all ingredients. Combine in the mixer with the paddle, and mix on low speed until the butter in in pea-sized chunks.
Turn out into a flat container, and break any large pieces into smaller pieces. Do not compress. Cover tightly, label, date, and initial. Store refrigerated until needed.
| Description: | Tender calamari sauteed with garlic and chili, tossed with tomatoes, onions, and herbs in lemon olive oil dressing. |
| Date: | 7.16.18 |
| Allergens: | shellfish, garlic, chili |
| Plating: | Salad plate |
| PLU: | |
| Price: | $ 12.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 6 oz. | Marinated calamari salad | 6.00 | |||||
| half | avocado, fanned in quarters | 0.50 | |||||
| 1 oz. | Mixed greens | 1.00 | |||||
| 1 each | lemon wedge | 1.00 | |||||
Taste the marinated salad for salt, pepper, and lemon. Place the greens in the center of the plate, and spoon the calamari into the center. Garnish with lemon wedge and avocado fans.