Tag: PM Fry

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Coleslaw Dressing

Yield 1X: 31.00 oz Allergens:
Portion: 15.5 oz Garlic, dairy
Portions: 2.0
Shelf life: 4 days
Date: 8.31.18
Prep Recipe Ingredient 1 X
lb oz/each
Best Foods mayonnaise 1 8.00
Garlic, minced 0.25
Parsley, chopped 0.50
Dijon mustard, whole grain 1.50
Crystal hot sauce 1.50
Cider vinegar 3.00
Celery salt 0.25

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

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

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Crab and Artichoke Fondue – Batch

Yield 1X: 189.50 oz Allergens:
Portion: 8 oz Shellfish, dairy, chili
Portions: 23.7
Shelf life: 5 days
Date: 8.18.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crab, Pasteurized Lump 3 6 9
Artichoke hearts, rinsed and drained 2 4 6
Cream Cheese, natural 3 6 9
Mayonnaise, Best Foods 2 3 4 8.00
Scallions – green only, sliced thin (bunches) 4.00 8.00 12.00
Italian Parsley – 1 bu. Chopped coarsely 3.00 6.00 9.00
Dijon Mustard 3.00 6.00 9.00
Worcestershire sauce 2.50 5.00 7.50
Sriracha sauce 3.00 6.00 9.00
Parmesan cheese, grated 1 6.00 2 12.00 4 2.00

Carefully measure and prepare all ingredients. Combine in suitable mixing bowl, and mix until smooth.

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

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Crab Rangoon

Description: Fresh dungeness crab meat with cream cheese and spices. Fried crispy.
Date: 7.26.18
Allergens: Shellfish, dairy, garlic, chili
Plating: Medium oval
PLU:
 Price:  $                                        10.00
Portion Plate Component
10 Crab rangoon, frozen
1 Mae Ploy sauce

Fry the rangoons until golden brown. Drain then arrange on the plate as shown. Pour the sauce into a ramekin.