Tag: PM Saute

Yield 1X:	60.00	oz	Allergens:
Portion:	2	oz	Onions
Portions:	30.0
Shelf life:	4 days
Date:	11.21.18

Prep Recipe Ingredient	1	X
	lb	oz/each
Shallots, small dice		6.00
Brown beech mushrooms, root off (pk)		8.00
50/50 oil		4.00
Sherry wine vinegar		8.00
House vinaigrette	3

Carefully measure and prepare all ingredients.

Cook in two batches. Heat the oil in a large saute pan over high heat, and add half of the shallots. Cook just until the shallots are softened, then add half of the the mushrooms and a pinch of salt and pepper. Cook, tossing occasionally, until the mushrooms soften and begin to brown.

Add the vinegar, and toss to combine. Turn out onto a sheetpan to cool.

Repeat with the second half of ingredients. Cool the mushrooms, then combine with the house vinaigrette. Mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	19.90	oz	Allergens:
Portion:	1.5	oz	Garlic, chili, onion
Portions:	13.3
Shelf life:	5 days
Date:	8.20.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Garlic, paste		0.25		0.50		0.75
Shallot, minced		0.50		1.00		1.50
Fresno chili, brunoise		0.50		1.00		1.50
Kalamata olives, minced		8.00	1		1	8.00
Basil, chiffonade		0.50		1.00		1.50
Lemons, zest		2.00		4.00		6.00
Anchovy, minced		0.15		0.30		0.45
EVOO		8.00	1		1	8.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well. Season well with salt and pepper.

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

Yield 1X:	18.95	oz	Allergens:
Portion:	1.5	oz	Garlic, chili
Portions:	12.6
Shelf life:	3 days
Date:	8.20.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Garlic, paste		0.25		0.50		0.75
Shallot, minced		1.50		3.00		4.50
Italian parsley, chopped, see photo		1.00		2.00		3.00
Tarragon, chopped, see photo		0.20		0.40		0.60
Basil, chopped, see photo		0.75		1.50		2.25
Chives, chopped, see photo		0.50		1.00		1.50
Fresno chilies, brunoise		0.50		1.00		1.50
Lemon zest, each		2.00		4.00		6.00
Anchovy, minced		0.25		0.50		0.75
EVOO		12.00	1	8.00	2	4.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix very thoroughly. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

To make spicy version for grilled octopus, replace the 12 oz. of EVOO with 6 oz. of our calabrianchili oil, using half oil and half chilies from the bottom.