Tag: Sous Chef Saucier

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Celery Heart Remoulade

Yield 1X: 60.75 oz Allergens:
Portion: 1.5 oz Onion, chili
Portions: 40.5
Shelf life: 3 days
Date: 9.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Celery heart, very small dice 1 8.00
Best foods mayonnaise 1 8.00
Shallots, minced 2.50
Fresno chilies, brunoise 2.00
Freshly squeezed lemon juice 4.00
Tarragon leaves, coarsely chopped 0.50
Chives, minced 1.25
Italian parsley, chopped 0.50
Worcestershire sauce 2.00
 Salt and pepper to taste

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

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning on days 2 and 3.

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Par-cooked Sweetbreads

Yield 1X: 240.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 40.0
Shelf life: 3 days
Date: 9.26.18
Prep Recipe Ingredient 1
lb
Sweetbreads, defrosted and soaked 20
Court boullion 18

Sweetbreads must be soaked in cold water for two days after defrosting to remove blood. Change the water twice a day.

Heat the court boullion to a rolling boil, then drop the sweetbreads in. Cook, stirring regularly, until medium rare, about 25 minutes. Remove to a perforated 2″ hotel pan, and lay each piece flat on the bottom. Place a 6″ hotel pan filled with ice over the sweetbreads, and transfer to the walk-in. Cool completely, then remove the top pan. Transfer the sweetbreads to a 6″ half pan.

Label, date, and initial. Store refrigerated. Portion to 6 oz.

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Stock, Court Boullion

Yield 1X: 576.00 oz Allergens:
Portion: 256 oz Onion, garlic
Portions: 2.3
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water – 5 gallons 40 80
Celery, chopped 3 6
Onions, peeled and chopped 6 12
Black peppercorns 2.50 5.00
Garlic cloves, crushed 4.00 8.00
Cider vinegar 8.00 1
Thyme (3 bunches) 3.00 6.00
Parsley, Italian (2 bunches) 1.50 3.00
Bay leaves (each) 4.00 8.00


Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.

Strain into 2 cambros, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.

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Duchess Potatoes

Yield 1X: 51.00 oz Allergens:
Portion: 2.5 oz Dairy
Portions: 20.4
Shelf life: 4 days baked
Date: 9.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Russet potatoes, peeled and sliced 1″ 2 8.00
Egg yolks – EACH 6.00
Whole butter 3.00
Cream 2.00
Salt and pepper to taste

Carefully measure and prepare all ingredients. Cook the potatoes in heavily salted water until tender, then pass through the food mill into a mixing bowl.

While the potatoes are still warm, mix in the egg yolks 1 at a time using rubber spatula, making sure each yolk is completely incorporated before adding the next. Stir in the butter and cream, Transfer to a large piping bag fitted with a star piping tip and pipe as desired. Bake at 400 F. until the edges are lightly browned. Cool completely.

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

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Stock, Fish Fumet

Yield 1X: 160.00 oz Allergens:
Portion: 1.5 oz Onion
Portions: 106.7
Shelf life: 5 days or freeze
Date: 8.31.18
Prep Recipe Ingredient 1 X
lb oz/each
Petrale sole bones, soaked overnight 5
Butter, whole 8.00
Shallot, sliced thinly 8.00
Onions, sliced thinly 1
Celery, sliced thinly 1
Black peppercorns 1.00
Bay leaves (one) 1.00
Italian parsley (bunch) 1.00
White wine (8 cups) 4
Water (1 gallon) 8

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the butter and vegetables. Cook, stirring, until the vegetables are soft, then add the bones, wine and water.

Bring to a boil, then reduce to a simmer, and skim off any protein foam that rises. Add the peppercorns, bay leaf, and parsley, and return to a simmer.

Cook for 30 minutes. Remove from the heat, and allow to settle for 30 minutes. Remove the liquid using a large ladle, and pass through a chinois.

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

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Eggplant Caponata

Yield 1X: 186.50 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 31.1
Shelf life: 3 days
Date: 8.30.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Celery, sliced 1/4″ 1 8.00 3
Eggplant, large dice 5 10
EVOO 1.50 3.00
Garlic, minced 2.00 4.00
Red onion, halved, sliced 1/8″ 1 8.00 3
Green olives, cut into thirds 10.00 1 4.00
Capers, drained 5.00 10.00
Marinara sauce 1 12.00 3 8.00
Sherry wine vinegar 6.00 12.00
Honey 2.00 4.00
Chili flakes (GRAMS) 2.00 4.00
Mint, coarsely chopped (BUNCH) 2.00 4.00

Carefully measure and prepare all ingredients.

Bring a pot of salted water to a rolling boil, then cook the celery until tender, but not mushy. Drain and cool.

Heat the olive oil over high heat, and add the garlic. Cook for aroma 30 seconds, then add the red onions. Cook , stirring, until soft. Transfer to a sheet pan and cool.

Deep fry the eggplant in small batches until golden brown, then transfer to a sheet pan lined with paper towels to drain.

Combine all ingredients in a mixing bowl, and stir to mix.


Season to taste with salt and pepper. Do not over mix or the eggplant will become a paste. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Bring to room temperature before serving. Garnish with chopped mint.

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Cheesy Polenta

Yield 1X: 103.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 20.6
Shelf life: five days
Date: 8.11.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Chicken Broth 5 10 15
Polenta 14.00 1 12.00 2 10.00
Parmesan Cheese 6.00 12.00 1 2.00
Butter 3.00 6.00 9.00

Carefully measure and prepare all ingredients. Place the broth into a suitable pot, and bring to a boil. Whisk the polenta in, and continue to whisk until the mixture begins to thicken.

Reduce the heat to low, and cover the pot. Cook, stirring occasionally to prevent burning, for 30 minutes.

Remove from the heat, and whisk the cheese and butter in. Season to taste with salt and pepper.

Transfer to a 2″ hotel pan, and cover with plastic wrap on the surface of the polenta. Label, date, and initial. Store refrigerated. To reheat, scoop desired amount out of the pan, and add chicken broth to loosen. Reheat over medium heat. Add additional broth during service as the polenta thickens.

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Par-cooked Roast Mary’s Chicken

Yield 1X: 12.00 port Allergens:
Portion: 1 port None
Portions: 12.0
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
3.5 lb. chickens, two wing joints off (each) 6.00 12.00 18.00
Roast chicken rub 4.50 9.00 13.50
Canola oil 3.00 6.00 9.00

Carefully measure and prepare all ingredients. Remove the first two wing sections from each chicken, and reserve for later. Sprinkle the rub all over the outside of the chicken, then transfer to a storage cambro.


Cover, label, date, and initial. Refrigerate overnight.

The next morning, remove the chickens, and drain any liquid from them. Rub each chicken with a little bit of canola oil, then arrange on a baking rack on a sheet pan along with the reserved wing pieces. Allow to sit at room temperature for one hour to dry, then roast at 350 F. until the wing joint measures 140 F. on a thermometer. About 1 hour.

Remove from the oven, and cool until comfortable to handle. Carve the breasts and leg/thighs from the carcasses. Hold at room temperature until needed for service. Heat a saute pan, and coat with canola oil. Place the medium-rare chickens skin side up in the pan, and bake until the meat is cooked through, about 10 minutes. Serve. Reserve carcasses and roasted wing pieces for chicken jus the next time we make it. Cook any leftovers at the end of the meal period, and refrigerate for Cobb salad the next day.

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Soup, French Onion – Batch

Yield 1X: 176.00 oz Allergens:
Portion: 6 oz Onion, garlic
Portions: 29.3
Shelf life: five days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Onions, peeled, halved, sliced 1/4″ 8 16 24
Butter, whole 4.00 8.00 12.00
EVOO 2.00 4.00 6.00
Sugar 2.00 4.00 6.00
Brown veal stock 10 20 30
Sherry wine 8.00 1 1 8.00
Fresh thyme leaves, picked off stems 0.50 1.00 1.50
Sherry wine vinegar 1.50 3.00 4.50

Carefully measure and prepare all ingredients. Heat the butter in a suitable pot over high heat, then add the onions and sugar. Cook over high heat, stirring regularly, until the onions soften and begin to brown around the edges.

Reduce heat slightly. Cook, stirring, until the onions become uniformly golden brown, then add the EVOO.

Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown.

Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown. Add veal stock and thyme leaves, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Remove from the heat, and stir in the sherry wine and sherry wine vinegar. Cool using an ice bath and ice wand to 70 F.

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

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Deviled Dungeness Crab – Batch

Yield 1X: 175.00 oz Allergens:
Portion: 7 oz Garlic, onion, capsicum, dairy, chili, shellfish
Portions: 25.0
Shelf life: 3 days
Date: 8.9.10
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter, whole 2.00 4.00
Garlic, minced 3.00 6.00
Onions, small dice 1 2
Celery, small dice 8.00 1
Red bell pepper, small dice 8.00 1
Cream 1 8.00 3
Clam broth 1 8.00 3
Roux 7.00 14.00
Crystal chili sauce 2.50 5.00
Worcestershire sauce 2.50 5.00
Dry mustard powder 1.00 2.00
Parsley, chopped (bunch) 1.00 2.00
Scallions, chopped (bunch) 2.00 4.00
Sherry wine 4.00 8.00
Fresh Dungeness crab meat 5 10

Carefully measure and prepare all ingredients. Heat the butter in a suitable saute pan, and add the garlic. When the garlic sizzles, add the onions and celery. Add a pinch of salt. Saute until the onions have softened, then add the peppers. Continue to saute until all vegetables are soft. Season to taste.

Add the cream and clam broth, and bring to a boil over high heat, then whisk the roux in. Whisk until thickened and smooth. Simmer for ten minutes or until the onions are compoletely soft. Season to taste with salt and pepper mix, then add all remaining ingredients except the crab meat. Mix to incorporate the ingredients, then transfer to a 2″ hotel pan, and cool COMPLETELY.

Stir in the crab meat, mixing to break the large leg pieces slightly. Transfer to a storage container and cover. Label, date, and initial. Portion into 8 oz. deli containers. Store refrigerated.