Author: David

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Lemon cilantro chili sauce

Yield 1X: 47.00 oz Allergens:
Portion: 2 oz Garlic, chili
Portions: 23.5
Shelf life: 2 days
Date: 4.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Jalapeno chilies, half of seeds removed 2 4
EVOO 4.00 8.00
Parelsy, coarsely chopped 2.00 4.00
Cilantro, coarsely chopped 4.00 8.00
Lime juice 2.00 4.00
Garlic, paste 1.00 2.00
Coriander seed, ground (Tbl.) 1.00 2.00
Cardamon pods, ground (Tbl.) 1.00 2.00

Carefully measure and prepare all ingredients. Combine the chilies and EVOO in the robotcoupe, and process until uniform. Add the remaining ingredients, and process until the herbs are tiny but still visible. Season to taste with salt and pepper.

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

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Garlic sesame chick pea puree

Yield 1X: 128.00 oz Allergens:
Portion: 4 oz Sesame, garlic
Portions: 32.0
Shelf life: 2 days
Date: 4.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Chickpeas 1 8.00 3
Baking soda (Tbls.) 2.00 4.00
Water to cover
Baking soda (Tbls.) 2.00 4.00
Water to cover
Prepared tahini (1 lb. batch) 1.00 2.00
Cumin 0.13 0.25

Carefully measure and prepare all ingredients. Soak the chickpeas overnight with enough water to cover twice and 2 Tbls. of baking soda. The next day, drain, and transfer to a suitable pot. Cover with water and add 2 more tablespoons of baking soda. Bring to a boil, reduce to a simmer, and cook until completely soft. Remove a small amount of peas for garnish if desired, then cook for 10 more minutes.


Drain, and transfer to the robot coupe. Process until completely smooth, then process for five minutes more. Transfer to a suitble mixing bowl, and add the prepared tahini and cumin. Mix until uniform and smooth.

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

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Chilled Jumbo Asparagus

Description: with whole grain mustard Meyer lemon mousseline.
Date: 3.28.19
Allergens: Dairy
Plating: Sam’s Platter
 Price:  $                                        10.00
Portion Plate Component
9 spears Chilled asparagus
3 oz. Whole grain mustard mousseline

Plate as shown.

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Curry Sauce

Yield 1X: 77.00 oz Allergens:
Portion: 3 oz Garlic, capsicum, dairy
Portions: 25.7
Shelf life: 5 days
Date: 3.28.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 2.00 4.00
Garlic, minced 1.00 2.00
Ginger, minced 1.00 2.00
Curry powder 3.00 6.00
Red bell pepper, small dice 6.00 12.00
Cream 4 8

Carefully measure and prepare all ingredients. Heat the oil in a suitable pot over medium high heat, then add the garlic and ginger.

Cook, stirring, until the garlic begins to brown, then add the curry powder. Cook, stirring, for aroma, then add the peppers and a pinch of salt and pepper.

Cook until the peppers begin to soften, then add the cream. Bring to a boil then reduce to a simmer. Cook for ten minutes, then remove from the heat. Correct the seasoning then cool.

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

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Chilled Asparagus Prep

Trim the large ends of the asparagus past the woody point, then blanch in heavily salted boiling water for three minutes. Transfer to an ice bath and shock. Drain and place on paper towels to drain and dry.

Transfer to a storage container, cover tightly, label, date, and store refrigerated.

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Beet salad with sesame, dill, and mint

Yield 1X: 144.00 oz Allergens:
Portion: 6 oz Garlic, sesame
Portions: 24.0
Shelf life: 3 days
Date: 3.28.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Beets, roasted and peeled, sliced 7 14
Prepared tahini 1 8.00 3
Dill, coarsely chopped (bunch) 2.00 4.00
Mint, coarsely chopped (bunch) 2.00 4.00
EVOO 4.00 8.00

Carefully measure and prepare all ingredients. Combine beets, prepared tahini, dill, and mint in a suitable bowl, and mix well. Season to taste with salt and pepper, then stir the olive oil in.

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

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Meyer Lemon Vinaigrette

Yield 1X: 17.50 oz Allergens:
Portion: 0.5 oz Onion
Portions: 35.0
Shelf life: 3 days
Date: 3.24.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Meyer lemon juice and zest 4.00 8.00
Dijon mustard 1.00 2.00
Shallots, minced 0.50 1.00
50/50 olive oil 12.00 1 8.00

Carefully measure and prepare all ingredients. Combine everything except the oil in a suitable bowl, and whisk together. Season lightly, then mix again. Slowly whisk the oil in. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Mustard Horseradish Dressing

Yield 1X: 41.00 oz Allergens:
Portion: 1 oz Dairy
Portions: 41.0
Shelf life: 5 days
Date: 3.24.19
Prep Recipe Ingredient 1 X
lb oz/each
Best foods mayonnaise 2
Prepared horseradish 3.00
Whole grain mustard 4.00
Smooth Dijon mustard 2.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.

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

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Whole grain mustard mousseline

Yield 1X: 27.00 oz Allergens:
Portion: 2 oz Dairy, onion
Portions: 13.5
Shelf life: 2 days
Date: 3.24.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Cream, whipped stiff 1 2
Shallots, minced 2.00 4.00
Whole grain mustard 3.00 6.00
Meyer lemons, juice and zest 3.00 6.00
Parmesan cheese, grated 3.00 6.00

Carefully measure and prepare all ingredients. Whip the cream in a siutable bowl, then stir the remaining ingredients in. Season to taste with salt and pepper.

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

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Brown garlic and artichoke mousse

Yield 1X: 152.00 oz Allergens:
Portion: 2 oz Garlic, dairy
Portions: 76.0
Shelf life: 5 days
Date: 3.24.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Garlic cloves, crushed 6.00 12.00
Olive oil 2.00 4.00
Artichoke bottoms 6 12
Cream 3 6

Carefully measure and prepare all ingredients. Heat the oil and crushed garlic over medium-high heatm and cook, stirring, until the cloves are golden brown. Add the artichoke bottoms and cream, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook unitl the artichokes are completely soft.

Pass through the food mill, then transfer to the robot coupe, and process until completely smooth. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.