Back Office Systems Site
| Yield 1X: | 24.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, dairy | ||
| Portions: | 16.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| House Vinaigrette | 1 | |
| Blue cheese crumbles | 8.00 |
Combine and mix well. 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: | 80.50 | oz | Allergens: | ||
| Portion: | 4 | oz | Gluten, onions | ||
| Portions: | 20.1 | ||||
| Shelf life: | 1 day | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Zucchini, ends removed, julienned | 4 | 8 | 12 | |||
| Kosher salt | 0.50 | 1.00 | 1.50 | |||
| Eggs | 4.00 | 8.00 | 12.00 | |||
| Scallions, sliced thinly | 4.00 | 8.00 | 12.00 | |||
| AP flour | 3.00 | 6.00 | 9.00 | |||
| Rice flour | 3.00 | 6.00 | 9.00 | |||
| Baking powder (teaspoons) | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix to taste |
Carefully measure and prepare all ingredients. Salt the zucchini with the first salt, and toss to combine evenly. Allow to sit at room temperature for 15 minutes for the liquid to come out of the zucchini. Transfer the zucchini to a 2″ perforated pan sitting in a 4″ pan, and press the liquid out using a second pan on top.
Combine the zucchini with the eggs and mix well.
Combine the flours with the baking powder, and mix well. Dust over the top, then mix in well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Fry in 2 oz. discs until golden brown. Season with salt and pepper, and server hot with sour cream.
| Yield 1X: | 198.00 | oz | Allergens: | ||
| Portion: | 16 | oz | Garlic, nuts, dairy | ||
| Portions: | 12.4 | ||||
| Shelf life: | Freeze | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Basil, roughly chopped (4 lbs. whole) | 2 | 8.00 | 5 | 7 | 8.00 | |
| Garlic, paste | 5.00 | 10.00 | 15.00 | |||
| Marcona almonds | 2 | 8.00 | 5 | 7 | 8.00 | |
| Grated Parmesan cheese | 3 | 12.00 | 7 | 8.00 | 11 | 4.00 |
| EVOO | 3 | 6 | 9 |
Carefully measure and prepare all ingredients.
Place basil and garlic paste into the robot coupe, and add 1/4 of the oil. Process until the basil leaves are in small pieces. Add the pine nuts, and process until they are chopped smaller. Add the cheese and the rest of the oil, and process until well incorporated. Do not process completely smooth.
Sesaon well with salt and pepper mix. Transfer to 16 oz. plastic storage container and cover. Label, date, and initial. Store frozen.
| 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.
| Description: | Richly caramelized onions simmered in veal broth. Spiked with sherry wine. Baked with croutons and gruyere cheese. |
| Date: | 8.20.18 |
| Allergens: | Onions, garlic, dairy |
| Plating: | Onion soup bowl |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 2 each | Croistini | ||||
| 10 oz. | Onion soup base | ||||
| 2 | Gruyere cheese slices | ||||
| 1 Tbl. | Grated parmesan cheese | ||||
Keep soup bowls in the hot oven. Place the bowl on a sizzle platter, and add the croutons. Ladle the soup in, then top with the sliced cheese and the grated parmesan. Bake at 500 for 10 minutes or until the cheese begins to brown.
Serve on a side plate.
| Description: | Dungeness crab meat, clams, mussels, prawns, spicy tomato broth, garlic bread |
| Date: | 6.28.18 |
| Allergens: | Garlic, peppers, shellfish, dairy |
| Plating: | Bowl |
| Price: | $ 32.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 12 oz | Cioppino base | 12.00 | |||||
| 3 each | Clams, Littleneck | 4.50 | |||||
| 3 each | Mussels, Mediterranean | 4.50 | |||||
| 4 oz. | White fish cubes | 4.00 | |||||
| 2 each | Shrimp, U-15, halved | 2.00 | |||||
| 2 oz. | Dungeness Crab Meat | 2.00 | |||||
Heat the base over high heat, and add the clams and mussels. Cover and boil for 2 minutes. Turn the clams and mussels over, and add the fish. Toss to combine, then cover again. Simmer an additonal three minutes, then correct the seasoning and transfer to a warm soup plate.
Garnish with chopped parsley.
| Yield 1X: | 68.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 17.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 8.18.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Salt | 3 | 6 | 9 | |||
| Sugar | 1 | 2 | 3 | |||
| Black pepper | 2.00 | 4.00 | 6.00 | |||
| Garlic, paste | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients. Combine the garlic paste, pepper and the sugar in the robot coupe to mix. Combine in a mixing bowl with the salt, and whisk to combine.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 47.25 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, onion | ||
| Portions: | 23.6 | ||||
| Shelf life: | Five days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Smoked salmon trim | 12.00 | 1 | 8.00 | |
| Sour cream | 2 | 4 | ||
| Shallots, minced | 2.50 | 5.00 | ||
| Dill leaves, chopped lightly | 0.50 | 1.00 | ||
| Salt and pepper mix | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Place the smoked salmon scraps into the robotcoupe, and process until smooth. Add the sour cream, and process until uniform. Transfer to a mixing bowl.
Add the shallots, dill, and salt and pepper mix, and mix until uniform. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| 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.