Author: David

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Shrimp Scampi Hors d’oeuvres

Description: Sweet shrmp are sauteed in spicy garlic butter. Served with lemon.
Date:
Allergens: Shellfish, garlic, onion, dairy, chili
Plating: Medium oval
 Price:  $                                        12.00
Portion Plate Component
10 each 26 – 30 Shrimp, peeled and cut as shown
3 oz Spicy scampi butter
1 each Lemon crown

Prepare the shrmip as shown.

Heat a saute pan over high heat, then add the scampi butter. When the butter is melted, add the shrimp, tail up. Cook through, then transfer to a warm plate. Pour butter over. Garnish with a lemon crown.

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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.

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Crab Rangoon Prep

Yield 1X: 69.98 oz Allergens:
Portion: 0.33 oz Shellfish, dairy, garlic, onion, chili
Portions: 212.0
Shelf life: Freeze
Date: 7.26.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cream cheese, natural, Gina Marie 2 4 6
Crab meat, squeeze dry 2 4 6
Salt 0.35 0.70 1.05
Black pepper, freshly ground 0.13 0.25 0.38
Scallions, 10 each, sliced thinly 3.00 6.00 9.00
Garlic, minced 0.50 1.00 1.50
Sriracha 1.00 2.00 3.00
Soy sauce 1.00 2.00 3.00
Wonton wrappers (each) 212.00 424 636

Carefully measure and prepare all ingredients. Combine all ingredients in a mixer and mix just until combined. Do not over mix so that the crab loses all shape. Lay the wonton wrappers out on your work surface and scoop the filling into the center of each wrapper, 1/3 oz. ( 2 t.) each. Brush the edges with water.

Wrap like tortellinis: first fold in half. Pinch the two sides together. Then fold the wings over each other, and seal with a drop of water. Arrange on sheet pans lined with baking paper, then freeze until solid.

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

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Smoked Trout Croistini

Description: Smoked trout flaked over cucumber, radish, and dill crème fraiche on toasted baguette.
Date: 7.26.18
Allergens: Onion, dairy
Plating: Medium oval
PLU:
 Price:  $                                        10.00
Portion Plate Component
5 each Croistini
2 oz Dill crème fraiche
3 each Cucumber slices
2 each Radish slices
1.75 oz Smoked trout

Spoon .4 oz dill crème fraiche on each croistini. Top with alternating cucumber and radish slices. Flake .35 oz trout onto each croistini. Garnish with dill sprigs.

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Croistini

Slice the baguette in a bias 1/4″ thick. Brush with EVOO,  then arrange on a rack on a sheet pan.  Saeson with salt and pepper mix, then bake at 350 F until golden brown.

Cool, transfer to a storage container, cover, label, date, and initial. Store at room temperature.

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Smoked Trout Salad

Description: Flaked smoked trout, potato and cucumber salad, dill crème fraiche, over mixed greens in house vinaigrette.
Date: 7.25.18
Allergens: Dairy, onion
Plating: Large round
PLU:
 Price:  $                                     22.00
Portion Plate Component
1.5 oz Mixed greens
1/2 T. House vinaigrette
6 oz Cucumber potato salad
3 oz Flaked smoked trout
pinch Radish julienne
5 Dill sprigs

Season, dress, and toss the greens, then arrange them in the center of the plate as shown.

Spread the potato salad over the greens, and flake the trout over the salad.

Garnish with the radish julienne and dill sprigs.

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Soup, Tomato and Bread

Yield 1X: 170.00 oz Allergens:
Portion: 8 oz Garlic, onion
Portions: 21.3
Shelf life: 5 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 4.00 8.00 12.00
Garlic, sliced 2.00 4.00 6.00
Onion, small dice 1 8.00 3 4 8.00
San Marzano Tomato, crushed (#10 can) 1.00 2.00 3.00
Chicken broth 2 170.00 25 4.00 37 14.00
Stale sourdough bread, medium dice 1 2.00 2 4.00 3 6.00

Carefully measure and prepare all ingredients.

Heat the oil in a suitable pot, then add the garlic. Cook for aroma, then add the onion. Saute until just starting to brown, then add the tomato and broth.

Bring to a boil, then reduce to a simmer and cover. Simmer for 30 minutes.


Remove the top, and add the cubed bread. Cover and simmer for another fifteen minutes. Remove from the heat, and correct seasoning.

Transfer to a storage container and cool in an ice bath. Cover, label, date, and initial. Store refrigerated.

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Potato Cucumber Salad

Yield 1X: 34.50 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 5.8
Shelf life: 2 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dill crème fraiche 6.00 12.00 1 2.00
Milk 4.00 8.00 12.00
Cucumber, seeded and medium diced 8.00 1 1 8.00
Yellow Fingerling potatoes, sliced 1/4″ 1 2 3
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine dill cream and milk in a suitable bowl, and mix well. Add remaining ingredients, and mix well. Correect seasoning. Check daily.

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

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Dill Crème Fraiche

Yield 1X: 17.88 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 3.0
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crème fraiche 1 2 3
Fresh dill, chopped (stems off) 0.25 0.50 0.75
Shallots, minced 1.00 2.00 3.00
Salt and pepper mix 0.13 0.25 0.38
Freshly squeezed lemon juice 0.50 1.00 1.50

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

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

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Soup, Summer Vegetable Vichyssoise (cold) or Bisque (hot)

Yield 1X: 68.00 oz Allergens:
Portion: 8 oz Garlic, onion, chili, dairy
Portions: 8.5
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ratatouille 2 4 6
Chicken broth 1 8.00 3 4 8.00
Marinara sauce 4.00 8.00 12.00
Cream 8.00 1 1 8.00

Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.

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