Author: David

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Strusel

Yield 1X: 130.50 oz Allergens:
Portion: 3 oz Butter, gluten
Portions: 43.5
Shelf life: 1 week
Date: 9.6.18
Prep Recipe Ingredient 1 X
lb oz/each
AP flour 5 4.00
Granulated sugar 2
Dark brown sugar 10.00
Salt (1 tsp) 0.25
Cinnamon (1/2 tsp) 0.25
Butter 4.00

Carefully measure and prepare all ingredients. Combine in the mixer with the paddle, and mix on low speed until the butter in in pea-sized chunks.

Turn out into a flat container, and break any large pieces into smaller pieces. Do not compress. Cover tightly, label, date, and initial. Store refrigerated until needed.

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Calamari Salad

Description: Tender calamari sauteed with garlic and chili, tossed with tomatoes, onions, and herbs in lemon olive oil dressing.
Date: 7.16.18
Allergens: shellfish, garlic, chili
Plating: Salad plate
PLU:
 Price:  $                                        12.00
Portion Plate Component Oz. Count
6 oz. Marinated calamari salad 6.00
half avocado, fanned in quarters 0.50
1 oz. Mixed greens 1.00
1 each lemon wedge 1.00

Taste the marinated salad for salt, pepper, and lemon. Place the greens in the center of the plate, and spoon the calamari into the center. Garnish with lemon wedge and avocado fans.

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Chilled Calamari Salad Batch

Yield 1X: 61.75 oz Allergens:
Portion: 6 oz Garlic, chili, shellfish
Portions: 10.3
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, sliced 1.00 2.00 3.00
Chili flakes (grams) 2.00 4.00 6.00
Calamari, tubes and tentacles, drained 2 8.00 5 7 8.00
EVOO 3.00 6.00 9.00
Cherry tomatoes, halved 10.00 1 4.00 1 14.00
Shallots, sliced 2.00 4.00 6.00
Italian parsley leaves, coarsely chopped 0.50 1.00 1.50
Basil leaves, coarsely chopped 0.25 0.50 0.75
Freshly squeezed lemon juice 2.00 4.00 6.00


Carefully measure and prepare all ingredients.

Heat the oil in a suitable saute pan, then add the garlic and chili. Allow it to slightly brown, then add the calamari and toss. Cook just until the calamari is firm, then transfer to a sheetpan to cool. Refrigerate.

When completely cool, combine with remaining ingredients, and mix well. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated. Refresh with salt and pepper and lemon juice on the second and third day.

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Celery Victor Marinade for 4 heads of Celery

Yield 1X: 10.55 oz Allergens:
Portion: 2 oz Garlic, chili
Portions: 5.3
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Anchovies, drained and minced 1.00 2.00 3.00
Chili flakes (2 grams) 0.05 0.10 0.15
Freshly squeezed lemon juice 3.00 6.00 9.00
Italian parsly leaves, chopped medium 0.50 1.00 1.50
EVOO 6.00 12.00 1 2.00

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

Pour over poached celery heart quarters. Toss to combine. Cover, label, date, and initial. Store refrigerated.

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Celery Victor Prep

Yield 1X: 16.00 pc Allergens:
Portion: 3 pc Garlic
Portions: 5.3
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Celery hearts, trimmed (each) 4.00 8.00 12.00
Garlic, crushed 0.50 1.00 1.50
Salt and pepper mix
Chicken broth 4 8 12
Bay leaf (each) 2.00 4.00 6.00
Fresh thyme (bunch) 0.25 0.50 0.75

Trim and cut celery heads as shown. Place into a suitable pot to poach. Add the garlic, bay leaf, and fresh thyme, then pour the chicken broth over to cover.

Bring to a boil, then reduce to a slow simmer. Cover, and cook until tender, about 12 minutes. Remove from the cooking liquid, and reserve liquid for celery soup. Transfer to a low storage container in a single row and allow to cool. When cool, cover tightly, label, date, and initial. Store refrigerated.

 

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Sam’s Tartar Sauce

Yield 1X: 586.00 oz Allergens:
Portion: 2 oz Onion, dairy
Portions: 293.0
Shelf life: 5 days
Date: 6.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Girards mayonnaise 30
Pickle Relish 4
Lemon jucie, fresh squeezed 8.00
Shallots, chopped in robot coupe 2
Italian Parsley, chopped 2.00

Carefully measure and prepare all ingredients. Combine and mix. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated.

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Appetizer – Clams Elizabeth

 

Description: Littleneck clams topped with lemon sherry butter, and parmesan breadcrumbs.
Date: 7.16.18
Allergens: Shellfish, dairy, garlic, onion
Plating: Entrée plate
 Price:  $                                        10.00
Portion Plate Component
4 each Shucked littleneck clams, in the shell
2 oz. Elizabeth Compound Butter, 1/2 oz. slices
2 oz. Clams Elizabeth Topping

Wash the clams well under cold running water using a stiff brush. Open them carefully to keep the liquid in the shell. Place the shucked clams on a bed of rock salt, and top each clam with 1/2 oz. of Elizabeth butter, then with 2 tablespoons of the topping mix.


Bake at 450 for 10 minutes, or until crisp and golden brown on the top. Transfer to entrée plate with a bed of rock salt and a lemon squeeze. Garnish with chopped parsley.

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Elizabeth Topping

Yield 1X: 48.00 oz Allergens:
Portion: 6 oz Dairy
Portions: 8.0
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Seasoned bread crumbs 2 4.00 4 8.00 6 12.00
Grated parmesan cheese 12.00 1 8.00 2 4.00

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

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Seasoned Breadcrumbs

Yield 1X: 166.00 oz Allergens:
Portion: 1 oz Garlic, onion
Portions: 166.0
Shelf life: 1 week
Date: 12.12.18
Prep Recipe Ingredient 1 X 8
lb oz/each lb
Sourdough Breadcrumbs 10 80
Dried parsley leaves 2.00 1
Onion powder 2.00 1
Garlic powder 2.00 1

Carefully measure and prepare all ingredients. Combine in a bowl, and mix well. Transfer to a storage container. Cover, label, date, and initial. Store at room temperature.

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Compound Butter, Clams Elizabeth

Yield 1X: 22.00 oz Allergens:
Portion: 3 oz Dairy
Portions: 7.3
Shelf life: Freeze
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Whole butter, room temperature 1 2 3
Chives, chopped 1.00 2.00 3.00
Freshly squeezed lemon juice and zest (2 each) 2.00 4.00 6.00
Sherry wine 2.00 4.00 6.00
Salt and pepper mix 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Soften the butter, then add the salt and pepper. Slowly add the lemon juice and sherry while the processor is running. Add the chives last. Turn out onto baking paper, and shape as shown in the video.