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| Yield 1X: | 51.00 | oz | Allergens: | ||
| Portion: | NA | oz | |||
| Portions: | |||||
| Shelf life: | 1 week | ||||
| Date: | |||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Kosher salt | 3 | 6 | 9 | |||
| Black pepper, freshly ground | 3.00 | 6.00 | 9.00 |
Grind the black peppercorns in the Vita-prep. Combine with the salt and mix well. Transfer to a storage container. Cover tightly, label, date, and initial. Store at room temperature.
| Yield 1X: | 6.00 | each | Allergens: | ||
| Portion: | 1 | each | Garlic | ||
| Portions: | 6.0 | ||||
| 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 | |
| Whole chickens, Mary’s WOG (each) | 3.00 | 6.00 | 9.00 | |||
| Garlic | 3.00 | 6.00 | 9.00 | |||
| Parsley | 3.00 | 6.00 | 9.00 |
Remove the meat from the carcasses and shown, then remove the first two wing segments, and remove the bones from the thigh and leg.
Prepare the garlic by simmering it in salted water until tender, about three minutes. Pick the parsley leaves from the stems. Stuff the garlic and parsley under the skin of both the breast and thigh/leg. Fold in half, and store covered in 1/3 pans.
| Yield 1X: | 90.00 | ea | Allergens: | ||
| Portion: | 4 | ea | Shellfish, garlic, onions, chili | ||
| Portions: | 22.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.10.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| 16/20 prawns, defrosted | 5 | 10 | 15 | |||
| Shellfish boil | 12 | 24 | 36 |
Bring the shellfish to a boil, then add the shrmip. Cook for 2 minutes, then scoop out and transfer to a sheet pan to cool. Refirgerate as soon as cooled. When completely cold, transfer to a cambro and cover. Label, date, and initial.
| Description: | Littleneck clams and simmered with white wine, garlic, chili, and anchovy. Finished with butter and chopped parsley. |
| Date: | 6.26.18 |
| Allergens: | Shellfish, garlic, chili, dairy |
| Plating: | Pasta Bowl |
| Price: | $ 25.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 1 oz | Clam pasta flavor base | 1.00 | |||||
| 1 lb | Littleneck clams | 16.00 | |||||
| 2.5 oz | White wine | 3.00 | |||||
| 2 oz | Butter | 2.00 | |||||
| 8 oz | Linguine, cooked | 8.00 | |||||
| 1/4 oz | Parsley, chopped | 0.25 | |||||
| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 22.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chili flakes (grams) | 10.00 | 20.00 | 30.00 | |||
| Garlic, peeled, stem off | 3.00 | 6.00 | 9.00 | |||
| Anchovy filets | 2.00 | 4.00 | 6.00 | |||
| EVOO | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine cayenne, garlic, and anchovy in the robot coupe,
and process as shown. Add oil and process to mix.
Transfer to a storage conatiner. Cover tightly, label, date, and initial. Store refrigerated.
| Yield 1X: | 84.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Gluten | ||
| Portions: | 10.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Linguine, DeCecco | 2 | 4 | 6 | |||
| Water | 16 | 32 | 48 | |||
| Salt | 2.50 | 5.00 | 7.50 | |||
| EVOO | 2.00 | 4.00 | 6.00 |
Combine the water and salt in a suitable pot, and bring to a rolling boil. Add the pasta, and stir until the water returns to a boil. Reduce to a slow boil, and cook for 14 minutes.
Drain, transfer to a mixing bowl,
and add oil. Toss to cover.
Cool, and portion into 8 oz. portions in plastic bags. Label, date, and initial. Store refrigerated
| Yield 1X: | 30.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, gluten | ||
| Portions: | 6.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cooked fregula pasta | 1 | 2 | 3 | |||
| Mixed baby heirloom tomatoes, quartered | 8.00 | 1 | 1 | 8.00 | ||
| Garlic, minced | 0.25 | 0.50 | 0.75 | |||
| Scallions, green part only – 1 bu. | 1.00 | 2.00 | 3.00 | |||
| Basil, chiffonade – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| Italian parsley, chopped medium – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| House vinaigrette | 1.50 | 3.00 | 4.50 | |||
| Salt and black pepper – to taste | ||||||
| Freshly squeezed lemon juice – 1 ea. | 1.00 | 2.00 | 3.00 |
Prepare the ingredients as indicated.
Cut the basil into chiffonade as demonstrated in the video, taking care to slice rather than chop the leaves to avoid bruising. Sliced the scallions thinly, then transfer to a suitable bowl and cover with cold water. Soak for 10 minutes, then drain.
Combine the cooked pasta, quartered tomatoes, soaked scallions, basil, and parsley, and toss to combine. Drizzle the vinaigrette over the salad, and toss to coat evenly. Add the lemon juice, toss to combine, then season to taste with salt and black pepper.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 64 | oz | Garlic, onion, gluten (wheat) | ||
| Portions: | 1.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Extra-virgin olive oil | 5.00 | 10.00 | 15.00 | |||
| Israeli cous cous | 1 | 2 | 3 | |||
| Garlic, minced | 1.00 | 2.00 | 3.00 | |||
| Onion, small diced | 1 | 2 | 3 | |||
| Cayenne, whole | 0.13 | 0.25 | 0.38 | |||
| Chicken broth | 2 | 8.00 | 5 | 7 | 8.00 |
Carefully measure and prepare all ingredients as shown
Heat a suitable pot over high heat, then add the oil and cous cous. Cook, stirring, until the cous cous begins to turn golden brown, then add the garlic. Cook the garlic until it begins to brown, then add the onions. Cook, stirring occasionally, until the onions become soft and translucent.
Add the cayenne, water and chicken broth, and bring to a boil. Season lightly with salt and black pepper. Reduce to a slow simmer, cover, and cook for 30 minutes. When cooked, turn out onto a sheet pan, and spread evenly around. Allow to cool completely.
Transfer to a storage container, label, date, initial, and cover tightly. Store refrigerated.
| Yield 1X: | 116.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Dairy | ||
| Portions: | 23.2 | ||||
| Shelf life: | one day | ||||
| Date: | 11.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Celery root, peeled and sliced 1/4″ | 2 | 8.00 | 5 | |
| Potato, diced | 4 | 8 | ||
| Cream | 8.00 | 1 | ||
| Butter | 4.00 | 8.00 |
Celery root bulbs should be firm and dry. Cut the tops and bottoms from each bulb. Then cut away all dark and dirty skin. Cut potatoes into six pieces each, then slice the celery root into 1/2″ slices (it cooks more slowly than the potatoes do.)
Cover with water, then add salt at the rate of 1/2 cup for 1 1/2 gallons of water. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until the potatoes and celery root become completely soft. Drain the water, then set up the food mill with a medium die.
Mill completely into a new pot, turning the mill 10 revolutions clockwise, then one counter clockwise. Meanwhile, heat cream and butter to a simmer, then stir into the milled mixture until smooth. Season with black pepper. Reserve hot until needed.
| Yield 1X: | 105.75 | oz | Allergens: | ||
| Portion: | 6 | oz | Dairy, garlic | ||
| Portions: | 17.6 | ||||
| Shelf life: | 1 shift | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 1.5 | X | 2 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Peeled garlic, root ends removed | 1.25 | 1.88 | 2.50 | |||
| Potato, Russet, peeled and chopped | 5 | 7 | 8.00 | 10 | ||
| Heavy Cream | 1 | 6.50 | 2 | 1.75 | 2 | 13.00 |
| Butter | 2.00 | 3.00 | 4.00 |
Boil the potatoes in salted water until tender, then drain. For garlic potato puree, add 4 oz. garlic cloves, root end trimmed off to the boil. Heat the cream and butter together, then stir into the cooked potatoes.
Passs the potato mixture through the food mill. Season to taste with salt and white pepper. Transfer to a hotel pan, and hold in the steam table. Discard leftovers after each service.