Author: David

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Butternut Squash Puree

Yield 1X: 48.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 9.6
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
Butternut squash, halved, seeds removed 3 6 9
Salt 0.40 0.80 1.20
Cayenne1/4 t. 0.10 0.20 0.30
Cream, warm 6.00 12.00 1 2.00
Orange zest 0.50 1.00 1.50
Honey 1.00 2.00 3.00

Cut squash in half from end to end. Remove seeds. Line a sheet pan with baking paper, then place the squash halves cut side down on the paper, and roast in 400 degree oven uncovered until skin blisters and the meat begins to dry out. About 1 1/2 hours. Remove from the oven and allow to cool until comfortable to handle.

Peel skin and discard. Put squash flesh, seasonings, heavy cream, orange zest and honey into robot coupe. Process until smooth, using spatula to scrape sides down. Season to taste with salt and pepper. Transfer to a hotel pan, and place in steam table.

If prepping ahead, transfer to 2″ hotel pans and cool completely. Transfer to deep 1/3 pans, cover, label, date, initial, and store refrigerated.

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“Rice a Roni”

Yield 1X: 96.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 16.0
Shelf life: 2 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 3.00 6.00
Vermicelli, broken into 1″ pieces 1 2
Celery, small dice 12.00 1 8.00
Carrots, small dice 12.00 1 8.00
Yellow onions, small dice 1 8.00 3
Garlic, minced 2.00 4.00
Jasmine rice 1 8.00 3
Butter, whole 4.00 8.00
Chicken broth 2 8.00 5
Salt and pepper mix 0.25 0.50
Salted almonds, coarsely chopped 8.00 1
Parsley, coarsely chopped 0.50 1.00
Basil, coarsely chopped 0.50 1.00

Heat a suitable pot over high heat, then add the canola oil. Add the pasta, and cook, stirring, until toasted. Add the garlic, and cook for aroma, add vegetables and cook, stirring, until the , until the vegetables have softened, about another three minutes. Add the rice and cook, stirring, until hot.

Add chicken broth, salt, and black pepper to rice mixture, stir to incorporate, bring to a boil, then reduce to a slow simmer. Cover, the cook for 25 minutes. Remove from the heat, and allow to sit, covered, for ten minutes. Add the chopped almonds, then stir to combine evenly. Transfer to a sheet pan to cool.

When completely cool, transfer to a cambro. Cover, label, date, initial, and store refrigerated. Reheat in 3 lb. batches with one ounce of chopped parsley.

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Garlic Croutons

Yield 1X: 19.20 oz Allergens:
Portion: 1.5 oz Gluten, garlic
Portions: 12.8
Shelf life: 1 day
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Day-old rolls, cubed 1/2 inch 1 2 3
Extra virgin olive oil 2.00 4.00 6.00
Garlic, minced 0.75 1.50 2.25
Garlic powder 0.13 0.25 0.38
Kosher salt 0.20 0.40 0.60
Black pepper 0.13 0.25 0.38

Carefully measure and prepare all ingredients. Transfer the cubed rolls to a suitable mixing bowl, then sprinkle the dry ingredients over the top. Toss well.

Drizzle the olive oil over the top, then toss to combine thoroughly. Transfer to a sheet pan, and bake at 350 F. until golden brown. Allow to cool completely, then crush lightly with the back of a sauté pan.


Transfer to an airtight container, label, date, initial, then cover tightly. Store at room temperature until needed.

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Garlic Bread

Yield 1X: 8.00 pc Allergens:
Portion: 2 pc Gluten, garlic, dairy
Portions: 4.0
Shelf life: 1 day
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
French loaf, cut into eight pieces 1.00 2.00 3.00
Garlic butter (bread, dip) 2.25 4.50 6.75


Cut each loaf of bread into five equal pieces, then cut each piece in half.  Spread the butter evenly over each cut face.

Reassemble the bread then wrap tightly in plastic wrap. Store at room temperature until needed. To serve, unwrap each portion and place into a 500 F. oven. Cook until golden brown.

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Garlic Butter

Yield 1X: 27.25 oz Allergens:
Portion: 2.5 oz Garlic, dairy
Portions: 10.9
Shelf life: Freeze
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, room temperature 1 8.00 3 4 8.00
Garlic, root end cut off, freshly minced 1.50 3.00 4.50
Italian parsley leaves, chopped medium 1.00 2.00 3.00
Salt 0.50 1.00 1.50
Black pepper 0.25 0.50 0.75


Carefully measure and prepare all ingredients. Combine butter, garlic, salt, and pepper in the robot coupe, and process until smooth. Add parsley and pulse to mix. Do not puree parsley.


Transfer compound butter to a piece of parchment paper, and roll into a cylinder 1″ in diameter. Label, date, initial, and refrigerate or freeze.

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Steamed Artichokes

Yield 1X: 24.00 each Allergens:
Portion: 1 each None
Portions: 24.0
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
24 count artichokes, trimmed and cleaned 24.00 48.00 72.00
Salt
Pepper

Trim the last 1/2″ of the stem, then cut the top 1 1/2″ of the leaves off. Cut the trimmed artichoke in half from top to bottom. Using a soup spoon, remove the choke from the base of the artichoke, taking care to remove all of the thistles.  Lay all of the cleaned artichoke halves cut-side up in a 4″ perforated hotel pan. Season very well with salt and black pepper as shown above.

Fill a 6″ hotel pan with water 2″ high, and place over two burners on the stove over high heat. Cover the artichokes in the perforated 4″ hotel pan with foil.

Place the covered artichoke pan into the 6″ pan on the stove over high heat. Make a small opening in the foil to allow the steam to escape. When you see steam pouring out, reduce the heat to medium. Take care not to allow the pan to boil dry. The cooks must use a timer, the one on the phone works well. From the time that the steam is strong, count 20 minutes for perfect cooking.

After 20 minutes, the center of the artichokes should be easily pierced with a knife. Remove from the heat, and allow to cool. When cool enough to handle, transfer to a 2″ perforated hotel pan with the tops facing down. This will allow any accumulated water to drain out. Cool completely and store refrigerated in this pan.

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Pickled Red Onions

Yield 1X: 43.80 oz Allergens:
Portion: 1 oz Onions
Portions: 43.8
Shelf life: 5 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, peeled weight, sliced 1/8″ thick 1 2 3
Water 12.00 1 8.00 2 4.00
Red wine vinegar 12.00 1 8.00 2 4.00
Black peppercorns 0.20 0.40 0.60
Cinnamon stick 0.60 1.20 1.80
Sugar 2.00 4.00 6.00
Salt 1.00 2.00 3.00

Carefully measure all ingredients. Combine the water, vinegar, cinnamon, sugar, and salt in a small, non-reactive sauce pot. Bring to a boil, then remove from the heat.

Place the sliced onions into a suitable cambro, and pour the hot vinegar mixture over. Allow to cool completely, then cover tightly, label, date, initial, and store refrigerated.

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Heirloom Tomato Salad

Yield 1X: 23.13 oz Allergens:
Portion: 4 oz Onions
Portions: 5.8
Shelf life: 1 shift
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Toybox tomatoes, halved or quartered 1 2 3
Italian parsley, coarsely chopped 1.00 2.00 3.00
Cilantro, coarsely chopped 1.00 2.00 3.00
Olive oil 2.00 4.00 6.00
Lemon juice, freshly squeezed 1.00 2.00 3.00
Shallot, minced 2.00 4.00 6.00
Salt and pepper mix 0.13 0.25 0.38


Carefully measure and prepare all ingredients.


Combine in a stainless mixing bowl, and toss to mix well.

Transfer to 1/6 pan, and place in the refrigerated prep table. Discard any leftover at the end of the shift.

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Grilled Summer Vegetable Salad

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Onion, capsicum
Portions: 10.7
Shelf life: two days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Red onions, sliced 3/4″ thick across the equator 1 2 3
Japanese eggplant, stem off, halved lengthwise 1 2 3
Green zucchini, stem off, halved lengthwise 1 2 3
Golden zucchini, stem off, halved lengthwise 1 2 3
Red peppers, ends off, core and seeds out 8.00 1 1 8.00
Yellow peppers, ends off, seeds out 8.00 1 1 8.00
Olive oil 3.00 6.00 9.00
Fresh basil, chiffonade – 1 bunch 0.75 1.50 2.25
House vinaigrette 2.00 4.00 6.00
Salt 1.50 3.00 4.50
Black pepper 0.50 1.00 1.50


Prepare the vegetables as indicated. Transfer to a sheet pan, and drizzle with the olive oil, and season well with salt and pepper as illustrated.


Cook the vegetables on a hot grill, cut face down, until lightly browned on both sides, about four minutes on the cut side. Rotate each piece 90 degrees once to create nice square grill marks halfway through. Turn them over and cook on the second side just until they begin to soften. Return to the oiled sheet pan, and allow to cool completely.


When the vegetables are cool enough to handle comfortably, cut the squash and eggplant crosswise into 1 1/4′ pieces, and the peppers into 3/4″ squares. Combine in a large mixing bowl, and drizzle the vinaigrette over the top.

Chiffonade the basil as shown taking care not to bruise it, then toss to combine.

Season with the salt and black pepper, mix well, then correct seasoning if required. Transfer to a cambro, cover, label, date, and initial. Store refrigerated until needed. Reheat by tossing in a non-stick frying pan over high heat. Correct seasoning as needed the next day.

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Apple Ginger Slaw

Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Napa cabbage, bottom of heads, cut 1/4″ 1 8.00 3 4 8.00
Carrots, julienned 3.00 6.00 9.00
Red apples, julienne 14.00 1 12.00 2 10.00
Serranos, seed out, julienne 3.00 6.00 9.00
Scallions, sliced fine 3.00 6.00 9.00
Cilantro, coarsely chopped 2.00 4.00 6.00
Apple cider ginger vinaigrette 12.00 1 8.00 2 4.00


Carefully measure and prepare all ingredients.

Combine in a suitable bowl, and mix to distribute evenly. Transfer to a hotel pan, and cover tightly. Label, date, initial, and refrigerate until needed. Discard any left at the end of the day.