Author: David

Posted on

Apple Cider Ginger Vinaigrette

Yield 1X: 90.25 oz Allergens:
Portion: 24 oz Egg, garlic, onion
Portions: 3.8
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
Mayonnaise 3 6 9
Ginger, pureed 12.00 1 8.00 2 4.00
Garlic, pureed 6.00 12.00 1 2.00
Honey 8.00 1 1 8.00
Celery seed 0.25 0.50 0.75
Cider vinegar 1 2 3

Carefully measure and prepare all ingredients.

Combine all ingredients in a suitable bowl, and mix thoroughly. Transfer to a storage container, and cover tightly. Label, date, initial and refrigerate until needed.

Posted on

Tomato and Sweet Corn Salad

Yield 1X: 28.00 oz Allergens:
Portion: 4 oz Onion
Portions: 7.0
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
Sweet corn, husked (4 ears) 4.00 8.00 12.00
Toy box tomatoes, halved (1 pint) 6.00 12.00 1 2.00
Basil, coarsely chopped 0.25 0.50 0.75
Red onion, small dice 2.00 4.00 6.00
House vinaigrette 1.50 3.00 4.50

Place the corn on the grill, and cook until heated through. Remove before the kernels begin to brown. Cool, and cut from the cob.

Combine the corn, halved tomatoes, basil, and vinaigrette in a suitable bowl, and season lightly with salt and black pepper. Transfer to a hotel pan, and keep refrigerated until used up.

Posted on

Brussels Sprout Salad

Yield 1X: 40.00 oz Allergens:
Portion: 6 oz Garlic, chili, dairy
Portions: 6.7
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
Brussels Sprouts, Shaved 1/16″ 1 8.00 3 4 8.00
Marcona almonds, coarsely chopped 6.00 12.00 1 2.00
Peccorino Cheese, Grated 4.00 8.00 12.00
Garlic Chili Vinaigrette 6.00 12.00 1 2.00

Slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips. Coarsely chop the marcona almonds. Measure all remaining ingredients into a mixing bowl.

Add the vinaigrette, and toss well. Correct seasoning.

Portion onto the plate, and top with a sprinkle of Pecorino cheese.

Posted on

Garlic Chili Vaingrette

Yield 1X: 35.88 oz Allergens:
Portion: 1 oz Garlic, chili
Portions: 35.9
Shelf life: 4 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, peeled, root end off, crushed 1.00 2.00 3.00
Chili flakes (grams) 5.00 10.00 15.00
Salt 0.25 0.50 0.75
Dijon mustard 1.50 3.00 4.50
Red wine vinegar 12.00 1 8.00 2 4.00
Black pepper 0.13 0.25 0.38
EVOO 1 2 3

In the Vitaprep, combine garlic, chili flakes, salt, mustard, and 1/4 of the vinegar. Process until smooth, scraping the sides down regularly. Add the remaining vinegar, then add the pepper and oil. Process unti smooth.

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

Posted on

Soup, Gazpacho

Yield 1X: 120.50 oz Allergens:
Portion: 8 oz Garlic, onion, peppers
Portions: 15.1
Shelf life: 2 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Assorted heirloom tomatoes, chopped 4 8 12
Cucumber, hothouse, chopped (each) 2.00 4.00 6.00
Red onion, chopped 8.00 1 1 8.00
Green bell peppers, seeded and chopped 1 4.00 2 8.00 3 12.00
Jalapeno peppers, chopped 2.00 4.00 6.00
Garlic, chopped 0.50 1.00 1.50
Basil leaves, chopped 8.00 1 1 8.00
Red wine vinegar 4.00 8.00 12.00
Sherry wine vinegar 4.00 8.00 12.00
EVOO 8.00 1 1 8.00


Carefully measure and prepare all ingredients. Coarsely chop everything, just small enough that it will fit through the meat grinder.

Toss it all together in a bowl with some salt and pepper, then cover and allow to sit in the refrigerator overnight.


The flavors will meld, and some liquid will be released.


Set up a meat grinder with the medium size die, then grind everything through.


Transfer to a mixing bowl or pot, correct the seasoning and spike with a little more sherry vinegar if needed.

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

Posted on

Shrimp and Brandy Cream Sauce

Yield 1X: 480.00 oz Allergens:
Portion: 2 oz Shellfish, garlic, onion, dairy
Portions: 240.0
Shelf life: 1 week/freeze
Date: 10.15.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 4.00 8.00
Shrimp, 16-20, head-on, chopped coarsely 4 8
Garlic, minced 5.00 10.00
Shallot, sliced 4.00 8.00
Onion, small dice 3 6
Celery, small dice 1 8.00 3
Carrot, small dice 1 8.00 3
Tomato paste 2 4
Brandy (1 bottle) 1.00 2.00
Chardonnay (1 gallon) 8 16
Black peppercorns – 1 t. 1.00 2.00
Cream (2 gallons) 16 32
Basil (2 bu) 2.00 4.00
Tarragon (2 bu) 2.00 4.00


Carefully measure and prepare all ingredients.
Heat the oil in a suitable pot over high heat. When the pot is hot, and the oil shimmers, add the chopped shrimp, and stir to distribute evenly. Cook over high heat, stirring to prevent burning, until the shrimp meat, shells, and heads become well browned, and cooked through. The shrimp are intended to flavor the sauce, and are intentionally over-cooked.
Add the garlic and shallot, and stir to heat through. Take care not to brown the garlic. As soon as the aroma of the garlic is pronounced, add the onion, celery, and carrot. Continue to cook over high heat, stirring regularly, until the vegetables soften and the onions become almost translucent. Add the tomato paste, and stir to distribute evenly. Continue cooking until the tomato paste is hot and beginning to stick to the pan.

Add the brandy and return to a boil. Allow to boil until the alcohol boils off, add the chardonnay. Reduce to a simmer, and cook until reduced by half, about fifteen minutes. Add the peppercorns and cream, and return to a simmer.

Cook for 45 minutes, adding the herbs the last ten minutes.
Then remove from the heat, and strain through a fine strainer, pushing all liquid through with the back of a wooden spoon.Return to the heat, and bring back to a simmer. Correct seasoning, then transfer to a storage container, and immerse in an ice bath to cool. When completely cool, label, date, initial, and cover tightly. Store refrigerated until needed.

Posted on

Chimichurri Sauce

Yield 1X: 12.45 oz Allergens:
Portion: 1 oz Garlic, onion, chili
Portions: 12.5
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
Parsley, Italian (fine chop) 1.50 3.00 4.50
Garlic (paste) 0.25 0.50 0.75
Shallot (Minced) 1.50 3.00 4.50
Oregano, Mexican, dried 1 t 0.10 0.20 0.30
Chili Flakes 1 t 0.10 0.20 0.30
Paprika, Smoked 2T 0.50 1.00 1.50
Extra Virgin Olive Oil 7.00 14.00 1 5.00
Salt and black pepper – to taste
Red Wine Vinegar 1.50 3.00 4.50


Carefully Measure and prepare all ingredients.

Prepare the garlic paste by crushing the garlic cloves with the side of a knife. Sprinkle a pinch over kosher salt over the top, then work with the side of a knife into a paste.


In a suitable bowl, combine all ingredients, and mix together . Season to taste with salt and pepper. Discard at the end of the day.

To prepare a base that will last two days, omit the vinegar and salt. Cover, label, date, and initial and refrigerate. Before using, add the vinegar and season to taste with salt and pepper.

Posted on

Par-cooked Back Ribs

Yield 1X: 259.20 oz Allergens:
Portion: 14 oz Garlic, onion, gluten
Portions: 18.5
Shelf life: 4 days
Date: 12.17.18
Prep Recipe Ingredient 1 X
lb oz/each
Water – 3 gals. 24
Salt 3.75
Soy sauce 3
Red wine vinegar 1 8.00
Onion, yellow, coarse chop 1 8.00
Carrots, coarse chop 12.00
Garlic, peeled, crushed 4.00
Black peppercorns 0.50
Allspice 0.50
Ginger, sliced 6.00
Star anise 1.00
Cinnamon sticks 0.75
Pork back ribs (3 pkgs) 18

 

Carefully measure and prepare all ingredients for the boil. Strip the membrane from the back of each rack, then cut in half.

Combine an ingredients except the ribs in a large pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes. Add the prepared ribs to the cooking liquid in two layers, and return to a boil.

As soon as the pot boils, reduce the heat to a simmer, and set a timer for 15 minutes. Remove the top layer of ribs, then the bottom. Return the top layer to the pot first, then the remaining. Simmer for 20 more minutes, then check for doneness, If the meat is slightly starting to separate from the bones, it is time to drain. Drain then transfer the cooked ribs to a sheetpan to cool.

When the ribs are cool enough to handle, cut into individual ribs, and portion into 14 oz. packages. Wrap in plastic wrap, label, date, initial, and store refrigerated until needd.

Posted on

Braised, Spiced Lamb Shanks

Yield 1X: 8.00 each Allergens:
Portion: 1 each Garlic, onion
Portions: 8.0
Shelf life: 2 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Canola oil 2.00 4.00 6.00
Lamb shanks, 1 lb. each 8.00 16.00 24.00
Canola oil 2.00 4.00 6.00
Garlic, sliced 2.00 4.00 6.00
Yellow onions, sliced 1 2 3
Carrots, sliced 8.00 1 1 8.00
Celery, sliced 8.00 1 1 8.00
Hawaj 3.00 6.00 9.00
Parsley stems, tied (bunch) 1.00 2.00 3.00
Canola oil 2.00 4.00 6.00
AP flour 1.50 3.00 4.50
Chicken broth 8 16 24
Freshly squeezed lemon juice 2.00 4.00 6.00
Cilantro, coarsely chopped 0.50 1.00 1.50


Heat a large rondo over high heat, then add the first oil.


Season the shanks well with salt and black pepper, then brown completely on all sides. Remove from the pan,


discard the oil, then return to the heat and add the second oil.

Add the sliced garlic, and stir. Cook 15 seconds just for aroma, then add the other vegetables. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables begin to brown. Add the hawaj, and stir to combine. Add the flour, and stir to combine. Add the broth, and whisk smooth.

Add the browned shanks and the parsley stems. Return to a boil, then cover tightly, and transfer to a 350 F. oven. Cook for an hour and a half, then remove from the oven and check for tenderness. If not tender, return to the oven for 15 – 30 minutes.


Remove the shanks, shaking off any vegetables. Puree the vegetables through the fine die of the food mill, and season to taste. Add the lemon juice. Cool and refrigerate the shanks and sauce separately, or hold warm for a single meal period. Garnish with cilantro.

Posted on

Stock, Brown Veal / Demi Glace

Yield 1X: 960.00 oz Allergens:
Portion: 16 oz Onion, garlic
Portions: 60.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X
lb oz/each
Veal neck bones 50
Calves’ feet, split 2 ea 2
Salt 4.00
Red wine 3 L 107.40
Water (10 gal.) 80
Onions, coarsely chopped 5
Celery, coarsely chopped 2 8.00
Carrots, coarsely chopped 2 8.00
Tomato paste 12.00
Parsley 2 bu 8.00
Thyme 1 bu 4.00
Black peppercorns 1/4 c 3.00
Bay leaves – 20 each 20.00
Garlic heads, cut in half across equator 5.00

Roast bones to a light golden brown in three roasting pans at 400F then transfer to stock pot along with the calves’ feet and water. Deglaze the roasting pans with the red wine, bring the wine to a boil to cook the alcohol out. Reserve.

Bring to a boil then reduce to a simmer. Skim all fat that rises during the first half hour, then add the deglazing wine. Cook for five hours, skimming constantly.

Meanwhile, fry the bay leaves and peppercorns in the oil until the peppercorns pop. Then add the onions, carrots and celery, and saute

until the onions become a deep golden brown, then add the tomato paste and cook another five minutes, stirring to prevent scorching. Add to the stock pot along with the parsley, thyme and peppercorns. Cook for one hour longer, then strain.

Reserve the quantity needed for brown veal stock, and reduce the ramainder VERY SLOWLY to nape. Strain again through a chinoise into small storage containers, cool, cover and store frozen until needed.