Author: David

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Pan-fried Sweetbreads Picatta

Description: Lemon caper butter, parsley and celery
Date: 10.26.21
Allergens: Gluten, dairy
Plating: Sam’s Platter
 Price:  $                                      28.00
Portion Plate Component
8 oz. Poached, pressed veal sweetbreads
2 T. Seasoned flour
2 T. Sweet butter
1 T. Capers, drained and chopped lightly
1 T. Parsley leaves, coarsely chopped
1 T. Celery leaves, coarsely chopped
1/2 Lemon, freshly squeezed
1 1/2 oz. Clarified butter
1 Starch and Veg

Flour the sweetbreads, then pan-fry them in clarified butter until they are brown. Remove from the pan and drain on a paper towel. Add the sweet butter to the pan, and cook until lightly browned. Add the capers and lemon juice and stir. Add the parsley and celery leaves and mix. Arrange on the plate and spoon the sauce over. Garnish with sides as ordered.

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Braised Fennel and Potato Gratin

Yield 1X: 24.00 port. Allergens:
Portion: 1 port. Dairy, garlic
Portions: 24.0
Shelf life: 3 days
Date: 10.4.21
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Fennel bulbs, trimmed and halved – ea. 4.00 8.00
Diced potatoes, 3/4″ 4 8
Fresh thyme 0.13 0.25
Garlic, peeled 1.50 3.00
Cream 64.00 8
Panko 4.00 8.00
Clarifed butter 2.00 4.00
Chopped parsley 0.50 1.00
Salt and pepper 0.20 0.40
Parmesan cheese, grated 3.00 6.00

Carefully measure and prepare all ingredients. Season the fennel pieces and transfer to a 2″ half pan. Arrange the fennel pieces and potato slices as shown.

Prepare the cream sauce. Combine the cream with the garlic and thyme branches in a suitable pot, and bring to a boil. Reduce to a simmer and season lightly with salt and pepper. Simmer for 15 minutes, then strain over the potatoes and fennel.

Bake at 500 F. for one hour or until the cream has reduced by half. Then remove from the oven and add the topping. Combine the panko, clarified butter, chopped parsley and Parmesan cheese in a bowl. Season lightly then mix well. Pour over the potato, fennel, and cream mixture. Bake at 500 until the panko is golden brown, about 15 minutes. Remove and hold at room temperature until needed.

Cool completely and cover. Label, date, and initial. Store refrigerated. Remove from refrigeration at the beginning of the next shift to bring to room temperature. Reheat in the 2″ half pans covered with foil. Hold warm over the range for service.

 

 

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Roasted Cauliflower Salad

Yield 1X: 123.75 oz Allergens:
Portion: 6 oz  

 
Portions: 20.6
Shelf life: 3 days
Date: 10.4.21
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Cauliflower florets, halved 6 12
EVOO 12.00 1 8.00
Salt and pepper 0.75 1.50
Termeric 0.75 1.50
Cumin 0.75 1.50
Italian parsley, coarsely chopped 2.50 5.00
Mint leaves, coarsely chopped 1.00 2.00
Golden raisins 6.00 12.00
Sliced almonds, toasted 4.00 8.00

Carefully measure and prepare all ingredients. Combine olive oil, seasonings, and spices in a large bowl. Mix well. Add the cauliflower and toss until coated evenly. Transfer to a sheet pan and roast at 450 for 25 minutes or until the cauliflower is soft and the edges and browned. Remove from the oven and cool. Do not exceed 1X batch per sheet pan.

When completely cooled, add the herbs, nuts, and raisins and toss well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. To serve, return to room temperature and dress lightly with house vinaigrette.

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Steak Sandwich

Description: 6 oz. dry-aged prime New York Strip, caramelized onions, provolone cheese on a baguette.
Date: 9.27.21
Allergens: Gluten, onion, dairy
Plating: Metal round, paper liner
 Price:  $                                      30.00
Portion Plate Component Oz.
1 6 oz. vein steak
1 Demi baguette
1.5 Caramelized yellow onions 1.50
3 slices Provolone cheese 1.50
8 oz. Fries 8.00
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Green Goddess Salad

Description: grilled Ora King salmon, butter lettuce, avocado, tomatoes, Green Goddess Dressing
Date: 9.25.21
Author: DG
Allergens: Garlic, eggs
Plating: Large Plate
Price Short POS Name
 $         28.00 Goddess Salmon
Portion Plate Component
4 oz. Ora king salmon filet
1/2 head Butter lettuce
1 oz House vinaigrette
9 each Baby hierloom tomato halves
1/2 each Avocado, diced
2 oz. Green goddess dressing
Season and grill the salmon to medium-rare.
Place the lettuce in a mixing bowl, and dress lightly with the vinaigrette, salt, and pepper.
Grill the salmon. Arrange the lettuce on the plate as shown, then arrange the tomatoes and avocado pieces over the lettuce. Place the grilled salmon in the center, and spoon the sauce over as shown.
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Penne Pesto

Description: DeCecco penne pasta with house-made pesto and cream. Parmesan cheese.
Date: 9.25.21
Allergens: Gluten, garlic, dairy
Plating: Pasta bowl
 Price:  $                                      15.00
Portion Plate Component
7 oz. Par-cooked penne pasta
3 oz. Pesto
2 oz. Cream
.25 oz Parmesan cheese

Drop the pasta into the hot water, put the pesto and cream into a saute pan, and bring to a boil. Add the hot noodles and mix well. Turn out onto the bowl and top with the cheese.

 

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Sweet Corn Risotto

Description: Sweet corn and fresh basil simmered with sweet corn chicken broth. Finished with Parmesan cheese and butter
Date: 9.25.21
Allergens: Dairy, onion
Plating: Platter
Note: Makes two portions
6 oz Par-cooked arborio rice
1.5 oz Sweet corn puree
2 oz Sweet corn kernels
6 oz Corn broth
1 oz Butter
2 oz Parmesan cheese
1/8 oz Basil chiffonade

Start with the rice and 2 oz. of stock, get the rice hot over high heat. Add the puree and garnish corn with another 2 oz. of stock. Stir until the stock is absorbed. Keep adding the corn stock, a couple of oz at a time, until it’s all in. Then add the cheese, butter and basil and stir it in.

Add salt and pepper to taste, and a little more stock if it seems thick. It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up.

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Flash Report Recipe

First, edit all punches from the previous day. Wait until the system refreshes and you see your edits in the report.

Open the file for the current period. When Excel asks if you want to enable macros, say yes. Run four reports, print them out if it is easier.

The information is keyed into the INPUT tab of the spreadsheet. Revenue first, then enter total starters and desserts by adding those is every category (i.e. starters in starters and in specials.)

Next is total promo and employee discount. Finally, the food invoices which are listed by vendor alphabetically.  Switch to the output tab. Click on the appropriate week number at the top left, and the data will be displayed. Save the file for the next business day.

 

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Garlic herb curing brine for meats

Yield 1X: 194.00 oz Allergens:
Portion: 194 oz Garlic
Portions: 1.0
Shelf life: One use
Date: 8.20.21
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cold water 10 20 30
Pink salt 5.00 10.00 15.00
Kosher salt 8.00 1 1 8.00
Sugar 12.00 1 8.00 2 4.00
Cracked black peppercorns 2.00 4.00 6.00
Garlic puree 2.00 4.00 6.00
Thyme (bunch) 1.00 2.00 3.00
Bay leaves (each) 4.00 8.00 12.00

Carefully measure and prepare all ingredients. Dissolve pink salt, kosher salt and sugar in the water, then add the remaining ingredients and mix well.

Add meats to be brined and refrigerate during the brining process. Discard after one use.

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Salisbury Steak Plate

Place the browned steak portion in a saute pan, and ladle 7 oz. of the sauce over. Place over high heat and cover. Cook until the meat is heated through. Spoon the potato puree onto the back of the plate, then lay the steak over the front of the potatoes. Ladle the sauce over the steak. Arrange the vegetables on one side. Garnish with chopped parsley.