Author: David

Yield 1X:	105.00	oz	Allergens:
Portion:	7	oz	Onion, dairy, gluten
Portions:	15.0
Shelf life:	5 days
Date:	3.23.21

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Butter		5.00		10.00
Shallots, minced		7.50		15.00
Crimini mushrooms stems off, sliced	2	8.00	5
Chicken broth	2	8.00	5
Brown beef broth	2	8.00	5
White wine		15.00	1	14.00
Roux		10.00	1	4.00
Capers, drained		5.00		10.00
Dijon mustard		2.50		5.00
Worcestershire sauce		1.25		2.50
Brown sugar		2.00		4.00
Ketchup		2.50		5.00

Carefully measure and prepare all ingredients. Melt the butter in a suitable pot over high heat, then add the shallots and sweat until soft.

Add the sliced mushrooms and some salt, and cover. Sweat until the mushrooms are soft. Add the white wine and return to a boil. Reduce by half, then add the broths.

Bring to a boil, then whisk the roux in until smooth. Reduce to a simmer, and cover. Simmer 30 minutes,

then add the remaining ingredients and stir together. Simmer another ten minutes, then season to taste and remove from the heat. Cool completely.  Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	105.25	oz	Allergens:
Portion:	7	oz	Garlic, onion, dairy
Portions:	15.0
Shelf life:
Date:

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Prime ground beef, very cold	5		10		15
Panko		6.00		12.00	1	6.00
Garlic, grated		1.00		2.00		3.00
Shallots, finely minced		3.00		6.00		9.00
Dijon mustard		2.50		5.00		7.50
Brown sugar		1.25		2.50		3.75
Worcestershire sauce		1.00		2.00		3.00
Salt		1.25		2.50		3.75
Black pepper		0.25		0.50		0.75
Chopped parsley		1.00		2.00		3.00
Whole eggs, beaten (each)		4.00		8.00		12.00

Carefully measure and prepare all ingredients. Combine all in the work bowl of the mixer, and mix with the paddle for 30 seconds or until smooth.

 

Divide into 7 oz. portions, press into a ball, then shape into oval patties 5″ x 4″ and 3/4″ thick. Heat a suitable pan over high heat and add canola oil. Brown each patty very well on both sides, then remove and allow to cool.

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

Yield 1X:	80.00	oz	Allergens:
Portion:	12	oz	Garlic, onion, dairy, gluten
Portions:	6.7
Shelf life:	4 days
Date:	2.21.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Beef chuck, 1 1/2″ cubes	2	8.00	5		7	8.00
Canola oil		3.00		6.00		9.00
Garlic, sliced		1.25		2.50		3.75
Yellow onions, medium dice	1		2		3
Crimini mushrooms sliced 1/4″	1		2		3
White wine		8.00	1		1	8.00
Chicken broth	3		6		9
Roux		4.00		8.00		12.00
Sour cream		8.00	1		1	8.00

Carefully measure and prepare all ingredients.

Place a large pot over high heat, then add the oil. When the oil starts to shimmer, add half of the meat, and distribute it evenly over the surface of the pot. Season well with salt and pepper, and brown on all sides. Remove to a hotel pan and repeat for the second half of the meat.

Reduce the heat to medium and add the garlic. Cook for aroma, then add the onions. Stir to distribute evenly, then cover the pan and sweat until the onions are softened, about five minutes. Stir occasionally. Allow the moisture from the onions to dissolve the brown juices from the meat. Add the mushrooms, and stir. Cook until the mushrooms are completely soft. Add the white wine, and reduce by half. Return the browned meat to the pot, and add the chicken broth. Bring to a boil, then reduce to a simmer. Cover the pot and transfer to a 350-degree oven. Cook just until the meat becomes tender, then remove from the heat.

Stir in the sour cream and correct the seasoning. Transfer to a storage container and cool completely. Cover, label, date, and initial. Store refrigerated.

Yield 1X:	60.00	oz	Allergens:
Portion:	6	oz	Dairy, garlic
Portions:	10.0
Shelf life:	2 days
Date:	2.16.21

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Ground beef	3		6		9
Butter, softened		8.00	1		1	8.00
Cinnamon, ground 1 1/2 t.
Garlic, minced		1.00		2.00		3.00
Cold water		3.00		6.00		9.00
Rice, jasmine, rinsed and drained		6.00		12.00	1	2.00
Salt		0.25		0.50		0.75
Black pepper		0.13		0.25		0.38
Caraway seed		0.13		0.25		0.38
Chicken broth, seasoned with S&P	3		6		9
Tomato paste		12.00	1	8.00	2	4.00
Whole garlic cloves		5.00		10.00		15.00

Carefully measure and prepare all ingredients. Combine all first ingredients in the bowl of the mixer, and mix using the paddle until all ingredients come together and make a smooth paste.

Combine the chicken broth and tomato paste, and whisk together. Season to taste with salt and pepper.

Cut the entire core out of the cabbage, then place into a large pot of boiling, salted water with the core end up. As the cabbage softens, use tongs to remove the outer leaves. Transfer to an ice bath.

Remove from the ice bath and pat try. Cut the thick stem ends off as shown.  Discard center leaves that are too small to cover the meat completely.

Tightly wrap each cabbage leaf around a 2 oz. ball of the meat.

Arrange the stuffed cabbage leaves next to each other in a 2″ hotel pan. Pour the broth over the top, and add the garlic cloves. Cover with aluminum foil, and bake at 350 F. for 45 minutes.

Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.