Author: David

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Bacon Braised Sauerkraut

Yield 1X: 113.00 oz Allergens:
Portion: 4 oz Garlic, onions
Portions: 28.3
Shelf life: 5 days
Date: 11.11.19
Prep Recipe Ingredient 1 X
lb oz/each
Bacon 12.00
Onions, small dice 12.00
Garlic, minced 1.00
Sauerkraut 5
Chicken broth 8.00
Caraway seeds (teaspoons) 2.00

Carefully measure and prepare all ingredients. Cook the bacon over high heat until brown and bubbling. Add the onions and garlic, and reduce the heat to medium.

Cook until the onions are completely soft. Drain the sauerkraut in a colander, then rinse with cold water. Add to the bacon and onion pot along with the chicken broth and caraway seeds. Cover and cook until the sauerkraut is tender. Correct seasoning. Cool completely.

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

 

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Scotch Eggs

Yield 1X: 90.00 oz Allergens:
Portion: 2.5 oz Garlic
Portions: 36.0
Shelf life: 4 days
Date: 11.11.19
Prep Recipe Ingredient 1 X
lb oz/each
Garlic sausage 5 10.00
7 minute soft boiled eggs, peeled (each) 36.00

Carefully measure and prepare all ingredients. Portion the sausage into 2.5 oz. patties, then wrap each egg in the sausage.

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

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Garlic Sausage Crepinettes

Yield 1X: 172.00 oz Allergens:
Portion: 5 oz Garlic
Portions: 34.4
Shelf life: 1 week
Date: 11.11.19
Prep Recipe Ingredient 1 X
lb oz/each
Garlic pork sausage 10
Caul fat, soaked in water overnight 12.00

Carefully measure and prepare all ingredients. Drain the caul fat, and lay it out on a cutting board. Cut into 4″ squares. Portion the sausage into 2.5 oz. balls.

Wrap each ball in the caul fat squares, pressing the sausage into a thin patty. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Bacon Braised Kale

Prep Recipe Ingredient 1 X
lb oz/each
Black Russian kale, stems removed (case) 1.00
Bacon, chopped 2
Garlic, minced 2.00
Onions, small dice 2

Carefully measure and prepare all ingredients. Cook the bacon over high heat until brown and bubbling,

then add the garlic and onions. Cook until the onions are soft, then add the kale and chicken broth. Season with salt and pepper, then cover. Cook, stirring occasionally until the kale is completely tender.

Transfer to a sheet pan, and cool completely at room temperature.

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

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Sausage, Garlic Sausage

Yield 1X: 176.00 oz Allergens:
Portion: 2.5 oz Garlic
Portions: 70.4
Shelf life: 1 week
Date: 10.25.19
Prep Recipe Ingredient 1 X
lb oz/each
Pork butt, cubed 1″ 10
Garlic, minced 1.00
Salt 2.50
Black pepper 0.50
Dried marjoram (tablespoons) 2.00
Chicken broth 1

Carefully measure and prepare all ingredients. Combine salt, pepper, garlic, and marjoram in a small bowl, and mix well. Sprinkle the salt mixture over the cubed pork in a deep hotel pan, and mix thoroughly. Cover tightly, and refrigerate for at least one hour.

Assemble the grinder, then place it into the freezer while the meat chills. Grind the meat through the grinder into the bowl of the mixer.

Place the mixer bowl on the mixer with the paddle. Mix on speed one for 30 seconds, adding the chicken broth slowly. Turn the mixer off and chage to speed two, then mix for an additional 30 seconds.

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

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Lamb and Mushroom Stew

Yield 1X: 320.00 oz Allergens:
Portion: 6 oz Onion, garlic
Portions: 53.3
Shelf life: 5 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Lamb shoulder, trimmed and cubed (each) 3.00
Pearl onions, peeled 2 8.00
Crimini mushrooms, quartered 2 8.00
Celery, 3/4″ pieces 1 8.00
Carrots, 3/4″ oblique cut 1 8.00
Red wine (btl.) 1.00
Clairifed butter 2.00
Yellow onions, sliced 5
Garlic, minced 4.00
San Marzano tomatoes (can) 1.00
Chicken broth 4
Red potatoes, cooked and quartered 4
Parsley, chopped (bunch) 1.00

Carefully measure and prepare all ingredients. Brown the lamb cubes over high heat, reserve. In the same pan, blister the pearl onions, then add mushrooms, carrots, and celery, and sweat for 30 minutes. Add the wine, and cook until the alcohol is gone.

Meanwhile, heat the clarified butter over high heat, then add the sliced onions and garlic. Reduce to medium, then cook, stirring, until the onions are darkly caramelized. Cool and puree with the tomatoes. Add to the meat and vegetable mixture along with the chicken broth.

 

 

Season well with salt and pepper, and bring to a boil. Transfer to the oven at 450 F. and cook until the lamb is almost tender. Remove from the oven and add the potaotes and parsley.

Correct seasoning, then cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Cucumbers for Tomato Cucumber Salad

Yield 1X: 54.00 oz Allergens:
Portion: 3 oz Onion
Portions: 18.0
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Cucumbers, sliced 1/8″ 3
Shallots, minced 4.00
Dill, chopped 1.00
Parsley, chopped 1.00

Carefully measure and prepare all ingredients. Season the cucumbers with salt and pepper, then stir in remaining ingredients.

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

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Tomato Basil Vinaigrette

Yield 1X: 116.50 oz Allergens:
Portion: 2 oz Garlic, onion
Portions: 58.3
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Garlic, minced 0.50
Shallots, minced 6.00
Tomato concassee 5
Basil, chiffonade 2.00
Lemon juice 4.00
EVOO 1 8.00

Carefully measure and prepare all ingredients. Combine all ingredients in a suitable bowl, and mix well. Season well with salt and pepper.

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

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German Potato Salad

Yield 1X: 170.00 oz Allergens:
Portion: 5 oz Onion
Portions: 34.0
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Red potaotes, boiled and quartered 8 16
House vinaigrette 14.00 1 12.00
Whole grain mustard 4.00 8.00
Bacon, chopped and cooked 8.00 1
Yellow onion, minced 8.00 1
Parsley, coarsely chopped 4.00 8.00
Chives, minced (bunches) 4.00 8.00

Carefully measure and prepare all ingredients. Combine the vinaigrette with the whole grain mustard and mix well. Combine all ingredients, and toss to combine evenly. Season well with salt and pepper.

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

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Cioppino Base 2.0
Yield 1X: 640.00 oz Allergens:
Portion: 16 oz Garlic, chili, onion, shellfish
Portions: 40.0
Shelf life: 5 days
Date: 8.1.19
Cioppino Base 2.1
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 12.00 1 8.00 2 4.00
Chili flakes 0.50 1.00 1.50
Garlic, minced 1 2 3
Shallots, chopped 1 2 3
Onion, diced 5 10 15
Carrot, diced 2 8.00 5 7 8.00
Celery, diced 2 8.00 5 7 8.00
San Marzano tomatoes, crushed (can) 3.00 6.00 9.00
Roasted peppers, drained & diced (can) 1.00 2.00 3.00
Thyme (bunch) 1.00 2.00 3.00
Bay leaves (each – tied with thyme) 6.00 12.00 1 2.00
Chicken broth 16 32 48
Lobster base (dissolve in broth) 1 2 3
Parsley, chopped )bu.) 3.00 6.00 9.00
Basil, chiffonade (bu.) 3.00 6.00 9.00

 

Carefully measure and prepare all ingredients. Heat the olive oil in a stock pot over high heat, then add the chili flakes. Stir to disperse, then add the garlic. Cook, stirring, until the garlic begins to brown. Add the shallots, and cook until soft, then add the onions, carrot, and celery, and season with salt and pepper. Stir to mix.

Cook the vegetables over high heat until soft, about 30 minutes. Add the tomato, roasted peppers, chicken broth and lobster base. Bring to a boil, then reduce to a fast simmer. Cook for one hour. Add the thyme and bay leaves, and return to a boil. Reduce to a simmer, and cook for 30 minutes.

 

 

 

Remove from the heat, correct seasoning, and add the parsley and basil. Stir well to combine. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.