Author: David

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Braised Romano Beans

Yield 1X: 309.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 51.5
Shelf life: 2 days
Date: 7.26.19
Prep Recipe Ingredient 1 X
lb oz/each
Bacon ends, medium dice 2
Garlic, minced 4.00
Onions, small dice 2
San Marzano tomatoes, crushed (can) 1.00
Romano beans, stems off, cooked soft 15

Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the bacon. Cook, stirring, until the bacon renders and becomes golden brown.

Add garlic, and stir for 15 seconds, then add onions and a little salt and pepper, and cook, stirring occasionally until the onions are soft. Add the tomatoes, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, then add the blanch beans.

Bring the mixture to a boil, then reduce to a simmer. Cook until the beans are soft. Remove from the heat, season to taste with salt and pepper, then transfer to a hotel pan to cool.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in a pot over medium flame. Hold in the steam table.

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Soup – Clam Chowder, Red

Yield 1X: 1130.00 oz Allergens:
Portion: 8 oz Onion, garlic, dairy, shellfish
Portions: 141.3
Shelf life: 6 days
Date: 8.2.19
Prep Recipe Ingredient 1 X
lb oz/each
Butter, whole 8.00
Garlic, minced 8.00
Onions, diced 5
Carrots, diced 5
Celery, diced 5
White wine (six cups) 6.00
Sherry wine (six cups) 6.00
San Marzano tomatoes, crushed (can) 2.00
Clam base (dissolve in hot water) 2
Water, hot (2 gals.) 16
Thyme (bunch) 1.00
Bay leaves – tied with thyme (each) 6.00
White pepper (1 Tbl.) 1.00
Dried oregano (2 Tbls.) 2.00
Dried marjoram (2 Tbls.) 2.00
Roux 4
Potatoes, 3/4″ dice 15
Clams, chopped with liquid 15

Carefully measure and prepare all ingredients. Melt the butter in a stock pot, then add the garlic and cook for aroma. Add the vegetables and a good sprinkle of salt. Cook over high heat, stirring, until the vegetables soften. Add the wine, and cook until alcohol smell is gone, about 15 minutes. Add the Tomatoes, and bring to a boil.

Reduce to a simmer and cook for 30 minutes minutes. Then add the water and clam base, thyme and bay leaves, pepper, marjoram, and oregano. Whisk the room temperature roux in, and return to a boil. Add the potatoes, and return to a boil. Reduce to a simmer, and cook until the potatoes are soft. Add the clams, and bring to a boil, then remove from the heat and cool in an ice bath with an ice wand in each bucket.

 

Cover. Label, date, and initial. Store refrigerated.

 

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Stock, Sweet Corn

Yield 1X: 314.70 oz Allergens:
Portion: 4 oz Dairy, garlic
Portions: 78.7
Shelf life: 5 days
Date: 6.28.19
Prep Recipe Ingredient 1 X
lb oz/each
Chicken broth 16
Corn cobs (case) 0.50
Parmesan rind 2
Garlic head, halved 1.00
Onions, diced 1
Celery, diced 8.00
Black peppercorns 0.50
Parsley 0.50
Dried porccini mushrooms 0.20

Carefully measure and prepare all ingredients. Combine chicken stock and Parmesan rind, and bring to a boil. Reduce to a simmer and cook for one hour. Add remaining ingredients, return to a boil, reduce to a simmer, and cook for one more hour. Strain.

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

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Grilled Octopus Appetizer

Description: lemon anchovy aioli, white cap beans, chickpeas, arugula salad, spicy salsa verde
Date: 6.28.19
Allergens: Garlic, chili, dairy
Plating: Sam’s Platter
 Price:  $                                        14.00
Portion Plate Component
1 leg Poached octopus
1.5 oz. Lemon anchovy aioli
3 oz. Mixed beans for octopus
1 T. Spicy salsa verde
1/4 c. Arugula in lemon garlic vinaigrette

Lightly coat the poached octopus in olive oil, then grill over high heat until becoming a little crispy. Ladle the aioli around the center of the plate, then arrange the beand over the aioli. Place the grilled octopus in the center, and drizzle the salsa verde over. Arrange the arugula over the octopus and serve.

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Lemon Anchovy Aioli

Yield 1X: 47.00 oz Allergens:
Portion: 1 oz Garlic
Portions: 47.0
Shelf life: 3 days
Date:
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tuna, poached, crumbled 1 2
Anchovy filets 1.00 2.00
Lemon juice 5.00 10.00
Garlic, crushed 0.50 1.00
Capers, drained 2.50 5.00
Octopus cooking liquid, reduced 1/2 4.00 8.00
Egg yolks 3.00 6.00
EVOO 1 2

Carefully measure and prepare all ingredients. Combine everything except the olive oil in the Vita Prep, and process until completely smooth. Reduce speed to medium, and ad the olive oil slowly. Season to taste with salt and pepper.

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

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Poached Octopus

Yield 1X: 24.00 ea Allergens:
Portion: 1 ea Garlic, chili, shellfish
Portions: 24.0
Shelf life: 4 days
Date: 6.28.19
Prep Recipe Ingredient 1 X
lb oz/each
Spanish octopus, 4-5 #, defrosted 3.00
EVOO 4.00
Garlic cloves, crushed 1.00
Chili flakes 0.25

Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic. Cook, stirring, until the garlic begins to brown, then add the chili flakes and stir. Add the octopus and bring to a boil, stirring occasionally. Reduce to a simmer and cover. Cook for 30 minutes, then remove from the heat and allow to cool in the liquid.

When cool, separate the legs from the head and beak. Take care to attach more of the area around the beak to the smaller legs. Portion into 3 oz. bags, roughly one tentacle per portion. Reserve 4 cups of the cooking liquid, and reduce to half. Reserve for the octopus sauce.

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

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Snow Cap Beans for Octopus

Yield 1X: 85.50 oz Allergens:
Portion: 1.5 oz Garlic, onion
Portions: 57.0
Shelf life: 5 days
Date: 6.28.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Snow cap beans 2 8.00 5
Chicken broth 2 4
Onion, peeled and halved, root on 6.00 12.00
Carrots, peeled and split into 4 3.00 6.00
Celery, halved 3.00 6.00
Garlic cloves 1.00 2.00
Thyme, tied with twine (bunch) 0.50 1.00

Carefully measure and prepare all ingredients. Soak the beans in chicken broth as you would in water, overnight, but refrigerated (for the broth.)

The next day, season the broth lightly, then place in a pot with the aromatics over high heat. Bring to a boil, then reduce to a simmer. Cook until each bean is very soft, but remove from the heat before they begin to fall apart. More than al dente. Not mushy.

Cool completely, then remove the vegetables and thyme. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Grilled Vegetable Caponata

Yield 1X: 360.00 oz Allergens:
Portion: 5 oz Onion, capsicum
Portions: 72.0
Shelf life: 3 days
Date: 6.7.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Eggplant, sliced 1/2″ – each 12.00 24.00
Zucchini, sliced 1/2″ 10 20
Yellow wquash, sliced 1/2″ 10 20
Red bell peppers, cored 5 10
Red onions, peeled and sliced 1/2″ 5 10
Green olives, halved 2 3
Black olives, halved 1 2
Capers, drained and chopped 8.00 1
Parsley leaves, coarsely chopped 2.50 5.00
House vinaigrette 8.00 1
Red wine vinegar 12.00 1 8.00
EVOO 8.00 1

Carefully measure and prepare all ingredients. Lightly oil and season the vegetables, then grill over high heat until soft. Cool and dice.

Combine all ingredients in a large bowl, and mix well. Season well with salt and pepper. Cool completely.

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

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Grilled sweetcorn succotash

Yield 1X: 170.00 oz Allergens:
Portion: 5 oz Garlic
Portions: 34.0
Shelf life: 2 days
Date: 5.23.19
Prep Recipe Ingredient 1 X
lb oz/each
White corn, shucked 21.00
EVOO 4.00
Garlic, minced 1.00
Red bell pepper, medium dice 1 4.00
Soy beans, defrosted 2 8.00
Basil, chiffonade 1.50
Salt and pepper

Carefully measure and prepare all ingredients. Grill the corn over medium-high heat until the tips of the kernels brown. Remove and cool. Cut the kernels from the cob. Heat the olive oil over high heat, and add the garlic. Cook for aroma, then add the peppers and a good pinch of salt and pepper.

Cook, tossing occasionally, until the peppers begin to soften, then add the soy beans and mix well. Transfer to a mixing bowl, and add the cooked corn and basil. Season well with salt and pepper mix.

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