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Cut strips from the head of the salmon filet as shown. Coat liberally in salt and pepper mix. Allow to sit in the walk-in for fifteen minutes to cure. Rinse all salt and pepper from the fish, then blot dry with paper towels. Wrap in plastic wrap until needed. Store refrigerated.
| Yield 1X: | 48.30 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Dairy, garlic | ||
| Portions: | 32.2 | ||||
| Shelf life: | 4 days | ||||
| Date: | 5.20.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Sweet peas, large ones | 2 | 4 | ||
| Ricotta cheese | 8.00 | 1 | ||
| Parmesan cheese | 4.00 | 8.00 | ||
| Lemon zest – one lemon | 1.00 | 2.00 | ||
| Mint, chiffonade | 0.20 | 0.40 | ||
| Garlic, paste | 0.10 | 0.20 | ||
| EVOO | 3.00 | 6.00 |
Carefully measure and prepare all ingredients. Cook the peas in salted boiling water until soft, then shock. Combine in the robotcoupe with the ricotta, parmesan cheese, lemon zest, and garlic, and process until smooth.
Season to taste with salt and pepper, then add the mint, drizzle the oil in while the machine is running.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
To form, defrost wonton wrappers, and arrange them onto a sheetpan. Transfer the filling to a pastry bag, and pipe into the center of each wrapper as shown. Form as for crab rangoon. Place on a sheetpan lined with paper. Store refrigerated under plastic wrap.
| Description: | ahi tuna, king salmon, and dayboat scallops fried capers and shallots, maldon salt, Calabrian chili oil 14 |
| Date: | 5.15.19 |
| Allergens: | Onion, chili, shellfish |
| Plating: | Sam’s Platter |
| Price: | $ 15.00 |
| Portion | Plate Component | ||||
| 1.5 oz. | Scallop, sliced into 4 slices | ||||
| 1.5 oz. | Yellowfin tuna, sliced into 4 slices | ||||
| 1.5 oz. | Cured salmon, sliced into 4 slices | ||||
| 1 t. | Shallot, minced | ||||
| 1 t. | Capers, fried | ||||
| 1 each | Lemon squeeze | ||||
| 1 T. | Maldon salt | ||||
Prepare the sliced seafood. Arrange on a Sam’s platter as shown. Cover tightly with plastic wrap. To serve, unwrap, garnish with shallot and fried capers and shown, and serve with a ramekin with 1 t. maldon salt, one lemon in a wrapper, and a bottle of chili oil.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, dairy | ||
| Portions: | 10.7 | ||||
| Shelf life: | 3 days | ||||
| Date: | 4.17.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chickens, roasted, skin off, medium dice | 2.00 | 4.00 | ||
| Onions, small dice | 6.00 | 12.00 | ||
| Celery heart, small dice | 6.00 | 12.00 | ||
| Celery leaves, coarsely chopped | 0.50 | 1.00 | ||
| Parsley leaves, coarsely chopped | 0.50 | 1.00 | ||
| Lemons – zest only, each | 2.00 | 4.00 | ||
| Lemon juice | 1.75 | 3.50 | ||
| Mayonnaise | 12.00 | 1 | 8.00 |
Carefully measure and prepare all ingredients.
Combine in a suitable mixing bowl, and mix thoroughly. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 89.00 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Gluten | ||
| Portions: | 35.6 | ||||
| Shelf life: | Freeze | ||||
| Date: | 4.10.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Warm water – 80 F. | 2 | 4 | ||
| Sugar | 1.25 | 2.50 | ||
| Yeast | 0.50 | 1.00 | ||
| AP Flour | 3 | 4.00 | 6 | 8.00 |
| Salt | 1.25 | 2.50 | ||
| EVOO | 2.00 | 4.00 |
Carefully measure and prepare all ingredients. Mix the sugar with the warm water to dissolve, then whisk the yeast in. Allow to sit until the mixture becomes frothy, about 20 minutes. Combine the flour, salt, and EVOO in the 20 qt. mixer with the dough hook, and pour the yeast and water mixture in.
Mix on speed #1 until the dough comes together in a shaggy mass, then turn the mixer off and change to speed #2. Set the timer for 5 minutes, then start the mixer. When the mixing is complete, spray a suitable mixing bowl with non-stick spray, and transfer the dough into the bowl. Cover with plastic wrap, and allow to ferment until the dough has doubled in size, about one hour.
Turn the dough out onto a floured cutting board, and divide into 2.5 oz. portions. Round each portion into a tight ball, then arrange on the cutting board in the order that the balls were rounded. Cover with a dry kitchen cloth as you go.
When all the balls are complete, set up a second board for the rolling. Cover the board with flour, and roll each ball into a 6″ disk using the pie pin. Cover each disk well with flour, and stack. When the rolling is complete, cook each disk over a medium-high fire on the grill. When the disk begins to puff into bubbles, turn the dough over and allow to puff completely. Remove from the grill and cool.
Hold the breads at room temperature if using that shift. Otherwise, allow to cool completely and store frozen in zip-lock bags until needed. Defrost and warm through on the grill when needed.
| Yield 1X: | 65.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Dairy, garlic, onion | ||
| Portions: | 8.1 | ||||
| Shelf life: | 4 days | ||||
| Date: | 4.11.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Butter | 2.00 | 4.00 | ||
| Garlic, crushed | 2.00 | 4.00 | ||
| Onions, sliced | 12.00 | 1 | 8.00 | |
| San Marzano tomatoes (can) | 1.00 | 2.00 | ||
| Chicken broth | 2 | 4 | ||
| Cream | 1 | 2 |
Carefully measure and prepare all ingredients. Heat the butter over high heat, and add the crushed garlic. Cook, stirring, until the garlic begins to brown on the edges, then add the onions, a pinch of salt and pepper, and stir.
Reduce the heat to medium, and cover. Cook until the onions are soft and beginning to brown, then add the tomatoes and chicken broth. Increase the heat to high, and bring to a boil. Reduce to a simmer, and cover. Cook for one hour, then cool.
Puree in the Vitaprep, then add the cream and season to taste. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Description: | Hand-sliced corned beef on grilled marble rye bread. Whole grain mustard horseradish dressing, garlic dill pickles. Choice of side. |
| Date: | 4.7.19 |
| Allergens: | Garlic, chili, dairy, gluten |
| Plating: | Large basket with liner. |
| Price: | $ 15.00 |
| Portion | Plate Component | ||||
| 2 slices | Marble rye | ||||
| 1 oz. | Whipped butter | ||||
| 6 oz. | Sliced corned beef | ||||
| 3 Tbls. | Whole grain mustard horseradish sauce | ||||
| 3 each | Garlic dill pickle slices | ||||
Spread each slice of bread with whipped butter, and place butter side down on the griddle. Place the corned beef portion on the griddle, and heat lightly. Do not brown.
Transfer the warm meat to the top of one slice of bread, then remove the other slice and spread with the sauce. Place the pickles over the meat, and the top over both. Allow to heat completely through, then remove from the griddle and cut in half diagonally.
Transfer to the basket and serve with the chosen side.
| Description: | Pork, beef, and ricotta cheese meatballs, simmered with crushed San Marzano tomatoes and basil. Toasted hogae roll, provolone cheese. |
| Date: | 4.7.19 |
| Allergens: | Gluten, dairy, chili |
| Plating: | Large basket with liner |
| Price: | $ 14.00 |
| Portion | Plate Component | ||||
| 3 each | Meatballs, 2 oz. each with sauce | ||||
| 1 | Hoagie roll | ||||
| 1 oz. | Clarified butter | ||||
| 3 slices | Provolone cheese | ||||
| 8 oz. | Fries, raw weight | ||||
Place the portion of meatballs in a small pot with 1 oz. of water. Cover and place over medium heat. Cook until hot all the way through. Butter the cut faces of the roll well, and transfer to the griddle. Cook until completely brown.
Turn over and place the cheese slices on the top, and spoon the meatballs and sauce on the bottom.
Place the top over the meatballs, and cut in half diagonally. Transfer to a lined basket. Serve with the side as ordered.
| Description: | Pork, beef, and ricotta cheese meatballs, simmered with crushed San Marzano tomatoes and basil. Topped with grated Parmesan cheese. |
| Date: | 4.7.19 |
| Allergens: | Chili, gluten, dairy |
| Plating: | Soup bowl with banana leaf and underliner. |
| Price: | $ 9.00 |
| Portion | Plate Component | ||||
| 3 each | Meatballs in tomato sauce | ||||
| 1 Tbl. | Parmesan | ||||
Place the portion of meatballs in a small pot with 1 oz. of water. Cover and place over medium heat. Cook until hot all the way through. Transfer to a warm dish, garnish with parmesan and parsley.
Serve on an underliner with a banana leaf garnish.
| Yield 1X: | 160.00 | ea | Allergens: | ||
| Portion: | 3 | ea | Gluten, chili, dairy | ||
| Portions: | 53.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 4.7.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Ricotta meatballs, 2 oz. portion – 1X Batch | 1.00 | |
| San Marzano tomatoes, crushed – can | 3.00 | |
| Basil – bunch, coarsely chopped | 3.00 |
Carefully measure and prepare all ingredients. Place the meatballs on sheetpans, and roast at 400 until firm and beginning to brown. Transfer to a rondo, and add the crushed tomatoes. Season lightly with salt and pepper, and place over high heat.
Bring to a boil, then reduce to a simmer. Cover and bake at 350 for 3 hours. Remove from the oven, and season to taste with salt and pepper. Add the basil and stir to combine. Allow to cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.