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| Yield 1X: | 79.50 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Dairy, chili | ||
| Portions: | 31.8 | ||||
| Shelf life: | 5 days | ||||
| Date: | 12.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Chipotle chilies with sauce | 1 | 10.00 |
| Mayonnaise, Best Foods | 3 | |
| Salt | 0.50 | |
| Freshly squeezed lemon juice | 5.00 |
Carefully measure and prepare all ingredients. Puree the chilies in the robot coupe, then combine all ingredients in a mixing bowl, and mix well.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 33.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili | ||
| Portions: | 22.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Egg yolks (each) | 3.00 | 6.00 | ||
| Tuna conserva, crumbled | 1 | 2 | ||
| Anchovies | 1.00 | 2.00 | ||
| Freshly squeezed lemon juice | 4.00 | 8.00 | ||
| Capers | 1.50 | 3.00 | ||
| EVOO | 8.00 | 1 |
Carefully measure and prepare all ingredients. Combine the eggs yolks, tuna, anchovies, lemon juice, and cpaers in the workbowl of the food processor. Process until completely smooth, about four minutes.
Drizzle the olive oil in while the processor is running. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onions | ||
| Portions: | 30.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Shallots, small dice | 6.00 | |
| Brown beech mushrooms, root off (pk) | 8.00 | |
| 50/50 oil | 4.00 | |
| Sherry wine vinegar | 8.00 | |
| House vinaigrette | 3 |
Carefully measure and prepare all ingredients.
Cook in two batches. Heat the oil in a large saute pan over high heat, and add half of the shallots. Cook just until the shallots are softened, then add half of the the mushrooms and a pinch of salt and pepper. Cook, tossing occasionally, until the mushrooms soften and begin to brown.
Add the vinegar, and toss to combine. Turn out onto a sheetpan to cool.
Repeat with the second half of ingredients. Cool the mushrooms, then combine with the house vinaigrette. Mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 59.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic | ||
| Portions: | 59.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 11.16.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Freshly squeezed lemon juice | 12.00 | |
| Dijon mustard | 3.00 | |
| Garlic, minced | 1.50 | |
| Salt and pepper mix | 0.50 | |
| EVOO | 2 | 10.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl and whisk together. Correct seasoning.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 41.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, dairy | ||
| Portions: | 41.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 11.16.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Whole butter, room temperature | 2 | |
| Garlic, minced | 0.50 | |
| Freshly squeezed lemon juice | 6.00 | |
| Salt and pepper mix | 0.50 | |
| Chopped parsley | 2.00 |
Carefully measure and prepare all ingredients. Place the butter into the work bowl of the robot coupe, and process until smooth. Add the garlic, then slowly add the lemon juice while the machine is running. Process until it is all absorbed. Add the salt and pepper and parsley, and pulse to combine.
Divide evenly onto two sheets of parchment paper, and spread to the ends using a straight piece of cardboard.
Roll tightly, and tape closed. Label, date, and initial. Store frozen.
| Yield 1X: | 48.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | None | ||
| Portions: | 96.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Honey | 2 | 4 | |
| Cider vinegar | 1 | 2 |
Carefully measure and prepare all ingredients. Combine and mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 60.75 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, chili | ||
| Portions: | 40.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 9.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Celery heart, very small dice | 1 | 8.00 |
| Best foods mayonnaise | 1 | 8.00 |
| Shallots, minced | 2.50 | |
| Fresno chilies, brunoise | 2.00 | |
| Freshly squeezed lemon juice | 4.00 | |
| Tarragon leaves, coarsely chopped | 0.50 | |
| Chives, minced | 1.25 | |
| Italian parsley, chopped | 0.50 | |
| Worcestershire sauce | 2.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a mixing bowl, and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning on days 2 and 3.
| Yield 1X: | 21.00 | oz | Allergens: | ||
| Portion: | 0.75 | oz | Onion | ||
| Portions: | 28.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 9.24.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Shallots, minced | 6.00 | 12.00 | ||
| Dijon mustard | 3.00 | 6.00 | ||
| Freshly squeezed lemon juice | 6.00 | 12.00 | ||
| EVOO | 6.00 | 12.00 |
Carefully measure and prepare all ingredients. Combine and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 64.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Dairy | ||
| Portions: | 42.7 | ||||
| Shelf life: | Freeze | ||||
| Date: | 9.31.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 |
| lb | oz/each | lb | |
| Butter – ROOM TEMPERATURE | 2 | 4 | |
| Saint Agur Bleu Cheese | 2 | 4 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until completely smooth. Season to taste with salt and pepper.
Transfer to a mixing bowl and crumble bleu cheese in. Mix, breaking large chumks up, until almost smooth, but with small lumps remaining. Roll in parchment and refrigerate. When cold, label, date, and wrap in plastic wrap. Store frozen.
| Yield 1X: | 31.00 | oz | Allergens: | ||
| Portion: | 15.5 | oz | Garlic, dairy | ||
| Portions: | 2.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.31.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Best Foods mayonnaise | 1 | 8.00 |
| Garlic, minced | 0.25 | |
| Parsley, chopped | 0.50 | |
| Dijon mustard, whole grain | 1.50 | |
| Crystal hot sauce | 1.50 | |
| Cider vinegar | 3.00 | |
| Celery salt | 0.25 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and whisk together. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.