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| Yield 1X: | 586.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion, dairy | ||
| Portions: | 293.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Girards mayonnaise | 30 | |
| Pickle Relish | 4 | |
| Lemon jucie, fresh squeezed | 8.00 | |
| Shallots, chopped in robot coupe | 2 | |
| Italian Parsley, chopped | 2.00 |
Carefully measure and prepare all ingredients. Combine and mix. Transfer to a storage container, and cover tightly. Label, date, and initial. Store refrigerated.
| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Dairy | ||
| Portions: | 7.3 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole butter, room temperature | 1 | 2 | 3 | |||
| Chives, chopped | 1.00 | 2.00 | 3.00 | |||
| Freshly squeezed lemon juice and zest (2 each) | 2.00 | 4.00 | 6.00 | |||
| Sherry wine | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Soften the butter, then add the salt and pepper. Slowly add the lemon juice and sherry while the processor is running. Add the chives last. Turn out onto baking paper, and shape as shown in the video.
| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 22.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.7.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chili flakes (grams) | 10.00 | 20.00 | 30.00 | |||
| Garlic, peeled, stem off | 3.00 | 6.00 | 9.00 | |||
| Anchovy filets | 2.00 | 4.00 | 6.00 | |||
| EVOO | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine cayenne, garlic, and anchovy in the robot coupe,
and process as shown. Add oil and process to mix.
Transfer to a storage conatiner. Cover tightly, label, date, and initial. Store refrigerated.
| Yield 1X: | 27.25 | oz | Allergens: | ||
| Portion: | 2.5 | oz | Garlic, dairy | ||
| Portions: | 10.9 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, room temperature | 1 | 8.00 | 3 | 4 | 8.00 | |
| Garlic, root end cut off, freshly minced | 1.50 | 3.00 | 4.50 | |||
| Italian parsley leaves, chopped medium | 1.00 | 2.00 | 3.00 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Black pepper | 0.25 | 0.50 | 0.75 |
Carefully measure and prepare all ingredients. Combine butter, garlic, salt, and pepper in the robot coupe, and process until smooth. Add parsley and pulse to mix. Do not puree parsley.
Transfer compound butter to a piece of parchment paper, and roll into a cylinder 1″ in diameter. Label, date, initial, and refrigerate or freeze.
| Yield 1X: | 90.25 | oz | Allergens: | ||
| Portion: | 24 | oz | Egg, garlic, onion | ||
| Portions: | 3.8 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Mayonnaise | 3 | 6 | 9 | |||
| Ginger, pureed | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Garlic, pureed | 6.00 | 12.00 | 1 | 2.00 | ||
| Honey | 8.00 | 1 | 1 | 8.00 | ||
| Celery seed | 0.25 | 0.50 | 0.75 | |||
| Cider vinegar | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine all ingredients in a suitable bowl, and mix thoroughly. Transfer to a storage container, and cover tightly. Label, date, initial and refrigerate until needed.
| Yield 1X: | 35.88 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 35.9 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, peeled, root end off, crushed | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (grams) | 5.00 | 10.00 | 15.00 | |||
| Salt | 0.25 | 0.50 | 0.75 | |||
| Dijon mustard | 1.50 | 3.00 | 4.50 | |||
| Red wine vinegar | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Black pepper | 0.13 | 0.25 | 0.38 | |||
| EVOO | 1 | 2 | 3 |
In the Vitaprep, combine garlic, chili flakes, salt, mustard, and 1/4 of the vinegar. Process until smooth, scraping the sides down regularly. Add the remaining vinegar, then add the pepper and oil. Process unti smooth.
Transfer to a storage container, cover tightly, label, date, and initial. Store refrigerated.
| Yield 1X: | 12.45 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, onion, chili | ||
| Portions: | 12.5 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Parsley, Italian (fine chop) | 1.50 | 3.00 | 4.50 | |||
| Garlic (paste) | 0.25 | 0.50 | 0.75 | |||
| Shallot (Minced) | 1.50 | 3.00 | 4.50 | |||
| Oregano, Mexican, dried 1 t | 0.10 | 0.20 | 0.30 | |||
| Chili Flakes 1 t | 0.10 | 0.20 | 0.30 | |||
| Paprika, Smoked 2T | 0.50 | 1.00 | 1.50 | |||
| Extra Virgin Olive Oil | 7.00 | 14.00 | 1 | 5.00 | ||
| Salt and black pepper – to taste | ||||||
| Red Wine Vinegar | 1.50 | 3.00 | 4.50 |
Carefully Measure and prepare all ingredients.
Prepare the garlic paste by crushing the garlic cloves with the side of a knife. Sprinkle a pinch over kosher salt over the top, then work with the side of a knife into a paste.
In a suitable bowl, combine all ingredients, and mix together . Season to taste with salt and pepper. Discard at the end of the day.
To prepare a base that will last two days, omit the vinegar and salt. Cover, label, date, and initial and refrigerate. Before using, add the vinegar and season to taste with salt and pepper.
| Yield 1X: | 35.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, dairy | ||
| Portions: | 23.7 | ||||
| Shelf life: | Four days | ||||
| Date: | 6.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Ranch Dressing | 1 | 8.00 | 3 | 4 | 8.00 | |
| Basil leaves | 1.00 | 2.00 | 3.00 | |||
| Tarragon leaves | 0.50 | 1.00 | 1.50 | |||
| Chives | 0.50 | 1.00 | 1.50 | |||
| Anchovy filets | 0.50 | 1.00 | 1.50 | |||
| Avocado meat, each, ripe | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients.
Blanch the herbs in rapidly boiling water,
then drain, squeeze the water out, and chop.
Combine the blanched herbs, avocado, anchovy, and 1 cup of the ranch in the robot coupe, and process until smooth. Add the pureed mix to the remaining ranch dressing, and whisk together.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.
| Yield 1X: | 33.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, dairy | ||
| Portions: | 22.0 | ||||
| Shelf life: | Four days | ||||
| Date: | 6.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Ranch Dressing | 1 | 8.00 | 3 | 4 | 8.00 | |
| Saint Agur Cheese, crumbled | 8.00 | 1 | 1 | 8.00 | ||
| Freshly squeezed lemon juice | 1.00 | 2.00 | 3.00 |
Carefully measure all ingredients.
Using a whisk, break the cheese into small pieces.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.
| Yield 1X: | 61.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, dairy | ||
| Portions: | 40.7 | ||||
| Shelf life: | Four days | ||||
| Date: | 6.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Best foods mayonnaise | 2 | 4 | 6 | |||
| Buttermilk | 1 | 8.00 | 3 | 4 | 8.00 | |
| Garlic paste | 0.50 | 1.00 | 1.50 | |||
| Freshly squeezed lemon juice | 1.00 | 2.00 | 3.00 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Ground black pepper (grams) | 3.00 | 6.00 | 9.00 |
Carefully measure and prepare all ingredients.
Remove the stem end and any green ceter from the garlic cloves.
Make the garlic into pasteusing a good pinch of salt.
Combine all ingredients in a suitable mixing bowl, and whisk together.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.