Category: Prep

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Avocado Mousse

Yield 1X: 27.00 oz Allergens:
Portion: 0.5 oz Chili, dairy
Portions: 54.0
Shelf life: 2 days
Date: 1.23.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Avocadoes, ripe (each) 6.00 12.00
Mayonnaise 3.00 6.00
Freshly squeezed lemon juice 1.50 3.00
Crystal hot sauce 1.00 2.00
Salt and pepper 0.13 0.25
Extra virgin olive oil 2.00 4.00

Carefully measure and prepare all ingredients. Combine in the Robot Coupe, and process until smooth.

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

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Pecan Pie Prep

Yield 1X: 159.75 oz Allergens:
Portion: 4 oz Dairy, nuts, gluten
Portions: 39.9
Shelf life: 1 week
Date: 1.23.19
Prep Recipe Ingredient 1 X
lb oz/each
Brown sugar 2 12.00
Maple syrup 1 12.00
Eggs (each) 18.00
Butter, melted 12.00
Bourbon 9.00
Vanilla extract 0.50
Salt 0.25
Pecans, toasted and chopped 3

Carefully measure and prepare all ingredients. Break the eggs into a suitable bowl, then whisk smooth.

Whisk the sugar and maple syrup in, and bean until smooth. Add the butter, bourbon, vanilla, and salt, and mix smooth. Stir in the pecans.

Transfer to prebaked pie shells, and fill just below the rim. Arrange on parchment on a sheet pan with 2″ between, and bake at 350 F. until set, about 25 minutes. Cool completely, then wrap individually.

Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.

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Chocolate Pudding

Yield 1X: 128.38 oz Allergens:
Portion: 4 oz Chocolate, dairy
Portions: 32.1
Shelf life: 5 days
Date: 1.23.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Milk 4 8.00 9
Granulated sugar 14.50 1 13.00
Salt 0.13 0.25
Cornstarch 2.00 4.00
Cocoa powder 3.25 6.50
Eggs (each) 4.00 8.00
Egg yolks (each) 8.00 16.00
Bittersweet chocolate chips 1 4.00 2 8.00
Butter 4.00 8.00
Vanilla extract 0.50 1.00

Carefully measure and prepare all ingredients. In a suitable pot, combine 8 cups the milk with the half the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining sugar until blended. Add the remaining milk and whisk until smooth.

Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes. Remove from the heat.

Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Lobster Thermidor Sauce

Yield 1X: 128.00 oz Allergens:
Portion: 5 oz Garlic, onion, gluten, dairy
Portions: 25.6
Shelf life: 1 week
Date: 1.29.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Lobster stock 4 8
Roux 7.00 14.00
Whole butter 2.00 4.00
Shallots, minced 6.00 12.00
Shimaeji mushrooms, trimmed 2 8.00 5
Brandy 8.00 1
Coleman’s mustard 1.00 2.00
Sherry wine 6.00 12.00
Cream 2 4
Freshly squeezed lemon juice 4.00 8.00
Chopped parsley 0.25 0.50
Chopped tarragon 0.25 0.50

Carefully measure and prepare all ingredients. Heat the lobster stock over high heat, and whisk the roux in. Return to a boil, then reduce to a simmer, and cook 10 minutes, skimming the foam.

Heat a suitable pot over high heat, and add the butter. When the butter sizzles, add the shallots, and cook until just starting to brown. Add the mushrooms, and season with salt and pepper.

Cover and cook until the mushrooms are soft. Uncover and reduce liquid until almost dry. Add the brandy, and boil the alcohol out. Add to the simmering sauce. Simmer for ten more minutes.

Remove from the heat. Add the mustard to the lemon juice, and stir to break up lumps. Add to the sauce along with all remaining ingredients. Cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Stock, Lobster

Yield 1X: 176.00 oz Allergens:
Portion: 64 oz Garlic, onion
Portions: 2.8
Shelf life: Freeze
Date: 1.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Lobster bodies 10
Clarified butter 2.00
Chopped garlic 4.00
Onions, diced 2
Carrots, diced 1
Celery, diced 1
Tomato paste 12.00
Brandy 12.70
White wine 32.00
Chicken broth 16
Black peppercorns 0.50
Dried porccini 0.50
Garlic head, cut in half (each) 1.00
Tarragon (bunch) 1.00
Basil (bunch) 1.00
Thyme (bunch) 0.50

Carefully measure and prepare all ingredients. Break the lobster bodies apart, then lightly oil them. Roast on a sheet pan at 450 F. until bright red and toasted. Cool.

Heat the butter in a suitable pot over high heat, then add the garlic. Cook, stirring, until the raw garlic smell is gone, then add the remaining vegetables, and cook until soft. Add the tomato paste, and cook, stirring, until it changes from red to brick. Add the brandy, and cook until the alcohol smell is gone. Add the wine and cook until the alcohol smell is gone.

Add the roasted shells, chicken broth, peppercorns, and mushrooms, and bring to a boil. Reduce to a simmer, and cook for one hour. Add the herbs, and cook for an additional fifteen minutes. Remove from the heat and strain to a storage container and cover. Label, date, and initial. Store refrigerated.

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Alaskan Cod Prep

Remove a case (15 lbs.) of cod from the freezer one day before you need to cut it. Place on the slacking rack in the basement for one shift, then transfer it to the walk-in rack.

The next day, remove the defrosted filets from the box, and transfer to a perforated hotel pan. Allow to drain for at least one hour.

Cut into 1 oz. logs for tacos, and 2 oz. flat slices for fish and chips as shown. Transfer to 4″ – 1/3 hotel pans and wrap. Refrigerate until needed.

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Braised Lamb Shanks, Batch

Yield 1X: 16.00 portions Allergens:
Portion: 1 portions Garlic, onion
Portions: 16.0
Shelf life: 5 days
Date: 1.8.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Lamb shanks, foreshank (each) 16.00 32.00
Canola oil 4.00 8.00
Garlic, sliced 5.00 10.00
Yellow onion, diced 3 6
Celery, diced 1 8.00 3
Carrot, diced 1 8.00 3
Tomato paste 5.00 10.00
Red wine 1 8.00 3
White wine 1 8.00 3
Chicken broth 8 16
Thyme (bu) 1.00 2.00
Parsley stems (bu) 1.00 2.00
Black peppercorns 1.00 2.00
Bay leaves (ea) 8.00 1
Dried porccini mushrooms 1.00 2.00
Carrots, 1/4″ rounds 1 4.00 2 8.00
Crimini mushrooms, quartered 2 8.00 5
Pearl onions, peeled 1 4.00 2 8.00
Chopped parsley 2.00 4.00

Carefully measure and prepare all ingredients. Seaon the shanks on all sides with salt and pepper. Heat the oil in a suitable braising pot over high heat, and brown the shanks well on all sides.

Remove the shanks, and discard most of the oil. Add the garlic, and cook for aroma. Add the other vegetables, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft. Add the tomato paste, and cook for five more minutes, stirring.

Add the red and white wine, and bring to a boil. Cook until the alcohol smell is gone, then add the browned shanks, chicken broth, herbs, peppercorns, bay leaves, and dried mushrooms. Bring to a boil, then reduce to a simmer, cover, and place in a 350 F. oven. Cook until the shanks are tender, but not falling off the bone, about an hour and a half. Remove from the oven.

Remove the cooked shanks from the cooking liquid, and allow to cool to room temperature. Strain the cooking liquid into a suitable pot, and bring to a boil.

Reduce to a simmer, and cook until lightly thickened. Add the mushrooms, carrots, and onions, and return to a simmer. Cook until the carrots are cooked but still firm.

Correct seasoning, and add the parsley. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Whipped Cream (Whipp-it)

Place two cups of cream in a suitable bowl. Add 1 Tablespoon of vanilla extract, and 2 oz. of granulated sugar. Whisk to dissolve sugar. Pour mixture into a clean, cold whipp-it canister, and screw the lid on tightly.

Insert a NO2 cartrige into the recipticle, and  screw on tightly to release gas. Shake well. Store refrigerated for up to four days.

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Calamari Prep

Thaw the calamari by placing the frozen boxes on the thawing rack in the storeroom. Transfer to the walk-in at the end of the shift.

The next day, remove the thawed calamari from the boxes, and place into a hotel pan. Rinse with cold water, then drain in a colander.  Remove the fins from the tubes and the head cartledge from the legs.

Slice the tubes into 1/4″ rings. Combine with the tentacles, and mix with enough buttermilk to coat lightly. Portion into 6 oz. portions in plastic bags and store refrigerated.

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Pickled Jalapenos

Yield 1X: 48.50 oz Allergens:
Portion: 0.5 oz Chili
Portions: 97.0
Shelf life: 2 weeks
Date: 1.6.19
Prep Recipe Ingredient 1 X
lb oz/each
Jalapeno peppers, stem off, chopped 2
White vinegar 1
Kosher salt 0.50

Carefully measure and prepare all ingredients. Dissolve salt in vinegar, then pour over chilies.

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