Category: Prep

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Corned Beef Hash, Prep

Yield 1X: 144.00 oz Allergens:
Portion: 12 oz Garlic, onion
Portions: 12.0
Shelf life: Five days
Date: 1.4.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Corned beef, cooked, trimmed, and cubed 4 8
Whole butter 1.00 2.00
Garlic, sliced 1.00 2.00
Yellow onions, small dice 1 2
Red Potatoes, boiled, medium dice 4 8
Italian parsley, rough chopped 1.50 3.00
Whole grain mustard 3.00 6.00
Chicken broth 8.00 1

Carefully measure and prepare all ingredients. Heat a suitable pan over high heat, and add the butter. Add the garlic, and cook for aroma.

Add the onions, and season with salt and pepper. Cook, tossing regularly, until the onions become soft and begin to brown. Cool. Add to corned beef.

Boil and chop potatoes. Cool.

Combine all ingredients in a large bowl, and mix well. Season to taste with salt and pepper. Using glooved hands, crush some of the potatoes into a paste so that the mixture will bind into a cake. Transfer to a storage containers at 12 oz. per container, and cover. Label, date, and initial. Store refrigerated.

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Hangtown / Scrambled Egg Kits

Yield 1X: 50.00 oz Allergens:
Portion: 5 oz Dairy, onion
Portions: 10.0
Shelf life: 3 days
Date: 1.3.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Whole eggs 30.00 60.00
Cream 10.00 1 4.00
Scallions, white part, sliced thin 10.00 1 4.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl , and whisk smooth. Divide into 8 oz. deli containers, cover, label, date. Store refrigerated.

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Pork stock

Yield 1X: 240.00 oz Allergens:
Portion: 240 oz Garlic, onion
Portions: 1.0
Shelf life: Freeze
Date: 1.2.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Ham hocks 4 8
Garlic heads, halved (each) 4.00 8.00
Yellow onion, chopped 1 8.00 3
Celery, chopped 12.00 1 8.00
Parsley, bunch, coarsely chopped 1.00 2.00
Thyme, 1/2 bu. 0.50 1.00
Water 16 32

Carefully measure and prepare all ingredients. Combine water and ham hocks  in a suitable pot, and bring to a boil. Reduce to a simmer, and skim foam. Cook for 2 hours.

Add remaining ingredients, and return to a boil. Reduce to a simmer, and cook for one hour more, then strain and cool.

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

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French lentils with bacon

Yield 1X: 450.00 oz Allergens:
Portion: 6 oz Garlic, onion, chili
Portions: 75.0
Shelf life: 1 week
Date: 1.2.19
Prep Recipe Ingredient 1 X
lb oz/each
French lentils 5
Bacon 1 4.00
Garlic, minced 6.00
Onion, small dice 3
Celery, small dice 1 8.00
Carrot, small dice 1 8.00
Thyme (bunch) 1.00
Bay leaf (each) 4.00
Parsley stems (bunch) 1.00
Chili, whole 2.00
Pork stock 15

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

Cook for one minutes, stirring, then add the other vegetables, and season with salt and pepper. Stir, then cover. Cook until the vegetables are completely soft,

then add the lentils and stock. Bring to a boil, then reduce to a simmer. Skim. Tie the herbs and bay leaves in string, then add to the pot. Cover, and cook until the lentils are soft and the liquid has been abdorbed. Season to taste with salt and pepper. Transfer to a sheet pan to cool completely.

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

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Garlic Dill Pickles

Yield 1X: 120.00 oz Allergens:
Portion: 1.5 oz Garlic
Portions: 80.0
Shelf life: 2 weeks
Date: 12.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Persian cucumbers, ends removed, sliced 7 8.00
White vinegar 4
Garlic, crushed 4.00
Kosher salt 4.00
Dill leaves, chopped coarsely (bunch) 4.00

Carefully measure and prepare all ingredients. Combine the vinegar and salt, and stir to dissolve.

Layer the sliced cucumbers into a cambro, aternating cucumbers, crushed garlic, and chopped dill. Pour vinegar and salt solution over, and press down.

Cover, label, date, and initial. Store refrigerated. Ready in two days.

 

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LTO Burger Garnish

Yield 1X: 6.00 oz Allergens:
Portion: 6 oz Onion
Portions: 1.0
Shelf life: 1 day +
Date: 12.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Iceberg lettuce, 1/8 head 2.00
Red onions, sliced #2.5 1.00
Hierloom tomatoes, sliced 1/4″ 3.00

Carefully measure and prepare all ingredients as illustrated. Assemble as shown on waxed paper in a 6″ 1/2 hotel pan.

Cover with plastic wrap, and store refrigerated.

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Dip, French Onion

Yield 1X: 44.25 oz Allergens:
Portion: 2 oz Dairy, onions
Portions: 22.1
Shelf life: 5 days
Date: 12.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Sour cream 2
Caramelized onions, coarsely chopped 12.00
Salt and pepper mix 0.25

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix smooth.

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

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Dip, Cucumber Mint

Yield 1X: 64.00 oz Allergens:
Portion: 2 oz Garlic, dairy, chili
Portions: 32.0
Shelf life: 3 days
Date: 12.14.18
Prep Recipe Ingredient 1 X
lb oz/each
Persian cucumbers, ends cut off 1
Garlic, paste 0.50
Yogurt (container) 1.00
Salt (tsp.) 2.00
Pepper (tsp.) 2.00
Cayenne (tsp.) 1.00
Cumin (tsp.) 1.00
Mint, chopped (bunch) 2.00

Carefully measure and prepare all ingredients. Place the cucumbers into the robot coupe, and process until smooth. Transfer to a sieve, and drain all water. Combine pureed cucumbers with remaining ingredients in a suit able bowl, and mix smooth.

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

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BBQ Glaze

Yield 1X: 81.75 oz Allergens:
Portion: 4 oz Garlic, onion, gluten
Portions: 20.4
Shelf life: 5 days
Date: 12.25.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tomato paste (1 can) 1.00 2.00
Soy sauce 2.00 4
Honey 3.00 6
Garlic powder 0.25 0.50
Onion powder 0.50 1.00

Carefully measure and prepare all ingredients. Scoop the tomato paste into a suitable mixing bowl, then add the soy sauce. Whisk until uniform, then add the remaining ingredients, and whisk smooth.

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

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Fried Tortilla Chips

Yield 1X: 216.00 pc. Allergens:
Portion: 15 pc. Gluten
Portions: 14.4
Shelf life: 2 days
Date: 12.25.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tortillas, cut into 6 pieces (pkg.) 3.00 6.00

Cut the tortillas into 6 pieces each, and transfer to the deep fryer. Stir for the first 30 seconds, then cover with a second basket, and cook until golden brown. The bubbles will nearly stop.

Remove from the hot oil, and drain well. Transfer to a seasoning bowl immedieatly, and season well with salt and pepper.

Transfer to a storage container and allow to cool completely. Cover at the end of the shoft. Label, date, and initial. Store at room temperature.