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| Yield 1X: | 25.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Gluten, chili, dairy, garlic | ||
| Portions: | 50.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.25.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Seasoned breadcrumbs | 12.00 | |
| Chopped parsley | 1.00 | |
| Grated gruyere cheese | 12.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic, sesame | ||
| Portions: | 30.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.19.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Eggplant, stem off, halved | 12 | |
| Prepared tahini | 1 | 4.00 |
| Garlic, paste | 2.00 | |
| EVOO | 6.00 | |
| Lemon juice, freshly squeezed | 6.00 |
Carefully measure and prepare all ingredients. Lightly oil the eggplant, and season well with salt and pepper. Grill the cut side until blackened, then turn over and cook until soft all the way through.
Cool, then scoop flesh from the skin. Blackened surface is ok. Transfer to a suitable mixing bowl, and add remaining ingrredients.
Mix with a whisk until creamy and smooth. Season to taste with salt and pepper. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning and add additional lemon juice on subsequent days.
| Yield 1X: | 24.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, sesame | ||
| Portions: | 24.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 8.19.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tahini | 1 | 2 | ||
| Freshly squeezed lemon juice | 6.00 | 12.00 | ||
| Garlic head, halved across equator | 2.00 | 4.00 | ||
| Ground cumin | 0.25 | 0.50 | ||
| Cold water | as needed |
Carefully measure and prepare all ingredients. Place the lemon juice and garlic in the blender, and process until smooth. Allow to sit for 15 minutes, then strain the liquid from the solids. Discard solids.
Combine the garlic lemon juice and cumin with the tahini in a suitable bowl, then whsk together. The tathini will become lumpy.
Slowly mix cold water in, whisking until completely smooth until the texture is like soft whipped cream.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 24.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, dairy | ||
| Portions: | 16.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| House Vinaigrette | 1 | |
| Blue cheese crumbles | 8.00 |
Combine and mix well. Store refrigerated.
| Yield 1X: | 19.90 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili, onion | ||
| Portions: | 13.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, paste | 0.25 | 0.50 | 0.75 | |||
| Shallot, minced | 0.50 | 1.00 | 1.50 | |||
| Fresno chili, brunoise | 0.50 | 1.00 | 1.50 | |||
| Kalamata olives, minced | 8.00 | 1 | 1 | 8.00 | ||
| Basil, chiffonade | 0.50 | 1.00 | 1.50 | |||
| Lemons, zest | 2.00 | 4.00 | 6.00 | |||
| Anchovy, minced | 0.15 | 0.30 | 0.45 | |||
| EVOO | 8.00 | 1 | 1 | 8.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well. Season well with salt and pepper.
Transfer to a storage container, cover, label, date, and initial. Store refirgerated.
| Yield 1X: | 80.50 | oz | Allergens: | ||
| Portion: | 4 | oz | Gluten, onions | ||
| Portions: | 20.1 | ||||
| Shelf life: | 1 day | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Zucchini, ends removed, julienned | 4 | 8 | 12 | |||
| Kosher salt | 0.50 | 1.00 | 1.50 | |||
| Eggs | 4.00 | 8.00 | 12.00 | |||
| Scallions, sliced thinly | 4.00 | 8.00 | 12.00 | |||
| AP flour | 3.00 | 6.00 | 9.00 | |||
| Rice flour | 3.00 | 6.00 | 9.00 | |||
| Baking powder (teaspoons) | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix to taste |
Carefully measure and prepare all ingredients. Salt the zucchini with the first salt, and toss to combine evenly. Allow to sit at room temperature for 15 minutes for the liquid to come out of the zucchini. Transfer the zucchini to a 2″ perforated pan sitting in a 4″ pan, and press the liquid out using a second pan on top.
Combine the zucchini with the eggs and mix well.
Combine the flours with the baking powder, and mix well. Dust over the top, then mix in well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Fry in 2 oz. discs until golden brown. Season with salt and pepper, and server hot with sour cream.
| Yield 1X: | 198.00 | oz | Allergens: | ||
| Portion: | 16 | oz | Garlic, nuts, dairy | ||
| Portions: | 12.4 | ||||
| Shelf life: | Freeze | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Basil, roughly chopped (4 lbs. whole) | 2 | 8.00 | 5 | 7 | 8.00 | |
| Garlic, paste | 5.00 | 10.00 | 15.00 | |||
| Marcona almonds | 2 | 8.00 | 5 | 7 | 8.00 | |
| Grated Parmesan cheese | 3 | 12.00 | 7 | 8.00 | 11 | 4.00 |
| EVOO | 3 | 6 | 9 |
Carefully measure and prepare all ingredients.
Place basil and garlic paste into the robot coupe, and add 1/4 of the oil. Process until the basil leaves are in small pieces. Add the pine nuts, and process until they are chopped smaller. Add the cheese and the rest of the oil, and process until well incorporated. Do not process completely smooth.
Sesaon well with salt and pepper mix. Transfer to 16 oz. plastic storage container and cover. Label, date, and initial. Store frozen.
| Yield 1X: | 18.95 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili | ||
| Portions: | 12.6 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, paste | 0.25 | 0.50 | 0.75 | |||
| Shallot, minced | 1.50 | 3.00 | 4.50 | |||
| Italian parsley, chopped, see photo | 1.00 | 2.00 | 3.00 | |||
| Tarragon, chopped, see photo | 0.20 | 0.40 | 0.60 | |||
| Basil, chopped, see photo | 0.75 | 1.50 | 2.25 | |||
| Chives, chopped, see photo | 0.50 | 1.00 | 1.50 | |||
| Fresno chilies, brunoise | 0.50 | 1.00 | 1.50 | |||
| Lemon zest, each | 2.00 | 4.00 | 6.00 | |||
| Anchovy, minced | 0.25 | 0.50 | 0.75 | |||
| EVOO | 12.00 | 1 | 8.00 | 2 | 4.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix very thoroughly. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
To make spicy version for grilled octopus, replace the 12 oz. of EVOO with 6 oz. of our calabrianchili oil, using half oil and half chilies from the bottom.
| Yield 1X: | 68.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 17.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 8.18.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Salt | 3 | 6 | 9 | |||
| Sugar | 1 | 2 | 3 | |||
| Black pepper | 2.00 | 4.00 | 6.00 | |||
| Garlic, paste | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients. Combine the garlic paste, pepper and the sugar in the robot coupe to mix. Combine in a mixing bowl with the salt, and whisk to combine.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.
| Yield 1X: | 47.25 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, onion | ||
| Portions: | 23.6 | ||||
| Shelf life: | Five days | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Smoked salmon trim | 12.00 | 1 | 8.00 | |
| Sour cream | 2 | 4 | ||
| Shallots, minced | 2.50 | 5.00 | ||
| Dill leaves, chopped lightly | 0.50 | 1.00 | ||
| Salt and pepper mix | 0.25 | 0.50 |
Carefully measure and prepare all ingredients. Place the smoked salmon scraps into the robotcoupe, and process until smooth. Add the sour cream, and process until uniform. Transfer to a mixing bowl.
Add the shallots, dill, and salt and pepper mix, and mix until uniform. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.