Category: Prep

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Crab and Artichoke Fondue – Batch

Yield 1X: 189.50 oz Allergens:
Portion: 8 oz Shellfish, dairy, chili
Portions: 23.7
Shelf life: 5 days
Date: 8.18.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crab, Pasteurized Lump 3 6 9
Artichoke hearts, rinsed and drained 2 4 6
Cream Cheese, natural 3 6 9
Mayonnaise, Best Foods 2 3 4 8.00
Scallions – green only, sliced thin (bunches) 4.00 8.00 12.00
Italian Parsley – 1 bu. Chopped coarsely 3.00 6.00 9.00
Dijon Mustard 3.00 6.00 9.00
Worcestershire sauce 2.50 5.00 7.50
Sriracha sauce 3.00 6.00 9.00
Parmesan cheese, grated 1 6.00 2 12.00 4 2.00

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

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

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Sweet & Sour Lemonade

Yield 1X: 64.00 oz Allergens:
Portion: 16 oz None
Portions: 4.0
Shelf life: three days
Date: 8.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Simple syrup 2 4 6
Freshly squeezed lemon juice 2 4 6

Carefully measure and prepare all ingredients. Combine and mix well. Fill 16 oz. deli containers with the sweet and sour mix. Label, date, and initial. Store in servers refrigerator in the kitchen.

To make lemonade, pour one deli container into a plastic pitcher, and fill with cold water.

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Simple Syrup

Yield 1X: 140 oz Allergens:
Portion: 8 oz None
Portions: 46.2
Shelf life: one week
Date: 8.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sugar – 1 gal 7 14 3.20 21 4.80
Water – 1 gal 16 32 48


Carefully measure and prepare all ingredients. Combine in a suitable pot, and whick together. Place over high heat, and bring to a boil. Remove from the heat, and cool completely.

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

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Cheesy Polenta

Yield 1X: 103.00 oz Allergens:
Portion: 5 oz Dairy
Portions: 20.6
Shelf life: five days
Date: 8.11.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Chicken Broth 5 10 15
Polenta 14.00 1 12.00 2 10.00
Parmesan Cheese 6.00 12.00 1 2.00
Butter 3.00 6.00 9.00

Carefully measure and prepare all ingredients. Place the broth into a suitable pot, and bring to a boil. Whisk the polenta in, and continue to whisk until the mixture begins to thicken.

Reduce the heat to low, and cover the pot. Cook, stirring occasionally to prevent burning, for 30 minutes.

Remove from the heat, and whisk the cheese and butter in. Season to taste with salt and pepper.

Transfer to a 2″ hotel pan, and cover with plastic wrap on the surface of the polenta. Label, date, and initial. Store refrigerated. To reheat, scoop desired amount out of the pan, and add chicken broth to loosen. Reheat over medium heat. Add additional broth during service as the polenta thickens.

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Par-cooked Roast Mary’s Chicken

Yield 1X: 12.00 port Allergens:
Portion: 1 port None
Portions: 12.0
Shelf life: 3 days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
3.5 lb. chickens, two wing joints off (each) 6.00 12.00 18.00
Roast chicken rub 4.50 9.00 13.50
Canola oil 3.00 6.00 9.00

Carefully measure and prepare all ingredients. Remove the first two wing sections from each chicken, and reserve for later. Sprinkle the rub all over the outside of the chicken, then transfer to a storage cambro.


Cover, label, date, and initial. Refrigerate overnight.

The next morning, remove the chickens, and drain any liquid from them. Rub each chicken with a little bit of canola oil, then arrange on a baking rack on a sheet pan along with the reserved wing pieces. Allow to sit at room temperature for one hour to dry, then roast at 350 F. until the wing joint measures 140 F. on a thermometer. About 1 hour.

Remove from the oven, and cool until comfortable to handle. Carve the breasts and leg/thighs from the carcasses. Hold at room temperature until needed for service. Heat a saute pan, and coat with canola oil. Place the medium-rare chickens skin side up in the pan, and bake until the meat is cooked through, about 10 minutes. Serve. Reserve carcasses and roasted wing pieces for chicken jus the next time we make it. Cook any leftovers at the end of the meal period, and refrigerate for Cobb salad the next day.

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Rub, Roast Chicken

Yield 1X: 40.00 oz. Allergens:
Portion: 0.75 oz. None
Portions: 53.3
Shelf life: 1 week
Date: 1.27.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb. oz./each lb. oz./each lb. oz./each
Kosher salt 4.000 8.000 12.000
Black pepper, ground 1.500 3.000 4.500
Bay leaves, dried (each) 3.000 6.000 9.000
Kosher salt 1.000 12.000 3.000 8.000 5.000 4.000
Light brown sugar 8.000 1.000 1.000 8.000

Carefully measure and prepare all ingredients. Combine first salt with bay leaves and pepperin the Vita prep. Process until uniform. Combine with remaining salt and sugar, and mix well.

Transfer to a storage container. Cover, label, date, and initial. Store at room temperature.

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Soup, French Onion – Batch

Yield 1X: 176.00 oz Allergens:
Portion: 6 oz Onion, garlic
Portions: 29.3
Shelf life: five days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Onions, peeled, halved, sliced 1/4″ 8 16 24
Butter, whole 4.00 8.00 12.00
EVOO 2.00 4.00 6.00
Sugar 2.00 4.00 6.00
Brown veal stock 10 20 30
Sherry wine 8.00 1 1 8.00
Fresh thyme leaves, picked off stems 0.50 1.00 1.50
Sherry wine vinegar 1.50 3.00 4.50

Carefully measure and prepare all ingredients. Heat the butter in a suitable pot over high heat, then add the onions and sugar. Cook over high heat, stirring regularly, until the onions soften and begin to brown around the edges.

Reduce heat slightly. Cook, stirring, until the onions become uniformly golden brown, then add the EVOO.

Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown.

Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown. Add veal stock and thyme leaves, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Remove from the heat, and stir in the sherry wine and sherry wine vinegar. Cool using an ice bath and ice wand to 70 F.

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

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Deviled Dungeness Crab – Batch

Yield 1X: 175.00 oz Allergens:
Portion: 7 oz Garlic, onion, capsicum, dairy, chili, shellfish
Portions: 25.0
Shelf life: 3 days
Date: 8.9.10
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Butter, whole 2.00 4.00
Garlic, minced 3.00 6.00
Onions, small dice 1 2
Celery, small dice 8.00 1
Red bell pepper, small dice 8.00 1
Cream 1 8.00 3
Clam broth 1 8.00 3
Roux 7.00 14.00
Crystal chili sauce 2.50 5.00
Worcestershire sauce 2.50 5.00
Dry mustard powder 1.00 2.00
Parsley, chopped (bunch) 1.00 2.00
Scallions, chopped (bunch) 2.00 4.00
Sherry wine 4.00 8.00
Fresh Dungeness crab meat 5 10

Carefully measure and prepare all ingredients. Heat the butter in a suitable saute pan, and add the garlic. When the garlic sizzles, add the onions and celery. Add a pinch of salt. Saute until the onions have softened, then add the peppers. Continue to saute until all vegetables are soft. Season to taste.

Add the cream and clam broth, and bring to a boil over high heat, then whisk the roux in. Whisk until thickened and smooth. Simmer for ten minutes or until the onions are compoletely soft. Season to taste with salt and pepper mix, then add all remaining ingredients except the crab meat. Mix to incorporate the ingredients, then transfer to a 2″ hotel pan, and cool COMPLETELY.

Stir in the crab meat, mixing to break the large leg pieces slightly. Transfer to a storage container and cover. Label, date, and initial. Portion into 8 oz. deli containers. Store refrigerated.

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Champagne Mignonette

Yield 1X: 19.50 oz Allergens:
Portion: 1 oz Onion
Portions:
Shelf life: 3 days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sparkling wine 8.00 1 1 8.00
Champagne vinegar 8.00 1 1 8.00
Shallots, minced 3.00 6.00 9.00
Cracked black peppercorns 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a bowl, and mix. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Sauteed Zucchini with Brown Garlic

Yield 1X: 60.00 oz Allergens:
Portion: 4 oz Garlic
Portions: 15.0
Shelf life: 10 minutes
Date: 8.8.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 1.50 3.00 4.50
Zucchini, Green, medium dice 2 4 6
Zucchini, Yellow, medium dice 2 4 6
Garlic, sliced 1.00 2.00 3.00

Carefully measure and prepare all ingredients.

Heat a large saute pan over high heat, and add the oil. When the oil smokes, add the garlic and toss. Add both zucchini, and toss immediately. Continue to cook over high heat, tossing, until the zucchini softens.

Season to taste with salt and pepper mix, and transfer to warm plates or the steam table.