Category: Prep

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Soup, Potato Leek (hot) Vichyssoise (cold)

Yield 1X: 180.00 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 30.0
Shelf life: 4 days
Date: 8.3.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Leeks, split, washed, and chopped 1 8.00 3 4 8.00
Celery, trimmed and chopped 6.00 12.00 1 2.00
Yellow onion, chopped 8.00 1 1 8.00
Russet potato, peeled and diced 3 6 9
Chicken stock 6 12 18
Cream 2 4 6
Salt and pepper to taste

Carefully measure and prepare all ingredients. Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,and sweat until softened.

Add the broth and potatoes, and increase the heat to high. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Remove from the heat, and puree using an imersion blender or blender.


Add cream, and puree to incorporate, then correct seasoning to taste. Transfer to a storage container and chill in an ice bath using an ice wand. Cover, label, date, and initial. Store refrigerated.

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Spicy Remoulade

Yield 1X: 34.00 oz. Allergens:
Portion: 2 oz. Onion, chili, eggs
Portions: 17.0
Shelf life: 2 days
Date: 1.27.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb. oz./each lb. oz./each lb. oz./each
Best Foods Mayonnaise 2.000 4.000 6.000
Shallot, minced 1.000 2.000 3.000
Caper, minced 0.500 1.000 1.500
Cornichon, minced 0.750 1.500 2.250
Parsley, minced 0.500 1.000 1.500
Chives, minced 0.250 0.500 0.750
Chipotle chili, minced 1.500 3.000 4.500

Carefully measure and prepare all ingredients. Combine in a stainless mixing bowl, and mix well. Correct seasoning.

Transfer to a storage container. Cover, label, date, and initial. Store refrigerated.

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Crabcakes – Batch

Yield 1X: 160.00 oz Allergens:
Portion: 5 oz Garlic, onion, dairy, shellfish
Portions: 32.0
Shelf life: Freeze
Date: 8.1.18
Prep Recipe Ingredient 1 X 0.5 X
lb oz/each lb oz/each
EVOO 3.00 1.50
Garlic, minced 1.50 0.75
Onion, small dice 2 1
Red bell pepper, small dice 12.00 6.00
Yellow bell pepper, small dice 12.00 6.00
Dungeness crab meat 5 2 8.00
Mayonnaise 1 4.00 10.00
Eggs (each) 6.00 3.00
Panko 14.00 7.00
Chives, minced 2.50 1.25
Basil, chiffonade 2.50 1.25

Carefully measure and prepare all ingredients. Heat a large saute pan over high heat, and add the oil. Add the garlic, and cook for aroma. Add the onions, and reduce the heat slightly. Cook tossing regularly, until the onions are soft, then add the peppers and cook until soft. Season with salt and pepper.
Transfer to a clean sheet pan. Cool completely in the walk-in. When the vegetables are completely cool, combine with remaining ingredients, and mix thoroughly. Portion at 2.5 oz. each for appetizer or 1 oz. for passed apps. Form into flat patties with square sides. Flour, egg wash, and panko. Freeze on sheet pans until solid.Transfer to a storage container and cover. Label, date, and initial. Store frozen.

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Lemon (Caper) Butter Sauce

Yield 1X: 40.00 oz Allergens:
Portion: 1.5 oz Onion, dairy
Portions: 26.7
Shelf life: one day
Date: 8.1.18
Lemon (Caper) Butter Sauce
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Shallots, sliced 6.00 12.00 1 2.00
White wine 1 2 3
Black peppercorns 0.50 1.00 1.50
Cream 12.00 1 8.00 2 4.00
Butter, whole – cold, diced 1 2 3
Lemon juice, freshly squeezed 4.00 8.00 12.00
For caper version add:
Capers, lightly chopped (for 10 oz.) 1.25 2.50 3.75

Carefully measure and prepare all ingredients. Saute shallots in the first butter until translucent,

then add the peppercorns and wine. Reduce slowly until almost dry.

Add cream, and bring to a boil. Stir the butter in, a few chunks at a time. When all butter is incorporated, bring to a boil, then remove from the heat.

Strain through the fine chinois. Add the lemon juice and season well with salt and pepper. Hold warm, but do not boil.

For caper version, measure add 1.25 oz. of capers per 10 oz. of sauce.

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Shrimpy Deviled Eggs, Prep

Yield 1X: 55.00 ea Allergens:
Portion: 5 ea Dairy, chili, onion, shellfish
Portions: 11.0
Shelf life: 4 days
Date: 12.24.18
Prep Recipe Ingredient 1 X
lb oz/each
Eggs (each) 30.00
Best Foods mayonnaise 6.00
Dijon mustard 3.00
Crystal hot sauce 2.25
Worcestershire sauce 0.75
Chives, chopped (bunch) 1.00
Lemon zest (each) 4.50
Chopped bay shrimp – for filling 12.00

Carefully measure and prepare all ingredients. Place eggs in a suitable pot, and cover with cold water by 1″. Place over high heat, and bring to a rolling boil. Cover and remove from the heat. Allow to sit for 15 minutes, then pour the water off and cover with cold water and ice. Allow to cool completely.

Peel the eggs then cut in half lengthwise. Remove the yolks and force through a sieve into a mixing bowl using a rubber spatula. Add remaining ingredients and mix well. Season to taste with salt and pepper.

Transfer to a plastic pastry bag. Label, date, and initial. Store refrigerated.

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Marinated Roasted Beets

Yield 1X: 48.00 oz Allergens:
Portion: 4 oz Garlic
Portions: 12.0
Shelf life: 3 days
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Beets, tops and bottoms cut off 4 8 12
EVOO 2.00 4.00 6.00
Garlic, crushed 1.50 3.00 4.50
Thyme sprigs 0.50 1.00 1.50
Red wine vinegar 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Arrange the beets, cut side down, in a suitable pot. Pour the EVOO over the top, add 1/4″ water, and add the garlic and thyme. Season well with salt and pepper. Cover the pot.

Roast at 350 F. for 90 minutes or until tender, then remove from the oven and cool completely.

Remove the skin, and cut each beet into eight wedges. Transfer to a bowl, then add the vinegar. Season again with salt and pepper, then toss to combine.

Allow to marinate for 15 minutes, tossing regularly.Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Orchiette with Eggplant and Tomato

Yield 1X: 64.00 oz Allergens:
Portion: 6 oz Garlic, gluten, dairy
Portions: 10.7
Shelf life: 15 minutes
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 2.00 4.00 6.00
Eggplant, large dice 1 8.00 3 4 8.00
Cooked orchiette pasta 1 8.00 3 4 8.00
Water or chicken broth as needed
Garlic, sliced 1.00 2.00 3.00
Parmesan cheese, grated 3.00 6.00 9.00
Tomato, chopped 1 2 3
Basil, chiffonade 0.50 1.00 1.50


Carefully measure and prepare all ingredients.

Toss the eggplant with the olive oil, and season with salt and pepper. Transfer to a sheet pan, and roast at 450 F. for 20 minutes or until soft and lightly browned. Cool.

Hold in the steam table for up to 15 minutes.

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Cooked Orchiette Pasta

Yield 1X: 50.00 oz Allergens:
Portion: 6 oz Gluten
Portions: 8.3
Shelf life: 2 days
Date: 7.30.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Orchiette pasta 1 8.00 3 4 8.00
EVOO 2.00 4.00 6.00

Heat heavily salted water (1.25 oz salt per gallon) to a rolling boil, then add the pasta. Stir to separate. Cook at a boil for eleven minutes, then drain and chill under running cold water.

Transfer to a bowl, and add the EVOO. Toss to combine. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Crab Rangoon Prep

Yield 1X: 69.98 oz Allergens:
Portion: 0.33 oz Shellfish, dairy, garlic, onion, chili
Portions: 212.0
Shelf life: Freeze
Date: 7.26.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Cream cheese, natural, Gina Marie 2 4 6
Crab meat, squeeze dry 2 4 6
Salt 0.35 0.70 1.05
Black pepper, freshly ground 0.13 0.25 0.38
Scallions, 10 each, sliced thinly 3.00 6.00 9.00
Garlic, minced 0.50 1.00 1.50
Sriracha 1.00 2.00 3.00
Soy sauce 1.00 2.00 3.00
Wonton wrappers (each) 212.00 424 636

Carefully measure and prepare all ingredients. Combine all ingredients in a mixer and mix just until combined. Do not over mix so that the crab loses all shape. Lay the wonton wrappers out on your work surface and scoop the filling into the center of each wrapper, 1/3 oz. ( 2 t.) each. Brush the edges with water.

Wrap like tortellinis: first fold in half. Pinch the two sides together. Then fold the wings over each other, and seal with a drop of water. Arrange on sheet pans lined with baking paper, then freeze until solid.

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

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Croistini

Slice the baguette in a bias 1/4″ thick. Brush with EVOO,  then arrange on a rack on a sheet pan.  Saeson with salt and pepper mix, then bake at 350 F until golden brown.

Cool, transfer to a storage container, cover, label, date, and initial. Store at room temperature.