Category: Prep

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Ranch Dressing

Yield 1X: 61.00 oz Allergens:
Portion: 1.5 oz Garlic, dairy
Portions: 40.7
Shelf life: Four days
Date: 6.26.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Best foods mayonnaise 2 4 6
Buttermilk 1 8.00 3 4 8.00
Garlic paste 0.50 1.00 1.50
Freshly squeezed lemon juice 1.00 2.00 3.00
Salt 0.50 1.00 1.50
Ground black pepper (grams) 3.00 6.00 9.00

Carefully measure and prepare all ingredients.

Remove the stem end and any green ceter from the garlic cloves.

Make the garlic into pasteusing a good pinch of salt.

Combine all ingredients in a suitable mixing bowl, and whisk together.

Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.

 

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Cocktail Sauce

Yield 1X: 22.25 oz Allergens:
Portion: 1 oz none
Portions: 22.3
Shelf life: 5 days
Date: 6.29.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ketchup 1 2 3
Horseraddish sauce 2.00 4.00 6.00
Lemon juice, freshly squeezed 1.00 2.00 3.00
Worcestershire sauce 0.25 0.50 0.75
Sriracha sauce 1.00 2.00 3.00

Carefully measure all ingredients. Combine in a suitable mixing bowl, and whisk together.

Transfer to storage container, cover tightly. Label, date, and initial.

Store refrigerated.

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Luis’ Spiced Burger Meat

Yield 1X: 87.75 oz Allergens:
Portion: 8 oz Garlic
Portions: 11.0
Shelf life: 3 days
Date: 6.29.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ground beef 5 10 15
Anchovy paste 1.00 2.00 3.00
Dijon mustard 2.50 5.00 7.50
Worcestershire sauce 2.50 5.00 7.50
Garlic, minced (grams) 0.50 1.00 1.50
Capers, minced 1.25 2.50 3.75

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

Portion into 8 oz. patties using the portion ring. Store in 1/3 hotel pans with patties separated with waxed paper. Cover tightly, label, date, and initial.

Store refrigerated.

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Cooked green beans

Yield 1X: 28 oz Allergens:
Portion: 2 oz. None
Portions: 14
Shelf life: 3 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Fresh blue lake beans 2 4 6
Water 8 16 24
Salt 2.00 4.00 6.00


Carefully measure the salt and water, then combine in a suitable pot, and place over high heat. Set up an ice bath before you cook the beans, and prepare the colander to drain them. Snap or cut the stem ends off of the beans. Yield of snapped beans = 87.5%


When the water is boiling rapidly, add the beans. Keep them on high heat, and cook until the beans are almost tender, but still have a little crunch, about three minutes.


Immediately drain the beans through the colander,


then transfer to the ice bath.  Stir occasionally, and let them chill until completely chilled, about five minutes, but not longer. Drain from the ice bath, and separate any remaining ice cubes. Transfer to a cambro, cover, label, date, initial, and store refrigerated.

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Cooked Fingerling Potatoes

Yield 1X: 64 oz Allergens:
Portion: 4 oz Garlic
Portions: 20
Shelf life: 5 days
Date: 8.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Yellow or colored fingerling potatoes, washed 4 8 12
Water 4 8 12
Salt 1.25 2.50 3.75
Fresh thyme sprigs – 1/4 bunch 0.25 0.50 0.75
Fresh garlic, crushed 0.75 1.50 2.25
Ground black pepper 0.10 0.20 0.30


Carefully measure all ingredients. Prepare potatoes by washing, then combine all ingredients in a suitable pot, and place over high heat.


Bring to a rolling boil, then reduce to a slow simmer and cook until you can easily insert a skewer into the potatoes, about 10 minutes. Remove from the heat, and drain into a colander.

*NOTE*
The most important step in preparing these potatoes is to cook properly, but not overcook. If you slice the potatoes in half, and the center cracks open, they have been cooked too long.

Transfer to a sheet pan, and allow to cool at room temperature until comfortable to handle. Remove the garlic and thyme from the potatoes, then slice each potato in half lengthwise.  Allow to cool completely, then transfer to a cambro, cover tightly, label, date, initial, and store refrigerated.

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Hard Boiled Eggs, Soft Center

Yield 1X: 24 eggs Allergens:
Portion: 1 egg Eggs
Portions: 24
Shelf life: Five days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Fresh eggs 12.00 24.00 36.00
Water to cover eggs in pot by one inch


Place the eggs in a suitable pot so that they sit in two layers (don’t use too large a pot.) Add cold water to cover the top layer of eggs by one inch, then place over high heat.


Bring the water to a boil,


then immediately remove from the heat, and cover the pot.


Wait exactly six minutes, then pour the hot water out, and place the pot under cold running water for one minute.


Pour half of the water out, and replace with ice. Chill in the ice bath for 20 minutes, then drain.

Chill for 20 minutes, adding more ice if needed, then drain eggs, and transfer to a storage container. Cover, label, date, initial, and store refrigerated until needed.

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Creamed Spinach

Yield 1X: 242.00 oz. Allergens:
Portion: 6 oz. Garlic, onion, dairy, gluten
Portions: 40.3
Shelf life: 5 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X
lb. oz./each lb. oz./each
Bacon, small dice 12.000 1.000 8.00
Garlic, minced 2.000 4.000
Shallot, minced 2.000 4.000
Spinach 8.000 16.000
Butter 5.000 10.000
Flour 5.000 10.000
Milk 3.000 6.000
Parmesan cheese, finely grated 12.000 1.000 8.000
Cream 2.000 4.000

Carefully measure and prepare all ingredients. Steam the spinach, then press all liquid out using the hotel pan method.

Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until rendered and brown, then add the garlic and shallots.

Cook for aroma, then add the butter and flour. Whisk together, and cook for two minutes.  Slowly pour the milk in, whisking smooth. Bring to a boil, then reduce to a simmer and cook for 5 minutes.

Remove from the heat and stir in the spinach, Parmesan cheese and cream. Season to taste with salt and pepper. Turn out into a 2″ hotel pan. Chill completely. Cover tightly with plastic wrap, label, date, and initial. Store refrigerated.

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Caesar Dressing

Yield 1X: 194.00 oz Allergens:
Portion: 2 oz Dairy, garlic
Portions: 97.0
Shelf life: 5 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 0.5 X 1.5 X
lb oz/each lb oz/each lb oz/each
Garlic, root end off and freshly minced 8.00 4.00 12.00
Anchovies, chopped 4.00 2.00 3.00
Dijon mustard 9.00 4.50 13.50
Worcestershire sauce 5 2.5 7.5
Egg yolk 18.00 9.00 27.00
Lemon juice 24.00 12.00 36.00
50/50 Olive oil – 1/2 gallon 64.00 32.00 96.00
Olive oil, extra-virgin – 1/2 gallon 64.00 32.00 96.00
Salt and pepper mix 0.50 0.25 0.75

Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy. With the processor running, slowly drizzle both olive oils until all is incorporated.

Transfer to a mixing bowl, add the salt and pepper mix, and mix to distribute evenly. Add additional salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and adjust as needed after the first day.

Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy.

With the processor running, slowly drizzle the olive oil until all is incorporated.

Transfer to a mixing bowl, add the pepper, and mix to distribute evenly. Add salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and lemon juice, and adjust as needed after the first day.

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Seasoned Flour

Yield 1X: 424.25 oz. Allergens:
Portion: 0.25 oz. Gluten, chili, garlic
Portions: 1697.0
Shelf life: 1 Month
Date: 8.24.18
Prep Recipe Ingredient 1 X
lb. oz./each
AP Flour 25.000
Granulated Salt 14.000
Cayenne 0.500
Garlic powder 2.500
White pepper 1.250
Paprika 6.000

Carefully Measure all ingredients.

Combine in a suitable mixing bowl, and mix well using a whisk.

Transfer to a cambro, cover tightly, lable, date, and initial. Store at room temperature.