Category: Prep

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Lamb and Mushroom Stew

Yield 1X: 320.00 oz Allergens:
Portion: 6 oz Onion, garlic
Portions: 53.3
Shelf life: 5 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Lamb shoulder, trimmed and cubed (each) 3.00
Pearl onions, peeled 2 8.00
Crimini mushrooms, quartered 2 8.00
Celery, 3/4″ pieces 1 8.00
Carrots, 3/4″ oblique cut 1 8.00
Red wine (btl.) 1.00
Clairifed butter 2.00
Yellow onions, sliced 5
Garlic, minced 4.00
San Marzano tomatoes (can) 1.00
Chicken broth 4
Red potatoes, cooked and quartered 4
Parsley, chopped (bunch) 1.00

Carefully measure and prepare all ingredients. Brown the lamb cubes over high heat, reserve. In the same pan, blister the pearl onions, then add mushrooms, carrots, and celery, and sweat for 30 minutes. Add the wine, and cook until the alcohol is gone.

Meanwhile, heat the clarified butter over high heat, then add the sliced onions and garlic. Reduce to medium, then cook, stirring, until the onions are darkly caramelized. Cool and puree with the tomatoes. Add to the meat and vegetable mixture along with the chicken broth.

 

 

Season well with salt and pepper, and bring to a boil. Transfer to the oven at 450 F. and cook until the lamb is almost tender. Remove from the oven and add the potaotes and parsley.

Correct seasoning, then cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Cucumbers for Tomato Cucumber Salad

Yield 1X: 54.00 oz Allergens:
Portion: 3 oz Onion
Portions: 18.0
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Cucumbers, sliced 1/8″ 3
Shallots, minced 4.00
Dill, chopped 1.00
Parsley, chopped 1.00

Carefully measure and prepare all ingredients. Season the cucumbers with salt and pepper, then stir in remaining ingredients.

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

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Tomato Basil Vinaigrette

Yield 1X: 116.50 oz Allergens:
Portion: 2 oz Garlic, onion
Portions: 58.3
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X
lb oz/each
Garlic, minced 0.50
Shallots, minced 6.00
Tomato concassee 5
Basil, chiffonade 2.00
Lemon juice 4.00
EVOO 1 8.00

Carefully measure and prepare all ingredients. Combine all ingredients in a suitable bowl, and mix well. Season well with salt and pepper.

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

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German Potato Salad

Yield 1X: 170.00 oz Allergens:
Portion: 5 oz Onion
Portions: 34.0
Shelf life: 2 days
Date: 9.18.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Red potaotes, boiled and quartered 8 16
House vinaigrette 14.00 1 12.00
Whole grain mustard 4.00 8.00
Bacon, chopped and cooked 8.00 1
Yellow onion, minced 8.00 1
Parsley, coarsely chopped 4.00 8.00
Chives, minced (bunches) 4.00 8.00

Carefully measure and prepare all ingredients. Combine the vinaigrette with the whole grain mustard and mix well. Combine all ingredients, and toss to combine evenly. Season well with salt and pepper.

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

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Cioppino Base 2.0
Yield 1X: 640.00 oz Allergens:
Portion: 16 oz Garlic, chili, onion, shellfish
Portions: 40.0
Shelf life: 5 days
Date: 8.1.19
Cioppino Base 2.1
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 12.00 1 8.00 2 4.00
Chili flakes 0.50 1.00 1.50
Garlic, minced 1 2 3
Shallots, chopped 1 2 3
Onion, diced 5 10 15
Carrot, diced 2 8.00 5 7 8.00
Celery, diced 2 8.00 5 7 8.00
San Marzano tomatoes, crushed (can) 3.00 6.00 9.00
Roasted peppers, drained & diced (can) 1.00 2.00 3.00
Thyme (bunch) 1.00 2.00 3.00
Bay leaves (each – tied with thyme) 6.00 12.00 1 2.00
Chicken broth 16 32 48
Lobster base (dissolve in broth) 1 2 3
Parsley, chopped )bu.) 3.00 6.00 9.00
Basil, chiffonade (bu.) 3.00 6.00 9.00

 

Carefully measure and prepare all ingredients. Heat the olive oil in a stock pot over high heat, then add the chili flakes. Stir to disperse, then add the garlic. Cook, stirring, until the garlic begins to brown. Add the shallots, and cook until soft, then add the onions, carrot, and celery, and season with salt and pepper. Stir to mix.

Cook the vegetables over high heat until soft, about 30 minutes. Add the tomato, roasted peppers, chicken broth and lobster base. Bring to a boil, then reduce to a fast simmer. Cook for one hour. Add the thyme and bay leaves, and return to a boil. Reduce to a simmer, and cook for 30 minutes.

 

 

 

Remove from the heat, correct seasoning, and add the parsley and basil. Stir well to combine. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Braised Romano Beans

Yield 1X: 309.00 oz Allergens:
Portion: 6 oz Garlic, onion
Portions: 51.5
Shelf life: 2 days
Date: 7.26.19
Prep Recipe Ingredient 1 X
lb oz/each
Bacon ends, medium dice 2
Garlic, minced 4.00
Onions, small dice 2
San Marzano tomatoes, crushed (can) 1.00
Romano beans, stems off, cooked soft 15

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

Add garlic, and stir for 15 seconds, then add onions and a little salt and pepper, and cook, stirring occasionally until the onions are soft. Add the tomatoes, bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, then add the blanch beans.

Bring the mixture to a boil, then reduce to a simmer. Cook until the beans are soft. Remove from the heat, season to taste with salt and pepper, then transfer to a hotel pan to cool.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Reheat in a pot over medium flame. Hold in the steam table.

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Soup – Clam Chowder, Red

Yield 1X: 1130.00 oz Allergens:
Portion: 8 oz Onion, garlic, dairy, shellfish
Portions: 141.3
Shelf life: 6 days
Date: 8.2.19
Prep Recipe Ingredient 1 X
lb oz/each
Butter, whole 8.00
Garlic, minced 8.00
Onions, diced 5
Carrots, diced 5
Celery, diced 5
White wine (six cups) 6.00
Sherry wine (six cups) 6.00
San Marzano tomatoes, crushed (can) 2.00
Clam base (dissolve in hot water) 2
Water, hot (2 gals.) 16
Thyme (bunch) 1.00
Bay leaves – tied with thyme (each) 6.00
White pepper (1 Tbl.) 1.00
Dried oregano (2 Tbls.) 2.00
Dried marjoram (2 Tbls.) 2.00
Roux 4
Potatoes, 3/4″ dice 15
Clams, chopped with liquid 15

Carefully measure and prepare all ingredients. Melt the butter in a stock pot, then add the garlic and cook for aroma. Add the vegetables and a good sprinkle of salt. Cook over high heat, stirring, until the vegetables soften. Add the wine, and cook until alcohol smell is gone, about 15 minutes. Add the Tomatoes, and bring to a boil.

Reduce to a simmer and cook for 30 minutes minutes. Then add the water and clam base, thyme and bay leaves, pepper, marjoram, and oregano. Whisk the room temperature roux in, and return to a boil. Add the potatoes, and return to a boil. Reduce to a simmer, and cook until the potatoes are soft. Add the clams, and bring to a boil, then remove from the heat and cool in an ice bath with an ice wand in each bucket.

 

Cover. Label, date, and initial. Store refrigerated.

 

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Stock, Sweet Corn

Yield 1X: 314.70 oz Allergens:
Portion: 4 oz Dairy, garlic
Portions: 78.7
Shelf life: 5 days
Date: 6.28.19
Prep Recipe Ingredient 1 X
lb oz/each
Chicken broth 16
Corn cobs (case) 0.50
Parmesan rind 2
Garlic head, halved 1.00
Onions, diced 1
Celery, diced 8.00
Black peppercorns 0.50
Parsley 0.50
Dried porccini mushrooms 0.20

Carefully measure and prepare all ingredients. Combine chicken stock and Parmesan rind, and bring to a boil. Reduce to a simmer and cook for one hour. Add remaining ingredients, return to a boil, reduce to a simmer, and cook for one more hour. Strain.

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

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Lemon Anchovy Aioli

Yield 1X: 47.00 oz Allergens:
Portion: 1 oz Garlic
Portions: 47.0
Shelf life: 3 days
Date:
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tuna, poached, crumbled 1 2
Anchovy filets 1.00 2.00
Lemon juice 5.00 10.00
Garlic, crushed 0.50 1.00
Capers, drained 2.50 5.00
Octopus cooking liquid, reduced 1/2 4.00 8.00
Egg yolks 3.00 6.00
EVOO 1 2

Carefully measure and prepare all ingredients. Combine everything except the olive oil in the Vita Prep, and process until completely smooth. Reduce speed to medium, and ad the olive oil slowly. Season to taste with salt and pepper.

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

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Poached Octopus

Yield 1X: 24.00 ea Allergens:
Portion: 1 ea Garlic, chili, shellfish
Portions: 24.0
Shelf life: 4 days
Date: 6.28.19
Prep Recipe Ingredient 1 X
lb oz/each
Spanish octopus, 4-5 #, defrosted 3.00
EVOO 4.00
Garlic cloves, crushed 1.00
Chili flakes 0.25

Carefully measure and prepare all ingredients. Heat the olive oil over high heat, then add the garlic. Cook, stirring, until the garlic begins to brown, then add the chili flakes and stir. Add the octopus and bring to a boil, stirring occasionally. Reduce to a simmer and cover. Cook for 30 minutes, then remove from the heat and allow to cool in the liquid.

When cool, separate the legs from the head and beak. Take care to attach more of the area around the beak to the smaller legs. Portion into 3 oz. bags, roughly one tentacle per portion. Reserve 4 cups of the cooking liquid, and reduce to half. Reserve for the octopus sauce.

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