Category: Prep

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Apple Sauce

Yield 1X: 27.00 oz Allergens:
Portion: 1 oz Dairy
Portions: 27.0
Shelf life: 1 week
Date: 3.11.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Gala apples, peeled, cored (each) 6.00 12.00
Butter 4.00 8.00
Brown sugar 4.00 8.00
Apple cider vinegar 4.00 8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over medium heat. Cook, covered, until the apples are completely soft. Puree in robot coupe. Season to taste with salt and pepper.

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

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Sweet pea and green garlic risotto

Yield 1X: 14.75 oz Allergens:
Portion: 7.25 oz Onion, garlic, dairy
Portions: 2.0
Shelf life: serve
Date: 3.9.19
Prep Recipe Ingredient 1 X
lb oz/each
Par-cooked risotto 6.00
Sweet peas 1.00
Sweet pea puree 2.00
Green garlic puree 0.50
Chicken broth 4.00
Butter 0.50
Parmesan cheese 0.75

Carefully measure and prepare all ingredients. Combine the rice with both purees and half of the broth in a suitable pot. Place over high heat, and cook, stirring until the liquid is absorbed.

Add the remaining liquid and repeat. When the broth has all been absorbed, add the butter and cheese and stir in. Correct seasoning. Serve on a warm plate garnished with cheese on top.

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Sweet pea puree

Yield 1X: 43.50 oz Allergens:
Portion: 2 oz Dairy
Portions: 21.8
Shelf life: four days
Date: 3.9.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Shelled peas, larger sizes 1 8.00 3
Butter 2.00 4.00
Chicken broth 12.00 1 8.00
Sugar 1.50 3.00
Cooked spinach 4.00 8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot over medium heat, and bring to a boil. Reduce to a simmer, and cover. Cook until peas are completely soft, about five minutes.

Transfer to the Vitaprep and add the spinach. Puree until completely smooth. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Green garlic puree

Yield 1X: 16.00 oz Allergens:
Portion: 0.5 oz Garlic, dairy
Portions: 32.0
Shelf life: 1 week
Date: 3.9.19
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Green garlic, roots off, cleaned 2 4 6
Butter 4.00 8.00 12.00

Carefully measure and prepare all ingredients. Separate the white and green parts of the garlic, then chop as shown.

Heat the butter in a suitable pot, and add the white part of the garlic and a pinch of salt and pepper. Place over medium heat, and cover. Cook until completely soft and beginning to brown. Remove from the heat and cool.

Bring a pot of salted water to a boil, then add the green part of the garlic. Cook until soft, about three minutes, then strain. Allow to cool. Combine both parts in the Vitaprep, and puree smooth.

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

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Apple and Cippolini Onion Stuffing

Yield 1X: 64.00 oz Allergens:
Portion: 2 oz Garlic, onion, dairy
Portions: 32.0
Shelf life: 1 week
Date: 2.26.19
Prep Recipe Ingredient 1 X
lb oz/each
Pancetta, sliced on #3, then minced 1
Garlic, minced 1.00
Cippollini, peeled, small dice 1 8.00
Apples, peeled and cored, small dice 1 8.00
Orange juice 4.00
Panko 4.00
Parsley, chopped 0.50
Parmesan cheese 2.50

Carefully measure and prepare all ingredients. Place the pancetta into a suitable pot, and cook over medium heat, covered, until rendered. Uncover, increase heat to high, and add garlic. Stir and cook for aroma. Add cippolini onions, stir and cover. Cook until softened, then add apples. stir, and cover. Cook until apples are soft but not mushy, then remove from the heat and cool. Stir in remaining ingredients, and season to taste.

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

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Pork Chop Brine

Yield 1X: 96.00 oz Allergens:
Portion: 96 oz Garlic
Portions: 1.0
Shelf life: Three uses
Date: 2.26.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Water 4 8
Kosher salt 4.00 8.00
Honey 6.00 12.00
Garlic head, cut in half 1.00 2.00
Bay leaves (each) 3.00 6.00
Black peppercorns 0.50 1.00
Thyme (bunch) 0.50 1.00
Ice 2 4

Carefully measure and prepare all ingredients. Combine all except ice in a suitable pot, and bring to a boil. Remove from the stove, and allow to steep for 30 minutes.

Strain and add ice. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Use three times before discarding.

Cut a pocket in the center of each pork chop, and fill with brine. Transfer to a cambro, and repeat with all chops, then cover completely with brine, and allow to sit for one hour. Remove from the brine, and pat dry. Stuff with onion filling.

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Weekly Cleaning Schedule

Sam’s Grill – Weekly Cleaning Schedule

Monday
Shelves over butcher area washed and organized
Fish drawers emptied, washed, and dried

Tuesday
Shelves over fry and pantry stations washed and organized
Fry station drawers emptied, washed, and dried

Wednesday
Shelves over line and prep table washed and organized
Rear pantry cooler emptied, washed, dried, and organized.

Thursdays
Shelves under butcher station washed and organized
Front pantry cooler emptied, washed, dried, and organized

Fridays
Shelves under pantry station washed and organized
Tall reach-in emptied, washed, dried and organized

Sam’s Tavern – Weekly Cleaning Schedule

Monday
Shelves over prep area washed and organized

Tuesday
Shelves over pass washed and organized
Fryers washed and dried below

Wednesday
Chefs’ base cooler emptied, washed, dried, and organized.

Thursdays
Front cooler emptied, washed, dried, and organized

Fridays
All walls washed over prep and line

 

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Foster Compound Butter

Yield 1X: 80.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 40.0
Shelf life: Freeze
Date: 1.25.19
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter, room temperature 2 4
Brown sugar 2 4
Dark rum 1 2
Cinnamon (1/2 tsp.)

Carefully measure and prepare all ingredients. Process the butter in the Robot Coupe until smooth, then add the sugar and cinnamon. Process until smooth, then add the rum slowly.

Transfer to a bowl and chill until firm. Wrap in two portions in parchment. Chill then wrap in plastic wrap and freeze.

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Cooking, cutting and pealing lobsters for meat and shells

Bring a stock pot of heavily salted water to a rolling boil, and drop the live lobsters in. Cook for exectly three minutes, then remove to an ice and water bath. Allow to sit until completley cold.

Remove the lobsters from the ice bath, and break the claws and arms off. Cut each lobster body in half as shown. Remove meat, and reserve, remove stomach and discard.

Remove the movable part from the claw by gentilypulling and rocking from side to side to also remove the cartlidge inside. Remove the meat from the resulting piece. Crack the claws in half, and remove the meat, removing the carelidge from any claws that have it remaining.

Use a kitchen shears to cut the arm joint open and remove the meat. Make portions of one half tail, one claw, and two pieces of arm meat. Add cooked lobster tail meat to make 4 oz. portions. Cut the claw and tail into 1/2″ pieces, and place the entire portion into a portion bag. Refrigerate.

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Ricotta Meatballs

Yield 1X: 327.50 oz. Allergens:
Portion: 2 oz. Dairy, chili, gluten
Portions: 163.8
Shelf life: Freeze
Date: 2.1.19
Prep Recipe Ingredient 1 X 2 X
lb. oz./each lb. oz./each
Ground Pork 5.000 10.000
Ground Beef 5.000 10.000
Bacon ends, ground 2.000 4.000
Panko 2.000 8.000 5.000
Ricotta 3.000 6.000
Eggs (ea) 16.000 32.000
Parsley, Chopped (bu) 4.000 8.000
Chili Flakes 0.250 0.500
Salt 2.500 5.000
Black Pepper 0.250 0.500
Fennel Seed 0.500 1.000
Chicken broth, cold 1.000 8.000 3.000

Carefully measure and prepare all ingredients. Grind bacon through the medium die, then combine with all remaining ingredients. Mix in the 20 qt. mixer until sticky. Turn out. Portion into 2 oz. balls.

Freeze individually or proceed to the recipe for ricotta meatballs cooked with tomato and basil.