Marinated Chicken Breasts

Transcription

1 Marinated Chicken Breasts 1 cup balsamic vinaigrette dressing 1 tbsp. salt and pepper mix 10 x 6 oz. chicken breasts Gloves 4 half hotel pan 2. Combine and whisk balsamic vinaigrette and salt and pepper. 3. Toss chicken breasts in mixture. 4. Store and refrigerate. Notes

2 Marinated Chicken Strips 10 x 6 oz. chicken breasts 2 cups ranch dressing 6 oz. all-purpose flour 1 tbsp. salt and pepper mix Gloves Chef s knife Cutting board Bowl 4 half hotel pan Suitably sized storage container 2. Cut breasts into five strips each. 3. Combine and mix rest of ingredients. 4. Toss chicken strips in mixture. 5. Store and refrigerate. Notes

3 Salad Mix Fresh Cut 1 head iceberg lettuce 1 head green leaf lettuce 1 head romaine lettuce 1 cup shredded carrots 2 cups red cabbage, shredded at ¹ ₄ Gloves Medium lexan Chef s knife Cutting board Fryer skimmer Salad spinner 2. Place lexan filled with ice water at your station. 3. Remove outside leaves of lettuce, plus limp or brown leaves. 4. Clip ¹ ₂ off tops of romaine and green leaf lettuce. 5. Cut all lettuce into 1 ¹ ₂ squares and drop into ice water. Remove core and ribs from iceberg lettuce. 6. Add carrots and cabbage, then mix. 7. Skim remaining ice with fryer skimmer. 8. Transfer to salad spinner and spin till dry. 9. Store and refrigerate. Notes

4 Side Salad 2 oz. prepared salad mix* 3 slices cucumber, cut ¹ ₈ thick 3 grape tomatoes 1 slice red onion, cut ¹ ₈ thick 6 croutons 1 ¹ ₂ fl. oz. Guest s preferred dressing *Forgotten how to make these? Go back to: Salad Mix Fresh Cut Gloves Salad plate 2 oz. ramekin 1. Prepare your mis en place. 2. Transfer prepped salad mix to salad plate pile high. 3. Arrange cucumber and tomatoes. 4. Top with red onion slice, broken into rings, and croutons. 5. Serve with dressing. Notes

5 Pesto Red Skin Potatoes For Preparation 5 lb. red, B-sized potatoes For Service 6 oz. prepared red B-sized potatoes 1 pinch salt and pepper mix 1 tbsp. pesto For Preparation 2 perforated steamer tray Chef s knife Cutting board Full sheet pan For Service Mixing bowl

6 For Preparation 2. Cut 5 lb. potatoes into 1 ¹ ₂ wedges. 3. Place the potatoes on a steamer tray and steam until tender. 4. Transfer potatoes into a cooler for 1 hour, uncovered. 5. Remove from cooler and hold on line for service. For Service 6. Deep fry 6 oz. portion for 3 4 minutes. 7. Transfer potatoes to fry dump station. 8. Place in mixing bowl, followed by salt and pepper and pesto then mix. 9. Serve with appropriate entrée. Notes

7 Red Skin Mashed Potatoes 3 lb. red, B-sized potatoes 1 tbsp. salt and pepper mix 1 cup ranch dressing Chef s knife Cutting board 2 perforated steamer tray (if using a steamer instead of pot) 8 qt. stainless-steel mixing bowl Whisk Measuring cups 2. Wash and steam 3 lb. of cleaned potatoes for 20 minutes, or until soft. 3. Transfer to mixing bowl and mash or whisk until almost smooth. 4. Add ranch dressing, salt and pepper mix, and mash until completely smooth. 5. Hold mash hot on line, for service. Notes

8 Chicken Caesar Salad 1 x 6 oz. marinated chicken breast* 1 pinch salt and pepper mix 4 ¹ ₂ oz. prepped romaine lettuce* 2 fl. oz. Caesar dressing ¹ ₂ oz. grated Parmesan cheese 1 oz. croutons ¹ ₂ oz. shredded Parmesan cheese 1 grilled ciabatta *Forgotten how to make these? Go back to: Marinated Chicken Breasts Salad Mix Fresh Cut Tongs Chef s knife Cutting board Large pasta bowl 2 oz. ladle 5 qt. stainless-steel mixing bowl 2. Season chicken breast with salt and pepper. 3. Grill until cooked through to 165 ºF. 4. Remove breast and allow to rest for 2 3 minutes. 5. Place lettuce, grated Parmesan, half the croutons and Caesar dressing into a stainless-steel mixing bowl. 6. Lightly toss salad. 7. Transfer to a salad bowl pile high. 8. Cut ciabatta lengthwise and brush with Caesar dressing. 9. Grill ciabatta for 1 minute, to toast. 10. Slice the chicken breast neatly. 11. Arrange the chicken breast on top of the salad. 12. Cut ciabatta diagonally and arrange around bowl. 13. Garnish with parmesan. 14. Add remaining croutons and serve.

9 Notes

10 Grilled Sirloin Salad 1 x 5 oz. top sirloin 2 pinches salt and pepper mix 3 oz. spring mix 1 oz. crumbled blue cheese 2 fl. oz. balsamic vinaigrette 3 grape tomatoes, halved 5 thinly sliced red onion rings 1 grilled ciabatta slice Tongs Chef s knife Cutting board Large pasta bowl 2 oz. ladle 5 qt. stainless-steel mixing bowl 2. Season sirloin with salt and pepper. 3. Grill sirloin to desired temperature. 4. Remove sirloin and allow to rest for 2 3 minutes. 5. Add salad mix, half crumbled blue cheese and vinaigrette, and toss thoroughly. 6. Transfer salad to salad bowl pile high. 7. Slice sirloin on bias and fan over salad. 8. Add halved grape tomatoes. 9. Add remaining blue cheese. 10. Top salad with thinly sliced, red onion rings. 11. Cut ciabatta lengthwise. 12. Top the salad with grilled ciabatta and serve. Notes

11 Classic Burger 1 dusted Kaiser corn bun ¹ ₄ fl. oz. clarified butter or butter substitute 1 x 8 oz. Angus hamburger patty 2 pinches salt and pepper mix 2 slices choice cheese 1 green lettuce leaf 2 slices tomato, ¹ ₄ thick 1 thin slice red onion 3 pickle chips 1 pickle spear 5 oz. french fries Chef s knife Cutting board Spatula Large dinner plate 2. Cut bun in half and brush with butter. 3. Toast buns for 2 3 minutes, butter side down. 4. Season patty with salt and pepper. 5. Grill patty to desired temperature. 6. Flip burger patty and remove buns from flat top. 7. Top patty with cheese. 8. Arrange garnish on plate. 9. Arrange buns and patty. 10. Add fries and serve.

12 Notes

13 Bacon Cheddar Barbecue Burger 1 dusted Kaiser corn bun ¹ ₄ fl. oz. clarified butter or butter substitute 1 x 8 oz. Angus hamburger patty 2 pinches salt and pepper mix 1 green lettuce leaf 2 slices tomato, ¹ ₄ thick 1 thin slice red onion 3 pickle slices 1 fl. oz. barbecue sauce 3 cooked slices 13/17 bacon 2 slices Cheddar cheese 5 oz. french fries Chef s knife Cutting board Spatula Large dinner plate Tongs 2. Cut bun in half and brush with butter, and heat on flat top for 2 3 minutes. 3. Season patty with salt and pepper. 4. Grill patty to desired temperature. 5. Arrange bottom bun on plate, followed by garnish on side. 6. Top patty with barbecue sauce, bacon and Cheddar. 7. Melt cheese under salamander. 8. Arrange buns and patty with sauce, bacon and Cheddar on plate. 9. Add fries and serve.

14 Notes

15 Grilled Salmon BLT 1 x 6 oz. salmon fillet 2 pinches salt and pepper mix Pancake syrup 1 x 6 ciabatta roll ¹ ₄ fl. oz. clarified butter or butter substitute 3 cooked strips 13/17 bacon 1 tbsp. Dijon mustard 1 green lettuce leaf 2 slices tomato 5 oz. french fries 1 pickle spear Non-stick spray Chef s knife Cutting board Large dinner plate Tongs Spatula Bamboo picks Plastic spatula 2. Spray fillet with nonstick spray, and season with salt and pepper mix. 3. Grill fillet, 2 minutes per side. 4. Remove fillet and cover with syrup, then finish in oven at 350 ºF, for about 4 minutes. 5. Cut ciabatta in half and butter both sides. 6. Toast ciabatta on flat top for 1 2 minutes. 7. Heat bacon. 8. Brush ciabatta with Dijon. 9. Remove fillet from oven. 10. Build sandwich in this order: bottom of ciabatta, salmon fillet, bacon, lettuce, tomatoes, and ciabatta top. 11. Secure, cut and arrange sandwich. 12. Add fries and serve.

16 Notes

17 Tuscan Chicken Sandwich with Pesto Mayonnaise Pesto Mayonnaise ¹ ₄ cup pesto 2 cups mayonnaise Tuscan Chicken Sandwich 1 x 6 oz. marinated chicken breast* 2 pinches salt and pepper mix 1 x 6 ciabatta roll ¹ ₄ fl. oz. clarified butter or butter substitute 2 slices Provolone cheese 2 tbsp. pesto mayonnaise 1 oz. roasted red peppers, julienned 1 green lettuce leaf 2 slices tomato, cut ¹ ₄ thick 5 oz. french fries 1 pickle spear *Forgotten how to make these? Go back to: Marinated Chicken Breasts Pesto Mayonnaise 5 qt. mixing bowl Measuring cups Plastic spatula Storage container

18 Tuscan Chicken Sandwich Pastry brush Chef s knife Cutting board Large dinner plate Tongs Spatula Bamboo picks 5 qt. stainless-steel mixing bowl Pesto Mayonnaise 2. Combine pesto and mayo in mixing bowl. 3. Transfer, store and refrigerate. Tuscan Chicken Sandwich 4. Season chicken breast with salt and pepper mix. 5. Grill chicken through to 165 ºF. 6. Cut and butter ciabatta. 7. Heat ciabatta for 3 4 minutes. 8. Turn chicken breast. 9. Top chicken breast with Provolone. 10. Melt under salamander. 11. Brush ciabatta with pesto mayonnaise and build sandwich in this order: bottom of ciabatta, chicken breast with Provolone, roasted red peppers, lettuce, tomato, and ciabatta top. 12. Secure, cut and arrange sandwich. 13. Add fries and pickle spear and serve. Notes

19 Pub Chips with Spicy Ketchup Spicy Ketchup 14 fl. oz. ketchup 4 fl. oz. Frank s Wing Sauce 1 tsp. granulated garlic Pub Chips 2 lb. frozen potato chips 1 tbsp. fry salt Spicy Ketchup Measuring jug 2 oz. ladle 5 qt. mixing bowl Whisk Spatula Storage container Pub Chips Fryer skimmer Fry dump station Ramekin Appetizer plate

20 Spicy Ketchup 2. Combine ketchup, Frank s Wing Sauce and granulated garlic. 3. Store and refrigerate. Pub Chips 4. Heat oil in fryer at 350 ºF. 5. Place frozen potato chips in fryer. Use skimmer to separate clumps. 6. Transfer to fry dump station. 7. Season evenly. 8. Fill ramekin with 3 fl. oz. spicy ketchup. 9. Place ramekin in center of plate. 10. Arrange potato chips around ramekin. Notes

21 Chicken Strips Fresh 5 fresh chicken strips* All-purpose flour for coating 3 fl. oz. requested sauce 3 oz. pub chips* *Forgotten how to make these? Go back to: Marinated Chicken Strips Pub Chips with Spicy Ketchup 4 ¹ ₂ half hotel pan Tongs Ramekin Appetizer plate 2. Remove chicken strips from marinade and place in pan of flour. Toss. 3. Transfer strips to deep fryer at 350 ºF. Fry until they float. 4. Transfer to fry dump station. 5. Arrange strips on plate pile high. 6. Fill ramekin with Guest s choice of sauce. 7. Place ramekin in center of plate. 8. Plate pub chips. 9. Serve. Notes

22 Chicken Strips Frozen 3 frozen chicken strips 2 fl. oz. requested sauce 3 oz. pub chips* *Forgotten how to make these? Go back to: Pub Chips with Spicy Ketchup Fryer skimmer Measuring cups Tongs Ramekin Appetizer plate 2. Transfer strips to deep fryer at 350 ºF. Fry until they float. 3. Transfer strips to fry dump station. 4. Arrange strips on plate pile high. 5. Fill ramekin with Guest s choice of sauce. 6. Place ramekin in center of plate. 7. Plate pub chips. 8. Serve. Notes

23 Buffalo Wings 6 jumbo chicken wings 3 fl. oz. Frank s Wing Sauce 1 pinch salt and pepper mix 3 fl. oz. blue cheese dressing 3 oz. pub chips 3 x 4 celery stalks 3 x 4 carrot sticks 5 qt. mixing bowl Tongs Ramekin 2 oz. ladle Appetizer plate 2. Put wings into fryer at 350 ºF until internal temperature reaches 165 ºF. 3. Transfer wings to fry dump station. 4. Place wings in mixing bowl. 5. Add Frank s Wing Sauce and 1 pinch salt and pepper mix then toss. 6. Plate celery stalks, carrot sticks, dressing, pub chips and prepared wings. 7. Serve. Notes

24 Quesadilla with Quesadilla Cheese Quesadilla Cheese 5 lb. shredded Cheddar and Monterey Jack cheese mix ¹ ₄ cup chili powder 1 tbsp. cumin ¹ ₂ bunch freshly minced cilantro Quesadilla ¹ ₂ fl. oz. clarified butter or butter substitute 1 x 12 flour tortilla 1 cup prepared quesadilla cheese 3 oz. chicken, diced and cooked ¹ ₂ cup peppers and onions, diced and sautéed 1 ¹ ₂ oz. sour cream 1 ¹ ₂ oz. salsa 1 lettuce leaf Quesadilla Cheese Measuring cups 20 qt. mixing bowl Storage container Quesadilla Spatula Steak weight Chef s knife Cutting board 2 small ramekins Appetizer plate

25 Quesadilla Cheese 2. Add cheese mix, chili powder, cumin and cilantro to mixing bowl. Mix thoroughly. 3. Store and refrigerate. Quesadilla 4. Spread butter onto flat top and place tortilla directly on top of butter. 5. Spread quesadilla cheese over tortilla. 6. Spread chicken and peppers and onions over half of tortilla. 7. Fold into half moon shape and grill each side for 3 4 minutes. 8. Remove quesadilla from flat top and cut into four. 9. Place ramekins with salsa and sour cream on plate, on top of lettuce leaf. 10. Plate quesadilla. 11. Serve. Notes

26 Sliders 3 x 2 oz. slider patties 2 pinches salt and pepper mix ¹ ₂ fl. oz. clarified butter or butter substitute 3 x 2 ¹ ₂ corn-dusted mini buns 3 cooked slices 13/17 bacon 1 ¹ ₂ slices Cheddar cheese 3 oz. pub chips* *Forgotten how to make these? Go back to: Pub Chips with Spicy Ketcup Spatula Chef s knife Cutting board Bamboo picks Appetizer plate 2. Season slider patties with salt and pepper mix. 3. Place sliders on charbroiler cook to medium. 4. Butter buns and place on flat top. 5. Turn patties to create crisscross char pattern. 6. Remove buns from flat top. 7. Flip patties. 8. Remove patties. 9. Cut bacon strips in half and place on patties. 10. Top sliders with cheese. 11. Place patties on bottom buns. 12. Secure top buns with bamboo picks. 13. Plate with pub chips and serve.

27 Notes

28 Hummus and Pita 1 x 6 pita bread 4 oz. hummus 1 tsp. pesto 2 oz. feta cheese 3 x 4 carrot sticks 3 x 4 celery stalks 6 x ¹ ₄ slices of cucumber, cut on bias 5 grape tomatoes 5 stuffed queen olives Tongs Ramekin Measuring spoons Chef s knife Cutting board 2. Warm pita on charbroiler for 30 seconds. 3. Cut pita into 8 triangles. 4. Arrange triangles on plate. 5. Place ramekin with hummus in center of plate. 6. Spoon pesto onto hummus. 7. Arrange feta, carrots, celery, cucumber, tomatoes and olives on plate. 8. Serve. Notes

29 Whiskey Sirloin with Whiskey au Jus Whiskey au Jus ¹ ₂ gal. water 4 fl. oz. whiskey 2 oz. beef base 4 fl. oz. Knorr Demi-Glace Sauce Mix powder Whiskey Sirloin 1 x 10 oz. sirloin 2 pinches salt and pepper mix 1 fl. oz. whiskey au jus 2 onion rings 2 requested sides Whiskey au Jus 5 qt. sauce pan Hotel pan Measuring jug Whisk Storage container Whiskey Sirloin Tongs Large dinner plate 1 oz. ladle

30 Whiskey au Jus 2. Combine water, whiskey, beef base, demi-glace, and bring to boil. Whisk well. 3. Reduce heat and simmer for 20 minutes. Add more whiskey, if necessary. 4. Transfer to hotel pan to cool, uncovered. 5. Once cold, transfer to storage container and refrigerate. Whiskey Sirloin 6. Season sirloin. 7. Grill sirloin to Guest s preference. 8. Plate side dishes. 9. Plate sirloin next to sides. Garnish 1. Arrange onion rings. 2. Ladle hot whiskey au jus over sirloin. 3. Wipe spills off plate and serve. Notes

31 Citrus Grilled Salmon with Citrus Butter Sauce Citrus Butter Base Juice and zest of 1 orange, 1 lime, 1 lemon 8 fl. oz. white wine 4 fl. oz. heavy cream 1 lb. softened butter ¹ ₄ tsp. kosher salt ¹ ₂ tsp. ground or fresh black pepper Citrus Grilled Salmon 1x 6 oz. skinless, boneless salmon fillet ¹ ₄ fl. oz. olive oil 1 pinch salt and pepper mix 2 requested sides 2 fl. oz. citrus butter sauce 1 fresh lemon slice Citrus Butter Sauce 2 fl. oz. heavy cream 1 pinch salt and pepper 1 tbsp. citrus butter base Citrus Butter Base 5 qt. sauce pan Whisk Measuring spoons and cups 2 hotel pan Sieve or strainer Storage container

32 Citrus Grilled Salmon Spatula Whisk 2 x 6 sauté pans Large dinner plate Tongs Citrus Butter Base 2. Combine zest, juice and white wine. Reduce by half. 3. Add heavy cream, bring to boil. 4. Remove from heat. Add and whisk in butter, 2 oz. at a time. 5. Strain sauce into hotel pan, and season with salt and pepper. 6. Transfer pan to cooler, then storage container. Citrus Grilled Salmon 7. Coat salmon with olive oil and season. 8. Grill salmon on very hot charbroiler for 1 minute. 9. Turn salmon 90º for 1 minute for grill marks. 10. Flip salmon and cook for 1 minute. 11. Bake salmon at 350 ºF for 3 4 minutes. Citrus Butter Sauce 12. Bring cream to boil and reduce by half. 13. Reduce heat and whisk in 1 tbsp. citrus butter base. 14. Season. 15. Plate requested sides. 16. Arrange salmon. 17. Top salmon with citrus butter sauce. Garnish 1. Arrange lemon slice. 2. Wipe spills off plate and serve. Notes

33 Monterey Grilled Chicken 1 x 6 oz. marinated chicken breast* 2 pinches salt and pepper mix 1 fl. oz. barbecue sauce 1 ¹ ₂ oz. diced tomato 2 cooked slices 13/17 bacon 2 slices Monterey Jack cheese 2 requested sides 1 tbsp. thinly sliced green onion *Forgotten how to make these? Go back to: Marinated Chicken Breasts Tongs Spatula 1 oz. ladle Large dinner plate 2. Season chicken breast on both sides. 3. Grill chicken breast. Turn to create crisscross char pattern. 4. Top with barbecue sauce, most of the diced tomato, bacon slices and Monterey Jack cheese. 5. Melt cheese under salamander. 6. Plate requested sides. 7. Plate chicken.

34 Garnish 1. Sprinkle remaining tomato and green onion over melted cheese. 2. Wipe spills off plate and serve. Notes

35 Garden Penne Pasta 2 cups penne pasta, cooked al dente 1 fl. oz. olive oil 1 oz. yellow onion cut into ¹ ₄ slices ¹ ₂ tsp. minced garlic 1 oz. mushrooms cut into ¹ ₄ slices 2 oz. zucchini cut into ¹ ₄ slices 2 oz. yellow squash cut into ¹ ₄ slices 2 oz. steamed broccoli 1 oz. roasted red pepper julienned into ¹ ₄ slices 2 pinches salt and pepper mix 1 fl. oz. white wine 1 tbsp. pesto 1 oz. shredded Parmesan cheese Half 6 ciabatta, grilled 1 requested side Measuring cups Chef s knife Cutting board Water basket 10 sauté pan Large pot of boiling water Large pasta bowl 2. Heat pasta. 3. Heat olive oil. 4. Sauté onions for 1 minute. 5. Add garlic, mushrooms, zucchini, squash, broccoli and roasted red peppers. 6. Season and sauté for 2 minutes. 7. Add white wine and reduce by half. 8. Drain penne; add to pan with pesto. Toss well. 9. Transfer into pasta bowl.

36 Garnish 1. Sprinkle Parmesan. 2. Cut ciabatta diagonally. Arrange on plate. 3. Serve with requested side. Notes

37 Brownie Sundae 1 freshly-baked brownie 1 cup vanilla bean ice-cream 1 oz. whipped cream 1 fl. oz. chocolate sauce 1 strawberry. Chef s knife Cutting board Bowl 8 oz. ice-cream scoop 2. Cut brownie into 4 pieces. 3. Microwave brownie for 20 seconds. 4. Place 1 brownie piece at bottom of bowl. 5. Scoop 8 oz. ice-cream into bowl. 6. Place 2 pieces brownie on either side. 7. Pipe cream on opposite sides of ice-cream. 8. Pipe cream on top of ice-cream. 9. Drizzle chocolate sauce. 10. Crumble remaining brownie over sundae. Garnish 1. Slice strawberry 4 5 times, ¹ ₄ from the stem. 2. Fan strawberry. 3. Arrange strawberry, clean edges of bowl and serve.

38 Notes