Ingredient: Amount: Procedure: Aromats As needed Cut to appropriate size

Transcription

1 Yield: serv Item: Cream Sauce (Basic) Aromats As needed Cut to appropriate size Fat/butter 1-2 tsp Salt and pepper To taste Heavy Cream 2 qt Sweat or caramelize aromats in a sauté pan. Add heavy cream, and simmer until reduced by at least half. Finish sauce by checking seasoning. Sauce may be blended or strained, if desired. Variations: Bourbon Cream Sauce: shallots, leeks, garlic (brunoise) and a bay leaf. Deglaze with bourbon and reduce by half before adding the heavy cream. Finish with parsley. Dijon Cream Sauce: shallots (brunoise). Add Dijon and let cook slightly. Add heavy cream, reduce. Finish with fresh dill. Balsamic Cream Sauce: saute mushrooms, shallots and garlic. Deglaze with balsamic vinegar and red wine, reduce to au sec. Add heavy cream, simmer to reduce. May either fully thicken by reduction, or finish with a cornstarch slurry.

2 Yield: 1 gal Item: Velouté butter oz AP Flour As needed Chicken Stock 1 gal Heated sachet Peppercorn, bay leaf, thyme Combine the oil with enough flour to make a thick batter. Cook over medium heat, stirring constantly, until blonde. Let cool to room temp. Heat chicken stock with sachet in a heavy bottomed pot, to 200F. Slowly whisk in the roux to desired thickness. (You may not need all of the roux!) Reduce heat and let depouillage until the roux has cooked out (30-60 minutes.) Strain, season and finish. Variations: Sauce Supreme: add reduced heavy cream to the finished veloute. Bacon and Sage: Infuse fresh sage into the sauce and remove. Finish with cooked ground bacon. (Bacon fat may be used in making the roux.)

3 Yield: 1 gal Item: Béchamel Whole Milk 1 gal Heated to 200F Butter Flour 6-8 fl oz As needed Onion Piqué 1 ea ½ onion, 1 bay leaf, 3 cloves Salt, White Pepper As needed Bring the milk to a simmer in a heavy bottomed pot. Meanwhile, in a sauce pot, combine the oil with enough flour to make a thick batter. Stirring constantly, cook to a white roux over medium heat. Set aside to cool. Once the milk is hot (200F) and the roux has cooled to roughly room temperature, slowly whisk the roux in to the milk. Add the onion pique and depouillage (cook over very low heat until the roux is cooked out.) DO NOT BOIL! Strain, and season. Variations: Alfredo : add 1# of shredded parmesan, and 2 cups of roasted garlic cloves. (NOTEtrue Alfredo sauce is made with reduced heavy cream, not béchamel.)

4 Yield: 32 fl oz Item: Beurre Blanc/ Rouge Shallots ¼ cup Minced Peppercorns 1-2 tsp Crushed White Wine Vinegar ¾ cup White Wine 1 cup Heavy Cream 1 cup Whole Butter 1 lb Cubed, room temp. Lemon Juice To taste Salt To taste White Pepper To taste Combine the shallots, peppercorns, vinegar and wine in a sauté pan over medium/high heat. Reduce to au sec. Add the heavy cream and reduce by ½. Turn the burner OFF. Adding a cube or two at a time, slowly begin to incorporate the butter into the sauce, swirling the pan as the butter melts (monté au beurre.) Continue until all of the butter is added. (NOTE: For larger batches, the butter may incorporated over a very low flame to keep the sauce from becoming too cool. However, is the sauce gets too hot, it will break.) Strain the sauce, season with lemon, salt and white pepper. Hold warm for service. Variations: Beurre Rouge: substitute red wine vinegar for white wine vinegar, and red wine for white wine. Berry Beurre Rouge: add berries (frozen or fresh) to the reduction or red wine, red wine vinegar, shallots and peppercorns. Citrus Beurre Blanc: add the zest and juice of 1 lemon, 1 orange, and 1 lime. Frangelico: Substitute Frangelico for the some of the white wine, finish with lemon and orange juice.

5 Blackened Seasoning 1T Paprika 2 1/2t salt 1t Onion Powder 1t Garlic powder 1t cayenne 3/4t white pepper 3/4t black pepper 1/2 t dried thyme ½ t dried oregano

6 Yield: Item: Bulgogi Marinade Procedure:

7 ITEM Chicken Machaca INGREDIENTS: AMOUNT: Chicken (dark meat) 15 lbs. Chicken Stock 1 qt. Water/Chicken stock as needed Onions 1 lb. Jalapenos 2 halved Garlic 6 cloves YIELD 25 PROCEDURE: whole Sachet: Oregano Thyme Peppercorns Bay Leaf INSTRUCTIONS: Season and sear meat. Deglaze with chicken stock. Add onions, jalapeno, garlic, and sachet. Add water to cover meat. Bring to a simmer and braise meat until it shreds apart. Allow 3-5 hours of cooking time. NOTE: This may be done overnight in the alto-sham.

8 Yield: Item: Chicken Stock Chicken bones 80# Onions 6 hotel pan Cut into 8ths Carrots/Celery 6 hotel pan Rough chop, bias Sachet 1 ea Put all of the bones into the large Groen kettles and barely cover with cold water. Set the temperature to 5 ½ and leave on overnight. Add the mirepoix the next day, gently submerging into the stock (do not stir!) Let the mirepoix cook for4-6 hours, add the sachet for the last 2 hours. Drain and cool.

9 Yield: 12 serv Item: Chimichurri Sauce Parsley 1/2 lb Garlic 6 cloves Crushed Oregano 1 c Stems removed Olive Oil As needed Fresh Lemon Juice 1ea juiced Red Wine Vinegar 4T Salt/ Pepper To taste Red Pepper Flakes pinch Combine all ingredients in the robot-coupe and blend until smooth.

10 Item: Court Bouillon Yield: 1 gal Item: Amount: Procedure: Water 1 gal White Vinegar Onion Celery Carrot Salt 8 oz 8 oz 4 oz 4 oz 1 t Peppercorns ½ t Crushed Bay Leaf Thyme Parsley Stems 1 ea ¼ t 10 ea Instructions: Combine all ingredients in a stock pot and bring to a boil. Reduce heat and simmer 30 minutes. Strain and cool. Portioning:

11 Yield: fl oz Item: Hollandaise Shallots 1 Tbls Minced Peppercorns 1 tsp Cracked White Wine Vinegar 2 oz Pasteurized Egg Yolks 4 ea Clarified Butter 8-12 fl oz F Lemon Juice To taste Salt To taste White Pepper To taste Tabasco (optional) To taste Ratio: 1 (oz reduction)+ 1 (ea yolk)+ 2 or 3 (fl oz fat) = 4-5 fl oz sauce Combine the shallots, peppercorns and vinegar in a sauté pan over medium heat. Reduce to au sec. Add 4 oz of cold water. Strain. In a metal bowl, mix together the yolks and ½ of your reduction. Whisking constantly over a double boiler, slowly cook the yolks until they are thick and pale yellow, about doubled in volume. DO NOT SCRAMBLE! Remove from heat, and slowly emulsify the fat into your sauce with a whisk. As the sauce begins to thicken, add the second ½ of your reduction. Season, and hold warm. NOTE: If at any point the sauce gets too hot, the eggs will scramble and the sauce will be ruined. Variations: Béarnaise: add tarragon stems to the reduction, and finish the sauce with fresh, chopped tarragon.

12 Item: Marinara Yield: 1 gal Item: Amount: Procedure: olive oil as needed Onion 1 lb Medium Dice Garlic 1 head (about ½ c) Minced Dried Basil Fresh Oregano Fresh Thyme Crushed Tomato 1 T 2 T 2 t 1- #10 can Sugar Salt and Pepper As needed As needed Instructions: Sweat onions, celery, garlic and herbs in oil until translucent. Add tomato and simmer for at least 30 minutes, up to 4 hours. Season with salt, pepper and sugar and puree with stick blender Portioning:

13 ITEM Pesto _ YIELD: 1 Quart/ 2 Pounds INGREDIENTS: AMOUNT: PROCEDURE: Garlic Parmesan Cheese Ground Hazelnuts Olive Oil 6 Cloves 1 ½ Cups 1 Cup 3/4 Cup Fresh Basil 1 Pound Remove stems Olive Oil 1 1/4 Cups INSTRUCTIONS: Add all ingredients except oil to robot coup. Slowly add oil while running until you reach a smooth consistency. Variations: Arugula/Spinach Kale

14 Yield: Item: Spiced Apple Chutney Butter ¼ cup Onion ¼ cup small dice Granny Smith Apples 6 small dice Apple juice 1 cup Lemon juice 2Tbs Vanilla 1tsp Sugar 3 Tbs Ground Ginger 2 tsp Pecans ½ cup roasted and chopped Procedure: Melt butter in large skillet on medium heat. Add onion; cook and stir 1 minute or until softened. Add apples; cook and stir 5 minutes or until apples start to soften. Stir in apple juice, dates, lemon juice and vanilla. Add sugar, cinnamon and ginger; stir until well blended. Reduce heat to medium-low. Cook 5 to 10 minutes or until apples are softened and liquid is absorbed, stirring occasionally. Remove from heat; stir in pecans. Serve warm or at room temperature.

15 RECIPE ITEM Death Row BBQ Sauce YIELD 3½ cups INGREDIENTS: AMOUNT: PROCEDURE: Vegetable Oil 2 tbsps. Onion ½ cup finely chopped Garlic 1 clove minced Ketchup 2 cups Jack Daniel Whiskey ½ cup Apple Cider Vinegar 2 Tbsp Worcestershire Sauce ¼ cup Molasses 3 Tbsps. Yellow Mustard 2 Tbsps. Soy Sauce 2 Tbsps. Crystal Hot Sauce 2 Tbsps. or Tabasco Sauce 1 Tbsp. Black Pepper ½ tsp. coarsely ground Red Pepper ¼ tsp. ground Liquid Smoke (optional) ¼ tsp. INSTRUCTIONS: In a medium saucepan, heat oil over medium heat. Add onion and garlic and saute until tender (about 5 minutes. Add ketchup, 1/4 cup of the Jack Daniel's, raspberry vinegar, Worcestershire sauce, molasses, mustard, soy sauce, hot sauce and peppers. Mix thoroughly. Cook the mixture for 2 hours in the smoker or simmer over low heat 20 minutes on stove top, and add the liquid smoke. After cooking, stir in remaining 1/4 cup Jack Daniel's. Puree with stick blender. Refrigerate unused sauce up to several weeks.

16 Yield: Item: Beef Stock Beef Bones 50# Mirepoix 18# Rough chop, bias Tomato Paste 2 c Oil As needed Bay Leaves 3 ea Peppercorns 10 ea Place beef bones in deep sheet pans and brown in a 450F oven, about 1 hour. Combine mirepoix with oil and tomato paste on sheet pans. Roast in a 375F oven until the tomato paste caramelizes (30-45 minutes, stir once or twice.) Put browned bones and mirepoix into Groen kettle and barely cover with cold water. Set temperature to 5 ½ and let cook overnight. Add bay leaves and peppercorns for the last 2 hours of cooking. Drain and cool.

17 RECIPE ITEM Ragin Cajun Spice YIELD INGREDIENTS: AMOUNT: PROCEDURE: Black Pepper Cayenne Pepper White Pepper Garlic, granulated Dry Mustard Paprika Cumin Thyme, dried 1 part 1 part 1 part ½ part 1 part 2 part 1/4 part ½ part INSTRUCTIONS: Mix all ingredients together and use as desired.

18 MASTER RECIPE Makes 1 quart 1 C water, piping hot from the tap 1/2 C rice wine vinegar 6 T sugar 2 1/4 t kosher salt + Vegetable or fruit, prepared as indicated PREPARATION 1. Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves. 2. Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they ve had time to sit 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month, except where noted, though we typically go through them in a week or so after they ve had a chance to sit and mature.

19 Remoulade Sauce ¼ cup Egg yolks 1 cup Celery rough chopped 1 cup Green onion ½ cup Cilantro 1/8 cup Horseradish ¼ cup Roasted red pepper 1 ea Lemon juiced ½ cup Olive oil 4 T. Dijon 4 T. Ketchup 2 T. Worcestershire 2 T. Red wine vinegar 4 cloves Garlic to taste Salt and pepper Mix all ingredients in Robot Coupe, puree till smooth.