TK s Sausage Sampler. Fisherman s Pasta

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1 Menu items featured in our RecipeMapping department are available online at TK s Sausage Sampler The TK s Sausage Sampler is a staple menu item from the Little Italy district in Boston. The restaurant simply converted the polenta to an oven-roasted item to avoid consistency problems with the soft polenta alternative used in most Italian cafes. Line Cook Instructions 1. Place sausages on a relatively cool section of the grill; excessive heat will cause the casings to burst.turn frequently to ensure even cooking and marking. 2. While sausages are grilling, place polenta wedges in a hot oven (450 F) until thoroughly heated and lightly browned. 1 ea. Sweet Italian sausage 1 ea. Spicy Sicilian sausage 2 ea. polenta wedges, 3 oz. 3 oz. marinara sauce fresh basil sprig 3. For service place 3 oz. of marinara on the platter; arrange the polenta wedges and sausages as illustrated. 4. Garnish with fresh basil as it leaves the kitchen. Fisherman s Pasta Fishermen s Pasta is a seasonal special that was designed for rollout in the early fall. It was created to celebrate the wonderful seafood available locally. 5 ozs. angel hair pasta 5 ozs. Maine lobster tail, split 4 ea. clams, fresh 4 ea. shrimp, raw, ct. 3 ea. scallops, raw, ct. 5 ozs. steamer stock 1/2 oz. Parmesan, shredded 1 ea. crositini cilantro, chopped Line Cook Instructions 1. Preheat angel hair for service. 2. Place clams and lobster tail sections (loosen tails form shell) in medium sauté pan. 3. Add steamer stock and cover with lid, simmer until clams open slightly. 4. Add shrimp and scallops, return to a simmer and cook seconds.take care not to overcook the shellfish. 5. Place preheated pasta in bowl, top with steamed shellfish. Arrange for optimum eye appeal and add stock. 6. Garnish with Parmesan, chopped cilantro and 1 crostini. Chef s note: Pasta reheated in water often loses much of its flavor.if possible, heat the pasta in a small amount of the steamer stock to add flavor. DECEMBER 2006 RESTAURANT STARTUP & GROWTH 61

2 Step 1 Inventory Master Purchase Unit (PU) Recipe Unit () Item Description Case Pack/ Size U/M Current Price U/M # per PU Yield % * Angel hair pasta 10# case Case 9.10 OZ-wt % * Sea clam juice, no msg 12/46 oz. Case OZ-fl % *** Chicken broth 12/46 oz. Case OZ-fl % *** Garlic, whole cloves 3# tub EA OZ-fl % * Chardonnay 750ML bottle Each 4.50 OZ-fl % * Maine lobster tail, frozen (32/5oz) 10# case Case EA % * Clams, fresh (12 ct per lb.) 5# bag Bag EA % * Shrimp, raw, p&d, ct. 5# bag Bag EA % * Scallops, raw, ct. 5# bag Bag EA % *** Parmesan, grated 1/5# Bag OZ-fl % * Soy sauce, low sodium 4/1 gal Case OZ-fl % * Sugar, white granulated 25# bag Bag OZ-fl % * Bread, baquette ea. EA 0.60 EA 1 100% *** Olive oil, pomace 4/1 gal case Case OZ-fl % *** Salt 1/25# bag Bag 8.00 OZ-fl % ** Sausage, Sicilian chicken 40/4oz. Case EA % ** Sausage, Italian mild 40/4 oz. Case EA % ** Polenta 1/10# Case 8.90 OZ-fl % ** Milk gal Case 2.97 OZ-fl % ** Cheese, mozzarella - shredded 1/5 lb. bag 9.70 OZ-fl % ** Tomatoes, diced 6/#10 cans Case OZ-fl % ** Tomatoes, crushed 6/#10 cans Case OZ-fl % ** Italian seasoning 6 oz. cont. Each 3.50 OZ-fl % ** Onions, whole yellow 25# bag Each OZ-wt % ** Sugar, brown 25# bag Each OZ-fl % * Fisherman's Pasta ** TK's Sausage Sampler *** used for both menu items The first step is to identify each ingredient for all the subrecipes and then to get the purchasing unit pack, size and cost information from your foodservice distributor. Raw ingredients for these menu items were chosen based on availability from local distributors. Once you have the purchasing information, you re ready to calculate the number of recipe units in each purchase unit. Recipe Conversion Notes Many products are purchased by the weight units of measure but are measured for recipes in fluid measures such as teaspoons, tablespoons or cups. Precise conversion formulas are necessary to attain accurate costs. Here are some facts we noted when calculating the number of recipe units: Dry pasta has a cooked yield of 2-3 times its dry weight. Since all pasta must be cooked before it can be used in a menu item, we allowed for a 200% yield factor for cooked angel hair. 1 cup of whole peeled garlic cloves weighs 4 oz. 3 oz. wt. of grated parmesan equals 1 cup fluid measure 1 cup of granulated sugar weighs about 7 oz. 1 cup of salt weighs approx. 10 oz. 1 #10 can contains 96 fl. oz. 1 oz. wt. Italian seasoning yields 5 fl. oz. Onions lose about 10% of their original weight after they have been peeled, thus the recipe conversion reflects a 90% yield. 1 cup of chopped onions weighs about 6 oz. but the conversion is done at recipe level since not all recipes call for onions to be chopped. 1 cup of packed brown sugar weighs about 7 3/4 oz. Unpacked brown sugar weighs only about 5 oz. We chose to use the packed yield. 62 A GOOD RESTAURATEUR IS ALWAYS LEARNING

3 Step 2 The Prep Stage - TK s Sausage Sampler Marinara 1. Preheat brazier or medium Olive oil, pomace 6 TBSP sauce pot. Tomatoes, crushed 2 #10 cans 2. Add olive oil, diced onions and chopped garlic. Continue to cook Tomatoes, diced 1 #10 can over low heat until transparent, 6-8 Garlic, whole cloves ½ cup 3. Add crushed and diced tomatoes, bring to a simmer. Onions, whole yellow 1½ cups (diced) 4. Add Italian seasoning, salt and Sugar, brown ½ cup (packed) sugar. 5. Continue to simmer for Italian seasoning ¼ cup 6. Remove from heat and cool Salt 4 TBSP rapidly. Chef's Note: You can increase the Italian seasoning for a stronger herb presence. Recipe OZ-fl $ 0.49 OZ-fl $ 7.70 OZ-fl $ 3.75 OZ-fl $ 0.48 OZ-wt $ 0.38 OZ-fl $ 0.24 OZ-fl $ 0.23 OZ-fl $ 0.05 TOOLS/EQUIP.: Medium sauce pot, oz. scale, heavy whip or spoon. Total $ OZ-fl YIELD: About 2 ½ gals. 304 SHELF LIFE: 6 days $ 0.04 Polenta Portions 1. Using a medium weight sauce Polenta 2 cups pot, heat the combined chicken Chicken broth 1 qt. stock and milk to a low simmer. 2. Slowly add polenta and whip Milk 1 qt. constantly to avoid lumping. 3. Using a plastic spatula continue Parmesan, grated 1 and cup to stir while cooking over a low heat for Cheese, mozzarella - shredded 1 cup 4. Remove from heat and blend in cheeses using spatula. 5. Pour polenta mixture into a lightly oiled #200 full pan or large casserole. 6. Place in the oven at 425 for minutes or until top is lightly browned. 7. Remove from oven, cool rapidly and cut into 3 oz. portions. Cover and refrigerate, heat to order for service. Recipe OZ-fl $ 0.73 OZ-fl $ 1.42 OZ-fl $ 0.74 OZ-fl $ 1.05 OZ-fl $ 0.49 TOOLS/EQUIP.: medium sauce pot, heavy duty whip, plastic spatula, 2" hotel pan, oz. scale, Total $ 4.43 EA YIELD: 30-3oz. Portions 30 SHELF LIFE: 3 days $ 0.15 Sub-recipes are usually prepared ahead of time and can be components for one or several menu items. Marinara If this is an occasional-use item you may wish to consider purchasing a readymade product. Many of them are very good and relatively inexpensive. Canned marinara can be dressed up with fresh basil, dried spice blends or red wine to freshen it up. Using high-quality vineripened tomato products will give a much lighter and fresher tasting product. Delete the sugar from the recipe and reduce cooking time to 30 Polenta Polenta is a great vehicle for all sorts of interesting ingredients. Have some fun with this dish by experimenting with new ingredients and adding them when the cheese is added. DECEMBER 2006 RESTAURANT STARTUP & GROWTH 63

4 Step 2 The Prep Stage - Fisherman s Pasta Steamer Stock Recipe Sea clam juice, no msg Chicken broth (1) 46 oz. can (1) 46 oz. can 1. Combine all ingredients in sauce pot over medium heat. OZ-fl $ 2.58 OZ-fl $ 2.04 Soy sauce, low sodium Chardonnay ½ cup 1¼ cups 2. Bring to a light simmer and continue to cook for OZ-fl $ 0.22 OZ-fl $ 1.78 Garlic, whole cloves Sugar, white granulated 1 cup (chopped) 3 TBSP 3. Remove from heat and cool rapidly, refrigerate for service. OZ-fl $ 0.96 OZ-fl $ 0.08 Steamer Stock Once prepared, the steamer stock is refrigerated and stored in the walk-in or prep refrigerator for later use. Line cooks should transfer the amount needed each shift to their station. Chef's note: For a slightly different flavor profile, substitute dry vermouth for Chardonnay. TOOLS/EQUIP.: medium sauce pot, wire whip, oz. scale Total $ 7.66 OZ-fl YIELD: 110 fl ozs. 110 SHELF LIFE: 2 days $ 0.07 Pasta There are differing opinions on cooling in water and coating with olive oil. I prefer flashing as it seems to set the starch more quickly. Pasta Portions 1. Use about 1 gallon of water, 1 oz. of salt Angel hair pasta 3 lb. and 1 oz. of olive oil for each pound of Salt 4 ½ TBSP uncooked, dry pasta. 2. Using a large sauce pot, combine water, Water 3 gallons salt and oil, bring to a rolling boil over high heat. Olive oil, pomace 6 TBSP 3. Slowly add pasta and stir with long tongs or spoon to keep the pasta from sticking together or to the bottom of the pot. 4. When the water returns to a boil reduce the heat slightly to a vigorous boil, stir frequently. 5. Angel hair requires between 7-8 minutes, other thicker pastas will require as much as 13 minutes of cooking time (after the water boils again). 6. When pasta reaches the appropriate degree of doneness remove from heat and strain. 7. Immediately flash the pasta with running, cold tap water. When thoroughly cooled strain the pasta. 8. Lightly oil drained pasta with olive oil and divide into 5-oz. portions in bags for service. Recipe OZ-wt $ 1.37 OZ-fl $ 0.06 OZ-fl 384 OZ-fl $ 0.49 TOOLS/EQUIP.: large sauce pot, colander or strainer, portion bags Total $ 1.92 EA YIELD: (19) 5-oz. Portions 19 SHELF LIFE: 2 days $ 0.10

5 Crostini This crostini is at its best if prepared immediately before the shift. Leftovers should be discarded, so it is important to accurately estimate the proper amount needed for each shift. Step 2 The Prep Stage - Fisherman s Pasta (cont.) Crostini Bread, baquette 1 each 1. Slice baguette into 20 pieces diagonally. Parmesan, grated 1 cup 2. Lightly toast 1 side under the Olive oil, pomace ¼ cup salamander. 3. Using a pastry brush lightly coat each crostini with olive oil. 4. Top with shredded parmesan and toast under the salamander, cheese melter or in a hot (450 ) oven. Chef's note: Discard at the end of each shift. Recipe EA $ 0.60 OZ-fl $ 0.79 OZ-fl $ 0.33 TOOLS/EQUIP.: bread knife, pastry brush Total $ 1.72 EA YIELD: 20 portions 20 SHELF LIFE: 1 shift $ 0.09 Step 3 Calculate Menu Item The final step for turning the recipe into a menu item is to add the cost of the ingredients needed to produce it. By calculating the cost of each individual recipe needed to produce the menu item, it makes it easy to cost out the finished menu item and affix a selling price that is profitable. Menu Item: TK's Sausage Sampler Item Description: Plump sausage links served over polenta & marinara Menu Unit Quantity Ingredient Unit Extension EA 1 Sausage, Sicilian chicken EA 1 Sausage, Italian mild OZ-fl 3 Marinara EA 2 Polenta Portions EA 1 Plate cost (Q-cost) Total 2.28 Menu Price 8.95 Gross Profit 6.67 Food % 25.44% Menu Item: Fishermen's Pasta Item Description: Local fresh shellfish steamed in chardonnay and served with angel hair pasta Menu Unit Quantity Ingredient Unit Extension EA 1 Pasta Portions EA 1 Maine lobster tail, frozen (32/5oz) EA 4 Clams, fresh (12 ct per lb.) EA 4 Shrimp, raw, p&d, ct EA 3 Scallops, raw, ct OZ-fl 5 Steamer Stock OZ-fl 0.5 Parmesan, grated EA 1 Crostini EA 1 Plate cost (Q-cost) Total 8.87 Menu Price Gross Profit Food % 40.43% 66 A GOOD RESTAURATEUR IS ALWAYS LEARNING