Bacon-Jalapeno Rangoon s with Sweet and Sour Sauce Sweet and Sour Sauce

Transcription

1 Bacon-Jalapeno Rangoon s with Sweet and Sour Sauce 3¼ LBS Cream Cheese- Room Temperature 6½ LBS Bacon, Medium Dice or Crumble 39 Each Jalapenos, Seeded & Small Diced 39 Each Scallions, Sliced Thin 1 ½ C 2 Tbsp Sugar As Needed Wonton Wrappers Temper cream cheese until soft. Bake the bacon until crispy and chop. Dice Jalapenos. Combine all ingredients including the sugar and mix well. Place a teaspoon worth of cream cheese mixture into the middle of the wonton wrappers and seal with water. Sweet and Sour Sauce 1 ½ C 2 Tbsp Sugar 1 C 3½ Tbsp Rice Vinegar (or Other Vinegar) 1 C 1 Tbsp 1 tsp Ketchup 1 Tbsp ¼ tsp Siracha Sauce 3 Tbsp ¾ tsp Cornstarch 3 Tbsp ¾ tsp Water (to dilute the starch) Tp make the sauce, combine sugar, vinegar, ketchup, and siracha into a saucepan. Heat and mix until ketchup blends in with the mixture. Add slurry to thicken.

2 Christmas Salad with Balsamic Fig Dressing 120 oz Arugula & Assorted Lettuces, Kale, Spinach, Herbs 120 oz Balsamic Fig Dressing 60 oz Goat Cheese, Crumbled 12 Each Pomegranate Arils 48 oz Craisins 12 C Maple Walnuts Assembly- Chill salad plates for service, toss lettuce with pomegranate, craisins and walnuts in a metal bowl and serve on chilled plates. Garnish with goat cheese and drizzle with dressing. Balsamic-Fig Dressing 6⅔ C Olive Oil Blend 5 C Balsamic Vinegar 1¼ C Fig Preserves ½ C Shallots, Minced Salt Cracked Black Pepper Mix all ingredients except oil with emulsion blender. Once all ingredients are mixed will slowly drizzle in the oil to form an emulsion. Adjust with salt and pepper. Maple Candied Walnuts 6 LBS Walnuts, Chopped 2 C Maple Syrup, Pure 1½ tsp Cinnamon 3 tsp Chipotle 3 tsp Salt White Pepper Preheat the oven to 375. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, chipotle, and salt. Bake for minutes, stirring 2-3 times throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.

3 Corned Beef Rounds with Sauerkraut 80 oz Thinly Sliced Deli Corned Beef, Finely Chopped 80 oz Cream Cheese, Cubed 80 oz Shredded Swiss Cheese Salt & Pepper 40 oz Flour 40 oz Egg Wash 40 oz Fine Bread Crumbs, Sifted 240 oz Sauerkraut, Rinsed & Drained As Needed Thousand Island Dressing As Needed Chives, 1 Inch Pieces Combine the first three ingredients and adjust the salt and pepper. Form into 1 ounce balls and roll around. Bread as needed and deep fry until golden brown. Finish in the oven if needed. Place three onto a plate a top hot sauerkraut. Garnish with a little Thousand Island Dressing and a chive. Sauerkraut 6¼ pounds Prepared Sauerkraut 15 oz Vegetable Shortening or Lard 25 oz Onions, Sliced 2½ oz Garlic, Minced 20 oz Granny Smith Apples, Peeled, ¼ Inch Dice 60 oz Chicken Stock 20 oz White Wine 2½ oz Salt 2 Tbsp ¼ tsp Black Pepper, Ground If the sauerkraut is very salty, rinse it in several changes of water and squeeze it dry. Heat the shortening over medium heat in a rondeau. Sweat the onions, garlic, and apples in the hot fat without browning them, about 3 to 4 minutes. Add the sauerkraut to the onion mixture. Add 8 fluid ounces of chicken stock, the wine, sachet, and stir. Bring the mixture to a simmer. Adjust seasoning with salt and pepper. Thousand Island Dressing 2½ Tbsp Red Wine Vinegar 2½ Tbsp Sugar 2½ Pt Mayonnaise 20 oz Ketchup 15 oz Sweet Pickle Relish 10 Each Hard Boiled Eggs, Chopped ¼ C 1 Tbsp Fresh Parsley, Chopped 17½ Each Green Onions, Chopped Salt & Pepper Worcestershire Sauce Combine the vinegar and sugar; stir to dissolve the sugar. Add the remaining ingredients and mix well. Adjust the seasonings with salt, pepper, and Worcestershire Sauce.

4 Crab Cakes 1 lb Sourdough Bread-Cubed, Small 8 oz White Wine 4 C Mayonnaise 1 C Scallion 4 tsp Old Bay Seafood Seasoning 4 tsp Parsley-Chopped 1 tsp Garlic Powder 4 tsp Thyme 1 tsp Kosher Salt ¼ tsp White Pepper 4 lbs Crab Meat-Backfin, Lump 4 C Panko Mixed diced bread with all ingredients except crab and Panko (breadcrumbs). Mix well and break up all bread. Fold in crab gentle. Grind fine the bread crumbs. Portion cakes with small scoop onto sheet pan lined with parchment paper. Bread all cakes in breadcrumbs. Bake as necessary.

5 Chocolate Praline Mousse Make into an anglaise: 15⅕ oz Egg Yolk 72 oz Half & Half 8⅘ oz Sugar Add into anglaise and strain: 24 sheets Silver Gelatin Pour over chocolate: 3⅗ lbs 53% Chocolate 40⅘ oz Hazelnut Chocolate 8 oz Hazelnut Paste Whip to medium peaks and fold into chocolate mixture at 110 : 5⅕ qts Heavy Cream Chocolate Glaze (Used to Glaze Frozen Mousse at ) Heat to 215 : 1⅕ qts Water 1⅗ qts Cream 56 oz Sugar Whisk in: 1⅕ lbs Cocoa Powder-Sifted 44 sheets Silver Gelatin Orange Chocolate Crunch Melt together: 29⅗ oz Hazelnut Chocolate 21⅗ oz Hazelnut Paste Mix in: 28⅘ oz Feuilletine (Or Rice Cereal) 4⅘ Orange-Zested Cassis Raspberry Sauce 1 Container Blackberry Puree 1 Container Raspberry Puree Hazelnut Sponge Cakes (About 2 Half Sheet Pans)

6 Warm together to 100 : 672 g Whole Eggs 451⅕ g Sugar Sift together and fold into egg foam: 288 g Cake Flour 163⅕ g Hazelnut Flour ⅘ tsp Salt Candied Hazelnuts 300 g Whole Hazelnuts Toss Hazelnuts In: 240 g Brown Sugar 2 oz Water 1⅗ tsp Cinnamon 1⅗ tsp Salt ⅘ tsp Cayenne Pepper Garnish: Fleur de Sel Fresh Raspberries: Glazed with Apricot Glaze Chocolate Garnish: TBD, Purchase Item

7 French Baguette 78 oz Water, Temperature Controlled 2 oz Active Dry Yeast 120 oz Bread Flour 4 oz Salt Combine the water and yeast in the bowl of a mixer fitted with a dough hook. Add the remaining ingredients and mix on low speed until all the flour is incorporated. Increase to medium speed and knead the dough until it is smooth and elastic. Ferment the dough until doubled, approximately 1 to 3 hours. Punch down, divide, shape and score as desired. Proof the loaves until doubled. Bake at 400, with steam injected during the first few minutes of baking, until the crust is well developed and golden brown and the bread is baked through, approximately 12 minutes for rolls and 20 minutes for small loaves. Cook to an internal temp of 210.

8 Lemon Thyme Butter 7½ lbs Unsalted Butter-Room Temperature 15 oz Parsley-Minced 7½ Tbsp (¼ C+ 3½ Tbsp) Thyme-Minced 11¼ Tbsp (½ C+ 3¼ Tbsp) Lemon Juice 5 Tbsp (¼ C + 1 Tbsp) Salt 3¾ tsp Black Pepper-Freshly Ground Work the butter by hand or with a paddle attachment until it is soft. Add the remaining ingredients and blend well. Adjust the seasonings with salt and pepper. The compound butter is ready to use now, or it may be rolled into a log or piped into shapes and chilled for later use.

9 Red Wine Reduction 5 Tbsp (¼ C+ 1 Tbsp) Salad Oil- To Coat Pan 5 C Onions- Diced Small 2½ C Carrots-Diced Small 2½ C Celery-Diced Small 20 oz Tomato Paste 10 C Red Wine 5 Tbsp (¼ C+ 1 Tbsp) Thyme Leaves 5 Bay Leaves 10 qts Brown Stock Kosher Salt White Pepper In a saucepan, over medium high heat, add oil and caramelize the onions. Add the carrots and celery and continue to caramelize. Add the tomato paste. Add the red wine and reduce by half. Add brown stock, thyme, and bay leaf reduce by half. Adjust with salt and pepper. Strain sauce, use as needed.

10 Roasted Mushrooms 12 lbs Button Mushrooms (Or Assorted) 1 C Shallots-Minced 1 C Olive Oil Blend 8 tsp (2 Tbsp+ 2 tsp) Garlic-Minced 8 Tbsp (½ C) Parsley-Minced Cracked Black Pepper Kosher Salt As Needed Brandy As Needed Unsalted Butter As Needed Scallions, Slivered Wash and dry mushrooms, toss all ingredients and roast in a 400 oven until golden brown. Reheat at service with brandy and scallions in whole butter.

11 Southern Butter Rolls 1¼ oz Active Dry Yeast 2½ C Sugar 5 C Water, Warm 2½ C Butter, Melted 15 Eggs, Beaten 1 Tbsp 2 tsp Salt 21¼ C Flour Stir together yeast, ¼ cup sugar, and the warm water and let sit for 5 minutes. Stir together yeast mixture, remaining sugar, and butter in a large bowl; stir in egg and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours. Divide dough into 10 equal portions. Turn each portion out onto a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at the wide end; place on greased baking sheets. Cover and let rise in a warm place (85 ), free from drafts, 2 hours or until doubled in bulk. Bake at 375 for 8-10 minutes or until golden.