Cheddar Cheese As needed to garnish Grated Green Onions As needed to garnish Thinly sliced As needed to garnish

Transcription

1 Beef Taco Salad Flour Tortillas As needed to serve 1 / salad Salad Greens as needed Taco Beef Recipe 1 recipe Cheddar Cheese As needed to garnish Grated Green Onions As needed to garnish Thinly sliced Tomatoes As needed to garnish Small Diced Black Olives As needed to garnish Sliced Sour Cream 1 oz. Portion / salad Salsa 3 oz. portion / salad Bake off Flour Tortillas in our taco shell forms at 350 till lightly toasty brown. Salads are assembled inside to go containers or on platters. Fill Shell with mixed lettuce topped with abundant cheese, veggies and served with a side container of sour cream and salsa. A sign on our line will direct the student to the hot food line to get a scoop of taco beef or taco mushroom saute. Taco Beef Ground Beef 5 lbs. Yellow Onion 3/4 cups medium dice Garlic 1 T. Water Tomato Paste Cumin Oregano Chili Powder Salt 1 cup 1 cup 1 Tbsp. 1 tsp. 1/2 cup 1 Tbsp. chopped *note; as you re prepping ingredients for this recipe, set aside the ingredients for your mushroom recipe. -Brown beef in a saute pan. Drain in a perf pan. Sweat onions and garlic. Add remaining ingredients and beef. Mix well and simmer for 10 minutes. Hold cold or hot (depending on timing). Taco meat is served off the hot line with a #10 scoop. **Vegetarian Versions: Taco Mushroom Saute Mushrooms (any variety available) 3 lb. Chopped (small dice size) Yellow Onion Garlic Veg Stock ⅓ cup Small diced 1 tsp. minced As needed

2 Cumin Oregano Chili Powder Salt ½ tsp. ½ tsp. 3 T. To taste Sweat onions in a saute pan. Add mushrooms and cook till desired consistency (they will release liquid as they cook, if more liquid is needed to reach a slightly saucey consistency, add a little vegetable stock. Add other ingredients and simmer till done. Season to taste. This is served hot on the quantity front line.

3 Carnitas Salad The Salad (what this salad contains) Pork Shoulder 4 oz/salad See recipe guacamole portion scoop/salad See recipe Quinoa, Black Bean Salad A big spoonful of each/salad See recipe *made by compound salad rotation Pickled red onions To garnish See recipe (in rounds recipes) cilantro To garnish Other garnishes as appropriate Creamy cilantro lime dressing **quantify this for the amount you re making today *Vegetarian Version get s Spinach, Cotija Quesadilla Wedges 3 oz/salad See recipe 1 Quesadilla/salad See recipe The Pork Yield: 20 salads Pork Shoulder 8 lb. onion 2 medium Rough large diced Orange 2 halved garlic 8 cloves The Rub Dried oregano 2 T. Ground Cumin salt 4 tsp. ⅓ cup pepper 1 T. Cooking oil ⅓ cup Liquid smoke 2 T. Combine rub ingredients and rub over pork. Place pork in roasting pan. Add onion, garlic, the juice of the orange and the spent orange halves to the pan. Cook in alto sham overnight (set at Cook temp 300 for 4 ½ hours, Hold temp at 180 ). The following morning, Pull from alto sham, place in a perforated pan to drain off fat. Shred. Cool. Portion to 4 oz per salad. Creamy Cilantro Lime Dressing

4 Lime juice Crushed Tomatoes (canned) 1 ½ cups 1 ½ cups Cilantro (stems and leaves) 2 cups chopped garlic ¼ cup minced jalapeno ¼ cup minced Olive Oil Sour Cream Salt and Pepper 3 cups 2 or more cups To taste Honey or sugar To taste Combine 1st 5 ingredients. Add olive oil slowly to create an emulsion. Whisk in Sour cream to desired consistency. Season. Guacamole Avocado 12 Red onion garlic jalapeno minced minced minced Lime juice cilantro chopped s&p tt Use robot coupe to blend the guacamole. Season with salt and pepper. Quesadillas *for Vegetarian Versions: Wraps 1/salad Spinach About ½ cup/wrap chopped Cotija About 3 T./salad Mozzarella About 3 T./salad Combine cheese and sprinkle on ½ of wrap. Top with spinach. Fold wrap in half and grill until marked and melted.

5 Chicken Tikka Masala Salad Roasted Chicken 4 oz / salad Raita (indian yogurt condiment) Mango Chutney ¼ cup / salad 3 oz / salad Cherry Tomatoes For garnish halved Jalapenos For garnish Rings or julienne Vegetarian Versions get Deep fried tofu Garam Masala Coriander Seed 4 T Cumin seed 2 T. Whole clove Cardamom seeds 1 tsp 1 tsp Bay leaves 3 Dried red chiles 4 (or ½ tsp ground cayenne) Cinnamon stick 3 inch piece Place all ingredients together in the spice grinder and grind until it is a coarse-fine powder. The Marinade Plain Yogurt Garam Masala 3 cups ⅓ cup Lemon Juice 3 T. Ginger 2 ½ T. Minced or micro planed garlic 2 ½ T. minced Turmeric Powder 2 T. Chicken rdm or rwm 6 lb. trimmed Combine marinade ingredients. Coat the chicken and marinade in refrigeration overnight. Bake chicken at 500 degrees on a parchment lined sheet pan fitted with a rack or screen. Spray non-stick spray on rack before placing chicken on top. Bake until chicken is 160 degrees. Rest chicken under refrigeration. Slice and portion into 4 oz servings. Complete cooling. Mango Chutney

6 Frozen Mango chunks (thawed) Chile Flakes 5 lb. 2 tsp. Red onion 3 cups Medium dice Ginger ¼ cup minced Red Bell Pepper 1 ½ cups Small dice Pineapple Juice Apple Cider Vinegar Brown sugar 12 oz. (more as needed for desired consistency) 1 cup ½ cup Garam masala 3 T. Salt and Pepper tt Raisins ⅔ cup Combine all ingredients in a pot and cook till desired consistency. Cucumber Raita Cucumber 5 cups Peeled, small dice Plain Yogurt Cayenne 3 cups ½ tsp. (more to taste) Cilantro ½ cup chopped Garam Masala 1 tsp. (more to taste) Jalapeno ¼ cup (more to taste) brunoise Salt tt Combine all ingredients. Taste and season. For Vegetarian Versions: Deep Fried Tofu tofu 2 packages Pressed overnight or frozen and thawed

7 Garbanzo flour As needed Salt, pepper, garam masala, cumin,paprika, onion powder, turmeric, chili powder As needed Combine garbanzo flour and seasonings. Cut tofu into desired pieces. Dry tofu with paper towels. Coat tofu in flour. Deep fry. Drain on rack in hotel pan till cool.

8 Creole Shrimp Entree Salad Creole Shrimp Salad Components (what this salad contains) Yield salads Creole Shrimp 6 shrimp/salad See recipe Red and Green Bell Peppers To garnish abundantly julienned Marinated Celery Salad ½ cup/salad See recipe Cherry Tomatoes To garnish abundantly halved Tomato Vinaigrette 3 oz/salad See recipe *Vegetarian Version gets Creole Sweet Potato Cakes Creole Shrimp 2/salad See recipe Shrimp 2 bags *pull tails off Garlic ¼ cup minced Creole Seasoning ¼ cup Red Bell Pepper 1 cup Small dice Lemon Juice 1 ½ cups Parsley 1 cup chopped Creole Seasoning (For shrimp, dressing and cakes) Paprika 5 T. Garlic Powder 4 T. Salt 4 T. Black Pepper 2 T. Onion Powder 2 T. Cayenne 2 T. Dried Oregano 2 T. Dried Thyme 2 T. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper. Heat a saute pan, add oil to coat. Saute the shrimp, in batches, over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool. Marinated Celery Salad

9 Celery ¾ gallon ½ inch slices Red Onion 3 cups Thinly julienned Garlic cloves 2 T. minced Fresh Oregano ¼ cup minced Parsley leaves 1 cup chopped Red Pepper Flakes 2 T. Salt and pepper Olive oil To taste 1 cup Red Wine Vinegar 1 ½ cups Toss all ingredients together. Adjust seasoning with salt and pepper. Cover and marinade for at least an hour. Tomato Vinaigrette Lemon juice Red Wine Vinegar Crushed Tomato (canned) Oil (half olive, half veg) 1 ½ cup ½ cup 3 cups 5 cups garlic 5 cloves minced Cajun Seasoning honey Blend using vinaigrette method. To taste For balance, if needed Creole Sweet Potato Cakes Sweet Potatoes 3 lb. 6 servings

10 Panko flour 3 cups ¾ cup cilantro ½ cup Roughly chopped Green onions ½ cup Rough chopped Jalapenos 2 T. minced Creole Seasoning 3 T. Egg 1-2 Roast, Peel and Mash the sweet potatoes. Mix all ingredients in a bowl. Heat oil in a saute pan over medium heat. Using oiled hands, divide potato mixture into twelve 4-oz. patties about 1 2" thick; coat in remaining panko. Working in batches, fry, flipping once, until golden and crisp, 2 3 minutes. Drain on paper towels.

11 Grilled Shrimp Salad Salad Description: A healthy salad inspired by Mexican flavors with mixed greens topped with a large scoop of black bean-corn salad, seasoned, grilled shrimp, fresh mango chunks, julienned red bell pepper, pepitas and cotija cheese to garnish; served with a spicy chipotle lime dressing. Grilled Shrimp Salad Components (what this salad contains) Yield: ~ 20 servings Grilled Shrimp About 50 shrimp size 15-20) (6 per salad) Black Bean, Tomato, Corn Salad 1 grey portion scoop/salad **made by compound salad Mango As needed to garnish Cut as desired Red Bell Peppers As needed to garnish julienned Pepitas Cotija cheese As needed to garnish As needed to garnish Chipotle Lime Dressing 3 oz. / salad See recipe Vegetarian Option Grilled Veggie Skewers 2 skewers/salad The Shrimp Yield about about 20 servings Large Shrimp 2 bags Tails removed garlic ¼ cup Minced and crushed to a paste Olive oil 1 ½ cups parsley 1 cup Finely chopped Lemon Juice Baking soda ¼ cup 1 ½ tsp salt 2 T. Soak skewers overnight. Combine salt and baking soda. Remove shrimp tails and toss with salt and baking soda. Allow to sit in refrigeration for 15 mins to 1 hr. Skewer shrimp (2 skewers per batch) in groups of about 6. Push them close together on the skewers. Dry with paper towels and put them on a rack in the walk in to air dry more for at least ½ hour. Crank up the grill. You want it as hot as possible. Combine the garlic paste and Olive oil, set aside half of this mixture and brush lightly over shrimp. Grill, 4-5 minutes per side. Be very careful. The goal is some nice grill marks on the outside while leaving the inside moist and plump. This is a hard balance to achieve with grilled shrimp. When cool enough, remove from skewers and toss with remaining (uncontaminated) garlic oil, parsley and lemon juice. Chill Spicy Chipotle, Lime Dressing:

12 Apple Cider Vinegar Chipotle Peppers in adobo sauce Lime juice salt Ground cumin ¼ cup 1 can (start with ½ can and add more for extra spice as needed) 1 cup As needed 2 tsp. Cilantro stems From 1 bunch cilantro chopped Olive oil 4-5 cups Honey or Sugar To taste In blender, combine the vinegar, chipotle pepper and sauce, lime juice, salt, cumin and cilantro. With blender running, pour in the olive oil; process until smooth. Season with sweetener and s&p as needed. **For Vegetarian Version Grilled Veggie Skewers Zucchini As needed Chunky half rounds Red Onions As needed Extra large dice Button or Crimini Mushrooms As needed Halved or quartered Cherry Tomatoes As needed Marinade Garlic As needed Minced to a paste with salt Olive Oil As needed Combine garlic paste and olive oil (enough to brush over all the veggies). Cut enough veggies to make 2 skewer per vegetarian entree salad. Assemble. Grill.

13 Huli Huli Chicken Entree Salad Huli Huli Chicken Salad Components (what this salad contains) Chicken rdm 10 lb. (4-5 oz/salad) trimmed onions 6 Sliced into rings, grilled pineapple 4-5 (1 round per salad) Cut into rounds, grilled Cabbage, preferably red 2 quarts Sliced thin and mixed with greens carrots 3 lb. Peeled, shredded, mixed with greens Sesame, Ginger Vinaigrette See Recipe Huli Huli Tempeh Salad for Vegetarian Salads *made by compound rotation Trim and brine the chicken the afternoon before. Apply rub in the morning. Let sit, refrigerated while grilling onions and pineapple. Grill pineapple and onions. Get marinade from Compound salad rotation. Grill mark chicken on both sides without cooking through, then continue flipping from side to side (huli huli means turn turn) basting with the sauce as you turn. Turn, baste and cook until chicken has a nice coating of sauce cooked to it then finish it in a 350 oven. Toss shredded carrots and cabbage with mixed greens. Assemble salads with 4 oz. of chicken, grilled pineapple, onions and dressing. The Chicken Brine: Chicken rdm 10 lb. sugar ¾ cup Bay leaves 3 garlic 4 cloves smashed water Salt 1 gallon 1 cup ice To help cool brine Combine salt, sugar, garlic and bay leaves with 1 qt. of water and heat to dissolve solids. Add remaining 3 qts. Cold water. Pour brine over chicken in a deep hotel pan. Cover. Refrigerate overnight. Rub:

14 Garlic powder 3 T. salt 1 T. Paprika, cayenne, ground cumin, ground pepper 1 ½ tsp. each Onion powder 1 ½ T. Lemon juice ⅓ cup Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin, lemon juice and some black pepper together in a small bowl. Sesame, ginger Vinaigrette Soy sauce Rice vinegar Sesame oil Salad oil Sugar 1-2 cups (to taste) 2 cups 1 cup 4 cups ¾ cup Ginger ¼ cup minced Garlic 5 cloves minced Black pepper 2 tsp. **For Vegetarian Versions and Salad Bar Huli Huli Tempeh; made by the student in the the compound salad rotation.

15 Larb (Thai Chicken Salad) Description: A traditional dish from Thailand and Lao of minced chicken flavored with fish sauce, lime juice and chiles. You ll plate your salads with a scoop of larb in an iceberg lettuce leaf on top of mixed salad greens. Place a scoop of steamed rice on the side and garnish with plenty of colorful, crunchy veggies. The Salad yield 18 salads Larb, placed in an iceberg lettuce leaf Heaping large black portion scoop See recipe Purple cabbage As needed (about 1 quart) for garnish shredded carrots As needed (about 1 quart) for garnish shredded cucumbers As needed (about 1 quart) for garnish Thinly sliced Green onions As needed for garnish Thinly sliced Jalapenos (and or other spicy fresh chiles) As needed for garnish Thinly sliced Herb leaves (cilantro, basil and mint) As needed for garnish Whole or chopped Scoop of steamed rice Green portion scoop Dressing 3 oz. portion cup/salad See recipe **Vegetarian Versions get Roasted Cauliflower Heaping large black portion scoop/salad **Made by Compound Salad Rotation The Chicken (Larb) Chicken Breast meat (RWM) 5 lb. Cut into 1 inch pieces Shallots 1 cup chopped lemongrass ⅓ cup. Thinly sliced Kaffir lime leaves 4 Thinly sliced Jalapeno or serrano 1 Thinly sliced, seeds removed Red Bell Pepper 2 Thinly julienned Garlic 2 T. Thinly sliced Peanut oil As needed Toasted Rice Powder 5 T. Fish sauce Lime juice Brown Sugar salt 2 T. (or more, to taste) 3 T. (or more, to taste) 3 T. (or more, to taste) As needed

16 Steamed Rice Jasmine Rice 9 cups raw Water 13 ½ cups The Dressing: Lime juice Salad Oil 4 cups 2 cups Fish sauce 4 T. (more to taste) **leave out for vegetarian portions, add at end. Brown sugar Red Chile flakes (grind your own) 4 T. (to taste) 3 T. (to taste) Toasted Rice Powder 3 T. Steamed Rice: Steam Rice in steamer. Cool. Toasted Rice Powder: Make your toasted rice powder by toasting 1½ cup jasmine rice in a hot, dry pan (stir continuously until grains turn golden brown, minutes). Allow to cool a bit then grind in the spice grinder to a powder. The Chicken: Combine 1st 6 ingredients in the robot coupe. Drizzle ⅔ cup peanut oil over and pulse until chicken is finely chopped. Heat large sautese to medium high and coat with more peanut oil. Add chicken mixture and saute, breaking up into small pieces with the back of a wooden spoon as it cooks until chicken is starting to turn golden brown and is cooked through (about 6 minutes). Remove from heat. Stir in rice powder, fish sauce, lime juice and brown sugar. Adjust seasoning. Cool. The Dressing: combine all ingredients with the immersion blender using the vinaigrette method. Should be a very tart, sweet, spicy, thin dressing with a strong fish sauce/lime juice flavor. Rice powder goes in at the beginning to help with emulsification. **leave the fish sauce out until you have removed what you need for the vegetarian salads.

17 Moroccan Chicken Salad The Salad Mixed Greens As needed Braised Moroccan Chicken 4 oz./salad See recipe below Moroccan Carrot Salad ½ cup/salad **made by compound rotation Cucumber Tomato Salad ½ cup/salad **made by compound rotation Moroccan Spice Dressing See recipe below Green Olives Parsley Other Garnishes As needed for garnish As garnish As desired and appropriate **Vegetarian Versions Moroccan Spice Falafel 2/salad See recipe below Fill platter or to go container with lettuce mix, ½ cup each of the carrot and cucumber salads, top with 4 oz. shredded chicken (or 2 falafel for vegetarian), garnish with green olives,parsley, etc. serve dressing on the side. Harissa Paste: Dried Chiles (mildly spicy such as pasilla) Caraway seeds Coriander seeds Cumin seeds Dried mint Olive oil 3 ½ oz. Stemmed, seeded ½ tsp. ¼ tsp. ¼ tsp. 1 tsp. 3 T. (plus more as needed) Preserved Lemon Peel 1 ½ T. minced Garlic 5 cloves minced Rehydrate chiles in hot water. Heat caraway, coriander, and cumin in an small pan over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Drain chiles and transfer to the robot coupe with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth. Braised Moroccan Chicken yield servings Chicken Dark Meat (RDM) 7 # trimmed

18 Harissa Paste ⅓ cup House made Onion 1 large Small diced garlic 5 cloves chopped Parsley, stems and leaves Cilantro, stems and leaves Cooking oil Ground turmeric and coriander 12 stems w/ leaves 12 stems w/ leaves To coat pan 2 tsp. each Fresh Ginger 3 T. minced pepper 1 tsp. Preserved lemon, peel only 6 wedges chopped Chicken stock Enough to just cover chicken by ½ Trim chicken. In rondeau, saute aromatics (onion, garlic, ginger, turmeric, coriander, pepper) 3-4 minutes to open up flavors. Add Lemon peel, harissa paste and chicken. Cover chicken about ½ way with broth, bring to a light simmer. Put in 325 oven or leave on low on stove top to maintain a gentle simmer for 45 minutes. Add Parsley and cilantro. Cook till chicken is tender and shreds (check after another 15 mins). Dressing yield 24-3 oz. servings Lemon Juice 1 cup Red Wine Vinegar 1 cup Preserved Lemon Rinds ⅓ cup minced Ground cumin 1 ½ T. Paprika 1 ½ T. Garlic cayenne Olive oil 5 cloves ½ tsp. 4 ½ cups s&p and honey Combine with stick blender. **For Vegetarian Version: Moroccan Spice Falafel tt Dried chickpeas 22 oz. Sorted, rinsed and soaked in brine overnight parsley 1 cup packed chopped

19 Green onions 4 Finely chopped cayenne Ground cumin Ground coriander 1 tsp. 1 Tbsp. 1 ½ tsp. Garlic 2 T. Crushed w/ 1 ½ tsp. salt Baking powder 1 ⅓ tsp Drain the soaked beans. Do not cook. Rinse and dry them. In a food processor, blend all ingredients until the mixture is homogeneous (check with chef Sarah for proper consistency). Form the mixture into balls using a portion scoop. Flatten them slightly. In a hot deep fryer (around 350 ), fry the falafel until crisp and brown (about 4 mins). Remove and drain. Cool and serve.

20 Pesto Grilled Chicken Caprese Salad The Salad (What this salad contains) Grilled Pesto Chicken Breast 4 oz/salad see recipe Pesto (for grilling chicken) Fresh Mozzarella for brushing chicken 6 balls /salad use recipe in rounds folder Tomatoes to garnish sliced or wedges Avocado Basil Chiffonade coarse sea salt ¼ avocado/salad to garnish sprinkle on top Balsamic Vinaigrette Vegetarian Versions get grilled Portabello 1/salad see recipe see recipe Grilled Chicken Chicken (white meat) 7 lb. trimmed The Brine water salt sugar 1 gallon ½ cup ½ cup garlic cloves ½ cup smashed The day before, combine ingredients. Refrigerate overnight. To grill: Grill mark on medium high grill. Set some pesto aside so not all is contaminated with raw chicken. Brush chicken with pesto (you make...from your rounds recipe ½ recipe plus extra oil to make it thin enough to brush onto chicken). Finish in 350 oven to 160. Brush with extra fresh pesto (not contaminated with raw chicken!!!). Honey Balsamic Vinaigrette

21 Balsamic Vinegar Honey 5 cups, reduced to 2 ½ cups 3 T (add more if desired at end) Dijon Mustard 2 T. Olive Oil Salt and Pepper Use vinaigrette method 6 cups tt **For Vegetarian Salads: Grilled Portabella Portabella Mushrooms 8 Yields 8 portions marinade Olive oil 3 cups Garlic ¼ cup minced to a paste with salt Balsamic vinegar 1 cup pepper 2 fat pinches. Combine marinade ingredients in a bowl, with a whisk and pour into a hotel pan. Turn mushrooms over in marinade to coat and continue to turn for about 20 minutes. Grill on med high heat for minutes till mushrooms are done.

22 Roast Turkey Cobb Entree Salad Roast Turkey Cobb Salad Components (what this salad contains) 24 Servings Cut salad greens As needed Turkey Breast As needed (3 ½-4 oz. per salad) brine, roast, rest, slice, cool Avocado ½ avocado/salad Cherry Tomatoes as needed for garnish Halved Bacon sliced 48 slices cooked to crispy, cooled Toasted hazelnuts as needed for garnish Toast and rough chop Red Onion as needed for garnish thinly julienned Blue Cheese as needed for garnish crumbled Eggs 24 (1 egg/salad) steamed, cooled Cobb Vinaigrette Cheddar Walnut Crackers Brine the Turkey Breast Turkey Breast see recipe see recipe for Vegetarian Salads Northwest Beer Water 3 bottles as needed to cover bird salt As needed (ratio 1 cup to 1 gallon water) 2 days in advance, brine turkey in beer, water and salt (at a ratio of 1 gallon liquid to 1 cup salt) overnight. Roast the Roast Turkey Breast s&p Brined Turkey breast mirepoix Enough to cover bottom of small roasting pan or rondeau One day in advance; Preheat oven to 425. Pull turkey breast from brine. Lay breast on mirepoix, skin side up. Roast at 425 for minutes (till golden brown on outside), turn oven down to 325 and roast to 160० (check after 45 mins). Rest. Carve. Cool.

23 Cobb Salad Vinaigrette Red Wine Vinegar 3 cups Sugar 1 ⅓ T. Lemon Juice 5 T. Whole grain Mustard 1 ⅓ T. Minced Garlic Olive oil Fresh Herbs (a mix of oregano, basil, parsley, etc) salt and pepper mix using vinaigrette method. 10 cloves 8 cups 1 cup, minced to taste **For Vegetarian Version; serve with 4-6 cheddar walnut icebox crackers. Cheddar and Walnut IceBox Crackers Butter (soft, but not melty) 8 oz. Cheddar Cheese 16 oz. Grated AP Flour Salt 12 oz. 2 tsp. Walnuts 4 oz. Finely chopped Cream the butter; add cheese and mix well. Add flour and salt and mix well. Blend in the nuts. Roll into logs about 3 inches in diameter. Chill at least 1 hour. Cut into slices ⅛ inch thick and place on a parchment lined sheet pan. Bake at 350 for 8-10 minutes until crisp. Cool on a wire rack.

24 Salmon Caesar Salad Entree Salad Smoked Salmon Caesar Salad Components (what this salad contains) YIELD: 24 Salads Romaine Lettuce at least 6 Large Heads Washed and Cut Smoked Salmon 4 oz. / salad See below Croutons (make your own!) lots see recipe in rounds Parmesan or Romano Cheese as needed Grated Parsley As needed Lemons as needed a wedge /each salad Creamy Caesar Dressing see recipe Hazelnut, Parmesan Crisps 1 per salad, 2 per vegetarian salad see recipe Avocado for Vegetarian Salads ½ avocado/salad Prepare dressing and package for service (*remember to set some dressing aside before you add the anchovies for your vegetarian salads). To plate, place cut romaine on a platter or in a to go box, top with oz. smoked salmon. Sprinkle with cheese and croutons. Garnish with parsley and lemon wedge. Chef Todd s Creamy Caesar Dressing Olive Oil 6.75 cups Egg yolks (pasteurized) 5 Whole eggs (pasteurized) 5 Garlic 3 T. minced Anchovy fillets Red Wine Vinegar Lemon Juice Black Pepper 6 filets (add more as needed) ¾ cup ¾ cup 3 tsp. Stone Ground Mustard 1 ½ T. Parmesan Cheese ½ cup Worcestershire Sauce 2 T. tabasco 1 T. salt tt Make using mayonnaise theory: Combine red wine vinegar, garlic, mustard, yolks and whole eggs. Using a hand mixer on high speed, slowly pour in oil and emulsify to a creamy consistency. Add other ingredients and blend again.***before adding anchovies, pull ⅓ of the batch aside for vegetarian salads. Hazelnut, Parmesan Crisps Parmesan 4 ½ cups shredded hazelnuts 1 ½ cups Roasted, skinned, finely chopped Chop roasted hazelnuts in the robot coupe (to a fine chop, but not a meal). Combine nuts and cheese in a bowl. Heat oven to 350. On a sheet pan with parchment, using a 3 inch ring, make circles using 2 tablespoons per circle, leaving space for spreading. Bake in oven for minutes until lightly browned through. Cool. Serve. **Vegetarian Versions - get ½ avocado/salad (remember to coat with lemon juice to prevent browning) and an extra Hazelnut, Parmesan Crisp.

25 Vietnamese Steak Entree Salad Vietnamese Steak Salad Components (what this salad contains): Yield: ~20 servings Flank steak 7 lb. (4 oz./salad) Marinated and grilled Shredded carrots 2 qts. To garnish Shredded purple cabbage 2 qts. To garnish Roasted peanuts 1 ½ cup for garnish crushed Radish, pea or bean sprouts For garnish Jalapenos For garnish Thinly sliced Ginger Lime Dressing See recipe *Spring Rolls for Vegetarian Entrees See recipe Marinate steak overnight or at least ½ hour. Grill. Toss shredded carrots and cabbage with cut lettuce for color and texture. Top lettuce with cubed steak, jalapenos, sprouts and toasted peanuts. Serve with dressing on the side. Vegetarian salads get spring rolls instead of steak (see below). The Steak Flank steak 7 lb. Fish Sauce 6 T. Brown Sugar 4 T. Garlic 7 cloves minced lemongrass ⅔ cup Finely chopped (tender center part only) Combine fish sauce, sugar, garlic and lemongrass and massage into beef. Let sit at least 30 minutes. Grill over medium high heat till medium rare (finish in a 350 if necessary to avoid overcooking). Cool, slice thinly. **Vegetarian Version Vietnamese Spring Rolls Yield 6 portions Spring roll Wrappers 6 Crunchy veg; i.e. red bell pepper, cucumber, scallion, carrot, radish... Herbs - whole leaves of basil, mint, cilantro Rice Noodles To fill wrappers (about 1 cup/each) To fill wrappers ½ package To fill wrappers Thinly julienned Whole leaves cooked tofu 8 oz. *Prepared by Compound Salad Rotation Assemble spring rolls, 1 per vegetarian salad, each filled with marinated tofu (prepared by sandwich rotation), julienned veggies and fresh herbs. Ginger Lime Dressing

26 Brown sugar Rice Vinegar Lime Juice Salad oil Fish Sauce Soy Sauce ¾ cup 3 cups 2 ½ cups 3 cups 1 cup As needed to balance dressing pulled aside for vegetarian dishes garlic 3 T minced ginger 3 T. minced Jalapeno 3 T. minced Combine sugar, rice vinegar and lime juice, garlic, ginger and chopped chiles together. Blend these ingredients and slowly add oil to form an emulsion. Remove the amount needed for vegetarian dishes (prior to adding fish sauce) season this with soy sauce. To the remainder, add the fish sauce as needed, tasting for balance as you go.