Carnitas Salad The Salad (what this salad contains) Pork Shoulder 3-4 oz/salad See recipe guacamole Quinoa, Black Bean Salad A #12 portion scoop/salad A big spoonful of each/salad See recipe See recipe *made by compound salad rotation Pickled red onions To garnish See recipe (in rounds recipes) cilantro To garnish Creamy cilantro lime dressing 3 oz/salad See recipe *Vegetarian Version get s Spinach, Cotija Quesadilla Wedges 1 Quesadilla/salad See recipe The Pork Pork Shoulder 8 lb. Yield: 20 salads Dried oregano 2 T. cumin salt 4 tsp. ⅓ cup pepper 1 T. Cooking oil ⅓ cup Liquid smoke 1 T. onion 2 medium Rough large diced Orange 2 halved garlic 8 cloves Place pork in roasting pan (very tight fitting so that it cooks in its own juices). Combine oregano, cumin, salt, pepper, oil and liquid smoke into a paste. Rub over pork. 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 and cool enough to handle. Shred with 2 forks in a hotel pan. Cool. Portion to 3 oz per salad. Creamy Cilantro Lime Dressing
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 3 cups Sour Cream 2 or more cups In Vitamix or with a hand blender; combine 1st 5 ingredients. Add olive oil slowly to create an emulsion. Whisk in Sour cream to desired consistency. Guacamole Avocado 12 Red onion garlic jalapeno minced minced minced Lime juice cilantro chopped s&p tt Prep all minced and chopped ingredients. Cut avocados in half. With gloved hands, scoop out the flesh into a bowl with the other ingredients. Use hands 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.
Creole Shrimp Entree Salad Creole Shrimp Salad Components (what this salad contains) Yield 20-23 salads Creole Shrimp 6 shrimp/salad See recipe Red and Green Bell Peppers To garnish julienned Marinated Celery Salad ½ cup/salad See recipe Cherry Tomatoes To garnish halved Tomato Vinaigrette 3 oz/salad See recipe *Vegetarian Version gets Creole Sweet Potato Wedges See recipe Creole Shrimp Shrimp 2 bags *pull tails off, Stir fry Garlic ¼ cup minced Creole Seasoning ¼ cup Red Bell Pepper 1 cup Small dice Lemon Juice 1 ½ cups Parsley 1 cup chopped 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. Creole Seasoning 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, in the oil over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool. Marinated Celery Salad
Celery ¾ gallon Sliced on the bias Red Onion 3 cups Thinly julienned Garlic cloves 2 T. minced Oregano leaves 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. Add additional oil and vinegar if necessary to fully coat. Cover and marinate for at least an hour. Toss. Tomato Vinaigrette Lemon juice Crushed Tomato (canned) Oil (half olive, half veg) 1 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 Wedges Sweet Potatoes 4 lb. Cut into wedges Olive Oil to coat potatoes Creole Seasoning Cut sweet potatoes. Toss with olive oil to coat. Coat with a generous amount of creole seasoning. Roast in a 400 oven till tender. Cool.
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) (5 per salad) Black Bean, Tomato, Corn Salad 1 grey portion scoop/salad **made by compound salad Mango to garnish Medium diced Red Bell Peppers to garnish julienned Pepitas Cotija cheese to garnish to garnish Chipotle Lime Dressing Vegetarian Option Extra large scoop of black bean salad **made by compound salad rotation The Shrimp Yield about about 20 servings Large Shrimp 3 bags (size 15-20) 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:
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 2 tsp. Cilantro stems From 1 bunch cilantro chopped Olive oil 4-5 cups 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. **For the Vegetarian Option: extra large serving of black bean salad (made by compound rotation)
Huli Huli Chicken Entree Salad Huli Huli Chicken Salad Components (what this salad contains) Chicken rdm 10 lb. (4 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 Chiffonade 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. Prep onions and pineapple for grill. 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 in plastic wrap. Refrigerate 3 hrs. - overnight. Rub:
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.
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 (about 1 quart) shredded carrots (about 1 quart) shredded cucumbers (about 1 quart) Thinly sliced Green onions Thinly sliced Jalapenos (and or other spicy fresh chiles) Thinly sliced Herb leaves (cilantro, basil and mint) 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 4-5 Thinly sliced Jalapeno or serrano 1 Thinly sliced, seeds removed Garlic 2 T. Thinly sliced Peanut oil 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) Steamed Rice
Jasmine Rice 9 cups raw Water 13 ½ cups The Dressing: Lime juice Salad Oil Fish sauce Brown sugar Red Chile flakes (grind your own) 4 cups 2 cups 4 T. (more to taste) 4 T. (to taste) 3 T. (to taste) 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, 10-15 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 (experiment with using rice powder as emulsifier). Should be a very tart, sweet, spicy, thin dressing with a strong fish sauce/lime juice flavor.
Mediterranean Chicken Salad Mediterranean Chicken Salad Components (what this salad contains) Mixed Greens Braised Chicken 4 oz./salad Hummus 3/4 cup/salad See recipe Marinated Vegetable Salad 3/4 cup/salad See recipe Green Olives Focaccia ordered from Bakery for garnish 1 piece/salad Dressing Balsamic Vinaigrette See recipe **Vegetarian Versions: Falafel 2/vegetarian salad See recipe Braised Mediterranean Chicken yield 18-20 servings Chicken, Dark Meat 7 # trimmed Onions 2 medium Large Dice Red Pepper Flakes 1 tsp. Garlic Cloves 12 minced Fennel Seeds 1 tsp. crushed Rosemary 2 T. chopped Oil To coat bottom of rondeau Lemons 4 Cut into wedges Capers ½ cup Chicken Stock Enough to cover chicken by 1/2 Parsley ½ cup chopped Trim excess fat from chicken. Pat dry. Season with salt and pepper. Sweat onions, add other aromatics (garlic, herbs, spices) and cook until aromas are developed. Add trimmed chicken and stock to cover chicken about ½ way up. Bring to a gentle simmer. Cover and move to a 350 oven till cooked through (30-40 minutes). In the last 15 minutes, add the capers, lemon wedges and parsley. Simmer until done. Remove Chicken, cool enough to shred. Cool completely. Balsamic Vinaigrette - boring...needs lots of herbs or something Balsamic Vinegar Olive oil Veg oil 3 cups 3 cups 4 cups Yellow mustard 1 ½ T. Salt and Pepper Herbs (mix of basil, parsley, etc) Combine using vinaigrette method. 1 cup, minced -Hummus Garbanzo Beans 3 ½ lb. dry
Tahini Lemon juice 1 ½ cups 1 cup Garlic 5 cloves Raw or roasted Parsley 3 Tbsp. chopped Ground Cumin Salt Black Pepper Ground Cayenne Pepper 4 tsp. 2 tsp. 1 tsp. ½ tsp. Olive Oil Soak garbanzo beans overnight. Cook till soft (when draining cooked beans reserve the cooking liquid. You will need it to adjust the consistency of your hummus). Blend all ingredients in Robot Coupe in batches, adding a small amount of the reserved bean cooking liquid and olive oil till you have the desired smooth consistency. Taste and adjust seasonings. **Blending the beans into hummus is easier when they re still somewhat warm, but do it early because hummus takes a long time to cool. Reserve what is needed for entree salads and send the rest to the salad bar.. -Marinated Vegetables Tomatoes ½ gallon Cut into wedges Red Onion 1 cup small dice Fresh Parsley and/or Basil 2 Cups Chopped Cucumbers ½ gallon Thick slices, halved Balsamic Vinegar 1 ½ Cups Olive or Salad Oil Salt & Pepper 1 ½ Cups to taste Prepare vegetables and toss with blended oil and vinegar. Add salt and pepper to taste. Let vegetables marinate at least one hour. **For Vegetarian Version: Falafel Dried chickpeas 22 oz. Sorted, rinsed and soaked in brine overnight parsley 1 cup packed chopped Green onions 4 Finely chopped cayenne Ground cumin Ground coriander ¾ tsp. ¾ Tbsp. 1 tsp. Garlic cloves 1 ½ T. Crushed w/ 1½ 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.
Pesto Grilled Chicken Caprese Salad The Salad (What this salad contains) Grilled Pesto Chicken Breast 4 oz/salad see recipe Pesto (for grilling chicken) for brushing chicken use recipe in rounds folder Fresh Mozzarella sliced 3 balls /salad sliced Sliced Heirloom Tomatoes to garnish sliced, wedges or large dice Avocado ¼ avocado/salad sliced Basil Chiffonade coarse sea salt to garnish sprinkle on top Balsamic Vinaigrette see recipe Vegetarian Versions get grilled Portabello 1/salad 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
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 1 cup Garlic 3 T. minced Balsamic vinegar salt ¼ cup 1 tsp pepper ½ tsp Combine marinade ingredients 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 10-20 minutes till mushrooms are done.
Roasted Chicken and Vegetable Salad YIELD: 15 Roasted Chicken salad components (what this salad contains) Boneless Thighs/Dark Meat 7 lbs 3 ½-4 oz/salad Hardy Greens mix (mix lettuce with local greens as available) Roasted winter veggies See recipe 1 ½ cup/ salad Hazelnuts Toasted, skinned, chopped, to garnish Chives or parsley For garnish Feta For garnish Pomegranate seeds For garnish Supremed orange segments *Additional optional garnish *Vegetarian Version -Roast Tempeh and Veggies Salad For Vegetarian Versions 1 ½ cups/ salad-*made by compound rotation For this salad, the roasted roots and sliced chicken are laid thoughtfully on top of the greens then feta, herbs, pomegranate seeds and hazelnuts are used to garnish. Roast Chicken RDM Chicken 7 lb. Roasted, diced oil To coat lightly s&p To season Trim chicken of excess fat, season with salt and pepper and rub a light amount of oil on them, roast on a sheet pan at 425 to done at 165 degrees(15-25 mins), rest then cut into roughly large dice size pieces. Honey - Roasted Winter Vegetable Salad Winter Vegetables (an even mix of beets, sweet potatoes, carrots and parsnips, etc) **work with compound salad to cut all of this. 3 gallons Large dice Yellow Onions ½ gallon Large wedges Herbs: rosemary, thyme and/ or sage 1/2 cup minced Salad oil Honey Salt and Pepper Cut winter vegetables into large dice. Season with salt, pepper and herbs (rosemary, sage thyme are all good options) spread on seperate sheet pans and roast in 375 oven. After 15 minutes, toss the veggies for even cooking, brush with a coat of warmed honey and return to the oven until tender (about 20 minutes again). Set half the roasted veggies aside to be assembled into a salad for the salad bar and your vegetarian salads. The rest go on your salads, topped with the roasted chicken. Miso Ginger Dressing tt
Fresh Ginger ¼ cup minced Fresh Garlic ¼ cup minced miso Tahini honey Rice Vinegar 1 cup 1 cup ½ cup 2 cups Sesame oil/salad Oil ¾ cup/1 cup each Combine all ingredients except oil in the vitamix. Add oils to emulsify.
Roast Turkey Cobb Entree Salad Roast Turkey Cobb Salad Components (what this salad contains) 24 Servings Cut salad greens Turkey Breast (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 (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. Season with salt and pepper.. Roast at 425 for 20-25 minutes (till golden brown on outside), turn oven down to 325 and roast to 160० (check after 45 mins). Rest. Carve. Cool.
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.
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 5 lbs. See below Croutons (make your own!) lots see recipe in rounds Parmesan or Romano Cheese as needed Grated Parsley 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 2.5-3 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 10-13 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.
Tuna Salad Entree Salad Tuna Salad Entree Salad Components: Tuna Salad Sliced Apples (soak in lemon water) Sliced Avocado Greens (a mix of spring greens and chopped lettuce) Basil Vinaigrette...see recipe Pita ordered from bakery, cut into wedges and baked Feta Garnish with lemon slices...make it beautiful! *Vegetarian Salads get Zucchini, Feta Fritters instead of tuna. 6 oz. portion scoop/salad ½ apple/salad ⅓ avocado/salad 3 oz./salad ½ -¾ pita/salad to top See recipe 2 fritters/salad Tuna Salad Canned Tuna (ask chef Sarah for the secret stash) Mayonnaise (preferably house made) Yield ~ 18 salads About 70 oz. drained 3 cups + to desired consistency Celery 3 cups Small diced House Pickled Red Onion (from Rounds recipe) House Pickled Cucumbers (from Rounds recipe) 2 cups Small diced 1 cup Small diced Red Bell Peppers 2 cups Brunoise Lemon Juice ¼ cup Salt and pepper To taste Combine gently to maintain a good texture. Basil Vinaigrette
Basil (can mix in other herbs as desired) 5 oz. leaves chopped Shallot ½ cup chopped White Wine Vinegar Lemon Juice Honey Olive Oil Salt and Pepper Blend using Vinaigrette method. 3 cups 1 cup To taste 6 cups To taste **Vegetarian Version: Zucchini, Feta Fritters zucchini 1 lb. Shredded (largest setting in robot coupe) salt 1 tsp. eggs 2 Green onions 2 minced Fresh dill 2 T. minced Feta ½ cup garlic 2 cloves minced pepper Corn starch Baking powder pinch ¼ cup ½ tsp. Olive oil Shred the zucchini using a robot coupe fitted with the shredding disk. Transfer to a fine mesh strainer set over a bowl. Toss with the salt and let it sit for at least 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside. Beat the eggs in a large bowl. Mix in zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the cornstarch and baking powder over mixture and stir until uniformly incorporated. Heat olive oil in a large non-stick skillet over medium heat. Drop green portion scoop sized portions into the pan, then use the back of a spoon to gently press the batter into 4-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a wire rack inside a hotel pan to cool.
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 5 cups To garnish Shredded purple cabbage 5 cups 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 To fill wrappers ½ -1 full package To fill wrappers Thinly julienned 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
Brown sugar Rice Vinegar Lime Juice Salad oil Fish Sauce Soy Sauce ¾ cup 3 cups 2 ½ cups 3 cups 1 cup 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.