Recipe 1: 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 6 oz. portion scoop/salad ½ apple/salad ⅓ avocado/salad As needed 3 oz./salad ½ -¾ pita/salad As needed to top Garnish with lemon slices...make it beautiful! As needed Chopped Chickpea Salad for Vegetarian Salads *this recipe is in the compound salad section and will be made for you by the student in that rotation. 6 oz. portion scoop/salad Tuna Salad Canned Tuna 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 Replace tuna salad with Chopped Salad with Chickpeas; made by the student in the compound salad rotation.
Recipe 2: Vietnamese Steak Entree Salad Vietnamese Steak Salad Components: Yield: ~20 servings Flank steak 7 lb. (4 oz./salad Marinated and grilled Rice Noodle Salad Vietnamese Dipping Sauce See recipe See recipe Roasted peanuts 1 ½ cup for garnish crushed Radish, pea or bean sprouts For garnish Hot red or green bird chile For garnish Thinly sliced Spring Rolls for Vegetarian Entrees The Steak Flank steak 7 lb. Fish Sauce 6 T. Brown Sugar (or Jaggery Sugar) 4 T. (+2 T. set aside for your tofu) Garlic 7 cloves (+2 set aside for tofu) minced lemongrass ⅔ cup (+2 T. set aside for tofu) Finely chopped (tender center part only) Combine fish sauce, sugar, garlic and lemongrass (numbers in parentheses should be set aside for the vegetarian dish) and massage into beef. Let sit 15 minutes. Grill over medium high heat till medium rare (finish in a 350 if necessary to avoid overcooking). Cool, slice thinly. **Rice Noodle Salad is made by the student in the compound salad rotation for you. Ginger Lime Dressing for 30 salads plus some to toss in the rice noodle salad.
Brown sugar Rice Vinegar Lime Juice Salad oil Fish Sauce Soy Sauce 3 cups 3.5 cups 3 cups 3 cups 1.5 cups As needed to balance dressing pulled aside for vegetarian dishes garlic ¼ cup Rough chopped ginger ¼ cup Peeled, chopped Jalapeno ¼ cup Seeded, chopped In a small bowl, combine sugar, rice vinegar and lime juice, stir to dissolve. In a mortar and pestle, combine and pulverize garlic, ginger and chopped chiles together. Blend these ingredients and slowly add oil to form an emulsion. Pull out (at this point, pull out what you need for vegetarian entree salads plus 1 cup for the vegetarian rice noodle salad, season this with soy sauce to taste). To the remainder, add the fish sauce as needed tasting for balance as you go. **Vegetarian Version Vietnamese Spring Rolls Yield 6 portions Spring roll Wrappers 6 Random Crunchy veg; i.e. red bell pepper, cucumber, scallion, carrot, radish... Herbs - whole leaves of basil, mint, cilantro To fill wrappers To fill wrappers julienned tofu 8 oz. strips Sesame oil cornstarch To cover fry pan Enough to coat Soy sauce 3 T. Combine soy sauce with the extra lemongrass, sugar and garlic reserved from the steak marinade. Toss tofu in this sauce and allow to marinade for at least ½ an hour. Drain off excess marinade and toss in corn starch. Heat saute pan. Coat pan heavily with sesame oil. Add tofu and fry until it is cooked through and browned on the outside. Cool. Assemble spring rolls.
Recipe 3: Mediterranean Chicken Entree Salad Mediterranean Chicken Salad Components Mixed Greens Braised Chicken Hummus Marinated Vegetable Salad Green Olives Focaccia ordered from Bakery Dressing Balsamic Vinaigrette **Vegetarian Versions: Falafel As needed 4 oz./salad 3/4 cup/salad 3/4 cup/salad As needed for garnish 1 piece/salad See recipe 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. In a hot pan, heat oil and add chicken. Sear quickly on all sides to a golden brown color. Transfer chicken to a hotel pan. Add onions and cook until softed. Add other aromatics (garlic, herbs, spices) and cook until aromas are developed. Add back chicken and add 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. **Hummus and Marinated Vegetable Salad are produced for you by the student in the
compound salad rotation Balsamic Vinaigrette Red wine vinegar Balsamic Vinegar Olive oil Veg oil 10 oz. 10 oz. 24 oz. 32 oz. Yellow mustard 1 ½ T. Salt and Pepper Herbs (optional) Combine using vinaigrette method. As needed minced **For Vegetarian Version: Falafel Dried chickpeas 11 oz. Sorted, rinsed and soaked in brine overnight parsley ½ bunch chopped Green onions 2 Finely chopped cayenne Ground cumin Ground coriander ½ tsp. ½ Tbsp. ⅔ tsp. Garlic cloves 3 Crushed w/ ½ tsp. salt Baking powder 2/3 tsp eggs 2 Drain the soaked beans. Do not cook. Rinse and dry them. In a food processor, blend all ingredients until the mixture is homogenous (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.
Recipe 4: Turkey Cobb Entree Salad Roast Turkey Cobb Salad Components Cut salad greens As needed Turkey Breast As needed (3 oz. per brine, roast, rest, slice, cool salad) Avocado 12 (½ avocado/salad) sliced Cherry Tomatoes as needed for garnish Halved Bacon sliced 48 slices cooked to crispy, cool, cut into large pieces 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, sliced/chopped Cobb Vinaigrette see recipe Cheddar Walnut Crackers see recipe for Vegetarian Salads Brine the Turkey Breast Turkey Breast Northwest Beer Water 3 bottles as needed to cover bird salt As needed (2% of total weight of turkey and liquid) In a deep half hotel pan, combine Turkey Breast, beer and enough water to almost cover (minus about 1 qt.). Take weight of contents plus weight of 1 qt. Water (2 lbs.)(don t forget to subtract the weight of pan) multiply by.02 to get 2%. Combine that much salt with 1 qt. Of water and heat till dissolved. Cool Salt water. Add salt water to hotel pan. Cover in plastic wrap. Refrigerate 3-6 hrs. (if refrigerating longer, use less salt). Roast the Roast Turkey Breast s&p Brined Turkey breast water mirepoix 1 cup Enough to cover bottom of small roasting pan or rondeau Preheat oven to 425. Trim excess fat from turkey breast. Pat dry with paper towels. Lay breast on mirepoix, skin side up. Season with salt and pepper. Pour water into pan. Roast at 425 for 15 minutes, turn oven down to 325 and roast to 160० (check after 30 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 salt and pepper mix using vinaigrette method. 10 cloves 8 cups to taste **For Vegetarian Version; serve with 4-6 cheddar walnut icebox crackers. Cheddar and Walnut Ice Box Crackers Butter 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.
Recipe 5: Huli Huli Chicken Entree Salad Huli Huli Chicken Salad Components Chicken rdm 10 lb. onions 6 Sliced into rings, grilled zucchini 10 Halved lengthwise, grilled pineapple 2 Cut into rounds, grilled Cabbage, preferably red 2 quarts Chiffonade and mixed with greens carrots 3 lb. Peeled, shredded, mixed with greens Red and green bell pepper 3 each Thinly sliced and mixed with greens Sesame, Ginger Vinaigrette See Recipe Huli Huli Tempeh Salad for Vegetarian Salads Brine the chicken the night before. Dry rub in the morning. Let sit, refrigerated while grilling veggies. Toss veggies in oil, salt and pepper. Grill to done. Chill. 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 (use silicone brush from pizza station). Turn, baste and cook until chicken is done and has a nice coating of sauce cooked to it. Toss shredded carrots, bell peppers and cabbage with mixed greens. Assemble salads with 3 oz. of chicken, grilled zucchini, pineapple, onions and dressing.
The Chicken Brine: Chicken rdm sugar 10 lb. 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. Dry Rub: Garlic powder 3 T. salt 3 T. paprika Cayenne 1 ½ tsp. 1 ½ tsp. Onion powder 1 ½ T. Ground cumin, pepper 1 ½ tsp. each Lemon juice ⅓ cup Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl.
Huli Huli Marinade: Pineapple juice ketchup Soy sauce Brown sugar 4 ½ cups 2 ¼ cups 1 cup 2 ¼ cup Ground ginger 3 T. Sherry Vinegar 2 ½ cups In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Reserve about 6 cups for marinating the tempeh (give to student on compound rotation). Preheat a grill to medium heat. Sesame, ginger Vinaigrette Soy sauce Rice vinegar Sesame oil Salad oil Sugar for 23 servings 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 Temeh; made by the student in the compound salad rotation.
Recipe 6: Roast Pork Entree Salad Roast Pork Loin Salad Components Roast Pork Loin 7 lb. 4 oz/salad House Pickled Red Onions (from Rounds recipe) Seasonal Fruit (fall = persimmon, grapes, plum) Poached Pear As needed As needed for garnish ½ pear/salad *See recipe For garnish Sliced sliced Shaved Parmesan As needed For garnish Farm Greens As needed Toasted Hazelnuts As needed for garnish Rough chopped Hazelnut Cakes for Vegetarian Version Cranberry Vinaigrette See recipe See recipe The Pork: Pork loin rosemary garlic 7 lb. ⅓ cup 12 cloves Olive oil 4T. salt 1 ½ tsp. pepper Mince rosemary and garlic together. Add salt and smash to a paste. Combine with oil and spread over surface of pork. Sprinkle with pepper. Roast at 400 to 140. Cool. Slice and weigh out portions.
Oven Poached Pears: Pears 15 pears Cut in half, cored Lemon ¾ cup juice, 10 strips zest Juice for holding pears, zest for poaching White wine sugar thyme Vanilla extract 1 cup 1 ¼ cups 4 sprigs 2 tsp. Cinnamon stick 1 salt pinch Oven to 300. Prepare pears and put in lemony water to hold. Combine zest, wine, sugar, thyme, vanilla, cinnamon and salt in a roasting pan. Place pears, cut side down in wine mixture (add more wine and water to come to ¼ up the pears. Cover w/ foil and bake till fork tender 1 ½-1 ¾ hours. Cranberry Vinaigrette Frozen cranberries (thawed) Raspberry Vinegar Lime Juice Sugar or Honey Olive Oil 5 ½ cups 1 ½ cups ½ cup 3 T + to taste 2 ½ cups Salt and Pepper To taste In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth. **For Vegetarian
Roasted Hazelnut Cakes House Bread Crumbs ¾ cup Hazelnuts 2 cups Roasted, skinned Green onion 2 Roughly chopped Swiss Cheese 2 cups, lightly packed shredded Fresh Basil 1 tsp. Rough chop Fresh Thyme 1 tsp. Rough chop Fresh Marjoram (or oregano) ½ tsp. Rough chop Black Pepper ½ tsp Egg 1 lg. Lightly beaten Veg Oil For frying In the robot coupe, combine toasted bread crumbs, hazelnuts, green onions, cheese, herbs and black pepper. Process using the pulse button until the mixture is a coarse meal (to little mixing and it won t come together, too much and your cakes will be tough - consult with your instructor). Scrape the mixture into a bowl and stir in the egg until well blended. Heat a saute pan over med heat, add oil to coat the bottom. Scoop and pack ¼ cup portions, flatten into round disks about ¾ inch thick. Fry until browned on both sides (they can also be baked in a 350 oven for 35 minutes or so instead of frying). Cool and serve.
Recipe 7: Creole Shrimp Entree Salad Creole Shrimp Salad Components Yield 20-23 salads Creole Shrimp 6 shrimp/salad See recipe Red Beans and Rice ¾ cup/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 See recipe Vegetarian Version Corn Cakes 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 Creole Seasoning Paprika 2 ½ T. Garlic Powder 2 T. Salt 2 T. Black Pepper 1 T. Onion Powder 1 T. Cayenne 1 T. Dried Oregano 1 T. Dried Thyme 1 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, in the oil over moderately high heat, turning until just white throughout (don t overcook). Add the lemon juice and parsley and cool. *Red Beans and Rice is made by the student in the compound salad rotation for you.
*Marinated Celery Salad is made by the student in the compound salad rotation for you. Tomato Vinaigrette Lemon juice Crushed Tomato (canned) Oil (half olive, half veg) 1 cup 4 cups 5 cups garlic 5 cloves minced Cajun Seasoning honey Blend using vinaigrette method. To taste For balance, if needed **for Vegetarian Version Cajun Corn Cakes Corn 2 cups Frozen, thawed Corn Flour 1 ½ cups (if no corn flour is in house, grind polenta in the spice grinder to a fine flour texture) Baking powder salt Cajun seasoning 1 ½ tsp ¾ tsp ¼ tsp Butter (at room temperature) 4 T. milk 1 cup honey 1 T. Scallions 3 T. chopped eggs 2 seperated Egg white From 1 egg Whisk together corn flour, baking powder, salt and cajun seasoning in a large bowl. In a small saucepan, heat the butter with the milk and honey until melted. Set aside to cool off. Make a well in the center of the ingredients and stir in the milk mixture, the 2 egg yolks, the corn and the scallions. In another bowl, beat the 3 egg whites until stiff. Fold them into the corn mixture. In a hot skillet, heat oil or clarified butter to coat the bottom. With a 2 oz. ladle, scoop batter into the hot skillet. Brown both sides. Cool to room temperature. Serve.
Recipe 8: Salmon Caesar Salad Entree Salad Smoked Salmon Caesar Salad Components YIELD: 24 Salads Romaine Lettuce at least 6 Large Heads Washed and Cut Smoked Salmon 5 lbs. See below House Made Croutons 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 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 Anchovies Red Wine Vinegar Lemon Juice Black Pepper 6 + tt. 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: In a CC, combing red wine vinegar, garlic, mustard, yolks and whole eggs. Using a hand mixer on high speed, slowly pour 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. Spread mixture, 2 ½ - 3 tablespoons at a time into desired shapes (rounds, crescents, etc.). Bake in oven for 12-15 minutes until 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.