Yield: Item: Basic Beef Stew Fat Beef Cut into bite sized pieces Flour Tomato product Onion lrg dice Carrot lrg dice Celery lrg dice Garlic minced Potatoes lrg dice Beef Stock enough to cover meat Fresh herbs Salt and Pepper Procedure: 1. Coat cubed beef in seasoned flour. 2. Sear in fat. 3. Remove meat. 4. Add mirepoix tomato product and herbs, cook until fragrant 5. Deglaze with stock 6. Add meat back to pan making sure it is fully submerged. Cook for 1 ½ hours, then add carrots and potatoes and cook for another hour or until meat is fork tender. Check season and adjust. *Other vegetabls and flavor components can be used.
Yield: Item: Basic Chicken Braise Fat Dark Meat Chicken. salt and pepper Stock Procedure: 1. Season Chicken 2. Sear, skin side down first 3. Remove Chicken 4. Add Mirepoix 5. Deglaze and reduce 6. Add cooking liquid 7. Cover Chicken ½ to a ⅓ with braising liquid and cook until done *Other vegetables and flavor components can be added with mirepoix, ie..fresh herbs, citrus zest, mushroom, artichoke hearts, olives, tomato product. *Can be done with skin on or skinless pieces of meat.
Item: Beer Battered Fish and Chips Yield: 35 Portions Item: Amount: Procedure: Lean White Fish (Perch, 14# EP Cut into 2 oz pieces Snapper, Cod, Halibut, ) Beer 2 bottles Flour Paprika Garlic Powder Salt 1Tbs 1tsp 2tsp Eggs 3 Beaten Tartar Sauce Mayonaise 4 cup Capers ½ cup Finely chopped Dill Pickles ¾ cup Finely chopped Champagne Vinegar to taste Fresh Dill ¼ cup Finely chopped Sugar Salt Fresh Lemon to taste to taste to taste Instructions: Mix all dry ingredients, add eggs and beer and mix until all incorporated and thin batter consistency. Adjust consistency by adding more flour or liquid. Make sure fish is patted dry. Coast fish with batter and fry until golden brown and fish is cooked thru. Tartar sauce: Mix all ingredients and adjust seasoning. Portioning: How many pieces of fish per portion?
Yield: 35 serv Item: Beer-Braised Chicken with Bacon and Hazelnuts Chicken hind quarters 35 ea Semi-boneless, skin on Seasoned flour Fat Onions 6 cups Small dice Leeks 3 ea Sliced thin Rosemary 4 sprigs Beer 1-2 pts Chicken Stock 1 qt Heavy Cream 1 qt Bacon 15 strips Cook, cool, reserve fat Salt and Pepper Hazelnuts Garnish Toasted, rough chop Green onions Garnish Chinoise Dredge chicken pieces in seasoned flour, and sear in fat in the tilt skillet until golden. Remove and portion into 2 hotel pans. Make sauce in the tilt: Add onions, leeks and rosemary. Cook in the fond until fragrant. Deglaze with beer and chicken stock, reduce slightly. Add heavy cream. Pour sauce over the chicken (should be ½ way covered) and finish cooking in a 350 floor over. Reduce the remaining sauce to desired consistency, add bacon, season and hold hot. Garnish with hazelnuts and green onions.
Yield: 35 Item: Caprese Chicken Chicken breast 35 boneless, skinless Oil Shallot 3 AP Small dice Garlic 4 cloves finely chopped Balsamic Vinegar 1 cup Cherry Tomatoes 2# AP Sliced in half Fresh Basil two bunches Chiffanode Chicken Stock 6 cups Fresh Mozzarella Salt and Pepper to taste Procedure: Heat oil, season chicken with salt and pepper. Sear chicken and remove from pan. Add Shallot and garlic, cook until fragrant ( about 2 mins ) Deglaze with balsamic, then add tomatoes and chicken stock. Simmer just until tomatoes become soft and add basil. Taste and adjust seasoning. Pull and hold hot in soup bain. Finish chicken to order in oven. Cook until done. Top with with caprese sauce and a slice of mozzarella.
Item: Chicken Cordon Bleu Yield: 45 Portions Item: Amount: Procedure: Chicken Breasts 45 ea Ham 45 ea ½ oz slices Gruyere Cheese 45 ea ¼ oz slices Flour Egg wash 10 House Breadcrumbs Panko Salt Pepper 6 cups as needed Sauce Supreme half gallon see separate recipe Parsley Instructions: Cut a pocket in the chicken breast. (Chef will demonstrate) Season with salt and pepper. Roll a slice of ham and cheese together and stuff it in the pocket. Firm up the portions in the freezer to facilitate the breading process. Pass the individual portions through the standard breading procedure. Deep fry at 350 until cooked through - approximately 7 to 8 minutes, or deep fry until golden brown and finish in oven to internal temperature of 165. Serve on a ribbon of Supreme Sauce.
Yield: 25 serv Item: Chicken Enchiladas Chicken Machaca 10# RDM Cook overnight in alto Onions 5# Julienne Bell Peppers 3# Julienne Corn tortillas 50 ea Cheese Mixture 3# Cheddar, Pepper jack, Feta, Mozzarella Enchilada Sauce: 2 ½ qts Onions 3 ea Medium dice Garlic 5 cloves Crushed Dried Oregano 1 Tbls Cumin 2 Tbls Tomato Paste Dried Chilies (Guajillo, New Mexican, Ancho, Californian ) Chicken Stock/ cooking liquid from machaca Salt and Pepper 1 cup 20 ea 2 qts Stems and seeds removed Use leftover from machaca Chicken: Cook over night in the alto. The next day, strain out the remaining stock, shred chicken leaving enough to keep your filling moist. Let cool. (Reserve stock.) Sauce: Sweat onions and garlic in fat. Add cumin and oregano, cook until fragrant. Add tomato paste, and let caramelize. Add chicken stock and chilies, simmer until chilies are soft- about 1 hour. Blend sauce and strain. Season and hold hot. Blanch tortillas in hot oil- see chef for instructions. Fill each tortilla with 2 oz of filling, and a small amount of cheese. Place in pairs on a sheet pan. Ladle 1-2 oz of sauce over the top, and 1 oz of cheese. Hold cold. Fire off in batches in the oven, until filling is hot and cheese starts to brown. Re-plate, garnish and serve. Variation: 10# of pork butt, instead of RDM
Item: Chicken Massaman Curry Yield: 20 Portions Item: Amount: Procedure: Random Dark Meat 6 1/2 lbs Cut to 1 pieces Chicken Oil Salt and Pepper Onions 1 ½ lb Large Dice Massaman Curry Paste 2-3 T Chicken Stock 1 ½ qt Coconut Milk 2 qt Bamboo Shoots Potatoes 4 lbs Peeled, Large Dice (divided) Galangal 4 chunk Sliced Very Thin Pineapple Chunks (canned) Sugar Fish Sauce 1 qt Drained Cilantro Sprigs (for garnish) Steamed Basmati rice 1 ½ gal Instructions: Season and sear chicken in a small amount of oil in a rondeau (this may need to be done in two or more batches.) Remove the chicken and cook the curry and onions (in the fond) until fragrant. Return chicken to the pan and add stock, coconut milk, galangal and ½ of the potatoes. Bring to a simmer, cover and put in a 350 oven for about 45 min. (Meanwhile, steam the remaining potatoes until almost done.) When the chicken is tender, add the rest of the steamed potatoes, the pineapple chunks and season with sugar and fish sauce to instructor specifications. Portioning: Serve in a bowl garnished with cilantro, and a side of rice.
Yield: Item: Chicken Paprikash Butter Boneless, skinless chicken thighs Onion 2 cups small dice Garlic 4 cloves minced Hungarian Paprika (sweet) ¼ cup Chicken stock ½ gallon Crushed Tomato 2 cups Flour ½ cup salt and pepper Procedure: Season and sear chicken in butter. Remove chicken and cook onion and garlic until fragrant. Add Crushed tomato, flour and paprika, cook 5 minutes. Add chicken stock, mix to combine. Pour over chicken, cover and bake until chicken is done. Garnish with sour cream.
Yield: 25serv Item: Chicken Pot Pie RDM Chicken 6.5# Cut into stew meat Blonde Roux Cooked, cooled Mirepoix ½ gal Peeled, medium dice Leeks 2 ea Sliced thin Rosemary 1 sprig Thyme 4 sprigs Sage 4 leaves White Wine 1-2 cups Chicken Stock 1 gal Bay Leaf 2 ea Potatoes 3# peeled, medium dice Mushrooms 2# Sliced or quartered, roasted Peas 3 cups Thawed Dijon Heavy Cream Puff Dough 2 sheets Bakery Parsley Garnish Procedure: Make blonde roux and set aside to cool. Season and sear the chicken (may need to be done in batches.) Remove from pan. Add the mirepoix, leeks and herbs to cook in the fond. Deglaze with white wine. Add chicken stock and bring to a simmer. Thicken with blonde roux. Add the chicken and simmer in the Velouté until tender. Steam potatoes separately and add with chicken. Finish with mushrooms, Dijon and heavy cream. Hold hot. Stamp rounds from the puff dough, decorate (see chef,) brush with egg wash and bake. **Recipe should yield 2 gallons
Yield: 25 servings Item: Chile Verde Stew Pork Butt 8 # Trimmed of excess fat, cut into 1 cubes Cumin, ground 2 Tlbs Coriander, ground 1 Tbls Salt and Pepper Onions 6# Small dice Garlic 15 cloves Minced Jalapenos 5 ea Small dice, no seeds Green Bell Peppers 6 ea Small dice Tomatillos 2# Peeled, and quartered Green Chiles 3-5# Fresh, or canned Chicken stock 3 cups Masa Corn- frozen 3 cups Thawed Sour Cream Garnish Cilantro Garnish Lime Garnish Wedges Cheddar/Feta Cheese Garnish Corn tortillas 6 ea Cut into thin strips and fried Procedure: Season and sear pork until brown (will need to be done in at least two batches.) Remove from pan. Add onions and cook gently in fond until caramelized. Add garlic, jalapenos and bell peppers, cook until soft. Add pork, add chicken stock) (there should be enough liquid to cover the pork, and cook until pork is tender. Finish with corn and season. Serve in a large soup bowl and garnish.
Yield: 30 Item: Cioppino Olive Oil Fennel Bulb 3 julienne Onion 2# AP small dice Garlic 6 cloves minced Crushed red pepper ½ tsp Tomato Paste ¾ cup White Wine 1 cup Salt Canned diced tomatoes 1 #10 can Clam juice 1 can Fresh Thyme Bay leaf Assorted Seafood, such as clams, mussels, shrimp, fish 10# EP Procedure: Heat oil and add fennel, onion, garlic, crushed red pepper, cook until translucent. Add tomato paste and cook 2 or 3 minutes. Deglaze with white wine. Add diced tomatoes, clam juice and herbs and simmer 30-40 mins. Hold hot in soup bain. Hold Seafood Cold and will cook to order in batches (chef will demonstrate)
Yield: 35 Item: Curried Turkey Meatloaf Ground Turkey 14# EP Oil Onion 1#AP finely chopped (robocoop) Carrot 1#AP shredded Apple 3 small dice Garlic 4 cloves finely chopped Bread crumbs 3 cups Eggs 8 beaten Yellow curry paste ½ cup Corriandar 1 tsp Tumeric 1 tsp Salt Formula Ground Mustard 1 tsp Fresh Ginger 1 inch piece grated Milk 2 cups Procedure: Put mixing bowl and paddle in freezer to chill for at least an hour. Heat oil, add onion, carrot, apple, curry paste, coriandar, tumeric, ground mustard and ginger. Cook until fragrant and vegetable soften. Spread out on sheet pan and put in walk in to cool. Mix together milk and bread crumbs to soften. Add veggie mixture, eggs and softened bread crumbs to mixing bowl. Add turkey and salt and mix until it comes together. Form loaves on sheet pans
Yield: 30 serv Item: Eggs Benedict Eggs 60 poached Ham 6# 1oz slices English Muffins 30 Split and toasted Hollandaise Sauce 2oz per serving See separated recipe Procedure: Poach eggs ahead of time and hold cold. Eggs should be cooked with the yolk still runny and solid whites. Slice ham. Toast english muffins in batches. Make hollandaise, half batch at a time and hold warm for service. Reheat eggs to order. Place english muffins on plate, top with ham, egg and hollandaise. Garnish
Yield: Item: Fettuccini with Clams and Saffron Cream Sauce Fettuccini 5# clams 3# cleaned Fresh Parsley Procedure: Par cook pasta in salted water. Drain, shock, toss with oil and hold cold. Make Cream sauce, using separate recipe and hold hot in soup baine. Will steam clams to order and use liquid to toss with pasta. Reheat pasta toss with cream sauce and top with clams. Garnish with fresh parsley and lemon.
Yield: 35 serv Item: Hungarian Goulash Beef Stew Meat 14# EP Cubed Ground Bacon 2# AP Tomato Paste 2 cups Onions 3# AP Julienne Garlic 4 cloves Finely chopped Hungarian Paprika ¾ cup Caraway seed ¼ cup Toasted and ground Salt Pepper Chicken Stock ½ gallon Beef Stock ½ gallon AP Flour 2 cups Procedure: Cook bacon to render fat. Remove bacon from pan. Toast and grind caraway seed. Mix half the ground caraway, half the paprika, salt, pepper and flour. Coat cubed stew meat in flour mixture and sear in bacon fat (add more fat if needed). Remove meat from pan, add onions and tomato paste and cook until lightly browned. Deglaze with stock. Add meat back into pan with remaining paprika and caraway, stir and adjust seasoning. Gently simmer until fork tender. Finsish with cooked bacon.
Yield: 35 serv Item: Jerk Chicken Chicken 35ea bone in hq skin on, bone in Oil as needed Fresh Lime 10 juiced Cinnamon 1tsp Allspice 1tsp Scallions 4 bunches ( greens only) rough chop Red Onion 2 rough chop Salt 1Tbs Jalapeno 1 Cut in half. De seed on half Fresh Thyme as needed Brown Sugar ¾ cup Procedure: Add all ingredients except chicken and oil to robot coupe. Blend ingredients while drizzling oil until a smooth consistency. Pour half of the marinade over the chicken and toss to coat. Let marinate for an hour. Put chicken skin side up on sheet pan and put remaining marinade on each piece. Cook until chicken is browned and done.
Yield: 35 Item: Poached Salmon with Strawberry Basil Salsa Salmon 35 5oz portion Court bouillon see separate recipe Salsa Fresh Strawberries 2# small dice Fresh Basil 1 bunch chiffonade Olive Oil ¼ cup Shallot 1 brunoise Salt Fresh Lemon Procedure: Make court bouillon. Poach salmon until done ( about 12 mins). Lightly season when pulled out of poaching liquid. Top with salsa.
Yield: 35 serv Item: Pork Ragu Ground Pork 12# EP Ground Bacon 2# AP Onion 2# AP small dice Carrot 1# AP shredded Garlic 6 cloves finely chopped Celery ½# small dice Tomato Paste 1 cup Diced Tomatoes 1 # 10 can Red Wine 2 cups Fresh Oregano Fennel Seed 2 tsp Fresh Thyme Bay Leaf 2 Salt and Pepper to taste Crushed Red Pepper 1 tsp Chicken Stock 8 cups Procedure: Cook bacon to render fat. Remove bacon and set aside. Add pork, onion, celery and garlic, cook until pork is done and drain off fat. Add pork back to pan with tomato paste, fennel, thyme and crushed red pepper, cook until tomato paste is slightly browned. Deglaze with red wine and cook for 2 or 3 minutes. Add the remaining ingredients along with cooked bacon and simmer until thickened.
Yield: Item: Pork Schnitzel with Apples and Bacon Pork Loin cut into portion size and pounded out thin Oil Flour Panko Bread crumbs Eggs 10 beaten Salt and pepper Granny Smith Ground Bacon 1# Onion 1AP peeled and small dice Brandy ½ cup Fresh Thyme Procedure: Season pork with salt and pepper. Than use standard breading procedure and bread cutlets. Put on sheet pans and hold in walk in until service. Cook Bacon and remove from pan. Add onion, thyme and apple and cook until both are soft. Add Brandy and cook until reduced. Add cooked bacon. Check seasoning and adjust. Hold hot. Shallow fry cutlets over medium heat until both sides are golden brown and pork is done.
Yield: 25 Item: Red Wine Braised Lamb Lamb roast 10# Tied or netted Fat Seasonings A minimum of salt and pepper, other herbs and spices may be added. Cinnamon Stick 2 Mirepoix 2 qts Large Dice Leeks 2 ea Sliced Garlic ½ c Crushed Rosemary 1 sprig Tied Thyme 4 sprigs Tied Red Wine 2-3 cups Canned Tomatoes 1- #10 can Crushed or Diced Beef Stock Bay Leaf 3 ea Procedure: 1. Season meat 2. Sear until golden (may use a rondeau, hot oven, or tilt skillet.) Remove from pan. 3. Cook the mirepoix, leeks, garlic and herbs in the fond until caramelized. (Add more fat if needed.) 4. Deglaze with red wine and scrape up the fond. ( Return meat to pan.) 5. Add tomato product, cinnamon stick and enough beef stock to cover the roasts ½ - 2/3. Add bay leaf and bring to a simmer. 6. Simmer the meat in the sauce until tender. Remove meat from sauce. 7. Finish sauce: remove the herb stems and bay leaf, skim fat if needed. Puree sauce and strain if desired. Adjust seasoning and consistency. Portioning: Serve 4 oz of sliced meat with 2 oz of finished sauce.
Item: Roasted Turkey w/ Pan Gravy And Dressing Yield: 25 Portions (w/ leftovers) Item: Amount: Procedure: Turkey Breasts Butter Mirepoix 1 ½ lbs rough chop Instructions: Roast turkey according to standard roasting procedure. Make pan gravy also according to standard procedure. (note: the extra amount of gravy is to accommodate sales of sides of potatoes and gravy). Dressing: Place diced bread in a large bowl. Cook onions and celery in butter, add to bread. Add milk mixture. Season to taste. Moisten with milk and chicken stock as needed. Place in to a buttered two inch full pan, bake (approx. 1 hour). Portioning: 5 to 6 oz. of turkey per portion, 2 oz. gravy per portion.
Item: Swedish Meatballs Yield: 35 Portions Item: Amount: Procedure: Ground Beef 5 lbs Ground Pork 5 lb Onions 2# AP Minced In robocoop Eggs Salt Pepper Allspice Nutmeg 8 ea FORMULA 1 tsp 1 tsp ½ tsp Parsley (fresh) 1 bunch Finely Chopped Milk Fine Breadcrumbs Sauce: Chicken Stock Beef Stock Heavy Cream 1 pt 2 cups 2 qt 2 qt 1 cup Sour Cream 1 cup Tempered Salt and Pepper To taste Instructions : Chill a mixing bowl and paddle in the freezer for at least one hour (In order to get the proper emulsification on the meatballs, everything must be very cold.) Beat together eggs, milk, bread crumbs, herbs, spices and seasoning. Add to chilled mixing bowl with the meat, and mix well (see instructor.) Portion into 1 oz meatballs, onto a sheet pan, and shape using hands and ice water. Bake until golden and cooked through. Make the sauce. Add the meatballs, and hold hot. Portioning: 5 meatballs per serving, in a ceramic boat with sauce. Garnish with a squeeze bottle of thinned sour cream, a lemon slice, and fresh chopped herbs.
Item: Swiss Steak Yield: 35 Portions Item: Amount: Procedure: Beef Round or Chuck 35 ea @ 5-6 oz Run through a cuber Bacon 1# Flour Onion 2 AP small dice Garlic 2 cloves minced Celery 4 stalks small diced Tomato paste Diced Tomato Beef stock Oregano Worcestershsire Paprika (smoked) ½ cup 2cups 2 qts 1Tbs 3Tbs 1Tbs Instructions: Cook bacon and remove from pan. Dredge beef in seasoned flour and sear in bacon fat. Remove beef. Add onion, garlic, celery, tomato paste and oregano, cook until slightly browned. Add diced toms and beef stock, stir and cook until combined. Add Beef back to pan and simmer for two hours. Adjust seasoning. Portioning:
Item: French Dip Sandwich Yield:45 Portions Item: Amount: Procedure: Roasted Beef Round 13.5# EP Sliced thin Jus 1 ½ gal Seasoned French Rolls 45 ea Sliced and toasted NOTE: Beef will be cooked a day ahead and sliced cold on the meat slicer. Instructions: Roast beef according to theory- 140 (medium.) Jus- Bring beef stock to a simmer. Flavor with mirepoix/drippings from roasting, bay leaves, peppercorns, herbs, etc Strain, season with salt and pepper and hold hot. (You will need enough jus to serve 4oz with each sandwich, as well as enough to reheat portions of meat in.) Slice beef thin and arrange in 3 oz portions, separated by deli papers. For service- heat the portions of beef in a hot sautoir of well seasoned jus. Remove with tongs and serve on a toasted bun with a cup of jus on the side.
Yield: 45 servings Item: Kalua Pork with Steamed Rice and Macaroni Salad Pork Butt 20# EP Trimmed of excess fat, but into 2 slabs Liquid Smoke Kosher Salt Jasmine Rice 8 cups uncooked Steam Elbow Macaroni Mayonnaise Salt and Pepper 2# AP Green Onions Garnish Sliced thin Sesame Seeds Garnish Toasted Pineapple 2 ea Grilled Banana Leaves Cut into 4x4 squares Procedure: Liberally rub the pork with salt and liquid smoke, place into hotel pans. Cover with parchment paper and tin foil. Cook over night in the alto sham. Cook and shock the macaroni. Toss with mayonnaise and season with salt and pepper. (Hold on ice on the front line for the expediter to serve, or portion into cups on ice.) Cook jasmine rice in the steamer.
Yield: Item: Braised Lamb with Parsley Mint Gremolata Lamb Roast 14# EP Thyme ¼ cup Finely chopped Salt and pepper As needed Rosemary ¼ cup Finely chopped Onion 2 cups Small dice Carrot 2 cups Small dice Garlic 6 cloves Minced Red wine 2 cups Chicken Stock 2 cups Beef Stock 2 cups Procedure: Mix the first three ingredients together and rub all over lamb. Sear lamb on all sides, remove from heat and add aromats. Deglaze with red wine., reduce by half Add both stocks, simmer for 5 minutes. Pour liquid over Lamb and cook in oven until fork tender. Remove from cooking liquid. Skim fat and cook liquid until reduced and thickened Spoon sauce over sliced lamb and Garnish with Gremolata
Yield: 35 serv Item: Braised Brisket with Hot Sauce and Mixed Chiles Beef Brisket 14# EP red bells 4 roasted Hot yellow chiles 3 Seeds removed/roasted Red Chiles 3 Seeds removed/roasted Apples Cider Vinegar 1 ¼ cup Brown sugar 1 cup Oil As needed Salt and pepper to taste As needed Red onion 2 Qaurtered Garlic 6 cloves minced Procedure: Season Brisket with salt and pepper and sear on both sides. Remove from pan and set aside. Stir together brown sugar, vinegar and add to pot. Add onion, roasted chiles and garlic and cook to combine. Pour over brisket and cook in oven until fork tender. Reduce braising liquid and serve over brisket.
Yield: 35 serv Item: Chicken Marengo Chicken HQ 35 Butter As needed Oil As needed Mushrooms 6 cups Sliced Onion 2 cups Small dice Garlic 6 cloves Minced Bay leaf Fresh Thyme As needed White Wine 2 cups Canned or Fresh Tomato 6 cups Tomato Paste ½ cup Chicken Stock 4 cups Procedure: Season chicken with salt and pepper, sear in butter and oil on both sides. Remove from pan and set aside. Add Mushrooms, herbs, onions and sweat. Add garlic and tomato paste and cook just a couple minutes. Deglaze with wine picking up any fond. Add diced tomatoes and stock. Season and pour over chicken. Cook in oven until done.
Yield: 35 serv Item: Coq Au Vin Chicken HQ 35 Ground bacon Carrots Onion Garlic Fresh Thyme Butter Four Butter Brandy Red Wine Chicken Stock Mushrooms Pearl Onions Procedure: Cook bacon and remove from pan. Season chicken with salt and pepper and sear in bacon fat on both sides. Remove chicken. Add Carrots, onion, mushrooms and garlic. Sweet for five minutes. Deglaze with Brandy and wine. Add chicken stock, and fresh thyme. Pour braising liquid over chicken and cook in oven until done. Remove chicken and add pearl onions, cook until slightly thickened. Serve over chicken.
Yield: Item: Grilled Pork Loin with Balsamic and Raspberry Chili Glaze Pork Loin 14# EP Brine Salt Brown sugar Bay leaf Garlic cloves Peppercorns Parsley Thyme Rosemary Sage water Procedure: Disolve sugar and salt in a couple cups of hot water. Mix together the rest of brine ingredients adding enough water to make a gallon of brining liquid. Make sure its cool and add raw pork to brine. Cover and let soak over night. Remove pork from brine, rinse and pat dry. Grill mark on gill, finish in the oven. See separate recipe for glaze.
Yield: 25 serv Item: Hazelnut Crusted Salmon Salmon Portions, skinless 25 ea 4 oz Hazelnuts 1# Brown Sugar To taste Orange Zest To taste Smoked or Sweet Paprika To taste Salt and Pepper To taste Whole Butter As needed Roast the hazelnut until the skins begin to crack. (Do not let them get too dark as they will be roasted again before being served.) Let them cool, and then rub the skins off using your hands, or a bar towel. Pulse the toasted hazelnuts in the robot coupe until very small. Transfer to a metal bowl and add the brown sugar, orange zest, smoked paprika, salt and pepper. Taste the mixture to adjust- it should taste balanced. Melt some whole butter and add enough to the mixture that it holds together when packed. Lay the salmon out on greased sheet pans and season lightly with salt and pepper. Top each one with some of the seasoned hazelnut mixture. Cook off in batches for service, and garnish with Frangelico Beurre Blanc.
Yield: 30 serv Item: Pasta with Chorizo and Swiss Chard Pasta 5# Cooked and cooled Chorizo 4# Casing removed and Diced Swiss chard 4 bunches Blanched and shocked Crushed tomatoes #10 can Tomato Paste ½ cup Crushed red chili flakes As needed Salt As needed Fresh parsley chopped garlic minced Procedure: Brown Chorizo remove from pan. Add garlic and tomato paste, cook for a minute and then add crushed tomatoes and chili flakes scraping up any bits from the bottom of the pan. Add Chorizo back to pan, mix to incorporate. Season to taste. Toss with pasta and swiss chard, top with fresh parsley.
Yield: 35 serv Item: Poached Salmon with Spring Peas and Mushrooms Salmon fillets Poaching liquid White wine 2 cups Shallot 2 Sliced Bay leaf 2 Water As needed Salt As needed Fresh thyme As needed Peas Mushrooms Butter Heavy cream Procedure: Put all poaching liquid ingredients in to sauce pot and simmer gently for 30 minutes. Season salmon with salt and pepper and poach in liquid until done. Cook mushrooms and peas in butter until warmed thru, add heavy cream and some poaching liquid and cook until slightly thickened. Season with salt and pepper and serve over salmon.
Yield: 35 serv Item: Pork Adobo Pork Butt 14# Ep Slabbed Vinegar 1 cup Soy sauce 4 cups Garlic 20 cloves Minced Sugar ¼ cup Bay leaf 3 Black peppercorns 2 Tbs Water As needed salt To taste Procedure: Combine soy sauce and garlic and pour over pork. Marinade for 30 minutes. Put marinated pork into pan with some of the marinade and all other ingredients except vinegar and simmer for 90 mins. Add vinegar and simmer 10 minutes. Remove pork. Reserve liquid. Serve over rice
Yield: 10 serv Item: Shrimp and Grits Shrimp 3# 26-30, peeled and deveined. Save shells. Butter 2 oz Bacon fat 2 oz Onions 2 cups Small dice Celery 1 cup Small dice Green bell peppers 1 cup Small dice Jalapenos 3-4 ea Minced, no seeds Garlic 6 cloves Minced Bacon/ Tasso 1 cup Minced Green Onions 1 bunch Sliced thin Parsley Garnish Chopped Lemon Juice To taste Salt and Pepper To taste Grits (or Polenta) 3 cups Chicken stock/water 9 cups Heavy cream As needed Heated Butter 4 oz Cheddar Cheese Optional Salt and pepper To taste Peel and devein shrimp, saving the shells. Make a flavorful stock by poaching the shrimp shells in chicken stock and straining. Hold cold.
Make grits and hold hot. Cook the shrimp and vegetables in the wok in batches throughout service: Get the wok hot, add butter and bacon fat. Add seasoned shrimp and sear. Remove from wok. Add onions, celery and bell peppers. Let char slightly. Add garlic and jalapenos- cook until fragrant. Add green onions and some chicken/shrimp stock. Season with salt, pepper and lemon juice. Add back shrimp to finish cooking. Serve over grits and garnish with parsley.
Yield: Item: Basic Beef Stew Fat Beef Cut into bite sized pieces Flour Tomato product Onion lrg dice Carrot lrg dice Celery lrg dice Garlic minced Potatoes lrg dice Beef Stock enough to cover meat Fresh herbs Salt and Pepper Procedure: 1. Coat cubed beef in seasoned flour. 2. Sear in fat. 3. Remove meat. 4. Add mirepoix tomato product and herbs, cook until fragrant 5. Deglaze with stock 6. Add meat back to pan making sure it is fully submerged. Cook for 1 ½ hours, then add carrots and potatoes and cook for another hour or until meat is fork tender. Check season and adjust. *Other vegetabls and flavor components can be used.
Yield: Item: Basic Chicken Braise Fat Dark Meat Chicken. salt and pepper Stock Procedure: 1. Season Chicken 2. Sear, skin side down first 3. Remove Chicken 4. Add Mirepoix 5. Deglaze and reduce 6. Add cooking liquid 7. Cover Chicken ½ to a ⅓ with braising liquid and cook until done *Other vegetables and flavor components can be added with mirepoix, ie..fresh herbs, citrus zest, mushroom, artichoke hearts, olives, tomato product. *Can be done with skin on or skinless pieces of meat.
Item: Beer Battered Fish and Chips Yield: 35 Portions Item: Amount: Procedure: Lean White Fish (Perch, 14# EP Cut into 2 oz pieces Snapper, Cod, Halibut, ) Beer 2 bottles Flour Paprika Garlic Powder Salt 1Tbs 1tsp 2tsp Eggs 3 Beaten Tartar Sauce Mayonaise 4 cup Capers ½ cup Finely chopped Dill Pickles ¾ cup Finely chopped Champagne Vinegar to taste Fresh Dill ¼ cup Finely chopped Sugar Salt Fresh Lemon to taste to taste to taste Instructions: Mix all dry ingredients, add eggs and beer and mix until all incorporated and thin batter consistency. Adjust consistency by adding more flour or liquid. Make sure fish is patted dry. Coast fish with batter and fry until golden brown and fish is cooked thru. Tartar sauce: Mix all ingredients and adjust seasoning. Portioning: How many pieces of fish per portion?
Yield: 35 serv Item: Beer-Braised Chicken with Bacon and Hazelnuts Chicken hind quarters 35 ea Semi-boneless, skin on Seasoned flour Fat Onions 6 cups Small dice Leeks 3 ea Sliced thin Rosemary 4 sprigs Beer 1-2 pts Chicken Stock 1 qt Heavy Cream 1 qt Bacon 15 strips Cook, cool, reserve fat Salt and Pepper Hazelnuts Garnish Toasted, rough chop Green onions Garnish Chinoise Dredge chicken pieces in seasoned flour, and sear in fat in the tilt skillet until golden. Remove and portion into 2 hotel pans. Make sauce in the tilt: Add onions, leeks and rosemary. Cook in the fond until fragrant. Deglaze with beer and chicken stock, reduce slightly. Add heavy cream. Pour sauce over the chicken (should be ½ way covered) and finish cooking in a 350 floor over. Reduce the remaining sauce to desired consistency, add bacon, season and hold hot. Garnish with hazelnuts and green onions.
Yield: 35 Item: Caprese Chicken Chicken breast 35 boneless, skinless Oil Shallot 3 AP Small dice Garlic 4 cloves finely chopped Balsamic Vinegar 1 cup Cherry Tomatoes 2# AP Sliced in half Fresh Basil two bunches Chiffanode Chicken Stock 6 cups Fresh Mozzarella Salt and Pepper to taste Procedure: Heat oil, season chicken with salt and pepper. Sear chicken and remove from pan. Add Shallot and garlic, cook until fragrant ( about 2 mins ) Deglaze with balsamic, then add tomatoes and chicken stock. Simmer just until tomatoes become soft and add basil. Taste and adjust seasoning. Pull and hold hot in soup bain. Finish chicken to order in oven. Cook until done. Top with with caprese sauce and a slice of mozzarella.
Item: Chicken Cordon Bleu Yield: 45 Portions Item: Amount: Procedure: Chicken Breasts 45 ea Ham 45 ea ½ oz slices Gruyere Cheese 45 ea ¼ oz slices Flour Egg wash 10 House Breadcrumbs Panko Salt Pepper 6 cups as needed Sauce Supreme half gallon see separate recipe Parsley Instructions: Cut a pocket in the chicken breast. (Chef will demonstrate) Season with salt and pepper. Roll a slice of ham and cheese together and stuff it in the pocket. Firm up the portions in the freezer to facilitate the breading process. Pass the individual portions through the standard breading procedure. Deep fry at 350 until cooked through - approximately 7 to 8 minutes, or deep fry until golden brown and finish in oven to internal temperature of 165. Serve on a ribbon of Supreme Sauce.
Yield: 25 serv Item: Chicken Enchiladas Chicken Machaca 10# RDM Cook overnight in alto Onions 5# Julienne Bell Peppers 3# Julienne Corn tortillas 50 ea Cheese Mixture 3# Cheddar, Pepper jack, Feta, Mozzarella Enchilada Sauce: 2 ½ qts Onions 3 ea Medium dice Garlic 5 cloves Crushed Dried Oregano 1 Tbls Cumin 2 Tbls Tomato Paste Dried Chilies (Guajillo, New Mexican, Ancho, Californian ) Chicken Stock/ cooking liquid from machaca Salt and Pepper 1 cup 20 ea 2 qts Stems and seeds removed Use leftover from machaca Chicken: Cook over night in the alto. The next day, strain out the remaining stock, shred chicken leaving enough to keep your filling moist. Let cool. (Reserve stock.) Sauce: Sweat onions and garlic in fat. Add cumin and oregano, cook until fragrant. Add tomato paste, and let caramelize. Add chicken stock and chilies, simmer until chilies are soft- about 1 hour. Blend sauce and strain. Season and hold hot. Blanch tortillas in hot oil- see chef for instructions. Fill each tortilla with 2 oz of filling, and a small amount of cheese. Place in pairs on a sheet pan. Ladle 1-2 oz of sauce over the top, and 1 oz of cheese. Hold cold. Fire off in batches in the oven, until filling is hot and cheese starts to brown. Re-plate, garnish and serve. Variation: 10# of pork butt, instead of RDM
Item: Chicken Massaman Curry Yield: 20 Portions Item: Amount: Procedure: Random Dark Meat 6 1/2 lbs Cut to 1 pieces Chicken Oil Salt and Pepper Onions 1 ½ lb Large Dice Massaman Curry Paste 2-3 T Chicken Stock 1 ½ qt Coconut Milk 2 qt Bamboo Shoots Potatoes 4 lbs Peeled, Large Dice (divided) Galangal 4 chunk Sliced Very Thin Pineapple Chunks (canned) Sugar Fish Sauce 1 qt Drained Cilantro Sprigs (for garnish) Steamed Basmati rice 1 ½ gal Instructions: Season and sear chicken in a small amount of oil in a rondeau (this may need to be done in two or more batches.) Remove the chicken and cook the curry and onions (in the fond) until fragrant. Return chicken to the pan and add stock, coconut milk, galangal and ½ of the potatoes. Bring to a simmer, cover and put in a 350 oven for about 45 min. (Meanwhile, steam the remaining potatoes until almost done.) When the chicken is tender, add the rest of the steamed potatoes, the pineapple chunks and season with sugar and fish sauce to instructor specifications. Portioning: Serve in a bowl garnished with cilantro, and a side of rice.
Yield: Item: Chicken Paprikash Butter Boneless, skinless chicken thighs Onion 2 cups small dice Garlic 4 cloves minced Hungarian Paprika (sweet) ¼ cup Chicken stock ½ gallon Crushed Tomato 2 cups Flour ½ cup salt and pepper Procedure: Season and sear chicken in butter. Remove chicken and cook onion and garlic until fragrant. Add Crushed tomato, flour and paprika, cook 5 minutes. Add chicken stock, mix to combine. Pour over chicken, cover and bake until chicken is done. Garnish with sour cream.
Yield: 25serv Item: Chicken Pot Pie RDM Chicken 6.5# Cut into stew meat Blonde Roux Cooked, cooled Mirepoix ½ gal Peeled, medium dice Leeks 2 ea Sliced thin Rosemary 1 sprig Thyme 4 sprigs Sage 4 leaves White Wine 1-2 cups Chicken Stock 1 gal Bay Leaf 2 ea Potatoes 3# peeled, medium dice Mushrooms 2# Sliced or quartered, roasted Peas 3 cups Thawed Dijon Heavy Cream Puff Dough 2 sheets Bakery Parsley Garnish Procedure: Make blonde roux and set aside to cool. Season and sear the chicken (may need to be done in batches.) Remove from pan. Add the mirepoix, leeks and herbs to cook in the fond. Deglaze with white wine. Add chicken stock and bring to a simmer. Thicken with blonde roux. Add the chicken and simmer in the Velouté until tender. Steam potatoes separately and add with chicken. Finish with mushrooms, Dijon and heavy cream. Hold hot. Stamp rounds from the puff dough, decorate (see chef,) brush with egg wash and bake. **Recipe should yield 2 gallons
Yield: 25 servings Item: Chile Verde Stew Pork Butt 8 # Trimmed of excess fat, cut into 1 cubes Cumin, ground 2 Tlbs Coriander, ground 1 Tbls Salt and Pepper Onions 6# Small dice Garlic 15 cloves Minced Jalapenos 5 ea Small dice, no seeds Green Bell Peppers 6 ea Small dice Tomatillos 2# Peeled, and quartered Green Chiles 3-5# Fresh, or canned Chicken stock 3 cups Masa Corn- frozen 3 cups Thawed Sour Cream Garnish Cilantro Garnish Lime Garnish Wedges Cheddar/Feta Cheese Garnish Corn tortillas 6 ea Cut into thin strips and fried Procedure: Season and sear pork until brown (will need to be done in at least two batches.) Remove from pan. Add onions and cook gently in fond until caramelized. Add garlic, jalapenos and bell peppers, cook until soft. Add pork, add chicken stock) (there should be enough liquid to cover the pork, and cook until pork is tender. Finish with corn and season. Serve in a large soup bowl and garnish.
Yield: 30 Item: Cioppino Olive Oil Fennel Bulb 3 julienne Onion 2# AP small dice Garlic 6 cloves minced Crushed red pepper ½ tsp Tomato Paste ¾ cup White Wine 1 cup Salt Canned diced tomatoes 1 #10 can Clam juice 1 can Fresh Thyme Bay leaf Assorted Seafood, such as clams, mussels, shrimp, fish 10# EP Procedure: Heat oil and add fennel, onion, garlic, crushed red pepper, cook until translucent. Add tomato paste and cook 2 or 3 minutes. Deglaze with white wine. Add diced tomatoes, clam juice and herbs and simmer 30-40 mins. Hold hot in soup bain. Hold Seafood Cold and will cook to order in batches (chef will demonstrate)
Yield: 35 Item: Curried Turkey Meatloaf Ground Turkey 14# EP Oil Onion 1#AP finely chopped (robocoop) Carrot 1#AP shredded Apple 3 small dice Garlic 4 cloves finely chopped Bread crumbs 3 cups Eggs 8 beaten Yellow curry paste ½ cup Corriandar 1 tsp Tumeric 1 tsp Salt Formula Ground Mustard 1 tsp Fresh Ginger 1 inch piece grated Milk 2 cups Procedure: Put mixing bowl and paddle in freezer to chill for at least an hour. Heat oil, add onion, carrot, apple, curry paste, coriandar, tumeric, ground mustard and ginger. Cook until fragrant and vegetable soften. Spread out on sheet pan and put in walk in to cool. Mix together milk and bread crumbs to soften. Add veggie mixture, eggs and softened bread crumbs to mixing bowl. Add turkey and salt and mix until it comes together. Form loaves on sheet pans
Yield: 30 serv Item: Eggs Benedict Eggs 60 poached Ham 6# 1oz slices English Muffins 30 Split and toasted Hollandaise Sauce 2oz per serving See separated recipe Procedure: Poach eggs ahead of time and hold cold. Eggs should be cooked with the yolk still runny and solid whites. Slice ham. Toast english muffins in batches. Make hollandaise, half batch at a time and hold warm for service. Reheat eggs to order. Place english muffins on plate, top with ham, egg and hollandaise. Garnish
Yield: Item: Fettuccini with Clams and Saffron Cream Sauce Fettuccini 5# clams 3# cleaned Fresh Parsley Procedure: Par cook pasta in salted water. Drain, shock, toss with oil and hold cold. Make Cream sauce, using separate recipe and hold hot in soup baine. Will steam clams to order and use liquid to toss with pasta. Reheat pasta toss with cream sauce and top with clams. Garnish with fresh parsley and lemon.
Yield: 35 serv Item: Hungarian Goulash Beef Stew Meat 14# EP Cubed Ground Bacon 2# AP Tomato Paste 2 cups Onions 3# AP Julienne Garlic 4 cloves Finely chopped Hungarian Paprika ¾ cup Caraway seed ¼ cup Toasted and ground Salt Pepper Chicken Stock ½ gallon Beef Stock ½ gallon AP Flour 2 cups Procedure: Cook bacon to render fat. Remove bacon from pan. Toast and grind caraway seed. Mix half the ground caraway, half the paprika, salt, pepper and flour. Coat cubed stew meat in flour mixture and sear in bacon fat (add more fat if needed). Remove meat from pan, add onions and tomato paste and cook until lightly browned. Deglaze with stock. Add meat back into pan with remaining paprika and caraway, stir and adjust seasoning. Gently simmer until fork tender. Finsish with cooked bacon.
Yield: 35 serv Item: Jerk Chicken Chicken 35ea bone in hq skin on, bone in Oil Fresh Lime 10 juiced Cinnamon 1tsp Allspice 1tsp Scallions 4 bunches ( greens only) rough chop Red Onion 2 rough chop Salt 1Tbs Jalapeno 1 Cut in half. De seed on half Fresh Thyme Procedure: Add all ingredients except chicken and oil to robot coupe. Blend ingredients while drizzling oil until a smooth consistency. Pour half of the marinade over the chicken and toss to coat. Let marinate for an hour. Put chicken skin side up on sheet pan and put remaining marinade on each piece. Cook until chicken is browned and done.
Yield: 35 Item: Poached Salmon with Strawberry Basil Salsa Salmon 35 5oz portion Court bouillon see separate recipe Salsa Fresh Strawberries 2# small dice Fresh Basil 1 bunch chiffonade Olive Oil ¼ cup Shallot 1 brunoise Salt Fresh Lemon Procedure: Make court bouillon. Poach salmon until done ( about 12 mins). Lightly season when pulled out of poaching liquid. Top with salsa.
Yield: 35 serv Item: Pork Ragu Ground Pork 12# EP Ground Bacon 2# AP Onion 2# AP small dice Carrot 1# AP shredded Garlic 6 cloves finely chopped Celery ½# small dice Tomato Paste 1 cup Diced Tomatoes 1 # 10 can Red Wine 2 cups Fresh Oregano Fennel Seed 2 tsp Fresh Thyme Bay Leaf 2 Salt and Pepper to taste Crushed Red Pepper 1 tsp Chicken Stock 8 cups Procedure: Cook bacon to render fat. Remove bacon and set aside. Add pork, onion, celery and garlic, cook until pork is done and drain off fat. Add pork back to pan with tomato paste, fennel, thyme and crushed red pepper, cook until tomato paste is slightly browned. Deglaze with red wine and cook for 2 or 3 minutes. Add the remaining ingredients along with cooked bacon and simmer until thickened.
Yield: Item: Pork Schnitzel with Apples and Bacon Pork Loin cut into portion size and pounded out thin Oil Flour Panko Bread crumbs Eggs 10 beaten Salt and pepper Granny Smith Ground Bacon 1# Onion 1AP peeled and small dice Brandy ½ cup Fresh Thyme Procedure: Season pork with salt and pepper. Than use standard breading procedure and bread cutlets. Put on sheet pans and hold in walk in until service. Cook Bacon and remove from pan. Add onion, thyme and apple and cook until both are soft. Add Brandy and cook until reduced. Add cooked bacon. Check seasoning and adjust. Hold hot. Shallow fry cutlets over medium heat until both sides are golden brown and pork is done.
Yield: 25 Item: Red Wine Braised Lamb Lamb roast 10# Tied or netted Fat Seasonings A minimum of salt and pepper, other herbs and spices may be added. Cinnamon Stick 2 Mirepoix 2 qts Large Dice Leeks 2 ea Sliced Garlic ½ c Crushed Rosemary 1 sprig Tied Thyme 4 sprigs Tied Red Wine 2-3 cups Canned Tomatoes 1- #10 can Crushed or Diced Beef Stock Bay Leaf 3 ea Procedure: 1. Season meat 2. Sear until golden (may use a rondeau, hot oven, or tilt skillet.) Remove from pan. 3. Cook the mirepoix, leeks, garlic and herbs in the fond until caramelized. (Add more fat if needed.) 4. Deglaze with red wine and scrape up the fond. ( Return meat to pan.) 5. Add tomato product, cinnamon stick and enough beef stock to cover the roasts ½ - 2/3. Add bay leaf and bring to a simmer. 6. Simmer the meat in the sauce until tender. Remove meat from sauce. 7. Finish sauce: remove the herb stems and bay leaf, skim fat if needed. Puree sauce and strain if desired. Adjust seasoning and consistency. Portioning: Serve 4 oz of sliced meat with 2 oz of finished sauce.
Item: Roasted Turkey w/ Pan Gravy And Dressing Yield: 25 Portions (w/ leftovers) Item: Amount: Procedure: Turkey Breasts Butter Mirepoix 1 ½ lbs rough chop Instructions: Roast turkey according to standard roasting procedure. Make pan gravy also according to standard procedure. (note: the extra amount of gravy is to accommodate sales of sides of potatoes and gravy). Dressing: Place diced bread in a large bowl. Cook onions and celery in butter, add to bread. Add milk mixture. Season to taste. Moisten with milk and chicken stock as needed. Place in to a buttered two inch full pan, bake (approx. 1 hour). Portioning: 5 to 6 oz. of turkey per portion, 2 oz. gravy per portion.
Item: Swedish Meatballs Yield: 35 Portions Item: Amount: Procedure: Ground Beef 5 lbs Ground Pork 5 lb Onions 2# AP Minced In robocoop Eggs Salt Pepper Allspice Nutmeg 8 ea FORMULA 1 tsp 1 tsp ½ tsp Parsley (fresh) 1 bunch Finely Chopped Milk Fine Breadcrumbs Sauce: Chicken Stock Beef Stock Heavy Cream 1 pt 2 cups 2 qt 2 qt 1 cup Sour Cream 1 cup Tempered Salt and Pepper To taste Instructions : Chill a mixing bowl and paddle in the freezer for at least one hour (In order to get the proper emulsification on the meatballs, everything must be very cold.) Beat together eggs, milk, bread crumbs, herbs, spices and seasoning. Add to chilled mixing bowl with the meat, and mix well (see instructor.) Portion into 1 oz meatballs, onto a sheet pan, and shape using hands and ice water. Bake until golden and cooked through. Make the sauce. Add the meatballs, and hold hot. Portioning: 5 meatballs per serving, in a ceramic boat with sauce. Garnish with a squeeze bottle of thinned sour cream, a lemon slice, and fresh chopped herbs.
Item: Swiss Steak Yield: 35 Portions Item: Amount: Procedure: Beef Round or Chuck 35 ea @ 5-6 oz Run through a cuber Bacon 1# Flour Onion 2 AP small dice Garlic 2 cloves minced Celery 4 stalks small diced Tomato paste Diced Tomato Beef stock Oregano Worcestershsire Paprika (smoked) ½ cup 2cups 2 qts 1Tbs 3Tbs 1Tbs Instructions: Cook bacon and remove from pan. Dredge beef in seasoned flour and sear in bacon fat. Remove beef. Add onion, garlic, celery, tomato paste and oregano, cook until slightly browned. Add diced toms and beef stock, stir and cook until combined. Add Beef back to pan and simmer for two hours. Adjust seasoning. Portioning:
Item: French Dip Sandwich Yield:45 Portions Item: Amount: Procedure: Roasted Beef Round 13.5# EP Sliced thin Jus 1 ½ gal Seasoned French Rolls 45 ea Sliced and toasted NOTE: Beef will be cooked a day ahead and sliced cold on the meat slicer. Instructions: Roast beef according to theory- 140 (medium.) Jus- Bring beef stock to a simmer. Flavor with mirepoix/drippings from roasting, bay leaves, peppercorns, herbs, etc Strain, season with salt and pepper and hold hot. (You will need enough jus to serve 4oz with each sandwich, as well as enough to reheat portions of meat in.) Slice beef thin and arrange in 3 oz portions, separated by deli papers. For service- heat the portions of beef in a hot sautoir of well seasoned jus. Remove with tongs and serve on a toasted bun with a cup of jus on the side.
Yield: 45 servings Item: Kalua Pork with Steamed Rice and Macaroni Salad Pork Butt 20# EP Trimmed of excess fat, but into 2 slabs Liquid Smoke Kosher Salt Jasmine Rice 8 cups uncooked Steam Elbow Macaroni Mayonnaise Salt and Pepper 2# AP Green Onions Garnish Sliced thin Sesame Seeds Garnish Toasted Pineapple 2 ea Grilled Banana Leaves Cut into 4x4 squares Procedure: Liberally rub the pork with salt and liquid smoke, place into hotel pans. Cover with parchment paper and tin foil. Cook over night in the alto sham. Cook and shock the macaroni. Toss with mayonnaise and season with salt and pepper. (Hold on ice on the front line for the expediter to serve, or portion into cups on ice.) Cook jasmine rice in the steamer.
Yield: Any Item: Roasted Chicken, Turkey, Pork, or Beef Meat Oil/Fat Salt Pepper Other seasonings Mirepoix Other aromatics 1.) Depending on the meat you are roasting, it may need to be trimmed of excess fat and/or trussed/tied. 2.) Rub the meat with oil/fat and SEASON liberally with salt and pepper. (Any other dried herbs/spices, or fresh resinous herbs can be added at this time.) 3.) SEAR the meat- either in a very hot oven (450F) or on the stove top in a rondeau with more fat. (Again, it depend on the type of meat you are roasting.) When the meat is done searing, it should still be raw in the middle, but be golden/brown on the outside. 4.) Transfer the meat into roasting pans, on top of a layer of mirepoix. (You will need enough mirepoix to create an even layer across the bottom of each roasting pan to keep the meat from directly touching the metal.) 5.) COOK the meat in a (preheated) 325F floor oven UNTIL DONE - measured by temperature. 6.) The mirepoix/drippings that have collected in bottom of the roasting pans can be added to a sauce.)
Yield: 35 serv Item: Milk Braised Pork Pork Shoulder 16# Slabbed Oil As needed Onion 2AP Medium dice Apple 3AP Peeled and sliced Sage As needed Torn Lemon Rind As needed Milk ½ gallon Chicken Stock 2 cups Salt and Pepper As needed Procedure: Season pork with salt and pepper and sear on all sides. Remove from pan and set aside. Add onion, apple, sage, lemon rind and sweat for 3 or 4 minutes. Deglaze with chicken stock. Add milk, stir to incorporate. Season and pour over pork. Cook covered at 350* for 3hrs. When done remove pork from braising liquid and hold hot. Puree braising liquid in vitamix. Cook and thicken. Season and serve with pork.
Yield: 25 serv Item: Pasta with Braised Pork, Red Wine and Pancetta Oil As needed Pancetta 4# Small dice Pork Butt 12# 1in cubes Fresh Sage As needed Fresh Thyme As needed Rosemary As needed Onion 4 Small dice Carrot 4 Small dice Celery 4 stalks Small dice Garlic 6 cloves Minced Tomato Puree 4 cups Red Wine 4cups Chicken Stocks 4 cups Pasta 4# dry Procedure: Cook pancetta until all fat has rendered out, remove from pan. Season pork with salt and pepper and sear in batches in rendered pancetta fat, adding more oil if needed. Remove from pan. Add onion carrot and celery and sweat until translucent. Deglaze with red wine, scrapping up any fond. Wrap sage, thyme and rosemary in cheese cloth and add to pan. Add tomato puree and chicken stock, stir and check seasoning. Add pork and pancetta and simmer until pork is fork tender. Toss with cooked pasta.
Yield: Any Item: Roasted Chicken, Turkey, Pork, or Beef Meat Oil/Fat Salt Pepper Other seasonings Mirepoix Other aromatics 1.) Depending on the meat you are roasting, it may need to be trimmed of excess fat and/or trussed/tied. 2.) Rub the meat with oil/fat and SEASON liberally with salt and pepper. (Any other dried herbs/spices, or fresh resinous herbs can be added at this time.) 3.) SEAR the meat- either in a very hot oven (450F) or on the stove top in a rondeau with more fat. (Again, it depend on the type of meat you are roasting.) When the meat is done searing, it should still be raw in the middle, but be golden/brown on the outside. 4.) Transfer the meat into roasting pans, on top of a layer of mirepoix. (You will need enough mirepoix to create an even layer across the bottom of each roasting pan to keep the meat from directly touching the metal.) 5.) COOK the meat in a (preheated) 325F floor oven UNTIL DONE - measured by temperature. 6.) The mirepoix/drippings that have collected in bottom of the roasting pans can be added to a sauce.)