item:€¦ · web viewblack bean soup id# dj – 001 shelf life: 3 days date issued: 6/30/03...

CHEF RICHARD’S STANDARD RECIPE* * * DO NOT VARY FROM THESE STANDARDS * * *

ITEM:

BLACK BEAN SOUP ID# DJ – 001

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 3 GAL 6 GALVEGETABLE OIL 1 TBL 2 TBLCAJUN BACON BITS ½ C 1 CCARROTS, DICED 1 C 2 CCELERY, DICED 1 C 2 CONION, DICED 2 C 1 QTBAY LEAVES 3 EA 6 EAGARLIC, MINCED 2 TBL ¼ CWATER 1 ½ GAL 3 GALCHICKEN BASE 3 TBL 6 TBLVEGETABLE BASE 3 TBL 6 TBLCHILI POWDER 2 TBL ¼ CCUMIN, GROUND 1 ½ TBL 3 TBLSALT ¼ C ½ CBLACK PEPPER, GROUND 1 TBL 2 TBLBLACK BEANS, RINSED & DRAINED 2 GAL 4 GALCILANTRO, MINCED ½ C 1 CMILD WING SAUCE 2 C 1 QTCORN STARCH ¾ C 1 ½ CWATER ¾ C 1 ½ C

1) IN A LARGE STOCK POT OR STEAM KETTLE, ADD OIL AND BACON BITS, COOK FOR 1 MINUTE.2) ADD VEGETABLES AND COOK UNTIL SOFT, APPROXIMATELY 5 MINUTES.3) ADD INGREDIENTS THROUGH THE BLACK PEPPER AND BRING TO 180F.4) PUREE ½ OF THE BLACK BEANS IN THE ROBO COUPE5) ADD BLACK BEANS, CILANTRO, AND MILD WING SAUCE AND SIMMER FOR 20 MINUTES.6) MIX CORNSTARCH AND WATER TOGETHER AND ADD TO SOUP, SIMMER FOR 10 MORE MINUTES.7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.8) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

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ITEM:

BROCCOLI & CHEESE SOUP ID# DJ – 002

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 3 GAL 6 GALVELVEETA CHEESE 6 # 12 #MILK 1 GAL 2 GALCULINARY CREAM ½ TUB 1 TUBBUTTER 1 ½ # 3 #BROCCOLI, FLORETTES 1 GAL 2 GALALL-PURPOSE FLOUR 2 C 4 CCHICKEN BASE ½ C 1 CWATER 3 QT 1 ½ GAL

1) PLACE VELVEETA, MILK, AND CULINARY CREAM IN A DOUBLE BOILER AND HEAT UNTIL MELTED, STIRRING FREQUENTLY.2) WHILE CHEESE IS MELTING, IN A SEPARATE STOCK POT, MELT BUTTER AND SAUTE BROCCOLI UNTIL SOFT, ABOUT 10 MINUTES, DO NOT BROWN.3) ADD FLOUR TO BROCCOLI AND COOK FOR 3-5 MINUTES, ADD CHICKEN BASE TO ROUX. SLOWLY ADD WATER, 1 QT AT A TIME WHISKING CONSTANTLY TO REMOVE ALL LUMPS.4) BRING TO A BOIL, THEN TURN OFF HEAT.5) SLOWLY ADD VELVEETA MIXTURE INTO SOUP.6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN

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TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

BRUNSWICK STEW ID# DJ – 003

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 3 GA; 6 GALBEEF STOCK 1 GAL 2 GALCHICKEN BREAST, 8 OZ 3 # 6 #PORK, DICED 1 ¾ C 3 ½ CTOMATOES, 5X6 DICED 24 OZ 3 #POTATOES, SKIN-ON, DICED 5 EA 10 EAONION, DICED 1 ½ EA 3 EAGROUND BEEF 1 ½ # 3 #OIL 1 TBL 2 TBLKETCHUP 2 C 1 QTWORCESTERSHIRE SAUCE 1 C 2 CLIQUID SMOKE 1 TBL 2 TBLLEMON JUICE ¼ C ½ CCORN KERNALS 1 # 2 #PEAS, FROZEN 8 OZ 1 #SALT 2 TBL ¼ CBLACK PEPPER, GROUND 2 TBL ¼ CFRANK’S HOT SAUCE ¼ C ½ CCRUSHED RED PEPPER 1 TBL 2 TBLCORN STARCH 2 OZ 4 OZWATER 2 OZ 4 OZ1) BRING BEEF STOCK TO A BOIL, REDUCE TO A SIMMER AND COOK THE PORK AND CHICKEN UNTIL DONE. REMOVE PORK & CHICKEN FROM THE BROTH WITH A STRAINER, SET ASIDE TO COOL.2) ADD TOMATOES, POTATOES AND ONIONS TO THE BROTH AND SIMMER FOR 20 MINUTES.3) WHILE VEGETABLES ARE COOKING, COOK GROUND BEEF IN THE OIL, THEN

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DRAIN. THEN PUREE THE PORK & CHICKEN IN ROBO COUPE TO A ROUGH CHOP. ADD ALL MEAT TO SIMMERING VEGETABLES.4) ADD REMAINING INGREDIENTS (EXCEPT CORN AND PEAS) AND CONTINUE COOKING FOR 10 MINUTES.5) ADD CORN AND PEAS AND SIMMER FOR 15 MINUTES.6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

CHICKEN & MUSHROOM SOUP ID# DJ – 005

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 3 GAL 6 GALCHICKEN BASE 1 ½ C 3 CHOT WATER 1 GAL 2 GALBUTTER 1 ½ # 3 #CHICKEN BREAST, 8 OZ 3 # 6 #ONIONS, DICED 2 C 1 QTCARROTS, DICED 1 C 2 CMUSHROOMS, SLICED (USE RESERVED FROM ‘SHROOMS)

2 # 4 #ALL-PURPOSE FLOUR 2 C 1 QTTARRAGON, DRIED ½ TBL 1 TBLTHYME LEAVES, DRIED ½ TBL 1 TBLWHITE PEPPER 2 TBL 4 TBLFRANK’S HOT SAUCE 1 TBL 2 TBLPARSLEY, MINCED 2 TBL ¼ CCULINARY CREAM ½ TUB 1 TUBMILK ½ GAL 1 GALLEMON JUICE 2 TBL ¼ C

1) BRING CHICKEN BASE AND WATER TO A BOIL IN A LARGE STOCK POT,

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ADD CHICKEN AND COOK UNTIL DONE ABOUT 15 MINUTES. REMOVE CHICKEN WITH A STRAINER, SET ASIDE.2) IN A LARGE STOCK POT, ADD BUTTER AND VEGETABLES AND COOK UNTIL TENDER ABOUT 5 MINUTES. DO NOT BROWN.3) ADD FLOUR AND COOK, STIRRING FREQUENTLY TO PREVENT BURNING.4) SLOWLY ADD CHICKEN STOCK, 1 QT AT A TIME WHILE WHISKING TO PREVENT LUMPS FROM FORMING.5) ADD ALL SEASONINGS THROUGH THE PARSLEY AND SIMMER FOR 15-20 MINUTES.6) ADD CULINARY CREAM, MILK AND LEMON JUICE AND SIMMER 10 MINUTES.7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.8) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

CHICKEN TORTILLA SOUP ID# DJ -006

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 3 GAL 6 GALVEGETABLE OIL ¼ C ½ CONION, DICED 2 QT 4 QTGARLIC, MINCED ½ C 1 CCARROTS, DICED 3 C 6 CJALAPENO PEPPERS, SEEDED, DICED ¼ C ½ CGREEN CHILES, DICED 1 C 2 CTOMATOES, DICED ½ GAL 1 GALBLACK PEPPER, GROUND 2 TSP 4 TSPCUMIN, GROUND 2 TSP 4 TSPCHILI POWDER 1 TSP 2 TSPCHICKEN BASE 1 # 2 #VEGETABLE BASE ½ C 1 CWATER 1 ½ GAL 3 GALCILANTRO, MINCED ¾ C 1 ½ CTOMATOES, DICED 1 QT 2 QT

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CHICKEN, COOKED, DICED 2 # 4 #

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) IN A LARGE STOCK POT, ADD OIL AND VEGETABLES AND COOK UNTIL TENDER, ABOUT 5 MINUTES.3) ADD REMAINING INGREDIENTS THROUGH WATER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER. USING IMMURSION BLENDER, PUREE THE VEGETABLE BROTH MIXTURE UNTIL SMOOTH.4) ADD CHICKEN, CILANTRO AND TOMATOES AND SIMMER FOR 5 MINUTES.5) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.6) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

CHILI ID# DJ – 007

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 2 ½ GAL 5 GALSESAME OIL ½ C 1 CGARLIC, MINCED 2 TBL ¼ CGREEN BELL PEPPERS, DICED 2 EA 4 EACUMIN, GROUND 2 TBL ¼ CCHILI POWDER ¼ C ½ CCURRY POWDER 2 TBL ¼ CKETCHUP 7 C 14 CONION, DICED 1 EA 2 EALIGHT BROWN SUGAR, PACKED ½ C 1 CMOLASSES 1 ½ C 3 C

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LIQUID SMOKE ¼ C ½ CBLACK PEPPER, GROUND 2 TBL ¼ CRED KIDNEY BEANS, DRAINED, RINSED 1 GAL 2 GALGROUND BEEF, COOKED & DRAINED 5 # 10 #

1. PREPARE ABOVE INGREDIENTS AS DIRECTED.2. HEAT SESAME OIL IN A LARGE STOCK POT AND SAUTE THE

GARLIC AND GREEN PEPPERS UNTIL TENDER. ADD THE CUMIN, CHILI POWDER AND CURRY AND SAUTE FOR 1 MINUTE

3. COMBINE REMAINING INGREDIENTS AND BRING TO A BOIL,4. REDUCE HEAT AND SIMMER FOR 30 MINUTES, STIRRING

OCCASSIONALLY.5. TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F

WITHIN TWO HOURS.6. TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

CREOLE GUMBO ID# DJ - 008

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 2 GAL 4 GALVEGETABLE OIL ¼ C ½ CANDOUILLE SAUSAGE, DICED, ½” 1 ½ # 3 #CHICKEN BREASTS, RAW, DICED ½” 1 ½ # 3 #CELERY, DICED 1 C 2 CGREEN BELL PEPPER, DICED ½ C 1 CONION, DICED 2 C 4 COKRA, FROZEN 1 # 2 #TOMATOES, DICED 6 C ¾ GALFRANK’S HOT SAUCE 1 ½ TSP 1 TBL

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CAYENNE PEPPER 2 ¼ TSP 4 ½ TSPBLACK PEPPER, GROUND 2 ¼ TSP 4 1/3 TSPGARLIC POWDER 3 TBL 6 TBLCURRY POWDER 2 ½ TBL 5 TBLWORCESTERSHIRE SAUCE ½ C 1 CSALT 2 TBL ¼ CGUMBO FILE 2 ½ TBL 5 TBLSHRIMP, 50/60 COUNT, PEELED & DEVEINED 1 ½ # 3 #BUTTER 12 OZ 24 OZFLOUR 12 OZ 24 OZHOT WATER 3 QT 1 ½ GALCHICKEN BASE 3 TBL 6 TBL1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) IN A LARGE SAUCE POT ON MEDIUM HEAT, SAUTE CHICKEN AND SAUSAGE UNTIL BROWNED. ADD VEGETABLES AND CONTINUE COOKING FOR 5 MINS.3) ADD ALL SEASONINGS THROUGH GUMBO FILE, STIR AND SET ASIDE.4) IN A LARGE STOCK POT, MELT BUTTER OVER MEDIUM HEAT. ADD FLOUR AND COOK ROUX, STIRRING FREQUENTLY UNTIL COOKED TO A DARK BROWN COLOR. ADD CHICKEN BASE TO HOT WATER AND DISSOLVE.5) ONCE ROUX IS DARK BROWN, ADD CHICKEN STOCK, 1 QT AT A TIME STIRRING FREQUENTLY TO PREVENT LUMPS FROM FORMER. BRING TO A BOIL; REDUCE HEAT. ADD COOKED VEGETABLE/SPICE MIXTURE, SCRAPING TO GET ALL SEASONINGS OUT OF THE POT TO THE STOCK.6) WHILE SIMMERING, ADD SHRIMP AND CONTINUE TO SIMMER FOR 20 MINS.7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.8) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM: NEW ENGLAND CLAM CHOWDER ID# DJ – 011SHELF LIFE: 4 DAYS DATE ISSUED: 6/30/03INGREDIENTS: YIELD: 1 GAL 4 GALOIL, VEGETABLE 2 OZ 8 OZBACON SLICES, DICED 5 OZ 20 OZONION, DICED 1 LB 4 LB

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CELERY, DICED 4 OZ 1 LBALL-PURPOSE FLOUR 5 OZ 20 OZCLAM JUICE 40 OZ 1 GAL + 1 QTPOTATOES, 1/4” DICED 18 OZ 4 ½ LBTHYME LEAVE, DRIED 1 TSP 4 TSPSALT 1 TBL ¼ CWHITE PEPPER 1 ½ TSP 2 TBLLAWRY’S SEASONING SALT 2 TSP 2 ½ TBLFRANK’S HOT SAUCE 1 TSP 4 TSPWORCESTERSHIRE SAUCE 1 ½ TSP 2 TBLMILK 1 QT 1 GALCULINARY CREAM ** NOTE 10 OZ 40 OZCLAMS, CHOPPED, CANNED, RESERVE JUICE * SEE NOTE BELOW

30 OZ 120 OZ

* NOTE: THIS QUANTITY WAS CALCULATED WITH 10 EACH, 6 ½ OZ CANS WHICH YIELDED 30 OZ OF CLAMS AND 40 OZ OF CLAM JUICE** USE HEAVY CREAM IN SUBSTITUTE FOR CULINARY CREAM

1. PREPARE ABOVE INGREDIENTS AS DIRECTED. DRAIN CLAMS, SET ASIDE AND RESERVE JUICE (SEE NOTE ABOVE).

2. IN A LARGE STOCK POT, ADD OIL AND BACON AND RENDER BACON UNTIL IT IS CRISP

3. ADD ONION AND CELERY AND COOK UNTIL TENDER, ABOUT 5 MINUTES.

4. ADD FLOUR AND COOK FOR 3-5 MORE MINS.5. COMBINE BOTH CLAM JUICES AND SLOWLY ADD A LITTLE AT A

TIME TO ROUX MIXTURE, WHISKING CONSTANTLY TO PREVENT LUMPS FROM FORMING. BRING TO A BOIL; THEN REDUCE TO A SIMMER.

6. ADD ALL REMAINING INGREDIENTS, EXCEPT MILK, CULINARY CREAM, AND CLAMS AND SIMMER FOR 30 MINUTES.

7. ADD CLAMS, MILK, AND CULINARY CREAM; SIMMER FOR AN ADDITIONAL 10 MINUTES.

8. TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.

9. TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

RED LENTIL SOUP ID# DJ – 012

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 1 X 2 XBACON, DICED 2 OZ 4 OZ

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ONION, DICED 1 # 2 #LEEKS, DICED 1 # 2 #CARROTS, DICED 1 # 2 #GARLIC, MINCED 3 TBL 6 TBLTOMATO PASTE 6 OZ 12 OZRED LENTILS 24 OZ 3 #CHICKEN STOCK 3 QT 1 ½ GALBEEF STOCK 2 C 1 QTTHYME LEAVES, DRIED 1 TBL 2 TBLPARSLEY, MINCED 1 TBL 2 TBLWHITE WINE 1 C 2 CSHERRY WINE ½ C 1 CSALT 2 TSP 1 TBLBLACK PEPPER, GROUND 2 TSP 1 TBL

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) RENDER THE BACON, ADD THE ONIONS, LEEKS, CARROTS CELERY & GARLIC3) COVER THE POT AND COOK UNTIL VEGETABLES ARE TENDER AND CLEAR.4) ADD THE TOMATO PASTE AND COOK FOR 5 MINUTES UNTIL CARAMELIZED.5) ADD THE REMAINING INGREDIENTS BRING TO A BOIL AND REDUCE HEAT TO A SIMMER AND COOK FOR 45 MINUTES.6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

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ITEM:

SAN FRANCISCO SHRIMP & TOMATO SOUP

ID# DJ – 013

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 2 ½ GAL 5 GALBUTTER ½ # 1 #ALL-PURPOSE FLOUR 1 C 2 CVEGETABLE BASE ¼ # ½ #TOMATO PASTE 1 ½ C 3 CCELERY, DICED 1 ½ C 3 CONION, DICED 1 ½ C 3 CSHERRY WINE 1 C 2 CMILK 1 GAL 2 GALCULINARY CREAM ½ TUB 1 TUBWATER 2 C 1 QTCAYENNE PEPPER 1 TSP 2 TSPSHRIMP, 50/60 COUNT, PEELED, ROUGH CUT PCS.

1 ¾ # 3 ½ #

SALT 2TSP 4 TSP

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) MELT BUTTER AND ADD FLOUR AND COOK FOR 3-5 MINUTES.3) ADD VEGETABLE BASE AND TOMATO PASTE AND COOK FOR 5 MORE MINS.4) ADD CELERY AND ONIONS AND MIX WELL. ADD SHERRY WINE AND MIX WELL.5) SLOWLY ADD MILK AND CULINARY CREAM; 1 QT AT A TIME WHISKING CONSTANTLY TO PREVENT LUMPS FROM FORMING.6) ADD REMAINING INGREDIENTS AND BRING TO A BOIL, REDUCE TO A SIMMER AND COOK FOR 15 MINUTES.7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.8) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

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SENEGALESE PEANUT SOUPSHELF LIFE: 3 DAYS DATE ISSUED: 6/30/03INGREDIENTS: YIELD: 1 X 2 XONION, DICED 3 EA 6 EAGARLIC, MINCED 3 TBL 6 TBLPEPPER, CAYENNE 3 TBL 6 TBLOIL, COTTONSEED OR CANOLA 6 TBL ¾ CCURRY POWDER 6 TBL ¾ CCHICKEN STOCK 2 ½ QT 5 QTTOMATOES, DICED 1 ¼ GAL 2 ½ GALPEANUT BUTTER, SMOOTH 2 C 1 QTCOCONUT MILK 3 C 6 CSALT 1 TBL 2 TBLPEPPER ½ TBL 1 TBL

1. PREPARE ABOVE INGREDIENTS AS DIRECTED.2. IN A LARGE STOCK POT OVER MEDIUM HEAT, COOK THE ONION,

GARLIC, AND CAYENNE PEPPER IN THE OIL UNTIL TRANSLUCENT.3. STIR IN THE CURRY POWDER AND COOK FOR ONE MORE MINUTE.4. ADD THE CHICKEN STOCK AND TOMATOES AND SIMMER FOR 10

MINUTES.5. WHISK IN THE PEANUT BUTTER, ADD COCONUT MILK AND RETURN

TO A SIMMER. ADD SALT & PEPPER.6. SERVE IMMEDIATELY OR TRANSFER TO AN ICE BATH WITH AN ICE

PADDLE, COOL TO 70F WITHIN TWO HOURS.7. TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.8. REHEAT TO 165 F PRIOR TO SERVICE.

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ITEM:

SMOKED CORN CHOWDER ID# DJ – 016

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 1 X 2 XBUTTER 1 OZ 2 OZLEEKS, DICED 1 C 2 CCORN KERNALS, ROASTED 20 OZ 40 OZLIQUID SMOKE ½ C 1 CMILK 1 ¼ QT 2 ½ QTCHICKEN STOCK 1 QT 2 QTPOTATOES, PEELED, DICED 1 # 2 #WORCESTERSHIRE SAUCE 1 TBL 2 TBLTHYME LEAVES, DRIED 1 TBL 2 TBLCHIVES, DICED 1 C 2 CTARRAGON, DRIED 1 TBL 2 TBLSALT 1 TBL 2 TBLBLACK PEPPER, GROUND 1 TBL 2 TBLCORNSTARCH 2 OZ 4 OZHEAVY CREAM 4 OZ 8 OZ

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) IN A LARGE STOCK POT OVER MEDIUM HEAT, MELT BUTTER AND COOK THE LEEKS. ADD THE ROASTED CORN AND LIQUID SMOKE AND COOK FOR 5 MINUTES.3) ADD THE MILK AND CHICKEN STOCK, BRING TO A BOIL; REDUCE TO A SIMMER.4) ADD ALL SEASONINGS THROUGH BLACK PEPPER AND SIMMER FOR 20 MINUTES.5) MIX THE CORNSTACH AND HEAVY CREAM TOGETHER AND ADD TO THE SOUP. SIMMER FOR 10 MORE MINUTES.

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6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM:

VEGETABLE SOUP ID# DJ – 018

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 4 GAL 8 GALBUTTER 1 OZ 2 OZGARLIC, MINCED ¼ C ½ CPOTATOES, SKIN ON, DICED 1 ½ QT 3 QTCARROTS, DICED 1 QT 2 QTCELERY, DICED 1 QT 2 QTONION, DICED 1 QT 2 QTCHICKEN BASE ½ C ½ CVEGETABLE BASE ¼ C ¼ CSALT 2 TBL 4 TBLBLACK PEPPER, GROUND 2 TBL 4 TBLBASIL, DRIED 1 TBL 2 TBLTOMATOES, 5X6, DICED ¾ GAL 1 ½ GALWATER 2 GAL 4 GALZUCCHINI, DICED 1 QT 2 QT

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) IN A LARGE STOCK POT, MELT BUTTER AND COOKE GARLIC, POTATOES, CARROTS, CELERY, AND ONIONS UNTIL TENDER.3) ADD SPICES, CHICKEN BASE AND VEGETABLE BASE. MIX WELL.4) ADD TOMATOES AND WATER; BRING TO A SIMMER.5) ADD ZUCCHINI AND CONTINUE TO SIMMER UNTIL ALL VEGETABLES ARE SOFT, APPROXIMATELY 20 MINUTES.

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6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

NOTE: COOK PASTA SHELLS PRIOR TO SERVICE AS A GARNISH.

ITEM:

VIDALIA ONION SOUP ID# DJ – 019

SHELF LIFE:

3 DAYS DATE ISSUED:

6/30/03

INGREDIENTS: YIELD: 1 X 2 XBUTTER 8 OZ 1 #FLOUR 2 OZ 4 OZVIDALIA ONIONS, JULIENNE 16 EA 32 EABEEF STOCK 1 GAL 2 GALWATER 3 QT 1 ½ GALWORCESTERSHIRE SAUCE ½ C 1 CBLACK PEPPER, GROUND 1 TBL 2 TBL

1) PREPARE ABOVE INGREDIENTS AS DIRECTED.2) IN A LARGE STOCK POT OVER MEDIUM HEAT, MELT BUTTER. ADD ONIONS AND COOK UNTIL GOLDEN BROWN. THIS WILL TAKE ABOUT 30 MINUTES, STIR FREQUENTLY TO PREVENT ONIONS ON BOTTOM OF POT FROM

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BURNING.3) ADD FLOUR AND COOK FOR 3-5 MINUTES.4) SLOWLY ADD BEEF STOCK AND WATER, 1 QT AT A TIME, STIRRING TO PREVENT LUMPS FROM FORMING WITH THE FLOUR.5) ADD SEASONINGS AND SIMMER FOR 30 MINUTES.6) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.7) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

NOTE: PREPARE ROUND PARMESAN CROUTONS FOR SERVICE WITH MELTED GRUYERE CHEESE.

ITEM: POTATO SOUP ID# HS-023SHELF LIFE: 3 DAYS DATE ISSUED: 6/25/03INGREDIENTS: YIELD: ½ X 1 XRED POTATOES, ½” DICED IN ROBO COUPE 2 GAL 4 GALBUTTER 1 # 2 #ONIONS, DICED 3 QT 1 ½ GALALL-PURPOSE FLOUR 1 # 2 #WATER, HOT 2 GAL 4 GALCHICKEN BASE 1 ½ C 3 CPOTATO FLAKES 1 QT 2 QTFRY SEASONING 2 TBL ¼ CBASIL 3 TBL 6 TBLTABASCO 2 TBL ¼ CWHITE PEPPER 4 TSP 4 TSPMILK 1 ½ QT 3 QTCULINARY CREAM 1 ½ QT 3 QTHEAVY CREAM 1 QT 2 QTTO COOK POTATOES:1) PLACE POTATOES IN A 4” DEEP, PERFORATED, FULL-SIZE HOTEL PAN, COVER WITH PLASTIC WRAP, THEN ALUMINUM FOIL.2) FILL A 6” DEEP, FULL-SIZE HOTEL PAN WITH 1” OF WATER AND PLACE ON FLATTOP.3) BRING TO A BOIL, THEN SET PERFORATED PAN WITH DICED POTAOTES OVER BOILING WATER AND STEAM FOR APPROXIMATELY 30 MINUTES

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OR UNTIL A FORK PEIRCES EASILY. REMOVE FROM HEAT, SET ASIDE.TO COOK POTATO SOUP:1) WHILE POTATOES ARE COOKING, IN STEAM KETTLE OR A LARGE STOCK POT, MELT BUTTER, ADD ONIONS AND SAUTE ON LOW HEAT FOR 10 MINUTES OR UNTIL ONIONS ARE TRANSPARENT. DO NOT ALLOW ONIONS TO BURN!2) ADD FLOUR TO ONIONS AND BUTTER AND COOK FOR 4-5 MINUTES, STIRRING WEEL UNTIL FLOUR IS ABSORBED.3) IN A SEPARATE CONTAINER COMBINE WATER, CHICKEN BASE, POTATO FLAKES AND SEASONINGS. STIR UNTIL THOROUGHLY MIXED AND NO LUMPS REMAIN. 4) ADD TO ONION MIXTURE, 1 QT AT A TIME, STIRRING CONSTANTLY SO NO LUMPS FORM. CONTINUE COOKING.5) ADD MILK AND CREAM, STIRRING UNTIL SMOOTH AND THICKENED. REDUCE HEAT AND SIMMER FOR 15 MINUTES. STIR IN POTATOES.6) REMOVE FROM HEAT AND COOL IN AN ICE BATH WITH AN ICE PADDLE TO 70F WITHIN 2 HOURS. TRANSFER TO A LARGE CAMBRO, LABEL, DATE, & REFRIGERATE.

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ITEM: ONION SOUP STOCK ID#SHELF LIFE: 3 DAYS DATE : 4/13/05INGREDIENTS: YIELD: 3 GALFOR STOCK:ONIONS, YELLOW, SLICED 4 LBCARROTS, ROUGH CHOP 1 ½ LBCELERY, ROUGH CHOP 1 ½ LBBAY LEAVES 9 EAGARLIC CLOVES, MASHED 12 EAVEGETABLE OIL ½ CBEEF BASE 2 CCHICKEN BASE ¼ CTOMATO PASTE 6 TBLMAGGI SEASONING 3 TBLTHYME, DRIED 3 TBLWATER 3 GAL + 1 ½

QTFOR ROUX:BUTTER 12 OZFLOUR 12 OZ

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) SAUTE VEGETABLES, BAY LEAVES, GARLIC CLOVES IN THE OIL UNTIL BROWNED, STIRRING FREQUENTLY, ABOUT 15 MINUTES3) ADD THE BEEF BASE, CHICKEN BASE, TOMATO PASTE, MAGGI, AND THYME AND SAUTE FOR 1 MINUTE, STIRRING TO DISSOLVE SEASONINGS4) SLOWLY ADD THE WATER, BRING TO A SIMMER AND COOK FOR 1 HOUR,

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SKIMMING OCCASSIONALLY5) PREPARE BROWN ROUX WHILE STOCK IS SIMMERING6) WHEN STOCK IS DONE, STRAIN THROUGH CHINA CAP WITH CHEESE CLOTH7) ADD ROUX OVER MEDIUM HEAT, ADDING A LITTLE STOCK AT A TIME TO PREVENT CLUMPS8) USE IMMEDIATELY TO FINISH SOUP, OR CHILL IN AN ICE BATH AND REFRIGERATE UNTIL FUTURE USE

ITEM: FRENCH ONION SOUP ID#SHELF LIFE: 3 DAYS DATE : 4/13/05INGREDIENTS: YIELD: 4 GALFOR THE SOUP:ONIONS, SLICED JULIENNE 15 LBVEGETABLE OIL ¾ CSUGAR ½ CSALT 1 ½ TBLWHITE PEPPER 1 ½ TSPBLACK PEPPER 2 ¼ TSPGRANULATED ONION 1 ½ TBLWHITE WINE ½ CONION SOUP STOCK (RECIPE # ) 3 GAL

FOR THE GARNISH:FRENCH BAQUETTES, SLICED BIAS, 1/2” THICK 6 EAGRUYERE OR SWISS CHEESE, GRATED 5 LBPARSLEY, MINCED 2 BUNCHBUTTER, MELTED 1 LB

FOR THE SOUP:1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN STEAM KETTLE, ADD THE ONIONS AND OIL AND STIR TO COAT ONIONS EVENLY, COOK FOR 1-2 HOURS UNTIL DEEP GOLDEN BROWN3) ADD THE SUGAR, SALT, BOTH PEPPERS, GRANULATED ONION AND SAUTE FOR 5 MINUTES4) DEGLAZE THE KETTLE WITH THE WHITE WINE AND REDUCE BY ½

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5) ADD THE ONION SOUP STOCK, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 1 HOUR6) REMOVE FROM HEAT AND USE IMMEDIATELY, HOLD FOR SERVICE, OR CHILL IN AN ICE BATH FOR FUTURE USE

FOR THE GARNISH1) CUT THE BAQUETTES AS DIRECTED, BRUSH WITH MELTED BUTTER AND PLACE IN A 300F OVEN FOR 10 MINUTES, REMOVE FROM HEAT AND COOL2) COVER EACH CROUTON GENEROUSLY WITH SHREDDED CHEESE AND PLACE IN A SALAMADER (BROILER) UNTIL CHEESE IS MELTED GOLDEN BROWN3) REMOVE FROM HEAT AND SPRINKLE WITH MINCED PARSLEY4) PLACE ONE CROUTON EACH ON TOP OF A CUP OF SOUP AND SERVE

ITEM: SMOKED CORN JUS (OYSTER SOUP) ID#SHELF LIFE: 3 DAYS DATE : 10/10/2005INGREDIENTS: YIELD: 3 ½ GALONION, SMALL DICE 2 EARED PEPPER, SMALL DICE 2 EAGREEN PEPPER, SMALL DICE 2 EACELERY STALKS, SMALL DICE 4 EACORN KERNALS, FROZEN, THAWED 1 QTBUTTER 1 LBFLOUR 1 LBLIQUID SMOKE ¼ CCHICKEN STOCK 2 GALHEAVY CREAM 2 QTCORN KERNALS, FROZEN, THAWED 2 C

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN A LARGE STOCK POT, MELT THE BUTTER AND SAUTE THE VEGETABLES UNTIL TENDER, ABOUT 10 MINUTES3) REMOVE ABOUT ½ OF THE SAUTEED VEGETABLE MIX AND PUREE IN A FOOD PROCESSOR UNTIL A SMOOTH PASTE, RETURN MIXTURE TO POT4) ADD FLOUR TO THE POT AND MAKE A ROUX WITH THE VEGETABLE MIX

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5) ADD THE LIQUID SMOKE AND COOK THE ROUX UNTIL A GOLDEN BROWN COLOR IS OBTAINED…BE CAREFUL NOT TO BURN THE FLOUR!6) SLOWLY ADD THE CHICKEN STOCK, A LITTLE AT A TIME WHILE WISKING TO PREVENT CLUMPS FROM FORMING7) ONCE ALL STOCK IS ADDED, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 15 MINUTES8) ADD THE HEAVY CREAM AND CORN AND INCORPORATE9) SERVE AND/OR COOL IN AN ICE BATH, LABEL, DATE, AND REFRIGERATE

ITEM: SWEET POTATO SOUP WITH BUTTERED PECANS ID#SHELF LIFE: 3 DAYS DATE: 11/2/05INGREDIENTS: YIELD: ¾ GAL 3 GALBUTTER ¼ C 1 CONION, DICED ¾ C 3 CLEEK, DICED 1 C 1 QTGARLIC, MINCED 1 TBL ¼ CCARROTS, SLICED THIN 1 ½ C 6 CBAY LEAF 1 EA 4 EASWEET POTATOES, PEELED, HALVED, SLICE THIN 2 LB 8 LBPOTATO, PEELED, HALVED, SLICE THIN ½ LB 2 LBCHICKEN STOCK 5 C 5 QTWHITE WINE ¾ C 3 CWATER 1 ½ C 6 CSALT TT TTPEPPER TT TT

FOR THE BUTTERED PECANS:PECANS, CHOPPED ¾ C 3 CBUTTER, UNSALTED 2 TBL ¾ CSALT AND PEPPER TT TT

CRÈME FRAICHE 1 C 1 QT

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN STEAMKETTLE OR LARGE STOCK POT, MELT THE BUTTER OVER MEDIUM HEAT. ADD THE ONIONS, LEEKS, GARLIC, CARROTS, AND BAY LEAF AND

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SAUTE UNTIL TENDER, ABOUT 5 MINUTES3) ADD BOTH POTATOES, STOCK, WINE, AND WATER AND BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 20 MINUTES4) REMOVE THE BAY LEAF (S) AND PUREE THE MIXTURE IN SMALL BATCHES UNTIL ENTIRE SOUP IS LIQUIFIED5) ADD SALT AND PEPPER TO TASTE AND SERVE OR COOL TO 70F WITHIN TWO HOURS IN AN ICE BATH, TRANSFER TO A CAMBRO, LABEL, DATE AND REFRIGERATE

FOR THE BUTTERED PECANS:1) SAUTE THE PECANS IN THE BUTTER UNTIL THEY ARE GOLDEN BROWN2) SEASON WITH SALT AND PEPPER AND DRAIN ON PAPER TOWELS

ITEM: BEEF MUSHROOM & BARLEY SOUP ID#SHELF LIFE: 2 DAYS DATE: 11/05/05INGREDIENTS: YIELD: 3 QT 3 GALCANOLA OIL 3 TBL ¾ CBEEF, SIRLOIN, CUT INTO ½ “ CUBES 1 ½ LB 6 LBKOSHER SALT 1 TBL ¼ CBLACK PEPPER, GROUND 1 TSP 4 TSPCARROT, PEELED, DICED 1 EA 4 EAONION, DICED ½ EA 2 EACELERY, DICED 1 EA 4 EABEEF STOCK 7 C 7 QTTHYME, DRIED 1 TSP 4 TSPPEARL BARLEY, RINSED 1/3 C 1 1/3 CTOMATO, CANNED, CRUSHED 15 OZ 60 OZBUTTER 1 TBL ¼ CCREMINI MUSHROOMS, SLICED ¾ C 3 C

GARNISH:PARSLEY, MINCED 3 TBL ¾ C

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) HEAT 2 TBL (OR ½ C) OIL IN A LARGE STOCK POT OR TILT SKILLET, SEASON MEAT WITH SALT AND PEPPER3) SEAR THE MEAT ON ALL SIDES UNTIL GOLDEN BROWN AND COOKED, ABOUT 15 MINUTES4) REMOVE MEAT, SET ASIDE AND WIPE OUT POT OR SKILLET5) ADD REMAINING OIL BACK TO POT OR SKILLET AND ADD THE CARROT,

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ONION, AND CELERY AND SAUTE UNTIL TENDER, ABOUT 10 MINUTES6) ADD THE MEAT, THEN THE BEEF STOCK AND BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 1 ½ HOURS7) ADD THE THYME AND TOMATOES AND CONTINUE TO SIMMER FOR 45 MORE MINUTES8) MEANWHILE, IN A SEPARATE PAN, MELT THE BUTTER AND SAUTE THE MUSHROOM, SEASON WITH SALT AND PEPPER AND THEN ADD TO THE SOUP MIXTURE9) ADJUST SEASONING WITH SALT AND PEPPER IF NECESSARY10) SERVE OR COOL TO 70F WITHIN TWO HOURS IN AN ICE BATH, TRANSFER TO A CAMBRO, LABEL, DATE AND REFRIGERATE

ITEM: ROASTED CHICKEN & SHIITAKE SOUP ID# DJ – 005SHELF LIFE: 3 DAYS DATE ISSUED: 3/7/06INGREDIENTS: YIELD: 3 GAL 6 GALBUTTER 1 ½ # 3 #ONIONS, DICED 2 C 1 QTCARROTS, DICED 1 C 2 CSHIITAKE MUSHROOMS, SLICED 2 # 4 #ALL-PURPOSE FLOUR 2 C 1 QTTARRAGON, DRIED ½ TBL 1 TBLTHYME LEAVES, DRIED ½ TBL 1 TBLWHITE PEPPER 2 TBL 4 TBLFRANK’S HOT SAUCE 1 TBL 2 TBLPARSLEY, MINCED 2 TBL ¼ CCULINARY CREAM ½ TUB 1 TUBMILK ½ GAL 1 GALLEMON JUICE 2 TBL ¼ CCHICKEN BREAST, BONELESS, ROASTED, CUT INTO 1” PIECES 3 # 6 #

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN A LARGE STOCK POT, ADD BUTTER AND VEGETABLES AND COOK UNTIL

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TENDER ABOUT 5 MINUTES. DO NOT BROWN.3) ADD FLOUR AND COOK, STIRRING FREQUENTLY TO PREVENT BURNING.4) SLOWLY ADD CHICKEN STOCK, 1 QT AT A TIME WHILE WHISKING TO PREVENT LUMPS FROM FORMING.5) ADD ALL SEASONINGS THROUGH THE PARSLEY AND SIMMER FOR 15-20 MINUTES.6) ADD CULINARY CREAM, MILK AND LEMON JUICE, AND ROASTED CHICKEN AND SIMMER 10 MINUTES.7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS.8) TRANSFER TO A CAMBRO, LABEL, DATE & REFRIGERATE.

ITEM: ROASTED CHICKEN AND SHIITAKE SOUP ID#SHELF LIFE: 3 DAYS DATE: 3/10/06INGREDIENTS: YIELD: 3 GAL 6 GALBUTTER 1 ½ LB 3 LBONIONS, DICED 2 C 1 QTCARROTS, DICED 1 C 2 CSHIITAKE MUSHROOMS, STEMMED, JULIENNE 2 LB 4 LBALL-PURPOSE FLOUR 2 C 1 QTTARRAGON, DRIED ½ TBL 1 TBLTHYME, DRIED ½ TBL 1 TBLWHITE PEPPER, GROUND 2 TBL 4 TBLFRANK’S HOT SAUCE 1 TBL 2 TBLPARSLEY, MINCED 2 TBL ¼ CCULINARY CREAM ½ TUB 1 TUBMILK ½ GAL 1 GALLEMON JUICE 2 TBL ¼ CCHICKEN BREAST, BONELESS, ROASTED, CUT INTO 1” PIECES 3 LB 6 LB1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN A LARGE STOCK POT OR STEAM KETTLE, ADD BUTTER AND VEGETABLES AND COOK UNTIL TNEDER, ABOUT 5 MINUTES. DO NOT BROWN3) ADD FLOUR AND COOK, STIRRING FREQUENTLY TO PREVENT BURNING4) SLOWLY ADD CHICKEN STOCK, 1 QT AT A TIME WHILE WHISKING TO PREVENT LUMPS FROM FORMING5) ADD ALL SEASONINGS THROUGH THE PARSLEY AND SIMMER FOR 15-20 MINUTES6) ADD CULINARY CREAM, MILK, LEMON JUICE, AND ROASTED CHICKEN

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AND SIMMER FOR 10 MINUTES7) TRANSFER TO AN ICE BATH WITH AN ICE PADDLE, COOL TO 70F WITHIN TWO HOURS8) TRANSFER TO A CAMBRO, LABEL, DATE, AND REFRIGERATE

ITEM: OKLAHOMA CHILI ID#SHELF LIFE: 3 DAYS DATE: 9/24/06INGREDIENTS: YIELD: 80-4 OZ 160-4 0ZBEEF STEW MEAT, CUBED, ½” PIECES 8 LB 16 LBVEGETABLE OIL 2 C 1 QTBEEF STOCK 2 QT 1 GALYELLOW ONIONS, CHOPPED 4 LB 8 LBGREEN PEPPERS, DICED 1 LB 2 LBGREEN CHILE’S, SEEDED, DICED 1 LB 2 LBGARLIC CLOVES, MINCED 16 EA 32 EACHILI POWDER 1 C 2 CSALT 2 TBL ¼ COREGANO 2 TBL ¼ CPAPRIKA 2 TBL ¼ CCUMIN, GROUND 2 TBL ¼ CFRANK’S HOT SAUCE 3 TBL 6 TBLTOMATOES, STEWED, CANNED 12 ¾ LB 25 LBTOMATO SAUCE 6 C 3 QTKIDNEY BEANS, CANNED, # 10 2 EA 4 EAWATER 2 QT 1 GAL1) PREPARE ABOVE INGREDIENTS AS DIRECTED, TURN ON STEAM KETTLE2) BROWN BEEF CUBES IN STEAM KETTLE WITH OIL3) COMBINE ONIONS, PEPPERS, CHILIES, AND GARLIC, AND SWEAT UNTIL TENDER4) ADD BEEF STOCK AND SIMMER FOR 10 MINUTES

5) ADD REMAINING INGREDIENTS, MIX WELL AND BRING TO A BOIL6) REDUCE HEAT TO SIMMER FOR 2 HOURS

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7) HOLD WARM FOR SERVICE OR SEPARATE AND CHILL IN AN ICE BATH, LABEL, DATE, AND REFRIGERATE UNTIL READY TO USE, REHEAT TO 165F PRIOR TO USE

ITEM: SHRIMP BISQUE ID#SHELF LIFE: 3 DAYS DATE: 9/12/06INGREDIENTS: YIELD: 2 QT 2 ½ GALUNSALTED BUTTER 2 TBL 4 OZYELLOW ONIONS, ROUGH CHOP ½ C 1 QTCARROTS, ROUGH CHOP ¼ C 2 CCELERY, ROUGH CHOP ¼ C 2 CCAYENNE PEPPER ½ TSP 2 TBLGARLIC, MINCED ½ TSP 2 TBLTOMATO PASTE 2 TBL 8 OZBRANDY OR COGNAC ½ C 1 QTSHRIMP STOCK 1 QT 2 GALTARRAGON, FRESH, MINCE 1 ½ TSP ¼ CTHYME, FRESH, MINCE ½ TSP 2 TBLSHRIMP 1 LB 8 LBCULINARY CREAM ¾ C 6 CLEMON JUICE 2 TSP ¼ C

1) IN A LARGE STOCK POT OR STEAM KETTLE, MELT BUTTER OVER MEDIUM HEAT. ADD THE ONIONS, CARROTS, CELERY, SALT, AND CAYENNE, AND COOK, STIRRING FOR 3 MINUTES. 2) ADD GARLIC, TOMATO PASTE AND COOK UNTIL STARTING TO BROWN, ABOUT 2 MINUTES3) REMOVE THE POT AND ADD THE COGNAC AND FLAMBE UNTIL ALL OF THE ALCOHOL IS BURNED OFF.

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4) ADD THE SHRIMP STOCK, TARRAGON AND THYME AND SIMMER FOR 20 MINUTES5) REMOVE FROM THE HEAT AND PUREE WITH THE IMMURSION BLENDER6) RETURN TO THE HEAT AND ADD THE SHRIMP, CREAM AND LEMON JUICE7) SIMMER GENTLY UNTIL THE SHRIMP ARE COOKED THOUGH, ABOUT 10 MINUTES8) ADJUST THE SEASONINGS IF NECESSARY AND HOLD WARM IN A SOUP WARMER UNTIL SERVICE OR CHILL TO 70F IN AN ICE BATH, TRANSFER TO A CAMBRO, LABEL, DATE, REFRIGERATE UNTIL READY TO USE

ITEM: SHRIMP STOCK ID#SHELF LIFE: 3 DAYS DATE: 9/12/06INGREDIENTS: YIELD: 2 QT 2 GALUNSALTED BUTTER 2 TBL 4 OZYELLOW ONIONS, ROUGH CHOP ½ C 1 QTCARROTS, ROUGH CHOP ¼ C 2 CCELERY, ROUGH CHOP ¼ C 2 CGARLIC CLOVE, PEELED, SMASHED 1 EA 8 EABAY LEAVES 2 EA 4 EASALT ½ TSP 2 TBLBLACK PEPPERCORNS ¼ TSP 1 TBLSHRIMP SHELLS, P&D SHRIMP (HEADS TO IF 1 LB 8 LB AVAILABLE, RESERVE SHRIMP FOR BOULETTES)WHITE WINE ½ C 1 QTWATER 2 QT 2 GAL

1) IN A LARGE STOCK POT OR STEAM KETTLE, MELT BUTTER OVER MEDIUM HIGH HEAT2) ADD THE ONIONS THROUGH THE PEPPERCORNS AND SAUTE FOR 3 MINS.3) ADD THE SHRIMP SHELLS (AND HEADS) AND COOK FOR 3 MORE MINUTES4) ADD THE WINE AND BRING TO A BOIL, REDUCE UNTIL AU SEC5) ADD THE WATER AND RETURN TO A BOIL, REDUCE HEAT AND SIMMER FOR 30 MINUTES, UNCOVERED6) REMOVE FROM THE HEAT AND STRAIN THROUGH A CHEESE CLOTH LINED

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CHINA CAP INTO A S/S POT, PRESSING ON SOLIDS TO EXTRACT AS MUCH FLAVOR AS POSSIBLE7) COOL TO 70 F IN AN ICE BATH, TRANSFER TO A CAMBRO, LABEL, DATE AND REFRIGERATE UNTIL READY TO USE

ITEM: SHRIMP BOULETTES ID#SHELF LIFE: 3 DAYS DATE: 9/18/06INGREDIENTS: YIELD: 8 EA 64 EASHRIMP (RESERVED FROM SHRIMP STOCK RECIPE) ½-1 LB 6-7 LBWHITE RICE 1 C 2 QTYELLOW ONION, DICED ¼ C 2 CCELERY, DICED 1 TBL ½ CGREEN BELL PEPPER, DICED 1 TBL ½ CGARLIC, MINCED 2 TSP 5 TBLPARSLEY, FRESH, MINCED 2 TSP 5 TBLCREOLE (WHOLE GRAIN) MUSTARD 2 TSP 5 TBLPARMIGIANO-REGGIANO CHEESE, GRATED 2 TBL 1 CWATER 2 TBL 1 CFRANK’S RED HOT SAUCE 1/8 TSP 1 TSPWORCHESTERSHIRE SAUCE 1/8 TSP 1 TSPSALT ¼ TSP 2 TSPCAYENNE 1/8 TSP 1 TSPJAPANESE BREAD CRUMBS ½ C 1 QTBLACKENING (OR CAJUN) SEASONING 3 TSP ½ CEGGS, BEATEN (MIXED WITH A LITTLE MILK) 1 EA 8 EAFLOUR ¼ C 2 C1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) COMBINE ALL INGREDIENTS FROM THE SHRIMP THROUGH THE CAYENNE IN A LARGE S/S BOWL AND MIX UNITL THOROUGHLY COMBINED3) IN SMALL BATCHES, PUREED THESE INGREDIENTS IN THE ROBO COUPE UNTIL THE ENTIRE BATCH IS PUREED, RETURN TO LARGE S/S BOWL4) USING A # ____ SCOOP, PROTION THE MIXTURE IN INDIVIDAUL BALLS

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LAY THEM ON A SHEET PAN LINED WITH PARCHMENT PAPER4) IN A SEPARATE BOWL, COMBINE THE BREAD CRUMBS AND 1/3 OF THE BLACKENED (CAJUN) SEASONING. IN ANOTHER BOWL, COMBINE THE EGGS AND 1/3 OF THE BLACKENED (CAJUN) SEASONING. IN ANOTHER BOWL, COMBINE THE FLOUR AND THE REMAINING 1/3 BLACKENED (CAJUN) SEASONING TO SET UP A 3 STEP BREADING STATION5) DREDGE EACH BALL FIRST IN THE FLOUR MIXTURE, THEN IN TO THE EGG MIXTURE, THEN INTO THE BREAD CRUMB MIXUTER6) FRY THE SHRIMP BALLS FOR 2 – 3 MINUTES OR UNTIL GOLDEN BROWN7) REMOVE AND DRAIN IN SAV-A-DAYS, HOLD WARM FOR SERVICE IN ALTOSHAM OR COVER, LABEL, DATE, AND REFRIGERATE UNTIL READY TO USE

BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDERSHELF LIFE: 3 DAYS DATE: 10/3/06INGREDIENTS: YIELD: 8 EA 80 EABROCCOLI, FLORETTES, BLANCHED 8 OZ 5 LBRESERVED WATER FROM BLANCHING BROCCOLI 3 C 1 GAL+14 CBUTTER, UNSALTED 1 OZ 10 OZPOTATO, PEELED, ½” CUBED 8 OZ 5 LBONION, DICED 2 C 1 ¼ GALRED BELL PEPPER, ½” DICE 1 EA 10 EAGARLIC, MINCED 1 TBL ½ C+2 TBLGROUND CUMIN 1 TSP 3 TBL+1 TSPSALT 1 TSP 3 TBL+1 TSPBLACK PEPPER ¼ TSP 2 ½ TSPDRY MUSTARD ½ TSP 5 TSPALL-PURPOSE FLOUR 2 TBL 10 OZHEAVY CREAM 12 OZ 3 ¾ QTSHARP CHEDDAR, GRATED 6 OZ 3 ¾ LB

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1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. BLANCH THE BROCCOLI AND RESERVE THE REQUESTED PORTION OF

THE WATER3. IN A LARGE STOCK POT, SAUTE THE POTATOS, ONIONS, BELL

PEPPERS, GARLIC IN BUTTER, STIRRING OCCASIONALLY UNTIL MIXTURE IS SOFT, ABOUT 8-10 MINUTES

4. ADD CUMIN, SALT, PEPPER, AND MUSTARD AND COOK FOR ONE MINUTE

5. ADD FLOUR AND COOK, STIRRING FOR 2-3 MINUTES6. ADD RESERVED COOKING WATER AND SIMMER, STIRRING

OCCASIONALLY UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES7. STIR IN HEAVY CREAM AND CHEESE AND COOK UNTIL CHEESE IS

MELTED ADJUST SEASONING WITH SALT AND PEPPER8. PUREE 2 C (OR 1 ¼ GAL) OF SOUP SEPARATELY AND RETURN TO

STOCK POT 9. ADD BROCCOLI FLORETTES AND CONTINUE TO SIMMER FOR 10

MINUTES10.HOLD WARM FOR SERVICE OR COOL TO 70F IN AN ICE BATH, LABEL,

DATE, AND REFRIGERATE PRIOR TO USE

ITEM: LOBSTER DUMPLINGS ID#SHELF LIFE: 2 DAYS DATE: 10/17/06INGREDIENTS: YIELD: 16 EA 64 EASHRIMP, PEELED, AND DEVEINED, 30/40CT ½ LB 2 LBLOBSTER TAILS ½ LB 2 LBCHEESE, MASCARPONE 2 TBL ½ CEGGS 1 EA 4 EAGINGER, FRESH, PEELED, MINCED ½ TBL ¼ CWATER CHESTNUTS, DICED ¼ C 1 CCILANTRO, MINCED 1 TBL ¼ CSALT 1/8 TSP ½ TSPWATER A/N A/NWONTON WRAPPERS 16 EA 64 EARED PEPPER, BRUNOISE (GARNISH) 1 TBL ¼ CYELLOW PEPPER, BRUNOISE (GARNISH) 1 TBL ¼ C

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CILANTRO, MINCED (GARNISH) ¼ C 1 C

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN A FOOD PROCESSOR, PUREE THE SHRIMP, LOBSTER, MASCARPONE CHEESE, EGGS, GINGER, WATER CHESTNUTS AND CILANTRO3) TRANSFER TO A BOWL AND SEASON WITH SALT AND PEPPER, COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 1 HOUR4) MEANWHILE, PREPARE THE SEAFOOD CONSOMME RECIPE AND HOLD FOR SERVICE OR REFRIGERATE UNTIL READY TO REHEAT FOR SERVICE5) LAY OUT THE WRAPPERS ON A WORK SURFACE AND PLACE A HEAPING TEASPOON OF THE FILLING IN THE CENTER OF EACH WRAPPER6) WET THE EDGES OF EACH WRAPPER WITH A LITTLE BIT OF WATER, GATHER THE EDGES TOGETHER, AND TWIST TO CLOSE, PRESSING TO SEAL7) PLACE THE DUMPLINGS A PARCHMENT PAPER LINED SHEET PAN, COVER WITH PLASTIC WRAP AND REFIGERATE UNTIL READY TO USE8) TO COOK PRIOR TO SERVICE, BRING A LARGE SAUCEPOT OF WATER TO A BOIL AND COOK THE DUMPLINGS FOR ABOUT 5 MINUTES OR UNTIL THEY FLOAT TO THE SURFACE. REMOVE WITH A SLOTTED SPOON AND SERVE WITH THE SEAFOOD CONSOMME

ITEM: SEAFOOD CONSOMME ID#SHELF LIFE: DATE:INGREDIENTS: YIELD: 16/5 OZ 64/5 OZCHICKEN STOCK 1 QT 1 GALWATER 1 ½ QT 1 ½ GALDASHI (JAPANESE SOUP BASE-DRIED OR GRANULES)

1 TSP 4 TSP

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1) PLACE THE STOCK, WATER, AND DASHI IN A POT, BRING TO A BOIL2) LOWER HEAT AND SIMMER FOR A FEW MINUTES3) HOLD WARM FOR SERVICE OR CHILL TO 70F WITHIN 2 HOURS, TRANSFER TO A CAMBRO, LABEL, DATE, AND REFRIGERATE UNTIL READY TO REHEAT PRIOR TO SERVICE

ITEM: CAULIFLOWER SOUP ID#SHELF LIFE: 3 DAYS DATE: 10/24/06INGREDIENTS: YIELD: 3 QT 2 ¼ GALOIL, EXTRA VIRGIN OLIVE 1 TBL 3 TBLBUTTER 3 TBL ½ C+1 TBLCAULIFLOWER, CUT INTO SMALL FLORETS 2 EA 6 EACELERY, FINE CHOP 3 EA 9 EAONION, YELLOW, CHOPPED 1 EA 3 EATHYME, FRESH, MINCED 2 TBL 6 TBLFLOUR 2 TBL 6 TBLCHICKEN STOCK 1 QT 3 QTCULINARY CREAM 1 C 3 CHEAVY CREAM 1 C 3 C

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SAUCE, FRANK’S HOT 2 TBL 6 TBLSALT AND PEPPER TT TTPARSLEY, MINCED FINE (GARNISH) 3 TBL ½ C+1 TBL

CHEESE, PARMESAN, SHREDDED (GARNISH) ½ C ¾ C

1) PREPARE ABOVE INGREDIENTS AS DIRECTED2) IN A LARGE STOCK POT, HEAT UP OLIVE OIL AND BUTTER OVER MEDIUM HEAT3) ADD THE CAULIFLOWER FLORETS AND COOK FOR 3-5 MINUTES4) ADD THE CELERY, ONION, AND THYME AND COOK FOR 3 MORE MINUTES5) ADD THE FLOUR AND COOK FOR 1-2 MINUTES, STIRRING CONSTANTLY6) ADD THE CHICKEN STOCK, CULINARY CREAM, HEAVY CREAM AND HOT SAUCE, BRING TO A SIMMER AND COOK ON LOW FOR 15-20 MINUTES7) USING AN IMMURSION BLENDER, PUREE THE SOUP TO A “CHUNKY” CONSISTENCY8) ADJUST SEASONING WITH SALT AND PEPPER IF NECESSARY9) HOLD WARM FOR SERVICE OR CHILL IN AN ICE BATH TO 70F, LABEL, DATE AND REFRIGERATE UNTIL READY TO REHEAT FOR SERVICE

CREAMED BEEFSTEAK TOMATO SOUP WITH LOBSTER RELISHSERVICE WARE: 9 OZ RIMMED SOUP BOWL PORTION SIZE: 6 OZINGREDIENTS QUANTITYCREAMED BEEFSTEAK TOMATO SOUP 6 OZDICED LOBSTER RELISH 2 TBLCRÈME FRAICHE 1 OZ

PLACE A 6 OZ LADLE OF SOUP IN BOWL. PLACE THE 2 TBL OF LOBSTER RELISH IN THE CENTER OF THE BOWL. DRIZZLE CREAM FRAICHE IN A ZIG ZAG PATTERN OVER THE SOUP. SERVE WITH A SOUP SPOON.

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ITEM: CREAMED BEEFSTEAK TOMATO SOUP ID#SHELF LIFE: 3 DAYS DATE: 8/28/07INGREDIENTS: YIELD: 3 GALOIL, OLIVE 1 ½ CONION, SLICED 1 GAL+2CGARLIC, THIN SLICE 1 C+2 TBLBAY LEAVES 12 EATOMATOES, BEEFSTEAK, CORED, SEEDED, CUT INTO EIGHTS 24 LBSALT ½ C+1 ½

TSPTHYME, FRESH 2 TBLVEGETABLE STOCK 1 ½ GAL

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CHICKEN STOCK ¾ GALJUICE, LEMON ¾ CSAUCE, FRANK’S HOT 1 TBLHEAVY CREAM 1 QTCULINARY CREAM 1 QT

IN A LARGE STOCK POT OR STEAM KETTLE, HEAT THE OLIVE OIL. WHEN THE OIL IS HOT, ADD THE ONIONS, AND SAUTE UNTIL SOFT, ABOUT 5 MINUTES. ADD THE GARLIC AND BAY LEAVES AND COOK FOR 5 MORE MINUTES. ADD THE TOMATOES, 1 C OF SALT AND THYME AND COOK FOR 15 MINUTES OR UNITL THE TOMATOES SOFTEN. ADD BOTH STOCKS AND BRING TO A BOIL. REDUCE HEAT TO A SIMMER AND CONTINUE TO COOK UNTIL THE TOMATOES ARE VERY TENDER, ABOUT 10 MINUTES. REMOVFE THE BAY LEAVES. USING AN IMMERSION BLENDER, PUREE THE SOUP UNTIL SMOOTH. REMOVE SOUP FROM STOVE AND CHILL IN AN ICE BATH WITH AN ICE PADLE UNTIL IT REACHES 70F. ADD THE HEAVY CREAM AND CULINARY CREAM AND TRANSFER TO A CAMBRO, COVER, LABEL, DATE, AND REFRIGERATE UNTIL READY FOR SERVICE. IF USING IMMEDIATELY, ADD HEAVY CREAM AND CULINARY CREAM AFTER PUREEING THE SOUP, THEN HOLD WARM AT 140F UNTIL READY TO USE, NO LONGER THAN 2 HOURS.

ITEM: LOBSTER RELISH(FOR CREAMED BEEFSTEAK TOMATO SOUP)

ID#

SHELF LIFE: 2 DAYS DATE: 8/28/07

INGREDIENTS: YIELD:64-2 TBL

PORTIONSLOBSTER TAILS, STEAMED, DICED 8 LBJUICE, LIME 1 COIL, OLIVE 2 COREGANO, FRESH ½ CPARSLEY, FRESH, MINCED ½ CSCALLIONS, ¼” BIAS CUT ½ CCHIVES, FRESH, DICED ¼ C

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PEPPER, BLACK GROUND 1 TBLSALT 2 TBL

PREPARE INGREDIENTS AS DIRECTED. IN A STAINLESS STEEL MIXING BOWL, COMBINE ALL INGREDIENTS UNTIL THOROUGHLY MIXED. TRANSFER TO A CAMBRO, LABEL, DATE, AND REFRIGERATE UNTIL READY TO USE. THIS RELISH IS BETTER MADE ONE DAY AHEAD TO ALLOW FLAVORS TO DEVELOP.

ITEM: BAY SCALLOP CHOWDER ID#SHELF LIFE: 2 DAYS DATE: 10/10/07

INGREDIENTS: YIELD: 1 ½ QT 3 GALBACON, DICED 4 SLICES 32 SLICESONION, YELLOW, DICED 1 C 2 QTCARROT, DICED ½ C 1 QTCELERY, DICED ½ C 1 QTBUTTER, UNSALTED ½ OZ 18 OZFLOUR, ALL PURPOSE ½ OZ 18 OZPAPRIKA ½ TSP 4 TSPJUICE, CLAM, BOTTLED 8 OZ 2 QT

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WATER 8 OZ 2 QTPOTATOES, PEELED, SMALL DICE 8 OZ 4 LBSCALLOPS, BAY, 70 CT 12 OZ 6 LBHEAVY CREAM 2 OZ 16 OZCULINARY CREAM, MINOR’S 2 OZ 16 OZSALT TT TTPEPPER, BLACK GROUND TT TT

1. IN A LARGE STOCK POT SAUTE BACON UNTIL CRISP, REMOVE COOKED BACON WITH A SLOTTED SPOON AND SET ASIDE UNTIL THE END OF THE RECIPE, POUR OFF THE FAT AND RETURN POT TO THE STOVE

2. ADD THE ONION, CARROT, CELERY, AND BUTTER AND COOK UNTIL THE VEGETABLES ARE TRANSLUCENT, BUT NOT BROWNED

3. OVER MEDIUM HEAT, ADD THE FLOUR AND STIRRING CONSTANTLY, COOK TO A DARK BROWN ROUX, ALMOST TO THE POINT OF A BLACK ROUX BUT BE CAREFUL NOT TO BURN THE FLOUR

4. ADD THE PAPRIKA AND THEN SLOWLY ADD THE CLAM JUICE AND WATER, STIRRING CONSTANTLY TO PREVENT LUMPS

5. BRING TO A BOIL, THEN REDUCE HEAT TO A SIMMER, ADD THE POTATOES AND SIMMER FOR 30 MINUTES ON LOW HEAT TO COOK POTATOES

6. ADD SCALLOPS AND COOK FOR 10 MORE MINUTES7. ADD THE HEAVY CREAM AND CULINARY CREAM AND SIMMER FOR 10

MORE MINUTES8. TASTE AND ADJUST SEASONINGS WITH SALT AND PEPPER9. REMOVE FROM HEAT AND COOL IN AN ICE BATH AND THEN REFRIGERATE

UNTIL READY TO REHEAT FOR SERVICE

ITEM: CHAYOTE CORN & RICE BEAN SOUP ID#SHELF LIFE: 3 DAYS DATE: 10/14/07INGREDIENTS: YIELD: 6 EA 36 EABEANS, RICE OR OTHER VERY SMALL WHITE BEANS 1 C 2 QTONION, YELLOW, CUT IN 1/2 1 EA 8 EACLOVES, WHOLE 2 EA 16 EABAY LEAF 1 EA 8 EASALT 2 TSP 5 TBLOIL, OLIVE 1 OZ 8 OZONION, YELLOW, DICED 1 EA 8 EAPEPPER, BLACK GROUND ½ TSP 4 TSPGARLIC, MINCED 1 TBL ½ C

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PEPPERS, JALAPENO, SEEDED, MINCED 6 EA 48 EACORN KERNELS 2 C 1 GALCHICKEN STOCK 2 QT 4 GALSQUASH, CHAYOTE, DICED 2 EA 16 EAPEPPERS, RED BELL, ROASTED, PEELED, SEEDED, AND DICED

2 EA 16 EA

HEAVY CREAM ½ C 1 QT

TO COOK BEANS:1. SOAK RICE BEANS IN COLD WATER 8 HOURS OR OVERNIGHT. DRAIN,

RINSE AND DRAIN AGAIN. 2. PLACE SOAKED BEANS IN A MEDIUM HEAVY POT WITH ENOUGH COLD

WATER TO COVER BY AN INCH. ADD ONION AND BAY LEAF. BRING TO A SIMMER OVER MEDIUM HEAT, REDUCE HEAT TO LOW, COVER, AND SIMMER VERY GENTLY 30 MINUTES. ADD 1 TEASPOON SALT, AND COLD WATER TO JUST COVER THE BEANS IF NECESSARY. COOK AN ADDITIONAL 20/30 MINUTES UNTIL BEANS ARE CREAMY INSIDE BUT STILL INTACT.

3. REMOVE ONION AND BAY LEAF AND SET ASIDE UNTIL READY TO USE.

TO COOK RECIPE:1. HEAT OLIVE OIL IN LARGE STOCK POT OVER HIGH HEAT. 2. WHEN SMOKING, ADD ONIONS, 1 TEASPOON SALT, AND FRESHLY

GROUND PEPPER. STIR AND COOK 5 MINUTES UNTIL SOFTENED. 3. ADD GARLIC AND CHILES AND COOK ONE MINUTE TO RELEASE THEIR

AROMA. 4. ADD CORN KERNELS, STOCK, CHAYOTE, AND RICE BEANS WITH THE

COOKING LIQUID. BRING TO A BOIL, TURN DOWN HEAT AND SIMMER 15 MINUTES.

5. STIR IN PEPPERS AND CREAM AND WARM THROUGH.

ITEM: DOUBLE SHERRY CONSOMME ID#SHELF LIFE: 3 DAYS DATE: 10/16/07INGREDIENTS: YIELD: 3 GALBEEF, LEAN GROUND 93/7 6 LBONION, YELLOW, DICED 1 ½ LBCELERY, DICED 12 OZCARROT, PEELED, DICED 12 OZLEEKS, DICED 1 ½ LBEGG WHITES 24 OZTOMATOES, CRUSHED, CANNED 24 OZPASLEY STEMS, CHOPPED 24 EATHYME, DRIED ½ TSP

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BAY LEAF 3 EACLOVES, WHOLE 6 EAPEPPERCORNS, BLACK, CRUSHED 1 ½ TSPBEEF STOCK, COLD 3 GAL +

3 QTWINE, SHERRY 24 OZ

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN A LARGE STOCK POT, ADD THE BEEF, MIRE POIX, HERBS, AND

SPICES THRU PEPPERCORNS3. USING A LARGE SPOON, STIR THE INGREDIENTS IN THE STOCK POT TO

MIX WELL4. ADD 1 ½ QT OF THE COLD STOCK TO THE MIXTURE AND STIR TO

INCORPORATE5. PLACE STOCK POT IN THE REFRIGERATOR FO 60 MINUTES6. REMOVE THE STOCK POT FROM THE REFRIGERATOR AND SLOWLY

ADD THE REMAINING COLD STOCK, STIRRING GENTLY TO MIX WELL7. PLACE THE STOCK POT ON THE RANGE OVER LOW HEAT AND SLOWLY

BRING TO A SIMMER, STIRRING OCCASIONALLY 8. WHEN THE BATCH BEGINS TO SIMMER, AT THIS POINT STOP STIRRING

AND DO NOT STIR AGAIN. REDUCE HEAT SLIGHTLY, SIMMER FOR 1 ½ HOURS

9. PREPARE A CHINA CAP DOUBLE LINED WITH CHEESECLOTH10.USING A LARGE LADDLE, GENTLY CREATE A HOLE IN THE CENTER OF

THE RAFT. SLOWLY LADDLE OUT THE SOUP ONE LADDLE AT A TIME AND STRAIN THROUGH THE CHEESE CLOTH INTO A CLEAN CONTAINER

11.ADD THE SHERRY WINE, THEN EITHER COOL IN AN ICE BATH, HOLD WARM FOR SERVICE, OR REFRIGERATE UNTIL READY TO USE FOR SERVICE

ITEM: CRAB BISQUE ID#SHELF LIFE: 3 DAYS DATE: 9/12/06INGREDIENTS: YIELD: 2 QT 2 ½ GALUNSALTED BUTTER 2 TBL 4 OZYELLOW ONIONS, ROUGH CHOP ½ C 1 QTCARROTS, ROUGH CHOP ¼ C 2 CCELERY, ROUGH CHOP ¼ C 2 CCAYENNE PEPPER ¼ TSP 1 TBLGARLIC, MINCED ½ TSP 2 TBLTOMATO PASTE 2 TBL 8 OZWINE, SHERRY ½ C 1 QTLEMON JUICE 2 TSP ¼ C

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SHRIMP STOCK 1 QT 2 GALTARRAGON, DRIED ¾ TSP 2 TBLTHYME, DRIED ¼ TSP 1 TBLCRAB, SELECT AND/OR LUMP ½ LB 4 LBHEAVY CREAM 1 C 2 QT

1) IN A LARGE STOCK POT OR STEAM KETTLE, MELT BUTTER OVER MEDIUM HEAT. ADD THE ONIONS, CARROTS, CELERY, SALT, AND CAYENNE, AND COOK, STIRRING FOR 3 MINUTES. 2) ADD GARLIC, TOMATO PASTE AND COOK UNTIL STARTING TO BROWN, ABOUT 2 MINUTES3) REMOVE THE POT AND ADD THE COGNAC AND FLAMBE UNTIL ALL OF THE ALCOHOL IS BURNED OFF.4) ADD THE SHRIMP STOCK, TARRAGON AND THYME AND SIMMER FOR 20 MINUTES5) REMOVE FROM THE HEAT AND PUREE WITH THE IMMURSION BLENDER6) RETURN TO THE HEAT AND ADD THE SHRIMP, CREAM AND LEMON JUICE7) SIMMER GENTLY UNTIL THE SHRIMP ARE COOKED THOUGH, ABOUT 10 MINUTES8) ADJUST THE SEASONINGS IF NECESSARY AND HOLD WARM IN A SOUP WARMER UNTIL SERVICE OR CHILL TO 70F IN AN ICE BATH, TRANSFER TO A CAMBRO, LABEL, DATE, REFRIGERATE UNTIL READY TO USE

KOSHARI(EGYPTIAN CHILI)

SHELF LIFE: 3 DAYS DATE : 2/9/08INGREDIENTS: YIELD: 2 QT 3 GAL

LENTILS, BROWN 1 C 6 C RICE, LONG GRAIN 1 C 6 C PASTA, ELBOW MACARONI 1 C 6 C ONIONS, YELLOW, DICED 2 EA 12 EA OIL, COTTONSEED 2 TBL ¾ C SAUCE, TOMATO 16 OZ 3 QT SAUCE, TABASCO 1 TBL 6 TBL SALT 2 TSP 3 TBL

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1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. COOK THE LENTILS, RICE AND PASTA SEPARATELY AS REQUIRED,

DRAIN, COOL AND SET ASIDE UNTIL READY TO ASSEMBLE3. HEAT THE OIL IN A LARGE SAUTE PAN AND CARAMELIZE THE ONIONS4. ADD ALL INGREDIENTS IN A LARGE STOCK POT AND COVER WITH A LID

AND SIMMER, STIRRING OCCASIONALLY FOR ABOUT 30 MINUTES5. SERVE OR COOL IN AN ICE BATH AND LABEL, DATE, AND REFRIGERATE

UNTIL READY TO USE

VELLUTATA DI ZUCCA AL PROSCIUTTO E RISO(PUMPKIN VELOUTE WITH PROSCIUTTO AND RICE)

SHELF LIFE: DATE : 2/27/08INGREDIENTS: YIELD: 8 EA 64 EA

PROSCIUTTO TRIMMINGS 2 OZ 16 OZ BUTTER 1 OZ 8 OZ RED ONIONS, FINE DICE 4 OZ 32 OZ PUMPKIN, PEELED, SEEDED, & DICED 12 OZ 96 OZ POTATOES 6 OZ 3 LB CHICKEN BROTH 5 C 2 ½ GAL BAY LEAF 1 EA 8 EA ROSEMARY SPRIG 1 EA 8 EA

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SALT PINCH 1 TBL CAYENNE PEPPER PINCH 1 TSP NUTMEG PINCH ¼ TSP CREAM ¾ C 6 C EGG YOLKS 2 EA 16 EA PARMESAN, GRATED 1 OZ 8 OZ COOKED RICE ½ C 1 QT PROSCIUTTO, COOKED & JUILENNE ¼ C 2 C BASIL LEAVES 8 SPRIGS 2 C1. RENDER THE PROSCIUTTO TRIMMINGS WITH THE BUTTER IN A 3 QT POT.

ADD THE ONIONS AND COOK OVER LOW HEAT UNTIL TRANSLUCENT.2. ADD THE PUMPKIN, POTATOES, AND BROTH. WRAP THE BAY LEAF AND

ROSEMARY IN CHEESECLOTH AND ADD. SIMMER UNTIL THE PUMPKIN AND POTATOES ARE COMPLETLEY COOKED, ABOUT 30-45 MINUTES.

3. SEASON WITH SALT, CAYENNE PEPPER, AND NUTMEG. REMOVE THE HERB SACHET. PUREE IN A BLENDER UNTIL VELVETY SMOOTH. STRAIN THROUGH A FINE-MESH SIEVE AND REHEAT.

4. COMBINE THE CREAM, EGG YOLKS, AND PARMESAN IN A 4 QT S/S BOWL. SLOWLY ADD THE HOT PUMPKIN PUREE. STIR BRISKLY WITH A WIRE WHISK TO ACHIEVE A PROPER EMULSION. ADJUST SEASONINGS.

5. KEEP THE PUMPKIN VELOUTE IN A HOT WATER BATH (BELOW 165 F) UNTIL READY TO SERVE.

6. GARNISH WITH COOKED RICE AND FINE JULIENNE OF PROSCIUTTO. TOP WITH BASIL LEAF SPRIGS.

KHAO TOM GOONG(RICE SOUP WITH SHRIMP)

SHELF LIFE: PER SHIFT DATE : 4/3/08INGREDIENTS: YIELD: 4 EA 64 EA

WATER 2 C 2 GAL CELERY, CHOPPED 2 STALKS 32 STALKS PEPPER, WHITE GROUND ¼ TSP 1 TBL MAGGI SEASONING 1 TBL 1 C SHRIMP, P & D, 30/40 CT 8 OZ 8 LB RICE, JASMINE, COOKED 1 C 1 GAL SAUCE, FISH 2 TBL 2 C OIL, VEGETABLE 2 TBL 2 C

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GARLIC, SLICED THIN, FOR GARNISH 1 TSP ½ C CILANTRO LEAVES, FOR GARNISH 12 EA 192 EA

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN A LARGE STOCK POT, HEAT THE WATER TO BOILING AND ADD THE

CHOPPED CELERY, WHITE PEPPER, AND MAGGI SEASONING3. ADD THE SHRIMP, RICE AND FISH SAUCE AND COOK FOR 3 MINUTES OR

UNTIL SHRIMP ARE COOKED4. IN A SAUTE PAN, HEAT THE OIL OVER MEDIUM HEAT AND SAUTE THE

GARLIC UNTIL GOLDEN BROWN, CAREFUL NOT TO BURN, DRAIN ON A PAPER TOWEL

5. USE SOUP IMMEDIATELY OR COOL TO 70 F IN AN ICE BATH, TRANSFER TO A FOOD STORAGE CONTAINER, LABEL, DATE, AND REFRIGERATE UNTIL READY TO REHEAT TO 165F FOR SERVICE

6. SEE SERVICE RECIPE FOR PLATE UP INSTRUCTIONS

ITEM: SHE-CRAB SOUP ID#SHELF LIFE: 2 DAYS DATE: 4/18/08INGREDIENTS: YIELD: 6 EA 72 EA

BUTTER 2 OZ 24 OZ FLOUR, ALL PURPOSE 1 ½ OZ 18 OZ ONIONS, YELLOW, GRATED 1 EA 12 EA CELERY, PEELED, GRATED 6 RIBS 6 STALKS GARLIC, MINCED 1 TBL ¾ C SALT 1 TSP 3 TBL PEPPER, BLACK GROUND ½ TSP 1 ½ TBL PAPRIKA 2 TSP ½ C MACE, GROUND 1 TSP 3 TBL

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MILK, WHOLE 2 C 1 ½ GAL CULINARY CREAM, MINOR’S 2 C 1 ½ GAL SAUCE, CRYSTAL HOT 1 TBL ¾ C SAUCE, WORCESTERSHIRE 2 TBL 1 ½ C CRAB MEAT, LUMP AND SPECIAL, CLEANED 2 LB 24 LB WINE, SHERRY 2 TBL 1 ½ C EGG (S), HARD BOILED, DICED FINE 1 EA 12 EA PARSLEY, MINCE FINE (FOR GARNISH) 1 TBL ¾ C

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN THE STEAM KETTLE, MELT THE BUTTER AND FLOUR TOGETHER.

COOK THE MIXTURE FOR 3-4 MINUTES FOR A BLOND ROUX3. STIR IN THE ONIONS, CELERY, AND GARLIC4. SEASON WITH SALT, PEPPER, AND MACE5. COOK THE VEGETABLES FOR 2 MINUTES6. WHISK IN THE MILK, CREAM, HOT SAUCE, AND WORCESTERSHIRE7. BRING THE LIQUID UP TO A BOIL AND REDUCE TO A SIMMER8. SIMMER THE SOUP FOR 15 MINUTES9. STIR IN THE CRAB MEAT AND SHERRY AND CONTINUE SIMMERING FOR

10-15 MINUTES, ADJUST SEASONING IF NECESSARY10. USE IMMEDIATELY WITH SERVICE RECIPE OR CHILL IN AN ICE BATH TO

70F WITHIN 2 HOURS AND TRANSFER TO A FOOD STORAGE CONTAINER, LABEL, DATE, AND REFRIGERATE UNTIL READY TO REHEAT FOR SERVICE

TOMATO BASIL BISQUESHELF LIFE: 2 DAYS DATE: 2/7/11INGREDIENTS: YIELD: 16 EA 160 EACELERY, DICED ½ C 5 CONIONS, DICED ¾ C 1 QTCARROT, DICED ½ C 5 CGARLIC, CLOVES, MINCED 2 TSP ¾ CBUTTER 1 OZ 10 OZOIL, OLIVE 1 OZ 10 OZTOMATO PASTE 6 OZ 60 OZTOMATOES, DICED, #10 CAN 28 OZ 18 LBJUICE, V-8 VEGETABLE 24 OZ 7 ½ QT

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CHICKEN STOCK 16 OZ 1 ¼ GALBAY LEAF 1 EA 10 EABAKING SODA ½ TSP 5 TSPBASIL, FRESH, CHIFFONADE 3 TBL 2 CHALF-N-HALF 16 OZ 1 ¼ GALHEAVY CREAM 3 OZ 30 OZCHEESE, CREAM 4 OZ 40 OZSALT, KOSHER TT TTPEPPER, BLACK GROUND TT TTSUGAR TT TT

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN A LARGE STOCK POT, SWEAT THE VEGETABLES IN THE BUTTER AND

OLIVE OIL OVER MEDIUM HEAT.3. ADD THE TOMATO PASTE AND CARAMELIZE, ABOUT 2 MINUTES.4. ADD THE TOMATOES, V-8 JUICE, CHICKEN STOCK, BAY LEAVES AND

BAKING SODA, REDUCE HEAT AND SIMMER FOR 2 -3 HOURS.5. COOL TO 70 F WITHIN 2 HOURS, THEN TRANSFER TO A FOOD STORAGE

CONTAINER, LABEL, DATE, AND REFRIGERATE.6. ON THE DAY OF SERVICE, REHEAT TO 165 F AND THEN REDUCE TO LOW

HEAT. 7. CHECK AND ADJUST CONSISTENCY WITH CHICKEN STOCK OR

TOMATOES.8. RIGHT BEFORE SERVICE, ADD THE BASIL, HALF-N-HALF, HEAVY CREAM

AND CREAM CHEESE AND STIR UNTIL COMBINED.9. TASTE AND ADJUST THE SEASONINGS (SALT, PEPPER, AND/OR SUGAR)

AND SERVE.

SOPA DE AJOCASTILIAN GARLIC SOUP

SHELF LIFE: 2 DAYS DATE : 2/1/11INGREDIENTS: YIELD: 8 EA 64 EAOIL, OLIVE 3 OZ 24 OZGARLIC CLOVES, SLICED THIN 6 EA 48 EAHAM, SERRANO, OR PROSCIUTTO, MINCED 2 OZ 16 OZBREAD, CRUST REMOVED, DRIED OUT, 1 CUBE 4 OZ 48 OZPAPRIKA, SMOKED SWEET SPANISH 2 TSP 5 ½ TBLCHICKEN STOCK 40 OZ 2 ½ GALSALT TT TTPEPPER, BLACK GROUND TT TT

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GARLIC CLOVES, SMASHED TO A PASTE 4 EA 32 EAEGGS, POACHED (GARNISH) 8 EA 64 EAPARSLEY, ITALIAN, MINCED (GARNISH) 1 TBL 1 C

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN A LARGE POT, HEAT OLIVE OIL OVER LOW HEAT; ADD GARLIC AND

HAM. COOK, STIRRING, UNTIL GARLIC IS VERY FRAGRANT BUT NOT BROWN, 4 TO 5 MINUTES.

3. ADD BREAD, STRIRRING TO COAT WITH OIL; COOK 2 TO 3 MINUTES, ADD MORE OIL IF THE POT IS DRY.

4. REMOVE FROM HEAT AND ADD PAPRIKA; TOSS THE BREAD TO COAT EVENLY.

5. RETURN POT TO HEAT AND ADD STOCK. INCREASE HEAT TO MEDIUM AND SIMMER ABOUT 7 MINUTES OR UNTIL BREAD SWELLS BUT STILL HOLDS ITS SHAPE.

6. SEASON WITH SALT AND PEPPER, ADD GARLIC PASTE AND COOK 1 MORE MINUTE.

7. SERVE IMMEDIATELY OR IF NECESSARY, COOL TO 70 F WITHIN 2 HOURS, THEN TRANSFER TO A FOOD STORAGE CONTAINER, LABEL, DATE, AND REFRIGERATE.

8. REHEAT TO 165 F PRIOR TO SERVICE9. REFER TO SERVICE RECIPE FOR FINAL PLATE UP INSTRUCTIONS.

SEAFOOD WONTON SOUPSHELF LIFE: PER SHIFT DATE: 2/16/11INGREDIENTS: YIELD: 12 EA 72 EASEAFOOD WONTONS 48 EA 288 EASHRIMP, COOKED, RESERVED FROM SHRIMP STOCK 12 EA 72 EASHRIMP STOCK 2 ½ QT 3 ¾ GALTOMATOES, CONCASSE (GARNISH) 2 EA 12 EAPEA SHOOTS OR BABY SPINACH, FRESH (GARNISH) 1 C 1 ½ QTBASIL, FRESH, JULIENNE (GARNISH) ¼ C 1 ½ C

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1. PREPARE ABOVE INGREDIENTS AS DIRECTED.2. SERVE IMMEDIATELY OR IF NECESSARY, TRANSFER ALL COMPONETS TO

FOOD STORAGE CONTAINERS, LABEL, DATE, AND REFRIGERATE UNTIL READY TO USE FOR SERVICE

3. PRIOR TO SERVICE, STEAM THE WONTONS UNTIL DONE AND REHEAT SHRIMP STOCK WITH THE TOMATO CONCASSE TO 165 F PRIOR TO SERVICE.

4. SEE SERVICE RECIPE FOR FINAL PLATE UP INSTRUCTIONS.

SEAFOOD WONTONSSHELF LIFE: 1 DAY (OR FROZEN 1 MONTH) DATE: 2/16/11INGREDIENTS: YIELD: 48 EA 288 EASHRIMP, PEELED, DEVEINED (FROM SHRIMP STOCK) 8 OZ 3 LBSCALLOPS, BAY 4 OZ 1 ½ LBSALT, KOSHER A/N A/NSALMON, FILLET, REMOVE SKIN, SMALL DICE 4 OZ 1 ½ LBVODKA 1 OZ 6 OZEGG WHITES 1 EA 6 OZPORK FAT, DICED FINE 1 OZ 6 OZ

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SCALLIONS, 1/8” CUT ¼ C 1 ½ CGINGER, FRESH, PEEL, GRATED 1 TBL 6 TBLSALT, KOSHER 1 TSP 2 TBLPEPPER, WHITE, GROUND ½ TSP 1 TBLWATER CHESTNUTS, MINCED ½ C 3 CWONTON SKINS 50 EA 300 EA

1. PREPARE ABOVE INGREDIENTS AS DIRECTED.2. PLACE THE SHRIMP AND SCALLOPS IN A BOWL AND SPRINKLE WITH

SALT. TOSS THEM WELL IN THE SALT AND QUCKLY RUB IT IN WITH YOUR FINGERS SO THAT IT COATS THE SEAFOOD. PLACE THE BOWL UNDER A FAUCET AND IMMEDIATELY RINSE THEM WELL, RUNNING COLD WATER OVER THEM UNTIL THE WATER BECOMES CLEAR AND ALL THE SALT HAS BEEN WASHED AWAY. DRAIN AND PAT DRY WITH PAPER TOWELS.

3. PLACE SHRIMP AND SCALLOPS IN FOOD PROCESSOR AND PULSE TO CHOP THEM UP. DO NOT PUREE THEM, THEY SHOULD BE CHUNKY.

4. IN ANOTHER BOWL, MIX THE SALMON AND VODKA, THEN ADD THE CHOPPED SHRIMP AND SCALLOPS AND MIX WELL, SET ASIDE.

5. IN A S/S BOWL, LIGHTLY WHISK THE EGG WHITES TOGETHER THEN ADD THE PORK FAT, SCALLIONS, GINGER, SALT AND WHITE PEPPER UNTIL WELL MIXED. FOLD IN THE RESERVED SEAFOOD MIXTURE AND MIX WELL. STIR IN THE WATER CHESTNUTS AND MIX WELL.

6. PREPARE WONTONS AS OUTLINED IN THE PICTURE ON THE FOLLOWING PAGE, COVER AND REFRIGERATE AS NECESSARY UNTIL READY TO COOK.

7. TO COOK WONTONS, BRING A LARGE POT OF WATER TO A BOIL. PLACE WONTONS IN BOILING WATER, STIRRING TO PREVENT STICKING TOGETHER. PUT IN AS MANY AS THE POT WILL HOLD AT A TIME AND COOK FOR 6-7 MINUTES, FREQUENTLY STIRRING TO PREVENT WONTONS FROM STICKING TOGETHER.

8. REMOVE FROM WATER WITH SLOTTED SPOON OR STRAINER AND SET ASIDE UNTIL ALL WONTONS ARE DONE.

9. SEE SERVICE RECIPE FOR FINAL PLATE UP INSTRUCTIONS

HOW TO ASSEMBLE SEAFOOD WONTONS

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CHINESE SHRIMP STOCK (FOR SOUP)SHELF LIFE: 3 DAYS (1 MONTH FROZEN) DATE: 2/16/11INGREDIENTS: YIELD: 6 C 3 ¾ GALOIL, CORN 1 OZ 10 OZONION, SMALL, CHOPPED 1 EA 10 EA

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SHRIMP, WHOLE (HEAD AND SHELLS ON) 1 ½ LB 15 LBSHRIMP, DRIED, RECONSTITUTED (ONLY IF NO HEADS ARE AVAILABLE)

3 TBL 2 C

WINE, WHITE, DRY 4 OZ 40 OZCHICKEN STOCK 2 QT 20 QTTOMATOES, PLUM, CANNED, PUREED 1 C 2 ½ QTTHYME, FRESH, LEAVES 2 TBL 1 ¼ CSALT, KOSHER 1 TSP 3 TBLPEPPER, BLACK GROUND ½ TSP 1 ½ TBL

1. PREPARE ABOVE INGREDIENTS AS DIRECTED.2. FOR THE SHRIMP, REMOVE THE HEADS AND SHELL, SET ASIDE TO USE

FOR STOCK. TAKE THE TAIL MEAT, PLACE IN A ZIPLOCK BAG, LABEL, DATE AND HOLD FOR USE FOR THE SEAFOOD WONTONS.

3. HEAT THE OIL IN A LARGE STOCK POT. ADD THE ONION AND SAUTE OVER HIGH HEAT UNTIL LIGHTLY BROWNED, ABOUT 2 MINUTES.

4. ADD THE SHRIMP HEADS AND SHELLS. ADD THE DRIED SHRIMP ONLY IF YOU DO NOT HAVE SHRIMP HEADS.

5. ADD THE WINE AND BRING TO A BOIL. ADD THE CHICKEN STOCK, TOMATOES, THYME, SALT AND PEPPER AND RETURN TO A BOIL.

6. REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, FOR 30 MINUTES, OR UNTIL THE LIQUID IS REDUCED AND FLAVORFUL. STRAIN THE STOCK THROUGH A FINE SIEVE AND DISCARD THE SOLIDS.

7. USE IMMEDIATELY OR IF NECESSARY, COOL TO 70 F WITHIN 2 HOURS, THEN TRANSFER TO A FOOD STORAGE CONTAINER, LABEL, DATE, AND REFRIGERATE.

8. REHEAT TO 165 F PRIOR TO USE

ITEM: SHE-CRAB SOUP ID#SHELF LIFE: 2 DAYS DATE: 4/18/08INGREDIENTS: YIELD: 6 EA 72 EA

BUTTER 2 OZ 24 OZ FLOUR, ALL PURPOSE 1 ½ OZ 18 OZ

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ONIONS, YELLOW, GRATED 1 EA 12 EA CELERY, PEELED, GRATED 6 RIBS 6 STALKS GARLIC, MINCED 1 TBL ¾ C SALT 1 TSP 3 TBL PEPPER, BLACK GROUND ½ TSP 1 ½ TBL PAPRIKA 2 TSP ½ C MACE, GROUND 1 TSP 3 TBL MILK, WHOLE 2 C 1 ½ GAL CULINARY CREAM, MINOR’S 2 C 1 ½ GAL SAUCE, CRYSTAL HOT 1 TBL ¾ C SAUCE, WORCESTERSHIRE 2 TBL 1 ½ C CRAB MEAT, LUMP AND SPECIAL, CLEANED 2 LB 24 LB WINE, SHERRY ½ C 1 ½ QT EGG (S), HARD BOILED, DICED FINE 1 EA 12 EA PARSLEY, MINCE FINE (FOR GARNISH) 1 TBL ¾ C

1. PREPARE ABOVE INGREDIENTS AS DIRECTED2. IN THE STEAM KETTLE, MELT THE BUTTER AND FLOUR TOGETHER.

COOK THE MIXTURE FOR 3-4 MINUTES FOR A BLOND ROUX3. STIR IN THE ONIONS, CELERY, AND GARLIC4. SEASON WITH SALT, PEPPER, AND MACE5. COOK THE VEGETABLES FOR 2 MINUTES6. WHISK IN THE MILK, CREAM, HOT SAUCE, AND WORCESTERSHIRE7. BRING THE LIQUID UP TO A BOIL AND REDUCE TO A SIMMER8. SIMMER THE SOUP FOR 15 MINUTES9. STIR IN THE CRAB MEAT AND SHERRY AND CONTINUE SIMMERING FOR

10-15 MINUTES, ADJUST SEASONING IF NECESSARY10. USE IMMEDIATELY WITH SERVICE RECIPE OR CHILL IN AN ICE BATH TO

70F WITHIN 2 HOURS AND TRANSFER TO A FOOD STORAGE CONTAINER, LABEL, DATE, AND REFRIGERATE UNTIL READY TO REHEAT FOR SERVICE

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item:€¦ · web viewblack bean soup id# dj – 001 shelf life: 3 days date issued: 6/30/03...

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