Menu Day 6

Chicken Liver Parfait

Crusted in Toasted Pistachios with Herb Salad and Ruby Port Reduction

Chicken Liver Parfait

Crusted in Toasted Pistachios with Herb Salad and Ruby Port Reduction
Gluten Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
CHICKEN LIVER PARFAIT TO PREPARE CHICKEN LIVER PARFAIT
20 Lbs Chicken Liver 1) Sautéed onions on medium heat, cook until translucent, add garlic and cook for another 3 minutes.
3 Qt Heavy Cream 2) Add the liver, thyme, salt, pepper.
4Tbs Salt/ White Pepper 3) Add brandy , calvados and flambé to remove alcohol. Place in blast chiller.
16 oz. Brandy 4) Place in Hobart mixer/ buffalo chopper with soft butter, mix, add heavy cream, eggs, adjust seasoning
1 Cup Thyme Chopped 5) Remove from Hobart and place mixture into a terrine mold lined with plastic wrap.
1 Qt Onions Chopped 6) Place in fridge to set overnight to cool .
16 oz. Calvados 7) Removed from mold, remove plastic wrap and coat with chopped pistachio.
6 oz. Garlic Chopped
10# Butter Cubed
20 ea. Eggs, Whole Beaten
5# Pistachio Roast Chopped
HERBS
1 Qt Chives Batonette 1)Wash and dry all lettuce and set aside for plating.
1 Qt Frisee Chopped
1 Qt. Celery Leaves Picked
1 Qt. Parsley Leaves Picked

FRIED ONIONS
1 Qt Corn Starch 1) Combine corn starch, salt ,pepper and paprika together.
3 Tbs Salt 2) Dip the onions into mixture and deep fried in a deep fat fryer until golden brown.
2 Tbs Pepper
1/4 Cup Paprika
2 Qt Onions Sliced
PORT WINE REDUCTION
3 btl Port Wine 1) Pour wine, sugar into a pot on medium heat and reduced by 50 percent.
1 Cup Sugar 2) Removed from heat and cool down, set aside for service.
TO PLATE
1) Remove parfait from mold and slice into 1/4 inch slices. Place 2 slices on plate garnish with
salad, crispy fried onions, and port wine reduction.

Prepared by John Suley 7/11/2012

Menu Day 6
Oysters Rockefeller
Parmesan Gratinéed with Spinach and Hollandaise Sauce

Oysters Rockefeller
Parmesan Gratinéed with Spinach and Hollandaise Sauce
Gluten Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
OYSTERS TO PREPARE OYSTER
150 pcs Oysters in Shell opened, half shell 1) Oysters are frozen on half shell, make sure to thaw before stuffing process.

STUFFING TO PREPARE STUFFING

2 Lbs Butter Salted 1) In a large food processor, whip the butter until soft.
4 Tbs Garlic finely chopped 2) Once butter is soft, combine rest of ingredients and mix well with butter until you have a green
5 Lbs Spinach Frozen drained, chopped buttery spinach stuffing.
1 Cup Curley Parsley chopped 3) Remove stuffing set aside, keep at room temperature to fill the oysters.
4 Tbs Kosher Salt
2 Tbs White Pepper ground
2 Cup Parmesan Cheese grated

GARNISH TO ASSEMBLE
2 Cup Parmesan Cheese grated 1) Layout oysters on a sheet pan and place 1 Tablespoon of spinach stuffing per oyster and slightly
4 Qt Gluten Free Bread Crumbs press down to compact and secure stuffing in oyster.
1/2 Cup Paprika 2) Once all the oysters have been filled with spinach stuffing, place back in fridge until service.
3) Prepare hollandaise sauce and set aside for oysters.
4) Prepare garnish by using gluten free bread crumbs, mixed with parmesan cheese set aside.

PER ORDER TO COOK OYSTERS

3 EA Oysters thawed 1) Once oysters has been filled, bake the sheet pan trays in oven 180 C degrees for 15 minutes or
3 Tbls Spinach Stuffing from recipe until oysters and stuffing are hot.
3 Tbls Hollandaise Sauce from recipe 2) Remove from oven and place sheet pan with oysters under heat lamp to keep warm.
3 Tsp Breadcrumbs, gluten free from recipe 3) Right before serving, spoon hollandaise sauce over each oyster, garnish with gluten free bread crumbs
4) Pipe 3 dollops on appetizer plate to hold the oysters and place oyster on top of mashed potato.
5) Last step, sprinkle with paprika for some color and then serve!

Prepared by John Suley 7/11/2012

Menu Day 6
Double Baked Blue Cheese Soufflé
Gratinéed in Parmesan Coulis with Red Onion Marmalade

Double Baked Blue Cheese Soufflé

Gratinéed in Parmesan Coulis with Red Onion Marmalade
Vegetarian
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
RED ONION MARMALADE TO PREPARE RED ONION MARMALADE
12 Qt Red Onion sliced 1) Combine all ingredients in a large tilting skillet or pot and turn heat to simmer ingredients
2 Pcs Red Beets thick slices 2) Once the ingredients start simmering, turn down to a very low simmer and simmer until all liquid has evaporated.
2 Qt White Sugar 3) Make sure during simmering the onions and reducing at the same time to stir frequently so the onions doesn’t
4 Qt Red Wine Vinegar stick or burn to bottom of tilting skillet.
2 Cup Red Wine 4) Once the onions reached a consistency of a marmalade, remove beet slices, star anise and cinnamon stick.
3 Ea. Cinnamon Stick 5) Remove onion marmalade, place in hotel pan, cover and place on hot line, keep warm.
6 Ea. Star Anise whole
3 Tbs Kosher Salt
2 Tbs Black Pepper ground

BECHAMEL TO PREPARE BECHAMEL AND SOUFFLE

4 Qt Heavy Cream 1) In a large pot or tilting skillet, bring the cream to a simmer, season with salt, pepper and whisk in flour to
3 Cup Flour thicken cream and cook until it becomes a thick paste, similar to that of a béchamel.
5# Blue Cheese 2) Once you have a thick béchamel, remove from pan, place in hotel pan and cool down in blast chiller.
2 Tbs Salt 3) Once the béchamel is cold, fold in the crumbled blue cheese and mix well with béchamel.
1 Tbs White Pepper
4) In a mixer whip egg whites to a stiff peak and set aside.
30 Eggs Yolk fresh eggs 5) Place béchamel cheese mixture in a large mixing bowl and with paddle, slowly mix in the egg yolks until completely
incorporated add half of the whipped egg whites, mix in and stop, remove bowl.
6) The other half of the egg whites ha to be folded in with a rubber spatula to incorporate air to the soufflé base.
7) Once both egg yolk and egg white has been mixed in with the soufflé base, it is ready to be place in soufflé dish.
8) *** Spray all soufflé dishes with non-stick pan spray, then coat the entire inside with finely grated parmesan cheese.
9) Once all the soufflé dishes has been coated with parmesan cheese, use a large ice cream scoop and scoop a spoon
full of soufflé mixture in soufflé dish.
10) Fill all the soufflé dishes with soufflé base, place on sheet pan filled with a little water on sheet pan.
11) Place all sheet pans with soufflé's and water bath in sheet pan in a pastry deck oven at 190 C and bake for 30 minutes
or until soufflé has risen and are golden brown.
12) Once soufflés are cooked, remove, let cool for a bit, then using a pairing knife, remove soufflé from soufflé mold,
place soufflé upside down in a crème Brule dish.
13) Once all soufflés are in the crème Brule molds, spoon 1.5oz parmesan cream sauce over soufflé and set aside.
14) To re-heat soufflé, bake the crème Brule dish with soufflé and parmesan cream sauce in a 200 C combi oven
until sauce is gratineed, remove and prepare to serve.

EGG WHITES TO WHIP EGGWHITES

Break the whole eggs and separate the yolks from the white keep in separate containers.
60 Egg White fresh eggs In a mixing machine whipped the egg white until it is light and fluffy. Add the salt and pepper to the egg
3 Tbs Salt yolk and set aside.
2 Tbs White Pepper

PARMESAN CREAM SAUCE TO PREPARE PARMESAN CREAM SAUCE

3 Qt Heavy Cream 1) In a large tilting skillet on medium heat, sweat onions with butter until tender. NO COLOR!!
2 Cups Yellow Onion finely chopped 2) Add white wine, reduce by half, then add cream, salt, pepper, thyme and bring to a boil.
3 Sprig Thyme Sprig whole 3) Once cream comes to a boil, turn down to a simmer and whisk in the parmesan cheese, the cheese will thicken
1 Cup White Wine the sauce, once sauce thickens, stop cooking, remove and place in hotel pan, keep covered.
1 Tbs Kosher Salt
1 Tbs White Pepper ground
2 Cup Parmesan Cheese grated
1/2 Lbs Salted Butter

PER SERVING TO PLATE

1 ea. Double Baked Soufflé from recipe 1) Once the soufflé has been baked and gratineed, remove, spoon the onion marmalade in center on top of soufflé.
1 Tbls Onion Marmalade from recipe 2) Garnish soufflé with chopped chives, place on under liner with cocktail napkin to keep from sliding.
1 tsp. Chives chopped 3) Serve soufflé hot!!

Prepared by John Suley 7/11/2012

Menu Day 6
Creamy Smoked Tomato Bisque
with Basil Pesto and Herbed Croutons

Creamy Smoked Tomato Bisque

with Basil Pesto and Herbed Croutons
No Sugar Added - Vegetarian - Gluten Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
SOUP TO PREPARE SOUP
4 lbs Butter 1) In large steam kettle, sweat onions, garlic with butter until tender.
2 Cup Garlic chopped 2) Once onions are tender add tomatoes, tomato paste, ketchup, vegetable stock, smoked liquid
16 Qt Yellow Onion chopped thyme, salt and bring to a simmer.
20 Can Whole Tomato canned 3) Once tomatoes simmers, add the heavy cream and simmer soup for 45 minutes. DO NOT BOIL!!
1 Qt Tomato Paste package 4) After soup has simmered for 45 minutes, turn down heat add parmesan cheese and puree soup
1Cup Tomato Ketchup package with an immersion hand blender until smooth.
6 Qt Heavy Cream 5) After soup has been pureed with immersion hand blender, remove and in batches puree the soup
8 Qts. Vegetable Stock in a one gallon blender until smooth.
1/4 Cup Smoked Liquid 6) After pureed in the one gallon blender, remove and place in hotel pan, cover and keep hot in
1/2 Cup Thyme chopped steam table.
4 Cup Parmesan Cheese grated
1/2 Cup Kosher Salt ***SOUP HAS TO BE PUREED IN ONE GALLON BLENDER AS WELL FOR CONCENTRATED FLAVOR.
1/4 Cup White Pepper ground

GARNISH TO PLATE
2 Cup Basil Pesto purchased 1) In a soup bowl, spoon 6 oz soup, garnish with basil pesto and gluten free croutons.
4 Qt Gluten Free Bread Croutons purchased 2) Serve soup hot.

PER PLATE INGREDIENTS

6 oz Tomato Soup
1 tsp Basil Pesto
1/2 cup Gluten Free Croutons

Prepared by John Suley 7/11/2012

Menu Day 6
WildBerry Soup
with Mint and Crème Fraiche

Wildberry Soup with Mint and Crème Fraiche

Gluten Free - Vegetarian
CT# INGREDIENTS PREPARATION METHOD

20 lbs Blueberry Frozen 1)Blend all ingredients together and cool down.
5 Lbs White Sugar
1 Tbsp. Cinnamon Ground
1 Btl Port Wine
16 Qt Water

Crème Fraiche To Plate

Cream Fraiche Purchase 1)Place the soup in a chilled bowl and garnish with crème fraiche.
Mint Leaves Pick

Prepared by John Suley 7/11/2012

Menu Day 6
Shaved Prosciutto and Arugula Salad*
with Tomato and Balsamic Vinaigrette

Shaved Prosciutto and Arugula Salad*

with Tomato and Balsamic Vinaigrette
No Sugar Added - Gluten Free - Lactose Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
SALAD TO PREPARE SALAD
1 Qt Arugula cleaned 1) Place the arugula in the bowl, add the prosciutto and teardrop tomatoes.
1 Qt Cherry Tomatoes cut in wedges 2) Slice prosciutto and lay on sheet pan, place plastic wrap in between to keep slices from sticking to each
1 Lbs Prosciutto shaved other, then place in fridge until ready to plate.
3) Cut and prepare rest of vegetables as indicated in recipe.

PER PLATE INGREDIENTS TO PLATE

2 cup Base Salad 1) Place arugula salad on bottom of plate.
6 pc Cherry Tomatoes 2) Garnish on top of salad with shaved prosciutto, teardrop tomatoes
4 ea. Prosciutto Sliced cover and place in fridge.
3) Dressing is served tableside.

Prepared by John Suley 7/11/2012

Menu Day 6
Vine Ripe Tomato and Red Onion
with Crumbled Blue Cheese

Vine Ripe Tomato and Red Onion

with Crumbled Blue Cheese
Gluten Free - No Sugar Added - Vegetarian
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
SALAD TO PREPARE SALAD
1 Qt Frisee cut 1) Combine arugula, frisee and romaine lettuce and mixed well together.
1 Qt Romaine diced 2) Cut and prepare rest of vegetables as indicated in recipe.
1 Qt Arugula cleaned
1 Qt Plum Tomatoes cut in wedges
1 1/2 LbsCrumble Blue Cheese Crumble
2 Qt Red Onions Sliced, Thin

PER PLATE INGREDIENTS TO PLATE

Base Salad 1) Place arugula and romaine, frisee salad on bottom of plate.
Plum Tomatoes 2) Garnish on top of salad with Red Onions, Plum tomatoes
Crumble Blue Cheese crumbled goat cheese, cover and place in fridge.
Red Onions 3) Dressing is served tableside.

Prepared by John Suley 7/11/2012

Menu Day 6
Sesame Crusted Tuna Steak*
Served with Sticky Rice, Steamed Bok Choy, Bamboo Shoots and Teriyaki Glaze

Sesame Crusted Tuna Steak*

Served with Sticky Rice, Steamed Bok Choy, Bamboo Shoots and Teriyaki Glaze
Lactose Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TO PREPARE TUNA
50 Pcs Tuna pre-portioned 1) Season tuna with salt, black pepper and dip in black and white sesame seeds to cover both sides.
1/4 Cup Salt 2) Once tuna is coated in sesame seeds, sauté both sides golden brown on a very hot griddle pan
1/4 Cup Black Pepper ground until tuna is medium rare.
2 Cup Black Sesame Seed 3) Remove once medium rare and serve immediately.
2 Cup White Sesame Seed

VEGETABLES TO PREPARE VEGETABLES

1 Qt Bamboo Shoot Canned 1) Combine all vegetables and ingredients in a large container.
2 Qt Shitake Mushroom Julianne 2) Right before service, you can sauté in small batches the vegetables on a hot griddle pan, remove
1 Qt Beans Sprout Canned and place in a hotel pan on the hot line.
2 Qt Onions Julianne 30 Once vegetables are cooked, serve!
1 Qt Carrots Julianne

BOK CHOY TO PREPARE BOK CHOY

50 ea. Bok Choy 1) Blanch bok choy and shock in ice bath to stop cooking.
1/2 cup Garlic chopped 2) Place blanched bok choy in hotel pan dress with oil, garlic, salt and pepper cover and set aside
1 cup Blended Oil 3) To re-heat place hotel pan in steamer for five minutes, remove when hot, place in steam table
to taste Salt and Pepper for service.

TERIYAKI SAUCE TO PREPARE TERIYAKE SAUCE

1/2 cup Corn oil 1) In a large tilting skillet or pot on medium heat, sauté garlic, ginger and onions with corn oil until
1/2 cup Garlic clove chopped golden brown.
3 cup Ginger chopped 2) Once onions are browned, add soy sauce, teriyaki sauce, seasoned rice vinegar, miso paste
3 cups Yellow onion chopped chili sauce, water, white sesame seeds and bring to a boil and turn down to a simmer.
1 Qt Soy sauce 3) Simmer sauce for 20 minutes then whisk in cornstarch to thicken sauce and cook for 3 minutes.
1 Qt Teriyaki sauce 4) Once sauce is thickened, remove from heat, place in bain-marie and keep hot covered on hot line.
1 Qt Seasoned rice vinegar
1 cup Corn starch
2 tbls Miso paste
1 Qt Chili Sauce Heinz
3 cup Water
1 cup White sesame seed toasted

COCONUT RICE TO PREPARE COCONUT RICE

2 Qt Jasmine Rice 1) Rinse jasmine rice under cold water and rinse and drain three times.
2 Qt Coconut Milk 2) Let rice sit in water for 20 minutes then drain again.
2 Qt Water 3) In hotel pan, combine rice, coconut milk, chicken base, and mix well.
4 Tbls Chicken Base 4) Cover hotel pan with rice and place in steamer for 45 minutes to cook.
5) Once rice is cooked, remove, fluff with a fork, cover again and place back in steam table.

PER PLATE INGREDIENT TO PLATE

6 oz Sesame Crusted Tuna cooked medium rare 1) Place a mold shape rice one side of bowl.
1 cup Coconut Rice from recipe 2) Place teriyaki sauce on bottom of bowl, place medium rare seared tuna cut in half next to rice.
1/2 cup Stir-fry Vegetables from recipe 3) Place stir-fried vegetables next to tuna and steamed bok choy next to rice as well.
1 pc Bok Choy cooked 4) Garnish with pickled ginger and chopped scallions serve hot!
2 oz Teriyaki Sauce from recipe
1 Tbls Pickled Ginger sliced
1 Tbls Scallions chopped

Prepared by John Suley 7/11/2012

Menu Day 6

Broiled Caribbean Lobster Tail*

Served with Rice Pilaf, Steamed Broccoli and Drawn Butter

Broiled Caribbean Lobster Tail*

Served with Rice Pilaf, Steamed Broccoli and Drawn Butter
Gluten Free - No Sugar Added
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
LOBSTER
1 Ea. Lobster Tail Tail 6.5 oz. 1)Lobster Tail should be placed on sheet pan and Defrosted in cooler.
1 Oz Lobster Butter to Glaze 2) Season the tail with salt and pepper and sear on flattop 30 %.
Butter, Soft 3) In a mixing bowl add the soft butter, and the rest of ingredients to make the lobster butter.
White Pepper 4)Placed 1 oz of soft butter mixture on lobster tail and refrigerate.
Paprika 5)Before service, Bake the lobster in a convectional oven until fully cooked, brush with lobster butter.
Salt 6) Removed from oven and place onto line for service. Brush with seasoned butter then Serve Hot.
Pernod
Tomato Paste
Chives Chopped
Parsley Chopped
Brandy
Lobster Base
RICE PILAF(50 portion) TO PREPARE RICE
4 Qt Jasmine Rice 1) Rinse rise thoroughly with water and place in hotel pan.
3 tbs Salt 2) Cover rice with stock, mix in salt pepper, thyme and butter and steam for 45 minutes until cooked.
2 tbs White Pepper 3) In tilting skillet, sauté onions add the mix vegetables and cook for two minutes.,
8 Qt Vegetable Stock 4) Remove cooked rice from steamer, add to the tilting skillet and fold with rest of ingredients, mix
7 lbs Mix Vegetable Frozen Pack well and divide rice in to hotel pans.
1 bun Thyme 5) Cover rice in hotel pans with plastic wrap and place in hot box or on steam table until needed.
1 Qt Onion
1 # Butter

VEGETALBES TO PREPARE VEGETABLES

10 lbs Broccoli Blanched 1) Combine broccoli with butter, onions, garlic, salt, pepper, cover hotel pan and refrigerate.
1 Qt Onions 2) Before service reheat the broccoli in a convectional oven, place on line for service, served hot.
1 Cup Garlic
4 Tbs Salt
2 Tbs White Pepper
1 lbs Butter
CLARIFIED BUTTER
25 lbs Butter 1)In a tilting skillet bring the butter to a boil on low heat, until butter is clarified. Set aside for service.

GARNISH
Lemon Wedge

PER PLATE INGREDIENTS TO PLATE

1/2 Ea. Lobster Tail from recipe 1) Place a scoop of rice pilaf on plate and broccoli next to the rice.
2 oz Rice Pilaf from recipe 2) Place lobster tail in center of plate garnish with lemon and serve hot.
3 pcs Broccoli cooked
1 ea. Lemon Wedge
Menu Day 5
Quail Delight
Roasted California Raised Quail with Wild Rice and Black Truffle Stuffing;
Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sautéed Wild Mushrooms and Sage Jus

Quail Delight
Roasted California Raised Quail with Wild Rice and Black Truffle Stuffing;
Served Over Braised Savoy Cabbage, Apple Wood Smoked Bacon, Sautéed Wild Mushrooms and Sage Jus
No Sugar Added - Gluten Free
1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
QUAIL TO PREPARE QUAIL
50 Ea. Quail 1) Place the stuffing inside the quail and fold the legs over to seal.
1/4 Cup Salt & Pepper 2) Place the quail on a sheetpan and, season with salt and pepper.
1/4 cup Paprika

TO FINISH QUAIL: season quail with salt pepper, paprika and roast in 170C oven for 15-20 minutes or until
cooked, remove and place sheetpan under heat lamps to keep hot.

STUFFING TO PREPARE STUFFING

1 Lbs Butter 1) In a large tilting skillet on medium high heat, sauté onions, garlic with butter until lightly browned.
1 Qt Yellow Onions chopped 2) Once onions are browned, add carrots, celery, salt, sage, and Black Truffle cook for another
1/2 Cup Garlic chopped 5 minutes, turn off heat , cool down, fold in the cooked wild rice, chicken mousse and rest of ingredients.
1 Qt Celery diced 3) Once all stuffing ingredients is mixed , use a scoop to form 2.5 oz. balls to stuff into the quail.
1 Qt Carrots chopped 4) Stuff the quail with the wild rice stuffing and place on sheetpan until ready to roast.
3 Tbs Thyme chopped
1 Qt Sage chopped
8 lbs Wild Rice Cooked
4 tbs White Pepper
1/2 Cup Salt Kosher
1 Cup Black Truffle Peelings
4# Chicken Mousse
SAVOY CABBAGE TO PREPARE SAVOY CABBAGE
1 Cup Butter 1) In a tilting skillet, sweat the bacon , add the onions, garlic and cook until translucent.
20 Lbs Savoy Cabbage Chopped 2)Add the cabbage ,caraway seeds and chicken stock, , salt, pepper ,cook until cabbage is soft .
3 Tbs Caraway Seed 3) Removed from heat and placed onto Bain Marie for service.
1 Qt. Chicken Stock
1 Qt Onions Chopped
1 Cup Garlic Chopped
4 Tbs Salt
3 Tbs Thyme Chopped
5 Qt Apple Wood Smoked, BaconCooked Chopped
SAGE JUS TO PREPARE SAUCE
1 Lbs Butter 1) In a large tilting skillet on medium high heat, brown the onions and garlic with butter.
1 Qt Yellow Onions chopped 2) Once onions are browned, add cabernet wine and reduce by half
1/2 Cup Garlic chopped 3) Add veal jus, demi glace, Mushrooms, Sage, salt, pepper and bring to a simmer.
2 Qt Veal Jus Purchased 4) Once sauce starts to simmer, stir in the cornstarch to thicken sauce and cook for 3 minutes
1 Qt Cabernet Wine 5) Once sauce is thickened, remove and place in bain-marie, cover and place in steam table keep warm.
2 Qt Demi Glace
2 Tbs Salt
1 Tbs Black Pepper ground
1 Qt Sage Chopped
3 Qt Shitake Mushroom Chopped
3 Qt Buttom Mushroom Chopped

PER SERVING TO PLATE

1) Place the cabbage in the bowl, Quail on the top, Spoon the Sage sauce around and garnish with sage leaves.
Menu Day 6
Lamb Chops Provençal*
Herb Crusted Lamb Chops Served with Ratatouille, Roasted Potatoes and Cabernet-Mint Sauce

Lamb Chops Provencal

Served with Classic Ratatouille Vegetables, Roasted Potatoes and Cabernet Mint Sauce
Gluten Free - No Sugar Added - Lactose Free
CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD
TO PREPARE LAMB
13 Pcs Lamb Chops Portion Frozen (Thawed) 1) Season lamb chops with salt, pepper and sauté both sides on a griddle.
1/4 Cup Salt 2) Once lamb chops has been sautéed, place in blast chiller to cool.
1/4 Cup Black Pepper
1 Cup Rosemary Chopped
LAMB CRUST TO PREPARE HERB CRUST
1 Qt Melted Margarine 1) In a large food processor combine all the ingredients and mix until properly incorporated.
1 Cup Thyme Chopped 2) Once herb crust is mixed well, remove, set aside keep at room temperature to crust the lamb.
1 Cup Rosemary Chopped
1 Cup Parsley Chopped TO CRUST LAMB:
1/2 Cup Garlic Chopped 1) Using the seared lamb racks that has cooled down.
4 Qt Gluten Free Bread Crumbs Purchase 2) Combine Dijon mustard and egg yolk and mix well together.
3 Tbs Salt 3) Brush the back loin of the lamb with the Dijon egg mixture.
4) Once lamb has been brushed with the Dijon mustard, spread out the herb crust over the entire
2 Cup Mustard Yellow surface of the lamb.
15 Ea. Egg Yolk Fresh 5) Once all lamb chops have been crusted, set aside in fridge until ready for cooking.

TO COOK LAMB RACK:

1) Place lamb chops in combi oven on sheetpan and cook at 175 C degrees to desired temperature.
2) Once lamb has been cooked to desired temperature, remove, let rest under heat lamp before service.

CLASSIC RATATOUILLE(50 PORTION) TO PREPARE RATATOUILLE

1 Cup Blended Oil 1) In a tilting skillet heat oil up to medium high heat, add onions and garlic and cooked for two minutes.
1 Qt Onion Chopped 2)Once onion and garlic are cook add the tomatoes and cooked for another minute.
1/2 Cup Garlic Chopped 3) Add the eggplant, yellow squash and zucchini and cook well.
4 Tbs Oregano Dry 4)Once all the vegetables are mix add the rest of ingredients and cook until vegetables are tender.
3 Qt Eggplant Diced 5) Remove from tilting skillet and place in hotel pan onto hot line for service.
3 Qt Yellow Squash Diced
3 Qt Zucchini Diced NB:BE CAREFUL NOT TO OVER COOKED THE VEGETABLES!
3 Qt Tomatoes Chopped
4 tbs Salt
4 tbsp. Basil Chopped
2 Qt Tomato Sauce
1/4 Cup Thyme Chopped
ROASTED POTATOES TO PREPARED POTATO
10 lbs Idaho Potatoes Peel and Cut 1)Peel and cut the potatoes and place into water.
1/4 Cup Salt 2)Once all potatoes are been peel and cut, drain water from potatoes.
4 tbs White Pepper 3)In a large bowl combine salt pepper and paprika and mix well.
4 tbs Paprika 4)Tossed the potatoes into the mixture until well season.
5) Spread potatoes evenly on a sheet pan and cook in a convectional oven until potatoes are
fully cook and golden brown.
6) Place on line for service. Served Hot.

LAMB JUS TO PREPARE LAMB JUS

SEE RECIPE See recipe from original lamb stock which is made with lamb bones, mirepoix and then reduced
after to a sauce consistency and thickened with cornstarch and seasoned with fresh rosemary, Mint

PER SERVING INGREDIENTS TO PLATE

3 ea. Crusted Lamb Chops from recipe 1) Place two piece of potato on plate and vegetables next to it.
2 oz Roasted Potato from recipe 2) Place two lamb chops on plate
8 pc Ratatouille from recipe 3) Spoon sauce in front of lamb chops garnish with chopped parsley and serve hot/
4 pc Parsley Chopped
2 oz Minted Lamb Jus from recipe

Prepared by John Suley 7/11/2012

Menu Day 6
Beef Wellington Coated
with Mushroom Duxelles and Wrapped in Puff Pastry;
Served with Black Truffle Veal Reduction

Beef Wellington
Beef Tenderloin Coated with Mushroom Duxelles and Wrapped in Puff Pastry;
Served with Black Truffle Veal Reduction, Petit Sautéed Vegetables and Duchess Potatoes
No Sugar Added

CT# 1 EA. 50 EA. INGREDIENTS PREPARATION METHOD

TENDERLOIN TO PREPARE TENDERLOIN
50 Pcs Beef Tenderloin portioned 1) Seasoned Tenderloin with Salt and Black Pepper and Sear on all side on a flat griddle on medium high heat..
1/4 Cup Salt 2)Once all tenderloin are seared remove from grill and set aside.
1/4 Cup Black Pepper ground

MUSHROOM DUXELLES 50 portion TO PREPARE DUXELLES

1 cup Blended Oil 1) In a large tilting skillet on medium high heat, sauté onions, garlic, with oil until lightly browned.
1 Qt Onion Chopped 2) Once onions are cooked, add the mushrooms, thyme, brandy, white wine and reduce until dry.
1/2 Cup Garlic Chopped 3)Once liquid is reduced , cool down and add the chicken mousse , parsley and fold in well.
1 Cup Thyme Chopped 4) Remove from bowl, place in a hotel pan and set aside.
30 Lbs Button Mushroom Finely Chopped
10 Lbs Chicken Mousse
4 Tbs Salt
3 Tbs Black Pepper
1 Cup Parsley Chopped
1/2 Btl. White Wine
1/2 Btl. Brandy
PUFF PASTRY DOUGH
Puff Pastry Dough Bakery Rolled Thin
Egg wash
TO ASSEMBLE WELLINGTON
Seared Tenderloin 1)On a flat table top lay out the dough, spread the mushroom duxelles on the dough evenly with a
Mushroom Duxelles spatulla.Duxelles should be 1/4 of a inch thick around.
Puff Pastry Dough 2) Place the tenderloin on the center of the duxelles and wrap with crepe then puff pastry dough pulling firmly.
Egg Wash 3) Seal the end of the dough with egg wash, cut excess dough and seal all ends.
Crepe, Plain No sugar 4)Spray the bottom side of sheet pan with pan coating and place 3 wellington on one sheet pan.
5) Before Service cook the wellington in a 350F. convectional oven to desire temperature.
6)Place on hot line for service. Slice as per order and desire temperature.

MASHED/ DUCHESS POTATO (200 PORTIONS) TO PREPARE MASHED POTATO/ DUCHESS POTATO
50 lbs Idaho Potato 1) Steam peeled potatoes in combi oven until completely cooked.
8 Qt Heavy Cream hot 2) While potatoes are steaming, heat cream, garlic, butter, pepper, salt in tilting skillet.
1 cup Garlic pureed 3) Add cooked potatoes in large mixer with paddle and start to mix, while mixing add the cream, egg yolk
3 lbs Butter Salted to the potatoes and mix until completely incorporated.
1/2 cup White Pepper 4) Once mashed potatoes are mixed pipe with a star tip on greased sheet pan and bake in oven until golden brown.
1/2 cup Sea Salt
12 Ea. Egg Yolk

5 Lbs Baby Carrots Cooked 1) Combine carrots with butter, onions, garlic, salt, pepper, cover and steam in covered hotel pan.
5 Lbs Asparagus Peel/ Diced 2) Asparagus is blanched, mixed with butter, garlic, onions, salt, pepper and sauté.

CABERNET VEAL REDUCTION TO PREPARE SAUCE

1 Lbs Butter 1) In a large tilting skillet on medium high heat, brown the onions and garlic with butter.
1 Qt Yellow Onions chopped 2) Once onions are browned, add cabernet wine and reduce by half
1/2 Cup Garlic chopped 3) Add veal jus, demi glace, black truffle peeling, salt, pepper and bring to a simmer.
2 Qt Veal Jus Purchased 4) Once sauce starts to simmer, stir in the cornstarch to thicken sauce and cook for 3 minutes
1 Qt Cabernet Wine 5) Once sauce is thickened, finish with diced butter remove and place in bain-marie on the line.
2 Qt Demi Glace
2 Tbs Salt
1 Tbs Black Pepper ground
Corn Starch if needed
1 Cup Black Truffle, Peelings chopped
PER SERVING INGREDIENT TO PLATE
1x 10 oz Wellington Cooked 1) Place potato on side of plate and vegetables next to potatoes..
2 oz Duchess Potatoes from recipe 2) Place sauce next to vegetables and potatoes.
4 pc Baby Carrots cooked 3) Place wellington on top of sauce and garnish with chopped parsley, serve hot!
8 pc Asparagus cooked
2 oz Parsley Chopped

Prepared by John Suley 7/11/2012

Menu Day 6
Stuffed Portobello Mushroom
with Spinach, Goat Cheese, Roasted Pepper Coulis, Basil Pesto and Fried onions

Stuffed Portobello Mushroom

with Spinach, Goat Cheese, Roasted Pepper Coulis, Basil Pesto and Fried onions
No Sugar Added - Vegetarian - Gluten Free
CT# 1 EA 50 EA INGREDIENTS PREPARATION METHOD
1 ea. 8 lbs. Portobello stemmed, cleaned TO ASSEMBLE MUSHROOMS
3 oz 4 1/2 Qt. Creamed Spinach from recipe 1) Remove all stems from mushroom caps and set stems aside.
1/2 oz 1 1/2 Qt. Goat Cheese crumbled 2) Season each mushroom with little oil, salt and pepper and place on a sheet pan in single layers
2 oz 3 Qt. Red Pepper Coulis from recipe 3) Scoop 2 oz spinach stuffing in each mushroom and spread out spinach stuffing.
1/2 oz 1 Qt. Basil Pesto purchased 4) Roast mushrooms in oven with spinach stuffing until mushrooms are tender.
1/4 cup 5 lbs. Fried Onions from recipe 5) Once mushrooms are roasted, place a spoon full roasted red pepper dice in center and ready to serve.

SPINACH STUFFING (50 PORTIONS) TO PREPARE SPINACH STUFFING

1 cup Vegetable Oil 1) In a large titling skillet on medium heat, sweat onions and garlic with oil until tender.
2 Qt. Yellow Onions chopped 2) Add heavy cream, bring to a simmer and whisk in the salt, pepper, nutmeg, chopped thyme.
1 cup Garlic chopped 3) Whisk in the corn starch to thicken sauce, simmer for 3 minutes, turn down heat.
1 Qt. Heavy Cream Use 1/2 Qt for Slurry 4) Fold in spinach to cream mixture, mix well and remove from heat.
3 cup Corn Starch mixed with 1/2 Qt cream 5) Cool down in blast chiller before stuffing mushrooms.
3 tbls Kosher Salt
1 1/2 tbls White Pepper ground
1 tsp. Nutmeg ground
5 Qt. Frozen Spinach drained well
1 tbls Thyme

RED PEPPER COULIS (50 PORTIONS) TO PREPARE RED PEPPER COULIS

1 cup Blended Oil 1) In tilting skillet on medium high heat, sauté onions, garlic with blended oil until tender.
2 Qt. Yellow Onions diced 2) Add red peppers, vegetable stock, beets, salt, white pepper, white wine, thyme and let simmer
3 cup Garlic chopped for 20 minutes until peppers are tender.
5 Qt. Red Peppers diced, seeded 3) Remove from heat and in batches, puree peppers with stock until smooth. Place pureed red pepper
4 Qt. Vegetable Stock coulis in a bain-marie and repeat until all peppers are blended.
2 ea. Red Beets peeled, diced
2 tbls Kosher Salt
1 tsp. White Pepper
1 tbls Thyme picked
1 cup White wine

PAPRIKA FRIED ONIONS (50 PORTIONS) TO PREPARE FRIED ONIONS

10 ea. Yellow Onions sliced 1) In a container, combine, salt, paprika, corn starch and mix well.
1/4 cup Kosher Salt 2) Slice onions thin on slicer and in small batches, toss with corn starch mixture.
2 Qt Corn Starch 3) Once onions are coated in corn starch mixture, fry until golden brown.
3 tbls Paprika

TO PLATE
1) In small appetizer bowl, spoon sauce on bottom, place stuffed mushroom in center of plate
garnish with goat cheese and fried onions.
***Please note that to make dish lactose free, you can't place goat cheese on the mushroom.

Prepared by John Suley 7/11/2012