yield: 12-16 serv item: cream sauce (basic) ingredient ...cf.linnbenton.edu/misc/ca/lebars/upload/q...

Yield: 12-16 serv

Item: Cream Sauce (Basic)

Ingredient: Amount: Procedure:

Aromats As needed Cut to appropriate size

Fat/butter 1-2 tsp

Salt and pepper To taste

Heavy Cream 2 qt

Sweat or caramelize aromats in a sauté pan.

Add heavy cream, and simmer until reduced by at least half.

Finish sauce by checking seasoning. Sauce may be blended or strained, if desired.

Variations:

Bourbon Cream Sauce: shallots, leeks, garlic (brunoise) and a bay leaf. Deglaze with

bourbon and reduce by half before adding the heavy cream. Finish with parsley.

Dijon Cream Sauce: shallots (brunoise). Add Dijon and let cook slightly. Add heavy

cream, reduce. Finish with fresh dill.

Balsamic Cream Sauce: saute mushrooms, shallots and garlic. Deglaze with balsamic

vinegar and red wine, reduce to au sec. Add heavy cream, simmer to reduce. May

either fully thicken by reduction, or finish with a cornstarch slurry.

Yield: 1 gal

Item: Velouté


butter 10-12 oz

AP Flour As needed

Chicken Stock 1 gal Heated

sachet Peppercorn, bay leaf, thyme

Combine the oil with enough flour to make a thick batter. Cook over medium heat,

stirring constantly, until blonde. Let cool to room temp.

Heat chicken stock with sachet in a heavy bottomed pot, to 200F. Slowly whisk in the

roux to desired thickness. (You may not need all of the roux!)

Reduce heat and let depouillage until the roux has cooked out (30-60 minutes.)

Strain, season and finish.

Variations:

Sauce Supreme: add reduced heavy cream to the finished veloute.

Bacon and Sage: Infuse fresh sage into the sauce and remove. Finish with cooked

ground bacon. (Bacon fat may be used in making the roux.)

Yield: 1 gal

Item: Béchamel


Whole Milk 1 gal Heated to 200F

Butter 8-10 oz

Flour As needed

Onion Piqué 1 ea ½ onion, 1 bay leaf, 3 cloves

Salt As needed

Make roux in heavy bottom pot by whisking flour and butter together to batter like

consistency. Cook to white stage. Whisk in cold milk, add onion pique, reduce heat and

let depouillage for 30 minutes. Strain and stick blend if needed. Season

Variations:

Mornay – Add 2lbs Cheese

Yield:

Item: Beurre Blanc/ Rouge


Shallots ¼ cup Minced

Peppercorns 6-8

White Wine Vinegar 1/2 cup

White Wine 1 cup

Heavy Cream 1 cup

Whole Butter 1 lb Cubed and Chilled

Lemon Juice To taste

Salt To taste

Combine the shallots, peppercorns, vinegar and wine in a sauté pan over medium/high

heat. Reduce to au sec. (almost dry)

Add the heavy cream and reduce by ½. Turn the burner OFF.

Adding a cube or two at a time, slowly begin to incorporate the butter into the sauce,

swirling the pan as the butter melts. Continue until all of the butter is added. (NOTE:

For larger batches, the butter may incorporated over a very low flame to keep the sauce

from becoming too cool. However, if the sauce gets too hot, it will break.)

Strain the sauce, season with lemon, salt and white pepper. Hold warm for service.

Variations:

Beurre Rouge: substitute red wine vinegar for white wine vinegar, and red wine for white

wine.

Berry Beurre Rouge: add berries (frozen or fresh) to the reduction or red wine, red wine

vinegar, shallots and peppercorns.

Citrus Beurre Blanc: add the zest and juice of 1 lemon, 1 orange, and 1 lime.

Frangelico: Substitute Frangelico for the some of the white wine, finish with lemon and

orange juice.

Blackened Seasoning

1T Paprika

2 1/2t salt

1t Onion Powder

1t Garlic powder

1t cayenne

3/4t white pepper

3/4t black pepper

1/2 t dried thyme

½ t dried oregano

ITEM Chicken Machaca YIELD 25 INGREDIENTS: AMOUNT: PROCEDURE: Chicken (dark meat) 15 lbs. whole Chicken Stock 1 qt. Water/Chicken stock as needed Onions 1 lb. Jalapenos 2 halved Garlic 6 cloves Sachet: Oregano Thyme Peppercorns Bay Leaf INSTRUCTIONS: Season and sear meat. Deglaze with chicken stock. Add onions, jalapeno, garlic, and sachet. Add water to cover meat. Bring to a simmer and braise meat until it shreds apart. Allow 3-5 hours of cooking time. NOTE: This may be done overnight in the alto-sham.

Yield:

Item: Chicken Stock


Chicken bones 80#

Onions 6” hotel pan Cut into 8ths

Carrots/Celery 6” hotel pan Rough chop, bias

Sachet 1 ea

Put all of the bones into the large Groen kettles and barely cover with cold water. Set

the temperature to 5 ½ and leave on overnight.

Add the mirepoix the next day, gently submerging into the stock (do not stir!)

Let the mirepoix cook for4-6 hours, add the sachet for the last 2 hours.

Drain and cool.

Yield: 12 serv

Item: Chimichurri Sauce


Parsley 1/2 lb

Garlic 6 cloves Crushed

Oregano 1 c Stems removed

Olive Oil As needed

Fresh Lemon Juice 1ea juiced

Red Wine Vinegar 4T

Salt/ Pepper To taste

Red Pepper Flakes pinch

Combine all ingredients in the robot-coupe and blend until smooth.

Item: Court Bouillon Yield: 1 gal Item: Amount: Procedure:

Water 1 gal

White Vinegar 8 oz

Onion 8 oz

Celery 4 oz

Carrot 4 oz

Salt 1 t

Peppercorns ½ t Crushed

Bay Leaf 1 ea

Thyme ¼ t

Parsley Stems 10 ea

Instructions: Combine all ingredients in a stock pot and bring to a boil. Reduce heat and simmer 30 minutes. Strain and cool. Portioning:

Yield: 16-20 fl oz

Item: Hollandaise


Shallots 1 Tbls Sliced

Peppercorns 1 tsp Cracked

White Wine Vinegar 3 oz

Pasteurized Egg Yolks 6 ea

Water 3 oz

Clarified Butter 12-16oz 100-120°F

Fresh Lemon Juice To taste

Salt To taste

Tabasco (optional) To taste

Combine the shallots, peppercorns and vinegar in a sauté pan over medium heat.

Reduce to au sec (almost dry) Add 3 oz of cold water. Strain.

In a metal bowl, mix together the yolks and your reduction. Whisking constantly over a

double boiler, slowly cook the yolks until they thicken and get to a ribbon, about doubled

in volume. DO NOT SCRAMBLE!

Remove from heat, and slowly emulsify the butter into your sauce with a whisk. Finish

with lemon juice and salt.

Variations:

Béarnaise: add tarragon stems to the reduction, and finish the sauce with fresh,

chopped tarragon.

Item: Marinara Yield: 1 gal Item: Amount: Procedure:

olive oil as needed

Onion 1 lb Medium Dice

Garlic 1 head (about ½ c) Minced

Dried Basil 1 T

Fresh Oregano 2 T

Fresh Thyme 2 t

Crushed Tomato 1- #10 can

Sugar As needed

Salt and Pepper As needed

Instructions: Sweat onions, celery, garlic and herbs in oil until translucent. Add tomato and simmer for at least 30 minutes, up to 4 hours. Season with salt, pepper and sugar and puree with stick blender Portioning:

ITEM Pesto _ YIELD: 1 Quart/ 2 Pounds INGREDIENTS: AMOUNT: PROCEDURE:

Garlic

6 Cloves

Parmesan Cheese

1 ½ Cups

Ground Hazelnuts

1 Cup

Olive Oil

3/4 Cup

Fresh Basil

1 Pound

Remove stems

Olive Oil

1 1/4 Cups

INSTRUCTIONS: Add all ingredients except oil to robot coup. Slowly add oil while running until you reach a smooth consistency. Variations: Arugula/Spinach Kale

Yield:

Item: Spiced Apple Chutney


Butter ¼ cup

Onion ¼ cup small dice

Granny Smith Apples 6 small dice

Apple juice 1 cup

Lemon juice 2Tbs

Vanilla 1tsp

Sugar 3 Tbs

Ground Ginger 2 tsp

Pecans ½ cup roasted and chopped

Procedure:

Melt butter in large skillet on medium heat. Add onion; cook and stir 1

minute or until softened. Add apples; cook and stir 5 minutes or until

apples start to soften.

Stir in apple juice, dates, lemon juice and vanilla. Add sugar,

cinnamon and ginger; stir until well blended. Reduce heat to medium-

low.

Cook 5 to 10 minutes or until apples are softened and liquid is

absorbed, stirring occasionally. Remove from heat; stir in pecans.

Serve warm or at room temperature.

Yield: 1 Qt

Item: Balsamic and Raspberry Chili Glaze


Balsamic vinegar 4 cups

Brown sugar 1 cup

Orange juice 2 cups

Rosemary

Chili Paste As needed

Raspberries 3 cups

Butter 2 cups

Procedure:

Mix all but the butter in large sauce pan and bring to boil. Simmer until its

reduced by half. Add Raspberries and cook ten minutes. Add butter, stir to

thicken. S

Yield: 1gal

Item: Ranchero Sauce


Canned Diced Tomatoes #10 can

Jalapeno 2 Seeded

Onion 3 Peeled and quartered

Red bell pepper 2 Seeded

pablano 4 seeded

Cumin

Salt

Procedure: Roast jalapeno, onion, red bell and pablano. Puree all ingredients in

robo coup until smooth. Simmer for 30 minutes. Season to taste.

Yield: 1 cup

Item: Apple-bourbon glaze


Apple juice concentrate 12 oz

Bourbon 1 cup

Brown sugar 3 TBS

Dijon mustard 1 TBS

Crushed red chiles As needed


Procedure:

Stir together first 5 ingredients in a medium saucepan. Bring to a boil over

medium-high heat. Reduce heat to medium, and simmer, stirring occasionally,

13 to 15 minutes or until mixture has thickened and is reduced to about 1 cup.

Stir in red pepper.

RECIPE

ITEM Death Row BBQ Sauce YIELD 3½ cups

INGREDIENTS: AMOUNT: PROCEDURE:

Vegetable Oil 2 tbsps.

Onion ½ cup finely chopped

Garlic 1 clove minced

Ketchup 2 cups

Jack Daniel Whiskey ½ cup

Apple Cider Vinegar 2 Tbsp

Worcestershire Sauce ¼ cup

Molasses 3 Tbsps.

Yellow Mustard 2 Tbsps.

Soy Sauce 2 Tbsps.

Crystal Hot Sauce 2 Tbsps.

or

Tabasco Sauce 1 Tbsp.

Black Pepper ½ tsp. coarsely ground

Red Pepper ¼ tsp. ground

Liquid Smoke (optional) ¼ tsp.

INSTRUCTIONS:

In a medium saucepan, heat oil over medium heat. Add onion and garlic and saute until tender

(about 5 minutes.

Add ketchup, 1/4 cup of the Jack Daniel's, raspberry vinegar, Worcestershire sauce, molasses,

mustard, soy sauce, hot sauce and peppers. Mix thoroughly.

Cook the mixture for 2 hours in the smoker or simmer over low heat 20 minutes on stove top,

and add the liquid smoke. After cooking, stir in remaining 1/4 cup Jack Daniel's. Puree with

stick blender.

Refrigerate unused sauce up to several weeks.

Yield:

Item: Beef Stock


Beef Bones 50#

Mirepoix 18# Rough chop, bias

Tomato Paste 2 c

Oil As needed

Bay Leaves 3 ea

Peppercorns 10 ea

Place beef bones in deep sheet pans and brown in a 450F oven, about 1 hour.

Combine mirepoix with oil and tomato paste on sheet pans. Roast in a 375F oven until

the tomato paste caramelizes (30-45 minutes, stir once or twice.)

Put browned bones and mirepoix into Groen kettle and barely cover with cold water. Set

temperature to 5 ½ and let cook overnight. Add bay leaves and peppercorns for the last

2 hours of cooking.

Drain and cool.

Yield:

Item: Cilantro Sauce


Cilantro 2 cups Stemmed

Oil ½ cup

Chives ½ cup Rough chop

Lime juice 2 limes

Garlic 2 cloves Rough chop

Salt and Pepper To taste

Procedure:

Add all ingredients to robocoop and pulse until sauce like consistency. Taste

and adjust seasoning as needed.

Yield: 1 2in hotel pan

Item: Golden Sweet Cornbread


AP flour 4cups

Yellow cornmeal 4cups

White sugar 2 2/3 cup

Salt 4tsp

Baking powder ¼ cup + 1Tbs

Eggs 4

Whole milk 4cups

Vegetable oil 1 1/3 cup

Procedure:

Mix all dry ingredients in large bowl. Mix together all wet ingredients and then

combine with dry ingredients. Pour into greased pan and bake until golden

brown.

Yield:

Item: Green Chile Enchilada Sauce


Oil As needed

Jalapeno 2 Seeded and chopped

Garlic 3 chopped

onion 2 chopped

Canned green chile #10 can

Cumin 2 tsp

Salt and Pepper To taste

Procedure:

Add oil to pan. Saute jalapeno, garlic and onion until translucent, add green

chilies and cumin. Simmer 10 minutes to bring together. Puree everthing in

vitamix. Taste and adjust seasoning.

Yield: 10 serv

Item: Kung Pao Sauce


Soy Sauce ½ cup

Sweet soy sauce ½ cup

Corn starch 1 Tbs

Water 1 cup

Sesame oil 1 Tbs

White pepper ½ tsp

Chinese black vinegar, or rice vingegar

1Tbs

Sugar 1 Tbs


Procedure:

Mix all ingredients to incorporate and set aside.

MASTER RECIPE

Makes 1 quart

● 1 C water, piping hot from the tap

● 1/2 C rice wine vinegar

● 6 T sugar

● 2 1/4 t kosher salt

● + Vegetable or fruit, prepared as indicated

PREPARATION

1. Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.

2. Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover,

and refrigerate. You can eat the pickles immediately, but they will taste better after they’ve had

time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will

keep for at least a month, except where noted, though we typically go through them in a week

or so after they’ve had a chance to sit and mature.

Yield:

Item: Quick Dill Pickles


Cucumbers 4 cups Peeled and thinly sliced

Water 2 ½ cups

White vinegar 2 ½ cups

Salt 3 Tbs

Red pepper flakes 2 tsp

Garlic 6 cloves Rough chop

Peppercorns 1 Tbs

Yellow Mustard Seed 2 Tbs

Fresh Dill 8 sprigs

Procedure:

Place cucumber slices in container. Combine all other ingredients in pot and boil

until salt is dissolved. Immediately pour over brine over cucumbers. Pickles can

be stored in their brine in a sealed container in the refrigerator for up to a month.

Remoulade Sauce

¼ cup Egg yolks

1 cup Celery rough chopped

1 cup Green onion

½ cup Cilantro

1/8 cup Horseradish

¼ cup Roasted red pepper

1 ea Lemon juiced

½ cup Olive oil

4 T. Dijon

4 T. Ketchup

2 T. Worcestershire

2 T. Red wine vinegar

4 cloves Garlic

to taste Salt and pepper

Mix all ingredients in Robot Coupe, puree till smooth.

Yield: 4 cups

Item: Teriyaki Sauce


Soy Sauce 3 cups

Water 1 cup

Garlic 1 Tbs Minced

Ginger ¼ cup Peeled and minced

Sugar 1 cup

Brown Sugar ¼ cup

Corn Starch Slurry

Procedure:

Mix together all ingredients except slurry and heat to a simmer. Let simmer for 15

mins, add cornstarch slurry to thicken.

yield: 12-16 serv item: cream sauce (basic) ingredient ...cf.linnbenton.edu/misc/ca/lebars/upload/q...

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