Chef’s Table Recipes
08/02/12
Pan-Seared Scallops with Citrus Beurre Blanc
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Zester, Cutting Board
(Green), Sauté Pan, (2)Sauce Pan, Wire Whip, HH Spatula, Tongs for service
Ingredients:
1
Lb.
Scallops, Sea 10-20ct
2
oz.
Cream, Heavy Whipping
1
TBSP
Shallot, fresh, minced
2
oz.
Wine, White
1
ea.
Lemon, fresh, zested & juiced
1
ea.
Orange, fresh, zested & juiced
1
TBSP
Vinegar, Apple Cider
6
oz.
Butter
Method of Preparation:
1) In a sauce pan reduce cream by half.
2) In a sauce pan combine shallot, wine, juice from lemon & orange & vinegar. Reduce
until nearly dry.
3) Add cream & reduce slightly.
4) Gradually whisk in butter a tbsp. at a time while on low heat.
5) Add lemon & orange zest.
6) Place scallops in a sauté pan. Sear slightly on each side for about 2 minutes. Scallops
get overcooked easily so when they are slightly stiff remove them from heat.
7) Yield: 6 servings
Chef’s Table Recipes
08/02/12
Spinach Salad with Strawberry Vinaigrette
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Chef’s Knife, Apple Corer,
Cutting Board (Green), Mixing Bowl, Sheet Pan, Food Processor, Tongs for service
Ingredients:
3
oz.
(recipe below)
Dressing, Strawberry Vinaigrette
7.5
oz.
Spinach, fresh, cleaned
1.5
oz.
Nut, Pecan, pieces
1
ea.
Apple, Red Delicious, diced ½ inch
1
ea.
Apple, Granny Smith, diced ½ inch
1.5
oz.
Cranberry, Dried
1
TBSP
Herb, Mint, fresh, chopped
Method of Preparation:
1) Produce recipe for Strawberry Vinaigrette. Place in cooler.
2) Place pecans on sprayed sheet pan. Toast in oven set to 350F. for about 5 minutes.
3) Clean & cut all fruit, herbs & veggies. Sprinkle apples with lemon juice after cutting
so they do not turn brown.
4) Arrange spinach on a salad plate.
5) Using the clock as your guide place granny smith apples on left side in a row from 8
to 10..
6) Place 1 TBSP dried cranberries from 12 to 6
7) Using the clock as your guide place red delicious apples on left side in a row from 8
to 10.
8) Top with toasted pecans
9) Serve with 1 TBSP Strawberry Vinaigrette
10) Yield: 6 servings
Chef’s Table Recipes
08/02/12
Strawberry Vinaigrette
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Chef’s Knife, Apple Corer,
Cutting Board (Green), Mixing Bowl, Sheet Pan, Food Processor, Tongs for service
Ingredients:
2
oz.
Strawberries, fresh, diced
1
TBSP
Sugar, Brown
1
TBSP
Vinegar, Apple Cider
1
TBSP
Honey
1/3
tsp.
Mustard, Dijon
¼
tsp.
Herb, Mint, fresh, chopped
1
pinch
Shallot, fresh, minced
1
oz.
Oil, Canola
1
dash
Juice, Lime fresh squeezed
Method of Preparation:
1) In a clean mixing bowl combine strawberries with brown sugar. Let macerate for 1
hour.
2) In a food processor combine strawberry mixture with apple cider vinegar, honey,
Dijon mustard, shallots, S&P, lime juice & mint. Mix to incorporate.
3) While food processor is still running slowly drizzle canola oil until all ingredients
are emulsified. Place in cooler until needed.
4) Yield: 6 servings
Chef’s Table Recipes
08/02/12
Bouillabaisse
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Cutting Board (Green &
Blue), Sauté Pan, Stock Pot, HH Spatula, Ladle for service
Ingredients:
½
C.
Oil, Olive
8
oz.
Onion, Yellow, diced
8
oz.
Leeks, fresh, diced
2
TBSP
Garlic Cloves, fresh, minced
12
oz.
Tomato, fresh, diced
2.5
Qt.
Water
2
TBSP
Base, Roasted Vegetable
2
TBSP
Herb, Italian Blend, fresh/frozen
¼
tsp.
Spice, Saffron
1.5
tsp.
Salt, Kosher
1
Lb.
Shrimp, P&D, 26-30ct
1
Lb.
Mussels, Blue, Whole
1
Lb.
Cod, Cello loins
1
TBSP
Bread, Batard, French
Chef’s Table Recipes
08/02/12
Method of Preparation:
1) In a stock pot heat oil. Sweat onions & leeks until softened
2) Add garlic & sauté until fragrant
3) Add tomato, water, roasted vegetable base, Italian blend, saffron & salt. Bring to
boil. Reduce to simmer. Simmer 20 minutes. Strain. Return to stock pot.
4) Add shrimp & cook 3 minutes. Add mussels & cook until shells open. Add cod or
steam cod beforehand.
5) Adjust seasoning as needed
6) Cut bread on bias. Toast in oven set to 350F. for about 2 minutes
7) Yield: 8 servings
Chef’s Table Recipes
08/02/12
Crab Boil
Equipment: Lb. Scale & Oz. Scale, Measuring Cups & Spoons, Cutting Board (Green &
Blue), Stock Pot, HH Spatula, Ladle for service
Ingredients:
2
Qts.
Water
2
TBSP
Spice, Old Bay Seafood Seasoning
2
TBSP
Garlic Cloves, fresh, minced
8
oz.
Onion, Yellow, fresh, diced
2
Lbs.
Potato, Red “B” creamer
1
lb.
Sausage, Black Oak cut into 4” chunks
4
ea.
Corn, Cob, cut into 2” chunks
2
Lbs.
Crab, Snow, clusters 5-8oz.
Method of Preparation:
1) In a stock pot with strainer attachment combine water, Old Bay Seasoning, garlic,
onion, potato & corn. Bring to boil. Reduce to simmer. Simmer 10 minutes or until
potatoes & corn are half done
2) Add sausage & crab. Bring back to boil. Reduce to simmer. Simmer 10 minutes or
until internal temperature of crab & sausage are 165F. for 15 seconds.
3) Remove strainer & pour contents out on paper lined tablecloth
4) Garnish: Lemon wedges
5) Yield: 8 servings
Chef’s Table Recipes
08/02/12
Flank Steak with Cilantro Almond Pesto
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Cutting Board (Green &
Red), Mixing Bowl, Food Processor, Sauté Pan or Flat Top Grill, Tong for service
Ingredients:
2
Lbs.
Beef, Flank Steak
½
C.
Oil, Olive
1
TBSP
Garlic Cloves, fresh, minced
1
ea.
Lemon, fresh, juiced
1
tsp.
Salt, Kosher
½
tsp.
Pepper, Black, coarse
1
TBSP
Herb, Basil, fresh, chopped fine
Cilantro Almond Pesto
1
oz.
Herb, Cilantro, fresh
1
TBSP
Nut, Almond, slivered
½
ea.
Pepper, Jalapeno, fresh, minced
½
tsp.
Garlic Cloves, fresh, minced
½
tsp.
Salt, Kosher
¼
tsp.
Pepper, Black, coarse
½
ea.
Lime, fresh, zested/juiced
1
oz.
Yogurt, Plain
Method of Preparation:
1) Place flank steak on cutting board & score in a diagonal pattern. Place in Ziploc
baggie to marinate.
2) In a clean mixing bowl combine olive oil, garlic, lemon juice, salt, pepper & basil.
Mix to incorporate. Pour into Ziploc baggie. Marinate for 4 hours.
Chef’s Table Recipes
08/02/12
3) In a food processor combine cilantro, almonds, jalapeno peppers, garlic cloves, salt
& pepper. Blend for 1 minute. Add lime zest/juice & yogurt. Blend for 30 seconds.
Place in a squeeze bottle for use after steak has cooked.
4) Place marinated flank steak on flat top grill set to 350F. for about 5 minutes on each
side. Let rest 5 minutes before cutting. Cut against the grain
5) Drizzle Cilantro Almond Pesto on top of cut steak at service point.
6) Yield: 8 servings
Chef’s Table Recipes
08/02/12
Grilled Farmers Market Sandwich
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Cutting Board (Green),
Sauce Pan, HH Spatula, Tong for service
Ingredients:
1
TBSP
Oil, Olive
½
TBSP
Garlic Cloves, fresh, minced
4
oz.
Grain, Farro, Indian Harvest
½
TBSP
Herb, Italian Blend, fresh/frozen
1.25
C.
Water
2
TBSP
Base, Roasted Vegetable
1
TBSP
Oil, Olive
3
oz.
Pepper, Red, julienne
3
oz.
Pepper, Yellow, julienne
4
oz.
Asparagus, fresh, ends clipped
2
oz.
Tomato, Roma, diced
1
TBSP
Dressing, Vinegar, Balsamic
6
ea.
Lettuce, Leaf. fillet
Method of Preparation:
1) In a sauce pan heat oil. Add garlic & sauté 1 minute. Add Farro & Italian blend
fresh/frozen & sauté 1 minute. Add water. Bring to boil. Reduce to simmer. Simmer
30 minutes or until tender. Drain.
2) Clean & cut all veggies. Cut peppers into julienne. Cut ends off asparagus. Dice
tomatoes. Brush peppers & asparagus with olive oil. NOT TOMATO. Place on flat
top grill set to 350F. for about 2 minutes on each side. Place in cooler to cool to 40F.
3) Place 1ea. Lettuce, Leaf on cutting board.
Place 2oz. farro cooked on leaf lettuce
Chef’s Table Recipes
08/02/12
Place 2oz. vegetables, grilled on top of cooked farro
Place 1 tsp basil, fresh chopped
Serve with 1 TBSP dressing, Balsamic Vinaigrette
4) Yield: 6 servings
Olive Oil Cake with Candied Orange
Equipment: Lb. Scale, Oz. Scale, Measuring Cups & Spoons, Cutting Board (Green),
Sauce Pan, HH Spatula, 9” Springform Pan, Sheet Pan, Parchment Paper, Tong for service
Ingredients:
Candied Orange & Syrup
1
C.
Sugar
¾
c.
Honey, Orange Blossom
3
TBSP
Spice, Cardamom pods, crushed
1
ea.
Orange, fresh, sliced thinly
½
C.
Oil, Olive
1
C.
Flour, All purpose
½
C.
Flour, Semolina
1½
tsp.
Baking Powder
1
tsp.
Spice, Cardamom, ground
½
tsp.
Salt, Kosher
¼
tsp.
Baking Soda
½
C.
Sugar, divided
3
ea.
Eggs, fresh, separated
2/3
C.
Yogurt, Plain
1½
tsp.
Orange, zest, grated
1
tsp.
Vanilla extract
1
TBSP
Nut, Pistachio, lightly toasted
Cake
Chef’s Table Recipes
08/02/12
Method of Preparation:
1) Line a baking sheet with parchment paper. Bring sugar, honey, cardamom, & 3
cups water to a boil in a medium heavy saucepan, stirring until sugar dissolves. Add
orange slices. Reduce heat to medium-low; simmer, turning orange slices
occasionally, until tender and syrup is reduced to 3 1/4 cups, about 40 minutes.
Arrange orange slices in a single layer on prepared baking sheet; remove cardamom
pods and seeds. Strain syrup.
2) Preheat oven to 350°F. Brush pan with oil. Whisk both flours & next 4 ingredients
in a medium bowl. Using an electric mixer, beat 1/4 cup sugar & 1/2 cup oil in a
large bowl for 1 minute. Beat in yolks, then flour mixture. Beat in yogurt, zest, &
vanilla. Using clean, dry beaters, beat egg whites in another medium bowl until soft
peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold
egg whites into batter just to blend in 2 additions. Transfer to prepared pan; smooth
top.
3) Bake cake until a toothpick inserted into center comes out clean, about 25 minutes.
Pierce hot cake all over with a metal skewer. Slowly drizzle 3/4 cup warm syrup all
over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve
remaining syrup for serving. Let cake cool in pan on a wire rack. Run a thin knife
around edge of pan to release cake. Remove pan sides. Arrange candied orange
slices over. Sprinkle pistachios over. Cut into wedges & serve drizzled with more
syrup.
4) Yield: 12 servings