Maple Balsamic

Maple Balsamic


5 c. balsamic vinegar
4½ c. maple syrup
1 t. fresh minced garlic
1 T. salt
1 T. pepper
5 c. salad oil

- Blend together. Emulsify with oil

Guacamole

Guacamole

6 packages pulp
Juice of 6 limes
4 c. salsa
2 t. cayenne pepper
2 T. salt

- Mix all ingredients well

Roasted Red Pepper Shallot Aioli

Red Pepper Aioli

12 lg. Shallots roasted
4 lbs. Roasted Red peppers, skins removed
1 gallon mayo
1 T. salt
1 T. pepper

- Puree shallots and red peppers
- In large sauté pan lightly oil and brown shallots and cover with foil and roast in over for 20 minutes or until soft (reserve shallot oil)
- Mix all ingredients well in 5 gal bucket. Burr mix til smooth.

Pretzel Zones and Braids

Pretzel Zones and Braids

Stretch sheeted pizza dough to increase diameter 1"
Fill dough with filling
Fold over and crimp edges
Blanch in baking soda solution for 30 seconds
Transfer to sheet pan and let excess water to drain off
Transfer to oiled and lightly cornmeal dusted sheet pan
Sprinkle w/sea salt and bake
Bake at 400°F for 5 min., rotate and 5 more min.

Pizza 2 oz. sausage, 2 oz. ham, 2 oz. mozz. (dried)
Ham 4 oz. ham, 2 oz. cheese swiss
Turkey 4 oz. turkey, 2 oz. prov.
Mush. 6 oz. mush., 2 oz. swiss

Baking soda solution
8 qt. H20
6 oz. baking soda (12 T.)
4 T. salt

Pretzel Braids

- Proof dough → cut into 5 cuts, 6 pieces
- Connect 2 end pieces – 5 pieces
- Roll and braid
- Proof again- 20 mins. or until doubled in size (proof in boiler room w/heater, covered)
- Full hotel 4 with H20
- Full hotel 4 perf. for braids
- Salt & soda solution
· 8 qt.
· 6 oz. soda
· 4 T. salt
- Place braids in perf. pan and drop into H20 solution and blanch 30 seconds
- Drain onto sheet pan
- Place on greased, corn dusted baking sheet
- Salt margarita salt
- Bake 5 min., rotate 5 min.

Sweet Hot Mustard

Sweet Hot Mustard

4 c. Coleman’s dry mustard (only use Coleman’s; other dry mustard is crap)
4 c. sugar
4 c. apple cider vinegar
4 t. salt
12 eggs

- Put mustard, sugar, vinegar, and salt in blender for one minute
- Let set at room temperature overnight (at least 1 hour)
- Add three eggs to blender for one minute – stirring often to prevent eggs from scramble
- Pour mixture into double boiler and cook until thick (160°) Must use thermoter!
- Remove from heat and store frig/walk in.
- NOTE: If mixture becomes too thick just add some water.

Apple Bread Pudding Varco

Apple Bread Pudding

3# bread

2 qt. heavy cream
2 t. vanilla
2 c. sugar
8 eggs
8 egg yolks (½ c.)
Pinch salt

12 large apples
4 T. Butter
1 c. brown sugar
3 T. cinnamon
3 oz. brandy


- Fill 2" full hotel slightly overflowing
- Dice bread x-lg cubes 1" x 1" –
Dry in oven for 5 minutes
- Soak toasted bread with ½ custard and let set
- Peel and slice 12 apples
- Sauté with: 4 T. butter, brown sugar, cinnamon, brandy
- Cook till syrup develops
- Layer bread and custard mixture, then apples, then bread and custard mixture, then apples, then the rest of the custard on top.
- Cover with oiled parchment and foil
- Bake in oven (~1 hr. to 1 ¼ hr.) at 350ºF till center of pan is set and not creamy and wet.
- Take off tin foil and brown the top. Between 5 and 10 m

Breaded Cheddar

Breaded Cheddar

- Cut sharp cheddar on slices at #35 setting
- Set up breading station
- Seasoned flour: 1 c. flour to 1 t. essence
- Egg wash: 12 eggs to ¼ c. milk
- Bread crumbs: 3 c. to 1 T. parsley

- Breading procedure:
- Cheese → Flour → Egg → Flour → Egg → Breadcrumbs → Egg → Breadcrumbs

Silk Stout Pie (1 spring form pan)

Silk Stout Pie (1 spring form pan)

14 whole marshmallows
Heat to melt in double boiler(melt in microwave)
⅓ c. Heavy cream
½ c. Stout
12 oz. chocolate

Whip to ribbon stage in double boiler½ c. egg yolks
1 T. sugar
½ t. vanilla

- Fill graham cracker crust
- Mix 2 parts and let set up in cooler overnight

Graham cracker Crust

1/2 c. butter
¼ c. sugar
1 3/4 c. graham cracker crust

Bake at 375° for 5 minutes till lightly brown

Peanut Dressing and Pnut Noodle Salad

Peanut Dressing

2 cans coconut milk
2 c. peanut butter
4 T. soy
1½ c. rice wine vin
1 c. sterling oil
4 T. minced ginger
2 t. Tabasco
2 T. salt
2 cloves garlic
½ c. sesame oil

Mix all ingredients into Robo
Let sit one day ahead.

Peanut Noodle Salad

- 3 Qt. Linguini
- ½ c. Shredded Carrot
- 1 c. Chopped Scallion
- 2 ½ c. P-Nut Dressing
- ½ c. Chopped Peanuts
- 1 T salad oil

Mix in large bowl.

Beer Batter

3 liters light lager
12 c. flour
6 T. sugar
2 t. old bay
2 pinch baking powder
4 pinches essence

- Place all dry ingredients in mixing bowl, creating a hole in the center. Slowly whisk in Helles until fully incorporated.

bulk salsa

Salsa

4 cans petite diced tomato
12 tomatoes – small dice by hand
8 t. kosher salt
Juice of 8 limes
2 c. cilantro chopped
2 c. red onion – small dice
4 individual jalapenoes – minced
1 c. garlic minced
4 t. cayenne pepper

- Quickly drain tomatoes to remove most of juice, reserve juice for stock or soup.
- In mixing bowl, combine tomatoes, salt, juices of limes, chopped cilantro, red onions, jalapenos, garlic and cayenne.

wasabi ginger cream

Wasabi Ginger Cream

4 T. grated fresh ginger
½ c. prepared Wasabi paste
4 c. sour cream
1 c. heavy cream
2 T. white vinegar
Juice of 2 limes
2 T. kosher salt
2 t. green Tabasco

- Grate fresh ginger on small holes of box grater and draw the back of a paring knife to remove from grater
- Wasabi paste is 2 parts powder to 1 part water. (2 T powder, 1 T Water)
- Mix with other ingredients