Professional Chef Training
Garde Manager
Chorizo
Sausage
1 ¼ #
boneless pork shoulder
1 ½ #
fatback
1/3 c.
onion
3 cloves
garlic
1 ¼ t.
chili powder
1 ¼ t.
sweet paprika
1 t.
salt
½ t.
cumin
½ t.
tumeric
½ t.
white pepper
¼ t.
cayenne
1 T.
white vinegar
Italian
Sausage
1 ¼ #
pork shoulder
5 oz.
fatback
2 cloves
garlic
¾ t.
fennel seeds
¾ t.
salt
½ t.
sweet paprika
cayenne
Italian
Sausage 2
10 #
pork
3 oz.
salt
2 T.
sugar
½ oz.
fennel seeds
½ oz.
black pepper
¼ oz.
paprika
1 #
cold water
1 T.
garlic
Breakfast
Sausage
10 #
pork
2 ½ t.
black pepper
5 t.
poultry seasoning
1 #
cold water
3 ½ T.
salt
SALAD DRESSINGS
Classic
Mayonnaise
2
egg yolks
1-2 T.
white wine vinegar
1 t.
mustard
10 oz.
oil
juice of ½ lemon
salt and pepper
Classic
Vinaigrette
4 T.
oil
1 T.
white wine vinegar
1 t.
dijon
mustard
salt and pepper
Walnut
and Raspberry Dressing
4
ribe raspberries
1 T.
walnuts
8 T.
walnut oil
2 T.
raspberry vinegar
Parmesan
Dressing
1
egg
1 t.
garlic
juice of 1 lime
1 t.
dijon
mustard
10 T.
oil
8
anchovy fillets
2 T.
parmesan
2 T.
sour cream
Toasted
Sesame Dressing
2 T.
toasted sesame seeds
2 T.
sesame oil
4 T.
oil
1 T.
white wine vinegar
½ t.
grain mustard
Oriental
Dressing
3 T.
soy sauce
1 t.
tabasco
1 t.
garlic
brown sugar
½ c.
oil
1 T.
sesame oil
3 T.
rice wine vinegar
½ t.
black pepper
Blue
Cheese Dressing
3 T.
sour cream
¼ c.
blue cheese
1
shallot
1 t.
garlic
2 T.
mayonnaise
3 T.
oil
1 T.
white wine vinegar
1 t.
dijon
Basil
and Almond Dressing
1 t.
grain mustard
3 T.
white wine vinegar
1 T.
basil
1 T.
toasted almond
1 ¼ c.
oil
Pesto
2 T.
fresh basil
2 T.
pine nuts, toasted
2 T.
parmesan
2 t.
garlic
1 ¼ c.
oil
juice of ½ lemon
Citrus
Dressing
Juice of ½
each
lemon, lime, orange
½ t.
sugar
8 T.
oil
salt
Sherry
and Chili Dressing
1
shallot
1 t.
chili
1 t.
garlic
1 t.
brown sugar
4 T.
walnut oil
4 t.
sherry vinegar
salt
4 T.
oil
Cilantro
and Lime Dressing
2 T.
cilantro
juice of 2 small limes
2 T.
oil
2 T.
walnut oil
1 t.
dijon
Thai
Dressing
1
T.
rice vinegar
1 T.
soy sauce
1 ½ T.
fish sauce
½ t.
chili sauce
1 T.
sesame oil
1 t.
brown sugar
Peanut
Dressing
4 T.
crunchy peanut butter
1 T.
soy
2 T.
coconut milk
1 t.
fresh ginger
1 t.
garlic
3 T.
oil
3 T.
lime juice
4 T.
water
Cumin
and Coriander Dressing
1 t.
garlic
½ t.
cumin
½ t.
coriander
2 T.
sherry vinegar
4 T.
oil
Honey
and Garlic Dressing
2 T.
honey
4 T.
lemon juice
½ t.
garlic
3 T.
oil
Caraway
and Smoked Bacon Dressing
4 T.
oil
3 oz.
bacon
1
shallot
1 t.
garlic
1 t.
caraway
2 T.
red wine vinegar
2 T.
oil
Orange
and Shallot Dressing
zest of 1
orange
juice of 1
orange
1
shallot
6 T.
oil
1 T.
white wine vinegar
1 T.
mustard
Tomato
Vinaigrette
1
c.
tomato concasse
¼ c.
mixed herbs (thyme, parsley, basil . . .)
¼ c.
fresh lemon juice or vinegar
2
large shallots, chopped
1 c.
oil
Aioli
4 cloves
garlic, peeled
2
egg yolks
¼ c.
fresh white bread crumbs
½ t.
salt
4 T.
stock
2 c.
oil
SALADS
Quinoa
Tabbouleh
1 c.
quinoa
2 c.
water
¼ c.
raw pumpkin seeds, unsalted
½ pint
cherry tomatoes
½ c.
cucumber, peeled, seeded, and diced
½ c.
onion, chopped
¼ c.
flat leaf parsley
1 T.
mint
1 T.
cilantro
¼ c.
feta cheese
3 T.
oil
2 T.
lemon juice
salt and pepper to taste
Barley
Salad with Corn and Peppers
¼ c.
soaked barley
¼ c.
corn
¼ c.
red pepper
¼
poblano
1
green onion
¼
mango
1 T.
chopped cilantro
¼ t.
cumin
1 T.
fresh lime juice
1 t.
white wine vinegar
1 T.
olive oil
salt and pepper to taste
Bulgar
salad with Fennel, Orange, and Olive
½ c.
bulgar, soaked
supremes of 1 orange
½ c.
fennel, julienned
6
olives
¼ c.
julienne of red onion
1 T.
basil
1 T.
olive oil
2 t.
red wine vinegar
salt and pepper to taste
pine nuts and watercress for garnish
Wild
Rice with Green Beans, Mushrooms, and Tarragon
¼ c.
wild rice
1 oz.
mushroom, thinly sliced
½ oz.
tomato
½ T.
chopped parsley
½ c.
green beans
2 t.
red wine vinegar
1 T.
lemon juice
½ t.
dijon
mustard
½ clove
garlic
1 T.
olive oil
½ t.
fresh tarragon, minced
salt and pepper to taste
Curried
Couscous Salad
¼ c.
couscous
1 T.
shredded coconut, toasted
1 t.
toasted almonds
¼ t.
curry powder
2 T.
orange juice
1 T.
fresh lime juice
1 T.
grated fresh ginger
grated zest of ½ lime
2 T.
olive oil
¼ t.
sesame oil
¼ c.
shredded cabbage
¼ c.
grated carrot
2
green onions, sliced
salt and pepper to taste
Celeriac
Remoulade
½ c.
mayo
1 t.
capers
1 t.
chives
1 t.
parsley
1 t.
tarragon
½ t.
dijon
mustard
½ t.
anchovy
dash
worcestershire sauce
dash
tobasco
salt and pepper to taste
Oriental
Green Bean Salad
4 oz.
green beans, blanched and sliced
1
green onion, thinly sliced
2
water chestnuts, thinly sliced
¼ c.
bean sprouts
2 T.
rice wine vinegar
2 T.
vegetable oil
1 drop
sesame oil
1 t.
chopped mint
zest of ¼ lemon
salt and pepper to taste
Asparagus
Nicoise Salad
5
asparagus spears, blanched and shocked
1
new potato
1
plum tomato
½
hard cooked egg
3
black olives
Cucumbers
and Onion in Sour Cream
½
cucumber, peeled, seeded, and thinly sliced
¼
red onion, thinly sliced
2 oz.
white wine vinegar
1 oz.
water
1 t.
sugar
¼ t.
salt
pinch of white pepper
2 oz.
sour cream
1 oz.
mayo
Mushrooms
a la Grecque
¼ #
mushrooms
1 oz.
onions, thinly sliced
2 T.
olive oil
1 c.
water
zest of ½ lemon
2 t.
fresh lemon juice
½ clove
garlic
2
parsley stems
pinch each
mustard seed, coriander seed, saffron, salt
3
peppercorns
place all
ingredients except mushrooms in a saucepan and simmer slowly for 5 minutes.
Add the mushrooms and cook 1 minutes.
Remove the mushrooms and chill. Reduce
liquid to 2 tb. and chill. Combine
with the mushrooms.
Carrot
Salad
1
carrot, peeled and shredded
1 T.
mayo
1 T.
french dressing
salt and pepper
optional – raisins, black olives . . . .
Chicken
Salad
½ #
cooked chicken
4 oz.
celery, small dice
3 oz.
mayo
lemon juice
salt and white pepper
parsley
curried
chicken salad:
sweat 2 oz.
onion in a small amount of oil and add 1 tb. curry powder.
Cool and mix into above adding raisins, apples, and toasted coconut.
Dilled
Shrimp Salad
½ #
P/D
4 oz.
celery, small dice
3 oz.
mayo
lemon juice
½ t.
dried dill or 1 tsp. fresh
salt and white pepper
Salad
Nicoise
2
new potatoes, cooked
10
green beans, blanched
lettuces
2 oz.
tuna
2
anchovy fillets
6
olives
capers
1
hard cooked egg
4
tomato wedges
chopped parsley
french dressing
Shrimp
with Celery, Raisins, and Cinnamon
2 ribs
celery
1 T.
butter
½ t.
sugar
salt and black pepper
olive oil
6
shrimp, P/D
pinch
cinnamon
2 T.
white wine
1 T.
fresh lemon juice
1 T.
raisins
Combine the
celery, butter, sugar, salt, and pepper, and 2 tb. of water and cook over
medium-low heat until au sec. Saute
the shrimp and combine ingredients. Serve
hot.
Shrimp
and Zucchini Salad with Mint
1
carrot, chopped
1 rib
celery, chopped
¼
onion, chopped
combine with
2 qts. water and simmer ½ hour
¼ #
zucchini
6
shrimp
1
plum tomato, peeled, seeded, and chopped
3 T.
olive oil
2 t.
lemon juice
1 t.
balsamic vinegar
salt and pepper to taste
cook the
zucchini in the broth until al dente. Cook
the shrimp in the broth until done. Cut
the zucchini into batons and combine all ingredients.
Chicken
and Vegetable Salad with Walnuts
¼ #
poached chicken, cut into bite sized pieces
mayo made with olive oil
¼ c.
grated carrot
½ c.
raddichio, thinly sliced
¼
green pepper, small dice
1
green onion
1 T.
walnuts, toasted and chopped
Asparagus and
Couscous Salad
5 1/3 oz.
chicken stock or broth
pinch
salt
4 oz.
asparagus, bases trimmed, cut into 1’ lengths
2 2/3 oz.
couscous
2/3 oz.
olive oil
½ oz.
white wine vinegar
1/10 oz.
Dijon
mustard
1/3 oz.
minced fresh basil leaves
2/3 oz.
pine nuts, walnuts or almonds, toasted
2/3 oz.
minced red onion
freshly ground black pepper to taste
In a large
sauté pan, bring stock to a boil. Season
with salt to taste (salt sparingly if using canned chicken stock).
Add asparagus; return to boil. Cook
for 1 minute. Remove pan from heat;
Add couscous and stir. Set aside,
covered, for 5 minutes. With a fork,
scrape couscous and asparagus onto a large tray or serving platter.
Break up any clumps of couscous with a fork.
Set aside for 15-20 minutes, tossing occasionally, to cool.
Whisk oil, vinegar and mustard in a large bowl.
Add basil, nuts and onion. Season
with pepper to taste. Spoon over
couscous and asparagus. Toss to coat
with dressing. Makes 2 servings.
Black Bean and Rice
Salad
4 ¾ oz.
chicken broth
2/3 oz.
water
2 2/3 oz.
long-grain rice
1/3
large bay leaf
2 oz.
black beans, uncooked, weight before soaking
4 oz.
water to cook beans
1 1/3 oz.
red bell pepper, small dice
2/3 oz.
green bell pepper, small dice
1 1/3 oz.
red onion, small dice
1/3 oz.
fresh cilantro, chopped (reserve 2 sprigs for garnish of both plates)
2/3 oz.
olive oil
¼ oz.
fresh orange juice (preferable squeezed from juice orange)
1/6 oz.
red wine vinegar
Pinch
ground cumin
Pinch
chili powder
2
lettuce leaves
2
orange twists
Soak black beans overnight in cold water.
Drain beans. Add beans to
water. Bring to boil; then reduce to
simmer. Cook until beans are tender,
1 ½ - 2 hours.
Drain beans. In different
pan, bring chicken broth and ½ c. water to boil (use heavy saucepan).
Add rice and bay leaf. Bring
to boil. Reduce heat to low, cover
and cook until liquid is absorbed, about 20 minutes.
Transfer rice to a large bowl and fluff with fork.
Allow to cool for five minutes. Mix
in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice,
vinegar, cumin and chili powder. Season
to taste with salt and pepper. Line
chilled salad plates with lettuce leaves. Mound
portion of salad on plate and garnish with orange twist and reserved cilantro
sprigs. Makes 2 servings.
Bulgur Pilaf
4 oz.
bulgur
¾ oz.
minced onion
½ oz.
butter
pinch
salt
pinch
freshly ground pepper
pinch
crumbled dried oregano
minced fresh parsley for garnish
8 oz.
chicken stock
Stirring
often, sauté bulgur and onion in butter until bulgur is golden.
Add stock and seasonings, bring to gentle boil, cover, lower heat and
cook 25 minutes or until bulgur is tender and moisture is absorbed.
Fluff with fork and sprinkle with minced parsley.
Makes 2 servings.
Basil and Tomato
Couscous Salad
8 oz.
basic cooked couscous, recipe follows
2 oz.
lightly crushed cooked or canned tomatoes with juice
½ small
clove
garlic
salt to taste
1 oz.
blue cheese
Dijon
mustard to taste (less than ¼ oz.)
1 oz.
olive oil
1/3 oz.
lemon juice
freshly ground black pepper to taste
2 sprigs
fresh basil
2
lettuce leaves
Combine
couscous with tomatoes in large bowl. Toss
lightly. Mash garlic with salt and
blue cheese in small bowl until smooth. Stir
in mustard. Whisk in oil and lemon
juice. Pour over couscous and
lightly toss until mixed. Add
pepper. Line chilled salad plates
with lettuce leaves. Mound portion
of ssalad on lettuce and garnish with fresh basil sprigs.
Makes 2 servings.
Basic Cooked
Couscous
4 oz.
couscous
¼ oz.
olive oil
simmering water or stock
2 oz.
cold water
pinch
salt
2 oz.
hot water
Combine
couscous with oil in medium bowl. Stir
well and pour into steam pan of a couscousiere or prepared colander.
Steam over simmering water or stock for 20 minutes.
Return couscous to bowl and stir in cold water, breaking up all lumps
with a fork.; Return mixture to
steam pan or colander and steam 20 minutes longer.
Transfer couscous to bowl once more and stir in salt and hot water,
breaking up any lump with a fork. (At
this stage the couscous is the “partially steamed couscous”
called for in most recipes.) For
fully cooked couscous for above recipe, place couscous in a steamer or colander,
set over liquid and continue to steam for 20 minutes.
Fluff with fork. Makes 1 ½
cups.
NOTE:
Above salad is best served at room temperature so briefly chill basic
couscous prior to proceeding with couscous salad.
Brown and Wild Rice
with Sausage and Fennel
4 oz.
water
1 ¼ oz.
wild rice
2 oz.
sweet Italian sausage, casing removed
½ oz.
olive oil
3 oz.
fennel bulb, trimmed, diced
1 oz.
red bell pepper, diced
pinch
chipped fennel seeds
3 ½ oz.
leeks (white and pale green parts only), chopped
1 large
garlic clove, minced
2 ¾
oz.
long grain brown rice
7 ¼ oz.
low-salt chicken broth
Simmer water
and wild rice in a small saucepan 20 minutes.
Drain. Heat heavy large
saucepan over medium-high heat. Fry
sausage until cooked through, breaking up sausage with fork, about 4 minutes.
Using slotted spoon, transfer sausage to large bowl.
Add ½ oil to same saucepan. Mix
in fennel, bell pepper and fennel seeds and sauté until tender, about 10
minutes. Add to sausage.
Heat remaining oil in same saucepan.
Add leeks and garlic and sauté until tender and golden, about 8 minutes.
Add brown rice and stir 1 minute. Mix
in broth and wild rice. Season with
pepper. Bring to boil.
Reduce heat to low. Cover and
simmer until rice is tender and liquid is absorbed, about 40 minutes.
Add hot rice to sausage mixture and toss well.
Serve hot. Makes 2 servings.
Wild Rice
4 oz.
wild rice
12 oz.
chicken stock or water
pinch
salt and pepper
Rinse rice
in cold clear water. Place in pot
with stock. Bring to boil.
Stir. Reduce heat.
Cover and cook over very low heat approximately 45 minutes.
Makes 2 servings.
Chicken
Salad with Pine Nuts and Raisins
¼ # poached
chicken, cut into strips
3 T.
olive oil
1 T.
balsamic vinegar
1 t.
lemon juice
salt and black pepper
1 T.
raisins
1 c.
radicchio
1 T.
pine nuts, toasted
Grilled
Chicken Breast with Fried Tortillas
2 oz.
olive oil
1
tortilla, cut in strips
1 T.
red pepper, small dice
1 T.
green pepper
1 T.
yellow pepper
1 T.
chopped fresh basil
1 t.
minced ginger
1 t.
red wine vinegar
salt and pepper
1
boneless chicken breast
lettuces
½
tomato, medium dice
Fry the
tortillas in the oil, drain, lightly salt.
Combine the
oil with the vinegar, ginger, salt and pepper.
Cut peppers.
Grill the
seasoned breast. Toss the greens,
tomatoes, and tortillas with the dressing and serve.
HORS D’OUVRES AND APPETIZERS
Rouille
1/3 c.
red bell pepper puree
1 t.
cayenne
4
cloves
garlic
2
egg yolks
¼ c.
fresh bread crumbs
½ t
salt
4 T.
stock
2 c.
oil
Hummus
8 oz.
chick peas
1 ½ cloves
garlic
2 ½
oz.
tahini
1 t.
salt
1-2 oz.
lemon juice
Black
Bean Cakes
7 oz.
black beans, cooked
1 ½ t.
garlic
1 ½ oz.
onion
½
jalapeno
½ t. each
chili powder, cumin, cardamom, thyme
1 t.
cilantro
salt
1 t.
lime juice
1
egg
white
Scallop
Mousseline Timbale
8 oz.
scallop
1 ½ oz.
butter
1 ½ oz.
egg whites
salt, pepper, nutmeg to taste
6 oz.
heavy cream
Shrimp
Fritters
3 ½ oz.
flour
1 ½ t.
baking powder
white pepper
5 oz.
shrimp
3 oz.
fish stock
2 oz.
milk
1 oz.
red bell pepper
salt to taste
1 t.
chopped basil
Crab
Cakes
8 oz.
crabmeat
1 T.
olive oil
1 T. each
diced red and green pepper
1 T.
diced green onion
½
jalapeno
1 t.
garlic
2-3 T.
mayo
2 T.
cilantro
1 T.
bread crumbs
2 t.
old bay seasoning
salt and pepper
Scallop
Ceviche
8 oz.
scallops, halved
2 oz.
tomato concasse
1 T.
red onion
1 t.
cilantro
½
jalapeno
2 ½ t.
lime juice
1 oz.
red and green bell pepper, diced
Stuffed
Mushrooms
6
large mushrooms
1 t.
olive oil
1
small clove garlic
3 oz.
frozen chopped spinach
1 T.
red pepper
1 t.
fresh basil
2 oz.
crab
salt and pepper to taste
parmesan cheese
Bagna
Cuda
¼ c.
olive oil
4 cloves
garlic
2 oz.
anchovies
2 T.
butter
Dolmas
½ c.
cooked rice
olive oil
½ c.
green onion
1 clove
garlic
1 T.
parsley
1 T.
mint
2 T.
pine nuts
½ t.
cinnamon
¼ t.
allspice
salt and pepper to taste
grape leaves, rinsed and patted dry
juice of ½ lemon
½ cup chicken stock
Phyllo
Triangles
6 oz.
zucchini, grated
1 T.
olive oil
½ c.
onion
3 T.
basil
1 T.
parsley
1 clove
garlic
1 T.
white wine
½ c.
feta cheese
3 T.
walnuts
9 sheets
phyllo
4 oz.
butter
Shanghai
Pork Dumplings
Napa
cabbage leaves
3 ¼ oz.
lean pork
½ T.
green onion
1 clove
garlic
½ T.
soy sauce
½ T.
ginger
½ t.
sesame oil
½ t.
sugar
black pepper
½ T.
cornstarch
8
wonton wrappers
Chicken
Satay with Peanut Sauce
2
chicken breasts
¼ T.
coriander
¼ T.
cumin
½ oz.
soy sauce
salt
1 ¼ oz.
oil
½ T.
turmeric
2 ½ oz.
coconut milk
1 ½ T.
sugar
sauce:
½ oz.
oil
2 cloves
garlic
½ T.
curry paste
2 ½ oz.
coconut milk
5 oz.
broth
½ T.
sugar
½ t.
lemon juice
3 ¼
T.
crushed roasted peanuts
3 ¼ T.
bread crumbs
Samosa
pastry:
¾ c.
flour
2 T.
shorteniing
1 t.
kosher salt
3 T.
cold water
potato
filling:
2 T.
oil
1 t.
coriander seed
¼ c.
onion, chopped
½ t.
ginger
1 #
potato, boiled, peeled, and diced
¼ c.
peas
red pepper flakes
1 ½ t.
lemon juice
1 t.
kosher salt
½ t.
garam masala
Eggplant Tartlette
8 oz.
eggplant
3 ¼ oz.
spinach, squeezed and drained
pinch
salt
1/3 oz.
parmesan cheese
flour for dredging
½ oz.
Fontinella, grated
½ oz.
olive oil
Sauce:
1 ¼ oz.
Béchamel
1/3 clove
garlic
2/3 oz.
onion, finely diced
1 oz.
mozzarella cheese, grated
5 2/3 oz.
tomatoes, chopped and drained
thyme, bay leaf, basil, oregano, fennel seed, sage, salt, and pepper
Slice
eggplants and salt on both sides. Allow
to stand 30 minutes to drain. Rinse
well and pat dry. Sauté in olive
oil and place on sheet pan. Mix béchamel
with spinach, parmesan and fontinella. Mount
this mixture on top of eggplant bases. Prepare
tomato sauce and when reduced and thickened, spoon sauce over each tartlet.
Sprinkle on mozzarella and bake in 370 oven for 20 minutes or until heated
through and cheese is melted. Makes
2 servings.
Spiced Chicken Wings
2 oz.
bread flour
2 cloves
garlic
2 pinches
paprika
2 pinches
cayenne
pinch each
oregano, sage, basil, thyme
Dredge wings in prepared flour.
Deep fry 8-10 minutes or until done.
Drain on absorbent paper towels. Serve
with blue cheese dressing or hot sauce if desired.
Enough dredging flour for 2 servings of chicken wings.
Miniature Gougere
Puffs
2 oz.
éclair paste (recipe follows)
½ oz.
gruyere cheese, grated
egg wash
Mix together
éclair paste and cheese. Using
pastry bag with small plain tip, pipe small mounds of about a tablespoon each
onto sheet pans lined with parchment paper.
Bake ato 400 degrees until puffed and brown, about 20-30 minutes.
Make a little slit in side of each to allow steam to escape.
Put the puffs in a warm oven until dry.
Serve warm or at room temperature. Makes
2 servings of 4 puffs each.
Éclair
Paste:
2/3 oz.
water or milk
1/3 oz.
butter
pinch
salt
½ oz.
bread flour
¾ oz.
eggs
Combine
liquid, butter and salt in saucepan and bring to boil.
Remove pan from heat and add flour all at once.
Stir quickly. Return pan to
moderate heat and stir vigorously until dough forms a ball and pulls away from
sides of pan. Transfer dough to bowl
or mixer. With paddle, mix at low
speed until dough has cooked slightly. It
should be about 140 degrees. At
medium speed, beat in eggs a little at a time.
Add no more than a fourth of the eggs at once, and wait until they are
completely absorbed before adding the remainder.
When all eggs are absorbed, the paste is ready to use.
Spiced Shrimp
6 2/3 oz.
peeled, deveined shrimp (using 21 count shrimp)
2/3 oz.
lemon juice or white wine vinegar
1/6 oz.
olive oil
pinch
peppercorns, crushed
1/3 clove
garlic, crushed
1/3 oz.
onion, sliced
¼
bay leaf
pinch
cayenne and salt
water
4 oz.
Italian dressing
Combine all ingredients in stainless steel
saucepan. Add just enough water to
barely cover shrimp. Bring to boil,
then reduce heat to slow simmer. Cook
shrimp slowly, about 1-2 minutes, until just barely cooked.
Cooking time depends on size of shrimp.
They will cook further in hot liquid as they cool.
Let shrimp cool in the liquid. Drain
well and add dressing. Marinate
overnight. Drain well just before
serving. These can be served as is
or with an appropriate dip, such as herbed mayonnaise, cocktail sauce, or
guacamole. Makes 2 servings.
Fried Calamari
10 oz.
squid
heavily seasoned flour
To clean:
Pull entire entrails from body cavity; rinse thoroughly.
Cut body into 3/8” rings; also use tentacles.
Lightly dredge in seasoned flour then deep fry immediately until golden
brown. Serve with cocktail sauce,
tartar sauce and a garlic beurre blanc. Makes
2 servings.
Oyster Fritter
4
oysters
parmesan cheese
egg wash
bread crumbs
Open
oysters. Wash shells and boil in
water for 5 minutes so they may be used as serving dish for fritters.
Just before serving, bread oysters in egg wash and mixed cheese and
crumbs. Dry in butter very quickly.
Serve in shells with salsa. Makes
2 servings.
Scallop Seviche
¾ oz.
sliced scallions, including some of the green
3 ¼ oz.
bay or sea scallops
1 ¼ oz.
diced red bell pepper
1 2/3 oz.
lime juice
2/3 oz.
lemon juice
2/3 oz.
orange juice
2/3 oz.
sliced black olives
¼ oz.
finely chopped parsley
½ oz.
finely chopped cilantro
1/8 oz.
dill
¼ oz.
Dijon
mustard
dash
Worcestershire sauce
dash
Tabasco
pinch
black pepper
pinch
ground cumin
Combine all ingredients with the exception of
the orange juice in serving bowl. If
using bays, leave them whole. Sea
scallops need to be cut into ¼” medallions and then into quarters.
Gently stir scallops into marinade, cover, and refrigerate for 4 hours or
overnight. Drain scallops and toss
with orange juice. Serve on shredded
lettuce and fried corn tortillas. Makes
2 servings.
Rumaki
1 ½
chicken livers
¾ oz.
soy sauce
¼ clove
garlic, crushed
½ slice
ginger root
1 ½
water chestnuts
3 strips
bacon
Trim livers
and cut them into quarters. marinate
overnight with soy sauce, garlic and ginger.
Cut each water chestnut into 3-5 pieces, so that you have the same number
as liver pieces. Cut each slice of
bacon in half. Wrap each liver
p8iece together with a water chestnut piece in a piece of bacon and secure with
a pick. Bake at 400 degrees until
the bacon is cooked, about 15 minutes. Brush
with the marinade 2 or 3 times during the baking.
Makes 2 servings of 3 each.
Spinach Boreks
1 1/3 oz.
spinach
1/3 oz.
butter
1/3 oz.
onion, chopped fine
1/12 oz.
scallions, chopped fine
1/12 oz.
fresh dill, chopped
1 1/3 oz.
feta cheese, crumbled
salt and pepper to taste
2 sheets
Phyllo dough
2/3 oz.
melted butter
Trim, wash
and steam or boil the spinach just until it is thoroughly wilted.
Drain, cool under cold running water, and squeeze dry.
Shop fine. Heat the butter in
a sauté pan. Sauté the onions and
scallions over low heat until soft. . Remove from heat and add spinach and dill.
Mix to coat the spinach lightly with butter.
Mix in cheese. Season to
taste with salt and pepper. Thaw
phyllo if it is frozen. Unwrap and
unfold the stack of sheets and cut them in half lengthwise.
Keep them covered to prevent drying.
Taking one sheet at a time, brush it with melted butter.
Fold in half lengthwise and butter it again.
Put a small mound (about ½ - 2/3 ounce) of spinach mixture toward the
bottom of the strip and a little to one side.
Fold up into triangular packets. Arrange
the triangles on baking sheets with the loose ends of the phyllo on the bottom.
Brush the tops with melted butter. Bake
at 375 until golden brown and crisp, about 20-25 minutes.
Serve war. Makes 2 servings.
Black Bean Cakes
1 ¾ oz.
black burtle beans, washed
1/8 oz.
ancho chili powder
2/3 oz.
onion, coarsely chopped
pinch
cumin
½ slice
bacon, chopped
1 oz.
cheddar cheese
3 ½ oz.
chicken stock
salt and pepper to taste
¼
serraon chili, seeded and finely chopped
1 oz.
salsa
sour cream
cilantro
Sauté onion
and bacon for about 3 minutes. Add
black beans and stock and cook until tender.
Drain well. Put beans, onion
and bacon through meat grinder to make paste.
Season paste with serrano chilis, ancho chili powder, cumin, salt, pepper
and cheese. Take enough paste to
roll into the size of a golf ball, then pound ball between plastic wrap until it
forms an 1/8” thick cake. Sauté
cakes in olive oil, 1 minute per side. Serve
on warm plate with sour cream in the center of the cake, salsa on top and
cilantro garnish. Makes 2 servings.
Ham & Cheese
Feullete
¼
sheet puff pastry dough
1 oz.
shredded swiss cheese
½ oz.
Dijon
mustard
1 oz.
sliced mushrooms, lightly sautéed
2 oz.
shredded boiled ham
½
egg for egg wash
Trim small
trip puff pastry and reserve for decorations.
Cut remaining puff dough in half equally and lay on a parchment lined
baking sheet. Egg was and spread
with thin layer of
Dijon
, leaving 1” border around edges.
Alternate layers of ham, cheese, mushrooms, until they are used up.
Place second half puff dough on top.
Press down around the edges with the tines of a fork.
Cut decorative leaves, etc. from reserved puff dough and arrange on top
of pastry. Brush lightly with water
and wash over top crust. Let dry and
repeat. With knife make vent in top
pastry. Place in 450 oven.
Bake until pastry has puffed and is golden, about 20 minutes.
Cool slightly before cutting into 2 servings.
Garnish with long scallion flower.
Mushroom en Bouchee
4 oz.
mushrooms
1 oz.
minced onions
½ oz.
crumbled bacon
pinch
parsley
¼ oz.
parmesan cheese
½ oz.
butter
Melt butter
and sauté onions and mushrooms. Make
sure most of the moisture exuded by mushrooms has evaporated.
Add bacon, parsley and parmesan. Mix
well. Follow procedure for spinach
boreks, wrap in phyllo leaves to form triangles.
Bake at 375 until golden brown and crisp, about 20-25 minutes.
Serve warm. Makes 2 servings.
Hummus en Bouchee
1 oz.
cooked or canned chick peas, drained
½ oz.
tahini (sesame seed paste)
pinch
curshed garlic
¼ oz.
lemon juice
splash
olive oil
pinch
salt and cayenne pepper
Puree chick
peas with tahini, garlic, lemon juice and olive oil.
Season with salt and cayenne. Chill
for at least one hour so seasonings have time to blend.
Following procedure for spinach boreks, fold up hummus in phyllo
triangles. Bake at 375 until golden
brown and crisp, about 20-25 minutes. Serve
warm. Makes 2 servings.
Cajun Crab Cakes
8 oz.
lump crabmeat
1/6 oz.
cilantro
2 ½ oz.
mayonnaise
6 oz.
breadcrumbs
1 ¼ oz.
butter
Dijon
mustard to taste
Mix
crabmeat, mustard, cilantro and mayonnaise together well until blended.
Form into 4 cakes. Spread
breadcrumbs in flat dish. Lightly
bread each cake, coating evenly. Refrigerate
for at least ½ hour. Melt butter
over medium heat in large skillet. Sauté
crab cakes on each side until golden. Makes
2 servings.
Country House Pate
4 oz.
chicken, ground
2 2/3 oz.
lean pork, ground
1 1/3 oz.
bacon, ground
½ oz.
breadcrumbs
2 oz.
onion, diced and sautéed
2/3
egg
2/3 oz.
brandy
1 clove
garlic, minced
pinch
salt (to taste)
1/12 oz.
each
thyme, marjoram, nutmeg
pinch
ground allspice
pinch
black pepper
1/3
bay leaf
2
black peppercorns
crushed cornichons
grainy mustard
French bread for garnish
Grind all
meats, then process fork and onion together until paste is formed.
Add eggs, breadcrumbs, brandy, garlic, ground meats and seasonings.
Mix thoroughly. Cover the
pate with foil and put in water bath. Bake
for 2 hours or until internal temperature is 150.
Remove from oven, place weights on top and refrigerate overnight, or up
to 2 days. Serves 2.
Liver Mousse Pate
8 oz.
chicken livers
2/3
apple, peeled and sliced
2 2/3 oz.
cream cheese
2 2/3 oz.
butter
1 1/3 oz.
diced onion
pinch
salt and pepper (to taste)
1 1/3 oz.
apple jack
Sauté
apples and onions until soft (5-6 minutes).
Sauté livers to medium rare. While
still warm, puree all ingredients in Robot Coupe.
Pour into mold, let set in refrigerator.
Makes 2 servings.
General
Kitchen Procedures
1.
Students
are not allowed in lab without an instructor present.
2.
Store
food in hotel pan, bain marie pan and plastic containers, either with lids or
wrapped well in plastic and labeled, (product and date).
Do not store food in original
containers or in aluminum.
3.
Always
check to see if there is any of the product already opened before opening another.
4.
Open
boxes of shortening, nuts, etc., by cutting three sides of the box, making a
lid. Scrape down pails of fondant,
shortening and icings to prevent the product from drying out.
5.
Leave
bins full; clean them; lids are on at the end of class.
6.
Empty
dishwasher; turn off and drain machine; clean out strainer; remove plate and
clean out underneath.
7.
Return
items borrowed from another kitchen. This
practice should be kept to an absolute minimum.
8.
Place
all dirty towels in the soiled laundry bus pan.
9.
Save
empty plastic containers or their lids. These
can be re-used to store food products.
10.
All
utensils have a place where they should be stored.
Return them to their proper place. If
in doubt, ask your instructor. (a)
metal with metal, (b) plastic with wood
11.
Organize,
clean and lock cage.
12.
Empty,
clean and sanitized containers; store upside down.
13.
Organize
refrigerators.
| 
