Sure Save

Print

Black Mushroom Chicken, Steamed Fresh Fish Fillet and Spicy Hot Garlic Eggplant

Captain Crunch Breading

YIELD: a lexan full 24 bags Cap¹n Crunch (2#, 2 oz each) 44 lbs Corn Flakes Crumbs Place cereal through HOBART MIXER on the fine grating blade on speed #1, catch crumbs in ³A² Lexan. Alternate, for every 1/2 bag of Cap¹n Crunch add one pound of Corn Flakes. Mix well., Continue until all batches are done. Cover label and date. Store at room temperature. There will be no chunks in the mixture. Seasoned Flour For Breading 50 lbs flour 7 lbs granulated onion 7 1/2 lbs granulated garlic 3 3/4 lbs ground black pepper N0TE: Mix well in HOBART MIXER with the paddle on speed # 1. Method For Breading Chicken Tenders 1) Ensure a clean and proper work space. 2) Obtain required amount of tenders from cooler (do not take too much out at one time, you do not want to promote bacteria growth.) 3) Have a six inch pan with one gallon seasoned flour on the prep table. 4) Have a six inch pan of eqq wash ready on the table next to the flour (use 6 cups pasteurized eggs to one gallon of milk for wash). Also place a four inch 1/2 perforated pan inside of pan. 5 ) Have a six inch pan with Cap¹n Crunch breading next to the egg wash. 6) Be sure to wear gloves when preparing this product. 7) Place two handfuls of chicken tenders into the flour. 8) Move them around being sure to coat all the tenders (do not squish the tenders), 9) Shake off excess flour and dip into egg wash, being sure to coat all the tenders. 10) Lift the tenders out of the egg wash, then put in the Cap¹n Crunch breading. 11) Move the tenders around in the Cap¹n Crunch to be sure to coat all the tenders (do not squish the tenders). 12) Lift the tenders out of the Cap¹n Crunch and shake off excess. 13) Place the breaded tenders into a two-inch pan lined with wax paper, one layer at a time (try to line pan up as tight as possible, but do not overlap tenders). 14) Cover each layer with wax paper. 15) Stack three layers to a pan (any more creates too much weight and tenders become wet). 16) Cover, label and date. 17) Store in the correct place in the cooler, rotate properly and never stack pans on top of each other. Garlic Cream Sauce YIELD: 16 gallons 6 1/2 lbs butter 4 lbs minced shallots 1 lb minced garlic 6 1/2 lbs all purpose flour 15 gallons heavy cream 1 cup white ground pepper 1 cup salt 3 cups julienne basil (1/8 inch) 6 lbs Parmesan cheese In tilt-skillet, on medium heat, melt butter. Add shallots and garlic. Saute for 3 minutes. Slowly whisk in flour to make the roux. Cook for 5 minutes. While stirring add heavy cream and rest of ingredients. Bring to a boil, reduce temperature and simmer for 10 minutes. Transfer to a 5 gallon container. Ice bath. Label, date, day dot, and store in walk-in cooler. Basil Cream Sauce YIELD: 4 1/4 gallons Acquire 4 gallons of cooled garlic cream sauce. Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the oil portion for use in the L.A. Lasagna. Add 16 oz. of solids remaining, to the garlic cream sauce (mix when still warm and loose to better incorporate ingredients). Add 6 oz of cooled blanched spinach. Immersion blend all ingredients together. Transfer to appropriate container. Label, date, day dot, and store in the walk-in. Creole Mustard Sauce YIELD: 13 gallons 8 gallons mayonnaise (heavy) 2 gallons Creole mustard 1 gallon American yellow mustard 1 gallon horseradish (Kraft blue label) 2 1/2 cups cider vinegar 1/2 cup Worcestershire 1/4 cup Tabasco 3 cups red wine vinegar 2 cups water 1/2 cup cayenne pepper 1 cup salt 2 quarts green onions (sliced into 1/4² pieces) 2 quarts chopped garlic 2 quarts trinity: 24 oz green pepper (no seeds or stems) 24 oz celery 24 oz onion Measure and cut equal amounts of celery, green peppers and onions roughly. Add all ingredients together in a ³A² Lexan and mix well with immersion blender. Store in plastic container and cover. Label, date, day dot and store in walk-in.

L.A. Lasagna

1 each pasta sheet (7²x10²) 1 Tbs basil pesto 4 oz lasagna cheese stuffing 4 oz bolognese stuffing tempura batter Panko bread crumbs Place pasta sheet with 7² (shorter side) facing you. Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the solid portion for use in basil cream sauce. Using just the oil portion of the pesto, brush entire pasta sheet, except for 1 inch border at the top of the sheet. Place 4 oz. bolognese and 4 oz cheese stuffing on bottom of pasta sheet, 1/2 way up the sheet. Roll up (pinwheel-style). When rolled 1/2 way up, brush top of pasta skin with egg yolk, and continue rolling until finished. Leave lasagna rolled in the plastic cover. Place rolled lasagna in the cooler for 30 minutes before frying. Preheat fryer to 375 degrees F. Dip lasagna into tempura batter and then roll in bread crumbs. Dip each end into tempura batter about 1² again and bread in bread crumbs again. This prevents stuffing from oozing out. Fry for 3 minutes at 375oF in a fryer basket until golden brown. Remove from oil and let drain. Store in a 2 inch perforated hotel pan. Label, date, day dot and store in walk-in.

Cream Sauce

YIELD: 4 1/4 gallons 1) Acquire 4 gallons of cooled garlic cream sauce. 2) Separate most of the oil layer from the solids of the prepared basil pesto. Reserve the oil portion for use in the L.A. Lasagna. 3) Add 16 oz. of solids remaining, to the garlic cream sauce (mix when still warm and loose to better incorporate ingredients). 4. Add 6 oz of cooled blanched spinach. 5. Immersion blend all ingredients together. 6. Transfer to appropriate container. 7. Label, date, day dot, and store in the walk-in.

Creole Mustard Sauce

YIELD: 13 gallons 8 gallons mayonnaise (heavy) 2 gallons creole mustard 1 gallon American yellow mustard 1 gallon horseradish (Kraft blue label) 2 1/2 cups cider vinegar 1/2 cup Worcestershire 1/4 cup Tabasco 3 cups red wine vinegar 2 cups water 1/2 cup cayenne pepper 1 cup salt 2 quarts green onions (sliced into 1/4² pieces) 2 quarts chopped garlic 2 quarts trinity: 24 oz green pepper (no seeds or stems) 24 oz celery 24 oz onion Measure and cut equal amounts of celery, green peppers and onions roughly. Add all ingredients together in a ³A² Lexan and mix well with immersion blender. Store in plastic container and cover. Label, date, day dot and store in walk-in.

Bolognese Stuffing

7 lbs bolognese 1 quart Panko bread crumbs 1 Tbs Italian seasoning 2 tsp salt 2 tsp cracked black pepper Mix all ingredients together.

L.A. Lasagna Cheese Stuffing

20 lbs ricotta cheese 1 lb shredded Parmesan cheese 10 lbs shredded mozzarella cheese 1/2 quart Panko bread crumbs 2 cups fresh chopped parley 2 Tbs coarse black pepper 2 Tbs granulated garlic 6 Tbs Italian seasoning 2 Tbs salt Place all ingredients into the HOBART mixing bowl. Mix on speed 1 for 5 minutes. Transfer to a ³B² Lexan. Label, date, day dot and store in walk-in.