chef table recipes 2010 11 scribd 5

7/29/2019 Chef Table Recipes 2010 11 Scribd 5

1/56

Chefs Table Recipes

Salsa Bruschetta

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Chefs Knife, Paring Knife , Cutting Board

(Green) Sauce Pan, HH Spatula, Mixing Bowl, Tong for service

Ingredients

2/3 C. Tomato, fresh, diced

1 TBSP Onion, Green, sliced

2 TBSP Onion, Red, diced

2 TBSP Onion, Yellow, diced

TBSP Pepper, Jalapeno, diced

tsp Cilantro, fresh, chopped

tsp Garlic, fresh, minced

1 tsp Seasoning salt, Lawrys

4 oz. Juice, Tomato

1 tsp Juice, Lemon

12 each Garlic toast, toasted

Method of Preparation:

1. Clean & cut all vegetables & herbs. Place in a mixing bowl.2. Measure & add garlic, seasoning salt, tomato juice, & lemon juice. Mix to incorporate.3. Bake garlic toast according to package directions or make your own if you choose.4. Place about 1 TBSP on each garlic toast.5. GarnishCilantro, sprig6. Serves 6


2/56

Chefs Table Recipes

Apple Gorgonzola Coleslaw

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Chefs Knife, Paring Knife, Cutting Board

(Green), (2) Mixing Bowl, Wire Whip, Tong for service

Ingredients Dressing:

1 C. Oil, Canola

1.5 oz. Juice, Lemon from fresh if available

oz. Juice, Lime from fresh if available

3 oz. Juice, Orange from fresh if available

1 oz. Vinegar, Apple Cider

2 oz. Sugar, Brown

TBSP Mustard, Dijon, Grey Poupon

Ingredients Coleslaw:

2 each Apples, Red Delicious, cored & sliced

2 oz. Cabbage, Red, shredded

8 oz. Cabbage, White, shredded

1 oz. Carrot, julienne

oz. Onion, Green, sliced

1 oz. Nut, Sunflower

1 oz. Cranberries, dried

oz. Cheese, Gorgonzola

tsp Herb, Mint, fresh, for garnish


1. In a clean mixing bowl, measure & combine all ingredients for dressing. Stir to incorporate.Place in cooler until needed. Food processor or blender works well for this

2. Clean & cut all vegetables.3. In a large mixing bowl, measure & combine sliced apples, shredded red & white cabbage, julienne carrot,

sliced green onion, sunflower nuts, dried cranberries & gorgonzola cheese. Mix to incorporate.

4. Combine dressing with coleslaw mix. Let marinate.5. GarnishMint, fresh, sprig (Serves 6)


3/56

Chefs Table Recipes

Korean Beef Satay


(Red), Mixing Bowl, Bamboo Skewers, Tong for service

Ingredients

2 Lbs. Beef, Top Sirloin, cut into large julienne

C. Oil, Canola

2 TBSP Oil, Sesame

1 TBSP Garlic, cloves, minced

1 TBSP Ginger, fresh, minced

C. Soy Sauce

C. Vinegar, Rice Wine


1. Cut beef into large julienne. Place in a mixing bowl.2. In a clean mixing bowl, measure & combine canola oil, sesame oil, garlic, ginger, lite soy sauce, & rice

wine vinegar. Mix to incorporate.

3. Pour marinade over beef. Let marinate 8 hours or overnight.4. Place about 4oz. marinated meat on a bamboo skewer.5. Grill on an outside grill about 5 minutes on each side.6. GarnishOnion, Green, flower


4/56

Chefs Table Recipes

Thai Peanut Chicken


(Yellow) Sauce Pan, HH Spatula, Mixing Bowl, Bamboo Skewers, Tong for service

Ingredients

2 Lbs. Chicken, breast, boneless, skinless

1 TBSP Oil, Canola

tsp Garlic, cloves, minced

tsp Ginger, fresh, minced

6 oz. Juice, Orange

2 TBSP Soy Sauce

2 TBSP Sugar

tsp Cumin, ground

tsp Red Pepper Flakes

2 oz. Peanut Butter

2 TBSP Rice Cooking Wine

3 TBSP Coconut Milk

2 oz. Juice, Orange

2 tsp Cornstarch


1. Cut chicken breast in half. Weave chicken accordion-style onto each skewer.2. In a sauce pan, measure & heat oil. Measure & add garlic & ginger. Saut 5 minutes3. Measure & add 1st orange juice, soy sauce, sugar, cumin, red pepper flakes, peanut butter, rice wine &

coconut milk. Bring to boil.

4. In a clean mixing bowl, measure & combine 2nd orange juice & cornstarch. Using wire whisk, whip untilcornstarch is incorporated. Pour into boiling sauce while stirring constantly. Reduce heat to simmer.

5. Grill on an outside grill about 5 minutes on each side while basting with Thai Peanut Sauce.6. GarnishOnion, Green, flower7. Serves 8


5/56

Chefs Table Recipes

Coconut Curry Shrimp


(Green & Blue) Sauce Pan, HH Spatula, Mixing Bowl, Wire Whip, Bamboo Skewer, Tong for service

Ingredients

1.25 lbs Shrimp, Grn/Hdls 16/20ct, P & D

1 oz. Oil, Canola

1 TBSP Garlic, fresh, minced

6 oz. Onion, Yellow, diced

1 TBSP Paste, Red Curry

1 Pt. Water

1 oz. Base, Chicken

3 oz. Sugar, Brown

C. Coconut Milk

tsp Herb, Basil, fresh, chopped

tsp Herb, Cilantro, fresh, chopped

C. Juice, Apple

2 TBSP Cornstarch

2 oz. Coconut flakes


1. Place shrimp in safety thaw overnight or in cooler 3 days to thaw. Peel & devein shrimp. Leave tails on.Place in cooler until needed.

2. In a sauce pan, heat oil. Measure & add garlic & onion. Saut until golden brown.3. Add curry paste. Heat briefly to release flavors.4. Measure & add water, chicken base, brown sugar & coconut milk. Bring to boil. Reduce to simmer.5. In a clean mixing bowl, measure & combine apple juice with cornstarch. Mix to incorporate. Slowly

drizzle into sauce while stirring constantly. Simmer

6. Place shrimp on a grill or in a saut pan. Grill/Saut for 2 to 3 minutes on each side. Baste with Red CurrySauce while cooking.

7. GarnishBasil, Cilantro & toasted Coconut8. Serves 6


6/56

Chefs Table Recipes

Basil Pesto Vegetable Kabobs


(Green), Food Processor, Mixing Bowl, Wire Whip, Bamboo Skewer, Tong for service

Ingredients

7 oz. Basil, fresh

C. Oil, Olive

1 oz. Nut, Pine, toasted


1 tsp Salt

tsp Pepper

8 oz. Mushroom, fresh, whole

8 oz. Onion, Red, quartered

8 oz. Potato, Sweet, diced 1 & steamed

8 oz. Squash, Yellow, sliced coins

8 oz. Tomato, Cherry

8 oz. Zucchini, sliced coins


1. Wash basil leaves and drain well.2. Measure and combine next 5 ingredients with basil in food processor. Blend to a paste.3. Clean & cut all vegetables.4. Marinate vegetables in 1/2 the Basil Pesto Sauce. Reserve other half for brushing on when grilling.5. Place on skewer in order of cleaned x 2.6. Place on flat top grill set to 350F. for 3 minutes on each side or until internal temperature reaches 165F.7. GarnishBasil, fresh, chopped8. Serves 8


7/56

Chefs Table Recipes

Pumpkin Crme Brulee

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Sauce Pan, HH Spatula, 4oz. Ladle,

(2)Mixing Bowl, Fine Mesh Strainer, Wire Whisk, Butane Torch

Ingredients

2 C. Cream, Heavy Whipping

5 oz. Egg, yolk only (about 10 large)

4 oz. Sugar

1 TBSP Vanilla

4 oz. Pumpkin, canned

tsp Cinnamon

tsp Nutmeg

2 TBSP Sugar, Brown


1. Place heavy whipping cream in a sauce pan. Bring almost to boil.2. In a clean mixing bowl, measure & combine egg yolks, sugar, vanilla, pumpkin, cinnamon & nutmeg. Mix

to incorporate.

3. Temper egg mixture with cream. Return to heat. Cook to 185F.4. Pour custard into ramekins seven-eights full.5. Place in water bath in oven set at 325F. for 60 minutes or until set.6. Refrigerate overnight.7. At service, sprinkle brown sugar through fine sieve, then melt with butane torch.8. GarnishMint, fresh, leaf9. Serves 6


8/56

Chefs Table Recipes

Salsa Bruschetta


(Green) Sauce Pan, HH Spatula, Mixing Bowl, Tong for service

Ingredients

2/3 C. Tomato, fresh, diced



2 TBSP Onion, Yellow, diced

TBSP Pepper, Jalapeno, diced

tsp Cilantro, fresh, chopped

tsp Garlic, fresh, minced

1 tsp Seasoning salt, Lawrys

4 oz. Juice, Tomato

1 tsp Juice, Lemon

12 each Garlic toast, toasted


1. Clean & cut all vegetables & herbs. Place in a mixing bowl.2. Measure & add garlic, seasoning salt, tomato juice, & lemon juice. Mix to incorporate.3. Bake garlic toast according to package directions or make your own if you choose.4. Place about 1 TBSP on each garlic toast.5. Garnish Cilantro, sprig6. Serves 6


9/56

Chefs Table Recipes

Apple Gorgonzola Coleslaw


(Green), (2) Mixing Bowl, Wire Whip, Tong for service


1 C. Oil, Canola

1.5 oz. Juice, Lemon from fresh if available

oz. Juice, Lime from fresh if available

3 oz. Juice, Orange from fresh if available

1 oz. Vinegar, Apple Cider

2 oz. Sugar, Brown

TBSP Mustard, Dijon, Grey Poupon

Ingredients Coleslaw:

2 each Apples, Red Delicious, cored & sliced

2 oz. Cabbage, Red, shredded

8 oz. Cabbage, White, shredded


oz. Onion, Green, sliced

1 oz. Nut, Sunflower

1 oz. Cranberries, dried

oz. Cheese, Gorgonzola

tsp Herb, Mint, fresh, for garnish


1. In a clean mixing bowl, measure & combine all ingredients for dressing. Stir to incorporate.Place in cooler until needed. Food processor or blender works well for this

2. Clean & cut all vegetables.3. In a large mixing bowl, measure & combine sliced apples, shredded red & white cabbage, julienne carrot,

sliced green onion, sunflower nuts, dried cranberries & gorgonzola cheese. Mix to incorporate.

4. Combine dressing with coleslaw mix. Let marinate.5. Garnish Mint, fresh, sprig (Serves 6)


10/56

Chefs Table Recipes

Korean Beef Satay


(Red), Mixing Bowl, Bamboo Skewers, Tong for service

Ingredients

2 Lbs. Beef, Top Sirloin, cut into large julienne

C. Oil, Canola

2 TBSP Oil, Sesame



C. Soy Sauce



1. Cut beef into large julienne. Place in a mixing bowl.2. In a clean mixing bowl, measure & combine canola oil, sesame oil, garlic, ginger, lite soy sauce, & rice

wine vinegar. Mix to incorporate.

3. Pour marinade over beef. Let marinate 8 hours or overnight.4. Place about 4oz. marinated meat on a bamboo skewer.5. Grill on an outside grill about 5 minutes on each side.6. Garnish Onion, Green, flower


11/56

Chefs Table Recipes

Thai Peanut Chicken


(Yellow) Sauce Pan, HH Spatula, Mixing Bowl, Bamboo Skewers, Tong for service

Ingredients

2 Lbs. Chicken, breast, boneless, skinless

1 TBSP Oil, Canola


tsp Ginger, fresh, minced

6 oz. Juice, Orange

2 TBSP Soy Sauce

2 TBSP Sugar

tsp Cumin, ground

tsp Red Pepper Flakes

2 oz. Peanut Butter

2 TBSP Rice Cooking Wine

3 TBSP Coconut Milk

2 oz. Juice, Orange

2 tsp Cornstarch


1. Cut chicken breast in half. Weave chicken accordion-style onto each skewer.2. In a sauce pan, measure & heat oil. Measure & add garlic & ginger. Saut 5 minutes3. Measure & add 1st orange juice, soy sauce, sugar, cumin, red pepper flakes, peanut butter, rice wine &

coconut milk. Bring to boil.

4. In a clean mixing bowl, measure & combine 2nd orange juice & cornstarch. Using wire whisk, whip untilcornstarch is incorporated. Pour into boiling sauce while stirring constantly. Reduce heat to simmer.

5. Grill on an outside grill about 5 minutes on each side while basting with Thai Peanut Sauce.6. Garnish Onion, Green, flower7. Serves 8


12/56

Chefs Table Recipes

Coconut Curry Shrimp


(Green & Blue) Sauce Pan, HH Spatula, Mixing Bowl, Wire Whip, Bamboo Skewer, Tong for service

Ingredients

1.25 lbs Shrimp, Grn/Hdls 16/20ct, P & D

1 oz. Oil, Canola



1 TBSP Paste, Red Curry

1 Pt. Water

1 oz. Base, Chicken

3 oz. Sugar, Brown

C. Coconut Milk


tsp Herb, Cilantro, fresh, chopped

C. Juice, Apple

2 TBSP Cornstarch

2 oz. Coconut flakes


1. Place shrimp in safety thaw overnight or in cooler 3 days to thaw. Peel & devein shrimp. Leave tails on.Place in cooler until needed.

2. In a sauce pan, heat oil. Measure & add garlic & onion. Saut until golden brown.3. Add curry paste. Heat briefly to release flavors.4. Measure & add water, chicken base, brown sugar & coconut milk. Bring to boil. Reduce to simmer.5. In a clean mixing bowl, measure & combine apple juice with cornstarch. Mix to incorporate. Slowly

drizzle into sauce while stirring constantly. Simmer

6. Place shrimp on a grill or in a saut pan. Grill/Saut for 2 to 3 minutes on each side. Baste with Red CurrySauce while cooking.

7. Garnish Basil, Cilantro & toasted Coconut8. Serves 6


13/56

Chefs Table Recipes

Basil Pesto Vegetable Kabobs


(Green), Food Processor, Mixing Bowl, Wire Whip, Bamboo Skewer, Tong for service

Ingredients

7 oz. Basil, fresh

C. Oil, Olive

1 oz. Nut, Pine, toasted


1 tsp Salt

tsp Pepper

8 oz. Mushroom, fresh, whole

8 oz. Onion, Red, quartered

8 oz. Potato, Sweet, diced 1 & steamed

8 oz. Squash, Yellow, sliced coins

8 oz. Tomato, Cherry

8 oz. Zucchini, sliced coins


1. Wash basil leaves and drain well.2. Measure and combine next 5 ingredients with basil in food processor. Blend to a paste.3. Clean & cut all vegetables.4. Marinate vegetables in 1/2 the Basil Pesto Sauce. Reserve other half for brushing on when grilling.5. Place on skewer in order of cleaned x 2.6. Place on flat top grill set to 350F. for 3 minutes on each side or until internal temperature reaches 165F.7. Garnish Basil, fresh, chopped8. Serves 8


14/56

Chefs Table Recipes

Pumpkin Crme Brulee

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Sauce Pan, HH Spatula, 4oz. Ladle,

(2)Mixing Bowl, Fine Mesh Strainer, Wire Whisk, Butane Torch

Ingredients

2 C. Cream, Heavy Whipping

5 oz. Egg, yolk only (about 10 large)

4 oz. Sugar

1 TBSP Vanilla

4 oz. Pumpkin, canned

tsp Cinnamon

tsp Nutmeg

2 TBSP Sugar, Brown


1. Place heavy whipping cream in a sauce pan. Bring almost to boil.2. In a clean mixing bowl, measure & combine egg yolks, sugar, vanilla, pumpkin, cinnamon & nutmeg. Mix

to incorporate.

3. Temper egg mixture with cream. Return to heat. Cook to 185F.4. Pour custard into ramekins seven-eights full.5. Place in water bath in oven set at 325F. for 60 minutes or until set.6. Refrigerate overnight.7. At service, sprinkle brown sugar through fine sieve, then melt with butane torch.8. Garnish Mint, fresh, leaf9. Serves 6


15/56

Chefs Table Recipes

Pancetta Crisps with Goat Cheese & Pear


(Green) Sheet Pan, Tong for service

Ingredients

1/3 LB Pancetta, Italian bacon (12 pieces)

1 each Pear, Bartlet

2 oz Cheese, Goat, crumbled

tsp Pepper, Black, coarse

1 TBSP Honey


1. Place pancetta on parchment lined sheet pan. Bake in oven set to 400F for 8 to 10 minutes.2. Core pear with an apple corer. Cut pear lengthwise in 12 thin strips.3. On an appetizer plate place 1 slice pear, then 1 slice pancetta. Repeat. Top with 1 TBSP goat cheese.

Drizzle honey over top. Sprinkle black pepper lightly.

4. Garnish Thyme, sprig5. Serves 6


16/56

Chefs Table Recipes

Pumpkin Ginger Soup


(Green), 3-Qt. Sauce Pan, HH Spatula, Food Processor, Wire Whip, Tong for service


1 15oz. Pumpkin Puree

1 Pt Water

1 oz. Base, Chicken

6 oz. Guava Nectar

1/3 C. Peanut Butter

tsp Garlic, Cloves, minced



TBSP Juice, Lime from fresh

2 TBSP Sugar, Brown

tsp Pepper, Cayenne


1. In a 3-quart sauce pan, combine pumpkin puree, water, chicken base, & guava nectar. Bring to boil. Reduceheat to simmer. Simmer 10 minutes

2. In a blender or food processor, take 1 C. from Step#1 with peanut butter, garlic, ginger, green onion, &lime juice. Blend until smooth. Return to saucepan.

3. Add brown sugar & cayenne pepper. Simmer for 20 minutes.4. Garnish Chive, fresh, Chopped & Toasted Pumpkin Seeds & Candied Ginger5. Serves 6


17/56

Chefs Table Recipes

Buffalo Filet Mignon


(Red), Mixing Bowl, 3-Qt Sauce Pan, HH Spatula, Grill, Tong for service

Ingredients

2.25 Lbs. Buffalo Tenderloin Steaks 6oz. each

6 each Bacon, preferably Cloverdale

C. Wine, Burgundy

2 oz. Butter

10 oz. Mushroom, fresh, sliced


tsp Garlic Salt

1 dash Pepper, White

C. Milk, 2%

C. Soup, Cream of Mushroom

1 oz. Base, Beef

1 tsp Worcestershire

1 tsp Kitchen Bouquet

1 tsp Mustard, Dijon


1. Cut buffalo into 6oz. steaks. Remember to remove silver skin.2. In a 3-quart sauce pan, measure & combine wine, butter, mushrooms, onions, garlic salt, & white pepper.

Bring to boil. Reduce to simmer. Simmer until liquid is gone.

3. Measure & add milk, cream of mushroom soup, beef base, Worcestershire, kitchen bouquet, & Dijonmustard. Simmer for 10 minutes

4. Place steak on grill & cook to your choice of doneness. About 5 minutes on each side for medium rare.When steaks are done let rest for a few minutes.

5. Ladle 4oz Burgundy Wine Sauce over each steak. Serve6. Garnish Tomato rose with parsley sprig. (Serves 6)


18/56

Chefs Table Recipes

Pheasant Chasseur


(Yellow) Sauce Pan, HH Spatula, Mixing Bowl, Ladle, Tong for service

Ingredients

1 3.5Lbs. Pheasant, Whole

1 tsp Salt

1/3 tsp Pepper

1 tsp Herb, Thyme, fresh

1 TBSP Butter, Clarified

1 tsp Oil, Olive

5 oz. Mushroom, fresh, sliced

1 TBSP Shallot, fresh, chopped


1 oz. Paste, Tomato

C. Wine, White Cooking

2 oz. Demi-Glace

2 C. Water

8 oz. Tomato, Whole, diced

1 tsp Herb, Parsley, fresh, chopped

1 tsp Herb, Tarragon, fresh, chopped

1 oz. Butter


1. Clean & cut pheasant into 4 equal portions. Salt & Pepper all sides. Top each piece with a sprig of thyme.Place in a sprayed sheet pan. Bake in oven at 400F. for 10 minutes. Turn heat down to 300F. for 30 to 40

minutes or until internal temperature reaches 165F.

2. In a sauce pan, measure & heat clarified butter & oil. Add mushrooms & saut until brown, Add shallots &garlic. Saut until aromatic. Add tomato paste, white wine, & brandy. Reduce by half. Add demi-glace &

tomato. Simmer until sauce coats the back of a spoon. Add parsley & tarragon. Adjust seasoning with S &

P. Finish with butter. Ladle 4oz. sauce over each pheasant.

3. Garnish Herb, Parsley & Tarragon, chopped. (Serves 4)


19/56

Chefs Table Recipes

Edamame Succotash


(Green) Mixing Bowl, Saut Pan, HH Spatula, Slotted spoon for service

Ingredients

10 oz. Edamame

10 oz. Corn

2 oz. Pepper, Red, julienne

15 oz. Bean, Black, drained & rinsed

2 oz. Oil, Olive




1. Clean & cut all vegetables & herbs.2. In a clean mixing bowl, measure & combine all ingredients. Mix to incorporate. Let marinate 4 hours.3. In a saut pan place marinated ingredients. Saut until al dente.4. Garnish Herb, Basil, fresh, chopped5. Serves 6


20/56

Chefs Table Recipes

Tuscan Roasted Baby Red Potatoes


(Green), Food Processor, Mixing Bowl, Wire Whip, Tong for service

Ingredients

24 oz. Potatoes, Red, quartered

C. Oil, Olive

1 tsp Garlic, fresh, minced

each Lemon, fresh, zested & juiced

tsp Salt, Kosher

1 dash Pepper, Black, coarse ground

1 TBSP Sage, fresh, chopped

1 TBSP Rosemary, fresh, chopped

1 TBSP Thyme, fresh, chopped


1. Clean & cut all vegetables & herbs.2. In a large mixing bowl, measure and combine all ingredients.3. Place in a sprayed oven pan. Bake at 400F. for about an hour or until browned & done in middle.4. Garnish Herb, Sage, Rosemary, or Thyme, fresh, chopped5. Serves 4


21/56

Chefs Table Recipes

Sauted Garlic Haricot Vert


(Green), Food Processor, Mixing Bowl, Wire Whip, Tong for service

Ingredients

10 oz. Bean, Green, Haricot Vert

4 oz. Carrot, Baby Slim


C. Oil, Olive


each Lemon, fresh, zested & juiced

tsp Salt, Kosher

1 dash Pepper, Black, coarse ground

1 TBSP Sage, fresh, chopped

1 TBSP Rosemary, fresh, chopped

1 TBSP Thyme, fresh, chopped


1. Clean & cut all vegetables & herbs.2. In a large mixing bowl, measure and combine all ingredients.3. Place in a sprayed oven pan. Bake at 400F. for about 15 minutes or until vegetables are al dente.4. Garnish Herb, Parsley, fresh, chopped5. Serves 4


22/56

Chefs Table Recipes

Homemade Apple Crisp with Cinnamon Ice Cream

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Chefs Knife, Paring Knife, Apple Corer,

Cutting Board (Green), (2)Mixing Bowl, Food Processor, Bake Pan

Ingredients

3 Lbs Apples, Red Delicious, peeled, cored, & sliced

4 oz. Sugar, Brown

4 oz. Sugar, White

4 oz. Butter, softened

4 oz. Sugar, Brown

4 oz. Sugar, White

4 oz. Oatmeal

4 oz. Flour

tsp Cinnamon

tsp Nutmeg


1. Peel, core, & slice apples. Place in orange juice to keep from turning brown. When ready to bake. Drainorange juice.

2. In a clean mixing bowl, measure & combine brown sugar & white sugar. Toss in apples to coat.3. In a food processor, measure & combine butter, brown sugar, white sugar, oatmeal, flour, cinnamon, &

nutmeg. Pulse until ingredients are incorporated.

4. Pour coated apple mixture into sprayed baking pan.5. Bake in oven set at 350F. for 60 minutes or until crust is golden brown6. Garnish Cinnamon Ice Cream & Mint, fresh, leaf7. Serves 12


23/56

Chefs Table Recipes

Pork Pot Stickers (Serves 6)


(Green), (2) Mixing Bowls, Skillet, Dish Towel, Hot Pads, Tong for service

Ingredients

2 C. Cabbage, Napa, chopped

tsp Salt + 1/8 tsp

3 oz Pork, ground

1 TBSP Ginger, minced

2 tsp Garlic, minced

2 TBSP Carrot, shredded

C. Onion, Green, sliced thin

1 TBSP Soy Sauce

2 tsp Oil, Sesame

each Egg, slightly beaten

1/8 tsp Pepper, Black, ground

30 each gyoza wrapper

C. Oil, Canola


1. In large bowl, toss cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towelgather ends together, and twist to squeeze out water. Wipe bowl clean, then return cabbage to it. Add pork,

ginger, garlic, carrots & scallions and stir to combine.2. In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in

pepper and remaining 1/8 teaspoon salt.

3. On dry surface, lay out 1 gyoza wrapper, keeping remaining wrappers covered with dampened cloth orpaper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger.

Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, usingthumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats

against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve

in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Coverloosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

4. In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, thenremove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one

another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skilletto distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are

crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are

browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes.

Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet.

Remove skillet and serve pot stickers warm.


24/56

Chefs Table Recipes

Lobster Bisque (Serves 16)


(Green), 4-Qt. Sauce Pan, Saut Pan, HH Spatula, Induction Burner, Wire Whip, Tong for service


1 oz. Butter



1 TBSP Paprika

1 oz. Paste, Tomato

1 Qt. Water

2 oz. Base, Lobster

2 oz. Butter

3 oz. Flour

1 Pt. Cream, Heavy Whipping

1 Lb. Lobster, meat from claws

To taste Tabasco

To taste Worcestershire

To Taste Seasoning, Old Bay


1. In a saut pan, saut lobster shells & onion in butter.2. Add garlic, paprika, & tomato paste. Cook for a few minutes.3. Add brandy & deglaze. Let brandy reduce until dry.

Veloute:

4.

In a sauce pan, measure & combine water with lobster base,

5. In a saut pan, measure & combine butter with flour to form roux. Add roux to boiling lobster stock.6. Add the veloute to brandy reduction. Simmer 30 minutes. Strain through a fine chinois or cheesecloth.

Return bisque to simmer.

7. Dice lobster, saut, add to bisque, simmering gently for 5 minutes.8. Adjust seasoning to taste with salt, pepper, Old Bay seasoning, Tabasco, & Worcestershire.


25/56

Chefs Table Recipes

Cedar Plank Salmon


(Blue), Mixing Bowl, Cedar Planks, Wire Whip, Grill Brush, Grill, Tong for service

Ingredients

1.5 Lbs. Salmon, fresh, skinned & pin bones removed

1 TBSP Oil, Olive

2 oz. Honey

1/8 C. Vinegar, Balsamic

1 TBSP Seasoning, Citrus Grille


1. Cedar planks need to be soaked overnight in water. Then they need to be placed in Woodstone pizza ovenfor about 3 minutes or until the wood is browned on top. Remove from oven, brush browned surface with

olive oil.

2. If using fresh salmon, remove skin and pin bones.3. In a clean mixing bowl, measure & combine honey & balsamic vinegar. Stir to incorporate.4. Brush salmon fillets with honey-balsamic glaze. Sprinkle with citrus grille seasoning.5. Place in Woodstone oven set to 450F for about 20 minutes. You will need to have a spray bottle of water at

station to spray down board if it flames up. Internal temperature should be 165F.

6. Garnish Lemon wedge with parsley sprig7. (Serves 6)


26/56

Chefs Table Recipes

Roast New York Strip Loin with Orange Balsamic Glaze


(Red) Sauce Pan, HH Spatula, Mixing Bowl, Ladle, Tong for service

Ingredients

1 2Lbs. Beef, New York Strip Loin Roast

C. Oil, Canola

2 TBSP Oil, Sesame

1 TBSP Garlic, Cloves, minced


C. Soy Sauce

C. Rice Wine Vinegar

4 oz. Jelly, Orange Marmalade

C. Vinegar, Balsamic

oz. Herb, Mint, fresh, chopped


1. On red cutting board, place roast fat side up. Cut slits in both directions for marinate to access. Place insprayed 2" full size pan.

2. In a clean mixing bowl, measure & combine canola oil, sesame oil, garlic, ginger, soy sauce, & rice winevinegar. Mix to incorporate. Pour over roast. Let marinate overnight.

3. Discard marinate. Roast in combi oven set to combi at 300F. for 2 hours or until internal temperaturereaches 155F.

4. In a sauce pan, measure & combine jelly, balsamic vinegar, & mint. Bring to boil. Reduce to simmer.Sauce should coat back of a spoon.

5. Garnish Herb, Mint, fresh, chopped.6. (Serves 4)


27/56

Chefs Table Recipes

Red Quinoa & Farro Slider


(Green) Mixing Bowl, (2) Saut Pan, HH Spatula, Food Processor, Slotted spoon for service

Ingredients

2 C. Water

1 oz. Base, Vegetable, Sauted

4 oz. Quinoa

4 oz. Farro

8 oz. Tofu


1 TBSP Herb, Cilantro, fresh, chopped

1 TBSP Chili Powder

1 tsp Cumin

1 oz. Crumbs, Panko Style

1 TBSP Crumbs, Panko Style

2 TBSP Oil, Olive


1. In a saucepan bring 1 cup vegetable stock to boil. Add quinoa. Simmer 15 minutes uncovered.2. In a saucepan bring 1 cup vegetable stock to boil. Add farro. Simmer 25 minutes uncovered.3. Puree 1 C. cooked farro, leaving a little texture. Place in clean mixing bowl.4. Puree the tofu. (Yield should be about 2 C. when whipped); Add to pureed farro.5. Measure & add to mixing bowl the rest of cooked farro, cooked quinoa, vegetable stock, garlic, cilantro,

chili powder & cumin. Mix well to incorporate. Season with S & P. Add 1st Panko breads crumbs to

mixture.

6. Portion out burger mix into 3oz. patties & lightly coat with Panko crumbs.7. Pan sear each burger in olive oil on a flat top grill set to 350F. for 3 minutes on each side.8. Garnish Herb, Cilantro, fresh, chopped9. Serves 6


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Chefs Table Recipes

Aztec Blend


(Green), 4 Half Pan, HH Spatula, Solid Spoon for service

Ingredients

8 oz. Aztec Blend

2.5 C. Water

1 TBSP Base, Chicken

1 TBSP Herb, Basil, fresh, chopped


1. In a sprayed 4" half pan, measure & combine Aztec blend, water, & chix base. Stir to incorporate.2. Place in combi oven or steamer for 45 minutes or until split peas are soft.3. Garnish Herb, Basil, fresh, chopped4. Serves 4


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Chefs Table Recipes

Gingered Baby Carrots


(Green), Food Processor, Mixing Bowl, 4 Half Pan, HH Spatula, Slotted Spoon for service

Ingredients

1 oz. Butter

1.5 Lb. Carrot, Baby Slim

2 oz. Honey

1 TBSP Ginger, candied

1 oz. Herb, Mint, fresh, chopped

1 each Lemon, fresh, zested & juiced


1. In a 4" half pan, melt butter. Toss with carrots.2. Stir in honey & crystallized ginger. Season with S & P. Sprinkle with chopped mint3. Roast in combi-oven set to dry heat at 350F for 15 minutes or until internal temperature reaches 165F.4. Garnish Herb, Mint, fresh, chopped5. Serves 8


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Chefs Table Recipes

Irish Crme Cheesecake with Monster Cookie Crust


(Green), (2)Mixing Bowl, Hobart Mixer with Paddle Attachment, Bake Pans, (2) 9-inch Spring form Pans, Scraper

Monster Cookie Crust

Ingredients

4 oz. Butter, softened

1 Cup Sugar

1 Cup Sugar, Brown

3 each Eggs

tsp Vanilla

tsp Honey

20 oz. Peanut Butter

4 Cups Oatmeal

TBSP Baking Soda

Cup Chocolate Chips

Cup M & Ms


1) Preheat oven to 350F.

2) In a mixer with paddle attachment, measure & cream, butter & sugars.

3) Measure & add egg, vanilla & honey. Mix to incorporate.

4) Measure & add peanut butter, oatmeal, & baking soda. Mix to incorporate.

5) Measure & add chocolate chips and M & Ms. Mix on low, just to incorporate.

6) Flatten on bottom of a sprayed spring form pan, and 1-inch up the sides.

7) Bake 8-10 minutes at 350F.

8) Remove from oven. Place in cooler while making filling.


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Chefs Table Recipes

Filling:

4 oz. Cornstarch

1 Lb. Sugar

5 lbs. Cream Cheese

8 each Eggs

4 each Egg, yolk only

1 oz. Vanilla

1 each Orange, zest only

1 C. Cream, Heavy Whipping/Baileys Irish Crme


1) Prepare monster cookie dough according to sub-recipe. Pre-bake monster cookie crust into spring form

pan. Let cool.

2) Premix the cornstarch with the sugar; using a paddle, cream together the sugar mixture & the cream

cheese.

3) In a separate mixing bowl, measure & combine eggs, egg yolks, vanilla, & orange zest; add gradually,

one-quarter at a time, to the cream cheese mixture, making sure to scrape sides, bottom of bowl, & paddle

attachment after each addition.

4) Add Baileys Irish Crme & mix to incorporate.

5) Fill spring form pans, three-quarter full with batter.

6) Using a water bath, bake at 300F. for about 60 to 90 minutes or until the center is slightly set.

7) Chill. Unmold the next day.

8)Appropriate Serving Dish: Dessert Plate Clear

9) Garnish: Herb, Mint, fresh, sprig


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Chefs Table Recipes

Black Bean & Mango Salsa

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Chefs Knife, Paring Knife, Zester, Peeler,

Cutting Board (Green), (2) Mixing Bowls, Can Opener

Ingredients

1 C. Bean, Black, canned, drained & rinsed

1 each Mango, fresh, peeled & diced

3 each Tomato, fresh, diced


TBSP Ginger, minced

1 TBSP Cilantro, fresh, chopped

1 each Lime, fresh, zested & juiced

1 each Orange, fresh, zested & juiced


1. Using can opener, open black beans. Drain & rinse. Place in mixing bowl.2. Clean & cut all fruit, herbs, & vegetables. Add to mixing bowl.3. Zest & juice lime & orange. Add to mixing bowl.4. Mix recipe thoroughly. Salsa is best when made a day ahead.5. Garnish: Herb, Cilantro, fresh, sprig6. Serves 8


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Chefs Table Recipes

Sun Dried Tomato Hummus


(Green), Can Opener, Food Processor, Mixing Bowl, Scraper


1 oz. Tomato, Sun-Dried

8 oz. Beans, Garbanzo, canned, drained (reserve 1 TBSP juice)

1 tsp. Garlic, Cloves, minced

each Lemon, fresh squeezed juice

2 TBSP Oil, Olive

1 TBSP Parsley, fresh, chopped

oz. Nut, Pine, toasted

oz. Paste, Tahini

tsp. Salt, Kosher

To taste Tabasco


1. Drain garbanzo beans/chick peas. Reserve 1 TBSP liquid.2. Toast pine nuts in oven set to 350F. until golden brown3. Measure and combine all ingredients in food processor and blend until desired consistency4. Garnish: Herb, Parsley, fresh, chopped5. Serves 8


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Chefs Table Recipes

White Chicken Chili


(Green & Yellow), Food Processor, Can Opener, 4-Qt Stock Pot, HH Spatula, Saut Pan, Ladle for service

Ingredients


1 oz. Celery, diced

1 oz. Peppers, Jalapeno, canned, diced

tsp. Garlic, Cloves, minced

1 C. Water


8 oz. Chicken, Breast, cooked, diced

2. Each Bean, Great Northern, canned

1 Pt. Cream, Heavy Whipping

1 tsp. Cumin

1 dash White Pepper

2 oz. Butter

3 oz. Flour


1. In a food processor, measure & combine onions, celery, jalapeno peppers and garlic. Pulse to coarsechop.

2. Place in 4-Qt stock pot. Measure & add water & chicken base. Bring to boil.3. Grill chicken & cut into 1/2 inch dice. Add to stock pot.4. Measure & add great northern beans.5. Measure & add heavy cream6. Measure & add cumin & white pepper. Simmer 10 minutes7. In a saut pan, melt butter, add flour to form roux. Saut 5 minutes. Place cooked roux in cooler for 15

minutes to cool. Add to simmering soup. Simmer 10 minutes

8. Garnish: Herb, Cilantro, fresh, sprig9. Serves 8


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Chefs Table Recipes

Jamaican Jerk Chicken Wings


(Green & Yellow) Sauce Pan, HH Spatula, Food Processor, Sheet Pan, Tong for service

Ingredients


2 oz. Peppers, Jalapeno, canned, sliced

2 TBSP Soy Sauce

3 oz. Honey

6 oz. Juice, Orange

2 TBSP Juice, Lime



1 TBSP Allspice

2 tsp. Salt, Kosher

1 tsp. Pepper, Black, ground

4 oz. Sugar, Brown

1 tsp. Thyme

1 tsp. Cinnamon, ground

2 tsp. Nutmeg, ground

2.5 Lbs. Chicken Wings, rinsed


1. In a food processor or blender, measure & combine all ingredients except chicken wings. Blend on high for2 minutes.

2. Pour half sauce over chicken wings. Let marinate overnight.3. Place remaining sauce in sauce pan and bring to boil. Simmer 10 minutes.4. After wings have marinated overnight, place them on a sprayed sheet pan. Place in oven set to 350F for 20

minutes or until internal temperature reaches 165F.

5. Garnish Herb, Cilantro, fresh, chopped.6. (Serves 16)


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Chefs Table Recipes

Crab Cakes



Ingredients

12 oz. Crab, Lump Meat

1 oz. Bread Crumbs

3 TBSP Mayo

1 each Egg, fresh

tsp. Mustard, Grey Poupon

tsp. Worcestershire

tsp. Salt, Kosher

1 dash Pepper, White

1 TBSP Parsley, fresh, chopped

1 tsp. Onion, Green, diced

2 TBSP Butter, Clarified


1. Pick over crab meat to remove any bits of shell.2. In a clean mixing bowl, measure & combine bread crumbs, Mayo, eggs, mustard, Worcestershire, salt,

pepper, parsley, & green onion.

3. Fold in crab meat. Form by hand into 4oz. round cakes or (2) 2oz. cakes4. Pan-fry crab cakes in clarified butter.5. Garnish: Lemon wedge with Parsley sprig6. Serves 10


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Chefs Table Recipes

Asian Edamame Hummus Wrap


(Green), 2-Qt Sauce Pan, Mixing Bowl, Food Processor, Sheet Pan

Edamame Hummus

Ingredients

10 oz. Edamame, soybean, shelled, cooked

TBSP Garlic Cloves, minced

TBSP Ginger, minced

each Orange, fresh, juiced

C. Oil, Canola

1 TBSP Oil, Sesame

oz. Nut, Sesame Seeds, toasted

1 TBSP Sugar, Brown

TBSP Soy Sauce

To thin Water


1. Place edamame in 2-Qt sauce pan. Steam 8 minutes or until soft. Place in cooler to cool.2. Toast sesame seeds in oven set to 350F.3. Juice orange.4. In a food processor, measure & combine cooled edamame, garlic, ginger, orange juice, canola oil, sesame

oil, toasted sesame seeds, brown sugar, soy sauce & water.

5. Finished product should have consistency of peanut butter. Smooth & creamy.6. Garnish Nut, Sesame Seed toasted7. Serves 6


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Chefs Table Recipes

Ingredients

6 each Tortilla, floured, 7-inch

6 oz. Onion, Red, julienne

6 oz. Pepper, Green, julienne



C. Oil, Canola

2 TBSP Oil, Sesame



C. Soy Sauce



8. Clean & cut all vegetables & herbs. Place in cooler until needed.9. In a clean mixing bowl, measure & combine canola oil, sesame oil, garlic, ginger, soy sauce & rice wine

vinegar. Mix to incorporate. Pour over cut vegetables. Let marinate 4 hours.

10. Place marinated vegetables on flat top grill set to 350F. for 10 minutes. Place in blast chiller to cool to 40F.11. For assembly:

Spread 1 TBSP edamame hummus on floured tortilla

Top with 4oz grilled/cooled vegetables.

Roll wrap burrito style & cut in half on diagonal.

12. Garnish Edamame Hummus13. Serves 6


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Chefs Table Recipes

Grasshopper Pie in Oreo Cookie Crust


(Green), Spatula, Microwave, Pie Wedge for service.

Ingredients

1 each Oreo Cookie Crust9-inch

2 Qts. Ice Cream, Mint Chocolate Chip softened

1 C. Topping, Hot Fudge


1) Place softened ice cream in Oreo cookie crust. Freeze 1 hour

2) Warm hot fudge topping in microwave until pourable. About 1 minute

3) Pour warmed fudge over top of frozen ice cream. Refreeze 1 hour.

4) When cutting final product it is best to run knife under hot water then dry with dry cloth.

Do this after each cut so layers wont bleed into each other.

5) Garnish: Herb, Mint, sprig & Chocolate swirl


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Chefs Table Recipes

Wild Rice Stuffed Mushrooms with Mornay Sauce

Cooking Equipment: LB & OZ scale, Measuring Cups & Spoons, Chefs Knife, Paring Knife, Sauce Pan, Saut

Pan, Cutting Board (Green), Mixing Bowls, Bake Pan, Tongs for service

Ingredients

8 oz. Rice, Wild, broken


3 C. Water

1 TBSP Oil, Olive

C. Onion, diced

C. Celery, diced


1 LB Mushroom, fresh, sliced

3 TBSP Herb, Parsley, fresh, chopped

8 oz. Cheese, Parmesan, shredded

2.5 LB Mushroom, Jumbo, fresh, stems removed

Mornay Sauce

1 oz. Butter

2 oz. Flour

2 C. Milk, 2%

1 pinch White Pepper

1 pinch Nutmeg

2 oz. Cheese, Parmesan, grated

2 oz. Cheese, Gruyere


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Chefs Table Recipes


1. In a sauce pan measure and combine wild rice with chicken base and water. Bring to boil. Simmer 30minutes or until rice is tender. Place in cooler to chill

2. In a saut pan heat olive oil. Add onion, celery, garlic & sliced mushrooms. Saut until tender. Place incooler to chill.

3. In a mixing bowl combine Step # 1 with Step # 2. Add parsley & parmesan cheese. This is wild ricestuffing.

4. Rinse jumbo mushrooms. Pat dry. Place on appropriate size baking pan. Drizzle with white wine. Bake inoven set to 350F. for about 5 minute.

5. For Mornay sauce, place butter in sauce pan. Add flour to form roux. Cook roux for 2 minutes. Add milk &bring to almost boil. Reduce heat. Add white pepper, nutmeg, parmesan & gruyere cheese. Simmer until

cheese is melted and sauce coats the back of a spoon. Keep warm while stuffing mushrooms

6. Take mushrooms from Step #4 & stuff with wild rice stuffing. Place in oven set to 350F for about 10minutes. Ladle about 2oz. Mornay per 3 stuffed mushrooms.

7. Garnish: Herb, Parsley, fresh, chopped8. Serves 6


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Chefs Table Recipes

Minted Fruit Salad


(Green), Zester, Mixing Bowl, Slotted Spoon for service


1 each Apple, Red Delicious, sliced

2 each Banana, rings

1 each Mango, fresh, cubed

each Pineapple, fresh, cubed

8 oz. Strawberry, fresh, stems removed & halved

1 each Lemon, fresh, zested & juiced

each Lime, fresh, zested & juiced

each Orange, fresh, zested & juiced

2 TBSP Mint


1. Clean & cut all fruits & herbs. (Except Bananas & Strawberry)2. Zest & juice all citrus.3. In a clean mixing bowl, measure & combine all ingredients. Mix to incorporate. Let marinate overnight.

(Except Bananas & Strawberry). These need to be put in just before serving.

4. Garnish: Herb, Mint, fresh, chopped5. Serves 8


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Chefs Table Recipes

Shrimp & Chicken Black Barley Paella


(Green & Yellow), Food Processor, Can Opener, 4-Qt Stock Pot, HH Spatula, Saut Pan, Ladle for service

Ingredients

3 C. Water


1 C. Wine, White

2 TBSP Oil, Olive

8 oz. Chicken, Breast, cooked, diced

C. Onion, diced

1 tsp. Garlic, Cloves, minced

C. Pepper, Green

C. Pepper, Red

1 pinch Saffron

2. oz. Sausage, Chorizo

8 oz. Black Barley

10 oz. Tomato, fresh, diced

1 oz. Tomato Paste

8 oz. Shrimp

8 oz. Mussel

4 oz. Peas, frozen

3 TBSP Herb, Parsley, fresh, chopped

1 each Lemon, cut into wedges


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Chefs Table Recipes


1. In a sauce pan bring water, chicken base & white wine to boil. Set aside.2. Using paella pan saut chicken in olive oil.3.

Add onion, garlic, peppers, saffron & chorizo. Saut until vegetables are soft & sausage is brown.

4. Stir in black barley, diced tomato & tomato paste.5. Add boiling stock a little at a time, stirring each addition constantly until stock is almost absorbed.

Cover. Let cook for 35 minutes or until barley is tender.

6. Add shrimp, mussels & peas and let cook, covered, for an additional 5 to 7 minutes.7. Garnish: Herb, Parsley, fresh, sprig & Lemon wedges.8. Serves 8


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Chefs Table Recipes

Grilled Rainbow Trout with Pineapple Salsa


(Green & Blue), Mixing Bowl, Zester, Grill, Tong for service

Ingredients

2.5 LB Trout, Rainbow, 8oz. boned

2 oz. Flour

2 TBSP Mrs. Dash Original

2 TBSP Oil, Canola

1 oz. Spinach

6 oz. Pineapple, fresh, diced



1 TBSP Pepper, Jalapeno, brunoise

tsp. Herb, Cilantro, fresh, chopped

2 TBSP Sugar, Brown



1. Thaw trout. Remove skin. Place in cooler until needed.2. Dredge trout in flour/Mrs. Dash Original.3. Grill on flat top grill set to 350F. skin side up for 4 minutes, then flip & grill skin side down 4 minutes.4. Clean & cut all fruits, vegetables & herbs. Place in cooler.5. In a clean mixing bowl combine pineapple, red/green/jalapeno peppers, cilantro, brown sugar & lime zest

w/juice. Mix to incorporate.

6. Garnish Pineapple Salsa7. (Serves 8)


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Chefs Table Recipes

Old World Slider



Ingredients

1 TBSP Oil, Olive

1 oz. Onion, Red, diced

1 oz. Pepper, Green, diced

1 oz. Pepper, Red, diced

8 oz. Aztec Blend

2 C. Water

1 tsp. Base, Sauted Vegetable

1 each Egg, fresh,

3 TBSP Crumbs, Corn Flake


1. In a saut pan, heat oil. Add onion & pepper. Saut 5 minutes.2. Add Aztec Blend & saut 2 minutes.3. Add water with sauted vegetable base. Bring to boil. Reduce to simmer. Cover & let cook for 30 minutes.

Place in cooler to cool.

4. When cooled, mix with egg & corn flake crumbs. Patty into 3oz. sliders.5. Place on flat top grill set to 350F seasoned with olive oil. Grill 4 minutes on each side.6. Garnish: Onion, Red, flower7. Serves 8


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Chefs Table Recipes

Roasted Root Vegetable Medley


(Green), Mixing Bowl, Bake Pan

Ingredients

8 oz. Carrot, Baby slim

8 oz. Parsnip, fresh, coins

8 oz. Rutabagas, fresh, cubed

8 oz. Turnips, fresh, cubed

4 oz. Potato, Red, skin on, quartered

4 oz. Onion, Red, julienne

3 oz. Oil, Olive

1 each Lemon, zested & juiced


To taste Salt & Pepper

To taste Herbs, fresh your choice


1. Clean & cut all vegetables & herbs.2. Place all ingredients in a large bowl. Mix to incorporate.3. Transfer to baking dish. Bake in oven set to 400F. for 30 minutes or until vegetables are brown & soft.


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Chefs Table Recipes

Chocolate Dipped Strawberries with Crme Anglaise


(Green), Spatula, Microwave, Pie Wedge for service.

Ingredients

2 C. Chocolate Ganache

1 C. Crme Anglaise

1 Pt. Strawberry, fresh, rinsed & patted dry


1. These recipes are not included due to the complexity of their production. If you would like a copy of themjust send me an e-mail

2. Garnish Herb, Mint, fresh, chopped3. Serves 6


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Chefs Table Recipes

Korean Lettuce Wrap


(Green), Mixing Bowl, Tong for service



6 oz. Onion, julienne


6 oz. Cabbage, Napa, chopped

6 oz. Bok Choy, chopped

C. Oil, Canola

2 TBSP Oil, Sesame



C. Soy Sauce, Lite


6 each Lettuce, Leaf



1. Clean & cut all vegetables & herbs.2. In a clean mixing bowl, measure & combine all ingredients except leaf lettuce & cilantro. Mix to

incorporate. Let marinate overnight.

3. Saut vegetables on a flat top grill set to 40F. for 5 minutes or until vegetables are still al dente. Place incooler to chill down.

4. Before service, place grilled cooled vegetables in leaf lettuce & wrap. Serve seam side down.5. Garnish: Herb, Cilantro, fresh, chopped6. Serves 6


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Chefs Table Recipes

Carrot Ginger Soup with Chile Butter


Pan, Cutting Board (Green), Mixing Bowls, Food Processor, Ladle for service

Ingredients

2 TBSP Oil, Canola

1 Lb. Carrot


8 oz. Squash, Butternut, peeled/diced

1 tsp Garlic, Cloves, minced



1 Qt. Broth, Chicken

1/8 tsp Spice, Cayenne Pepper

2 oz. Sugar, Brown

C. Cream, Heavy Whipping


1. In a sauce pan heat oil. Add carrots, onion, squash, garlic & ginger. Saut until vegetables are slightly soft& not brown.

2. Add broth & bring to boil. Simmer until vegetables are soft.3. Place soup in food processor or blender & blend until smooth.4. Adjust seasoning with cayenne pepper & brown sugar.5. Stir in heavy whipping cream. Do not boil after this point.6. Garnish: Chile Butter & Roasted Peanuts7. Serves 6


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Chefs Table Recipes

Seafood Mixed Grill


(Green & Blue), Mixing Bowl, Slotted Spoon for service


1 LB. Shrimp, P&D, T/ON, 16/20ct

8 oz. Crab, Lump

1 LB. Scallop 10/20ct

oz. Paste. Ginger Cilantro Sesame

oz. Herb, Lemongrass, fresh, chopped

2 TBSP Oil, Canola

1 TBSP Vinegar, Rice Wine



1. Place seafood in appropriate cooler to thaw.2. In a clean mixing bowl, measure & combine ginger cilantro sesame paste, lemongrass, canola oil, rice wine

vinegar & lime zested & juiced. Mix to incorporate.

3. Marinate seafood in above mixture.4. Discard marinate. Place seafood on flat top grill set to 350F. for 3 to 5 minutes or until shrimp is medium

rare, crab is 145F. and scallops are milky white or opaque & firm.



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Chefs Table Recipes

Indian Bison Curry


(Green & Red), 4-Qt Sauce Pan, Mixing Bowl, Serving Spoon for service


2 LB. Buffalo, Sirloin, cubed

2 TBSP Oil, Canola


1 each Spice, Cloves, whole

1 each Spice, Cardamon Pods



1 TBSP Pepper, Jalapeno, minced

to taste Paste, Red Curry

2 C. Milk, Coconut

tsp Cumin

1 tsp Coriander



1. In a sauce pan, heat oil. Saut onion, cloves & cardamom for about 5 minutes. Add garlic, ginger, jalapenopepper & dried chilies. Saut 2 minutes. Add red curry paste & saut 2 minutes. Add cubed buffalo & saut

5 minutes.

2. Add coconut milk, cumin & coriander. Cover. Simmer 30 minutes.3. Garnish: Herb, Cilantro, fresh, chopped4. Serves 6


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Chefs Table Recipes

Black Garbanzo Beans with Spinach & Roasted Tomato


Pan, Cutting Board (Green), Mixing Bowls, Bake Pan, Tongs for service

Ingredients

2 C. Water

4 oz. Black Garbanzo Beans

2 C. Water

8 oz. Tomato, Grape

2 TBSP Oil, Olive

tsp Salt, Kosher

2 TBSP Oil, Olive



4 oz. Spinach, fresh


1. In a sauce pan bring 1st water with garbanzo beans to boil. Remove from heat; cover for 1 hour2. Drain soaking liquid; add 2ndwater to pot of beans. Bring back to boil. Simmer for about 25 minutes or

until desired texture. Drain liquid; reserve beans.

3. In a clean mixing bowl, measure & combine 1st olive oil with tomatoes & salt. Roast in oven set to 350F.for about 15 minutes. Remove from oven; reserve

4. In a large saut pan, heat 2ndoil. Saut garlic with red onions for 2 minutes. Stir in cooked black garbanzobeans. Saut 3 minutes. Add roasted tomato & spinach. Saut until product is heated through & spinach is

just wilted.



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Chefs Table Recipes

Oriental Grilled Asparagus


(Green), Mixing Bowl, Bake Pan

Ingredients

1 Lb. Asparagus, clean & 1 stem removed

C. Oil, Canola



1 oz. Onion, Green, sliced

1 TBSP Oil, Sesame

3 TBSP Soy Sauce, Lite

3 TBSP Vinegar, Rice Wine

1 each Orange, fresh, zested & juiced


1. Clean & cut asparagus. Place in mixing bowl.2. In above mixing bowl, measure & combine canola oil, garlic, ginger, green onion, sesame oil, soy sauce,

rice wine vinegar & orange zested & juiced. Mix to incorporate. Marinate overnight

3. Place on a flat top grill set to 350F. for 3 to 4 minutes. Asparagus is meant to be served al dente.4. Garnish: Onion, Green, sliced5. Serves 6


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Chefs Table Recipes

Purple Thai Rice Pilaf



Ingredients

C. Oil, Canola

1 tsp Garlic, Cloves, minced


2 oz. Pepper, Green, diced

2 oz. Pepper, Red, diced

1 Lb. Rice, Purple Thai

1 Qt. Water




1. In a saut pan, heat oil. Add garlic, onion & peppers. Saut 5 minutes.2. Add Purple Thai Rice & saut 2 minutes.3. Add water with chicken base. Bring to boil. Reduce to simmer. Cover & let cook for 30 minutes. Fluff with

fork.

4. Garnish: Herb, Cilantro, fresh, chopped5. Serves 8


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Chefs Table Recipes

Coconut Black Rice with Grilled Pineapple


(Green), 4-Qt Stock Pot, Bake Pan

Ingredients

2 C. Water

2 C. Juice, Pineapple

8 oz. Rice, Chinese Black

4 oz. Sugar, Brown

1 C. Milk, Coconut (divided)

each Pineapple, fresh, diced

2 TBSP Herb, Cilantro

1 oz. Coconut Flakes


1. In a stock pot bring water & pineapple juice to boil. Add black rice. Simmer 20 minutes.2. Add brown sugar & coconut milk. Bring back to boil. Reduce to simmer. Simmer until liquid is

absorbed.

3. Grill pineapple on flat top grill set to 350F. for about 5 minutes.4. We chose to serve this dessert cold for presentation purposes so everything had to be cooled down toproper temperature before assembling.5. In a fluted glass layer rice on bottom followed by coconut milk followed by grilled pineapple followed by

toasted coconut flakes.

6. Garnish Herb, Mint, fresh, chopped7. Serves 6

chef table recipes 2010 11 scribd 5

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