F Module 5.1

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C. Meachem Externship 2013 Page 1

Module #5:Recipes and Pictures

Choose six items you have prepared or observed during weeks 1 through 5 ofExternship. In the space provided include a recipe and your original photo for eachitem. The recipes need to include all components of the dish. A copy or sample of themenu/product list MUST be included. Also, a description is required with eachphoto.

Date: ______________________________________ Position/Station: Cook/Garde Manger

Supervisors Signature: Gerald FORD ____________________ Title: EXEC. SOUS CHEF

Please sign here. If the actual student work is begun on a different page, your signature is required on that page.

Submitted at the end of week five: Yes NoINSERT MENU SAMPLE(S) HERE (required)

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RECIPE #1

Recipe Name: Tuna Sashimi

Description as it might appear on the menu:

Yield: 120 slices of tuna Number of Portions: 20

Photo of completed dish or food item. * All recipes must match plate presentations *

Ingredients and amounts (for all components shown above) in standard recipe format:Yuzu dressing

16floz/480mL Yuzu juice

24floz/720mL Blended oil

To taste Salt and pepper

3lb/1.36Kg Ahi tuna

2lb/908g Fennel, cleaned and shaved

lb./227g Kim chi

1lb/454g Granny smith apples, julienned

Kim chi

2lb/908g Napa cabbage

7oz/200g Sliced scallions

lb./114g Sea salt

4tbsp/24g Chili powder

3 Cloves of garlic minced, peeled

2tbsp/12g Granulated sugar

1tsp/2g Powdered ginger

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Preparation steps/details/methods:

1. Ahi Tuna, Remove the skin with a slicer knife and cut out the blood line. Slice thetuna into rectangular blocks about 2 in wide and 1 in high. From each block cut

slices of tuna about an quarter of an inch thick

2. Fennel: Cut each bulb of fennel in half , remove the core and on a deli slicer on the

setting 0.5 shave all of the fennel3. Apple: With a Japanese mandolin about an eighth of an inch and the medium teeth

cut the apple into julienned pieces

4. Rice crisps. Turn on a fry-a-lator to 350F and place 3 Sheets of rice paper in the oiland when it puffs up remove from the oil and place on a paper towel to remove any

excess oil

5. Yuzu dressing: in a blender on a low setting add in the Yuzu juice and the oil thenslightly increase the speed and add in the salt and pepper

6. Kimchi: Shower the cabbage with salt water and then, Soak in salt for almost 8 hours. Thenrinse with water several times. Next make the seasoning combination with chopped garlic,

julienned radish, red pepper, carrot, onion, Asian pear, and scallion and then mix with red

pepper powder, fish sauce and little bit sugar. Season the cabbage with the mixture andmake sure it gets on every leaf (If the cabbage is too salty, cut more radish and lay them

on each leaf. If the cabbage is not salty enough increase the strength by adding more of

the seasoning mixture. Keep all of the cabbage leaves in a sealed container for two day in

the refrigerator and two days out to allow the cabbage to ferment but periodically check

on it.

7. To plate: Place six slices of tuna on a small rectangular plate. In small mixing bowladd one ounce of fennel,1 ounce of apple and a teaspoon of Kim chi puree andlightly toss. Lay the salad beside the tuna and sprinkle some salt over the tuna a

drizzle some dressing over the tuna as well. To finish sprinkle rice paper crisps and

micro greens over the dish.

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RECIPE #2

Recipe Name: Potato Bellini with Crme Fraiche and Caviar


Yield: 1 quart Number of Portions: 200 Bellini


Ingredients and amounts (for all components shown above) in standard recipe format:


1. 1lb/454g Yukon potato unskinned

2. 2tbsp/12g A.P. Flour

3. 3tbsp/ Crme Fraiche room temperature

4. 2 Eggs

5. 2 Egg yolks6. 2oz/57g Clarified butter

7. 3oz/86g Caviar, chilled held on ice until necessary

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1. Boil the Yukon potatoes until they are tender in the center.

Peel and rice the potatoes while they are still hot. Add thecrme fraiche and the flour and mix until its smooth. Add

each egg and egg yolk individually until incorporated.

Continue mixing until the entire mixture and can go

through a pancake gun.

2. Fill a squeeze bottle with the batter

3. Heat up a pancake griddle to 350F, when it is hot enoughadd the belini batter on the griddle no larger than a half ofan inch diameter. When there is a light brown ring around

the outside of the Bellini flip it over

4. When all of the bellinis are cooked add a drop of crme

fraiche and a small spoonful of caviar

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RECIPE #3

Recipe Name: WCC Salad


Yield: 1 Number of Portions: 1(tasting menu)



3oz/72g Mixed greens

1oz/24g Toasted almonds

1 Strawberry quartered

6 Blueberries

2oz/48g Goat cheese fritter

1floz/30mL Strawberry basil vinaigrette

4 oz./96g Strawberry puree4 fl oz./120mL Champagne vinegar

16 fl oz./480mL Blended oil

1oz/24g Basil chiffonade

1 Egg

2oz/57g Panko bread crumbs

2oz/57g All-purpose flour

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1. Strawberry basil vinaigrette: In a blender add the strawberry puree and on a low

speed add the champagne vinegar. Once that has been incorporated add in theblended oil and season with salt and pepper. Finish the vinaigrette with the basil

2. Goat cheese fritter: Create a standard breading procedure with the flour, egg, andpanko breadcrumbs and bread the slice of goat cheese in that order. Then in a fryer

that is 350F place the fritter in the oil until I turns golden brown.

3. The plate: put the mixed greens on the plate then add the berries around the lettuce.Sprinkle the almonds and drizzle the vinaigrette over the entire salad and finish with

the goat cheese fritter.

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RECIPE #4

Recipe Name: Mediterranean Tartar


Yield: 3lb of tuna Number of Portions: 17

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2oz/48g Chives sliced

3oz/72g Shallots; cleaned, sliced and fried

3oz/72g Capers; drained and fried

2oz/48g Preserved lemon minced

6 Whole lemons

1 lb./454g Kosher salt for preserving

3oz/72g FriseeRed pepper syrup

1 Case of red bell peppers ,seeded

To taste Kosher salt and Fresh Ground blackPepper

Champagne vinaigrette

64floz/1.92L Cold water

5 Cloves of garlic whole and peeled

1G/3.84L Champagne vinegar

3G/11.52L Blended oil

4 tbsp./66.53g Kosher salt

2tbsp/29.57g Fresh Ground Black Pepper8fl oz./240mL Dijon mustard


1. Tuna: In a medium mixing bowl take all of the tuna, chives and preserved lemonand mix thoroughly. In 3in ring molds fill 3/4ths of the way with tuna.

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2. Frisee salad: take the frisee and add 1 ounce of champagne vinaigrette to the saladand lightly toss

3. Red Pepper syrup: puree the entire case of peppers and pass through cheesecloth letthe liquid sit overnight. Remove the skin on top of the liquid and add to a sauce panand reduce until it is the consistency of thin syrup.

4. Crispy shallots: Slice shallots on a mandolin about an eighth of an inch thick and fryat a temperature of 350F for 25 seconds

5. Crispy capers: Drain capers and fry them at a temperature of 350F for 45 seconds.

6. Champagne vinaigrette: Take the water, garlic cloves, and Dijon mustard and putthem in a five gallon bucket and mike with a stick blender. Then add the

Champagne vinegar and one gallon at a time add in three gallons of blended oil.

Then season with salt and pepper.

7. To plate: move the ring mold of tuna on the plate and remove the tuna, add about 5-8 capers over the tuna. In a small mixing bowl add 1 ounce of champagnevinaigrette and the frisee and lightly toss. Place the salad over the tuna diagonally

towards the plate. Finish the plate with a couple of crispy shallots on top of the salad

and five dots of the red pepper syrup parallel to the bottom of the plate.

RECIPE #5

Recipe Name: Tomato and Watermelon Salad


Yield: 36 tomatoes Number of Portions: 15

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Ingredients and amounts (for all components shown above) in standard recipe format:10lb/4.54kg Watermelon; seedless, cleaned andlarge diced

8 Heirloom tomatoes, wedged

4oz/114g Maytag blue cheese crumbled

1oz/28.5 Toasted pine nuts

2oz/57g Mache Garnish

8floz/240 mL Bottle of Balsamic Glaze for plate

design


1. Watermelon: Clean the rind off the entire melon and cut into large dice

2. Tomatoes: Cut the core out of each tomato and cut into small wedges

3. Pine nuts: In a 300F oven lay out the pine nuts on a sheet tray and toast for aboutfive minutes

4. Blue cheese: Take the blue cheese wedge and crumble it into small pieces

5. Mache: Cut the Mache leaves away from their hydroponic base

6. To plate: On a rectangle plate place six slices of heirloom tomatoes on the diagonal.Next add about eight cubes of watermelon over the tomatoes. Sprinkle on blue

cheese crumble and toasted pine nuts. Grab a small handful of Mache and lay it on

top of the entire salad. To finish the plate put two large drops of balsamic glaze on

opposite sides of the plate and take a plastic spoon and draw a vertical line fromeach one.

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CIA Instructors comments:

RECIPE #6

Recipe Name: Roasted Vegetable Platter


Yield: Five platters Number of Portions: 20 portions


Ingredients and amounts (for all components shown above) in standard recipe format:50 Asparagus stalks, whole

10 Red bell peppers cut in eighths

10 Zucchini sliced in thick on a bias

10 Squash sliced in thick on a bias

8oz/192g Feta cheese crumbled4floz/120 mL Balsamic vinegar

12 fl oz./360 mL Blended oil

To taste Kosher salt and fresh ground black pepper

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CIA Instructors comments:


1. Marinade: In a bowl mix the balsamic vinegar, oil, salt and pepper.

2. Zucchini and Squash: Cut both vegetables on a bias about a half of an inch thick.Toss in the marinade and place on a roasting rack with a sheet tray underneath. Placethe vegetable in a 350F oven for about 7-10 minutes until tender

3. Asparagus: Cut of the bottom inch and with a vegetable peeler clean the bottom inchto remove the woody texture. Toss in a bowl with oil salt and pepper and place on a

roasting rack with a sheet tray underneath. In a 350F oven place the asparagus in

the oven for about 10-15 minutes until tender with a slight crunch in the center.

4. Red Peppers: Take the seeds out of the peppers and cut the remaining peppers intoeighths. Toss in the same marinade that was used for the zucchini and squash andput them on a sheet tray with a roasting rack. In the same 350 oven as the other

vegetables cook the peppers for about 10-15 minutes until tender.

5. To Plate: Take a handful of asparagus and place in the center of the plate then oneither side add the zucchini and squash in an alternating pattern. Then add the

roasted peppers on either side of the asparagus. To finish take the feta cheesecrumble and sprinkle over the entire platter.

F Module 5.1

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