Hope you can try ....
Gaspacho Andalusia
Yield: 1 gallon; 20 portions ( 6 fluid ounces each )
1 1/2 lb tomatoes, cored, diced
1 1/4 lb cucumbers, peeled, diced
10 oz/wt green pepper, seeded, diced
10 oz/wt red peppers, seeded, diced
1 lb onion, sliced
20 oz/wt diced crustless white bread
24 oz/fl tomato juice
1/4 cup tomato puree
4 each garlic cloves, mashed
1/2 tsp minced jalapeno
2 1/2 oz/wt olive oil
3 oz/fl white vinegar
2 tsp salt
1 tsp ground black pepper
4 oz/wt Garlic-Flavored Croutons, about 1/4 cups
* Reserve about 2 tablespoons each of the tomatoes, cucumbers, peppers, and onions for garnish.
* Soak the bread cubes in the tomato juice.
* Puree the soaked bread with diced vegetables, tomato puree, garlic, and jalapeno.
* Season with salt and pepper; chill
* Serve with garnish of diced vegetables and croutons on the side.
Vichyssoise
Yield: 1 gallon; 20 portions ( 6 fluid ounces each )
20 oz/wt leeks, white part only, chopped fine
1 each minced onion
3 tbsp vegetable oil
1 each sachet containing 4 whole cloves,
4 parsley stems, 3 peppercorns, 1 bay leaf
2 1/2 lb diced potatoes
2 1/2 qt Chicken Stock
24 oz/wt half-and-half, chilled
1 bunch snipped chives
2 tsp salt
1/4 tsp ground white pepper
* Sweat the leeks and onion in the oil until tender and translucent
* Add the sachet, potatoes, and stock. Bring to a full boil, then reduce heat and simmer until the
potatoes begin to fall apart.
* Remove and discard the sachet. Puree the soup. Cool rapidly.
* To finish the soup for service, add cold half-and-half to the soup, fold in the chives, and season
to taste with salt and pepper.
Croque Monsieur
Yield: 10 sandwiches
20 slices Pullman bread ( about 1 loat )
3 oz/fl Dijon mustard
1/2 lb Gruyere cheese ( 10 thin slices )
20 oz/wt boiled ham ( 10 slices )
1/2 lb Muenster cheese ( 10 thin slices )
4 oz/wt soft butter
* To assemble the sandwiches for grilling, spread the bread slices mustard.
* On 10 of the bread slices, layer one slices each of Gruyere, ham, and Muenster over the mustard
* Top the sandwiches with the remaining bread slices.
* Griddle both sides of the sandwiches on a lightly buttered 325 Celsius griddle until the bread is
golden, the cheese is melted, and the sandwich is heated through.
* Cut he sandwiches on the diagonal and serve immediately.
-Some recipes simply add a fried egg to the Croque Monsieur. In the United State and England , the ham is usually replaced with sliced chicken breast. Use Emmenthaler instead of Gruyere. Grill as directly.
-Dip any of the variations in beaten egg and grill as you would French toast.
Asian-Style Tea- smoked Moulard Duck Breasts
Yield: ( about 90 percent of raw weight )
6 each boneless Moulard duck
breasts, 3 1/2 lbs per double breast
1 recipe Duck Brine
Smoking Mixture
1/2 cup black tea leaves
4 oz/wt light brown sugar
1/4 cup dry jasmine rice
1 tbsp Szechuan peppercorns
2 each whole cinnamon sticks, crushed
1/2 each orange, zest only
* Submerge the duck breast in the brine and cure for 12 hours.
* Combine the smoking mixture in the bottom of a disposable roasting pan. Set a rack over the smoking mixture, place the rinsed and dried cured breast on the rack, and cover the pan tightly
with a second roasting pan.
* Roast in a 275 Celsius oven to an internal temperature of 165 Celsius , or about 30 to 40 minutes.
Loukanika ( Sausage )
Yield: 12 pounds bulk; 64 patties ( 3 ounces each )
10 lb lamb shoulder, cubed
Seasonings
3 oz/wt salt
4 oz/wt minced orange peel
1/4 oz/wt ground black pepper
1 tsp ground bay leaves
1 tsp ground allspice
1 tsp crushed red pepper
1 tsp cayenne pepper
1/3 cup chopped flat-leaf parsley
1 tbsp chopped oregano
1 1/2 tsp chopped thyme
20 oz/wt minced onion, sauteed and cooled
1 1/2 tsp minced garlic, sauteed and cooled
10 oz/fl ice-cold water
2 1/2 lb caul fat ( optional )
* Toss the lamb with the combined seasonings; chill well. Grind through the fine plate ( 1/8 inch )
of a meat grinder into a mixing bowl over an ice bath.
* Mix on low speed for 1 minute, gradually adding water. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch. Make a test. Adjust seasoning and consistency before shaping.
* Portion sausage meat into patties of approximately 3 ounces. Optional: Wrap each patty in a piece of caul fat and fold edges over sausage.
* The sausage is ready to prepare for service now by pan frying, baking, grilling, or broiling to an internal
temperature or 150 Celsius or hold under refrigeration for up to 7 days.
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