Cream of Garlic Soup

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     onions, paysanne
2 ounces (57g)                                     leeks, white part only, paysanne
1 tablespoon (15ml)                            canola oil
½ pound (227g)                                  russet potatoes, peeled, medium dice
2¼ ounces (64g)                                  garlic, peeled, sliced
1¼ quarts (1.2L)                                 chicken stock
4 fluid ounces (118ml)                        heavy cream
to taste                                                            salt
to taste                                                            white pepper, ground
¼ cup (59ml)                                      chives, minced
Cooking

1. Sweat the onions and leeks in canola oil in a sauce pot over medium-high heat until the onions become tender and translucent in color.  Do not allow the vegetables to brown.
2. Add the potatoes, garlic and stock.
3. Bring to a boil and reduce the heat to a simmer.  Simmer the soup until potatoes and garlic are tender and thoroughly cooked.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
4. Puree the mixture in a food processor or blender.
5. Return the pureed soup to a sauce pot and add the cream.  Season to taste with salt and white pepper.
6. Re-heat the soup but do not bring to a boil.

Serving/Holding

1. Carefully ladle the soup into hot soup bowls or plates.
2. Garnish each portion with minced chives.
3. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

1. Pour the remaining soup into small metal containers.
2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Cream of Garlic Soup
Gilroy, a small town in Central California is the self-proclaimed garlic capital of the world.  Typically in California cuisine, the use of roux as a thickening agent is unpopular.  In this recipe, the potatoes are pureed into the soup acting as an alternative thickening agent.  A great garnish for this soup is the flowers from chives.  They can be used in addition to the minced chives or as a replacement.

Chilled Avocado and Cucumber Soup

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
12 fluid ounces (355ml)                      heavy cream
12 ounces (340g)                                 avocado, cubed
10 ounces (283g)                                 cucumber, peeled, seeded, chopped
2 tablespoons (30ml)                          lime juice, fresh
12 ounces (340g)                                 yogurt
2½ teaspoons (12ml)                          garlic, minced
5 tablespoons (74ml)                          miso paste, yellow
1 tablespoon (15ml)                            dill weed, fresh
½ teaspoon (2ml)                                parsley, chopped
¼ teaspoon (1ml)                                white pepper, ground
as needed                                             half-and-half
½ ounce (14g)                                     scallions, sliced on the bias
Cooking

1. Place all of the ingredients except for the half-and-half and scallions in a blender or food processor and blend until smooth.
2. If needed, half-and-half can be added a little at a time and blended with the soup until the desired consistency of the soup is attained.
3. Pour the soup into a plastic or stainless steel container.  Place a piece of plastic wrap on surface of soup to prevent discoloration.
4. Chill the soup under refrigeration at 41ºF (5ºC) or lower until thoroughly chilled.

Serving/Holding

1. Carefully ladle the soup into chilled soup bowls or plates.
2. Garnish each portion with the sliced scallions.
3. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooling/Storing

1. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Chilled Avocado and Cucumber Soup
If the surface of the soup has oxidized or turned brown after being chilled, simply skim off and discard the discolored surface before serving.  Yellow miso paste can be found in health food or Asian specialty markets.

Baby Greens with Warm Goat Cheese and Walnut Vinaigrette

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Goat’s Cheese Patties:
12 ounces (340g)                                 goat cheese, Chèvre
6 fluid ounces (177ml)                        olive oil, extra virgin
6 sprigs                                               thyme, fresh
 
Walnut Vinaigrette:
                        2 tablespoons (30ml)                          canola oil
2 fluid ounces (59ml)                          walnut oil
4 tablespoons (59ml)                          red wine vinegar
2 teaspoons (10ml)                             mustard, Dijon
1 teaspoon (5ml)                                 sugar
to taste                                                            salt
to taste                                                            black pepper, ground
Salad:
                        2 ounces (57g)                                     breadcrumbs, dry
2 ounces (57g)                                     walnuts, ground fine
12 ounces (340g)                                 baby greens, washed
24                                                        sourdough bread croutons, prepared
18                                                        chives, flowering                                               
Preparing:

1. Shape the goat’s cheese into 12, 1-ounce patties, approximately 2” in diameter.
2. Combine the extra virgin olive oil with the thyme and marinate the goat’s cheese patties while under refrigeration for a minimum of 4 hours or if possible, overnight.
3. Prepare the vinaigrette by briskly whisking the canola and walnut oils into a mixture of red wine vinegar and Dijon mustard until thick and creamy emulsion forms.
4. Season the dressing with the sugar and to taste with salt and black pepper.  Reserve the dressing under refrigeration until needed.
5. Combine the breadcrumbs and ground walnuts and dredge each of the marinated goat cheese patties in the breadcrumb mixture so that they are fully coated.
6. Place the patties on lightly greased baking sheet and bake in a pre-heated 400ºF (204.4ºC) oven until the cheese is hot and the coating is lightly browned.  Hold at 140ºF (60ºC) or higher until needed.
7. Toss the baby greens with the walnut vinaigrette so that all of the lettuce is thoroughly coated with the dressing.

Serving/Holding

1. Place a small mound of the dressed greens in the center of each chilled plate.  Place two of the warm goat’s cheese patties on top of each salad and garnish with sourdough croutons and flowering chives.
2. Hold the salad and dressing under refrigeration at 41ºF (5ºC).

Cooling/Storing

1. Cover the salad, dressing, and goat’s cheese, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chilled Castroville Artichoke with Confetti Vinaigrette

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6                                                          globe artichokes
1                                                          lemon
4 quarts (946ml)                                 water
1 tablespoon (15ml)                            salt
 
Dressing:
6 fluid ounces (177ml)                        olive oil, extra virgin
2 fluid ounces (59ml)                          rice vinegar
4 fluid ounces (118ml)                        lemon juice
3 cloves                                               garlic, minced
2 teaspoons (10ml)                             oregano, minced
¼ cup (59ml)                                      red bell peppers, brunoise fine
¼ cup (59ml)                                      yellow bell peppers, brunoise fine
¼ cup (59ml)                                      green bell peppers, brunoise fine
¼ cup (59ml)                                      daikon, brunoise fine
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

1. Break the stem of the artichoke so that any fibers are pulled out.
2. Trim the base with a knife so the artichoke sits flat on the bottom, and rub the cut surface with lemon juice to prevent oxidation or discoloration.
3. Trim the leaves with scissors to remove any sharp points.
4. With a large knife, cut off the pointed top of the artichoke, parallel  to the base.
5. Bring a large sauce pot of salted water to a boil.  Place the artichokes in the boiling water and weigh them down with an ovenproof plate or lay a wet cloth on top of them so that they are completely submerged.
6. Simmer the artichokes for approximately 35-45 minutes until a central leaf can be pulled out easily.
7. Drain the artichokes and place them upside down so that the leaves do not trap any of the water.
8. Shock the cooked artichokes in an ice water bath and cool them from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
9. Grasp the central core of leaves and with a quick twist, lift it out in one piece.  Reserve until needed.
10. Carefully scoop out the spines with a teaspoon or Parisian scoop and discard the spines.
11. Set the core of leaves upside down in the center of the artichoke.
12. Reserve under refrigeration until needed.
13. Prepare the dressing by briskly whisking together the olive oil and rice vinegar.
14. Mix in the lemon juice and add the minced garlic, oregano, and brunoise fine vegetables.  Whisk thoroughly.
15. Season to taste with salt and black pepper.
16. Let the dressing rest while under refrigeration for at least 30 minutes before using.

 Serving/Holding

1. Place one of the chilled artichokes on each chilled plate.  Briskly whisk the dressing and carefully spoon the confetti dressing into the open end of the artichoke’s cone.
2. Spoon the remaining dressing onto the plate around the base of the artichoke and serve immediately.
3. Hold the artichokes and dressing under refrigeration at 41ºF (5ºC).

Cooling/Storing

1. Cover the artichokes and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
Do not put baking soda or other acids into the boiling liquid as the artichokes will turn an unattractive brown color.  Artichokes come into season in the summer and are quite tasty and highly nutritious; however, care must be taken to cook them properly to retain their natural color and vitamin content. The peak of the growing season is from July to September.
The globe artichoke is really a type of thistle and is the flower head of a perennial plant native to North Africa.  It is now cultivated in Europe as a winter vegetable and in America year round.  It can be pickled whole when small, and its tender base, or heart, is also sold canned or frozen.  Artichokes can be served hot or cold and can be baked, fried, boiled, or stuffed.  There is a variety of sauces or dressings commonly served with artichokes.

Caesar Salad

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
¼ teaspoon (1ml)                                salt
6 cloves                                               garlic
6                                                          anchovy fillets
1½ teaspoons (7ml)                            dry mustard
6 fluid ounces or 1½ (177ml)              lemon juice
3 tablespoons (44ml)                          red wine vinegar
6 dashes                                              Worcestershire sauce
3 tablespoons (44ml)                          egg yolks, pasteurized
6 tablespoons (89ml)                          olive oil
2 pounds or three heads (907g)          romaine, washed, dried
6 ounces (170g)                                   croutons, prepared
3 ounces (85g)                                     Parmesan cheese
as needed                                             black pepper, ground
 
Preparing

1. Place the salt in a wooden salad bowl.
2. Using a fork, mash the garlic cloves with the salt in the bowl until it becomes a fine paste.
3. Add the anchovy fillets and continuing to mash until a smooth paste has developed.
4. Add the dry mustard and mix thoroughly.
5. Squeeze the juice from the lemons taking care not to allow the seeds of the lemon to fall into the bowl.  Mix thoroughly.
6. Add the red wine vinegar, Worcestershire sauce and the pasteurized egg yolks to the bowl.  Whisk all of the ingredients together.
7. While whisking briskly, pour a steady, fine stream of the olive oil into the dressing mixture and continue to whisk until a smooth emulsified dressing has formed.
8. Cut or tear the lettuce leaves into bite-sized pieces and add to the dressing.
9. Add the croutons and ¾ of the Parmesan cheese to the dressing.  Toss thoroughly to ensure that all the lettuce leaves have been coated with the dressing.
10. Grind fresh black pepper in the desired quantity directly onto chilled plates.
11. Place approximately 6 ounces of the salad mixture in the center of each chilled plate.
12. Sprinkle the remaining Parmesan cheese on top of each salad as a garnish.
13. Additional fresh-ground black pepper can be added to the top of the salads if desired.
14. Serve immediately.

Serving/Holding

1. Hold the salad under refrigeration at 41ºF (5ºC).

Cooling/Storing

1. Cover the salad, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Caesar Salad
Caesar salad is considered the benchmark of salads prepared tableside.  A wooden bowl is selected to extract the most amount of oil from the garlic and anchovies.  It also allows for a great marriage of flavors once the dressing is completed.  In a typical Caesar salad bowl no more than three portions should be made at once.
The recipe calls for pasteurized egg yolks.  Raw eggs are generally not allowed to be served in a commercial establishment.  A typical substitute is an “eggbeaters”-type of product.  At home, however, raw or coddled egg yolk can be used.  Coddled eggs are made by placing the whole egg in hot water at least 185ºF (85ºC) for two minutes.  The egg can then be used in the Caesar salad dressing.
It is recommended to add the fresh ground pepper to the bare plate instead of directly onto the salad.  This way, you can see how much pepper has been ground.  In the selection of olive oil, it is recommended to use regular olive oil for maximum flavor.  Extra virgin olive oil is more expensive and has an overpowering flavor and is also slightly more acidic.
Caesar Cardini conceived the salad in 1924 at his restaurant in Tijuana, Mexico, just across the border from California.  (Due to prohibition in America, restaurants in Tijuana were quite popular with the Hollywood stars as alcoholic beverages could be legally served.)  One evening, a group of Hollywood actors entered his restaurant near closing time and the kitchen was out of most items including fish, chicken, and meat, although there was some romaine lettuce, oil and vinegar, lemon, garlic, mustard, cheese and croutons available.  In order to satisfy this Hollywood group, Caesar gathered what he had available, brought it to the dining room, and assembled his new creation in front of his guests.  They raved about it and the rest is history.  Shortly afterward, the International Society of Epicures in Paris named the Caesar Salad the greatest recipe originating from America in 50 years.

Deep-Fried Monterey Bay Calamari with Lemon Butter Sauce

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ fluid ounces (44ml)                       lemon juice
½ ounce (14g)                                     shallots, chopped
½ ounce (14g)                                     garlic, chopped
9 fluid ounces (266ml)                        white wine, dry
3 ounces (85g)                                     flour, all-purpose
24 ounces (680g)                                 Monterey bay squid, cleaned
to taste                                                            salt
to taste                                                            white pepper, ground
as needed                                             frying oil
16 fluid ounces (473ml)                      lemon butter sauce (see recipe)
6                                                          lemon wedge
¾ teaspoon (4ml)                                parsley, chopped
Cooking

1. Combine the lemon juice, shallots, garlic, and white wine.  Reduce the liquid over medium heat until almost dry.  Transfer to a clean saucepan and reserve until needed.
2. Season the flour to taste with salt and white pepper.  Dredge the cleaned squid in the seasoned flour and shake any excess.
3. Deep-fry the squid in 350ºF (176.7ºC) until golden brown and crispy and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
4. Drain the fried squid on absorbent paper towels and add to the reserved shallot reduction.  Toss until the squid is thoroughly coated.
5. Season to taste with salt and white pepper.

Serving/Holding

1. Serve the squid immediately on hot plates.
2. Garnish each portion with a side dish of lemon butter sauce and a lemon wedge.
3. Sprinkle each portion with the chopped parsley.
4. Hold the squid at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the squid from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the squid and lemon butter sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Deep-Fried Monterey Bay Calamari with Lemon Butter Sauce
Calamari is another name used for squid.  Fresh or frozen squid is cleaned by separating the tentacles and head from the body section.  The ink sac can be removed from the head and reserved if desired. The head is discarded with the cuttlebone found inside the body section.  The squid can then be cut into small pieces or left whole and cooked.

Lemon Butter Sauce

Yield:  6 portions

Portion size:  2½ ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ fluid ounces (44ml)                       Sherry, dry
1 fluid ounce (30ml)                            fish stock
¼ tablespoon (4ml)                             garlic, chopped
¼ tablespoon (4ml)                             shallots, chopped
½ tablespoon (7ml)                             lemon juice
12 ounces (349g)                                 butter, softened
¼ teaspoon (1ml)                                salt
 
Cooking

1. Combine the sherry, fish stock, garlic, and shallots in a heavy-bottom saucepan.  Reduce the volume of liquid by half over medium heat.
2. Stir in the lemon juice. Remove from the heat and incorporate the soft butter a little at a time whisking briskly until all of the butter has been blended in and a smooth emulsion has formed.
3. Season with salt and strain through a chinois strainer.

 Serving/Holding

1. Hold the lemon butter sauce at a temperature of at least 140ºF (60ºC).  Carefully monitor the temperature of the sauce.  If the sauce begins to get too hot, the emulsion will break down quickly.  Stir the sauce regularly while holding. 

Cooling/Storing
 

1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Lemon Butter Sauce
Incorporating the first pound of butter is the most critical step.  It should be whipped in until completely smooth.  If the sauce is to be made in advance, it is recommended that 1½ ounces of fish velouté be whipped in with the lemon juice before adding the softened butter.  The velouté will act as a stabilizer and will allow the sauce to be held for a longer period of time before eventually breaking down.

 San Francisco Cioppino

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
 
Sauce:
4 ounces (113g)                                   onions, medium dice
2 teaspoons (10ml)                             garlic, minced
1 tablespoon (15ml)                            olive oil
2 fluid ounces (59ml)                          Sherry
¼ teaspoon (1ml)                                saffron
4 fluid ounces (118ml)                        clam juice
5 ounces (142g)                                   green bell peppers, medium dice
4 ounces (113g)                                   tomato puree
4 ounces (113g)                                   tomato paste
1                                                          bay leaf
1 teaspoon (5ml)                                 oregano leaf, dry
¼ teaspoon (1ml)                                basil leaf, dry
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                black pepper, ground
1 tablespoon (15ml)                            hot pepper sauce
Cioppino:
16 ounces (454g)                                 fish, lean, cubed
18                                                        Manila clams, washed
18                                                        mussels, washed, beards removed
1                                                          Dungeness crab, cleaned, separated
12                                                        prawns, 16/20, peeled, deveined
18 d                                                     sea scallops, 20/30
32 fluid ounces (946ml)                      clam juice
 
Cooking

1. Prepare the cioppino sauce by sautéing the onions and garlic in olive oil over medium-high heat until the onions become translucent.
2. Deglaze the pan with the sherry.
3. Crumble the saffron into the sherry and add the first quantity of clam juice, bell peppers, tomato puree and paste, bay leaf, oregano, basil, salt, pepper, and hot pepper sauce.
4. Bring the mixture to a boil.  Reduce the heat and simmer for approximately 5 minutes, or until the vegetables are tender.
5. Place the fish and shellfish in a heavy-bottom sauce pot with the second quantity of clam juice and the cioppino sauce.
6. Bring to a boil.  Reduce the heat and simmer until the clams and mussels have opened and the fish is cooked and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

1. Divide the fish and shellfish and attractively arrange into 6 hot soup plates or large crocks.
2. Carefully ladle the broth over the seafood.
3. Hold the cioppino at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the cioppino from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cioppino, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – San Francisco Cioppino
Cioppino is typically served with San Francisco Sourdough bread or fresh baked focaccia.  Freshly made garlic croutons dipped in fresh minced herbs is also a frequent garnish.  The fish and shellfish listed in this recipe are our choices.  Feel free to substitute different varieties of seasonal fresh fish and shellfish to suit your taste and preferences.  
Cioppino is a famous seafood recipe originating from the North Beach area of San Francisco.  Cioppino is basically a west coast version of French bouillabaisse.  The dish typically uses a tomato-based broth to stew a variety of local fish and seafood.  Dungeness crab is usually the featured protein in cioppino.  This soup-like fish stew is generally served as an entrée.
 

Monterey Style Penné Pasta with Calamari and Baby Artichokes

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               penné pasta, dry
4 fluid ounces (118ml)                        olive oil, extra virgin
2 tablespoons (30ml)                          parsley, chopped
1 tablespoon (15ml)                            cilantro, chopped
1 tablespoon (15ml)                            basil, chopped
1 tablespoon (15ml)                            thyme, chopped
to taste                                                            red pepper flakes
2 ounces (57g)                                     anchovy fillets, undrained
4 cloves                                               garlic, crushed
12 ounces (340g)                                 tomatoes, concassée (reserve juice)
2½ ounces (71g)                                  capers, drained
6 ounces (170g)                                   calamata olives, pitted, roughly chopped
18 or 3 pounds (1.4kg)                       baby artichokes, cooked, hearts removed, halved or quartered
24 ounces (680g)                                 calamari, rings and tentacles, cleaned
as needed                                             olive oil
2 ounces (57g)                                     Parmesan cheese, shaved
as needed                                             basil, sprigs
Cooking

1. Cook the penne pasta in boiling salted water until it is ‘al dente’.
2. Cool the pasta slightly under cold running water.  Drain well and toss with a little of the olive oil to prevent the pasta from sticking together.
3. Toss the pasta with the fresh chopped herbs and season to taste with the red pepper flakes.
4. Cool the pasta from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
5. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
6. Place the remaining olive oil in a heavy-bottom saucepan.
7. Add the anchovies and garlic.  Mash thoroughly until a paste has formed.
8. Add the tomatoes, capers and olives.  Stir and place over medium heat until the mixture comes to a boil.  Reduce the heat to low, and simmer, uncovered, stirring occasionally until the sauce thickens to the desired consistency. Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
9. Add the cooked baby artichokes and calamari.  Continue cooking for 30-60 seconds or until calamari is cooked and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.    If sauce needs more moisture, add the reserved juice from the tomato concassée to thin it slightly.

Serving/Holding

1. Reheat the penné pasta by tossing it in a sauté pan with a little olive oil over medium heat.
2. Divide the pasta into 6 large, hot pasta bowls.
3. Carefully ladle the sauce over the pasta taking care to distribute the artichoke hearts and calamari evenly among the portions.
4. Garnish each portion with shaved Parmesan cheese and sprigs of fresh basil.
5. Hold the pasta and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the pasta and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pasta and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Monterey Style Penné Pasta with Calamari and Baby Artichokes
This recipe reflects the bounty of seafood and produce from California’s central coast.  The dish is made in the robust style of the Italian farmers and fisherman who immigrated to this area.
Calamari, or squid, is typically cooked for a very short period of time, usually for only 30-60 seconds.  If cooked too long, calamari can become quite tough.  Calamari is also cooked by braising.  The braising technique will break down the natural fibers in squid during the long, slow cooking process.

Sautéed Petaluma Duck Breast with Port Wine Reduction

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 Petaluma duck breasts, boneless, 6-ounce
2 teaspoons (10ml)                             thyme, chopped
to taste                                                salt
to taste                                                black pepper, ground
1 tablespoon (15ml)                            butter, clarified
1 ounce (28g)                                      shallots, minced
16 fluid ounces (473ml)                      Port
8 fluid ounces (237ml)                        veal demi glace, prepared 
Cooking/Holding

1. Remove the skin and excess fat from the duck breast leaving only a thin cap of fat approximately ³/₈” wide.
2. Season each breast with the thyme and to taste with salt and black pepper.
3. Heat clarified butter in large heavy-bottom sauteuse pan over medium-high heat until the butter almost reaches the smoking point.
4. Place the duck breasts in the pan, fat side down.  Do not overcrowd the pan.  If all of them do not comfortably fit in the pan at once, cook them in batches.
5. Turn the breasts once the first side has browned nicely.  Remove the duck breasts when they have reached the desired degree of doneness and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
6. Hold the duck breasts at 140ºF (60ºC) or higher until needed.
7. Add the chopped shallots and sauté them until they become translucent in color.
8. Deglaze the pan with the port wine and reduce the volume of liquid by ¾’s over medium-high heat.
9. Add the demi-glace sauce and continue to reduce until the sauce has a nappé consistency.
10. Adjust the seasoning to taste with salt and black pepper.

Serving/Holding

1. Slice each of the duck breasts and fan the slices in the center of hot plates.
2. Carefully ladle the sauce around the fan of sliced duck breast.
3. Hold the duck breast and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the duck breast and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the duck breast and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Sautéed Petaluma Duck Breast with Port Wine Reduction
Petaluma is a small dairy town north of San Francisco well known for its artisan-style production of ducks, geese, and free range chickens.   Although Petaluma duck breast is called for in this recipe, any high quality duck breast can be easily substituted.
In California cuisine, duck breast is typically served rare to medium rare.  For this preparation the critical control point (CCP) specifying a minimum internal temperature of 165ºF (73.9ºC) is measured on the exterior of the duck breast, which serves as the “kill step”, allowing for rare doneness if desired.  In many other regions of America, duck breast is preferred at a medium or medium-well doneness.
 

Grilled Ahi Tuna with Flat Parsley and Orange Sauce

Yield:  6 portions

Portion size:  9 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¾ pounds (1.2kg)                              ahi, loin steaks, 7-ounce
to taste                                                            salt
to taste                                                            black pepper, ground
2 fluid ounces (59ml)                          peanut oil
1½ cups (355ml)                                 flat parsley and orange sauce (see recipe)
Cooking

1. Cut the tuna into 7-ounce steaks, removing as much of the blood spots as possible and without wasting too much fish.
2. Season the steaks to taste with salt and black pepper
3. Brush liberally with peanut oil and mark nicely on a pre-heated char-broiler.
4. Turn the fish steaks and continue to grill until the desired degree of doneness is attained and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  If the fish steaks are thick they can be finished in a 350ºF (176.7ºC) oven. 

Serving/Holding

1. Place approximately 2 ounces of flat parsley and orange sauce on each hot serving plate.
2. Place the grilled ahi steaks over the sauce.  Drizzle the remaining sauce over the top of each piece of grilled fish and serve immediately.
3. Hold the fish at 140ºF (60ºC) or higher.  Hold the sauce under refrigeration at 41ºF (5ºC).

Cooling/Storing
 

1. Cool the fish from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the fish and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips
Many types of fish can easily be substituted for the ahi tuna called for in this recipe.  Shark, swordfish, marlin, and sturgeon are all excellent choices among the many species of fish available.
In California cuisine, fish such as ahi are frequently cooked to a rare to medium-rare degree of doneness.  Although this is the case in some regions of America, cook fish steaks to the tastes and preferences of your customers but be sure not to overcook the fish.  Steak-type fish has a tendency to become tough and dry when cooked for too long.

Flat Parsley and Orange Sauce

Yield:  6 portions

Portion size:  2½ ounces

WEIGHTS AND MEASURES          INGREDIENTS
½ cup (118ml)                                                flat parsley, chopped
2 tablespoons (30ml)                          thyme, chopped
1                                                          orange, zest and juice
1                                                          lemon, juice
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
16 fluid ounces (473ml)                      olive oil, extra virgin
 
Preparing

1. Pick the leaves from the flat parsley and the thyme and chop them finely.
2. Zest the orange and then juice it, reserve both separately under refrigeration until needed.
3. Juice the lemon and combine with the chopped herbs, orange zest and juice, salt, and black pepper.
4. Gradually whisk in the extra virgin olive oil a little oil at a time until an emulsification forms.  A blender or food processor can also be used to emulsify the sauce.

 
Serving/Holding

1. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.

Cooling/Storing

1. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips 
Flat parsley is also referred to as Italian parsley.  The characteristics and taste of the olive oil used in this recipe will significantly influence the final flavor outcome.  Select the olive oil carefully for the desired taste and texture it will provide to the finished sauce.

Macadamia Encrusted Mahi Mahi with Tropical Fruit Salsa

Yield:  6 portions

Portion size:  9 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¾ pounds (1.2kg)                              mahi mahi, fillet, 7-ounces
to taste                                                            salt
to taste                                                            black pepper, ground
6 ounces (170g)                                   macadamia nuts, ground
2 ounces (57g)                                     corn meal, yellow
4 ounces (113g)                                   butter, clarified
 
Fruit Salsa:
2 ounces (57g)                                     shallots, minced
4 ounces (113g)                                   pineapple, small dice
4 ounces (113g)                                   papaya, small dice
4 ounces (113g)                                   mango, small dice
4 fluid ounces (118ml)                        lemon butter sauce, (see recipe)
1 tablespoon (15ml)                            chives, minced
to taste                                                            salt
to taste                                                            black pepper, ground
1 tablespoon (15ml)                            coconut, shredded, toasted
Cooking

1. Cut the mahi mahi into 7-ounce fillets and season them lightly with salt and black pepper.
2. Combine the macadamia nuts with the cornmeal and grind them finely in a food processor.
3. Dredge the fish in the ground nut mixture, completely coating each fillet on both sides.  Reserve under refrigeration until needed.
4. Heat approximately ¾ of the clarified butter a sauteuse pan over medium-high heat.  Once the butter is hot, place the fillets in the pan with the skin side up.
5. Brown the fish fillets and degrease the pan.  Place the pan in a 350ºF (176.7ºC) oven for approximately 8-12 minutes or until the fillets are completely cooked and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Do not overcrowd the pan.  If all of them do not comfortably fit in the pan at once, cook them in batches.
6. When the fish is completely cooked, remove them from the pan and reserve in a warm place until needed.
7. Add the remaining clarified butter to the sauté pan.  Add the minced shallots and cook over medium high heat until they become translucent.
8. Add the diced fruit and continue to cook for approximately 2-3 minutes until the fruit is tender and thoroughly heated.
9. Remove the fruit from the heat and stir in the lemon butter sauce and minced chives.
10. Season to taste with the salt and black pepper.

Serving/Holding

1. Place the cooked fish fillets on hot plates and top each portion with approximately two ounces of the tropical fruit salsa.
2. Garnish the fish by sprinkling shredded and toasted coconut on top of the salsa.
3. Hold the fish and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the fish and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the fish and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
The macadamia nuts used to coat the fish in this recipe can be substituted with other nuts or a combination of nuts depending upon the flavor that is desired.  Hazelnuts, almonds, Brazil nuts, walnuts, and pecans all make excellent substitutes.
The mahi mahi can also be substituted with a variety of local fish.  Pacific snapper, tilapia, and orange roughy will work extremely well in this recipe.

Carmel Valley Winter Ragout

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 tablespoon (15ml)                            butter
1 tablespoon (15ml)                            olive oil
4 ounces (113g)                                   onions, small dice
4 cloves                                               garlic, minced
to taste                                                            salt
to taste                                                            black pepper, ground
6 fluid ounces  (177ml)                       red wine
12 ounces (340g)                                 mushrooms, sliced thick
4 ounces (113g)                                   chanterelle mushrooms
4 ounces (113g)                                   turnips, peeled, medium dice
6 ounces (170ml)                                fennel bulbs, sliced thick
6 ounces (160ml)                                red bell peppers, sliced thick
4 ounces (113g)                                   yellow bell peppers, yellow, sliced thick
2 ounces (57g)                                     Anaheim chilies roasted, peeled, seeded, diced
as needed                                             soy sauce
as needed                                             vegetable stock, prepared
2 tablespoons (30ml)                          marjoram, minced
2 tablespoons (30ml)                          oregano, minced
2 tablespoons (30ml)                          chives, minced
2 ounces (57g)                                     sour cream
 
Cooking

1. Heat the butter and olive oil in a sauteuse pan over medium-high heat.  Add the onions and sauté until they become translucent.  Add the garlic and continue to sauté for 1 minute.
2. Season the onions to taste with salt and black pepper.
3. Add ²/₃’s of the wine and reduce over medium-high heat until almost dry.
4. Add the mushrooms, turnips, fennel, peppers, and chilies.
5. Season to taste with a few drops of soy sauce.
6. Add the remaining wine and just enough vegetable stock to make a light sauce.  Continue to cook the vegetables over medium heat until they are tender and flavorful.
7. Once the vegetables are cooked, add the fresh herbs and adjust the seasoning with salt and black pepper.
8. Remove the pan from the heat and stir in the sour cream to lightly thicken the sauce.

Serving/Holding

1. Hold the vegetable ragout at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the vegetable ragout from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the vegetable ragout, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Creamed Spinach

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  spinach, washed, stems removed
2 tablespoons (30ml)                          butter, sweet
2 tablespoons (30ml)                          flour, all-purpose
1¼ cups (296ml)                                 milk
¼ cup (59ml)                                      heavy cream
1 clove                                                 garlic, peeled, split, crushed
to taste                                                            salt
to taste                                                            black pepper, ground
2 teaspoons (10ml)                             Pernod or anisette
Cooking

1. Wash and remove the stems from the spinach leaves and wash again.  Drain lightly.
2. Place the wet spinach leaves in a large sauce pot.  Cover and cook over medium heat approximately 4 minutes or until the spinach becomes wilted.
3. Drain well by pushing the spinach into a conical strainer with the back of a spoon or ladle until all of the excess liquid has been drained from the spinach.
4. Squeeze the spinach by hand until as dry as possible.  Chop roughly and reserve under refrigeration until needed.
5. Melt the butter over low heat in a saucepan.  Stir in the flour to make a blond roux and cook over low heat for 2-3 minutes while stirring frequently.
6. Add the milk, cream, and garlic.  Bring the liquid to a boil while constantly.  Turn the heat down and simmer slowly for 20-30 minutes or until the starchy flavor has been cooked out of the béchamel sauce.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
7. Remove the garlic halves from the sauce and add the chopped spinach.  Season to taste with salt and black pepper.  Simmer slowly for an additional 10 minutes or until the spinach is thoroughly hot.
8. Stir in the Pernod or anisette and serve immediately.

Serving/Holding

1. Hold the creamed spinach at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the creamed spinach from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the creamed spinach, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Steamed California Vegetables

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 fluid ounces  (237ml)                       chicken stock
1 pound (454g)                                   baby bok choy, split lengthwise
6 ounces (170g)                                   snap peas, trimmed
4 ounces (113g)                                   red bell peppers, seeded, julienne
4 ounces (113g)                                   yellow bell peppers, seeded, julienne
4 ounces (113g)                                   crimini mushrooms, sliced
2 ounces (57g)                                     black bean paste
2 cloves                                               garlic, minced
2 tablespoons (30ml)                          cornstarch
2 tablespoons (30ml)                          water
1 tablespoon (15ml)                            soy sauce
1 tablespoon (15ml)                            sesame oil
to taste                                                salt
to taste                                                black pepper, ground
Cooking

1. Bring the chicken stock to a boil in a sautoir pan.  Add the bok choy, cover and steam for 1 minute.
2. Add the snap peas, bell peppers, mushrooms, black bean paste, and garlic.  Cover and steam for an additional 1 minute.  Toss to combine all of the vegetables.
3. Mix the cornstarch with the water, soy sauce, and sesame oil.  Add the slurry to the vegetables and cook over high heat for about 30 seconds while tossing constantly until the sauce thickens and the vegetables are nicely coated with the sauce.
4. Season to taste with salt and black pepper and serve immediately. 

Serving/Holding

1. Hold the steamed vegetables at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the steamed vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the steamed vegetables, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chinese Long Beans with Sesame Seeds

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2¼  tablespoons (33ml)                      sesame seeds
1½ pounds (680g)                               Chinese long beans, trimmed, ¾” lengths
2 tablespoons (30ml)                          peanut oil
1½ cloves                                            garlic, minced
3 tablespoons (44ml)                          ginger, peeled, minced
2                                                          Fresno chilies, peeled, seeded, minced
1½ teaspoons (7ml)                            sesame oil
½ cup (118ml)                                                cilantro, chopped
to taste                                                            salt
Cooking

1. Place the sesame seeds on a baking sheet and toast in a pre-heated 400ºF (204.4ºC) oven for approximately five minutes, or until they are fragrant and lightly browned.  Reserve at room temperature until needed.
2. Blanch the beans in boiling, salted water.  Shock in an ice water bath and drain.  Reserve under refrigeration until needed
3. Heat the peanut oil over medium-high heat in a large sauté pan and cook the minced garlic, ginger, and chilies for approximately 2 minutes.
4. Add the Chinese beans and continue to sauté while tossing frequently until the beans are tender and hot.
5. Add ¾’s of the toasted sesame seeds, sesame oil, and cilantro.  Toss until incorporated.
6. Season to taste with salt. 

Serving/Holding

1. Serve immediately and garnish by sprinkling the remainder of the toasted sesame seeds on top of each portion of beans.
2. Hold the beans at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Grilled Asparagus with Toasted Almonds and Zinfandel Butter Sauce

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               asparagus, trimmed
1 fluid ounce (30ml)                            olive oil
to taste                                                            salt
to taste                                                            black pepper, ground
1 ounce (28g)                                      shallots, chopped fine
8 fluid ounces  (237ml)                       red zinfandel
1                                                          bay leaf
1 teaspoon (5ml)                                 black pepper, cracked
4 ounces (113g)                                   butter, cubed
1½ ounces (43g)                                  almonds, sliced, toasted
Cooking

1. Trim the woody ends from the asparagus stalks.  If the stalks are thicker than a pencil, peel them with a vegetable peeler to within 1½” of the tips.
2. Toss the asparagus with the olive oil and season to taste with salt and black pepper.
3. Cook the asparagus on a pre-heated grill for approximately 5-10 minutes, or just long enough to brown slightly and heat thoroughly.
4. In a saucepan, combine the shallots, red zinfandel, bay leaf, and cracked black pepper.  Simmer over medium heat until the mixture reduces in volume to approximately 1-ounce and is becomes syrupy in consistency.
5. Remove the reduction from the heat, remove and discard the bay leaf.  While the reduction is still warm, briskly whisk in the cubes of butter a little at a time until the sauce becomes smooth and emulsified.

Serving/Holding

1. Top each portion of the grilled asparagus with the zinfandel butter sauce and garnish by sprinkling the toasted almond slices on top of each portion.
2. Hold the asparagus and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the asparagus and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the asparagus and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Pasta with Capers, Olives, and Pine Nuts

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 tablespoons (44ml)                          butter, sweet
3 fluid ounces  (89ml)                         olive oil
3 cloves                                               garlic, minced
3 ounces (85g)                                     pine nuts
15 ounces (425g)                                 black olives, sliced
3 tablespoons (44ml)                          capers, rinsed, minced
1 tablespoon (15ml)                            basil, chiffonade
1 teaspoon (5ml)                                 oregano, minced
1 teaspoon (5ml)                                 flat parsley, minced
1 pound (454g)                                   pasta, any shape
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces (57g)                                     Parmesan cheese
Cooking

1. Combine the butter with the oil and heat over medium heat in a large sauté pan.
2. Add the garlic and pine nuts, reduce the heat to low and continue to cook until the nuts are just beginning to turn golden in color.
3. Add the olives, capers, and spices and herbs.  Toss until the products are incorporated and heated thoroughly.
4. Cook the pasta in a large sauce pot of boiling, salted water until is cooked to the al dente stage.  Drain well.
5. Toss the drained pasta with the nut-olive mixture over medium heat until the products are incorporated and heated thoroughly.
6. Season to taste with salt and black pepper.

Serving/Holding

1. Garnish each portion with grated Parmesan cheese.
2. Hold the pasta at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the pasta from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pasta, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Spicy Roasted Eggplant

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 Japanese eggplant
1½ tablespoons (22ml)                       sugar
3 tablespoons (44ml)                          oyster sauce
3 tablespoons (44ml)                          fish sauce, Thai or Vietnamese
1½ tablespoons (22ml)                       soy sauce
4 tablespoons (59ml)                          peanut oil
6 cloves                                               garlic, minced
2 tablespoons (30ml)                          ginger, peeled, minced
¾ teaspoon (4ml)                                red pepper flakes
½ cup (118ml)                                    cilantro, chopped
1 tablespoon (15ml)                            sesame oil
Cooking

1. Pre-heat an oven to 475ºF (246.1ºC).
2. Prick each of the eggplants with a fork three or four times and place on a baking sheet.  Cook in the oven for approximately 25 minutes, or until they become tender.
3. Remove the eggplants from the oven and split lengthwise.
4. Cool the eggplants from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
5. Once cool, scoop the meat from the eggplant with a spoon in thick long shreds and discard the skins.
6. Combine the sugar, fish sauce, oyster sauce, and soy sauce in a small bowl and mix until the sugar is dissolved.
7. Heat the peanut oil in a large sauté pan over medium-high heat.  Add the garlic, ginger, and red pepper flakes.  Cook while stirring constantly for approximately 1 minute.
8. Add the eggplant pulp and cook while stirring constantly for an additional minute.
9. Add the sauce mixture and cook two more minutes.
10. Remove from the heat and stir in the chopped cilantro and sesame oil.
11. Let the eggplant cool slightly while in the pan and serve warm or at room temperature if desired.

Serving/Holding

1. Hold the eggplant at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the eggplant from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  If the eggplant is stored below 140ºF (60ºC) for 4 hours or more it must be discarded.
2. Cover the eggplant, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips 
Oyster and Fish sauce can be obtained in most supermarkets or Asian specialty stores.  Fish sauce comes in two varieties: Nam Pla from Thailand or Nuoc Mam from Vietnam.  Either will provide an excellent flavor to the roasted eggplant.
This type of eggplant preparation is generally served at room temperature rather than hot.  As the eggplant cools it tends to pick up more flavors from the fish and oyster sauce adding a depth of flavor that is not possible when served hot.  Be careful, however, that the eggplant is discarded after 4 hours as it can be the source of food-borne illness when not held at 140ºF (60ºC) or higher.

Angel Hair with Peppers and Gorgonzola

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
                        2 fluid ounces (59ml)                          olive oil, extra virgin
8 ounces (227g)                                   onions, minced
2                                                          red bell peppers, roasted, peeled, julienne
2                                                          yellow bell peppers, roasted, peeled, julienne
2                                                          green bell peppers, roasted, peeled, julienne
16                                                        basil leaves, chiffonnade
to taste                                                            salt
to taste                                                            black pepper, ground
1 pound (454g)                                   angel hair pasta
½ pound (227g)                                  Gorgonzola cheese, crumbled
as needed                                             Parmesan cheese, grated
¼ cup (59ml)                                      parsley, chopped
Cooking

1. Heat the olive oil over medium-high heat in a large sauteuse pan.
2. Add the onions and sauté until they become translucent.
3. Add the roasted, julienne peppers and the basil.  Toss.
4. Season the vegetables to taste with salt and black pepper. Cover, remove from the heat and hold in a warm place until needed.
5. Cook the pasta in a large sauce pot of boiling, salted water until it is cooked to the al dente stage.  Drain well.
6. Toss the pasta with the pepper mixture over medium heat until the products are incorporated and thoroughly heated.
7. Add the Gorgonzola cheese and continue to cook while tossing frequently until the cheese has melted.
8. Adjust the seasonings to taste with salt and black pepper.

Serving/Holding

1. Garnish each portion of pasta by topping them with grated Parmesan cheese and chopped parsley.
2. Hold the pasta at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the pasta from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pasta, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Angel Hair with Peppers and Gorgonzola
Gorgonzola cheese is made in the style of Roquefort cheese.  Both cheeses are forms of blue cheese.  Gorgonzola is typically Italian where Roquefort is French.  Many varieties of blue cheeses are produced domestically in the style of both Gorgonzola and Roquefort.  The most notable American blue cheese is Maytag blue cheese from Iowa in the Central Plains.

Monterey Jack and Green Chili Polenta

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
                        10 fluid ounces (296ml)                      chicken stock, prepared
8 fluid ounces  (237ml)                       half-and-half
1¾ ounces (50g)                                  butter
½ tablespoon (7ml)                             sugar, super fine
¼ tablespoon (4ml)                             salt
4½ ounces (128g)                                cornmeal, yellow
2 ounces (57g)                                     Monterey Jack cheese, grated
1 ounce (28g)                                      Anaheim chilies, roasted, peeled, seeded, diced                                                                       
Cooking

1. Bring the chicken stock to a boil in a heavy-bottom saucepan.
2. Reduce the heat to a simmer and stir in the half-and-half, chicken stock, butter, sugar, and salt.
3. Slowly add the cornmeal in a thin stream while whisking constantly.  Lower the heat and continue stirring for approximately 10-20 minutes, or until the mixture has started to thicken.
4. Stir in the Jack cheese and the chilies.  Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
5. Pour the polenta onto a small buttered baking sheet or one lined with plastic wrap.
6. Cool the polenta from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
7. Once the polenta is thoroughly chilled, cut them into desired shapes and sizes.
8. Grill, sauté, or pan-fry the polenta shapes until they are golden brown in color and have a slightly crispy crust.

Serving/Holding

1. Hold the polenta at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the polenta from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the polenta, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Monterey Jack and Green Chili Polenta 
The polenta can be cut in circles and can be used as layers for a grilled vegetable napoleon.  Strips of the polenta can be used in place of pasta in a lasagna dish.   Sun-dried tomatoes, toasted pine nuts, and a chiffonnade of fresh basil can be substituted for the Jack cheese and chilies if a different flavor is desired.

Potato-Rosemary Focaccia

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Sponge:
1 cup (237ml)                                     water, warm
1 teaspoon (5ml)                                 dry yeast, active
1 cup (237ml)                                     flour, all-purpose
Focaccia:
½ cup (118ml)                                                water
¹/₃ cup (79ml)                                      white wine, dry
¹/₃ cup (79ml)                                     olive oil
2 tablespoons (30ml)                          cornmeal, yellow
1½ teaspoons (7ml)                            kosher salt
2¾ cups (651ml)                                 flour, all-purpose
5 teaspoons (25ml)                            olive oil, extra virgin
½ pound (227g)                                  Yukon gold potatoes
1 clove                                                 garlic, minced
to taste                                                            black pepper, ground
1½ teaspoons (7ml)                            rosemary, minced
to taste                                                            kosher salt
Preparing

1. Place the warm water (approximately 100ºF (37.8ºC)) in a bowl.  Sprinkle the yeast over the water and let stand for approximately 2 minutes and then stir until the yeast is dissolved.
2. Stir in the first quantity of flour until it is smooth.
3. Cover and let stand at room temperature for 24 hours.

Cooking

1. Place the sponge in the bowl of a mixing machine and using the paddle attachment, mix on low speed.
2. Slowly add the 2^nd quantity of water, wine, regular olive oil, cornmeal, and first quantity of kosher salt.  Mix until thoroughly incorporated.
3. Gradually mix in the 2^nd quantity of flour and mix on low speed until the resulting dough is soft to the touch.
4. Increase the speed to medium and mix for an additional 5 minutes.
5. Let the dough rise at room temperature for approximately 1½ hours or until the dough has doubled in size. Cover the dough with plastic wrap to prevent the dough from drying out while it is rising.
6. Grease a large, rimmed baking sheet with 1 teaspoons (5ml) of the extra virgin olive oil.
7. Transfer the dough to the baking sheet and stretch it using oiled fingers until the dough completely fills the baking sheet.  Let rest five minutes.  The dough will shrink.
8. Re-stretch the dough to completely cover the baking sheet.  If it is still too elastic to cover the sheet, rest the dough an additional 5-10 minutes and try again.
9. Let the dough rise again at room temperature while uncovered for approximately 1½ hours.
10. Line an oven rack with baking tiles and preheat the oven to 550ºF (288ºC) for at least 45 minutes.
11. Peel and cook the potatoes in a large sauce pot of boiling, salted water until they are tender.  Drain and cool slightly until they can be safely handled.  Slice the cooked potatoes into ¼” slices and reserve.
12. Toss the sliced potatoes with the 2 teaspoons (10ml) of the extra virgin olive oil, garlic, and black pepper.
13. Using a brush, dab the dough with the remaining olive oil.  Top with the sliced, seasoned potatoes and gently press them into the dough.
14. Sprinkle the surface of the dough with the rosemary and 2^nd quantity of kosher salt.
15. Bake for approximately 15-20 minutes until nicely browned.

Serving/Holding

1. Cut into squares and serve while warm.
2. Hold the focaccia at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the focaccia from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the focaccia, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Strawberry Shortcake with Cornmeal Biscuits

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Filling:
3 cups or 12 ounces                            strawberries, washed, hulled, sliced
3 tablespoons + 1 tablespoon             sugar
to taste                                                            lemon juice
1 cup                                                   whipping cream
¼ teaspoon                                         vanilla extract
 
Biscuits:
1½ cups                                              flour, all-purpose
½ cup                                                  cornmeal, yellow
1 tablespoon                                       baking powder
1 tablespoon                                       sugar
½ teaspoon                                         salt
2 tablespoons                                      butter, sweet, chilled, cut into ½” cubes
1 ½ cups                                             whipping cream
6 sprigs                                               mint
 
Cooking

1. Preheat an oven to 425ºF (218.3ºC).  Line a baking sheet with parchment paper.
2. Combine the strawberries and ¾’s of the sugar in a large bowl.  Let stand for 15 minutes at room temperature.
3. Crush the strawberries about half way using a potato masher.  Add a little lemon juice to the strawberries and reserve under refrigeration until needed.
4. In another bowl, combine the first quantity of cream with the remaining sugar.  Add the vanilla extract and whip to soft peaks.  Cover and reserve under refrigeration until needed.
5. Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl.  Mix in the butter by hand or with a pastry blender and rub the dough until the mixture has the appearance of a coarse meal.
6. Add the 2^nd quantity of cream gradually while stirring in with a fork until a moist dough has formed.  Adjust consistency as needed with more cream.
7. Knead the mixture by hand until the dough is moist and can be removed from the bowl in one piece.
8. Place the dough on a floured work table and knead gently for another minute or two.
9. Roll the dough out with a floured rolling pin into a rectangle approximately 6” x 9” and about ¾” thick.
10. Cut the dough into 6 uniform sized squares and place on the lined baking sheet.
11. Bake approximately 20 minutes or until the squares have risen and are lightly brown in color. 

Serving/Holding

1. Split each biscuit in half horizontally and place the bottom side of each biscuit on each chilled dessert plates with the cut side facing up.
2. Spoon the berry mixture onto the biscuit bottoms in equal portions.  Spoon the remaining juice over the top of the berries.
3. Top with a large dollop of whipped cream and cover with the top of the biscuit with the cut side facing down.
4. Garnish each portion with a sprig of fresh mint.

 Cooling/Storing

1. Cover the shortcakes and strawberries, label, date, and store under refrigeration at 41ºF (5ºC) or lower.