Monday, February 13, 2012

Buttered Poach Maine Lobster

with Roasted Sweet Corn and Truffled Mornay Sauce
Makes two 14” Lobster Strudels 


Combined Mornay Sauce
1 ½ C Poached Maine Lobster meat chopped  (6562045)
½ C Mornay Sauce
1 T White Truffle Oil   (30004483)
1/3 C ) Roasted fresh white Sweet Corn  (8208308)
Truffle Mornay Sauce
Minced Shallot (3620341) 
1 T Butter  (703157)
½  C Dry white wine  (4414694)
1 T All Purpose Flour  (4341632) 
½  C Cream   (9279951) 
3 oz Gruyere   (5431556)
1 oz Parmesan Grana  (1268697)
Salt and Pepper to taste (4999470 & 760439)
1 T White Truffle Oil  (3000483)


One sheet of Classic all butter Puff Pastry rolled out to 14” by 12”, then cut in half. 
Make the mornay sauce by sautéing the shallot in the butter then add the flour and cook in for 1 minute, now add the wine and cream and cook in whisking until smooth, now add the cheeses and cook in; adjust salt and pepper, then add the truffle oil. Let cool, Now mix Lobster, corn and Mornay sauce together, then fill each half sheet with Lobster corn & Mornay sauce mix down the middle. Seal edges & cut off excess pastry to make a sealed round lobster strudel with the pastry brush. Brush top with melted butter, & bake at 375 degrees F, for 25 min, until golden brown and flaky. Let it rest for 10-15 min then cut into 1” mini logs and serve.

Recipes By: US Foods – San Francisco Culinary Team 

Friday, February 10, 2012

Mongolian Style Lamb Lollipops

makes 21-28 Appetizer Chops 
3 T Soy Sauce  (8002164)
1 C Hoisin Sauce  (9348160)
2 T Aged Sherry Vinegar   (317321)
2 T Seasoned Rice Wine Vinegar  (1051176)
3 T Sugar   (4395612)
2-3 Scallions  minced   (1326438)
2 tsp. Tabasco (7003932)
1 T Black Bean Chili Sauce (1552637)
1 T minced fresh Ginger Root (7015597)
1 T minced fresh Garlic (3618741)
1 tsp. Fresh ground Black Pepper (760439)
½ C Chopped fresh Cilantro  (7326366)
2 T Sesame oil   (4125027)
Mix marinate ingredients together & (pour off 1/3 cup for later.) cover lamb with marinate for 24 hours. Then grill over charcoal and Brush with marinate you reserved for later.
Garnish option: Garnish with chopped cilantro and toasted sesame seeds
Recipes By: US Foods – San Francisco Culinary Team

Thursday, February 9, 2012

Angus Beef Tenderloin Medallions

makes 30-40 appetizer portions
1 Angus Tenderloin cleaned and Blocked   (7499684)
30-40 Sliced toasted Brioche rounds 1 ½”(3708443)
1 bottle  Huckleberry vinegar (18 oz) reduced to 3oz
½ Gal (64oz) Bone works Veal Demi-glaze “Elite (4516944)”
4 med Shallots minced and sautéed(3620341)
   Salt and  Pepper to taste (4999470) &( 760439)
1 pkg Foie Gras (1759687) 
6-8 oz Sweet Butter
Cut one clean Tenderloin into 4 long strips, making 4 mini Tenderloins. Season with garlic, kosher Salt, thyme & fresh ground black pepper. Sear on high heat , on grill for 1-2 minutes. Next, roast in oven to medium rare. Let tenderloin rest for 10min. Slice medallions ¼” thick and place on toasted 1 ½” round Brioche. Sear and Slice Foie Gras, place on top of Tenderloin and then drizzle Huckleberry demi-glaze on top of all components.  
Huckleberry Demi;   Add shallots to vinegar reduction then add shallot vinegar reduction to veal Demi-glaze. Season with salt and pepper. Thicken with sweet butter. Next you are ready to drizzle sauce on top.
Recipes By: US Foods – San Francisco Culinary Team

Friday, February 3, 2012

Leek and Fennel Bisque w/ Smoked Salmon

Yields 4 ¾ quarts
3 lbs Leeks, cleaned and sliced (211907)
2 Fresh Fennel Bulbs, Sliced (9111931)
¾ cup Fresh Chives (8436365)
2T Butter (703157)
5 cups Chicken Stock
1 Bay Leaf
3 lbs Yukon Gold Potatoes, peeled (6075907)
5 cups Manufacturing Cream (9279951)
½ cup All Purpose Flour (4341632)
1 ½ T Kosher Salt (773473)
1 tsp Garlic, minced (36187410
1 lb Smoked Salmon (3526134)

Add butter to a 8 quart pan and heat over medium heat. Add leeks, fennel, salt and pepper then sauté until veggies are translucent. Add garlic and bay leaf then cook for an additional two minutes.
Add flour and mix until thoroughly incorporated. Add potatoes, bay leaf and chicken stock then bring to a boil over high heat, stirring often; reduce heat and allow to soup to simmer until potatoes are tender (about 15-20 minutes).
Stir in cream then use an immersion blender to puree until smooth.
Serve warm with thinly sliced smoked salmon and chive garnish.
Recipes By: US Foods – San Francisco Culinary Team

Black Bean Veggie Burgers

Yields 7 patties

2½ cups Black Beans, drained and rinsed (9332313)
2 cups Cooked Short Grain Brown Rice (2981926)
1t Sea Salt (7425821)
¼ cup Yellow Onion, minced (5034228)
3 T Ketchup (190009)
3 T Chili Powder (2449346)
1 tsp Dry Oregano (9449604)
1tsp Garlic, minced (1015577)
2½ tsp Ground Cumin (760629)
1/3 cup Nutritional Yeast (155606)
1 cup Rolled Oats (3731668)
1 Jalapeño (4011839)

In a large mixing bowl crush cooked black beans by hand then add cumin, chili powder, sea salt and nutritional yeast. In a small sauté pan, quickly cook onion, garlic and jalapenos. Add cooked mixture to black beans along with brown rice, oregano and ketchup. Adjust the mixture by adding rolled oats in order to reach your desired consistency (I lean towards a moist mixture to keep a nice texture in the patty). Form mixture into 7 medium sized patties and cook with olive oil on a flat top griddle, sauté pan or grill.
Recipes By: US Foods – San Francisco Culinary Team

Duck Breast w/ Gluten Free Sweet Potato Galette and Green Goddess Dressing

2 lbs Yam, peeled (4252151)
1 lb Parsnips, peeled (2481950)
10 Shallots (3620341)
6 Eggs, lightly beaten (823013)
½ cup Gluten Free Panko Breadcrumbs (1558345)
1 T Kosher Salt (4999470)
1 tsp Black Pepper (760843)
1 T Fresh Thyme, finely chopped (7326325)
25 Boneless Skin-On Duck Breasts (932855)
Green Goddess Dressing (3689965)
2 Qt Pickled Red Onions

Using a large box grater, shred yams, parsnips and shallots.
In a large mixing bowl, combine shredded yams, parsnips and shallots until thoroughly incorporated. Add eggs, gluten free panko, kosher salt, black pepper and thyme. Mix until all ingredients are evenly distributed.
In a nonstick sauté pan, add 2 tablespoons of olive oil and heat over medium-high heat. Scoop 1/3 cup of sweet potato mixture and compress until about 1/3” thick. Using a thin spatula, move your sweet potato pancake to the hot oil. Cook three to four pancakes at once, being careful not to overcrowd your pan.
Once edges are crispy, turn and continue to cook for 2 to 3 minutes. Transfer to a baking sheet and store in a 200 degree oven for service.
In a large sauté pan, sear duck breast over medium high heat until skin is crispy then oven roast until medium rare-medium (125 to 130 degrees internal temperature). Allow duck to rest for at least 5 minutes.
Drizzle green goddess dressing on a serving plate, place the galette over dressing and arrange sliced duck breast on top. Garnish with pickled red onion and serve.
Recipes By: US Foods – San Francisco Culinary Team