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7 Cards in this Set
- Front
- Back
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Cauliflower crust |
Allowed to thaw in cooler until soft to cut 20 to 30 minutes Horizontally cut with cheese knife into 3 even pieces 5-1/3" x12 Wrapping plastic |
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Chicken enchilada mix |
1lb chix tender pounded cook on charbroil with marking process *grill marks should be an even light brown honey color* Allow to cool under Refrigeration hand tear chicken into pieces half an inch to 3/4 by 1 be careful to remove any large tendon from thickened of tender 3lb chicken Taquito mix 2 in 1/4 quarter pound red chilli chicken mix 1 cups a tortilla sauce into a mixing bowl full to incorporate do not overmix Fp: b meaty Savory chicken m spices in chili F roasted poblano Heat |
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Chicken sliders prepped breaded |
Chicken sliders prepped all-purpose flour egg mix chicken Parmesan bread crumbs |
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Eggplant sliced |
Trim a 1/4 of each end ensuring the stem is completely removed cut eggplant half lengthwise carefully slice eggplant into 1/2 inch pieces |
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Impossible Bolognese |
1. Ladle 3 oz of canola oil on spray heated flat grill heat 2. 13 ea (4lbs 14oz) 4" in diameter 3. seasoned patties one side with half salt and pepper season side down cook 4 minutes finish seasoning patties flip and continue to cook for minutes internal temperature of 145. 4. Cut patties into 3/4 to 1 inch and set aside 5. Heat 1 oz canola oil to a light sizzle in a braising pan set over medium-high heat add 8 oz yellow minced onions 2 oz of minced carrots 2 oz of minced celery into panser in a corporate cook until slightly caramelized in heated throughout 10 minutes 6. Add 1.5 tbls blanched minced garlic and 3/4 a cup tomato paste into pans toss to incorporate do not burn deglaze the pan 7. 7 oz white wine reduced by half stirring to prevent burning 8. Add 4 and 1/2 lb of vegetable Bolognese transfer into storage container store under Refrigeration 9. Add 8 + 3/4 cup of crushed canned tomatoes with juice and 6 cups of vegetable broth into pan seasoned with remaining ingredients 2 1/2 tablespoons salt 2 tbls of sugar 1 + 1/2 teaspoons of black pepper 1 1/2 teaspoons oregano basil mix 1/2 teaspoon crushed red chili flakes 10. Add impossible pieces into pan and stir incorporate bring to a simmer and continue to cook stirring to prevent burning 5 minutes remove from heat transfer to hotel pan cool under refrigeration. FP B sweet tomato m herbaceous F acidity and salty description chunky meat sauce Chopped with vegetables evident |
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Impossible chorizo mix |
1. Heat 1oz of canola oil to a Sizzle in a braising pan over medium-high heat 2. Place 12 oz yellow diced 1/4 -inch onions 4 oz 1/4 in diced red peppers 4 oz yellow 1/4 in diced yellow peppers 4 oz Poblano's roasted diced 1/4 inch cook until vegetables become caramelized 4 minutes 2. Add 2.5 lbs impossible meat into pot and seasoned with 4tsps chili rub spice and 4tsps salt 3. Break meat into pieces using wire wisk cook 4 min 4. Add 6 oz diced Roma tomatoes and 4 tbls of minced garlic into pot stirred and toss to incorporate 5. Add 2 tbls pasilla powder, 1tbl of ganulated garlic, 4 tsps salt, 2tsps pepper, 1.5 tsps cumin, 1/2 tsp of corriander, 1 tsp of paprika, stir to incorporate continue to cook 1 to 2 minutes 6. Remove from heat add w tbls of sliced 1/16 cilantro FP B peppers and onions M Meat F spice description brown color with vegetables evident Chucky consistency |
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Thai vinagrette |
2 quarts Thai peanut sauce 3 cups sweet red chili dipping sauce 1 1/2 cups Tamarind cashew FP B sweet salty sugar and soy sauce M nutty F heat chili paste description medium thick consistency with chopped Ginger and herbs evident dark brown and color |
