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Stadium Field Club

Weekly Menu
June 15 - 21, 2015
I-House
House Dining Services will be serving all meals at Cal Memorial Stadiums Field Club during the 2015 spring
semester for the Dining Commons Transformatio
Transformation Project. Details at ihouse.berkeley.edu/dctp.
ihouse.berkeley.edu/dctp
* Vegan
** Vegetarian

MONDAY
JUN 15

TUESDAY
JUN 16

WEDNESDAY
JUN 17

THURSDAY
JUN 18

FRIDAY
JUN 19

SATURDAY
JUN 20

SUNDAY
JUN 21

BREAKFAST

LUNCH

DINNER

7:15-9:30 am

11:30 am-1:30 pm

6:00-8:00
6:00
pm

Fruit & Yogurt Bar, **Vegan Jook,


Hot Oatmeal, Scrambled Eggs,
Sweet Potato Tots, Ham, Pancakes,
Bagels, *Vegan Tofu Scramble

**Cream of Tomato Soup, Baked


Meatballs, Chicken Tandoori,
**Vegetarian Burrito, *Vegan Pad Thai,
Vegetable of the Day

*Lentil Soup, Pasta Bolognese,


Bolognese Chicken
Satay, **Angel
Angel Hair Pasta w/ Fresh Tomato
Basil Sauce,, *Vegan Curry, Vegetable of the
Day
Ice Cream

Fruit & Yogurt Bar, Chicken Jook,


Hot Oatmeal, Scrambled Eggs,
Hash Browns, Sausage, English
Muffins, **Fried Eggs,, *Vegan Tofu
Scramble

**Beef Barley Soup, Steak Ranchero,


Fish Tacos, **Stuffed Acorn Squash,
*Chefs Special, Vegetable of the Day

Arroz Caldo, Butter Chicken, Grilled Pork


Chop, **Chefs Special, *All Dal Curry,
*Pullao Rice, Vegetable of the Day
Dessert Night

Fruit & Yogurt Bar, **Vegetarian


Jook, Hot Oatmeal, Scrambled
Eggs, Roasted Red Potatoes,
Bacon, Bagels, Pancakes, *Vegan
gan
Tofu Scramble

Soup of the Day, Greek Chicken


Sandwich, Chefs Special, **Cheese
Ravioli w/ Fresh Tomato Basil Sauce,
*Spicy Thai Eggplant, Vegetable of the
Day

*Garbanzo w/ Roasted Kale Soup, Fried


Chicken, Cajun Basa w/ Avocado Cream,
Cream
*Chefs
Chefs Special,
Special **Mac n Cheese, *Roasted
Potatoes, Vegetable of the Day
Dessert Night

Fruit & Yogurt Bar, Chicken Jook,


Hot Oatmeal, Scrambled Eggs,
Tater Tots, Chicken Apple Sausage,
**Huevos Rancheros, *Vegan Tofu
Scramble

*Ramen Bar, Chicken Teriyaki, **Chefs


Special, Vegetable of the Day

Fruit & Yogurt Bar, Vegetarian


ian Jook,
Hot Oatmeal, Scrambled Eggs,
Potatoes OBrian, Bacon, Fried
Eggs, Bagels, *Vegan Tofu
Scramble

Soup of the Day, Chefs Specials, Vegan


& Vegetarian Chefs Specials, Vegetable
of the Day

*Tortilla Soup,
Soup Chicken Tikka Masala, Chefs
Special, **Risotto, **Penne
**
w/ Fresh
Tomatoes & Basil, *Lentil & Mushroom
Stew, *Rolls,, Vegetable of the Day
Dessert Night

**Eggflower
*Eggflower Soup, BBQ Chicken,
Hamburger, **Black Bean Burger,
Burge *French
Fries,, *Vegan Pancit, Vegetable of the Day
Ice Cream Novelties

BRUNCH 9:30 A.M.


A.M.- 1:00 P.M

DINNER

Specialty Entres Will be served at 11:00 am

6:00-8:00
6:00
pm

Fruit and Yogurt Bar, Waffle Bar, Oatmeal, **Veg


**Vegan Jook, Ham, Tater Tots,
Breakfast Burrito w/ Ham, **Fried
Fried Eggs w/ Jalapeno Hollandaise, **Quiche w/
Roasted Corn & Jalapeno,, *Vegan Tofu Scramble with Mushrooms, Five Spice
Chicken, **Vegetable Chow Mein
Fruit and Yogurt Bar, Waffle Bar, Oatmeal, **Vegan Jook, Assorted Donuts,
Bacon, Potatoes OBrian, French Toast
Toast, Eggs Benedict, **Quiche w/ Sundried
Tomatoes,, *Vegan Scramble with Kale, Baked Herb Chicken, **Grilled Cheese
w/ Pesto

International House Dining Services serves a variety of freshly prepared entres on a daily basis
including a variety of salads, a daily soup, pasta bar and chefs specials
specials. The public is welcome to join
I-House residents for any meal,, including special theme meals by paying cash at the dining entra
entrance.
Meal plans available. Contact 510.643.3380 or ihdining@berkeley.edu to purchase.

*Miso Soup,, Baked Chipotle Chicken,


Shrimp Quesadilla, Black Bean Quesadilla,
Quesa
*Channa Masala, Assorted Salsas,
Vegetable of the Day
**Curry Carrot Soup, Chicken Marsala,
Seafood Pasta w/ Red Sauce,
Sauce **Bowtie
Pasta w/ Broccoli & Tomato Cream, *Gobi
Aloo,, **Garlic Bread, Vegetable of the Day
Cash Meal Prices:
Breakfast $7.50
Lunch $9.00
Dinner $10.00
Brunch $10.00
Special Theme Dinners $12.50
$12.

Creamy Roasted Tomato and Basil Soup


7 Gallons
Ingredients:
4 #10 cans Italian Tomato Sauce
2 #10 cans Diced Tomatoes
1# Butter
2 cups Olive Oil
4# Onions, minced
1 cup Garlic
6 bunches Fresh Basil
gallon Heavy Cream
6 Tbsp Italian Seasoning
Preparation:
1. Heat the oil and butter, saute the onions until tender.
2. Add the garlic and Italian seasoning.
3. Add the diced tomatoes and tomato sauce. Bring to a boil.
4. Reduce the heat to simmer then add cream. Season with salt and pepper.
5. Garnish with fresh chopped basil before serving

Pasta with Baked Meatballs


100 Portions
Ingredient
10# pasta cooked al dente drained, not rinsed
1 cases oz. Meatballs baked
1cup# garlic minced
10# sliced mushrooms
1/2 cup dried parsley
1 # 10 tomato paste
2 oz. Italian seasoning
2 oz. Oregano
2 oz. Dried basil oe 4 cup fresh chopped (if fresh add last to sauce to prevent blackening)
Salt to taste
Red pepper flakes to taste
Sugar 2 cup
Beef base 4oz. Paste
Diced tomatoes 4#10 can
1gallons i house marinara sauce
Preparation
1. Cook pasta, drain, toss with olive oil to prevent sticking.
2. Saute onions and mushrooms, add spices except red pepper
3. Add tomato paste, brown for 5 minutes
4. Add diced tomatoes and marinara sauce add remaining ingredients
5. Simmer to concentrate flavors.
6. If using fresh basil add just before serving to prevent blackening

Tandoori Chicken
100 Portions
Ingredients:
40 lbs Chicken thigh
cup Mustard Seed
1 cup Coriander
1 cup Garlic
1 cup Cumin
2 cups Turmeric
1 gallon Plain Yogurt
3 cups Lemon Juice
Salt and pepper to taste
Procedures:
1. Toast mustard seed, coriander, and cumin
2. Ground toasted spices into blend and mix with garlic, turmeric, yogurt, lemon juice, salt, and pepper.
3. Marinate chicken in mixture over night.
4. Grill chicken, and finish in oven

Vegetarian Burrito
Ingredients:
2 cups Corn, roasted
1 cup Zucchini, diced
1 cup Green Onions, thinly sliced
2 cup Pinto Beans
2 cups Mexican Rice
1 Poblano Chili, sliced
Teaspoon Salt
Teaspoon Black Pepper
4-12 Whole Wheat Flour Tortillas
2 cups Cheese, shredded
4 Tablespoons Salsa (fresh tomato onion cilantro chili combined)
Lettuce and tomato for garnish
Salsa, guacamole, and sour cream on the side
Procedures:
1. Heat oil over medium-high heat. Add zucchini and onions; saut 3 minutes or until tender.
2. Stir in beans, rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring
constantly. Remove from heat.
3. Warm tortillas. Divide rice and bean mixture down center of each tortilla. Top each with quarter of
lettuce and tomato; roll up. Serve with salsa, guacamole and sour cream on the side.

Vegan Pad Thai with Tofu


200 Portions
Ingredients:
16# Rice Stick Noodles, soaked to soften
20# Bean Sprouts
20# Tofu, cubed
20# Broccoli Florets, chopped into bite size pieces
6# Red Peppers, julienned
10 bunches Green Onions, chopped
10# Snow Peas
4 cups Garlic, minced
5 lbs. Shallots or Red Onions, chopped
2 qts. Cooking Oil
Ground peanuts, bean sprouts, and green onion for garnish
Sauce:

2 qts. Soy Sauce


3 qts. Sugar
3 qts White Vinegar
1/2 cup Red Pepper Flakes
3 cups Paprika
2 qts Ketchup

Procedures:
1. Combine ingredients for sauce in a large bowl.
2. Heat half of the oil.(add more oil sparingly to keep the onions from sticking)
3. Saute garlic and shallots. Add tofu.
4. Add softened noodles and fry turning constantly with a spatula to prevent sticking.
5. Gradually add the sauce to noodles stir fry quickly.
6. Add half the bean sprouts and chopped green onions, turn to mix.
7. Remove from heat and transfer to hotel pans.
8. Garnish with ground peanuts, bean sprouts and green onion.

Green Lentil Soup


100 Portions
Ingredients
4 lbs Dried Green Lentils
3 heads Celery, chopped
5 lbs Carrots, chopped
5 lbs Onion, chopped
1 cup Garlic, minced
3 Tbsp. Dried Basil
2 Tbsp Dried Thyme
3 Tbsp Dried Oregano
10 Bay Leaves
3 gallons Vegetable Broth
2 gallons Water
3 cups Tomato Sauce
Procedures:
1. In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic.
2. Season with basil, thyme, oregano, the bay leaf and pepper.
3. Stir in the vegetable broth, water and tomato sauce.
4. Cover and cook on low until vegetables are soft. Discard the bay leaf before serving

Pasta with Beef & Pork Bolognese


100 Portions
Ingredient
10# pasta cooked al dente drained, not rinsed
10 lbs. Ground Beef
10 lbs. Ground Pork
1 cup# garlic minced
10# sliced mushrooms
1/2 cup dried parsley
1 # 10 tomato paste
2 oz. Italian seasoning
2 oz. Oregano
2 oz. Dried basil or 4 cup fresh chopped (if fresh add last to sauce to prevent blackening)
Salt to taste
Red pepper flakes to taste
Sugar 2 cup
Beef base 4oz. Paste
Diced tomatoes 4#10 can
1gallons i house marinara sauce
Preparation
7. Cook pasta, drain, toss with olive oil to prevent sticking.
8. Saute onions and mushrooms, add spices except red pepper and beef. Saute until cooked.
9. Add tomato paste, brown for 5 minutes
10. Add diced tomatoes and marinara sauce add remaining ingredients
11. Simmer to concentrate flavors.
12. If using fresh basil add just before serving to prevent blackening

Chicken Satay
100 Portions
Ingredients:
100-4 oz B/S Chicken Thigh Meat or 8-Way Cut
2 cups Coriander Seed, toasted and ground
cup Cumin Seed, toasted and ground
2 cups Fresh Garlic
2 cups Galangal, chopped
2 cups Lemon Grass, finely chopped
2 cups Turmeric
cup Black Pepper
cup Salt (more to taste if desired)
2 cups Sugar
2 #10 can Coconut Milk
Procedures:
1. Toast and grind the coriander and cumin seeds, mix with the remaining ingredients. Pour the marinade
over the chicken breasts
2. Marinate at least 3 hours or overnight.
3. Brown on the griddle.
4. Serve with peanut sauce and cucumber salad.
5. Serve with mae ploy sauce on the side.
Sauce:

1 cup Red Curry Paste


8 cups Coconut Milk
4 cups Peanuts, ground and roasted
2 cups Sugar
2 cups Tamarind Juice
Salt to taste or Fish Sauce.

Procedures:
1. Heat half of the coconut cream and add the ground peanuts and curry paste. Add remaining coconut milk
and reduce heat.
2. Season to taste with sugar and tamarind juice.
3. Add salt or fish sauce to taste.

Angel Hair Pasta with Roasted Tomato Sauce


100 portions
Ingredients
10 lbs pasta
case roasted fresh tomatoes
2 cans #10 diced tomatoes
1 cup garlic
cup dried italian herbs
1 cup olive oil
Salt and pepper
Preparation
Pasta:
1. Cook pasta- al dente
Sauce:
1. Roast tomatoes oil, salt, and pepper for 25 mins at 375f
2. Cook garlic and oil in skillet
3. Add roasted tomatoes and diced tomatoes plus spices
4. Use hand blender to make sauce and stir in with cooked pasta. Simmer for 10 mins
5. Garnish with fresh basil

Vegan Curry
100 Portions
Ingredients:
20 lbs Sweet Potato, diced
20 lbs Red Potato, diced
10 lbs Carrots, diced
20 lbs Onions, diced
1 cup Dried Curry
cup Ground Cumin
cup Mustard Seed
1 cup Fresh Ginger
1 cup Fresh Garlic
2 cans Coconut Milk
1 lb Fresh Basil
Preparation:
1. Heat oil and add curry, cumin, and mustard seed. After 5 mins, add onions. Cook until translucent.
2. Add potatoes, carrots, onions, ginger, garlic, salt, and pepper. Add water to cover vegetables
3. When the vegetables are cooked, add coconut milk and cook for 5 mins.
4. Remove from heat and add chopped basil.

Beef & Barley Soup


100 Portions
Ingredients:
10 lbs Beef, diced
1 gallon Barley, cooked
3 lbs Carrots, diced
2 heads Celery, diced
6 Onions, diced
cup Garlic
cup Thyme
10 Bay Leaves
Salt and Pepper
1 #10 can Diced Tomatoes
1 cup Olive Oil
2 gallons Beef Broth
Preparation:
1. Sautee vegetables
2. Add beef and rest of ingredients (except barley). Boil until meat is tender.
3. Add cooked barley and boil for 5 more mins.

Steak Ranchero
100 Portions
Ingredients:
25 lbs Steak, liced s2x2
10 lbs Onions, sliced
5 lbs Poblano Chilies, sliced
1 cup Chopped Garlic
15 lbs Potatoes, sliced 1/4 thick
case Fresh Tomatoes, sliced
3 Tsp Cumin
2 tbs Dried Oregano
Salt and pepper to taste
3 bunches Fresh Cilantro
2 cups Canned Jalapenos, sliced
1 cup Vinegar
Preparation:
1. Cook meat with oil and garlic cumin, oregano, salt, pepper for 1 hour over medium heat.
2. Add peppers, onions, and tomato. Boil for about 20 minutes.
3. Add lightly cooked potatoes and cilantro.

Fish Tacos with Coleslaw


100 Portions
Ingredients for Tacos:
6 Corn Tortillas
20 lbs Tilapia
5 lbs Cracker Mill
1 lbs Corn Flakes crumbs
10 Fresh Eggs
6 cups Flour
2 Tsp Dried Garlic
Salt and Pepper
Cole Slaw (see recipe below)
Procedures for Tacos:
1. Cut fish into 2 oz. portions
2. Mix cracker mill and corn flake crumbs with salt and pepper.
3. Mix flour, eggs, salt, and pepper. Add gallon water to make batter.
4. Dust fish with flour and dip in batter, followed by dry mix.
5. Deep fry.
6. Warm tortillas on grill.
7. With warm tortillas, add coleslaw, place 2-3 pieces on top, garnish with cilantro- arrange in 2 inch pan.

Cole Slaw:
10 lbs Cabbage, shredded
5 Avocados, diced
2 lbs Red Onions, sliced thin
4 cans Nopalitos
gallon Salsa Fresco
Procedures:
1. Mix ingredients together in large bowl.

Vegan Acorn Stuffed Squash


100 Portions
Ingredients:
8 lbs. Quinoa, cooked
1 cup Minced Garlic
10 Onions, sm dice
2 Heads Celery, sm dice
1 Tbs Dried Red Pepper Flakes
2 Tbs Dried Oregano
15 # Diced Carrots
10 lbs Fresh Tomatoes, sm dice
10# Yellow Squash, sm dice
5 lbs. Tofu, sm dice
2 cases Acorn Squash

Procedures:
1. Cut squash in half. Remove seeds and season with salt and pepper. Bake at 350F for 30 min or until soft.
Cut in half again.
2. Sautee garlic, onions, celery, tomatoes, carrots, yellow squash. Add spices.
3. Fold in tofu.
4. Fold in quinoa.
5. Stuff squash with filling.
6. Bake at 350F for 10-15 min until internal temperatures reaches 145-150.
7. Keep in warmer until ready to serve.

Greek Chicken Sandwich


Ingredients:
20# Chicken Breast, butterflied and roasted with salt and pepper
2 cans, roasted red peppers, slice
1 can artichokes
Basil pesto
Sundried tomato pesto
1 provolone, sliced
ciabatta

Sundried Tomato Pesto


5# sundried tomatoes
1 quart canola oil
1 bag feta cheese
Method:
1. Puree all ingredients, add more oil if necessary

Procedures:
1. Spread basil pesto and sundried tomato pesto on top and bottom of breads
2. Build sandwiches with chicken, provolone, peppers and artichokes.
3. Bake until warm and cheese is melted.
4. Cut in half, serve.

Cheese Ravioli with Sundried Tomato Basil Sauce


100 Portions
Ingredients:
2 case Cheese Ravioli
1 case Fresh Tomatoes, dice
2 #10 cans Diced Tomatoes
1 cup Garlic
cup Dried Italian Herbs
1 cup Olive Oil
Salt and Pepper
1 pt. Sundried Tomatoes
lb Basil
Procedures:
1. Cook ravioli until al dente.
2. To prepare sauce, roast tomatoes with garlic for 25 mins at 375F.
3. Cook garlic and oil in skillet.
4. Add roasted tomatoes and diced tomatoes plus spices.
5. Use hand blender to make sauce and blend.
6. Add sundried tomatoes and simmer for 10 mins
7. Add cooked ravoli.
8. Garnish with fresh basil.

Spicy Thai Eggplant


100 Portions
Ingredients:
30 lbs Eggplant, diced 1x1
20 lbs Yellow Onions, sliced
2 cups Garlic
1 cup Chili Paste
cup Curry Powder
1 lbs Fresh Basil
Oil
Procedure:
1. Heat oil and quickly sautee onions, then add eggplant. Cook until soft.
2. Incorporate garlic, chili paste, and curry powder. Cover and let simmer for 10 minutes.
3. Remove from heat and add basil.

Ramen Bar
Miso Broth
8 Gallons
Fried Tofu
2 cases, 1 dice, dredged in cornstarch, salt and pepper, fried
HardBoiled Eggs
3 hotel pans
Ramen Noodles
Green Onion
Sliced thin
Steamed Shitakes(or button mushrooms d
4 shitake(2 button)
StirFried Bok Choy
Cut in quarters, wash
Stir fry w/ chopped ginger, deglaze with a little soy sauce

Five Spice chicken


(100 portions)
50# chicken thighs
1 cup Chinese 5 spice
2 cups Mirin
1 cup fish sauce
2 cups soy sauce
1 cup sambal chili paste
2 cups rice wine vinegar
1 cup ginger, chopped
1 cup garlic, chopped
cup sugar
Salt and pepper

Method:
1. Combine all ingredients together.
2. Bake at 425 for 20 minutes.
3. Drain juices and bake another 15 minutes

Vegan Tortilla Soup


100 Portions
Ingredients
5 gallons Vegetable Broth
#10 can Diced Green Chiles
1 #10 can Diced Tomatoes
3 cups Garlic, minced
Seasonal Vegetables, chopped
1 cup Lime Juice
3 cups Fresh Cilantro, chopped
2 Tbsp. Cayenne pepper
3 Tbsp. Ground Cumin
60-10 Flour Tortillas
1 cup Olive Oil
Procedures:
1. Combine the vegetable broth, green chilies, tomatoes with onion and garlic in a soup pot. Bring to a boil,
stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the vegetables, lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper
towels.
4. Garnish soup with tortilla strips.

Tikka Chicken
100 Portions
Ingredients:
40 lbs. Chicken Thigh, cut in 1x1 diced
10 lbs. Onions, diced
1 #10 can Diced Tomatoes
cup Mustard Seed
1 cup Garlic
1 cup Cumin
2 cups Chili Powder
1 cup Paprika
2 cups Lemon Juice
Salt and pepper to taste
1 cup Chicken Base
Procedures:
5. Toast spices.
6. Ground toasted spices into blend and mix with garlic, cumin, chili powder, paprika, lemon juice, salt,
and pepper.
7. Marinate chicken in spice mixture. Roast for 20 min at 350F.
8. Sautee onions and mustard seed. Add tomatoes and chicken base. Add 2 gallons water.
9. Simmer slowly until bubbling.
10. Add chicken and heat through.
11. Serve.

Risotto with Mushrooms


200 portions/8 hotel pans
Ingredients:
10 lbs. Risotto rice
2 lbs Butter
1 case Crimini Mushrooms, sliced
5 lbs Shallots
cup Thyme
4 gallons Vegetable Stock
2 cups Fresh Parsley
Salt and pepper to taste
Parmesan Cheese
Procedures:
1. Heat the skillet, add 1 pound butter and saut the mushrooms.
2. Remove from the skillet and add second pound of butter and shallots. Heat until they are translucent.
3. Add risotto. Toast for about 5-8 minutes.
4. Add vegetable stock and stir continuously. When the risotto is half-way cooked, add the mushrooms,
shallots, thyme, and salt and pepper.
5. Garnish with parsley and parmesan cheese upon serving

Penne with Sundried Tomato Basil Sauce


100 Portions
Ingredients:
10# penne
1 case Fresh Tomatoes, dice
2 #10 cans Diced Tomatoes
1 cup Garlic
cup Dried Italian Herbs
1 cup Olive Oil
Salt and Pepper
1 pt. Sundried Tomatoes
lb Basil
Procedures:
9. Cook ravioli until al dente.
10. To prepare sauce, roast tomatoes with garlic for 25 mins at 375F.
11. Cook garlic and oil in skillet.
12. Add roasted tomatoes and diced tomatoes plus spices.
13. Use hand blender to make sauce and blend.
14. Add sundried tomatoes and simmer for 10 mins
15. Add cooked ravoli.
16. Garnish with fresh basil.

Lentil Stew with Crimini Mushrooms


50 portions
2# black lentils
2# green lentils
2# red lentils
5# red onion, sm dice
5# carrots, sm dice
3# celery, sm dice
cup garlic, sm dice
cup paprika
case crimini mushroom, cut in half and roasted
1 case kale, chopped
1 can tomatoes, crushed
Thyme, Rosemary, Sage and Bay tied in sachet
15 guajillo, chiles, boiled, destemmed, and pureed
Salt and pepper
2 gallons water

Method:
1. Steam black lentils
2. Saute veg with garlic and paprika
3. Add remaining ingredients and bring to boil
4. Cook 30 minutes, adjust seasoning

Egg Flower Soup


Yield: 12 Gallons
Ingredients:
12 gallons Chicken Stock, boiled
100 fresh Eggs, beaten
Salt to taste
1/2 cup Sesame Oil
cup Soy Sauce
5 bunches Green Onions, finely chopped
Directions
1. Bring the stock to a boil.
2. Beat the egg with salt and sesame oil.
3. Pour the egg into the stock very slowly while stirring.
4. Add the soy sauce and garnish with onion.

BBQ Chicken
100 Portions
Ingredients
100 Chicken Pieces
6 cups Sugar
1 cups Kosher Salt
cups Allspice Berries
cup Black Peppercorns
36 Dried Red Chiles
12 Bay Leaves
12 Cinnamon Sticks
18 qts. Water
Vegetable Oil for brushing
BBQ Sauce
Preparation
1. Place in a Large Cambro Container with lid.
2. In a large pot, Combine the sugar, salt, allspice, peppercorns, chiles, bay leaves, cinnamon sticks and Water.
3. Bring to a boil over high heat, stirring occasionally to dissolve sugar and salt.
4. Reduce the heat to low and simmer, covered for about 20 minutes.
5. Remove from the heat and let it cool completely.
6. Pour the brine over the chicken, covering it completely.
7. Refrigerate for atleast 12 hours.
8. Remove chicken from brine, rinse under cold running water and pat dry with paper towels.
9. Cook one side for about 12-15 minutes, checking occasionally that chicken is not burning.
10. Flip the chicken pieces and continue grilling until tender and juices run clear when thigh is pierced with a knife.
11. Brush generously with BBQ Sauce just before removing from the grill.

BBQ Sauce
3.5 Gallons
Ingredients
10 lbs Brown Sugar
3 gallons Water
1 gallon Dijon Mustard
0.5 gallon Red Wine Vinegar
2 #10 cans Ketchup
0.5cup Garlic
1 cup Liquid Smoke
1 tsp Cayenne Pepper
1 pound Cornstarch
1 package BBQ Spice
Preparation
1. Combine all ingredients.
2. Add a pinch of cayenne pepper and simmer.
3. Thicken with cornstarch slurry as needed.

Vegetarian Pancit
200 Portions
Ingredients:
25- 60z. packages of Bean Thread Noodles
3 cups Canola Oil
2 cups Garlic, minced
2 cups Soy Sauce
10# Carrots, thinly sliced
20# Celery, thinly sliced
15# Cabbage, chopped
10 cups Green Onions, chopped
10 Portobello mushrooms, cleaned and slice
1 #10 can Bamboo Shoots
Procedures:
1. Soak the noodles until softened, Drain thoroughly to prevent sogginess.
2. Stir fry garlic and onions and celery. Add soy sauce and other ingredients.
3. Cook for three minutes.
4. Add drained noodles and cabbage. Stir fry for another three minutes.
5. Last add green onion.
6. Serve immediately. Do not overcook this dish.

Breakfast Burrito with Ham


100 Portions
Ingredients:
50- 12 Tortillas
10 lbs diced Smoked Ham
5 lbs Onions, diced
10 lbs Red Potatoes, small diced
5 lbs Red Bell Peppers, diced
1 gallon Liquid Egg
2 cups Green Onions
5 lbs Cheddar Cheese
Procedures:
1. Saute ham.
2. Using grill, combine onions, red bell peppers, cooked potatoes.
3. Add egg, ham, and green onion.
4. Roll into flour tortillas with cheese. Grill and cut in half.

Fried Eggs with Jalapeno Hollandaise


100 Portions
Ingredients:
5 lbs. Fresh Spinach
Garlic
Salt and Pepper, to taste
1 can Dried Hollandaise Sauce
100 eggs
1 cups Canned Chopped Jalapenos
Preparation:
1. Follow instructions to hydrate Hollandaise sauce. Mix in chopped jalapenos.
2. Saute spinach with oil garlic, salt and pepper.
3. Fry eggs on griddle.
4. Top eggs with spinach, eggs, and sauce.

Roasted Corn & Jalapeno Quiche


100 Portions
Ingredients:
20 Pie Shells
1 lb. canned Jalapenos
10 lbs Frozen Corn
1 gallon Heavy Cream
1 gallon Liquid Egg
2 Tbs White Pepper
2 Tsp Nutmeg
2 Tbs Dried Garlic
1 Tsp Italian Seasoning
2 lbs Cotija Cheese
2 lbs Mozzarella Cheese
Preparation:
1. Prebake pie shells for about 5 minutes until lightly browned.
2. Roast corn kernels.
3. Mix cream, egg, pepper, nutmeg, garlic, and Italian seasoning.
4. Place cup jalapenos, one handful corn, one handful cheddar, one handful mozzarella cheese in bottom
of pie shells.
5. Pour mix over dry ingredients.
6. Bake for 30 mins at 350f. Reduce temp to 300 and bake for another 20 minutes until fully cooked.

Five Spice chicken


(100 portions)
50# chicken thighs
1 cup Chinese 5 spice
2 cups Mirin
1 cup fish sauce
2 cups soy sauce
1 cup sambal chili paste
2 cups rice wine vinegar
1 cup ginger, chopped
1 cup garlic, chopped
cup sugar
Salt and pepper

Method:
4. Combine all ingredients together.
5. Bake at 425 for 20 minutes.
6. Drain juices and bake another 15 minutes

Vegetarian Chow Mein


100 Portions
Ingredients:
25 lbs. Fresh Chinese Noodles
10 lbs. Tofu, diced , baked or sti-fried
4 lbs. Celery, sliced
4 lbs. Frozen Mixed Vegetables
25 lbs. Broccoli Florettes
15 lbs. sliced carrots
2 cups Soy Sauce
1 lb. Cornstach
6 cups Vegetable Oil
3 lbs. Green Onions
4 lbs. Bean Sprouts
1 lb. Garlic
1 lb. minced ginger
4 lbs. Red Bell Peppers, sliced
4 lbs. Green Bell Peppers, sliced
Procedure:
1. Heat oil in wok.
2. Add ginger, onions. Fold in pre-baked or stir-fried tofu, and add remaining ingredients.
3. Add soy sauce.
4. Mix corn starch in 4 cups cold water and stir into mixture.
5. Bring to a boil to thicken sauce.
6. Toss with blanched noodles.

Silken Tofu and Spinach Scramble


100 Portions
Ingredients:
15# Silken Tofu
12 bunches Green Onions, chopped
1 cup Garlic, minced
5# Mushrooms, sliced
Spinach
2 cups Oil
2 cups Chopped Cilantro
2 cups Mae Ploy Sauce
Procedure:
1. Heat oil.
2. Stir fry onions, mushrooms, spinach and garlic.
3. Stir fry the tofu quickly with the mae ploy sauce.
4. Add chopped cilantro, salt and pepper to taste.

Miso Soup
4 gallons/80 portions
Ingredients:
1# Dried Seaweed
20# Tofu
5# Shitake Mushroom
2# Miso
3 gallons water
Green onions
Procedures:
1. Bring 3 gallons of water to a boil.
2. Add dried seaweed, miso paste, and shitake mushrooms.
3. Let simmer for 20 minutes.
4. Add cubed tofu.
5. Turn off heat and garnish with green onions. Serve.

Baked Chipotle Chicken


300 Portions
Ingredients
3 Cases chicken thigh meat
8 Cans (7 oz.) chipotle chilies
10 Fresh tomatoes diced 1x1
2 Yellow onions diced
1 Cup fresh garlic
2 Cups paprika
2 Cups chili powder
3 Cups salt
Cup black pepper
2 Cups ground cumin
4 Cups red wine vinegar
4 Cups oil
Preparation
1. Mix all of the dry ingredients, tomatoes, onions, and garlic.
2. Blend using hand blender.
3. Pour blended mixture over chicken to coat.
4. Cover sheet pans with foil and place seasoned chicken on pans.
5. Bake for 35 minutes at 375F to reach internal temperature of 165F.
6. Transfer baked chicken to 2 hotel pans and keep in the warmer.

Shrimp Quesadilla
100 Portions
Ingredients:
8# Shrimp Meat
3# Onion
5# Sliced Mushroom
10# Jack Cheese
5# Cheddar Cheese
100-10 Flour Tortillas
Sides:
Salsa Fresca
Avocado Salsa
Sour Cream
Procedures:
1. Lightly oil grill.
2. Place tortillas on grill. Top with cheese, shrimp, mushrooms, onions, and more cheese. Add second
tortilla on top.
3. Spray lightly with oil, and turn when golden.

Vegetarian Quesadilla
100 Portions
Ingredients:
4# Corn, roasted
5# Black Beans, cooked
2# Green Onions, sliced
5# Sliced Mushrooms
Olive oil
Salt and pepper to taste
10# Cotija Cheese
5# Cheddar Cheese
100-10 Flour Tortillas
Sides:
Salsa Fresca
Avocado Salsa
Sour Cream
Procedures:
4. Bake sliced mushrooms with oil, salt, and pepper.
5. Lightly oil grill.
6. Place tortillas on grill. Top with cheese, corn, black beans, mushrooms, onions, and more cheese. Add
second tortilla on top.
7. Spray lightly with oil, and turn when golden.

Channa Masala
100 Portions
Ingredients:
20 Lbs Cooked Garbanzos
20 Lbs Chopped Onions
4-#10 cans Diced Tomato
5# peas and Carrots
1 cup Fresh Garlic
1 cup fresh ginger
1 cup Coriander
1 cup Cumin
Cup Fennel Seeds
1 cup Gharam Masala
3 cups Olive Oil
10# red potatoe, diced 1
Salt and Pepper to taste
Cilantro to garnish

Procedures:
1. Toast all of the spices in a skillet.
2. Ground toasted spices using a blender. Set aside.
3. Heat oil in a skillet. Caramelize onions, then add ground spices. Cook for 5-10 mins.
4. Add tomatoes and cook for 20-30 minutes.
5. Add garbanzos, then water to make stew-like consistency.
6. Simmer for about 30 minutes.
7. Remove from skillet and transfer to 2 hotel pan.
8. Garnish with cilantro and serve with white rice on the side.

Potatoes OBrian
100 Portions/4 hotel pans
Ingredients:
30 # Red Potato, diced 1
2# Green Bell peppers
2# Red Bell Peppers
1# Red Onion
Salt And Pepper
Procedures:
1. Roast potato with salt, pepper, and olive oil.
2. Saute onions and bell peppers.
3. Fold all ingredients together and season with salt and pepper.

Eggs Benedict
100 Portions
Ingredients:
1 case English Muffins
100 pieces Canadian bacon
1 can Dried Hollandaise Sauce
100 eggs
Preparation:
5. Follow instructions to hydrate Hollandaise sauce.
6. Slice muffins and toast them with bacon
7. Poach eggs and lay on top.
8. Keep sauce in warmer, line server will garnish to order

Vegetarian Eggs Benedict


100 Portions
Ingredients:
1 case English Muffins
10 lbs. Fresh Spinach
Garlic
Salt and Pepper, to taste
1 can Dried Hollandaise Sauce
100 eggs
Preparation:
9. Follow instructions to hydrate Hollandaise sauce.
10. Slice muffins and toast them.
11. Poach eggs.
12. Saute spinach with garlic, salt and pepper.
13. Top muffins with spinach, eggs, and sauce.

Quiche with Sundried Tomatoes and Artichokes


100 Portions
Ingredients:
20 Pie Shells
2 lbs Sundried Tomatoes, chopped into small pieces
10 lbs Artichokes
1 gallon Heavy Cream
1 gallon Liquid Egg
2 Tbs White Pepper
2 Tsp Nutmeg
2 Tbs Dried Garlic
1 Tsp Italian Seasoning
2 lbs Cheddar Cheese, shredded
2 lbs Mozzarella Cheese, shredded
Preparation:
1. Prebake pie shells for about 5 minutes until lightly browned.
2. Roast artichokes.
3. Mix cream, egg, pepper, nutmeg, garlic, and Italian seasoning.
4. Place handful of sundried tomatoes and handful artichokes, one handful cheddar, one handful
mozzarella cheese in bottom of pie shells.
5. Pour mix over dry ingredients.
6. Bake for 30 mins at 350f. Reduce temp to 300 and bake for another 20 minutes until fully cooked.

Herb Baked Chicken


100 Portions
1 case 8 way cut chicken
3 bunches thyme
1 cup oregano
12 bay leaves
cup garlic, chopped
cup shallot, chopped
1/8 cup sugar
1 cup vegetable oil
cup lemon juice
Salt and Pepper to taste

Method:
1. Blend herbs, garlic, shallot, sugar, oil, lemon juice, salt and pepper.
2. Mix with chicken, bake at 375 for 35-40 minutes until reaches 165 degrees.

Grilled Cheese on Sourdough


Ingredients:
100 Slices Provolone
100 Slices pepperjack
Sourdough Bread
case tomatoes, sliced
gallon pesto
Procedures:
1. Spread pesto on bottom bread, then put cheese, tomato, more cheese, then pesto again
Bread
Pesto
Cheese
Tomato
Cheese
Bread

2. Grill sandwiches to order.

Silken Tofu and Kale Scramble


100 Portions
Ingredients:
15# Silken Tofu
12 bunches Green Onions, chopped
1 cup Garlic, minced
5# Mushrooms, sliced
1 case kale
2 cups Oil
Procedure:
5. Heat oil.
6. Stir fry onions, mushrooms, spinach and garlic.
7. Stir fry the tofu quickly.
8. Add salt and pepper to taste.

Creamy Curried Carrot Soup


50 Portions
Ingredients:
cup Olive Oil
lb. Butter
8 Onions, chopped
12 lbs. Carrots, diced
3 gallons vegetable Stock
Tbsp. Curry Powder
1 Tbsp. Cayenne Pepper
1 gallon Heavy Cream
Kosher salt for seasoning
Procedures:
1. Preheat large pot over medium heat. Add oil, butter, onions and carrots and saute for 5 minutes.
2. Add 2/3 chicken stock, curry and cayenne and season with salt.
3. Bring to a boil, cover and cook until carrot are tender.
4. Puree contents in pot and place back over low heat.
5. Add heavy cream.
6. If soup is too thick, add remaining chicken stock until desired consistency is achieved.
7. Taste and season with salt.

Chicken Marsala
100 Portions
Ingredients:
30# Chicken Breast, cut into 4oz portions
8 cups Flour
12 Eggs
1 gallons Water
Salt and Pepper
Sauce:

2 lbs. Butter
1 lbs Flour
2 lbs Shallots or Red Onion, minced
cup Chicken Base
1 bottle Marsala Wine or White Wine
Salt and Pepper to taste
cup Dried Thyme
10 lbs. Crimini Mushroom or White Mushroom, sliced

Procedures:
1. Mix together flour, eggs, water, salt, and pepper to make batter. Coat chicken in batter. Pan fry on grill (NOT TILT
SKILLET) until 75% cooked.
2. Transfer to hotel pan and top with sauce.
3. Bake until cooked through.

Seafood Pasta with Roasted Tomato Sauce


Ingredients:
10# Bowtie Pasta
5 lbs Shrimp
5 lbs Scallops
5 lbs Imitation Crab
10 lbs Mushrooms, sliced
1 cup Fresh Garlic
3 cups Fresh Green Onion, chopped
Salt and Pepper
Sauce:

case roasted fresh tomatoes


2 cans #10 diced tomatoes
1 cup garlic
cup dried italian herbs
1 cup olive oil
Salt and pepper
Fresh Basil
Parmesan Cheese

Preparation
6. To make sauce: Roast tomatoes oil, salt, and pepper for 25 mins at 375f
7. Cook garlic and oil in skillet
8. Add roasted tomatoes and diced tomatoes plus spices
9. Use hand blender to make sauce and stir in with cooked pasta. Simmer for 10 mins
10. Garnish with fresh basil

1.
2.
3.
4.
5.

To make pasta: Saute garlic, onions, and mushrooms. Add seafood and saut until halfway cooked.
Remove from skillet and reserve.
Cook pasta until al dente.
Mix pasta, seafood, and sauce, and transfer to hotel pans.
Garnish with fresh basil and parmesan cheese.

Bowtie Pasta with Tomato Cream Sauce & Broccoli


100 Portions
Ingredients:
10# bowtie pasta, cooked al dente
1 case Fresh Tomatoes
6 #10 cans Diced Tomatoes
2 cup Garlic
cup Dried Italian Herbs
1 cup Olive Oil
Salt and Pepper
1 gallon heavy cream
1 pt. Sundried Tomatoes
1 case broccoli florets, steamed
lb Basil
Procedures:
17. Cook pasta al dente
18. To prepare sauce, roast tomatoes with garlic for 25 mins at 375F.
19. Cook garlic and oil in skillet.
20. Add roasted tomatoes and diced tomatoes plus spices.
21. Use hand blender to make sauce and blend.
22. Add sundried tomatoes and heavy cream, simmer for 10 mins
23. Add cooked pasta.
24. Garnish with fresh basil & broccoli.

Gobi Aloo (Chickpea and Cauliflower Stew)


100 Portions
Ingredients:
1 case Cauliflower, cut into florets
15# red potatoes, cut into cubes
2 cups Canola Oil
1 cup Curry Powder
cup Cumin Seeds
3 Tsp. Cayenne Pepper
3 gallons Garbanzo Beans, cooked
3 gallons Diced Tomatoes
cup Sugar
5# frozen peas
2 cups Cilantro, chopped
cup Salt
Procedures:

1.
2.
3.
4.
5.
6.

Cook cauliflower and potatoes in lightly salted boiling water.


Drain cauliflower and potatoes and set aside.
Heat a large pot over medium-high heat, swirl in oil and then add curry powder, cumin and cayenne.
Cook for 30 seconds and add chickpeas, cook for one minute.
Stir in the crushed tomatoes and sugar and cook for another minute.
Add the cauliflower and potatoes and cook until tomato sauce thickens and veggies are tender.
7. Remove from the heat and add cilantro and salt.