Saute Flashcards
(27 cards)
Bangkok Pan Noodles
(LG Rimmed Bowl)
1/2oz-Sesame oil
4oz-White fish trim
4oz-Udon noodles
3/4oz- Sliced Mushrooms
3/4oz-Bell peppers
3/4oz-Yellow onion
3/4oz-Snow peas
3/4oz-Carrots
3/4oz-Peanuts
4oz-Pan Pan Noodle Sauce
3/4 oz-sprouts
Blackened Chicken Linguini
(LG Rimmed Bowl)
8oz-Linguini
1oz-Cooking oil
1/4C-Pan roated mushrooms
1oz-Green bell peppers
1oz-Red bell peppers
4oz-Blackened chicken
2tsp-Cajun spice
4oz-Chicken stock
2tbl-Shredded parmesean
4oz-Heavy cream
1tbl-Parsley
Bordelaise Finishing-Prep
8oz-Bordelaise base
2oz-Unsalted butter
1/2tsp-S&P mix
Cioppino
(Large Rimmed Bowl)
2oz-Clam juice
3ea-16/20 shrimp
1ea-U-10 scallop (split)
3ea-Black mussels
2ea-Clam
1/8ea-Dungeness crab
4oz-White fish Trim
1oz Calamari tubes
2oz White wine
1tsp-Red pepper flakes
8oz-Cioppino base
2ea-Garlic bread
1/4 tsp-Parsley
Classic Shrimp Scampi
(Narrow Boat)
5ea-13/15 Shrimp
1/2tsp-S&P
a/n-Fry flour
2oz-Melted butter
1tbl-Garlic
3oz-White wine
1tbl-Lemon juice
1tsp-Parsley
2oz-Unsalted butter
1/2tsp-S&P
1portion-Scampi pasta set
Crab Dip
(Narrow Boat w/Soup Cup)
6oz-Crab dip
1oz-Chicken stock
20ea-Chicken stock
1/8tsp-Old Bay
Jamaican Rum Butter-Prep
1C-White Rum
1C-Dark Rum
2ea-Vanilla bean
1/2tsp-Saffron
1/4C-Lime juice
1ea-Minced Habanero
1/4C-Sugar
2tbl-Cold, unsalted butter, 1” cubed
Lobster (Steamed or Boiled)
(Large Oval)
1.5lb-Lobster
1tbl-Drawn butter
3-4oz-Veg
4oz-Roasted potatoes
1.5oz-Drawn butter
Lobster Bisque
(Large Rimmed Bowl)
1.5oz-Lobster Meat
5-6 Rustic Sour Dough Croutons
1oz- Hot Sherry Butter
12oz-Lobster Bisque
Lobster Mashed Potatoes-Side
(Square Side Dish)
10oz-Mashed Potatoes
3oz-Hot Lobster Bisque
1.5oz-Lobster Meat
1oz-Sherry Butter
Lobster Ravioli
(LG White Bowl)
1oz-Cooking oil
4ea-Lobster ravioli
1/2C-spinach
3oz-Lobster bisque
1oz-Smoked paprika roasted tomato
2oz-Lobster meat
1ea-Potato Gaufrette
1/4tsp-Chives
Lobster Tail
(Small Oval)
1ea-5-6oz Lobster tail
1/2oz-Butter
1/8tsp-S&P
1.5oz-Butter
1ea-Lemon
1ea-Parsley sprig
Miso Broth Finishing
5C-Miso broth base
3/4lb-Unsalted butter, 3/4” cubed
Northwest Salmon Saute
(Narrow Boat)
5oz-Salmon chunks
1/3 C-Pan roasted mushrooms
1/4tsp-S&P
2oz-White wine
1/2oz-Lemon juice
3oz-Heavy cream
1tbl-Hazelnuts-chopped
5-6ea-Raspberries
4oz-White rice
3-4oz-Veg
1ea-Lemon wedge
1 sprig-Parsley
Pan Roasted Mushrooms-Side
(Square Side Dish)
1.5C-Pan roasted mushrooms
1/2oz-Melted butter
1tsp-Shallots
1oz-White wine
1oz-Unsalted butter
to taste-S&P mix
1/2tsp-Chopped Parsley
Salmon Rigatoni w/Pesto Cream Sauce
(LG Rimmed Bowl)
8oz-Rigatoni
1oz-Cooking oil
5oz-Salmon Trim
1tbl-Shallots
1tbl-Garlic
1/4tsp-S&P
1/4C-Asparagus
5ea-Artichokes
1/4C-Pan roasted mushrooms
6oz-Heavy cream
1tbl-Pesto
2tbl-Diced Roma tomatoes
2.5tbl-Shredded parmesean
1/2tsp-Parsley
Scampi Pasta Set
8oz Linguini
2oz-OO blend
1tbl-Garlic
1/2C-Diced Roma tomatoes
1tsp-S&P
1tsp-Parsley
Shrimp Andouille Mac&Cheese
(LG Rimmed Bowl)
1oz-Canola oil
3oz-61/70 shrimp
3oz-Diced andouille
1tsp-Garlic
1tsp-Shallots
6oz-Cheese sauce
8oz-Rigatoni
1/4C-Diced tomatoes
2tbl-Bread crumbs
1/4tsp-Parsley
Shrimp Pomodoro
(Narrow Boat)
1oz-EVOO
5ea-16/20 Shrimp
1tbl-Garlic
1.5oz-White wine
8oz Pomodoro Sauce
1/4tsp-Crushed red pepper
1oz-Heavy cream
1tbl-Basil chiffonade
1/2tsp-S&P
1tbl-unsalted butter
8oz-Linguini
1tbl-Shredded parmesean
to garnish-Basil chiffonade
Steamed Mussels
(LG Rimmed Bowl)
1oz-OO blend
2tsp-Shallots
2tsp-Garlic
1/8tsp-Red pepper flakes
12oz-Mussels
1/4tsp-S&P
3oz-White wine
1/2C-Smoked paprika tomatoes
2tsp-Basil Chiffinade
1tbl-Unsalted butter
1tsp-Chopped parsley
2ea-Grilled sourdough
1ea-lemon
Stuffed Salmon
(LG Round)
1portion-Stuffed salmon
2oz-White wine
1oz-Lemon butter
1/2tsp-Chives
6oz-Mwashed potatoes
3-4oz-Veg
Swiss Chard Sauteed
1oz-Cooking Oil
1/2 C-Pan Roasted Mushrooms
2oz-Yellow Onions
1tsp-Garlic
1oz-Carrots
3oz-Swiss Chard
1/8tsp-S&P
1/2oz-Unsalted Butter
Traditional Clam Chowder
(LG Rimmed Bowl)
LUNCH
6oz-Clam chowder
1/4tsp-Parsley
1pk-Oyster crackers
DINNER
9oz-Clam chowder
1/4tsp-Parsley
1pk-Oyster crackers
