Stadium Field Club

June 15

I-House Dining Services will be serving all meals at Cal Memorial Stadiums Field Club during the 2015 spring semester for the Dining Commons Transformatio

* Vegan ** Vegetarian

BREAKFAST 7:15-9:30 am

MONDAY JUN 15

Fruit & Yogurt Bar, **Vegan Jook, Hot Oatmeal, Scrambled Eggs, Sweet Potato Tots, Ham, Pancakes, Bagels, *Vegan Tofu Scramble

TUESDAY JUN 16

Fruit & Yogurt Bar, Chicken Jook, Hot Oatmeal, Scrambled Eggs, Hash Browns, Sausage, English Muffins, **Fried Eggs, *Vegan Tofu Scramble

WEDNESDAY JUN 17

Fruit & Yogurt Bar, **Vegetarian Jook, Hot Oatmeal, Scrambled Eggs, Roasted Red Potatoes, Bacon, Bagels, Pancakes, *Vegan Tofu Scramble

THURSDAY JUN 18

Fruit & Yogurt Bar, Chicken Jook, Hot Oatmeal, Scrambled Eggs, Tater Tots, Chicken Apple Sausage, **Huevos Rancheros, *Vegan Tofu Scramble

FRIDAY JUN 19

Fruit & Yogurt Bar, Vegetarian Jook, Hot Oatmeal, Scrambled Eggs, Potatoes OBrian, Bacon, Fried Eggs, Bagels, *Vegan Tofu Scramble

BRUNCH 9:30 A.M.Specialty Entres Will be served at 11:00 am

SATURDAY JUN 20

Fruit and Yogurt Bar, Waffle Bar, Oatmeal, **VegBreakfast Burrito w/ Ham, **Fried Eggs w/ Jalapeno Hollandaise,Roasted Corn & Jalapeno, *Vegan Tofu Scramble with Mushrooms, Chicken, **Vegetable Chow Mein

SUNDAY JUN 21

Fruit and Yogurt Bar, Waffle Bar, Bacon, Potatoes OBrian, French ToastTomatoes, *Vegan Scramble with 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 specialsI-House residents for any meal, including special theme meals by paying cash at the dining entraMeal plans available. Contact 510.643.3380 or ihdining@berkeley.edu

Stadium Field Club

Weekly Menu

June 15 - 21, 2015

House Dining Services will be serving all meals at Cal Memorial Stadiums Field Club during the 2015 spring semester for the Dining Commons Transformation Project. Details at ihouse.berkeley.edu/dctp

LUNCH 11:30 am-1:30 pm 6:00

Fruit & Yogurt Bar, **Vegan Jook,

Sweet Potato Tots, Ham, Pancakes,

**Cream of Tomato Soup, Baked Meatballs, Chicken Tandoori, **Vegetarian Burrito, *Vegan Pad Thai, Vegetable of the Day

*Lentil Soup, Pasta BologneseSatay, **Angel Hair Pasta w/ Fresh Tomato Basil Sauce, *Vegan Curry, Vegetable of the Day Ice Cream

& Yogurt Bar, Chicken Jook,

, *Vegan Tofu

**Beef Barley Soup, Steak Ranchero, Fish Tacos, **Stuffed Acorn Squash, *Chefs Special, Vegetable of the Day

Arroz Caldo, Butter Chicken, Chop, **Chefs Special, *All Dal Curry, *Pullao Rice, Vegetable of the DayDessert Night

gan

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, Chicken, Cajun Basa w/ Avocado Cream*Chefs SpecialPotatoes, Vegetable of the DayDessert Night

Fruit & Yogurt Bar, Chicken Jook,

Tater Tots, Chicken Apple Sausage, **Huevos Rancheros, *Vegan Tofu

*Ramen Bar, Chicken Teriyaki, **Chefs Special, Vegetable of the Day

*Tortilla SoupSpecial, **Risotto, **Tomatoes & Basil, Stew, *Rolls, Vegetable of the DayDessert Night

ian Jook, Soup of the Day, Chefs Specials, Vegan & Vegetarian Chefs Specials, Vegetable of the Day

**Eggflower Soup, Hamburger, **Black Bean BurgeFries, *Vegan Pancit,Ice Cream Novelties

BRUNCH 9:30 A.M.- 1:00 P.M es Will be served at 11:00 am 6:00

Oatmeal, **Vegan Jook, Ham, Tater Tots, Fried Eggs w/ Jalapeno Hollandaise, **Quiche w/

, *Vegan Tofu Scramble with Mushrooms, Five Spice

*Miso Soup, Baked Chipotle Chicken, Shrimp Quesadilla, Black Bean Quesa*Channa Masala, Vegetable of the Day

Fruit and Yogurt Bar, Waffle Bar, Oatmeal, **Vegan Jook, Assorted Donuts, French Toast, Eggs Benedict, **Quiche w/ Sundried

, *Vegan Scramble with Kale, Baked Herb Chicken, **Grilled Cheese

**Curry Carrot Soup, Chicken Marsala, Seafood Pasta w/ Red SaucePasta w/ Broccoli & Aloo, **Garlic Bread, Vegetable of the Day

variety of freshly prepared entres on a daily basis and chefs specials. The public is welcome to join

, including special theme meals by paying cash at the dining entrance. ihdining@berkeley.edu to purchase.

Cash Meal Prices:Breakfast $7.50Lunch $9.00 Dinner $10.00Brunch $10.00Special Theme Dinners $12.

House Dining Services will be serving all meals at Cal Memorial Stadiums Field Club during the 2015 spring

ihouse.berkeley.edu/dctp.

DINNER 6:00-8:00 pm Pasta Bolognese, Chicken

Angel Hair Pasta w/ Fresh Tomato , *Vegan Curry, Vegetable of the

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

*Garbanzo w/ Roasted Kale Soup, Fried Cajun Basa w/ Avocado Cream,

Chefs Special, **Mac n Cheese, *Roasted Potatoes, Vegetable of the Day Dessert Night

*Tortilla Soup, Chicken Tikka Masala, Chefs Special, **Risotto, **Penne w/ Fresh Tomatoes & Basil, *Lentil & Mushroom

, Vegetable of the Day Dessert Night

*Eggflower Soup, BBQ Chicken, Hamburger, **Black Bean Burger, *French

, *Vegan Pancit, Vegetable of the Day Ice Cream Novelties

DINNER 6:00-8:00 pm

, Baked Chipotle Chicken, Shrimp Quesadilla, Black Bean Quesadilla, *Channa Masala, Assorted Salsas, Vegetable of the Day

**Curry Carrot Soup, Chicken Marsala, Seafood Pasta w/ Red Sauce, **Bowtie

Broccoli & Tomato Cream, *Gobi , **Garlic Bread, Vegetable of the Day

Cash Meal Prices: Breakfast $7.50

Dinner $10.00 Brunch $10.00 Special Theme Dinners $12.50

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. To make pasta: Saute garlic, onions, and mushrooms. Add seafood and saut until halfway cooked.

2. Remove from skillet and reserve.

3. Cook pasta until al dente.

4. Mix pasta, seafood, and sauce, and transfer to hotel pans.

5. 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. Cook cauliflower and potatoes in lightly salted boiling water.

2. Drain cauliflower and potatoes and set aside.

3. Heat a large pot over medium-high heat, swirl in oil and then add curry powder, cumin and cayenne.

4. Cook for 30 seconds and add chickpeas, cook for one minute.

5. Stir in the crushed tomatoes and sugar and cook for another minute.

6. 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.