CSS Recipes Name starts with K
Name starts with K
ChefTec Software by Culinary Software Services
Kale - Chiffonade
Kale Salad w/ Verjus Honey Mustard Dressing
Kale Salad with CHICKEN spiedie meat
Kale Salad with PORK spiedie meat
Kale Salad with VEGETABLEs spiedie grilled
Kale, Griddled Verjus-Riesling
Kerri's Corn Relish Sauce
Kale - Chiffonade


Categories
Locations
PLU

Yield   5½ lb     Prep  
Portion Size   1 oz     Cook  
Num Portions   88     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     12ct     lacinato kale


Procedure
  • Rinse kale and chop of bottoms 1" -2" up depending on condition
  • Chiffonade kale at 3/16 at bottom and 1/4 towards top
  • place in deep 1/2 pan with paper towel in bottom
  • case yields about 3 1/2 pans    

Prepared by David Whiting
Kale Salad w/ Verjus Honey Mustard Dressing


Categories
Locations
PLU

Yield   1 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
2     oz     Kale - Chiffonade
1½     fl oz     Verjus Honey Mustard Dressing
½     oz     sunflower seeds
¾     oz     Carrot Ginger Slaw
1     ea     Crostini
½     oz     parmesan cheese


Procedure

ombine kale, carrot slaw, sunflower seeds, and verjus honey mustrd dressing in a chilled bowl using tongs.

Place in cream bowl, top with fresh grated parmesan

Crostini on side


Prepared by David Whiting

Kale Salad with CHICKEN spiedie meat


Categories
Locations
PLU

Yield   1 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Kale Salad w/ Verjus Honey Mustard Dressing
4     ea     chicken spiedie cubes


Procedure
Prepared by David Whiting
Kale Salad with PORK spiedie meat


Categories
Locations
PLU

Yield   1 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Kale Salad w/ Verjus Honey Mustard Dressing
4     ea     pork spiedie cubes


Procedure
Prepared by David Whiting
Kale Salad with VEGETABLEs spiedie grilled


Categories
Locations
PLU

Yield   1 serving     Prep  
Portion Size   1 serving     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1     serving     Kale Salad w/ Verjus Honey Mustard Dressing
4     ea     spiedie grilled vegetables


Procedure
Prepared by David Whiting
Kale, Griddled Verjus-Riesling


Categories
Locations
PLU

Yield   1½ oz     Prep  
Portion Size   1½ oz     Cook  
Num Portions   1     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
1½     oz     Kale - Chiffonade
1     fl oz     Verjus-Riesling
1     pinch     salt and pepper


Procedure
  • place pile of chiffonade kale on griddle and squirt verjus-riesling and pinch of salt
  • smush lightly with spatula to encourage steaming.
  • griddle for about a minute, until bright green and slightly wilted.
  • scooch together with spatulas and transfer to plate, sandwich, etc.

Prepared by David Whiting
Kerri's Corn Relish Sauce


Categories 0-CB-2008, 0-CB-FirstDraft, 6-Sauces, 8-Compote
Locations
PLU

Yield   0 No Unit     Prep  
Portion Size   0 No Unit     Cook  
Num Portions   0     Finish  
          Shelf  

Plate/Store
Tools

Quantity     Unit     Ingredient
3         diced green pepper
4         diced red pepper half crosswise
2     cup     and adjust to taste) vinegar (to start
1½     cup     (to start and adjust to taste) sugar
1     lb     bag of corn (optional garnish)
1         chopped salt and pepper cup


Procedure
Prepared by Imported Recipes
ChefTec Software by Culinary Software Services