"Recipes from the Chef's Kitchen"

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Jakes American Grille
5018 Connecticut Ave. NW
Washington, D.C.  20008
202-966-2220
www.jakesdc.com

 
Catherine Walter - Executive Chef



Gazpacho

Ingredients:
1)   5 cups canned diced Tomatoes
2)   1 small Cucumbers
3)   1 small Red Onion
4)   1 roasted Red Peppers
5)   1 cloves Garlic
6)   1/4  cup Olive Oil
7)   1 oz. Lime Juice
8)   1 oz. Balsamic Vinegar
9)   1 oz. cup Worcestershire Sauce
10) tbs. Cumin
11) 2 tbs. Honey
12) 2 cups Tomato Juice
13) Salt and Oepper to taste

Preparation:
1)   Combine diced tomatoes, cucumbers, red onion, red pepper, and garlic in robo coup. (Do batches).
2)   Be sure not to over chop them into a puree.
3)   Pour into 8 quart cambro.
4)   Add in oil, lime juice, balsamic vinegar, Worcestershire Sauce, cumin and tomato juice.
5)   Whisk and add salt and pepper to taste.



Meatloaf

Primary Ingredients:
1)   3 lb. Ground Beef
2)  
1 lb. Ground Pork
3)  
lb. Ground Veal
4)   2  Eggs
5)   1 large Carrots
6)   2 Celery Stalks
7)   1 small Onions
8)   1 Roasted Red Pepper
9)   1/3 box Brown Sugar
10) 5 oz. Ketchup
11) 2 tbs. Beef Base
12) 2-3 cups Panko
13) 1/4 cup Worchester Sauce
14) 1 tbs. Garlic Powder 

Additional Ingredients after the meatloaf is baked:
1)   1/4 box Brown Sugar
2)   1/4 cup Ketchup


Preparation:
1)   Place rough chopped carrots, celery, onions, and peppers in robo coup and fine chop.
2)   Place all the primary ingredients in stand mixer. Mix until well combined.
3)   Spray half hotel pans and portion mixture between the three.
4)   Cook at 350 for an hour.
5)   Mix the two additonal ingredients (the brown sugar and ketchup) and spread on top of
       the meatloaf and bake for an additional 10 minutes.



Creme Brulee

Ingredients:
1)   2 cups Heavy Cream
2)   cup Sugar
3)   1 whole Vanilla Beans
4)   1 tsp. Vanilla Extract
5)   8 Egg Yolks
6)   Extra Sugar in the raw for Brulee

Preparation:
1)   Pre heat oven to 325F.
2)   Slice vanilla beans in half and scrap inside.
3)   Place both beans and seeds in pot with heavy cream and sugar.
4)   Simmer for 10 minutes or until sugar dissolves.
5)   In separate bowl, whisk together egg yolks and vanilla extract.
6)   Slowly temper heavy cream into eggs. 
7)   Make a water bath with a hotel pan with a towel on the bottom.
8)   Pour custard into the ramekins.
9)   Bake for 55 minutes on low convection.
10) Cool on wire rack. Store in the Refrigerator.

11) Sprinkle sugar in the raw on top of cold custard, dumping off excess to the
       next so there is only a thin layer on custard.
12) Brulee the extra sugar with a torch to golden brown.




Good Eating!!!