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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Deconstructed Clam Chowder

Deconstructed Clam Chowder

Chef Lee Sepaniac • Culinary Speciatlist, Gourmet Food Group

Food Cost: $7.74
Suggested Menu Price: $17.99
Profit: $10.25

INGREDIENTS

BEER STEAMED LITTLENECK CLAMS
  • 1 oz Shallots
  • .5 oz Garlic
  • 4 oz Beer
  • 1 lb Clams, in shell

Sweat shallots and garlic in oil then add the cleaned, whole clams and beer, cover and steam until opened, 6-7 minutes. Plate clams in the shell and finish with the herb velouté.

HERB VELOUTÉ
  • 32 oz Chicken stock
  • 4 oz Clam juice
  • 4 oz Roux
  • 4 oz Heavy cream
  • 4 Tbsp Fresh fines herbs

Bring stock and reserved clam steaming liquid to a simmer and whisk in the cold roux. Simmer for 45 minutes, skimming it repeatedly. Finish with heavy cream and fresh herbs, reserve for service.

BRAISED PORK BELLY
  • 1 each Pork belly, 9 lbs
  • 8 oz. Chicken stock
  • S/P

Score each belly, season to your liking and sear. Then place bellies in roasting pan, loosely covered with foil and braise for 3-4 hours at 375 degrees. Cool and portion to 4 oz. To pick up for service, bake at 400 degrees for 6 minutes, then crisp in the salamander. Slice for plate up.

CELERY HEART GRATIN
  • 5 lb Celery root
  • 5 lb Russet potatoes
  • 2 qt Bechamel
  • ½ lb Grated parmesan cheese
  • 4 Tbsp Fresh thyme and parsley
  • 4 Tbsp Celery leaves
  • ½ lb Breadcrumbs

Peel and split the celery root into quarters. Peel potatoes and reserve whole in water. Then slice on mandolin directly into the already-made bechamel after 45 minutes of simmering. Finish with the Parmesan cheese, celery leaves and fresh herbs. Portion into buttered gratins for individual service and finish with breadcrumbs. Bake at 400˚F for 15 minutes for service.

BUTTER BRAISED FINGERLING POTATOES
  • 5 lb Unsalted butter
  • 10 lb Fingerling potatoes
  • S/P

Place in a hotel pan with butter and cook uncovered for about 40 minutes or until potatoes are tender. Remove from butter and reserve cool for service. This butter can then be used for mashed potatoes or clarified for sautée.

SCALLION SOUR CREAM
  • 8 oz Sour cream
  • 1 oz Scallion, sliced

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