Slow-cooked Tomato Sauce & Chicken Parm

I don’t even know where to begin today. I have to cost over twenty recipes in excel for school tomorrow. We have a restaturant project this phase that should give us the tools to open a running, successful restaurant upon compeletion. The packet of directions we were given is so in-depth it’s atleast as thick as a workbook.

We have picked a concept, location,made a mission statement, created a menu, and are now costing the first part of our menu.I am really wishing I would have picked simpler items to be featured on my menu. My restaurant is modeled after Walker’s in Jacksoon, so you can imagine the complexity of my made-up dishes.Are y’all happy your reading this post, yet?  I pretend it’s work but I really love it..SHHH.

Anyways..I am currently sitting in class listening to my chef show the class how to use excel…can you hear the excitement in my voice? I am just going to drift off to my happy place and re-live the supper I enjoyed last night. I actually think the process was more fun than the tasting. I started my menu last night by thinking of what I had in my fridge that needed to be used, carrot, celery, onion (aka: miropoix), thyme, basil, tomato paste…hmmm sounds like a tomato sauce we made last phase. I had some free time yesterday and knew exactly how to spend it.. standing over a slow cooked tomato sauce, doctoring it as needed. Tomato sauce turned into someone I knows favorite supper, chicken parmesan.

BACON…say “beer can” with a Jamaican accent..

….ignore these burners, they are THE WORST.

Slow cooked tomato sauce:

1/4 c. thick cut bacon, diced

1/2 onion, diced

1/2 carrot, diced

1 celery stalk, diced

1 T minced garlic

1 T tomato paste

1/4 c. white wine (what I had)

1 can crushed tomatoes, or whole

bunch of thyme(fresh)

bunch of basil fresh

What you do:

 Render bacon until crispy, remove grease, add miropoix until soft, add garlic, tomato paste until fragrant, deglaze with wine, reduce by 1/2. Then add tomatoes and herbs. Let simmer for as long as possible. I pureed mine in a blender, then pushed it through a mesh strainer–a food processor would have done the, please 😉

 Chiken Parmesan

3 stage breading station: 1 cup seasoned flour, 2 eggs+splash of milk, 1 cup bread crumbs

2 chicken breast, flour, then egg wash,t he bread crumbs-place chicken in a med heat sautee pan with 1 T oil. flip once browned, finish in 350 degree oven until 160 degree, then top with mozerall cheese and broil.

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