The American Cuisine Essay

The
American
Cuisine
Calvin Bentley
Cameron Glisson
Isaiah Jones

 Calvin's duties
1.Baking using the formula for the milk bread
2. Prepping / cutting vegetables  Cameron's duty
1.Cooking the entrees which includes the stuffed bacon cheeseburger and the honey bbq wings
 Isaiah's duties
1.Pan frying the asparagus and the honey roasted
2.Doing the starches which consists of the loaded baked potato and corn fritters

Kitchen
Tasks

Kitchen Staf





Executive Chef/Head chefSous Chef/Deli chefExpeditorLine cooksSauté Chef
Grill cook
Fry cook
Pastry Chef
Salad Chef
Dishwasher
Kitchen Manger

STUFFED BACON CHEESEBURGER
Ingredients:
25 lbs. ground beef
1 T and 1 ¼ t ground black pepper
1 ½ c 1 T of barbeque sauce
1 T and 1 ¼ t garlic powder
4 ¼ lbs. bacon, cut into ¼ inch pieces
8 ¼ medium onions, finely chopped
6 ¼ c shredded cheddar cheese
50 hamburger buns
Directions:
1.In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands.
Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
3.Prepare a grill or large skillet for medium heat.
4.As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
5.Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

BONELESS BUFFALO WINGS
Ingredients:
50 boneless wings
1 T and 1 ¼ t ground black pepper
1 ½ c 1 T of buffalo
1 T and 1 ¼ t garlic powder
8 ¼ medium onions, finely chopped
6 ¼ c shredded cheddar cheese
50 hamburger buns
Directions:
1.In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands.
Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
3.Prepare a grill or large skillet for medium heat.
4.As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each

LOADED BAKED POTATO
Ingredients:
50 potatoes
1 T and 1 ¼ t ground black pepper
50 pieces bacon
1 T and 1 ¼ t garlic powder
4 ¼ lbs. bacon, cut into ¼ inch pieces
8 ¼ medium onions, finely chopped
6 ¼ c shredded cheddar cheese
Directions:
1.In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown.

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