UNIVERSITY OF SANTO TOMAS – College of Tourism and Hospitality Management

THM 52024 Kitchen Essentials and Basic Food Production

Recipe: Osso Bucco with Butter Tossed Linguine Pasta

Ingredients:

Item name Quantity Unit of measurement

Beef shank, cut crosswise; 500 G
250g each
Flour 100 G
Oil 50 Ml
Salt To taste
Pepper To taste
Onion, small diced 50 G
Celery, small diced 25 G
Carrots, small diced 25 G
Garlic, minced 20 G
White wine 50 Ml
Whole peeled tomatoes 150 G
Lemon zest 1 Pc
Brown stock 250 Ml
Sachet (whole pepper, 1 Pc
thyme, bay leaf)
Parsley, minced 15 G
Olive oil 30 Ml

Equipment Needed:

Procedure:

1. Season beef shank with salt and pepper. Lightly coat with flour and sear in a
stock pot until browned. Set aside.
2. Add in a little more oil and sauté the mirepoix and garlic. Deglaze with wine. Add
in tomatoes and season with salt and pepper. Add in lemon zest and sachet.
 3. Bring back beef shank and add stock enough to cover the meat. Cook until meat
is tender. In the oven at 160C or stove top.
4. Remove the beef from the pot and strain the sauce. Adjust seasoning and sauce
consistency.
5. Make a gremolata by combining minced parsley, garlic and olive oil so a paste
consistency.
6. Serve osso bucco on top of pasta and top with a teaspoon of gremolata.

Butter Tossed Linguine Pasta

Ingredients:

Item name Quantity Unit of measurement

Linguine pasta 150 G
Butter 20 G

1. Boil the pasta until cooked al dente then toss in a pan with melted butter. Season
with salt and pepper.

Recipe: Chicken Fried Steak with gravy

Ingredients:

Item name Quantity Unit of measurement

Salt 5 G
Paprika 3 G
White pepper 3 G
Garlic powder 5 G
Onion powder 3 G
Black pepper 3 G
Ground cumin 3 G
Beef tenderloin or sirloin 250 G
All purpose flour 150 G
Eggs, whole 2 Pc
Fresh milk 100 Ml
Oil, cooking 500 Ml
Onions, small diced 50 G
Stock, beef 250 Ml
Cream 150 Ml

Equipment Needed:
Procedure:

1. In a bowl, mix together ingredients from salt to cumin to make seasoning mix.
2. Using a mallet, tenderize the beef and rub with 1tsp seasoning mix on each side.
3. In separate bowls, mix flour with 1tbsp of seasoning mix to make seasoned flour.
In another bowl, combine egg with milk and whisk until frothy.
4. Heat oil for frying, and then double dip the steaks in the seasoned flour and egg
mixture.
5. Fry the steaks until golden brown and set aside.
6. Sauté the onions in the same pan where you fried the steaks. Add more of the
seasoned flour and sauté to make a roux. Add stock and cream to finish the
gravy.