BizBash Trends-in-catering - just the recipes


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  • BizBash Trends-in-catering - just the recipes

    1. 1. With Inte rnat io n a F la i l r! Trends in Catering:Petite, Sweet & Savory Warren Dietel, Puff ‘n Stuff CateringChef Paul Lorrain, Puff ‘n Stuff CateringElgin Woodman, A Joy Wallace Catering
    2. 2. The Menu• Curried Lamb Lollipops• Filled Spinach Pakoras• Madras Paneer Curry Skewers• Malai Koftas in Potato Cubes• Eggplant Napoleon• Tandoori Prawns in Papadam Cups• Cold-Smoked Scallops Under Glass
    3. 3. Curried Lamb Lollipops• A show of classic Indian flavors with a modern presentation.• Variations: – Butler passed – Action station
    4. 4. Curried Lamb Lollipops - RecipeINGREDIENTS•10 Lamb Lollipops (curried) • 1 t roasted•2 t salt garlic pepper•1 T Marsala Curry • 10 each•1 T Tandori spice grilled naan • 4 oz spinach•1 T sugar mayo • 1 each grilled French lamb racks and dry rub with spices. Pan seer lamb rack and paneer finish in oven until medium rare. Remove and let rest for 8 minutes • Sriracha drops before slicing. Put a dollop of the spinach mayo on plate and arrange for garnish naan bread crisp and lamb lollipop on top with paneer wedge. Garnish plate with mayo and Sriracha. SERVES 10
    5. 5. Naan BreadINGREDIENTS•3 oz active dry yeast • 18oz Milk • 15# bread flour•3 qrt warm water • 24oz egg • 3 oz roasted•3 C white sugar • 4.5 oz salt garlic • 3 C melted buttIn a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir insugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on alightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a dampcloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size ofa golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow them to riseuntil doubled in size, about 30 minutes.During the second rising, preheat grill to high heat.At grill side, roll one ball of dough out into a thin circle. Lightly oil the grill. Place dough ongrill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked sidewith butter, and turn over. Brush cooked side with butter, and cook until browned, another 2to 4 minutes. Remove from grill, and continue the process until all the naan has beenprepared. The bread can now be cut into shapes and formed around objects until it setscrisp.
    6. 6. Spinach Mayo Pesto Grilled Paneer CheeseINGREDIENTS INGREDIENTS•1 # Fresh spinach •Paneer cheese•2 C mayo •Preferred seasoning•2 t Salt •Oil•1 t white pepper•1 T cilantro minced•1 each lime juiced•1 t Marsala curry•1 t cayenneBlanch and shock spinach. Squeeze Cut ¼ inch thick slices and shape astill dry. Combine with the rest of the desired. Season, dip in oil and sear iningredients and puree in vita prep until pan.smooth. Taste and re-season asnecessary.
    7. 7. Filled Spinach Pakoras• Creatively formed bites featuring unique fillings and textures.• Variations: – Butler passed – Action station
    8. 8. Filled Spinach Pakoras - RecipeINGREDIENTS•¾ cup Besan flour (kadala mavu) - chickpea • Salt - to tasteflour • 2 tsps of mince•1# Spinach blanched and squeezed dry Ginger•½ C diced red Onion • 2 tsps of•½ tsp Hing (asafetida) - “beeno” quality Coriander•Chili Powder – adjust with your spice level • 1 tsp of Turmeric Chop spinach and onion. Mix all the ingredients ½ atsp Add 1 or • in bowl. of Ajwai2 tsp of water to just bind all the ingredients. Using a tsp of Baking • 1 flexi mold, fill the powder molds with the mixture. Remove to freezer to set up. Once frozen, remove from molds. Deep-fry them till they are golden brown, turning once in a while. Remove and drain them on paper towels. Serve hot. SERVES 4
    9. 9. Pakora Filling #1 - Channa Masala (Chickpea Curry)INGREDIENTS•1 cup of chickpeas (kable chana, • Chopped greenGarbanzo beans) chilies•Pinch of asafetida (Hing) • 2 tsp of• 1/2 tsp of cumin seeds coriander powd•¼ cup ghee er • 1 tsp of•1 tomato turmeric•2 tsp of ginger paste • Red chili powde r to taste  • Salt Infuse all the spices in ghee (clarified butter) except garam Marsala and cilantro. Add tomatoes and chickpeas. tsp of and reduce • 2 Cook mixture garam masala to about half in quantity. Add the garam masala and cilantro. Let it cook for another Chopped cilant • minute. ro
    10. 10. Pakora Filling #2 - Palak Paneer (Spinach withPaneer Cheese) INGREDIENTS •½ cup of Paneer diced • 1 tsp of •½# fresh spinach coriander powd •½ cup onion chopped fine er • 1 tsp of •½ cup tomato diced fenugreek •1 tsp garlic • 2 tsp of cumin  •1 tsp ginger • 1 tsp of •¼ cup ghee turmeric powde r Infuse the spices in ghee and sauté the onions in itof • 1 tsp till soft. Add the garam masala  ginger and garlic and sauté for a minute. Add the spinach, tomato and salt to taste and mix well. Cook powder leaves till the spinach are soft. Traditionally spinach is mashed to a pulp. For a better • Salt to taste presentation, use a wilted version. Add paneer cubes and mix to coat the pieces.
    11. 11. Pakora Filling #3 - Cucumber RaitaINGREDIENTS•1 cup of yogurt • 1 tsp of•mint and cilantro leaves chopped cumin powderfine • Red chili powde•1 cucumber grated r to taste  • Salt to taste • Pepper Mix all the ingredients together in a large bowl and blend till mixed well. Chill and serve.
    12. 12. Madras Curry Paneer Skewers• Fusing simple, but classic Indian ingredients to create a one-bite skewer.• Variation: – Butler passed
    13. 13. Madras Paneer Curry Skewers -RecipeMarinate paneer cubes in the infused curryand sear them. Skewer with desired fresh vegetables.
    14. 14. Malai Koftas in Potato Cubes• Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish.• Variation: – Butler passed
    15. 15. Malai Koftas in Potato Cubes - RecipeINGREDIENTS•12 each Peruvian potato Cut down potatoes into a cube shape. Using a melon baller hollow out one side to form a cup.•12 each sweet potato Deep fry potatoes until lightly brown and•12 each Yukon gold tender. Potatoes are ready for fillings.Malai Kofta Filling:•1 cup of crumbled paneer • 1 tsp of cumin powder•½ cup of chopped cashews • Red-chili powder to taste•½ cup of raisins • 1/2 tsp of cardamom powder•Chopped green chilies • Salt•1 tbsp of sugar • Ghee (clarified butter)•1 tsp of coriander powder • 1/2 cup shredded carrots. Infuse all the spices and add paneer, carrots, nuts and raisins. Fill each cube. SERVES 4
    16. 16. Eggplant NapoleonBhurtha – North Indian(Punjabi)• Interpretation of a classic a napoleon with the flavors and influence of India.• Variations: – Butler passed – Action station
    17. 17. Eggplant Napoleon - RecipeINGREDIENTS•1 eggplant • 1 tsp of•1 tsp of cumin seeds turmeric•1 tomato - peeled, seeded and • 2 tsp of cumindiced • 2 tsp of•1 whole garlic, minced ground coriand er • Cayenne peppe r (to taste) Dice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add • Salt to taste the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and • Ground black cook and stir for a few minutes. Place the eggplant pieces in the skillet, and pepper to cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and taste adjust seasonings if desired. Garnish with fresh cilantro, and serve. SERVES 4
    18. 18. Fried Eggplant CroutonsINGREDIENTS•1 Eggplant • ½ cup panko •1 cup flour • ½ cup shredded•1 cup egg wash coconut • ½ cup diced tomato • chopped fresh cilantro Mix panko and coconut in a bowl. Peel and cut eggplant into desired shape 1/4 “ thick. Dredge eggplant pieces in flour then egg wash them with panko coconut mixture. Deep fry till golden. Top one piece of eggplant with bhurtha mix and top off with another eggplant piece. Garnish with diced tomato and chopped cilantro.
    19. 19. Tandoori Prawns in Papadam Cups• Papadam shell mimics a fried tortilla shell and creates a great base for this delicious dish.• Variation: – Butler passed – First course – Action station
    20. 20. Tandoori Prawns in Papadam Cups - Recipe INGREDIENTS •½ cup of lemon juice • 1 cup of •1 tsp of chopped garlic yogurt •1 tsp of chopped ginger • 1 tsp chopped red onion • 1 tsp crushed garlic Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow dish and cover with the marinade. tsp 15 minutes. Drain • 1 Let sit chopped ginger and pat the prawns dry. • 1 tsp Mix together all remaining ingredients. Place prawns back in the lemon juice baking dish and cover with the marinade for 30 minutes. Pan sear prawns and serve in papadam cup with ginger infused salad. SERVES 4
    21. 21. Cold-Smoked Scallops Under Glass• An exciting and interactive focal point for any menu that wows!• Variation: – Action station
    22. 22. Cold-Smoked Scallops Under Glass
    23. 23. Cold-Smoked Scallops Under Glass - RecipeINGREDIENTS•10 Scallops U-10 • ¼ C Green Apple Chutney• ¼ C Pomegranate Glaze • 1 C Fried spinach•10 Sweet potato pancakes • 20 fried curry leaves • 20 Pomegranate seeds Arrange fried spinach leaves on plate and top with sweet potatopancake. Stand scallop on pancake and top with green apple chutneyand fried curry leaves. Drizzle with pomegranate glaze and cover withsmoking dome. Add smoke from hookah and present to guest as you remove the dome allowing the smoke to billow out. SERVES 10
    24. 24. Green Apple Chutney Pomegranate ScallopINGREDIENTS INGREDIENTS•5 Granny Smith apples (peeled and •10 U-10 Scallopssmall dice) •4 each Pomegranate’s seeded and•1 Yellow onion small dice strained•1T garlic minced •2 T sugar•1 C sugar •1 t kosher salt•1 C water •2 T rice vinegar•½ C apple cider vinegar•2 t salt•1 t Indian chili powderIn heavy bottom pan caramelize sugar Combine rice vinegar, sugar and saltand water. Add onion and cook for 3 in a bowl and whisk until dissolved.minutes. Add spices, apple and garlic Add scallops to half the liquid andand cook for 5 minutes. Add vinegar marinade for 2 hours. Cook down theand simmer till thickened. remaining liquid to sauce consistency and let cool. Pan sear or grill scallop.
    25. 25. Latinfused SushiOp tionsA Station inspired by your classic sushi and twisted with Peruvian flavors Fresh Tuna Causa or Shrimp Causa Roll Aji amarillo potato mash, avocado, olives & rocotto pepper mayo Individual Quinoa Fried Shrimp Rolled in Nori and Sushi Rice served with Wasabi Honey Crisp Hand Roll Fried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu Torched Tuna on a Warm Rice & White Bean Quenelle Octopus Carpaccio Botija Olive Sauce Tuna Anticucho Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce Scallop Tiradito Sashimi Style Scallops Coateded in an Aji-Lime Marinade
    26. 26. Latinfuse d Sushi
    27. 27. Quinoa Fried Shrimp Rolled in Nori with Sushi Rice Cucumber & Avocado Served with Wasabi Honey
    28. 28. Red Quinoa Tempura1 cup red quinoa, whole raw1 cup quinoa flour1 cup cornstarch8oz club sodaSaltMix all dry ingredients, add club soda right before frying.You may either buy the quinoa flour or you can grind theraw quinoa in the coffee grinder.
    29. 29. Shrimp Causa Roll Aji Amarillo Potato Mash AvocadoOlives & Rocotto Pepper Mayo
    30. 30. Tuna Causa Roll Aji Amarillo Potato Mash AvocadoOlives & Rocotto Pepper Mayo
    31. 31. Fresh Tuna Causa 2# Yukon gold potato 1 Avocado ½ cup Oil 1 cup Mayonnaise Aji Amarillo to taste 1 Hard Boiled Egg Juice of 1 Lime ½ cup Queso Fresco or Feta Cheese grated 1# Fresh Tuna Olives for Garnish Salt Cook the unpeeled potato in heavily salted water until soft. Remove from the water and cool until you are able to work with it. Peel and pass them through a ricer. Mix the potato with aji, oil, and lime juice. Season. Meanwhile season and sear the tuna. Leaving it rare. Dice or slice the tuna. Make a sheet of potato over parchment paper, enough to make a roll. Spread the mayo on the potato. Line the tip of the potato with tuna, and sliced avocado. Season the avocado with a little lime, salt and pepper. Roll the potato. You want to have a nice balance of potato, spice, tuna and avocado. Slice the roll the same way you would cut a sushi roll. Garnish with boiled egg, crumbled cheese and olives.
    32. 32. Scallop Tiradito Aji Sauce
    33. 33. Served on Warm Rice &Miso Marinated Canario Bean QuenelleTorched Tuna & Aji Amarillo Puree
    34. 34. Bamboo Rice and Bean Quenelle 1# Canario Beans ½ # Ham Hock ½# Bamboo Rice 2 tbsp Oil 1 Red onion, diced 4 Garlic cloves, minced ½ cup Aji Amarillo Puree Soak the beans overnight. Cook the beans in water with the ham hock until tender. Strain the beans, leaving enough liquid so that they do not dry out, remove the ham hock. Smash the beans until they become a chunky mash. Allow to cool and reserve. Cook the Bamboo Rice in water using 1:1.5 ratio. Allow to cool. This rice is a sticky rice so treat it with care. Reserve. Sauté the onions and garlic in oil until golden. Add the Aji Amarillo and cook for an additional 2-3min. Add the rice and beans and mix well. Season. Mold into quenelles. On a new sauté pan add oil and sear.
    35. 35. Octopus Carpaccio Botija Olive Sauce
    36. 36. Tuna Anticucho Aji Panca Seasoned Crisp Tuna Toro Bacon Over Tuna Sashimi served with a Yellow & Red Anticucho Sauce
    37. 37. Red Anticucho Sauce Yields 1 ½ cups 1 cup Aji Panca Puree 3 garlic cloves 1 peeled ginger ½ tsp cumin 7 tbs red vinegar 2 tbsp soy sauce 1 tbsp salt 2 tbsp blended oilPlace all the ingredients in the blender and puree.You may use this sauce to marinate or serve along steak, chicken or fish.