2012 Catersource Bollywood & Beyond - Paul Lorrain


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Presented together by Puff 'n Stuff Catering Executive Chef Paul Lorrain and Mark Wells of Hello Florida.

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2012 Catersource Bollywood & Beyond - Paul Lorrain

  1. 1. Bollywood & Beyond: Culinary Executive Chef Paul Lorrain
  2. 2. Paul Lorrain, Executive ChefPuff ‘n Stuff Catering•  23+ years of culinary experience in the northeast and southeast US•  Self-taught and apprenticed chef•  Joined Puff in 2003 as Executive Chef•  Numerous public appearances as a March of Dimes “Signature Chef”, on The Daily Buzz, Orlando’s WLOQ Morning Show, and Tampa’s Studio 10•  Recognized as the largest and premier caterer in Central Florida
  3. 3. The Inspiration•  The beautiful colors found in Saris & Indian spices•  The elegant peacock feather•  Bollywood glamour•  Culinary excitement•  Twists on tradition
  4. 4. 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
  5. 5. Curried Lamb Lollipops•  A show of classic Indian flavors with a modern presentation.•  Variations: –  Butler passed –  Action station
  6. 6. Curried Lamb Lollipops - RecipeINGREDIENTS•  10 Lamb Lollipops (curried) •  1 t roasted garlic pepper•  2 t salt •  10 each grilled naan•  1 T Marsala Curry •  4 oz spinach mayo•  1 T Tandori spice •  1 each grilled paneer•  1 T sugar •  Sriracha drops for garnish French lamb racks and dry rub with spices. Pan seer lamb rack and finish in oven until medium rare. Remove and let rest for 8 minutes before slicing. Put a dollop of the spinach mayo on plate and arrange naan bread crisp and lamb lollipop on top with paneer wedge. Garnish plate with mayo and Sriracha. SERVES 10
  7. 7. Naan BreadINGREDIENTS•  3 oz active dry yeast •  18oz Milk •  15# bread flour•  3 qrt warm water •  24oz egg •  3 oz roasted garlic•  3 C white sugar •  4.5 oz salt •  3 C melted butterIn a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar,milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightlyfloured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, andset 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 of agolf ball. Roll into balls, and place on a tray. Cover with a towel, and allow them to rise untildoubled 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 on grill,and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter,and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.Remove from grill, and continue the process until all the naan has been prepared. The bread cannow be cut into shapes and formed around objects until it sets crisp.
  8. 8. 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 cayenne Cut ¼ inch thick slices and shape asBlanch and shock spinach. Squeeze till desired. Season, dip in oil and sear indry. Combine with the rest of the pan.ingredients and puree in vita prep untilsmooth. Taste and re-season asnecessary.
  9. 9. Filled Spinach Pakoras•  Creatively formed bites featuring unique fillings and textures.•  Variations: –  Butler passed –  Action station
  10. 10. Filled Spinach Pakoras - RecipeINGREDIENTS•  ¾ cup Besan flour (kadala mavu) - chickpea •  Salt - to taste flour •  2 tsps of minced Ginger•  1# Spinach blanched and squeezed dry •  2 tsps of Coriander•  ½ C diced red Onion •  1 tsp of Turmeric•  ½ tsp Hing (asafetida) - “beeno” quality •  ½ tsp of Ajwain•  Chili Powder – adjust with your spice level •  1 tsp of Baking powder Chop spinach and onion. Mix all the ingredients in a bowl. Add 1 or2 tsp of water to just bind all the ingredients. Using a flexi mold, fill themolds with the mixture. Remove to freezer to set up. Once frozen, removefrom 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
  11. 11. Pakora Filling #1 - Channa Masala (Chickpea Curry)INGREDIENTS•  1 cup of •  Chopped green chilies chickpeas (kable chana, •  2 tsp of coriander powder Garbanzo beans) •  1 tsp of turmeric•  Pinch of asafetida (Hing) •  Red chili powder to taste •  1/2 tsp of cumin seeds •  Salt•  ¼ cup ghee •  2 tsp of garam masala•  1 tomato •  Chopped cilantro•  2 tsp of ginger paste Infuse all the spices in ghee (clarified butter) except garam Marsala andcilantro. Add tomatoes and chickpeas. Cook mixture and reduce to about half in quantity. Add the garam masala and cilantro. Let it cook for another minute.
  12. 12. Pakora Filling #2 - Palak Paneer (Spinach with Paneer Cheese) INGREDIENTS •  ½ cup of Paneer diced •  1 tsp of coriander powder •  ½# fresh spinach •  1 tsp of fenugreek •  ½ cup onion chopped fine •  2 tsp of cumin  •  ½ cup tomato diced •  1 tsp of turmeric powder •  1 tsp garlic  •  1 tsp of garam masala powder •  1 tsp ginger •  Salt to taste •  ¼ cup ghee Infuse the spices in ghee and sauté the onions in it till soft. Add the ginger and garlic and sauté for a minute. Add the spinach, tomato and salt to taste and mix well. Cook till the spinach leaves are soft. Traditionally spinach is mashed to a pulp. For a better presentation, use a wilted version. Add paneer cubes and mix to coat the pieces.
  13. 13. Pakora Filling #3 - Cucumber RaitaINGREDIENTS•  1 cup of yogurt  •  1 tsp of cumin powder•  mint and cilantro leaves •  Red chili powder to taste  chopped fine •  Salt to taste•  1 cucumber grated •  Pepper Mix all the ingredients together in a large bowl and blend till mixed well. Chill and serve.
  14. 14. Madras Curry Paneer Skewers•  Fusing simple, but classic Indian ingredients to create a one-bite skewer.•  Variation: –  Butler passed
  15. 15. Madras Paneer Curry Skewers - RecipeMarinate paneer cubes in the infused curry and sear them. Skewer with desired fresh vegetables.
  16. 16. Malai Koftas in Potato Cubes•  Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish.•  Variation: –  Butler passed
  17. 17. 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 tender.•  12 each Yukon gold Potatoes are ready for fillings.Malai Kofta Filling: •  1 tsp of coriander powder•  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) •  1/2 cup shredded carrots. Infuse all the spices and add paneer, carrots, nuts and raisins. Fill each cube. SERVES 4
  18. 18. Eggplant NapoleonBhurtha – North Indian(Punjabi)•  Interpretation of a classic a napoleon with the flavors and influence of India.•  Variations: –  Butler passed –  Action station
  19. 19. Eggplant Napoleon - RecipeINGREDIENTS•  1 eggplant •  1 tsp of turmeric•  1 tsp of cumin seeds •  2 tsp of cumin•  1 tomato - peeled, seeded and •  2 tsp of ground coriander diced •  Cayenne pepper (to taste)•  1 whole garlic, minced •  Salt to taste •  Ground black pepper to taste Dice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and cookand stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve. SERVES 4
  20. 20. Fried Eggplant CroutonsINGREDIENTS•  1 Eggplant •  ½ cup panko •  1 cup flour  •  ½ cup shredded coconut•  1 cup egg wash •  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.
  21. 21. 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
  22. 22. Tandoori Prawns in Papadam Cups - Recipe INGREDIENTS •  ½ cup of lemon juice •  1 cup of yogurt •  1 tsp of chopped garlic •  1 tsp chopped red onion •  1 tsp of chopped ginger •  1 tsp crushed garlic •  1 tsp chopped ginger •  1 tsp lemon juice Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. Mix together all remaining ingredients. Place prawns back in the baking dish and cover with the marinade for 30 minutes. Pan sear prawns and serve in papadam cup with ginger infused salad. SERVES 4
  23. 23. Cold-Smoked Scallops Under Glass•  An exciting and interactive focal point for any menu that wows!•  Variation: –  Action station
  24. 24. Cold-Smoked Scallops Under Glass
  25. 25. 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 seedsArrange fried spinach leaves on plate and top with sweet potato pancake. Stand scallop on pancake and top with green apple chutney and fried curry leaves. Drizzle with pomegranate glaze and cover with smoking dome. Add smoke from hookah and present to guest as you remove the dome allowing the smoke to billow out. SERVES 10
  26. 26. Green Apple Chutney Pomegranate ScallopINGREDIENTS INGREDIENTS•  5 Granny Smith apples (peeled and •  10 U-10 Scallops small 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 powder Combine rice vinegar, sugar and salt in aIn heavy bottom pan caramelize sugar bowl and whisk until dissolved. Addand water. Add onion and cook for 3 scallops to half the liquid and marinademinutes. Add spices, apple and garlic for 2 hours. Cook down the remainingand cook for 5 minutes. Add vinegar and liquid to sauce consistency and let cool.simmer till thickened. Pan sear or grill scallop.
  27. 27. Sweet Potato PancakeINGREDIENTS•  2 each sweet potato (peeled and •  ¼ t baking soda shredded) •  1 t kosher salt•  1 each whole egg •  ¼ t nutmeg•  ½ C milk •  1/8 t cayenne•  ½ C flour •  ½ C melted butterBlanch shredded potato and shock to cool. Ring out shredded potato until dry as possible. In a bowl combine all dry ingredients until well blended. Add egg and milk and mix well then fold in shredded potato. Using a ½ oz scoop, drop in nonstick oiled pan and sear on both sides until golden.
  28. 28. Thank You! To download a copy of my slides, go to: http://www.slideshare.net/WarrenDietel Paul Lorrain | paul@puffnstuff.com | 407.629.7833www.facebook.com/puffnstuffcatering | Twitter: @pscatering