Preparation

1. Thoroughly wash oysters in cold water using a brush to remove any dirt from the outside.

2. Peel and mince the shallots and the garlic.

3. Thaw frozen spinach in a microwave oven and drain.

4. Place the butter into a sauté pan and melt over a medium heat; then quickly add the minced shallots and garlic and saute for about 1 minute; add spinach and continue to sauté for about 2 minutes.

5. Add salt, pepper and the juice of 1 lemon to the spinach mixture and continue to saute for about another 2 minutes.

6. OPTIONAL . . . Add the white wine and reduce the heat to low.

7. Simmer this mixture until it becomes almost dry (liquid evaporating) and then remove and allow to cool.

8. Carefully open the oysters with an oyster knife or a large wide screwdriver; save as much of the oyster juice as possible.

9. Separate the oysters from both sides of the shell; place the flatter of the two shell halves in a shallow oven pan; throw away the other half.

10. Place the oyster in the half shell; continue to follow this procedure with the remaining oysters.

11. Cover each oyster in the half shell with an equal amount of the spinach mixture.

12. Cover the oysters in the pan with plastic wrap and refrigerate until ready to bake.

13. Zigzag cut the remaining 3 lemons into crown-shaped halves; remove the large seeds, cover, and refrigerate.

Ready to Serve

1. Remove the plastic wrap and sprinkle the grated Parmesan cheese over the top of each oyster-spinach mixture.

2. Place the pan into a 325°F preheated oven and bake until the cheese has turned to a nice golden brown, approximately 12 to 15 minutes, being careful not to overbake. The oyster-spinach mixture should reach 165°F or higher for at least 15 seconds.

3. Remove from the oven and place 4 oyster shells on each plate; garnish with the crown-shaped lemon halves.


Prepared by Catering Solutions

Categories Breakfast at Tiffany

Yield		0			Prep		15 minutes
Portion Size		0			Cook
Num Portions		6			Finish		2 minutes
					Shelf

Quantity			Unit			Ingredient
1			lb			peppered bacon

Procedure

Preparation

1. Sauté the bacon over medium heat until light golden brown, reaching 155°F for at least 15 seconds; place onto paper towels to absorb grease.

2. Arrange the bacon strips lengthwise onto a rectangular platter and serve.

Prepared by Catering Solutions

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Poached Eggs on Apple Rings

Categories Breakfast at Tiffany

Yield		0			Prep		15 minutes
Portion Size		0			Cook
Num Portions		6			Finish
					Shelf

Quantity			Unit			Ingredient
2			ea			red delicious apple
2			tbl			vegetable oil
6			ea			egg

Procedure

Preparation:

1. Wash the apples and remove the cores with a paring knife; slice into ½-inch rings. Each ring should have a 1½-inch diameter opening at the core.

2. Place the vegetable oil into a sauté pan over low heat; sauté the apple rings for 2 or 3 minutes on each side.

3. Place an egg in the center of each apple ring; cover the pan and continue to cook until the eggs are firm. Remove with a spatula and place onto a warm platter and serve.

Note: The platter can be heated by placing in a warm oven for 3 or 4 minutes.


Prepared by Catering Solutions

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Potatoes on the Half Shell

Categories Rites of Spring

Yield		1.5E2 ea			Prep		1 hour
Portion Size		1 ea			Cook		15 minutes
Num Portions		1.5E2			Finish
					Shelf

Quantity			Unit			Ingredient
1.5E2			ea			potatoes, medium
6¼			cup			butter
0.52			cup			salt
6¼			tsp			ground white pepper
1.6			qt			milk
1.6			pt			parmesan cheese, grated

Procedure

Preparation

1. Thoroughly wash potatoes, dry, and place in a 375°F preheated oven for 45 minutes or until done.

2. Cut into halves lengthwise.

3. Scoop out the inside of the potatoes with a tablespoon, being careful not to break the shells.

4. Whip potatoes while adding butter, salt, ground white pepper, and milk; whip until the potatoes are a soft, fluffy mixture.

5. Spoon the potatoes back into the half shells in a piled-up manner. Do not pat down and smooth.

6. Sprinkle with Parmesan cheese.

7. Place the half shells on a baking pan, cover with plastic wrap, and refrigerate.

Ready to Serve

1. Remove plastic wrap and place the potatoes into a 375°F preheated oven for 10 to 12 minutes until the potatoes are lightly browned and reach 165°F or higher for at least 15 seconds.

2. Remove and promptly serve 2 half shells per plate.

Prepared by Catering Solutions

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Remoulade Sauce

Categories Mardi Gras

Yield		0			Prep		20 minutes
Portion Size		0			Cook
Num Portions		6			Finish
					Shelf

Quantity			Unit			Ingredient
1			ea			celery stalk
½			ea			yellow onion, jumbo
¼			cup			green onion (approx ½ bunch)
1			ea			cornichons (sour dill pickle)
1			tbl			minced garlic
1½			oz			anchovy
1¾			cup			mayonnaise
0.33			cup			chili sauce
1			tbl			horseradish, prepared
1			tbl			tarragon
¼			tsp			thyme
1			tsp			worcestershire sauce
¼			cup			whole grain mustard
1			tsp			tabasco sauce
¼			tsp			cayenne pepper

Procedure

Preparation

1. Wash and drain celery; dice celery, yellow onion, green onions, and cornichon.

2. Mince garlic and chop anchovies.

3. Combine the diced and minced ingredients with all of the remaining recipe ingredients together in a bowl, thoroughly mix, cover with plastic wrap, and refrigerate until ready to serve.

Prepared by Catering Solutions

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Scallops & Tomatoes

Categories New England Seafood

Yield		0			Prep		25 minutes
Portion Size		0			Cook
Num Portions		6			Finish		2 minutes
					Shelf

Quantity			Unit			Ingredient
4			ea			tomatoes, medium
0.33			cup			chopped parsley (approximately ¼ bunch)
3			lb			sea scallops 31-40 ct
1½			cup			flour
½			cup			olive oil
1			tsp			salt
½			tsp			ground black pepper
1			tsp			minced garlic
1			ea			lemon

Procedure

Preparation

1. Peel the tomatoes by blanching them in boiling water for 30 seconds; peel away the thin skin and cut into a ½-inch dice; set aside.

2. Wash drain, and finely chop the parsley and set aside.

3. Roll the scallops in the flour.

4. Pour the olive oil into a large sauté pan over medium heat; place the scallops into the pan and sauté all sides, continually turning , for approximately 4 or 5 minutes or until nicely browned and reaching 145°F or higher for at least 15 seconds.

5. Add the diced tomatoes, salt, ground black pepper, minced garlic, chopped parsley, and the juice from the lemon; stir with a wooden spoon and sauté for another 2 or 3 minutes; then serve by placing 8 ounces onto each dinner plate.


Prepared by Catering Solutions

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Spinach Salad with Peanuts

Categories Evening in Paris

Yield		0			Prep		10 minutes
Portion Size		0			Cook
Num Portions		6			Finish		10 minutes
					Shelf

Quantity			Unit			Ingredient
2			qt			spinach, chopped (approx 1 bunch)
2			tbl			lime juice
1½			tbl			soy sauce
¼			cup			peanut oil
1			tsp			minced garlic
1			tbl			fresh ginger, grated
2			tbl			brown sugar
½			tsp			ground black pepper
0.33			cup			whole unsalted peanuts
0.33			cup			croutons, package prepared

Procedure

Preparation

1. Wash, drain, and chop the spinach leaves into bite-size pieces and refrigerate.

2. Combine the lime juice, soy sauce, peanut oil, minced garlic, grated ginger, brown sugar, and ground black pepper in a bowl and refrigerate for at least 1 hour.

Ready to Serve

1. Place the peanuts in a sauté pan over medium heat and toss them in the pan until they begin to turn golden brown, approximately 5 to 7 minutes.

2. Toss the fresh spinach with the dressing and croutons; place an equal amount on the salad plates.

3. Top off with the toasted peanuts and promptly serve.

Prepared by Catering Solutions

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Swedish Meatballs

Categories Wedding Bells

Yield		0			Prep		45 minutes
Portion Size		0			Cook		25 minutes
Num Portions		25			Finish
					Shelf

Quantity			Unit			Ingredient
2			ea			yellow onion, jumbo
2			cup			white bread crumbs
½			cup			milk
2			ea			egg
0.33			cup			Dijon mustard
2			tbl			salt
2			tbl			ground black pepper
4			lb			ground 90% lean beef
2½			cup			beef stock (use beef base with water)
1¾			cup			sour cream
0.13			cup			chopped fresh chives (approximately ¼ bunch)

Procedure

Preparation

1. Peel and mince the onions and set aside.

2. Moisten the bread crumbs with the milk; combine with the eggs and thoroughly mix.

3. Combine the moistened bread crumbs and eggs with ¼ cup of Dijon mustard, salt, pepper, ground beef and half of the minced onions and thoroughly mix.

4. Use a #24, 1-1/3- ounce scoop and scoop the mixture into 75 balls and place on a baking pan. Note: This may have to be done more than once depending upon the size of the baking pan.

5. Place the meatballs into a 375°F preheated oven for 10 minutes or until fully cooked reaching 155°F or higher for at least 15 seconds; remove from the oven, drain, cool, and carefully place in a bowl; cover with plastic wrap and refrigerate until ready to serve. Note: Shake pan half way through cooking time for more uniform cooking.

Ready to Serve

1. Prepare the beef stock according to package directions and bring to a 180°F simmer; add the remaining onions and mustard and continue to simmer for 10 minutes.

2. Add the sour cream and thoroughly mix.

3. Add the meatballs and gently mix; simmer at 180°F for another 5 minutes to heat up the meatballs to 165°F or higher for at least 15 seconds, then pour into a heated service bowl.

4. Wash, drain, and chop the chives and sprinkle over the top of the meat balls.


Prepared by Catering Solutions

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Veal & Ham Florentine Pinwheels

Categories People's Night In

Yield		0			Prep		45 minutes
Portion Size		0			Cook		1 hour 10 minutes
Num Portions		6			Finish
					Shelf

Quantity			Unit			Ingredient
6			ea			(6 oz) veal cutlet
10			oz			chopped frozen spinach
6			slice			(1 oz) fully cooked boneless ham
2			tsp			ground black pepper
2			tsp			ground nutmeg
3			tbl			vegetable oil
1			ea			yellow onion, jumbo
½			cup			flour
1½			cup			chicken stock (use chicken base with water)
¾			cup			white wine
¾			cup			fresh button mushrooms
0.33			cup			half and half cream

Procedure

Preparation

1. Place the veal cutlets between two pieces of plastic wrap and flatten with the back of a small sauté pan using a sliding motion while hitting cutlets. The cutlets should be no more than ¼ inch in thickness.

2. Thaw frozen spinach in a microwave oven, drain, and allow to cool; then divide into 6 portions.

3. Lay the veal cutlets flat and cover each with a slice of ham. Then sprinkle with ground pepper and nutmeg.

4. Place a portion of spinach in the center of each veal and ham cutlet; roll up tightly, using wooden picks to hold each one together.

5. Place the oil in a large saute pan over medium heat; add the veal and ham pinwheels and saute until nicely browned on all sides; remove and place in a shallow roasting pan, cover with plastic wrap, and refrigerate.

6. To make the sauce, chop the onion and saute in the remaining oil for approximately 3 minutes; slowly sift in flour, add chicken stock (make the chicken stock by mixing a chicken base with water according to package directions) and white wine, and continue to mix while bringing to a boil.

7. Remove from the stove; wash and slice mushrooms then mix into the sauce; add the half-and-half and thoroughly mix; pour the sauce into a bowl, cover with plastic wrap and refrigerate.

Ready to Serve

1. Pour the sauce over the veal and ham pinwheels; then cover the roasting pan with foil and bake in a 350°F preheated oven for 1 hour, reaching 165°F or higher for at least 15 seconds.

2. Remove from the oven and pull out the wooden picks; place a pinwheel on each plate and serve.


Prepared by Catering Solutions

 

Examples of Recipes from Catering Solutions

_____Rites of Spring_____     ____People's Night In____     ______Boss's Night______
Chilled Lemon Soup            Consomme Spaghettini          Crabmeat Cocktail
Seasonal Greens with Dressing Veal and Ham Florentine       Cream of Mushroom
Grilled Salmon                Over Roasted Potatoes         Tournedos Rossini
Potatoes on a Half Shell      Tomatoes Stuffed with Corn    Baked Potato
Carrots Vichy                 Croissants and Butter         Baked Alaska
Fresh Fruit Tarts             Broiled Pears                 Green Beans Almondine

 

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