Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Boiled Crawfish
Yield - 500 Pounds plus Side Dishes for about 100 - 125 people
Ingredients
Seasonings
1/2 CASE 235 COUNT LEMONS-CHOICE
20 LBS ONIONS (Cut in half, skin on)
1 -1/4 GALS GROUND CAYENNE RED PEPPER
1 -1/3 GALS SEA SALT
2 CUPS GRANULATED GARLIC
2 CUPS GROUND BLACK PEPPER
2 CUPS WHITE PEPPER
6 LBS WHOLE GARLIC PODS
1/2 GAL ZATARAIN'S CONCENTRATED LIQUID SHRIMP & CRAB BOIL
50 LBS SIZE "B" POTATOES
500 LBS CRAWFISH
10 LBS HOT DOGS (Frozen)
1 CASE 96 COUNT CORN COBBETTES (Frozen)
Method
Fill 225 gallon pot about half way, add seasonings and cover, bring water to a rolling boil. Add potatoes and garlic, continue to boil for 15 minutes. Check potatoes for doneness, potato centers should be under cooked with about the first 1/4 soft. Add crawfish, cover and return to a boil. Check crawfish when the water returns to a low boil. Crawfish should be easy to peel (but heads will have little flavor). Add corn cobbettes and hot dogs (still in the frozen state), uncover to cool. Use a hose to water down and cool the outside of the pot. The crawfish will start to absorb the seasonings and sink. Allow crawfish to soak for 45 minutes.
Chef's Notes:This is our recipe for our large boiling pot of 225 gallons. Scale down the recipe for a normal boiling pot of 80 quarts (20 gallons) and one sack of crawfish (about 40 lbs).
If you are boiling a second batch, add an additional 1/4 of all seasonings to the second batch to replace those that were absorbed in the first run.
Aurora Catering, Inc
Local 504-329-1344
Home Cookin' Page on the World Wide Web at www.CustomCatering.net or email at ChefEmile@CustomCatering.net
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Cajun Chicken and Sausage Jambalaya
Yield 5 Gallons
6 LBS MILD SMOKED PORK
SAUSAGE (Sliced 1/4 inch thick)
8 LBS BONELESS- SKINLESS CHICKEN THIGH MEAT
5 LBS ONIONS (Diced)
1/3 CUPS MINCED FRESH GARLIC
2 LBS TASSO (Cubed)
2 TBSP WHOLE
THYME LEAFS
2 TBSP SWEET BASIL
1-1/4 TBSP COARSELY GROUND BLACK PEPPER
1-1/4 TBSP WHITE PEPPER
1-1/4 TBSP CAYENNE RED PEPPER FLAKES
1/4 CUP CURLY PARSLEY (Chopped)
1-1/2 GALLONS CHICKEN STOCK (See Recipe)
6 LBS LONG GRAIN RICE
Method
In a 6 gallon cast iron pot and a high BTU propane burner and over high
heat, brown the sausage slices. Use a large stainless steel paddle, and
constantly move the sausage from the bottom of the pot. Be careful not to burn
the meat. Normally I use Manda’s sausage because it has little fat, however at
this point you may want to drain off all of the excess grease to reduce the fat
content from the dish.
Add the thigh meat and brown the chicken on all sides. Again use the
paddle to keep the meat from sticking and burning to the bottom of the pot.
Browning the sausage and chicken meats should take 30 minutes. Be careful not to
over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic; sauté for about
15 minutes or until the onions are very limp and "clear". Scrape the bottom of
the pot to remove all the “graton”. This is where the jambalaya gets its
distinct brown color and taste.
Add the tasso, thyme, basil and peppers; simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially, it allows
the seasonings to
marry.)
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
When you are ready to cook the jambalaya, add the stock to the
concentrate and bring to a rolling boil. Taste the "soup". You
can adjust seasonings at this point. Important SEE Chef's Notes below! If
all is well, add the rice, reduce the heat to medium and gently break up the
rice. Using the stainless steel paddle, continue to insure that the rice is not
sticking to the bottom of the pot, this
is very important!
After about 5 minutes,
fold in the parsley. Continue to scrap the bottom of the pot to insure that no
rice sticks. When the jambalaya returns to a boil, reduce heat to the lowest
possible setting (you can even turn the heat off) and simmer covered for at
least 25 minutes. DO NOT REMOVE THE COVER, Allow the rice to steam.
Alternate
Method
If Manda’s brand sausage is not available than any lean smoked sausage
can be substituted. You may have to remove any excess grease from the pot after
frying down an unknown sausage.
For a richer jambalaya substitute turkey stock for the chicken stock
called for above.
IF, NO stocks are
available, then chicken soup base can be used. Be careful, bases are usually
full of salt.
Plate
Presentation
The jambalaya is best when served directly out of the cast iron pot.
While the rice is steaming, the sausage and meat will have a tendency to float
to the surface of the jambalaya. Therefore, after the rice has steamed for 25
minutes, use the paddle to gently, fold in the meat and seasonings into the
cooked rice. This should only be done once or twice, the rice will loose a lot
of heat and the rice will break apart.
Also note, I do not add
salt to my jambalaya. This is because I like to use herbs and seasonings to
satisfy the need for salt. I would suggest having the table set with salt
shakers and a selection of pepper sauces, like Tabasco, Louisiana Red Ball or
Crystal.
Chef's Notes:
Not all tassos are created equal! Tasso is smoked ham with Cajun seasonings
rubbed on the outside, and some are hotter than others.
Before adding the rice, I would suggest to taste a piece of chicken and the "soup"; it should be a little over seasoned but not burning hot with spice. Because of this I have purposely called for a little less peppers than needed. BTW, many people have asked me which tasso do I use, it is Poche's Market out of Breaux Bridge, LA.
This recipe seems simple and straight forward, and truly it is. BUT… Believe me, it takes many batches to master!
Aurora Catering, Inc
Local 504-329-1344
Home Cookin' Page on the World Wide Web at www.CustomCatering.net or email at ChefEmile@CustomCatering.net
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Commercial Caesar Salad
Yield
30 - 35 Servings
Ingredients
6 HEADS ROMAINE LETTUCE
1/4 CUP EXTRA VIRGIN OLIVE OIL
DRESSING:
3 CUPS GOLDEN ITALIAN DRESSING
5 CUPS RANCH DRESSING
1 CUP FRESH GRATED PARMESAN
CHEESE
1- 1/2 TBSP CREOLE MUSTARD
1 TBSP FRESH CRACKED BLACK
PEPPER
1 TBSP RED PEPPER FLAKES
2 TSP GROUND WHITE PEPPER
1/2 TBSP DILL WEED
1/2 TBSP MUSHROOM SOY (Pearl
River Bridge brand preferred)
1 1/2 TBSP FISH SAUCE (3 Crabs
Brand Preferred)
1/2 CUP PICKLED GARLIC (Crushed
then minced fine)
3/4 CUP CAPERS (Chopped fine)
2 VERY FRESH EGGS (Pasteurized
in shell style or you
can make your own coddled eggs, see below)
1 -2 OZ CAN ANCHOVY FILLETS
(Optional)
1/4 CUP FRESH SHREDDED PARMESAN
CHEESE
1 LOAF CRESCENT
CITY CROUTONS (See Recipe)
Method
Thoroughly wash the lettuce
heads by gently unfolding the leaves from the body of the lettuce and allowing
cold water to flush away any dirt or sand from the stems. Turn the heads upside
down and allow to drain. Use a large chef’s knife and cut the lettuce widthwise
into 1/2 - 3/4 inch wide strips. Place the lettuce strips in a plastic bag, burp
all air out and tie into a knot. The lettuce will keep like this refrigerated or
packed in ice for 4 - 6 hours.
When ready to serve use a 24 inch diameter wooden bowl, add the lettuce and oil, gently toss until all of the lettuce is completely covered with oil. (Lettuce leafs will appear to glisten.)
In a separate stainless steel mixing bowl, whisk all of the ingredients of the dressing (about 2 minutes). Crack the eggs, scramble and whisk them into the dressing thoroughly.
Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Salad can be chilled no longer than half an hour after dressing has been added. When ready to serve, add shredded parmesan cheese add croutons and arrange anchovies on top of salad. Serve.
Alternate Method
Reserve 1/5 of the dressing from
the recipe above.
Chilled boneless grilled chicken breast, grilled tuna, boiled shrimp or almost any precooked and chilled meat, seafood or vegetable can be added to the top of the salad and drizzled with the remaining dressing and served as an entree salad.
Plate
Presentation
Spread the salad over a large
chilled serving platter and add any meats or seafood discussed in the alternate
method section.
Chef's
Notes:
The fish sauce is a excellent
way to get the traditional flavor of anchovies to the salad without actually
adding the anchovy fillets. There is only a hint of flavor when 1 tablespoon is
used.
Coddled eggs are made by putting the VERY FRESH eggs in a deep bowl, then adding bowling water. Allow the eggs to sit undisturbed for 60 seconds, no more, no less. Then remove the eggs and use immediately. They will be slightly poached and still very much runny. The internal temp will be right at 145F which will kill the bad bacteria bugs.
Aurora Catering, Inc
Local 504-329-1344
Home Cookin' Page on the World Wide Web at www.CustomCatering.net or email at ChefEmile@CustomCatering.net
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Crescent City Croutons
Yield 1
-1/2 Quarts
Ingredients
1 DAY OLD
FRENCH BREAD LOAF
3 OZ EXTRA
VIRGIN OLIVE OIL
2 TSP
GRANULATED GARLIC
1 TBSP
PICKLED GARLIC (Crushed then minced fine)
1 TSP
GRANULATED ONION
1 TSP
SPANISH PAPRIKA
1/2 TSP
GROUND CAYENNE PEPPER
1/4 TSP
GROUND WHITE PEPPER
1/4 TSP
FINE GROUND BLACK PEPPER
1/2 TSP
WHOLE DRIED THYME LEAVES
1/2 TSP
DRIED SWEET BASIL LEAVES
1/2 TSP
WHOLE OREGANO LEAVES (Required for Italian flavored croutons, optional for
Cajun/Creole flavored)
Method
Cut French
bread lengthwise (like you would for a po-boy). Then cut the French bread
lengthwise with two or three cuts from the top to the bottom. Next cut the bread
across, this will produce (4 or 6) cubes of bread about 3/4 of an inch thick.
Place the
cubed bread in a large bowl that slopes to a small bottom. This will direct
excess oil and seasonings towards the bottom of the bowl. Add the bread to the
bowl and all of the seasonings. Toss gently for several minutes, it is important
to insure that the seasonings are distributed evenly and that the oil is
completely saturated by the bread.
Arrange the
croutons on a 1/2 size baking sheet pan. Insure that the cubes are evenly spaced
and that no two cubes are on top of each other.
Preheat
oven to 350F, place the baking sheet in the oven, then turn off the oven
immediately. Bake the croutons for 90 minutes, do not open oven.
Alternate Method
Adjust the
mix of ingredients to your own tastes.
Plate
Presentation
Allow the
croutons to cool, place in a shallow serving bowl and serve with salads and many
types of grilled meats and seafood.
Chef's
Notes:
Experiment
with other seasonings and bread types; try bagels, pita, and dinner rolls. For
different seasonings try cumin, curry and anise.
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Creole
Bread Pudding
Yield 1
- 2” Hotel Pan
Ingredients
4 LOAFS STALE FRENCH BREAD
1 TBSP CINNAMON
1/2 GALLON MILK
1/2 LBS DARK BROWN SUGAR
2 -1/2 CUPS SUGAR
1/4 LB BUTTER (Do Not Use
Margarine)
1 PINT HEAVY WHIPPING CREAM
4 OZ VANILLA EXTRACT
1/2 TSP FRESHLY GROUND NUTMEG
2 -1/2 CUPS RAISINS
15 EGGS
Method
Cut French bread into 1/2 inch
cubes and place in a 2” hotel pan. Dust the bread with the cinnamon and set
aside. In a heavy aluminum pot scald the milk over high heat. The milk should be
stirred continually and not allowed to boil. Add the sugars and dissolve in the
hot milk with a brisk stirring action. Next add the butter and melt in the hot
milk and sugar solution. Finally, add the cream, vanilla and nutmeg and allow to
cool. (The temperature of the milk custard should be no more than 125F).
Evenly sprinkle the raisins over
the top of the bread cubes. Separate the eggs and scramble the yolks, (it is not
that important to completely separate the yolks from the whites). Reserve the
whites for the alternate method discussed below. Pour the milk custard in with
the bread cubes and add the scrambled egg yolks. Mix the batter with the bread.
It is very important to insure that all of the bread is saturated with the
custard. Loosely cover the bread pudding with foil.
Preheat the oven to 375F. Use a
4” hotel pan and fill with 1/2 inch of water, place the 2” bread pudding pan
inside the 4” hotel pan. (The steam from the 4” pan will double boil the pudding
pan and minimize the possibility of the sugar batter from burning around the
edges.) Bake for 1 hour and 15 minutes. Remove from oven and allow to cool for
20 minutes.
Alternate Method
If you desire a more fluffy
bread pudding, whip the egg whites to peaks. As the last step, gently fold the
egg whites into the bread pudding batter. Tent the pan with foil, but insure
that all edges are sealed tightly.
Plate
Presentation
Use a chef’s spoon to break up
the bread pudding into serviceable pieces, flood the pudding with The Southern
Comfort Bread Pudding Sauce.
Chef's
Notes:
The only other ingredient that I
would add to my bread pudding would be a cup of pecans. I don’t feel that a true
New Orleans bread pudding has fruit cocktail or other fruits and nuts in it!
Aurora Catering, Inc
Local 504-329-1344
Home Cookin' Page on the World Wide Web at www.CustomCatering.net or email at ChefEmile@CustomCatering.net
Aurora Catering, Inc
4016 Red Cypress Dr. Harvey LA 70058
Aurora Catering's
Southern Comfort Bread Pudding Sauce
Yield -
about 2 Quarts
Ingredients
2 LBS BUTTER (Use Butter NOT
Margarine)
2 CUPS SUGAR
1/2 LB DARK BROWN SUGAR
1/2 CUP VANILLA EXTRACT
1 TSP FRESHLY GROUND NUTMEG
1 PINT HEAVY WHIPPING CREAM
1 DOZEN EGG YOLKS
1 PINT Southern Comfort
Method
Over low heat, melt butter,
remove from heat and add sugars. Use a whisk and melt sugars into the butter
liquid. Add the vanilla, nutmeg, and heavy cream; whisk into an well blended
sauce. Beat the egg yolks and slowly add to the sauce, whisk the sauce
vigorously while adding the egg yolks. It is important to completely emulsify
the sauce, this will thicken the sauce and give it a rich creamy constancy.
Allow the sauce to cool and add the Southern Comfort, whisk to blend the rum
into the sauce.
Alternate Method
Save the egg whites, whip and
add to the bread pudding before baking. This will make the bread pudding
fluffier.
Plate
Presentation
Use this sauce to pour over
bread pudding, ice cream and other desserts.
Chef's
Notes:
This sauce tastes almost like a
caramel ( with a boot from the pirates), I love it!
Aurora Catering, Inc
Local 504-329-1344
Home Cookin' Page on the World Wide Web at www.CustomCatering.net or email at ChefEmile@CustomCatering.nett