Abita Brat Bites Aurora Catering's and Sam's Club
These are the recipes developed for my "In Booth" appearance for 1997 LRA Convention. They were designed to use many of the Sam's Club products.
Braised Beef Strips in Custom’s Marinade #2
Louisiana Only!!! Crawfish Etouffee
Seared Lamb Chops with Mint Merlot Sauce
Smoked Salmon Frittata Chef’s Station
Beautifully Poached Salmon with Shrimp Ravioli
Smoked Salmon & Herbal Tortellini
Spicy Shrimp Penne Rigate Salad
Sam’s Club and Aurora Catering's
Abita Brat Bites
Yield - 60 to 70 Sausage Bites
Ingredients
3 LBS GARDEN STATE FRESH BRATWURST SAUSAGE (4 or 6oz links)
2 LARGE YELLOW ONIONS (Sliced into rings)
2 BOTTLES ABITA BEER (Or Dixie Blackened Voodoo is a good substitute, a reduced caloric
beer will NOT work for this recipe)
1/2 LB COLBY JACK CHEESE (Shredded)
Method
In a large Dutch oven and over medium/high heat boil sausage, onions and one beer
for about 15 minutes. Cook sausage until all of the beer evaporates and the onions start
to caramelize. Preheat a bar-b-que pit, remove sausage from Dutch oven and place on the
grill. Charbroil sausage until a golden brown color is achieved on all sides. Use tongs to
turn sausage, a fork will puncture the skin and release the beer flavors. Remove the
sausage from the grill and cut into 1 inch bites.
While the sausage is grilling, strain off the grease from the Dutch oven. Retain all of
the onions and drippings. Return the bites to the Dutch oven, use small amounts of beer to
deglaze the pan and sausages (About 1 ounce at a time.) The beer will foam and lift the
"graton" from the bottom of the pan. As the beer reduces and caramelizes, add
more beer until all is used.
Alternate Method
Leave the sausages whole and return to the sauce as instructed. The Brats can then
be placed whole on French bread pistolettes smothered in cheese and served as a Creole
modified "Sub".
Plate Presentation
Spoon the bites on to a large warmed serving tray, smoother the bites with the
Jack Cheese. Place the tray under a broiler until cheese browns. Serve immediately.
Chef's Notes:
When you consider South Louisiana's love for beer and sausage, I
can't understand why more Cajuns don't cook their sausages this way. The caramelized
flavor that the beer imparts to this is dish is indescribable. Try this one soon.
Basmati Fried Rice
Yield 2 ½ quarts
Ingredients
2 TBSP BERTOLLI EXTRA VIRGIN OLIVE OIL
1 TBLS TONES CHICKEN BASE
28 OZ WATER
2 CUPS BASMATI RICE
Method
Heat the olive oil over high heat in an 8 quart Pro Al sauce pan for 2 - 3 minutes (do not
smoke oil.)
In a pitcher combine the chicken base and water together.
Add the rice to the warmed sauce pan and fry the rice in the oil, constantly, but gently
stir the rice. The intent is to fry the rice but not to break it. This should take about 5
- 7 minutes. The translucent colored rice will change, first to a white then to a lightly
browned color. Then slowly add the stock about ¼ cup at a time. Allow the rice to absorb
the stock and come to a boil. This should take about 5 minutes.
Cover and simmer over low heat for 30 minutes.
Alternate Method
3 SPRIGS FRESH GREEK OREGANO
Add the oregano when you add the last of the stock. The oregano will give the rice an
herbal flavor.
6 OZ MONTEREY PORTABELLA SLICED MUSHROOMS
Add the mushrooms and sauté until lightly browned. (About 5 minutes). Remove mushrooms,
leave as much oil in the pot as you can. Chop the mushrooms into ½ inch cubes and reserve
warm. Fry the rice in the drippings from the mushrooms. Add the fried mushrooms back to
the pan before covering for the 30 minute cooking period.
Plate Presentation
Serve on a lager platter, or as a bed for grilled chicken breast, lamb or roasted pork.
Chef's Notes:
This is a great rice that has many uses and can be that perfect side dish to almost any
pork, chicken or duck dish.
Braised
Beef Strips in Custom’s Marinade #2
Yield 8 - 10 dinner servings
Ingredients
7 LBS SAM’S CLUB CHOICE SIRLOIN STEAK (Cut 1 -1/2 inches thick) *
Marinade #2
1/2 CUP MUSHROOM SOY
1 CUP B & G MERLOT
1/2 CUP GALLO CREAM SHERRY
2 TBSP TONE’ S GRANULATED GARLIC
1 TBSP TONE’S CANADA’S FAVORITE STEAK SEASONING
1/4 CUP BERTOLLI EXTRA VIRGIN OLIVE OIL
1 TBSP ZATARAIN’S CREOLE MUSTARD
1/2 TSP PEYCHAUD BITTERS
1 TBSP TONE’S RESTAURANT BLACK PEPPER
2 LARGE ONIONS (Cut into wedges)
3 LARGE BELL PEPPERS (Cut into 3/8 inch straps)
1/2 BUNCH SHALLOTS (Chopped)
Method
Remove the silver skin from around the beef’s muscles but leave attached any of the
natural fat (up to about 1/4 inch thick). Slice the beef diagonally into 1/8 inch thick
strips about 3 inch lengths. The steaks are usually pre-cut across the grain, therefore
cut the strips on a 45 degree angle cut.
Method for marinade
Whisk ingredients in bowl, and pour over meat. Turn meat at least once. Meat should
marinade not less than 2 hours and not over 24 hours. Use tongs and turn the beef once
each hour. (The strips create a large surface area and all pieces need to be marinated
evenly.)
Over very high heat **, preheat a 14 inch cast iron skillet for about 5 minutes. (Very hot
but not as white hot that is required for blackening.) Add half of the onions and bell
pepper, sear the vegetables with 1 tablespoon of oil. Turn the vegetables constantly, it
is the intent to char the vegetables on many sides but generally leave them somewhat
crisp. Stir fry for 2 - 3 minutes, when done remove and place the onions and bell peppers
on top of the cooked wild rice. Sear the remaining vegetables as instructed above and add
to the rice. Cover and retain warm.
Divide the meat into two portions then sear the strips as the vegetables were cooked. Be
careful not to overcook the meat, all sides should be lightly browned but not cooked
through and through. ***
Sam’s Club & Aurora Catering's
Braised Beef Strips in Custom’s Marinade #2
Plate Presentation
Serve on a bed of wild rice. Fluff the rice and vegetables, place the meat on top, garnish
with shallots and serve in a chafer set-up.
Chef's Notes:
* The sirloin cut is sometimes called the top of the butt and is many times cooked whole
as a roast, have your butcher cut the roast against the grain into 1 -1/2 inch thick
boneless steaks.
** The searing of the vegetables and meat should be done over a very hot burner and with
excellent ventilation. This dish will produce clouds of smoke and may even flare with
fire. It is highly recommended that you cook this dish outside on a patio or under a very
efficient fume hood.
*** It is important not to over cook the beef strips, sirloin will toughen when cooked to
a well doneness.
Some people may want to marinade the onions and bell peppers together, try this they will
add flavor to the beef and to the vegetables. However I do suggest that the vegetables be
seared separately from the beef, they require a little less time than the beef.
Louisiana Only!!!
Crawfish Etouffee
Yield 8 - 10 dinner servings
Ingredients
½ LB MID AMERICA GRADE A BUTTER
1- ½ CUPS WHITE FLOUR
2 LARGE ONION (Diced)
4 - 6 STALKS CELERY (Chopped)
1 MEDIUM FRESH RED BELL PEPPER (Diced)
1 TBSP McCORMICK’S MINCED GARLIC
1 -1/2 CUP VOURAY CHARDONNAY
4 WHOLE TONE’S BAY LEAFS
1 TBSP WHOLE THYME LEAFS (Dried)
1 -1/2 TSP TONE’S DRIED SWEET BASIL
1 TSP TONE’S WHITE PEPPER
1 TSP TONE’S CAYENNE PEPPER
1 -1/2 CUPS SAN BENITO WHOLE PEELED TOMATOES (Chopped coarsely)
2 LBS CJ’S PEELED LOUISIANA CRAWFISH TAILS
1 TBSP FRESH LEMON JUICE
1 BUNCH GREEN ONIONS (Chopped)
Method
In a 14 inch Pro Al skillet (or a 10 quart Dutch oven) and over medium heat, melt the
butter and add the flour. Cook the roux to a very light tan color (about 3 - 5 minutes),
this is called a blanc roux.
Add the onion and celery and cooked until the onions are clear and the celery are soft,
about 7 minutes. Next add the bell pepper, garlic, wine and bay leafs; continue to cook an
additional 10 minutes. This will cook the garlic and continue to soften the onions and
celery.
Finally, add the tomatoes, crawfish and lemon juice and simmer for 10 minutes. Serve.
Alternate Method
CJ’s Crawfish have plenty of crawfish fat packed with them. If you choose not to us
CJ’s you will have to add about ¼ lb. crawfish fat to the recipe. (This is available
from most South Louisiana seafood stores.)
Plate Presentation
For family or banquet settings, use a large pasta platter and ring the platter with hot
steaming white rice.
Then ladle the etouffee into the center of the rice ring. Also some chefs may wish to
remove the bay leafs prior to serving. Garnish with chopped green onions and serve with
Louisiana Hot Sauce.
Chef's Notes:
The white and cayenne peppers called for above are considered starting amounts. It is
important to "infuse" these flavors into the dish but are probably not the total
amount need. The chef should taste the final product and adjust for these seasonings.
Fresh thyme and basil maybe substituted for the dried, if so increase the volumes by
three.
Herbed Chicken Breast
Yield - 8 Dinner Servings
Ingredients
8 - 5 oz BONELESS SKINLESS CHICKEN BREAST
Marinade
1 CUP RICE WINE VINEGAR
1 TBSP EXTRA VIRGIN OLIVE OIL
2 SPRIGS FRESH TARRAGON
3 SPRIGS FRESH MOTHER OF THYME
2 SPRIGS FRESH GREEK OREGANO OR MAJORIUM
8 LEAVES FRESH BASIL
1/2 TSP WHITE PEPPER
1/4 TSP GROUND CAYENNE
2 TSP GRANULATED GARLIC
1 TBLS EXTRA VIRGIN OLIVE OIL
1 CUP CHARDONNAY
1 BUNCH GREEN ONIONS (Sliced)
Method
Place breast in a glass or plastic mixing bowl and add marinade. Cover chicken with film
and marinade in the refrigerator for 4 hours, turning occasionally. (Do NOT marinade over
8 hours, the vinegar will "cook" the chicken).
Use a large cast iron skillet and over medium high heat add olive oil, then add the breast
and brown on one side for 2-3 minutes. Turn breast (with tongs not a fork), and lightly
brown breast. Do not allow chicken to overcook.
Add the marinade and reduce by 1/2, add the remaining ingredients, cover and rejuvenate
the meat for 3 minutes.
Alternate Method
If more sauce is desired, remove the breasts after cooking, and add 1 cup of chicken stock
then thicken with 1/2 tsp. of arrowroot, corn starch, or a prepared light brown roux. OR
Combine 1 cup of water, 1 can of Campbell’s Cream of Mushroom Soup and add this to
the remaining sauce in the skillet. Warm and Serve.
Plate Presentation
Cook your favorite rice dish (about 1/2 gallon) and mound on to a warmed serving tray or a
2" hotel insert pan. Arrange the breasts on top of the rice in a artistic pattern.
Ladle the sauce on top of each breast.
Chef's Notes:
The use of a heavy skillet is a must, cast iron will provide even heat throughout the
cooking surface. This is a great dish to prepare from a Chef’s Cooking Station. Use
two burners, so that one is cooking while the other can be used for holding and serving.
Seared Lamb
Chops with Mint Merlot Sauce
Yield 8 - 10 dinner servings
Ingredients
3 LBS SAM’S CLUB FRESH TRIMMED LAMB CHOPS
Marinade
½ CUP BERTOLLI EXTRA VIRGIN OLIVE OIL
6 SPRIGS FRESH ROSEMARY
2 CUPS FRESH MINT LEAFS (Loosely packed)
2 CUPS B&G MERLOT
1 TBSP McCORMIC’KS MINCED GARLIC
2 TSP TONE’S RESTAURANT GROUND BLACK PEPPER
1 LB MONTEREY SLICED PORTABELLA MUSHROOMS
½ CUP BERTOLLI EXTRA VIRGIN OILIVE OIL (For searing)
1 TSP TONE’S BEEF BASE
1 -1/2 TSP BROWN SUGAR
Method
Mix the ingredients of the marinade in a 2 inch hotel pan use a whisk to release the oils
of the seasonings.
Arrange the lamb chops in the marinade, use a spoon to coat the tops of the chops. Cover
and refrigerate for 24 hours. Turn the meat 3 or 4 times.
Over very high heat, preheat a heavy cast iron skillet or griddle. Coat the skillet with 1
tablespoon of oil, heat until the oil starts to smoke. Add ½ of the lamb chops and sear
the meat. Cook on one side for 2-3 minutes. Turn the meat and continue searing for an
additional 2 -3 minutes. The chops should be cooked to a medium rare doneness. Do not over
cook.
Repeat the above procedure for the remaining meat. Next, sear the mushrooms as you did
above for the chops. On the last batch, reduce the heat to low and allow the pan to
"coast" to the lower heat. Reserve meat and mushrooms warm.
De-glaze the skillet with the marinade and reduce by ½ or until the sauce coats the back
of a chef’s spoon. Add the beef base and brown sugar to the sauce. Strain the sauce
through a wire China hat to remove the leafs and large bits of residue.
Alternate Method
Drain a 64 oz jar of Monterey Marinated Whole Mushrooms for the Portabella Mushrooms.
Plate Presentation
Ladle on 1 oz of sauce on a serving plate and arrange 3 - 4 chops with mushrooms on top of
the sauce, serve with a serving of Basmati Fried Rice. (See Recipe) Garnish with fresh
mint leafs.
Chef's Notes:
It is important to remove the mint and rosemary leafs, they will turn brown when cooked
and are not very appetizing to look at.
Orange Roughly Rockefeller
Yield 10 - 12 buffet servings
Ingredients
Stuffing
¼ CUP BERTOLLI EXTRAVIRGIN OLIVE OIL
1 -2LB PKG POPEYE FRESH SPINACH (Wash and remove stems)
1 TBSP McCORMICK’ S FRESH MINCED GARLIC
1 CUP MONTEREY MARINATED WHOLE MUSHROOMS (Drained)
2 CUPS SAN BENITO WHOLE PEELED TOMATOES (Coarsely chopped)
¼ CUP KRAFT GRATED PARMESAN CHEESE
1 -½ CUPS PLAIN BREAD CRUMBS
1 CUP STELLA MOZZARELLA (Grated)
4 LARGE EGGS (Beaten)
¼ CUP PERNOD (Herbsaint Liqueur)
½ CUP BERTOLLI EXTRAVIRGIN OLIVE OIL
¼ CUP TONES SPANISH PAPRIKA
1 PKG SEALORD - ORANGE ROUGHLY FILLETS
Method
In a large skillet and over high heat add the oil and cook the spinach with the garlic
until very limp. Add the mushrooms and tomatoes, reduce the heat to low and simmer for 3 -
5 minutes. Remove from heat and fold in the remaining stuffing ingredients. Allow the
stuffing to cool for 10 minutes.
Dredge the fish fillets through the oil then sprinkle liberally with paprika. Use a
Chef’s ladle to scoop a 4 ounce amount of stuffing, wrap a fillet around and on top
of the stuffing. Arrange the stuffed fillets in a greased 2 inch hotel pan.
Preheat oven to 350F and bake for 30 - 35 minutes, or until the filets are a golden bronze
color and are cooked through out. Be careful as to not over cook fish.
Plate Presentation
Arrange on dinner plate and serve with Tuscan Shrimp Ravioli.
Chef's Notes:
This is a great substitute for the traditional Oysters Rockefeller.
Smoked Salmon
Frittata Chef’s Station
Yield 3 - 14" Frittatas
Ingredients
3 -18 OZ PKG TRIO’S CRACKED PEPPER FETTUCINI (Boiled "Al Dente")
½ CUP BERTOLLI EXTRA VIRGIN OLIVE OIL
1 CUP KRAFT GRATED PARMESAN CHEESE
1/4 LB FRESHLY GRATED ROMANO CHEESE
1 BUNCH FRESH CURLY PARSLEY (Chopped)
1 TBSP CAPERS
1 TBSP McCORMICK’S MINCED GARLIC
1 TSP TONE’S LEMON PEPPER SEASONING
½ TSP LOUISIANA HOT SAUCE
1/4 LB MID AMERICA GRADE A BUTTER (Melted)
1/2 LB MANDA’S PORK SMOKED SAUSAGE (Sliced and cut into quarters)
1 LB JIMMY DEAN’S BREAKFAST PORK SAUSAGE (Pan fried to a light brown color and broken
into small pieces)
1 LB AQUA STAR PEELED SHRIMP (Remove the tail shells and season with Louisiana Hot Sauce).
1 LB PACKAGE OCEAN BEAUTY SMOKED SALMON FILET
3 DOZEN EGGS (Beaten)
Method
In a large stainless steel bowl combine the first nine ingredients, mix thoroughly, but be
gentle so as not to break up the pasta.
Cut the salmon filet into one inch thick slices. Gently flake the salmon meat into
bit-sized pieces.
Place all ingredients in separate display bowls and arrange around the Chef’s
portable stove.
In a large (14 inch minimum), Pro AL heavy non-stick skillet or cast iron skillet and over
low to medium heat add 2 tablespoons of melted butter. Use a basting brush to ensure that
the bottom of the pan is completely filmed with the butter. Next pour enough of the
seasoned pasta to completely cover the bottom of the skillet. Spread the pasta out evenly
over the pan.
Gently blend in any 2 or 3 of the meat or seafood fillings, next, slowly add enough beaten
eggs to fill the bottom of the pan (about ½ inch thick). Evenly distribute the batter
throughout the pan, including the sides.
Allow the eggs, salmon and pasta to simmer for 5 - 7 minutes. Do not stir or move the
filling once the eggs have been added. Lift the pan to a 15 degree angle and place the
edge of the pan directly over the heat. This will allow the edges and sides of the
frittata to cook and brown. Turn the pan 90 degrees, tilt the pan again and cook as
before. Continue to do this to ensure even cooking throughout the entire bottom and sides
of the frittata. Lift the edges of the frittata to check for color and doneness, the top
should be somewhat cooked through and just a little runny.
Place a circular platter (at least 16 inches in diameter) on top of the skillet, hold the
bottom of the platter in place and quickly turn over together. (As you would do a
pineapple upside-down cake or shrimp mold.) Then replace the frittata to the skillet to
finish cooking the original top side. Move the pan around the heat to insure even cooking.
When done, the eggs and salmon should be completely cooked through and the pasta golden
brown.
Alternate Method
Cook smaller frittatas, use two (2) non-stick 8 inch Pro Al skillets, also select a
portable two burner propane or gas burning stove top.
Over medium heat place about 1 cup of coated pasta in the skillet and distribute evenly
over the pan. Allow the guest to choose the filling ingredients, ladle in 4 ounces of
beaten eggs. Cook the frittata until the bottom is golden brown, ensure that the edges are
browned. Flip the frittata and cook until the egg batter is cooked throughout.
When done, place the frittata on a wooden cutting board, cut the frittata with a pizza
wheel and serve. (This can make about 4 servings).
Plate Presentation
Serve the frittata in the circular serving tray that was used to assist in the turning.
Precut the frittata in the traditional pie cut and serve it with a cake server. (Or cut in
squares like a deli pizza.) Allow guest to add their own favorite sauces of Marinara,
Hollandaise or even Creole. (See Recipes)
Chef's Notes:
The right equipment is a must when preparing this dish. If your cast iron skillet is well
seasoned, very smooth bottom with slopping sides, than this is the perfect tool to use.
If, however, you have a silver stone/heavy metal alloy skillet that is unblemished use it.
Note also that a cast iron skillet filled with ingredients can become very heavy and may
be difficult for some people to turn over with a platter on top of it.
Beautifully
Poached Salmon with Shrimp Ravioli
Yield 4 - dinner servings
Ingredients
1 -18 OZ PKG TRIO’S TUSCAN SHRIMP RAVIOLI
2 CUPS VOURAY CHARDONNAY
1 TBSP SPANISH CAPERS
1 TBSP BERTOLLI EXTRA VIRGIN OLIVE OIL
4 SPRIGS FRESH LEMON BASIL
1 LARGE RED BELL PEPPER (Sliced into rings)
1 LB OCEAN BEAUTY COLD SMOKED SALMON FILLET (Cut into 4 steaks)
½ CUP MONTEREY WHOLE MARINATED MUSHROOMS
1 BUNCH GREEN ONIONS (Chopped)
1 QUART HEAVY WHIPPING CREAM
2 SLICED LIMES (Garnish)
LOT GROUND CHILI POWDER (Garnish)
Method
Fill a 10 quart stock pot about half full with water and bring to a boil over high heat.
Add the ravioli an boil for 6-8 minutes or until the pasta is "al dente".
Meanwhile, in a 14 inch Pro AL skillet and over high heat; add the chardonnay, capers,
olive oil, basil and bell pepper. Bring to a boil and add the salmon fillets. Poach the
fillets for 3- 4 minutes, gently remove the fillets and bell pepper rings then reserve
warm.
Reduce the fish drippings and wine sauce in the skillet by two thirds. Add the green
onions, mushrooms and cream; continue to reduce by ½ or until the sauce coats the spoon.
The cream sauce has a tendency bubble (or foam) and may possibly over flow the pan. To
prevent this, constantly stir the sauce. This will break the bubbles by venting the heat
and evaporating the sauce. When done, remove about ½ of the cream sauce and reserve warm.
Strain the ravioli and add hot directly to the sauce. Gently fold and coat the pasta with
the sauce. Serve Immediately!
Plate Presentation
Ladle one ounce of reserved cream sauce on to a warmed dinner plate, gently place a fillet
on top of the cream sauce. Sprinkle the fillets with chili powder and garnish with the
lime slices. Arrange on the side of the dish the coated shrimp ravioli.
Chef's Notes:
The garnish of the limes and chili is more that just a pretty color, it gives the dish an
unexpected Southwest flavor and presentation.
This is an elegant yet fast dish to prepare and produce. It is great either in a
chef-manned station or a restaurant dinner entree.
Smoked Salmon
& Herbal Tortellini
Yield 8 - 10 dinner servings
Ingredients
1 -18 OZ PKG TRIO’S GARLIC & HERBS CHEESE TORTELLINI
½ CUP BERTOLLI’S EXTRA VIRGIN OLIVE OIL
1 TBSP McCORMICK’S MINCED GARLIC
1 TBSP SPANISH CAPERS
1 CUP CARAMINA ARTICHOKE HEARTS
1 CUP BELL’S WHOLE/ PITTED BLACK OLIVES (Drained)
¾ CUP MARIO SPANISH MANZANILLA OLIVES
½ CUP VOURAY CHARDONNAY
½ LB OCEAN BEAUTY COLD SMOKED SALMON
½ CUP FRESH LEMON BASIL LEAFS
1 TBSP KRAFT GRATED PARMESAN CHEESE
Method
Fill a 10 quart stock pot about half way, over high heat bring the water to a boil add 1
tablespoon of olive oil to the water. This will help to keep the tortellini separate while
boiling. Add the tortellini to the boiling water, stir the water several times to ensure
that the pasta does not stick together. Boil 4-6 minutes or until the pasta is "al
dente".
Meanwhile, heat a 14 inch Pro Al skillet over high heat, add the olive oil, when the oil
just starts to smoke add the garlic, capers, artichoke hearts and olives. Be careful, the
pan will "pop" oil and seasonings. Cook for about 2 - 3 minutes, or until all of
the ingredients are hot throughout. Add the salmon to the center of the pan, lower heat to
medium and allow the salmon to heat through on one side. Try not to turn the fish as this
would break it up too early.
When the pasta is done, drain it and add the hot pasta to the skillet. Now, add the basil
and fold the pasta in with the other ingredients, gently flake the salmon into bite-sized
pieces. Serve Immediately with parmesan cheese on the side.
Alternate Method
Rather than smoked salmon substitute;
1 CUP SAN BENITO WHOLE PEELED TOMATOES (Chopped coarsely)
1 LB CJ’S PEELED LOUISIANA CRAWFISH TAILS
Plate Presentation
For family or banquet serving setting, use a large pasta platter and arrange the pasta
accordingly. Serve with parmesan cheese and Louisiana hot sauce on the side.
Chef's Notes:
This is a quick and easy dish to prepare for both a catering and large family party! It is
also very healthy and quite colorful for almost any festive occasion.
Spicy Shrimp Penne
Rigate Salad
Yield about 2 -1/2 gallons
Ingredients
2 LBS FISHERY PRODUCTS, TREASURE ISLE SALAD SHRIMP (Already cooked and peeled)
¼ CUP ZATARAIN’S CONCENTRATED LIQUID SHRIMP AND CRAB BOIL SEASONING
½ GALLON HIDDEN VALLEY RANCH DRESSING
½ CUP ZATARAIN’S CREOLE MUSTARD
5 LBS MONTALCINO PENNE RIGATE PASTA (Boiled "al dente" and coated with Bertolli
Extra Virgin Olive Oil)
Method
Place the frozen shrimp and liquid crab boil in a stainless steel bowl, cover and allow
the shrimp to thaw in the refrigerator over night, turn several times.
When ready to combine the dish, drain the water and seasonings from the shrimp. In a 4
inch hotel pan or in a 3 gallon stainless steel bowl combine all ingredients. Chill for
several hours and serve.
Alternate Method
Diced celery, chopped red onions or green onions are great additions to the above.
Plate Presentation
Serve in chilled bowls or one large bowl picnic style.
Chef's Notes:
This is a great summertime picnic side dish. It is also great with fried catfish or even
as a second entree.
Really Stella Mozzarella
Yield about 1 -1/2 gallons
Ingredients
5 LBS STELLA MOZZARELLA
1 - 32 OZ JAR MONTEREY WHOLE MARINATED MUSHROOMS (Drained, but retain bits of garlic and
seasonings)
1 - 64 OZ JAR CARAMIA ARTIKCHOKE HEARTS (Drained about 64oz net wt.)
4 STALKS CELERY (Chopped into ½ inch long pieces)
2 LBS CARROTS (Peeled and chopped into ¼ inch long pieces)
Herbal Vinaigrette
2 SPRIGS FRESH ROSEMARY
¼ CUP FRESH LEMON THYME
¼ CUP FRESH OREGANO
2 TSP TONES WHITE PEPPER
½ TSP CAYENNE PEPPER (or two whole peppers)
1 POD WHOLE FRESH GARLIC (Toes peeled and crushed, not chopped)
1 CUP SPICE ISLANDS GOURMET TARRAGON WHITE WINE VINEGAR
2 CUPS BERTOLLI EXTRA VIRGIN OLIVE OIL
Method
Cube mozzarella into ¾ inch cubes and store, covered, in refrigerator over night.
In a large shallow plastic or stainless steel bowl (that you have an airtight cover for)
combine mushrooms, artichoke hearts and vegetables. Add vinaigrette and allow to marinate
a minimum of 24 hours.
About 6 hours before serving add the mozzarella, fold gently, but insure that all surfaces
of the cheese cubes are exposed to the vinegar. Cover and refrigerate, turn once an hour.
Alternate Method
Balsamic vinegar can be substituted for the rice wine vinegar.
McCormick’s Minced Garlic and be substituted for crushed garlic.
Plate Presentation
Serve with frilled toothpicks or as a "Really Stellar" antipasto.
Chef's Notes:
The vinegar will "cook" (and will over cook!) the mozzarella. The mozzarella
will take on the vinegar and seasonings flavors. Be careful though, the mozzarella will
over cook in the vinegar and become hard. It is strongly advised that you prepare only as
much mozzarella as you plan to serve.
Roasted Stuffed Pork Loin
Yield 6-8 dinner servings
Ingredients
1 WHOLE BRYAN FOODS GARLIC ONION PORK LOIN
1 LB SAVOIE’S CAJUN SMOKE SAUSAGE
1 LB CARROTS (Peeled and cut into 4 inch lengths)
4 STALKS CELERY (Cut into 4 inch lengths)
Method
Use a long slender fillet knife and stab an "X" lengthwise into the center of
the pork loin. Push a knife sharpener into the hole to "ream it" wider. Next
push the smoked sausage into the reamed hole. Make sure that the sausage goes all the way
through the loin. Trim ends. Use a roasting pan, arrange the vegetables on the bottom of
the pan and place the loin on top of the vegetables.
Preheat oven to 300F. And slow roast the loin for 2 hours, covered. Increase oven
temperature to 350F, uncover and continue to roast for an additional 20 minutes. Remove
from oven and allow the loin to "rest" for 15 minutes before serving.
Plate Presentation
Slice the meat into 3/8 inch thick servings.
Chef's Notes:
The sausage will keep the meat of the closely trimmed loin juicy and add a smoke flavor.
Use the drippings and a little flour to make a roux, add some garlic and onions and
you’ll have a great gravy!
Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 [Aurora Catering, Inc.]. All rights reserved.
Revised: November 21, 2016.
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