Recipes for Catering By Chef Adam Levin
August 17th, 2011 Posted in Food Caterer Association Of The PhilippinesUS Beef pot roast in red wine and roasted garlic mashed potatoes
Served – 10
Ingredients – For the beef pot roast
1kg US Boneless Beef Short Plate
2 whole Carrots, diced
4 whole Onions, diced
4 pc Celery Stalks, peeled & diced
750 ml Red Wine
1 head Garlic, peeled & smash
200 g Mushrooms of any type
250 g Thyme or Rosemary
25o ml Tomato Paste
1 lit Beef Stock
Salt & Pepper
Method:
1. Trim the Short Plate into 100 g pieces, season generously with salt and pepper; sear in hot skillet and remove.
2. Heat a large pot with small amount of oil and brown the onions, garlic, carrots, mushrooms and celeries. Next add the wine and tomato paste.
3. Add beef and cover completely with bee stock, lower the heat and simmer for about 2 1/2 hours until beef is tender. (Can be cooked in oven covered with foil at 350 degree F for 3 hours) Remove and let cool in liquid.
Ingredients – For the roasted garlic mashed potatoes
1.8 kg Frozen Mashed Potatoes
2 heads Garlic, medium sized
1 tsp Butter Softener
120 ml Milk, warm over stove
Salt and Pepper to taste
Method:
1. Heat up oven to 350 degrees F (175 degrees C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
2. Warm up mashed potatoes (still the vacuum bag) in either hot water-bath or pour mashed potatoes into a a pot and warm it over the fire. Stir in butter, milk, salt and pepper.
3. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into mashed potatoes mixture. Blend it well and set aside for later use.
To Serve:
- Mould a portion of the mashed potatoes in the center of theplate, place beef pot roast on it and surround with the vegetables. Drizzle pot roast gravy onto the be
Country Fried Steak and Gravy
Served – 10
Ingredients – For the beef
10 portions US Beef Chuck Roll Steak, 100g/portion, pound it thinly
1 cup Flour
2 tbsp Cornstarch
1 1/4 tsp Onion powder
1 1/4 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Black Pepper, ground
1/4 tsp Cayenne Pepper
Method:
1. In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside.
2. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
Ingredients - For the gravy
2 tbsp Butter, unsalted
2 tbsp Olive oil
3 whole Onions(such s Vidalia), thinly sliced
2 cups Beef Stock
1 cup Milk
1/3 cup Flour Mixture
Method:
1. Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
2. Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent for about 5 to 7 minutes, stirring often.
3. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk.
4. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the buttom.
5. Return the browned steaks to the gravy mixture, and then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.
Hawaiian Style Roast US Pork Boston Butt
Served – 10
Ingredients For the orange & honey glaze
200 ml Orange Juice
400 ml Honey
Method:
Mix the 2 ingredients together and reserve for later use
Ingredients For the pork
2 kg US Pork Butt Bone In or Boneless
200 g Onions, sliced
200 g Green Peppers, sliced
500 g Ripe Papaya, sliced
800 g Pineapple, cut into ring slices
Salt and pepper
Methods:
1. Season Pork Butt with salt & pepper
2. Top with slices of pineapple and papaya layered over the top and roast in the pre-heated oven for about 1-1.5 hour at 350 degree F, cover with aluminum foil.
3. Generously glaze the orange-honey mix onto the pork butt several times
4. Roast for about another 30 minutes with basting. Keep close watch on the roast as the high sugar content of the sauce will burn easily.
5. Remove and let rest for 30 to 40 minutes before carving.
US Pork Butt Steak with Tomato Lime Salsa
Served – 10
Ingredients – For the tomato & lime salsa
2 cups Ripe Tomatoes, seeded and diced (about 2 to 3 medium sized tomatoes)
1/2 cups Coriander/Cilantro, finely chopped
200 g Scallions, thinly sliced
2 tbsp Lime Juice, fresh
3 tbsp Olive oil, extra virgin
2 tsp Sugar
2 no Lime Zest, finely grated (about 2 tsp.)
Method:
1. Combine the tomatoes, cilantro, scallions, lime juice, 1 tbsp of the oil, 1-1/2 tsp of the sugar, and the lime zest. If your tomatoes aren’t perfectly ripe and sweet, add the remaining 1/2 tsp. sugar.
2. Season with salt and pepper to taste.
Ingredients – For the pork
10 portions Bone-In US Pork Butt Steak
2 tsp Salt and Pepper
Method:
1. In another bowl, mix the chipotle, the remaining 2 tbsp oil, 1/2 tsp kosher salt, and 1/4 tsp pepper.
2. Add the pork butt steaks to the chipotle mixture and toss well to coat. Marinate in the chiller for at least 5 hours.
3 When the grill is ready, lay the steaks on the hot grill grates and cook covered for 2 to 3 minutes, until the pork has grill marks. Flip over and continue to grill for 2 to 3 minutes on the other side until the pork is cooked thoroughly.
4. Transfer the steaks to a platter and arrange and top with the fresh salsa.
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