Cider Glazed Pork Loin with Chipotle Apples

This dish is a delightful harmony of sweet, savory, and smoky flavors. Soaking the pork loin roast in an apple cider brine first infuses it with flavor, making it tender and juicy. Rubbed with flavorful spices, it's then roasted and finally bathed in a rich cider glaze seasoned with the warmth of chipotle peppers. Sweet and spicy sliced apples add a delightful flavor and textural contrast, complementing the richness of the pork and glaze.

Looking for a carving station roast? This is a crowd-pleaser. Vibrant mahogany-colored pork glazed and surrounded by seasoned apples makes a beautiful presentation.

Cider Glazed Pork with Chipotle Apples

The original recipe source is unknown it was most likely a magazine clipping from years ago. The length of the directions should not discourage you, let the delicious flavors of spicy and sweet be your reward.

Serves 16

CIDER BRINE CHIPOTLE APPLES

1 gallon cold water ½ cup sugar

1 cup kosher salt 4 tablespoons vegetable oil

½ cup brown sugar 1½ teaspoons ground cinnamon

2 cups apple cider 4 teaspoons chipotle peppers minced

4 medium red delicious apples peeled

PORK AND RUB MIXTURE CIDER GLAZE

8 pounds pork loin ¼ cup butter

⅛ cup cumin ground 1½ cups red onions diced

¼ cup salt 1¾ cups beef stock

1 teaspoon black pepper 2 cups brown sugar

1 tablespoon chili powder 2 cups apple cider

1 chipotle peppers in adobo sauce

2 teaspoons balsamic vinegar

BRINE AND SEASON PORK

1. Mix ½ gallon of hot water with salt and brown sugar and stir until dissolved. Add ½ gallon of cold water and apple cider. Cool completely before immersing the pork. Brine pork loin under refrigeration for 24 hours. Remove pork loin, discard brine, and pat dry.

2. Mix rub ingredients together. Brush pork with canola oil. Rub spice mixture over pork.

3. Preheat oven to 450°F. Transfer pork to large roasting or sheet pan. (the pork may have to sit at an angle or even be cut into two pieces to fit oven). Roast pork for 15 minutes at 450°F, then drop temperature to 375°F. Cook until thermometer inserted into center registers 145°, about 1 hour.

CIDER GLAZE

1. Melt butter in saute’ pan. Add onions and brown sugar. Cook until sugar melts and onions begin to caramelize.

2. Add apple cider and beef stock, cook over medium heat until reduced by half and syrupy.

3. Seed and chop 2 chipotle peppers, saving the other peppers for the chipotle apples. Add peppers with 2 tablespoons of adobo sauce and balsamic vinegar. Add salt to taste. Brush over resting pork loin.

CHIPOTLE APPLES

1. Core and slice apples. Line baking sheet with parchment paper. Mix sugar and cinnamon in medium bowl. Toss ¼ of apple slices with cinnamon and sugar mixture to coat.

2. In a heavy skillet, heat 1 to 2 tablespoons of oil, add 1 teaspoon of chopped chipotle peppers and fry for 3 to 4 minutes, turning occasionally. Remove apples with a slotted spoon to waiting parchment lined sheet pan. Repeat process with all apples ¼ at a time, wiping the pan clean between batches. Keep apples warm until ready to serve.

FINAL PRESENTATION

1. Slice glazed pork loin in ¼ inch slices and serve with Chipotle Apples.

Carne Asada Crispy Tacos for 20

In the late 1980s, I bought a small cafe that served sandwiches, burgers, chicken, and tacos. The recipe for the tacos used flap meat and had a unique marinade flavored with oregano. At the time, flap meat was only sold commercially, and savvy chefs used it for a variety of dishes due to its delicious beefy flavor and affordability. Flap meat is bottom sirloin butt steak, a cut that is a bit further back than flank steak. In recent years, it has become available in retail stores.

Taco bars are very popular at catered events, and I have included some notes at the bottom of the recipe for how to set up a taco station, how to fry the shells, and what toppings one should serve them with. The fresh salsa recipe is perfect for tacos, chips, and more.

While I didn't keep the cafe, I did keep the recipe for the Carne Asada, which remains a party favorite to this day.

Carne Asada Crispy Tacos

Traditionally available at Mexican stands, tacos are one of the most beloved party foods. Carne Asada is marinated tender beef cooked and served in tortillas. The recipe below offers directions for crispy shells, but soft tortillas are very nice too. Cooked fresh and served quickly at a station the tacos can be part of a fiesta theme or stand alone as a tasty and casual entree.

Makes about 40 tacos

6 pounds beef flap meat 2 tablespoons granulated garlic

3 tablespoons lime juice 2 tablespoons dry oregano

¾ cup vegetable oil 2 tablespoon cumin

2 tablespoons salt 1 tablespoon chili powder

1. Trim and dice beef, add lime juice and oil. Season with salt, garlic, oregano, cumin and chili powder. Marinate a few hours to over night.

2. In a very hot pan cook seasoned meat in small quick batches. Do not crowd pan or it will steam. The best flavor comes from letting the meat brown over high heat. Add additional oil if batches begin to stick to the pan.

3. Cook taco shells by heating a pan of oil over medium high heat. Place tortilla in hot oil for a few seconds. Using tongs, turn over and cook the other side a few seconds more.

4. Fold tortilla in half on itself, cooking on each side until lightly crisp. Remove from oil to a raised mesh rack or paper towel. Continue with other shells, adding oil as needed.

5. When a portion of meat is cooked and a tortilla ready, build a taco by filling shell with two ounces meat, 1 ounce lettuce, 1½ ounces cheese and serve with salsa.

STANDARD TOPPINGS for 40 tacos OPTIONAL TOPPINGS

4 dozen 6 inch corn tortillas 3 to 4 bunches cilantro chopped

3 to 4 white on diced 6 limes cut in small wedges for guests

4 heads lettuce shredded

4 pounds cheese grated

32 ounces Salsa Fresca

SALSA FRESCA Makes about 30 2 ounce servings

6 to 8 ripe tomatoes chopped (enough to make 6 cups)

1 bunch cilantro chopped 1 tablespoon fresh lemon or lime juice

1 large white onion chopped 2 tablespoons garlic minced

¾ cup jalapenos seeded and chopped 1 tablespoon salt

¼ cup vegetable oil

1. Mix ingredients together in bowl. Chill at least 30 minutes.

2. Once chilled, adjust flavor if needed by adding salt, lemon juice and additional jalapeno.

COOKS NOTE

• For soft shell tacos, flour or corn tortillas need to be served warm to keep elasticity. If not warm enough they will crack and leak taco ingredients.

• Marinated meat can be grilled first and chopped for tacos after.

• Chicken can be substituted for beef and prepared in the same way.

• Flap meat is similar to skirt and flank, in that it comes from the less tender regions of the animal. This cut has become the food service industry meat for tacos. It has a wonderful meaty flavor and fine texture when prepared carefully.

EQUIPMENT FOR SETTING UP A TACO STATION

• 8 inch nonstick pan to cook meat.

• Squeeze bottle for cooking oil.

• 9 inch pan to fry tortillas shells.

• Set basket or tray of ready to cook tortillas covered with a damp towel.

• Platter or warming tray for cooked meat and tortillas, if working ahead.

• Containers and bowls for salsa and condiments.

• Serving tongs, spoon for salsa.

Hibachi Steak with Orange Soy Mustard Sauce

I grew up in a very traditional American “meat and potato” family where many of the meals my mom cooked were centered around thick meats and heavy gravies. When I was very young I remember what a treat it was to go out to an Asian restaurant that served anything as exotic as Chinese or Japanese dishes, admittedly at the time, I didn’t know the difference. Enchanted by deep flavors and delivered with a light touch, sheer sauces and quick cooking was something I wanted to learn.

Hibachi Grill like my dad bought in the 70’s

My dad bought a hibachi in the mid ‘70’s. This small adorable rectangular grill needed to sit on a raised surface and be endlessly fed briquettes until it got hot enough to sear small thin steaks or skewers. When my parents attempted to grill a family meal on its tiny surface, everything stuck to it and burned. I remember my brother horrifying my mom pretending to sear his arms on it like he saw in a Kung Fu movie. In the end, we had a few marginally successful meals until it’s novelty wore off and it got put away, leaving a burnt mark on the family picnic table.

This recipe is a tribute to that hibachi grill but using a full size grill is a better choice when cooking for a larger gathering. It has rich flavors of soy mixed with pungent ginger and zesty orange. The dry mustard in the sauce is an unusual ingredient but adds a distinct balance to the sauce. Substituting wasabi for the dry mustard will deliver a kick. Give it a try and invite the family over.

Hibachi Steak with Orange Soy Mustard Sauce

The name Hibachi comes from a small Japanese portable grill. Foods cooked in the Hibachi style on any grill are fun and delicious. The zesty sauce is flavored with fragrant orange, which brightens the tasty beef. Hibachi Steak is perfect served with Blazin’ Asian Noodles.

Serves 30

15 pounds top sirloin

4 cups sake rice wine

1 cup soy sauce

½ cup sugar

¼ cup orange juice fresh

½ cup vegetable oil

1 bunch green onions chopped

1 4-inch ginger root peeled and sliced

1. Combine all the ingredients except for beef, stir until sugar is dissolved.

2. Trim sirloin, place beef in 2 to 3 large resealable plastic bags as they fit, divide and pour marinade over them. Seal bag, pressing out excess air and set in a shallow dish. Marinate beef in refrigerator for a minimum of 4 hours to overnight, turning bag once or twice.

3. Pour off marinade and discard. Preheat grill and pat steak dry. Grill on medium heat to desired doneness. Allow beef to rest 8 minutes. Slice steak in thin strips across the grain and drizzle with Orange Soy Mustard Sauce.

Orange Soy Mustard Sauce

ORANGE SOY MUSTARD SAUCE

Mix all ingredients together in a bowl

½ cup soy sauce

¼ cup orange zest and juice

¼ cup mirin sweet rice wine

2 tablespoons dry mustard

1 tablespoon sugar

1 tablespoon fresh ginger root grated

½ teaspoon pepper flake

3 tablespoons scallions chopped fine

Asian and tropical inspired event with Hibachi Steak as the entree.

Catering Classic, Chicken Piccatta

Every caterer has at least one classic dish in their arsenal. A dish that's simple, delicious and appropriate for any occasion. My go to classic Chicken dish is Piccatta, a bright Italian piquant sauce that stars lemon. The technique of pan frying cutlets and serving in a zesty lemon sauce is perfect for veal, fish, pork or even vegetables.

 Traditional recipes usually call for cooking in butter, I use canola oil to make it a bit more healthy. Chicken Piccatta can be made gluten free by subbing corn starch for flour when dusting chicken, and adjusting the sauce preparation. Gluten free sauce is made by leaving out the roux (butter and flour thickener) and thickening the sauce with a slurry of corn starch stirred in cold stock or lemon juice.

The classic way to thicken the sauce is to simply reduce the liquids, but I find that only works if you are doing one or two servings and serving immediately. This roux based sauce has a bit more body and is better when you are doing larger quantity and when there is a longer hold time.

Some suggestions for preparing Chicken Piccatta for a large group;

• 5 ounce chicken breast are a ample portion. The flattened breast looks large on the plate, and the dish is rich. 

• To make ahead, go through all the steps except for number 4. Instead of the oven, put the chicken in the fridge. Make and refrigerate sauce. Before serving, heat the chicken to 165 degrees. Heat sauce and thin if needed with stock or wine.

• For buffet service, when other entrees are served, consider cutting breasts in strips for smaller portions.  

It’s amazing that I'm actually sharing a recipe that makes only 6 servings. I do have the fish version that makes a comfortable 30 servings, Halibut with Lemon Caper Sauce. It's a delicious flavorful way to serve fish for a party...that recipe is in my book, "Cook like a Caterer, party sized recipes for entertaining."

A popular light dish great for any occasion. Quick cooking keeps the chicken moist. The delicate sauce is fresh flavored with lemon and briny capers. The recipe works well for veal, turkey and lamb cutlets as well. 

Makes 6 servings

1 teaspoon dried dill                                

½ teaspoon white pepper                       

½ teaspoon salt                                      

2 tablespoon lemon juice  

2 teaspoons olive oil      

additional olive oil for cooking       

6 boneless chicken breasts 5 to 6 oz   

1 to 2 cups of flour            

6 ounces sliced mushrooms (optional)     

1. Butterfly chicken breasts, pound with a meat mallet if needed to make even. Mix together dill, 2 teaspoons oil, white pepper, salt and lemon juice, massage onto chicken.

2. Preheat oven to 400°F. In a large 12 inch saute’’ pan over high heat, add  2 teaspoons of oil.

3. Lightly dredge chicken in flour, shake off excess (do this just as the chicken goes into the pan). Place as many breasts as fit comfortably, cook 2 to 3 minutes per side until light golden brown (do this in batches, adding oil if needed).

4. Place chicken in a single layer on a oven proof pan. Bake until breasts reach 165°F (about 6 -12 minutes, depending on thickness).

5. Using the same pan, quickly saute mushrooms adding a small amount of oil if needed. Remove and set aside mushrooms. Continue with sauce directions below.       

LEMON CAPER SAUCE

1 cups white wine                   

1 large shallots minced               

2 tablespoons butter               

1½ tablespoons of flour   

1½ cups chicken stock     

2 tablespoons capers      

1 to 2 lemons zested juiced

1. Add wine to saute pan. Scrape up any chicken cooking bits add minced shallot to saute’ pan, cook until wine is reduced to ½ cup.

2. In a small saucepan, melt butter and whisk in flour. Continue whisking over low heat for 2 minutes. Slowly add wine reduction and stock, while whisking. Add capers and  mushrooms, bring to low boil, cook until thickened.

3. Add zest, lemon juice and parsley to sauce. Adjust to taste with additional lemon. Serve over prepared chicken.

COOKS NOTE  

Sherry works nicely in place of wine. Capers are salty, so be careful not to add additional salt until the sauce finishes.

A Big Batch of Curry Butternut Squash Soup

Fall is just around the corner and soup season is nearly here. My favorite soup for a crowd is Curry Butternut Squash. Why, yes! The recipe serves 32, a "party sized recipe" from my book Cook like a Caterer. It makes a huge pot perfect for entertaining and to fill up the freezer for the cool months ahead. Cutting the recipe in half makes a generous amount, but don't shy away from making it... soup is for sharing!

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Curry Butternut Squash Soup

Many first time tasters are surprised that the curry in this recipe is not overwhelming and the color is as delicious as the soup. Curry butternut squash soup is especially nice for a Fall party and is charming served from a mini hallowed pumpkin.

Serves 32

8 tablespoons olive oil

8 cups onions chopped

6 teaspoons curry powder

1 teaspoon ground ginger

1 teaspoon cayenne pepper

8 quarts butternut squash cubed

3½ quarts chicken broth

3 cups heavy cream

1. Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).

2. Add curry powder, ground ginger and ½ teaspoon of cayenne, stir 30 seconds. Add squash and broth, bring to a boil and reduce heat to medium low. Cover and simmer until squash is very tender (about 30 minutes).

3. Puree soup in batches, in blender, until smooth.

4. Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.

COOKS NOTE

• Vent blender when pureeing soup to keep steam from building up.

• The soup can be made in advance up to where the cream is added and will freeze well.

• You can decrease the curry for a milder flavor or substitute pumpkin pie spice if you like.

• Serving in hallowed out mini pumpkins is great for a plated single serving... a larger pumpkin is great on a buffet.

Quiche Florentine in Genoa Salami Cups

Quiche Florentine in Genoa Salami Cups

This neat twist on a classic mini quiche recipe uses Genoa salami instead of a traditional crust.

24 servings

24 Genoa salami thin slices

½ teaspoon oil

3 shallots chopped

6 ounces fresh spinach leaves chopped

4 eggs

1 cup heavy cream

12 ounces Swiss cheese shredded

½ teaspoon nutmeg

¼ teaspoon salt

¼ teaspoon white pepper

Spray 24 cup sections in a mini cupcake pan with non stick pan spray. Fold and shape one slice of salami into each cup.

Heat oil in saute’ pan and add shallots, cook for about a minute. Add spinach and stir until spinach is wilted. Remove from heat and let cool.

In a mixing bowl beat eggs, add cream, nutmeg, salt and pepper.

Divide Swiss cheese, wilted spinach and onions among the salami cups. Top each with one tablespoon of egg cream mixture.

Bake in a preheated 350°F oven for 15 minutes, remove from oven and let stand 10 minutes before moving to a serving platter.

COOKS NOTE

Can be made ahead and warmed for serving.

Frequently I am asked to create a menu around a guest with special dietary need. This tasty little quiche is one of those inventions. The guest of honor could not have the flour in a mini quiche crust. A substitution of thin salami added both flavor and structure to the dish which surprisingly is now one of my favorite eggy snacks. 

Recipe for Stuffed Loin of Pork with Red Currant Sauce

At the end of summer when the weather starts to turn, it's only polite to have my oven start sharing duties with the grill. When I think of the endless choices of what to put in that happy heated box, my thoughts go to a rich meaty pork loin.  

A pork loin is dense, mild, firm and open to many possible flavor combinations. I like the bright upbeat melody of this Mediterranean stuffing that is punched with ripe tomatoes, fragrant rosemary and Spanish olives. The finished dish has one more surprise... a delicate currant sauce that balances and delights!

---

Stuffed Loin of Pork with Red Currant Sauce

Pork is an economical main dish option. Over the last few decades it's been bred to be leaner and can be potentially dry. Stuffing it is a caterers trick for long hold times. The flavorful stuffing will keep the pork moist while roasting and makes a beautiful presentation when centered in each serving. Serve with an easy red currant sauce for a classic combination of savory and sweet.

Makes 10 to 12

½ pound French bread cubed

2 slices bacon

2 tablespoons oil

½ cup shallots chopped

6 cloves garlic

1 cup artichoke hearts quartered

¼ cup sun dried tomato

2 tablespoons capers

1½ teaspoons fresh rosemary chopped

1½ teaspoons fresh thyme chopped

½ cup Spanish olives chopped

1 cup chicken broth

5 pounds pork loin

salt and pepper

1. Cut bread into small cubes (less than half inch cubes) and bake at 300°F for 5 to 10 minutes until dry.

2. In a heavy saute’ pan cook bacon in olive oil until it begins to crisp. Add shallots and garlic cook 30 seconds, turn off heat. Add artichokes, sun dried tomatoes, capers, herbs and green olives. Stir in bread cubes and chicken broth. Cool the stuffing.

3. Butterfly pork loin by cutting length wise down, 1 side pork loin ¾ the way deep, spread open on cutting board, Sprinkle with salt and pepper. Lay plastic wrap over and pound with a meat mallet until ¾ inch thick.

4. Pack stuffing mixture down center of pork and roll over stuffing overlap at closure and secure with cooking twine every three inches. Rub with salt and pepper, place on rack seam side down in roasting pan and roast at 475°F for 20 minutes then drop temperature down to 350°F and roast approximately 1 hour until center reaches 160°F.

5. Allow to rest. During rest period the internal heat will continue to rise. Cut and remove cooking twine. Slice one inch thick for serving.

RED CURRANT SAUCE

1 cup port wine

2 cups beef stock

2 shallots chopped

2 cloves of garlic

1 sprig of rosemary

12 ounces red current jelly

1. De-glaze pork pan with port wine and pour into a small sauce pan. Add beef stock, bring to low boil add shallot, garlic and sprig of rosemary. Simmer until reduced by half.

2. Strain and add red current jelly and reduce by half. Remove from heat, sauce will thicken as it cools.

Placing the stuffing in the center of the butterflied pork loin.

Roll the pork loin around the stuffing and tie with butcher's twine.

Right out of the oven, a seasoned pork loin is ready to slice.

The finished pork plated for service with red currant sauce, rosemary potatoes and roasted peppers.

A Catering Classic, Chicken Parmigiana

Over the last few decades one of the most loved dishes from my catering menu has been Chicken Parmigiana. I've often wanted to put the recipe away because it seems a bit dated, however, the humble dish is requested so often it has managed to stay relevant for decades. In addition to it's wide appeal with guests, Chicken Parm is easy to prepare and can be prepped in advance to save time on party day.

An appetizer version can be made by cutting the breast into strips, making it easy for a diner to manage on a small plate. Substituting a white sauce for the marinara is a tasty variation you can try.

Chicken Parmigiana

Lightly breaded chicken cutlets topped with creamy mozzarella cheese and served with homemade marinara sauce. The all purpose marinara sauce works well for many other dishes.

Serves 100

• 100 5 to 6 ounce chicken breasts boneless skinless

• 8 cups flour

• 15 eggs

• ¾ cup water

• 16 cups Italian bread crumbs

• 7 pounds mozzarella cheese one ounce slices

• 2 pounds parmesan cheese fresh grated

1. Butterfly chicken breast, cover with plastic wrap and pound gently with a meat mallet to an even ½ inch thickness. Whisk eggs with water.

2. Dredge each chicken breast in flour, next in beaten egg mixture and finally press into bread crumbs (discard all unused flour, egg and bread crumbs when finished).

3. Add ⅛ cup of canola oil in a large skillet over high heat and working in batches, fry each breast turning to brown (about 3 minutes per side). Add additional oil as needed. Place breaded chicken breast on a sheet pan.

4. Put one spoonful of sauce on each chicken breast, cover with a slice of Mozzarella cheese.

5. Put ½ the marinara sauce on the bottom of baking dishes or hotel pans (it will take at least 4 full pans for 100). Layer chicken breasts (shingle style), ladle remaining marinara sauce along the edges in the pan. Sprinkle parmesan cheese over the chicken. Bake in oven until internal temp reads 165 °F (about 25 to 30 minutes).

Marinara Sauce

• 2 cups olive oil

• 4 yellow onions chopped

• 2 carrots peeled chopped

• ½ cup garlic minced

• ⅛ cup black pepper fresh ground

• ¼ cup red pepper flakes

• 4 cups red wine

• 1 cup basil fine chopped

• ½ cup Italian parsley fine chopped

• ¼ cup oregano fine chopped

• ¼ cup thyme fine chopped

• 3 gallons canned crushed tomatoes

• ¼ to ¾ cup salt

• ½ to 1 cup sugar

1. Heat oil in a stock pot (or three 5 quart pots) cook onions, garlic and carrots until onions are soft add black pepper, red pepper and wine. Cook until wine is reduced by half.

2. Add tomatoes and herbs, bring to simmer and cook for an hour.

3. Add some of the sugar and salt to taste. Simmer on low for 1 to 2 more hours. Add water or more wine if too thick and additional salt or sugar if needed.