Chicken Satay Recipe with Thai Peanut Sauce

One of the most popular appetizers started as a humble street food originally born in Indonesia, but also found in Malaysia and Thailand. Satay is flavorful marinated strips or pieces of meat skewered, grilled and served with a peanut sauce. Chicken is most often used, but beef, pork, shrimp or even vegetables or tofu can be used.

Tips for making Chicken Satay are to first soak bamboo skewers overnight to prevent splintering. Soaking will also help the bamboo skewers from catching fire during grilling. When working with the satay, wear gloves to keep your hands from staining, Though the recipe reads differently, I like marinating the chicken before skewering because it’s easier to massage the paste into the meat. Weave the chicken onto the skewer for a snug fit when you turn them on the grill, they turn together.

Satay has roots in many cultures throughout Southeast Asia there are many versions but this Thai version is one of my favorites.

Chicken Satay with Thai Peanut Sauce

Satay is a popular street food in Thailand. If you've never had it, you will  fall in love with the succulent taste of this traditional recipe. Strips of chicken are marinated in a special Thai paste, then skewered and grilled. It is then served with a sweet, spicy homemade peanut sauce.

Makes 32 skewers

34 bamboo 9-inch skewers 2 shallots chopped

4 pounds chicken boneless skinless breasts 1 inch fresh ginger chopped

1 teaspoon dried red chili flakes 3 garlic cloves chopped

1 teaspoon turmeric ground 2 limes zested and juiced

4 tablespoons Thai fish sauce 2 tablespoons cilantro chopped

4 tablespoons soy sauce 1 teaspoon cumin ground

1 stalk lemongrass chopped 3 tablespoons vegetable oil

1. Soak bamboo skewers in water to prevent burning while grilling.

2. Slice the chicken thinly in strips, thread two ounce pieces onto bamboo skewers, working the skewer in and out of the meat.

3. Combine ingredients except for oil to make a paste. Coat chicken in the paste. Marinate at least one hour, turning once or twice.

4. When ready to cook wipe away excess marinade. Brush satay with oil and grill until cooked through. Serve with peanut sauce.

THAI PEANUT SAUCE

1 cup peanuts dry-roasted unsalted 1 teaspoon cumin ground

1 teaspoon red chili pepper flakes 1 teaspoon coriander ground

1 lime zested and juiced 4 tablespoons Thai fish sauce

1¼ cups coconut milk 3 tablespoons brown sugar

2 tablespoons oil 2 tablespoons fresh cilantro chopped

½ cup onion chopped fine

1. Grind the peanuts, chili, lime zest and ½ cup of coconut milk in food processor.

2. Heat the oil in a sauce pan, and saute’ the onion until soft. Add cumin and coriander. Next add the peanut mixture, the fish sauce and lime juice.

3. Cook for 5 minutes. Add brown sugar, cilantro and remaining coconut milk.

4. Return to processor, blend until smooth.

Creamy Cool Shell Pasta Salad with Spinach and Cucumber

When I was a teenager, my family would go to the county fair every year. I loved the opportunity to try new foods from all over the world, and my favorite was always the gyro with tzatziki sauce from the Greek booth.

A gyro is made with thinly sliced lamb or beef that is seasoned, cooked, and then folded in a soft pita bread. It is typically topped with tomatoes, onions, and cucumbers, and served with a yogurt sauce called tzatziki. Tzatziki is made with yogurt, cucumbers, garlic, lemon juice, and herbs, and it has a creamy, refreshing flavor that is perfect for a hot summer day.

Years later, I decided to incorporate the flavors of tzatziki into a summery dish for my catering menu. I used shell pasta, which holds up well to the dressing and has a nice shape for scooping up the sauce. I also added spinach and red onion for color and contrast. The result was a delicious and refreshing dish that was a hit with my customers.

Creamy Cool Shell Pasta Salad

with Spinach and Cucumber

This pasta salad was created for a tropical theme party where a creamy dish seemed more appropriate to serve along with lots of fruits and more acidic salads. Rich and tangy, the lemony yogurt dressing works beautifully with fresh spinach and shells.

Serves 35

3 pounds pasta small shell

2 cups plain yogurt

2 cups mayonnaise

1 cup sour cream

2 tablespoons lemon pepper

1 tablespoon dill fresh

1½ tablespoon salt

2 lemons juiced

2 English cucumbers

1 red onion sliced

12 ounces fresh baby spinach

1. Bring water to boil in a large pot add enough salt that you can taste it in the water. Cook shells till al dente, about 7 minutes. Stirring occasionally. Cook in batches if your pot is too small to offer ample room for pasta to cook. Strain in a colander and rinse in cold water. Drain thoroughly and chill.

2. In very large mixing bowl whisk together yogurt, mayonnaise, and sour cream. Stir in lemon pepper, dill, salt and lemon juice.

3. Stir in cooked shells, onions and spinach. Cut cucumber lengthwise then slice and add to pasta.

4. Season with additional salt and lemon pepper to taste.

COOKS NOTE

• Shell pasta is made in several sizes. Use the small shells for this recipe.

• If you substitute regular cucumbers for English cucumbers, seed them before adding to the salad.

Shell Pasta Salad with cucumber yogurt dressing on buffet

Paradise Fruit Salad with Mango Syrup

Fruit salad and I haven't always gotten along because fruit is unpredictable. Everyone expects to see it offered in some form at a party, but fruit is seasonal, fragile, and has a short shelf life. As a caterer, I needed a technique to keep fruit salads from looking sad to looking sensational.

The following are the secrets to successful fruit salads. Being aware of problems and solutions will help you create a delicious and beautiful fruit salad for your event.

Problem 1- Don’t choose overripe fruit. When fruit is starting to go, it goes very fast. Solution-Avoid berries that are getting soft and carefully inspect melons for musty rinds and squishy spots.

Problem 2- Fruit salads break down when stirred. Solution-To avoid a tired, muddy looking fruit salad, never stir it together. Instead, alternate the different fruits in your container layering as you go.

Problem 3- All fruits won’t be the sweetness you expect. Solution-To overcome tart or under-flavored fruit, use a drizzle of fruit syrup or thick light colored juice to balance and marry flavors. If you use the syrup it should be just before serving it will also add a shine to the salad.

Problem 4- Don’t put fruits together too early, they get watery, soggy and stain each other. Solution-If you want to cut fruit ahead to save time, keep them in separate containers until just before the party. Fruit stored at too low of a temperature will break down and turn translucent so keep it closer to 40 degrees and avoid freezing.

Problem 5- Berries fall to the bottom or get crushed by the other fruits. Solution-When you are assembling the fruit salad, save more than 50% of berries to add to the top. It will give your salad more visual appeal and the berries on top will move down into salad when served. Note: I do this with kiwi as well.

Fresh Fruit Salad with Mango Syrup

Paradise Chopped Fruit Salad

This is such a basic recipe, it’s almost strange to include it. I did just for the fact that the quantities may help you cut the right amount of fruit.

Serves 60

1 small honeydew Optional Fruits

2 small cantaloupe black berries

½ seedless watermelon blue berries

1 pineapple raspberries

2 pounds grapes kiwi

3 pints strawberries papaya

1 cup coconut shredded mango

1. Wash fruit before using. Slice away rinds, scoop out seeds from melons and slice into one inch squares.

2. Cut off top of pineapple, remove rind, cut into quarters lengthwise and then cut away tough core. Cut remainder of pineapple into 1 inch pieces.

3. Half or quarter strawberries, depending on their size.

4. Remove rinds from any additional seasonal fruits and cut into 1 inch pieces.

5. As you arrange fruit, alternate fruits so that the fruits do not break up from mixing. Drizzle with mango syrup and top with shredded coconut garnish.

MANGO SYRUP

32 ounces mango nectar

½ cup sugar

1. In a sauce pan bring the mango nectar to a boil.

2. Stir in the sugar until dissolved.

3. Continue to boil 35 to 40 minutes until reduced by half.

4. Cool completely and drizzle onto prepared fruit salad.

CATERING NOTE

• To pack fruit for travel, use separate gallon containers with each fruit. Assemble salad at site. A gallon of fruit makes about 15 servings.

Caprese Skewers drizzled with Lemon Basil Vinaigrette

This charming, Italian, fresh, and easy appetizer gets its name from the island of Capri, where the salad is said to originate. This portable version makes it easier to serve at an appetizer event, and can be made smaller for tray passing, by hollowing out one tomato and nesting a piece of cheese inside.

Caprese Skewers packed for a party

Bright colored slightly tart cherry or grape tomatoes shine in this simple appetizer. Creamy mozzarella called “ciliegine” are just the right size to skewer on a small bamboo stick for easy pick up from a tray or platter. The lemon vinaigrette marries the flavor of both tomato and cheese while the fresh basil highlights the dish.

Caprese Sewer platter

This Caprese Skewer Platter uses yellow cherry tomatoes and is sprinkled with Parmesan cheese. They can be made a day ahead and are easier to transport to a party when laid flat in a shallow plastic container with a tight-fitting lid.

Caprese Skewers drizzled with Lemon Basil Vinaigrette

Arrange some Caprese skewers on a footed cake stand or an oversized martini glass. Use plenty of basil sprigs and some lemon slices for a fresh bright garnish.

Makes 50 appetizer skewers

50 bamboo skewers (6 to 9 inches)

100 cherry tomatoes

100 basil fresh leaves

50 ciliegine ⅓ ounce mozzarella balls

2 ounces parmesan cheese shredded

1. Skewer one cherry tomato through the stem.

2. Skewer one basil leaf folded in an S shape.

3. Skewer on one mozzarella ball.

4. Skewer second basil leaf folded in an S shape.

5. Finish with skewered second cherry tomato through the stem.

6. Platter and drizzle lightly with a lemon vinaigrette and shower the whole platter with shredded parmesan cheese.

Caprese Skewers ingredient

Soaking the bamboo skewers a day ahead makes it easier to thread. Refrigerate prepared skewers before serving and drizzle with vinaigrette before serving.

LEMON BASIL VINAIGRETTE

Makes 8 ounces

1 teaspoon dijon mustard

¼ cup lemon juice

1 clove garlic crushed

½ shallot minced

¾ cups light salad or olive oil

1 tablespoons basil chiffonade

salt to taste

black pepper fresh coarse

1. In a glass bowl whisk mustard, lemon juice, garlic and shallot.

2. Stream in oil whisking briskly. The color will lighten and the dressing will thicken.

3. Add basil and season to taste with salt and pepper.

Lemon Basil Vinaigrette is tasty on everything. Use it as a dressing or marinade for salads, vegetables and meat or fish. I keep some in a jar in my fridge to drizzle on dishes both hot or cold.

Lemon Basil Vinaigrette

Garden Vegetable Rice Recipe

In my catering kitchen, we often made pilafs with homemade stock enhanced with bouillon and perfectly good vegetable ends and pieces. We could vary the ingredients to favor a theme, such as adding sliced almonds and snow peas for tropical menus or thyme, artichokes, and olives for a Mediterranean meal. For lunch catering, we would go a little larger on the veggie size to avoid having to serve both a starch and vegetable side dish. Along with a salad and dinner roll, it also offered a non-meat option for guests.

Garden Rice Pilaf

This hearty pilaf is the perfect side when you need to combine vegetable and side into one buffet dish. It works with any entree and styles of cuisine.

Serves 20

¼ cup oil

2 cups mushroom sliced

1 cup green onions chopped

2 cups broccoli florets

2 cups carrot diced

1 tablespoon fresh thyme chopped

3 pounds rice

3 tablespoons chicken base

10 cups water hot

1 tablespoon parsley chopped

1. In large heavy bottom stock pot heat oil, saute’ vegetables and thyme. Add in rice and saute’ about 1 more minute.

2. Dissolve chicken base in 10 cups of hot water add to rice and vegetables. Bring to low boil.

3. Cover and reduce heat to low. Cook for 25 minutes and remove from heat. Let stand for 5 to 10 minutes covered before opening.Then fluff with fork. Garnish with fresh chopped parsley for serving.

COOKS NOTE: If you do not have chicken base substitute chicken broth in place of the water. Add salt to taste.

CATERING NOTE: Oven method: put sauteed vegetables and rice after step 1 into a half deep hotel pan. Pour in chicken base and water. Cover tightly with foil. Bake in a 350°F oven until liquid is absorbed (about 25 to 30 minutes). Stir before serving.

What sets a rice pilaf apart from just cooked rice is the technique of first sauteing the ingredients before adding a broth or seasoned liquid. A rice pilaf is usually made with vegetables, herbs, and spices, while cooked rice is simply boiled in water.

Besides vegetables, there are numerous ingredients that can be added to a pilaf, such as nuts, meats, and small pastas such as orzo and vermicelli. After sauteing the rice and chosen aromatics in oil, butter, or fat, hot broth is poured into the pan and simmered until the liquid is absorbed and the rice is tender.

Try out your own combinations to create a seasoned dish with defined rice grains and unique personality.

Peanut Slaw Recipe

The first time I had a peanut slaw was in a Southern BBQ restaurant. I loved the tangy, bright vinegar dressing that was slightly sweet and balanced by salty peanuts. This type of slaw is light and refreshing compared to the typical mayonnaise-dressed salad. While I do appreciate a good creamy coleslaw like what is served at traditional BBQ, it doesn't always work with every menu.

Many of my catered events in the past have involved a tropical theme. I learned that by adding a few twists to the Southern version, it makes for an affordable side that works with that style of menu.

Peanut Slaw

A refreshing Asian flavored slaw that works with a variety of themes and flavors.

Serves 20

3 pounds green cabbage shredded

2 carrots shredded

1 bunch green onions chopped

½ cups cilantro chopped

⅓ cup sugar

½ cup rice wine vinegar

1 tablespoon salt

1 tablespoon pepper

2 teaspoons fresh ginger grated

⅓ cup peanut oil

1½ cups peanuts roasted salted chopped

1. Mix together green cabbage, carrots, green onions and cilantro in a large mixing bowl.

2. In separate bowl combine sugar with rice wine vinegar. Whisk until sugar is completely dissolved.

3. Add salt, pepper and ginger and whisk in peanut oil.

4. Pour over cabbage mixture and toss until well coated.

5. Stir in peanuts before serving.

COOKS NOTE: For a Southern barbecue side, substitute red wine vinegar for rice wine vinegar and leave out the cilantro and ginger.

CATERING NOTE: Garnish the top with additional toasted peanuts and shredded red cabbage. If traveling, pack the salad and dressing separately and assemble on site.

Shredded Cabbage

Sesame Noodle Salad Recipe

When catering outdoor events in warm weather, cool menu sides are a good choice. This Sesame Noodle Salad is my go-to for tropical themed events, and I often use it in place of a hot rice dish to accompany grilled foods. The flavors of sesame oil, soy sauce, cilantro, and a touch of heat from chili flakes complement dishes like teriyaki or pineapple chicken, hibachi steak, kalua pork, and guava habanero baby back ribs.

Sesame Noodle Salad

An excellent side for a tropical themed party.

Serves 30

8 ounces snow peas sliced on a diagonal 2 cups carrots shredded

2 pounds thin spaghetti 1 cup red bell pepper

2 tablespoons sesame oil 1 cup sliced celery

½ cup soy sauce 1 bunch cilantro chopped leaves only

2 tablespoon red chili pepper flakes 2 ounces sesame seeds toasted

1 teaspoon black pepper 1 bunch green onions chopped

2 cups sesame dressing

1. Blanch snow peas in a large pot, bringing 8 quarts of water to a boil and add salt. Have a small bowl of ice water ready. Put sliced snow peas in a strainer lower into boiling water for 2 seconds and lift out then set in ice water until cool. Drain off water and pat snow peas dry.

2. In the same boiling water, cook noodles 8 minutes. Rinse with cool water and allow to drain completely. Work sesame oil through the noodles to coat and set aside.  

3. Combine soy sauce, red chili flakes, black pepper and sesame dressing in a very large bowl. Toss in noodles, all vegetables including and sesame seeds. Chill before serving.

SESAME DRESSING Makes 16 ounces

1½ cup distilled white vinegar 1 teaspoon crushed garlic

1 cup packed dark brown sugar 3 tablespoons soy sauce

¼ cup sweet chili sauce 2 teaspoons dry mustard

1 tablespoon black pepper 2 tablespoons dark sesame oil

1 tablespoon red chili pepper flakes ¾ cup salad oil

1 teaspoon fresh ginger

1. Bring vinegar, brown sugar, chili sauce, pepper, dried chili flakes to a boil in a medium sauce pan.

2. After boiling 10 minutes, remove from heat. Add ginger and garlic. Cool to room temperature.

3. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).

4. Slowly pour in sesame oil and vegetable oil into the bowl, whisking vigorously until combined.

CATERING NOTE: Save a few of the vegetables and some sesame seeds to garnish the top.

Keeping salads fresh and cool before serving is important for food safety and quality. My trick is to pack prepared Sesame Noodle Salad in zip-top bags and place them in a cooler with ice. Bring a serving bowl and garnishes to assemble prior to service on site. Set your serving bowl over a container of ice to keep it below 40 degrees Fahrenheit.

Sesame Noodle Salad Platter

A Tropical Graduation Catering Menu

Often in May and always in June, someone, somewhere, is moving on. It may be to a bigger campus, it may be to start a career or a family, but whether it's considered a beginning or an end, a graduation is an accomplishment and worth celebrating!

In Southern California, the favorite graduation theme is tropical. Perhaps because graduations are traditionally held before summer, and leaving school triggers vacation thoughts of swaying palms and coconuts. When I plan a catered backyard graduation, I often suggest this theme for entertaining. It's comfortable for both the host and guests. The flavors have wide appeal, and the casual barbecue buffet is perfect for backyard gatherings.

Menu For A Backyard Graduation Gathering

vegetable tray with fresh spinach dip

crab stuffed mushroom caps

teriyaki marinated skewers of shrimp, chicken and beef

garden rice pilaf

peanut slaw

sesame noodle salad

sliced fresh fruit
banana bread

The bamboo edging I found at Home Depot. It is intended for planters but it makes a great facade for chaffing dishes and keeps any breeze from blowing the heat away from the Sternos. Palm fronds, some large sea shells, a bit of fish net and tropical flowers are simple decor items that convey an island theme.

Locating the buffet on or next to a BBQ island is the best way to move the food from grill to self service and makes the grilling part of the entertainment.

Crab Stuffed Mushrooms

Most caterers have at least 8-10 appetizers that are a staple on their menu. When I look back at the most popular appetizer in my catering career, crab stuffed mushrooms landed in the top 5. Not only are they unforgettably tasty, but also because they have a wide audience. Many hosts and hostesses also like being able to offer a bit of seafood to a menu without a huge expense.

I used lump crab meat when I made crab stuffed mushrooms for events, but imitation crab is also an option. Also, see the cook's note at the bottom of the recipe: spicy sausage makes a great stuffed mushroom, you should try that too!

Crab Stuffed Mushrooms

Crab stuffed mushrooms are a classic appetizer and are always in style. Japanese panko bread crumbs give the mushrooms a toasty and crispy top.

Makes 25 stuffed mushrooms

25 plus medium to large mushrooms

1 pound crab meat cooked

8 ounces cream cheese

½ teaspoon lemon juice

1 teaspoon fine chopped parsley

2 teaspoons fresh dill chopped

4 green onions chopped fine

3 tablespoons panko crumbs

½ teaspoon hot pepper sauce

TOPPING Stir together

2 tablespoons melted butter

¼ cup grated parmesan cheese

⅓ cup panko crumbs

1 teaspoon fine chopped parsley

1. Preheat oven to 400°F. Remove stems from 25 medium to large mushrooms, wipe clean with a damp paper towel. Use a melon baller to scoop gills from mushroom caps.

2. In a bowl, mix together cream cheese, lemon juice, parsley, dill, green onions, panko crumbs and hot pepper sauce.

3. Drain and break up crab, fold into cheese mixture.

4. Distribute filling between mushrooms. Press filling into each cap.

5. Press topping onto surface of mushroom filled caps.

6. Bake for 25 to 30 minutes at 400°F or until lightly browned on top.

COOKS NOTE: To make Spicy Italian Sausage Stuffed Mushroom Caps, use 2 pounds of spicy Italian sausage, ¼ cup panko crumbs and six green onions chopped in place of the other ingredients. Fill and bake as above.

Crab Stuffed Mushrooms before Cooking

Menu for a Lunch Time Baby Shower

If you are thinking about hosting a lunch time party and need a menu that offers a wide variety of dishes, take a look at this one from a baby shower celebrating a new baby boy.

The menu was for 50 guests and was designed to meet the dietary needs of several in attendance. Fresh salads without meat, sliced turkey without bread, fresh fruit for everyone, and so on. Here is the menu along with some pictures from the event I served it at.

It's A Boy! Classy Baby Shower Menu

Menu for 50 guests

Sliced Smoked Turkey Breast served w/herb mayo, cranberry mayo & honey dijon

Small Croissants with Cashew Chicken Salad

Shrimp Cocktail with Remoulade, mustard sauce, spicy cocktail

Mandarin Chicken Salad with sesame dressing

Shell Pasta Salad with Spinach & Cucumber yogurt dressing

Paradise Fruit Salad

Homemade Tortilla Chips with Fresh Salsa

Your kitchen island can be the perfect place for a buffet. In this home I covered the faucet with a sturdy plastic crate and the stove top with plywood. The island was draped with a silky white damask table cloth to hide the temporary structure. Use glass bricks and glass shelves will give the buffet depth and an elegant look.

Mandarin Chicken Salad with Ginger Sesame Dressing

Chinese Chicken Salad became popular on menus as early as the 1960’s. When I began catering in the 1980’s, it was a staple for mid-day events. The salad is really an American invention, drawing on the flavors from soy, sesame, ginger with added sweetness and ingredients often found in Chinese cuisine. The salad goes by many names like Oriental or Asian, but on my catering menu it was called “Mandarin Chicken Salad” for the tiny Mandarin orange segments we added.

Many a bridal or baby shower, brunch or lunch planner view it as a “safe” menu choice with wide guest approval. It consists largely of greens, tender sliced chicken breast, crispy fried wontons and served with a gingery sesame dressing. For years I purchased the dressing until I replicated my own version with a flavor balance of sweet and salty that this salad is known for.

Mandarin Chicken Salad

Serves 30

Purely an American invention made popular in the last few decades. It makes an excellent salad for entertaining. Named after the tiny oranges, it’s also called Chinese, Asian or even Oriental Chicken Salad.

CHICKEN

6 pounds chicken breast, boneless, skinless

1 tablespoon fresh crushed garlic

¼ cup sesame oil

2 teaspoons fresh grated ginger

¼ cup soy sauce

2 ounces sesame seeds

SALAD

2 pounds baby romaine or spring mix greens

1 head Napa cabbage finely shredded, tips to mid head only

1 cup red cabbage finely shredded

1 bunch cilantro (leaves only) chopped

2 bunches green onions chopped

3 15-ounce cans mandarin oranges or fresh segments if desired

WON TON STRIPS Cut into match sticks, fry until crisp, season with salt and sugar.

17 ounce package won ton skins

oil for frying

sugar and salt

Stir sesame oil, soy sauce, crushed garlic and grated ginger together. Add chicken and turn to coat. Marinate a minimum of 2 hours to overnight.

Remove chicken from marinade, use paper towel to pat dry. Grill or broil chicken, to an internal temperature of 165°F. Cool chicken and cut into strips about 3 inches long and ⅛ inch thick, sprinkle with sesame seeds.

Toss together lettuce and cabbages. Arrange half the greens on a large tray or large shallow serving bowl. Sprinkle on half the green onions, cilantro, chicken strips and oranges.

Add the rest of the greens, followed by the remainder of the chicken, the rest of the green onions, cilantro and oranges. Top with fried won ton strips.

Ginger Sesame Salad Dressing

Makes 16 ounces

1½ cup distilled white vinegar
1 cup packed dark brown sugar
¼ cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
¾ cup salad oil
1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.

Note: I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.

Ginger Sesame Dressing

Chocolate Madness Cake Recipe

Weddings, birthdays, graduations, showers and retirement parties, these events traditionally feature a cake. As a caterer I realized the need to find a dependable bakery to supply cakes for special events. After frustrating years of lost orders, wrong orders and late deliveries from contracted bakeries I realized I needed to figure out how to make them in house.

I sought out recipes for the most popular flavors, tweaking and adjusting them to fit our needs. This cake was from an old Hershey’s Chocolate recipe, the boiling water is the secret to it’s success. The heat seems to activate the cocoa powder producing a rich decedent chocolate cake. My kitchen crew started calling it “Chocolate Madness” The name stuck and it became the most popular cake on our menu.

Chocolate Madness Cake

15-20 Servings

Decadent deep dark chocolate cake and rich dark chocolate frosting.

One recipe makes an 8-inch diameter cake. Three times the recipe makes a 14-inch diameter cake.

2 cups sugar

1¾ cups all purpose flour

¾ cup cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup boiling water

½ cup vegetable oil

2 eggs

1 cup milk

2 teaspoons vanilla extract

1. Heat oven to 350°F. Grease and flour two 8 inch round baking pans. Cut parchment paper into two 8 inch diameter circles and place in the bottom of the pans.

2. In a 5 quart mixer bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.

3. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.

4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

5. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

6. Cool 10 minutes; remove from pans to wire racks. Cool completely.

CHOCOLATE FROSTING

5¼ cups confectioner's sugar

1½ cups unsweetened cocoa powder

1¼ cup unsalted butter

3 teaspoons vanilla extract

¾ cup cream

1. Sift together sugar and cocoa into a mixing bowl.

2. With paddle attachment, mix in butter and vanilla.

3. Heat and add warm cream, mix until smooth.

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.

Zucchini Bread

My families urban farm was two acres near the heart of town where we grew a little bit of everything. Each year for some unknown reason my dad would plant so much zucchini, I remember we ate it at every meal. We would give it to every friend, neighbor, friend of a friend and neighbors neighbor. The zucchini grew so prolifically, if you missed one it could grow as big as a baseball bat. By fall we were weary of squash.
As our protests about eating squash grew louder, mom got creative. Without saying a word, she started slipping and sneaking squash into other dishes like soups, salads, relishes, casseroles and baked goods. The daily family joke became, “where did mom hide the zucchini”? Although we weren’t completely fooled, the concealing of squash in cakes, breads and savory pancakes was ingenious.

This well loved recipe I used for decades in catering. The yogurt and zucchini makes it moist and squeezing the squash out keeps it from being soggy. It makes 3 loaves and freezes well. I think it tastes better if baked ahead and chilled before slicing.

Zucchini Bread

Makes 3 loafs, about 10 slices each

2 pounds zucchini shredded

4 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon salt

3 cups sugar

½  cup plain yogurt

4 large eggs

2 tablespoons lemon juice

¾ cup butter melted

1. Grate and squeeze zucchini by twisting in a clean towel to remove water. Set aside.

2. In a large bowl stir flour, baking soda, baking powder, cinnamon, allspice. Add salt.

3. In a separate bowl whisk sugar, yogurt, eggs, lemon juice and butter until combined.

4. Gently fold yogurt mixture and zucchini into flour mixture until combined.

5. Prepare three 9x5x3 inch loaf pans by spraying with food release and fitted with a piece of parchment paper on the bottom of the pan.

6. Spoon batter into prepared loaf pans.

7. Bake in a preheated 350°F oven for 50-60 minutes. Cool in pan, remove bread and chill before slicing.

COOKS NOTE

• Use 3 cups of batter per loaf pan then divide the remaining batter per pan.

Best Banana Bread Recipe

When I wanted to add banana bread to my catering menu I interviewed several recipes but none that could meet the requirements for the job. I wanted a moist, dense, walnut studded, not overly sweet but one where the natural, ripe banana sweetness was memorable bread… Just like my mom made.

I called mom. I got her recipe. It’s now three times bigger then the original and it’s not only delicious it’s part of my family history.

Banana Nut Bread

This is super moist tender bread, the real deal. It’s not only loaded with rich banana flavor, it’s full of love…just like my mother.

Makes 3 loafs, about 10 slices each

4½ cups flour

2 teaspoons baking powder

1 teaspoon salt 

1 cup shortening

2 cups sugar

4 eggs large

4 teaspoons baking soda

2 cups buttermilk

4 cups mashed bananas (about 10 bananas)

1 cup walnuts chopped

1. Sift together flour, baking powder, salt and set aside.

2. Cream shortening with sugar until smooth. Add eggs, beat until mixture is light and fluffy.

3. Stir baking soda into buttermilk, add to egg mixture. Add mashed bananas, beat until well blended.

4. Blend in sifted dry ingredients, fold in ¾ of the chopped nuts.

5. Prepare three 9x5x3 inch loaf pans by spraying with food release and fitted with a piece of parchment paper on the bottom of the pan.

6. Divide dough between the prepared loaf pans and top with remaining nuts.

7. Bake for 50 to 60 minutes in a preheated 350°F oven. Cool in pan. Remove bread and chill before slicing.
   COOKS NOTE

• Dough can be used to make Banana Nut Muffins. Divide dough into muffin cups filling three quarters full. Bake 20 to 25 minutes.

• Use 3 cups of batter per loaf pan then divide the remaining batter per pan.

How to make Classic Pizza Dough

Pizza is one of the most loved dishes across the land. It’s versitile simplicity and wholesome goodness ranks pizza high on the entertainers best friend list. This dough is easy to make because it lets the mixer do some of the work. When your dough’s ready, it’s fun to play with toppings from traditional sauce and cheese to creative favorites like my fresh pizza pictured above.

Pizza Dough

Makes two 10 inch pizza pie doughs

2 cups warm water (110°F)

½ teaspoon sugar

5 teaspoons instant yeast (2 packets)

5½ cups unbleached bread flour

2 teaspoons table salt

3 teaspoons olive oil

1. In a small bowl put the warm water, sugar, olive oil and yeast. Mix with a fork. and let stand until foamy (about 5 minutes).

2. Place the salt and flour into the mixer's work bowl and blend. Using the dough hook attachment.

3. Start the mixer on low, slowly stream in yeast and water mixture. Mix until the dough just comes together, forming a ball (3 to 5 minutes).

4. Knead for 15 minutes on medium speed. Roll the pizza dough into a smooth ball on the countertop. Place into a lightly oiled stainless steel or glass bowl. Let rise in warm place until doubled in bulk for at least 30 minutes and may take longer than 60 minutes.

5. Punch down dough leaving it in the bowl, fold it into itself 4 to 5 times, then turn it to smooth side up. Replace the plastic wrap, let the dough rise again in a warm place until doubled in bulk (30 to 40 minutes).

6. Punch down dough again and turn out onto lightly floured surface. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Knead each piece 4 to 5 times to form a smooth ball. If not baking the pizza immediately, wrap in plastic wrap and refrigerate for up to 3 days or freeze.

7. Roll dough or press from center out to form a 10 inch circle. Gently move to baking pan. Brush with olive oil and allow to rest 10 to 30 minutes while preparing toppings.

8. Place toppings on pizza dough and bake in a preheated 450°F oven for 12 to 15 minutes until crust is golden.

Pizza dough resting

How to Make Classic Snickerdoodle Cookies

It’s strange that snickerdoodle is written as one word. I gave my version of cinnamon rich softly sweet cookie two separate words, snicker as in “laugh” and “doodle” for kinda like messing around making fun things. This recipe makes a bundle of lovely sweets that are a cookie classic. Perfect for any occasion and suitable for all ages, this traditional favorite is so easy to make, store, ship…you will have the last laugh!

Snicker Doodle Cookies

Makes 60 3½ inch round cookies

7½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 teaspoons cinnamon

½ teaspoon salt

2 cups margarine or butter at room temperature

4 cups granulated sugar

4 eggs large

½ cup milk

2 teaspoons vanilla

CINNAMON SUGAR ROLLING MIXTURE

6 tablespoons sugar

2 teaspoons cinnamon

1. Stir together flour, baking soda, cream of tartar, cinnamon and salt.

2. In a 5 quart mixer, blend margarine for 30 seconds; add the sugar and beat till fluffy. Add eggs one at a time, beating until incorporated. Drizzle in milk and vanilla, beat well.

3. Remove mixing bowl from stand mixer, fold in dry ingredients, return bowl to mixer. Beat until just combined. Chill 20 to 30 minutes (best chilled overnight).

4. Using a 1.3 ounce scoop, portion balls and roll each in the mixture of sugar and cinnamon. Place balls 2 inches apart on a cookie sheet lined with parchment paper, flatten slightly with the palm of your hand.

5. Bake in a 375°F preheated oven for 16 to 17 minutes or till light golden. Cool on baking sheets until set, cool completely.

Cook Notes: Cookie dough can be made ahead and frozen until ready to use. Just put frozen dough into fridge to thaw until it is “scoopable”. Because they aren’t frosted, cookies ship well and make great gifts. Baking ahead and freezing cookies works well too. Make sure cookies are fully cooled before you stack for storing to prevent sticking together. Oven temps vary so if your doodles are too dark try lowering the oven to 350 degrees. To get nice round cookies, give dough room to spread on parchment lined baking sheet.

How to Make Classic Baked Beans

This is a recipe for baked beans “from scratch” that produces a wholesome side perfect at bbq events and picnics. These beans will have a slightly smokey flavor that are thick, rich, savory and sweet. it’s not just the ingredients that create this classic dish, but the technique of slow open cooking that delivers a caramelized flavor and appealing mahogany color.

Classic Baked Beans

Baked Beans with Bacon & Caramelized Onion

Traditional beans are a must-have for casual parties. This from scratch recipe flavored with smokey bacon and sweet caramelized onions are everyones favorite.

Serves 20

2½ pounds small white or navy beans

½ pound bacon

2 cups sweet onions chopped

4 cups tomato sauce

1 cup molasses

1 cup brown sugar + 1 tablespoon

½ cup mustard

3 tablespoons salt

1 tablespoon pepper

1. Soak beans over night in water two times depth of the beans. Drain.

2. Cover beans with more water to 1 inch over their surface, bring to a boil. Drop to a simmer and cook beans slowly until tender, adding water as necessary to maintain the 1 inch depth.

3. Cut bacon into ½ inch pieces and fry until crisp. Remove bacon from grease, reserve 2 tablespoons bacon grease (you can use the same pan for step 6).

4. Pour beans into baking pan. Add cooked bacon, ½ cup onion and remainder of ingredients.

5. Cook uncovered at 300°F approximately 3 hours.

6. While beans are cooking, cook remainder of onions in reserved bacon grease with 1 tablespoon brown sugar. When they are cooked, brown and syrupy, stir them into the finished beans.

Cooks Notes… Use small white beans, also called Navy Beans. Wash and pick through beans before soaking because sometimes they can have small rocks that get packed with them when they are processed. Slow and low is the way to cook baked beans, that way all the flavor mellows and consistency becomes thick and tender. You may stir a once in a while during cooking to distribute the caramelized ingredients, but do it gently so beans don’t get mushy. This is a great make ahead dish as bake beans flavor likes time to marry.

Catering Notes… To make larger portions, a 200 hotel pan will hold 2 to 3 times the recipe. I usually cover beans for one hour to get hated through when cooking a larger quantity. For larger quantities, plan additional cooking time, one more hour or so. You don’t want the consistency too thin, give yourself time for the beans to reach thickness. Good news, beans can be made ahead and can be frozen to use another day.

Baked Beans for catering

How to Make Classic Baked Macaroni & Cheese

Classic Macaroni & Cheese is comforting food at it’s finest. For the cook it is the “chicken soup” of casseroles offering a easy way to use scraps of cheese or by adding other proteins and produce. You can also change it up by using other shapes of pasta and by adding unique cheese varieties. For the diner it is love in a bowl, a one dish wonder! Below is my “go to” recipe from my book Cook like a Caterer.

Macaroni & Cheese Bake

Creamy and cheesy comfort food. I use mini shell pasta instead of the classic elbow macaroni pasta but you may use either.

Serves 15

1½ pounds mini shell pasta

¼ cup margarine

¼ cup flour

5 cups whole milk

3 teaspoons kosher salt

2 teaspoons white pepper

2 teaspoons hot pepper sauce

1 teaspoon dry mustard

1 teaspoon granulated garlic

1 teaspoon onion powder

4 cups sharp cheddar cheese shredded

1 cup heavy cream

¼ cup parmesan cheese grated

TOPPING

¼ cup parmesan cheese grated ½ cup panko bread crumbs

3 tablespoon butter melted 1 teaspoon parsley flaked

1. Cook pasta until al dente, drain, rinse and set aside.

2. Melt margarine in a heavy bottom sauce pan. Whisk in flour and cook at least two minutes, stirring constantly.

3. Slowly add milk, whisking into flour and margarine mixture.

4. Whisk in salt, pepper, hot pepper sauce, dry mustard, garlic and onion powder. Bring to a simmer but do not boil.

5. Add 3 cups grated cheese (a cup at a time, stirring until incorporated). Sprinkle in parmesan cheese and fold in cooked shell pasta.

6. Stir topping ingredients together in a small bowl.

7. Spray casserole dish with pan spray and spread macaroni and cheese into dish. Top with additional cup of shredded cheese, pour cup of cream over top and sprinkle topping over dish.

8. Bake at 350°F for 40 to 45 minutes.

Helpful hints for great Mac & Cheese…Start with a pot roomy enough to cook the pasta of your choice. Shorter length tube pastas are traditional like elbow, mini shell, rigitoni or penne. Farfalle, orecchiette, fusilli and cavatappi are fun shapes that hold sauce as well. Bring water to boil and salt water with a generous amount of salt, I didn’t note that in the recipe, but it makes all the difference! Cooking pasta until just tender is important or it will overcook and be mushy in the final dish. Bring milk to room temperature and add it slowly to the flour/butter, whisking makes for a smooth sauce.

Catering Note…To adapt this recipe for larger groups you will need to “bump up” the sauce to account for more surface area. A 200 hotel pan will hold 3 recipes of the pasta but make 4 times the sauce and heavy cream for top. If making ahead, keep sauce separate from pasta until ready to bake as it will dry out. Larger pans should be baked covered for 30-40 minutes then uncovered another 10-15 to crisp and color top.

Endive with Chevre, Pear and Candied Pecan

Light and fresh, the smooth bright flavor of chevre with sweet pear and pecans are carried on tender endive leaves. Laying the leaves on a serving platter in a circular pattern around a decorative pear makes a beautiful presentation.

Makes about 60 pieces

9 endive heads large

11 ounces chèvre goat cheese

black pepper fresh cracked

1 pear

6 tablespoons olive oil

½ cup candied pecans chopped page 98

kosher salt

½ teaspoon sugar

1. Remove leaves from endive heads. Wash and pat dry.

2. Core pear and chop.

3. Gently mix by hand, chevre with 1 tablespoon of olive oil, a few grinds of fresh cracked pepper, sugar and pinch of salt. Fold in chopped pear and ½ of the candied pecans (do not over mix).

4. Top each leaf near the bottom with chevre mixture (about 2 teaspoons) and arrange on platter, sprinkle with remaining pecans, and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.