Posted by Sam, Again, my real follow up on February 26, 19100 at 14:39:10 :
In Reply to: Re: Long Distance Catering posted by sam on February 25, 19100 at 23:30:43 :
: : Hi All-
: : Just found you webiste and am very interested in participating! Could use some professional feedback for the following question
:
: : I'm on the web because I'm looking for a few hot side dish recipes that will hold (very hot) for at least two hours before serving. The location I'll be serving out of has only a small apartment size oven and the event is for 300+ folks to be plate served. It has proven difficult in the passed to keep some items hot and tasty for such a long period of time.
: : For ex. roasted new potatoes steam and lose flavor
: :
: : We have not written the menu in stone but I am thinking about a crab stuffed chicken breast for the entree. I suppose a rice dish would be the best bet, but I do NOT have a really FANTASTIC, FABULOUS, TO-Die-For rice recipe.
: : Any hints, thoughts, ideas and/or recipes would be appreciated!
: : Many thanks and happy partying!
I will try to think of a "to die for" veg/starch recipe, BUT i must ask the basics, are you using cambro carriers for your hot food, Preheated & preheated insert pans, cooking your hot food close as possible to your travel time, using chafers on your plate up line....is there any way to "build" a make shift kitchen???? butane burners, table top convection ovens, grills outside??????I like to cook as much as possible at the site, but all being said HOT food HOT should be everyones pet peeve....
Now on to the rice dish, try converted rice, sauteed w/ aromatics & your choice of other veg-like making rissoto, add real stock from chix & crab, cook til about 2/3 of liquid is absorbed (i prefer oven method), at plate up stir in parm or asiago (one pan at a time)& plumped white raisens or mayby other indian fruits or roasted corn....mayby add some chipotle chili,......just rambling......hope this helps.........Sam Sears, CEC