Spring is the time to try something new. So when you’re planning all those graduation, Easter or birthday parties, consider replacing some of your old favorites with a new buffet dish offered by one of St. Louis’ most seasoned caterers.
Signature Seafood Pasta
1 1/2 lb. raw shrimp (peeled and deveined)
1 1/2 lb. scallops
1/2 T. garlic, minced
4 T. butter
salt and pepper to taste
3 1/2 c. heavy cream
2 T. seafood base
1 1/2 lb. shell pasta
1 c. peas or broccoli (frozen)
3/4 c. Parmesan cheese, grated
Sauté shrimp, scallops, garlic and salt and pepper in butter until opaque. Add cream and seafood base; simmer 5 minutes. Continue to cook until al dente. Drain and add to seafood mixture. Add peas and parmesan; toss together.
Rosemary Mustard Pork Tenderloin
Steven Becker Fine Dining & Catering
3/4 c. Schlafly Hefeweizen beer
1/2 c. Dijon mustard
6 T. honey
1/4 c. olive oil
2 T. chopped garlic
2 T. chopped fresh rosemary
Salt and pepper
1 2 lb. boneless pork tenderloin
1 1/2 pint demi-glace
Whisk first five ingredients and 1 T. of the rosemary together in a large bowl. Add the pork tenderloin and coat well. Let marinade for three hours, stirring occasionally.
Put pork in a roasting pan and rub the remaining rosemary on top. Season with salt and pepper. Position the pan in the middle rack of the oven. Roast at 375 degrees for 40 minutes. Add the demi-glace and roast for 15 more minutes until thermometer inserted into the center registers 150 degrees. Let stand for 15 minutes before slicing.
Tomato-Basil Tortellini Salad
Hollyberry Baking Company
Tri-colored cheese-filled tortellini (cooked al dente)
Cubes of fresh mozzarella
Trimmed fresh basil
Fresh grape tomatoes, cut in half
Hendrickson’s salad dressing
Toss together all ingredients. Chill at least two hours.
Spring Stuffed Poached Salmon
Patty Long Catering Inc.
6 oz. fillet of salmon
2 oz. spinach
1 clove garlic
1/4 of a medium yellow onion
1 oz. Parmesan cheese
salt and pepper
Sauté spinach, garlic and onion in pan over medium heat. Let cool. Butterfly salmon open. Take spinach, garlic and onion mixture and lay inside the open salmon. Sprinkle with parmesan cheese. Close salmon fillet and place in glass dish. Fill 1/3 of the dish with white cooking wine. Cover glass dish with aluminum foil and oven-poach for 15 minutes at 325 degrees or until fish is light and flaky.
4-6 oz. boneless butterflied chicken breast
6 oz. goat cheese
1/4 c. sundried tomatoes, chopped
1/4 c. fresh spinach, chopped
1/4 t. minced garlic
1/2 c. melted butter
salt and pepper (just a tinge)
For chicken: mix goat cheese, sundried tomatoes, spinach and garlic and set aside. Pound chicken. Place 1/4 of cheese mixture in middle of chicken breast and fold over. Place in oven-proof pan, brush/pour butter on chicken, add salt and pepper and bake at 350° F for approximately 20 minutes (do not overcook).
For sauce: melt 1 stick butter, turning it golden brown. Add 1/2 t minced garlic, fresh basil to taste and salt. For linguine, use 8 ounces cooked noodles, sautéed mushrooms and fresh chopped parsley.
To serve: Mix wild mushrooms with linguine. Lay chicken on top. Pour sauce over all and top with parsley.
Chicken Cordon Bleu
6 oz. boneless/skinless chicken breast
half slice of Swiss cheese
half slice of Provel cheese
half slice of boneless ham
1 T. Dijon mustard
breadcrumbs, seasoned with extra Parmesan cheese
Flatten a thawed chicken breast with a mallet. Place ham, Swiss cheese, Provel cheese and Dijon mustard in the center of the chicken breast. Fold the sides of the breast to form a pocket and roll to envelop the filling. Bread the chicken pocket with wet-dry-wet-dry method (double breading), using the breadcrumbs and egg wash.
Liberally coat a sheet tray with non-stick spray. Place the prepped chicken breast, seam side down, to be baked at 325° F until the internal temperature reaches 165° F (approximately 30 to 40 minutes).