Recipes of Our Summer
Summer is coming to a close and just like that, the Fall is upon as. As we gear up for Gala season, we are already reminiscing about the past summer months. We asked our team to dish out some of their favorite recipes from the places they have traveled this summer.
Lauren Longhi, Catering Sales Manager
I love this recipe because it will forever make me think of the late night talks over Irish “Chips and Sauce” I had with my boyfriend reminiscing on everything we did in Ireland each day and how amazing traveling can be.
Irish Chips and Curry Sauce
1 Large onion (peeled and diced)
1 Large apple (peeled and diced)
Spice Blend (1 teaspoon: ground cumin, ground coriander seeds, ground cinnamon)
1 Teaspoon Minced Garlic & Ginger
2 Tablespoons curry powder
3 Tablespoons canola or vegetable oil
2 Tablespoons all-purpose flour
2 Cups chicken stock
1 Teaspoon Worcestershire sauce
2 Teaspoons sugar
1 Tablespoon tomato puree
Salt and pepper (to taste)
Heat the oil in a large skillet. Add the onion and sauté for 4 minutes
over medium heat.
2. Add the diced apple and cook for another 2 minutes.
3. Add the minced ginger and garlic and stir.
4. Add the spice blend to the onion mixture and stir constantly as it cooks for 2 more minutes
5. Add the flour and stir constantly as it cooks for 2 minutes. Scrape the bottom of the pan to prevent burning.
6. Gradually add the chicken stock, stirring constantly to prevent lumps from forming.
7. Add Worcestershire sauce, sugar, tomato puree and stir. Season with salt and pepper.
8. Bring the sauce to boiling point, stirring constantly. Then reduce the heat to low and simmer the sauce for 15 minutes.
9. Turn the heat off, and allow the sauce to cool slightly before blending. When cool enough add the sauce to a blender or food processor and blitz until smooth.
10. Return the sauce to the pan over medium heat. Add golden raisins if desired.
11. Serve hot with a side of chips (Wedge French fries).
Mike Warren, Director of Catering
I enjoy these homemade lobster rolls with a glass of crisp white wine while sitting on my deck and enjoying this beautiful view in Provincetown.
Lobster Rolls in P-Town
1/2 Pound fully cooked lobster
meat or 1 (2 1/2 pound) live lobster
1/2 Medium cucumber, peeled, seeded and finely diced
1/4 Cup bottled mayonnaise
1/2 Tablespoon fresh tarragon
2 Small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 Tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
1. If you’re using live lobsters like we do, first steam/boil them. Let them cool at room temperature.
2. Remove the meat from the claws, knuckles, and tails. Dispose of the cartilage from the claws and the intestines from the tails
3. Cut the meat into ½-inch dice
4. Place the diced cucumber in a colander for a few minutes to drain excess liquid
5. Combine lobster, cucumber, mayo, and tarragon
6. Add the scallions and season with salt and pepper then cover with wrap and chill in the fridge for 30 minutes to an hour
7. Preheat large skillet over medium-low heat
8. Lightly butter both sides of each bun then place in the pan and cook for about 2 minute (until golden brown) Do this on both sides
9. When buns are ready stuff them with chilled lobster salad
Ali Papalia, Catering Sales Manager
This summer I traveled to Greece with my family to celebrate my mom’s 50th birthday. Every time we sat down at a restaurant, we immediately ordered tzatziki sauce with pita bread – it’s so simple but so yummy! Since I’ve been back in New York, I’ve already made it a few times to eat with grilled chicken, sliced veggies, or my favorite, just on a spoon!
2 Cups plain Greek yogurt (I like Fage so it’s extra thick)
2 Cups shredded cucumber
½ Cup fresh dill - minced
¼ Cup lemon juice
2 Garlic cloves, grated
½ Teaspoon salt
¼ Teaspoon pepper
1. Combine all ingredients in a medium bowl check for seasoning.
2. Add more dill, lemon, garlic or salt/pepper if you wish!
3. Serve immediately or store in the refrigerator for up to 5 days.
Sasha Lal, Catering Sales Coordinator
For two glorious weeks I had the pleasure of traveling to Thailand with my family. This was the best possible place to go this summer as one of my absolute things to eat is Chicken Pad Thai. My whole family loves Thai food so you can imagine the incredible amount that we ate while we were there. Authentic Pad Thai (like the one I ate on the beach in this picture) is hard to recreate but I use this simple recipe with chicken, shrimp or even beef.
Chicken Pad Thai
1 Package of rice noodles
2 Tablespoons butter
1 Pound of boneless chicken breast, cut into bite size pieces
¼ Cup vegetable oil
1 Tablespoon white wine vinegar
2 Tablespoons fish sauce
3 Tablespoons white sugar
1/8 Tablespoon crushed red pepper (or in my case ¼!)
2 Cups bean sprouts
¼ Cup crushed peanuts
3 Green onions
1 Lemon, cut into wedges
1. Soak rice noodles in cold water for about 30 to 50 minutes, or until soft. Then set aside.
2. Heat butter in a wok and sauté chicken until it has browned, set aside
3. Heat oil in wok over medium-heat
4. Crack eggs into hot oil, and cook until firm
5. Stir in chicken and cook for another 5 minutes
6. Add softened noodles, vinegar, fish sauce, sugar, and red pepper
7. Adjust seasons to taste (I like it spicy!)
8. Mix while cooking until the noodles are completely tender
9. Add the bean sprouts and continue to mix together for a couple minutes
10. Serve it garnished with crushed peanuts, chopped green onions, and a squirt of fresh lemon juice
Rob Arango, Director of Client Development
I tried the butter pie while I was watching my favorite tennis players battle it out at the western and southern open in Cincinnati. I must say the butter pie was match point!
St. Louis Style Gooey Butter Cake
½ Cup butter (not margarine)
1 Box yellow cake mix
1 Package cream cheese cut into quarters
½ Teaspoon almond extract or ½ teaspoon pure vanilla extract
4 Cups powdered sugar
1. Preheat oven to 350 degrees
2. Lightly grease a rectangular cake pan
3. Melt butter
4. Empty cake mix into large bowl and stir in melted butter with ONE egg
5. Press the mixture into the pan – this should be almost like a sticky dough, I usually use a spatula to do this but using your fingers works as well
6. In another large bowl, mix the cream cheese, almond (or vanilla) extract, powdered sugar and the two remaining eggs
7. Using an electric mixer, mix on medium until smooth with no lumps
8. Pour this evenly over the top of the cake mixture in the pan using a spatula to spread
9. Sometimes the cake bubbles over so it might be best to place a cookie sheet below the cake in the oven – bake for 30-45 minutes until golden brown on top
10. Allow the cake to cool completely, then dust with powdered sugar
11. The cake will be gooey underneath the sugar crush, cut into bars and enjoy!