World Class Buffet


Up To One Week Ahead

  • Prepare and freeze the tart.
  • Prepare and freeze the Brie Cheese.

Two Days Ahead

  • Prepare the mustard butter; chill.
  • Prepare the caponata and chill.
  • Prepare the raspberry sauce; chill.
  • Marinate the chicken in refrigerator.
  • Prepare the sesame dressing.

One Day Ahead

  • Assemble the skewers and brush with mustard butter; chill.
  • Prepare the pita triangles and store in airtight container.
  • Grill the chicken and chill; chop remaining salad ingredients.
  • Prepare and bake the polenta; chill.
  • Thaw the tart.

Day of The Dinner

  • Prepare the marinated tomatoes.
  • Prepare the salmon and sauce.
  • Prepare the couscous pilaf
  • Thaw the Brie cheese; bake.
  • Grill the skewers.
  • Arrange polenta in ovenproof serving platter.
  • Arrange toppings on polenta; broil.
  • Assemble the chicken and papaya salad.

Couscous and Wheat Pilaf

  • 2 tablespoons butter (1/4 stick)
  • 1 small onion, chopped (about 1/2 cup)
  • 2 cups bulgur or cracked wheat
  • 4 cups canned chicken broth, heated
  • 2 cups hot water
  • 3 cups couscous
  • 1/4 cup olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped fresh parsley

Heat the butter in a saucepan until melted. Stir in the onion and bulgur. Cook for 3 to 5 minutes or until the onion is tender and the bulgur is toasted. Stir in 2 cups of the broth and 1 cup of the hot water gradually. Simmer, covered, over low heat for 12 to 15 minutes or until the liquid is absorbed.

Bring the remaining 2 cups chicken broth and remaining 1 cup hot water to a boil in a saucepan. Stir in the couscous. Remove from heat. Let stand, covered, for 5 minutes. Stir in the olive oil, pepper, cumin, cinnamon and parsley; fluff with a fork.

Combine the bulgur and couscous in a serving bowl and mix well. Adjust the seasonings. Serve warm.

Serves twenty.


Grilled Chicken and Papaya Salad Dressing

  • 2 cups rice wine vinegar
  • 1 cup sesame oil
  • Juice of 4 limes
  • 2 tablespoons minced garlic
  • 2 tablespoons grated peeled gingerroot
  • 3 pounds boneless skinless chicken breasts
  • 2 papayas, peeled, cut into matchstick pieces (about 2 cups)
  • 2 cucumbers, peeled, cut into matchstick pieces (about 2 cups)
  • 4 medium tomatoes, chopped (about 2 cups)
  • Assorted mixed greens
  • 3 scallions, chopped (about 1/2 cup)
  • Cilantro sprigs for garnish

For the dressing, combine the rice wine vinegar, sesame oil, lime juice, garlic and gingerroot in a jar with a tightfitting lid and shake to mix well.

For the salad, rinse the chicken and pat dry. Arrange in a shallow dish. Pour 1/2 of the dressing over the chicken, turning to coat; reserve the remaining dressing. Marinate in the refrigerator for 4 to 8 hours, turning occasionally. Preheat the grill. Drain the chicken, discarding the marinade.

Grill the chicken over hot coals until the internal temperature reaches 165 degrees on a meat thermometer or until the juices run clear. Cut the chicken into matchstick pieces.

Combine the chicken, papayas, cucumbers and tomatoes in a salad bowl and mix well. Drizzle with the remaining dressing, tossing to coat.

Arrange the mixed greens on a serving platter. Top with the chicken mixture; sprinkle with the scallions. Garnish with the cilantro. Chill, covered, until serving time.

Serves twenty.

Toss together romaine, Bibb lettuce, arugula and red leaf lettuce for a colorful mixed green salad.


Provided by Aramark from: Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Aramark Corporation
Released 1996
Reprinted with permission.


Couscous Recipes


This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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