HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Foodday

 

World Class Buffet

Buffet
Timetable

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

Chicken
  • 2 cups rice wine vinegar
  • 1 cup sesame oil
  • Juice of 4 limes
  • 2 tablespoons minced garlic
  • 2 tablespoons grated peeled gingerroot
Salad
  • 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.

Arrow to Top Arrow to Top

This page modified January 2007


FoodWine
The FoodWine
Main Page

 

Thanksgiving
Thanksgiving Guide

 

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHoliday Cat Toys