Tags archives: Caterers

In the Kitchen: Seared Duck Breast w/ Spinach & Demi Glace

Today we’re in the kitchen once again with Duo Events and this week they’re cooking up duck breast with panisse crouton, bloomsdale spinach and blood orange and sage demi glace, how good does that sound?

Let’s get started:

Ingredients:

6 7-8 oz Duck Breasts (source from a reliable butcher or specialty market)

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2 cups Panisse (Garbanzo Flour) – Polenta is a good substitute

6 cups water or chicken stock

2 Tbl of chopped shallots

1 tsp of picked thyme leaves

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6-8 cups washed spinach (roughly 2 bunches)

2 cloves garlic (sliced)

Zest and juice of 1 small lemon

2 Tbl Olive Oil

2 tsp of Butter

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1 cup Veal or Duck Demiglace (homemade or sourced through a specialty grocer)

2 Tbl diced shallots

1 clove sliced garlic

6-8 Sage Leaves

½ cup of Blood Orange Juice (Pomegranate Juice would also work well)

Salt and Pepper to Taste

Serves 6.

Procedure for Panisse:

  1. Sauté shallots in 2 tbl of olive oil in a large saucepot until translucent (2 minutes).
  2. Add 6 cups of chicken stock (or water) to the saucepot and bring to a boil.
  3. Add Panisse and reduce heat to a simmer.
  4. Stir in the chopped thyme.
  5. Cook until Panisse is thickened and pulling away from the pan.
  6. Pour the mixture into an oiled baking pan and allow to cool.
  7. After cooling, cut the Panisse into 1×4 inch rectangles.

Preparing the duck:

  1. Score the skin of the duck breast. (Cut a crosshatch pattern into the skin of the duck taking care not to slice into the flesh of the duck).
  2. Heat a heavy bottom saucepan over medium heat.
  3. Season the duck with salt and pepper.
  4. Place the duck into the pan skin side down.
  5. Reduce heat to a medium low flame and cook until the skin has darkened to a rich brown color and has crisped somewhat (this may take 4-5 minutes).
  6. Flip the duck and continue to cook for 2 minutes more (be careful not to over cook the duck- you are aiming for medium rare).
  7. Remove the duck from the pan and allow to rest while you prepare the remainder of the dish.

In the Kitchen: Grilled Peach & Haricots Vert Salad

This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

  1. Clean Green Beans
  2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
  3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
  4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
  5. Grill peaches until sugar has caramelized and the peach has softened somewhat
  6. Sprinkle with tarragon
  7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
  8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
  9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

In the Kitchen: Lamb w/ Candied Olive & Orange Tapenade

I love citrus in savory dishes, and this recipe for lamb brochette is certain to get your taste buds hopping… First up, Duo picked up both the blood oranges and lamb from Santa Barbara’s farmer market and got to cooking…

To make this recipe you will need:

For the lamb:

-2 Lamb Loins

-1 Tablespoon Finely cut rosemary

-3 Garlic cloves, minced

-Zest of 1/2 Orange

For the Tapenade:

-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)

-1/4 Cup dice orange (the entire orange- do not peel).

-1 Tablespoon Sugar

-1/4 Cup Water

-1 Clove garlic, minced

-2 Tablespoons Olive Oil

-2 Tablespoons Finely Chopped Parsley

Procedure:

  1. Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
  2. Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
  3. Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
  4. Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
  5. Allow mixture to cool.
  6. Add parsley and set aside.
  7. Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
  8. sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4  minutes.
  9. Remove lamb to a cutting board and allow to rest for 5-10 minutes.
  10.  slice each loin into 6 pieces (for a total of 24).
  11. Top each medallion with 1 tsp of the Tapenade.

Makes 24 Brochettes. Enjoy these bites sized treats!

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

Caterers: Lorraine Lim Catering

Founded in 1991 Lorraine Lim Catering is a great catering company that provides outstanding food, service and attention to detail. Glenn, Lorraine’s husband, handles the event planning and running the front of the house, while Lorraine focuses on the food. The result is flawless service and yummy food. I’m actually using them for my own wedding which is about 6 weeks away and I can’t wait. Their tri-tip and ahi tuna tartar are to die for!