The Politics of Catering – Part Two

Sit back, relax and grab a glass of wine because this is going to be a long one, quite representative of how my prep week felt.

Wednesday at 5 pm, the night before Karim Boulos’ Campaign Launch event, I am rushing out of the office and over to the grocery store to pick up the last of the ingredients needed.

At 5:30 pm, I’m flaring up the BBQ to char the red bell peppers, roast the garlic, sear the bavette and cook the kefta meat balls.

Two hours later, help finally comes to the rescue! Together we start chopping, mixing, blending and skewering the various ingredients.

At 10:30 pm, the kitchen looks like a huge mess and we finally take a moment to sit and relax while the tortillas cook in the oven. Wine in hand, tired and exhausted from being hunched over cutting boards, blenders and food processors, we sit back and proudly glare at the result of our labour neatly packed in their respective plastic containers, ready to be prepped onto their serving trays. By 11 pm Layla heads home to catch some well deserved sleep but if she hadn’t offered to lend a hand (and a sandwich) I would have been up much later than I was.

At 11:15 pm, there is only one thing left to do: cut up the cucumbers, carrots, yellow bell peppers and scallions into juliennes, to have them ready to be wrapped in nori just before the event.

At 1 am, I’m lying in bed exhausted yet restless… still planning how the event will unfold later that day….

Tortilla Española, makes one

  • Eight eggs
  • One onion, chopped
  • Two potatoes, peeled and cut into small cubes (about 1 cm)
  • One chorizo sausage, cubed (about 1 cm)
  • ½ tbsp paprika
  • Olive oil
  • Salt and pepper

Begin by steaming or blanching the cubed potatoes until barely tender. You want the potatoes to hold their shape. If they start to break up they are overcooked. Strain, pat dry and allow to cool.

In a large mixing bowl, whisk together the eggs, the paprika, salt and pepper.

Preheat the oven to 400°F. Drizzle some olive oil in a medium oven-proof skillet and bring up to a medium heat. Add the onions and sauté until soft and translucent. You do not want the onions to brown. If they start gaining color, turn down the heat. Add the chorizo and potatoes, sauté a couple of minutes. Combine into the bowl containing the egg mixture and pour into the skillet. Cook until the bottom barely starts to set. Transfer skillet to the oven and allow the tortilla to cook through, about 30 minutes.

Remove the tortilla from the skillet by flipping it onto a plate (plate the plate over the skillet, then flip). This can be served hot or cold, in pie slices or cubes. Makes a great brunch or aperitif!

For this event, I needed to make three and I chose to serve the tortilla cold in bite-sized cubes, no dip necessary.

Roasted Red Pepper Dip, makes four cups

  • Eight red or yellow or orange bell peppers
  • Two tomatoes, blanched, peeled and cored
  • One head of garlic
  • ¼ cup olive oil + a few extra drizzles here and there as needed
  • Salt and pepper 

On the grill or in the oven on broil, roast the peppers whole until skin is completely charred. Remove from grill or oven, put in a large bowl and cover with plastic wrap. Allow to cool before removing the skin and seeds. 

Slice the top of the heads of garlic, place on a piece of aluminum, drizzle with a little olive oil and sprinkle with salt and pepper. Wrap it all up with the foil and throw it onto the grill or oven. Let the garlic cook for at least 30 minutes or until the cloves sweeten and caramelized. Remove from grill and allow to cool. 

Bring a medium pot of water to a boil. Score the bottom of the tomatoes with an X and drop into the pot of boiling water. Blanch for two minutes. Using a slotted spoon remove the tomatoes and immerse them into a bowl of ice cold water. At this point the skins should peel off easily. Remove also the core and put into the food processor. 

Place the skinned and seeded peppers into the food processor, squeeze out the roasted garlic from its skin into the food processor, add the olive oil, salt and pepper. Blend until smooth. If the mixture appears too thick, feel free to add more olive oil. Thickness of this dip depends on how you like it. You can also make it extra thick and use it as a spread. 

For this event, I used this recipe as a dip for my Kefta meat balls.

Chimichurri, makes about two cups

Let’s take a little trip down south, to a small place called Argentina. It the condiment used for all types of grilled meats. Used as a dipping sauce or a marinade, chimichurri is at the epicenter of Argentinean asados – aka. barbecue. After a few trial and errors I have come up with my own combination for chimichurri, one that is reminiscent of my many culinary experiences in Latin America.

  • One bunch parsley, about 2 cups
  • One bunch cilantro, about 2 cups
  • Three garlic cloves
  • One red hot pepper, finely chopped
  • One lemon, juiced (about one tbsp)
  • One cup olive oil
  • Salt and pepper

In a food processor, mix together the parsley, cilantro, olive oil and lemon juice. You want the mixture to create a smooth blend. For the hot pepper, I recommend finely hopping it by hand so that it doesn’t get lost into the mixture. Don’t forget your latex gloves for this part!

Adjust seasoning with salt and pepper to taste. This mixture can be stored in the fridge for a couple of days but don’t forget to let it come to room temperature before serving since olive oil tends to congeal when cold.

For this event I grilled up some flank steak simply seasoned with salt and pepper, thinly sliced it and skewered bite size pieces onto a toothpick. I served it cold with the chimichurri as a dipping sauce. Chimichurri is great as a marinade or condiment on just about anything: beef, pork, chicken, shrimp, veggies…

Japanese Crudités Bundles

Crudités are always a staple snack food for any sort of event. There is a reason they have stuck around for so long, they are crunchy, healthy and foolproof, but who says you have to stick with the old fashioned carrots and celery with ranch dip. In an attempt to make things more interesting without adding too much complexity I decided to give it a Japanese twist.

For this recipe use a variety of raw vegetables that can be easily julienned into about 3 inch strips. Combine a variety of colors to maximize visual appeal. Create bite-size bundles and wrap it together with a strip of nori – seaweed paper normally used to make sushi. Mix up a dipping sauce and you’re ready to serve! Although this requires a little prep time, it is still a very simple dish that brings a lot to the table. People will be impressed, I promise. 😉 Here are the ingredients I used to put this dish together:

For the bundles: carrots, cucumbers, yellow bell pepper and scallions, all julienned and wrapped in a strip of nori. The nori is delicate and susceptible to moisture so try to work with dry hands, moistening your finger only to make the end of the strip wrapping stick together. You can use clean and dry scissors to cut the sheets of nori into strips. Play around with different sizes to see what works best for wrapping. Unfortunately these bundles cannot be prepared too much in advance or else the nori will get gummy and unpleasant.

For the dipping sauce: four parts soy sauce, one part sesame oil, one part mirin, hot pepper sliced horizontally (use as much or as little as you want), a few pinches of sesame seeds. Mix all ingredients together.

Black Olive Tapenade, makes one cup

  • One can of black olives
  • One garlic clove
  • ¼ tbsp anchovy paste
  • One small bunch parsley
  • ¼ cup olive oil
  • Pepper to taste

Strain the olives but preserve the liquid, it will come in handy if the mixture needs to be thinned out. Combine all ingredients in a food processor and mix until coarsely blended. Adjust seasoning with salt and pepper. Adjust thickness of the tapenade by adding some of the preserved liquid. Serve with crackers or any type of bread.

Don’t forget to check the cans of olives at the grocery store and make sure you’re buying the pitted kind. Or else you will end up like I did on Wednesday night at 9pm, spending over 30 minutes removing the pits from each individual olive. Thanks to my lovely friend Layla who generously offered to help with the catering prep work and provided Boustan sandwiches, we got a dis-assembly line thing going and finished in no time.

If ever you are faced with the unfortunate task of having to remove pits from olives, grueling as it sounds, there actually is a trick to doing this easily. Using the flat part of a chef’s knife (it’s the large one with a wide blade), press down on the olives. This should slit the olives and enable the pit to slip out easily.

An immense thank you goes out to Layla for not only helping with the prep work, but also for providing good conversation, great company and lots of fun!


7 thoughts on “The Politics of Catering – Part Two

  1. Il y a cette invention tout à fait géniale qui coûte quelques dollars dans une boutique de cuisine et qui fonctionne pas si mal: un dénoyauteur, sorte d’outil sorti directement de l’imagination d’un dentiste sans patients.

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