Sam's Club In-Booth Demo

Aurora Catering and Sam's Club at the LRA (Louisiana Restaurant Association) August 1996

To see blow up! Click on picture !!

Our In-Booth Demo Cooking Schedule was:

Saturday, Noon - 5 pm

Noon - 1:00pm Grilled Herbal Chicken Breast with Cajun Dirty Rice
1:00pm - 2:00pm Grilled Herbal Chicken Breast with Cajun Dirty Rice
2:00pm - 3:00 pm Southwestern Chicken Breast with Creole Mango Salsa
3:00pm - 4:00pm Delta Pride/Fried Catfish
4:00pm - 5:00pm Delta Pride/Fried Catfish

Sunday, 11am - 5 pm

11:00am - Noon Chicken and Sausage Jambalaya
Noon - 1:00pm Chicken and Sausage Sauce Picquante with Chicken Stock Rice
1:00pm - 2:00pm Chicken and Sausage Sauce Picquante with Chicken Stock Rice
2:00pm - 3:00 pm Herbed Pan Seared Catfish in Extra Virgin Olive Oil
3:00pm - 4:00pm Delta Pride/Fried Catfish
4:00pm - 5:00pm Delta Pride/Fried Catfish

Monday, 11am - 3 pm

11:00am - Noon Grilled Herbal Chicken Breast with Cajun Dirty Rice
Noon - 1:00pm Southwestern Chicken Breast with Creole Mango Salsa
1:00pm - 2:00pm Catfish Meunière with Butter Pecan Sauce
2:00pm - 3:00 pm Catfish and Shrimp Gumbo

Sam’s Club and Aurora Catering's
Creole Mango Salsa
Yield - 2 Quarts

Ingredients
1/2 LB ANAHEIM PEPPERS
1 LARGE RED BELL PEPPER
1 LARGE CREOLE TOMATO (Diced)
64 OZ JAR SUNFRESH MANGO SLICES
1 MEDIUM YELLOW ONION (Diced fine)
1 MEDIUM RED ONION (Diced fine)
1 TBSP SMOKED/ROASTED GARLIC PUREE
1/2 BUNCH CILANTRO (Chopped)

Method
Use a BBQ pit that is set up for grilling, lite charcoals. When the coals are ready, char the peppers until the skins turn dark brown and even black. Remove the peppers and place them in a ziploc freezer bag for 10 minutes and allow them to cool. This technique will easily allow the skin to peel from the pepper’s meat. Use a fillet knife to remove the seeds, veins and stems from the peppers. Dice the peppers into 1/4 cubes.

Combine all ingredients in a large stainless steel bowl, cover and refrigerate.

Alternate Method
The peppers can be grilled on a gas BBQ pit or even under a broiler. The advantage of a charcoal grill is that it imparts a smoke flavor that is unmistakable.

The recipe calls for our Smoke/Roasted Garlic Puree because the smoky flavor adds to the salsa, or fresh minced garlic can be substituted.

Plate Presentation
Serve this salsa with our Southwestern Grilled Chicken Breast or even as a chip dip.

Chef's Notes:
This is a good salsa that can be used on a buffet line or on a Chef manned station.

Sam’s Club and Aurora Catering's
Herbed Chicken Breast
Yield - 8 Dinner Servings

Ingredients
8 - 5 oz BONELESS SKINLESS CHICKEN BREAST
Marinade
1 CUP RICE WINE VINEGAR
1 TBSP EXTRA VIRGIN OLIVE OIL
2 SPRIGS FRESH TARRAGON
3 SPRIGS FRESH MOTHER OF THYME
2 SPRIGS FRESH GREEK OREGANO OR MARJORAM
8 LEAVES FRESH BASIL
1/2 TSP WHITE PEPPER
1/4 TSP GROUND CAYENNE
2 TSP GRANULATED GARLIC

1 TBSP EXTRA VIRGIN OLIVE OIL
1 CUP CHARDONNAY
1 BUNCH SHALLOTS (Sliced)
Method
Place breast in a glass or plastic mixing bowl and add marinade. Cover chicken with film and marinade in the refrigerator for 4 hours, turning occasionally. (Do NOT marinade over 8 hours, the vinegar will “cook” the chicken).

Use a large cast iron skillet and over medium high heat add olive oil, then add the breast and brown on one side for 2-3 minutes. Turn breast (with tongs not a fork), and lightly brown breast. Do not allow chicken to overcook.

Add the marinade and reduce by 1/2, add the remaining ingredients, cover and rejuvenate the meat for 3 minutes.

Alternate Method
If more sauce is desired, remove the breasts after cooking, and add 1 cup of chicken stock then thicken with 1/2 tsp. of arrowroot, corn starch, or a prepared light brown roux. OR
Combine 1 cup of water, 1 can of Campbell’s Cream of Mushroom Soup and add this to the remaining sauce in the skillet. Warm and Serve.

Plate Presentation
Cook your favorite rice dish (about 1/2 gallon) and mound on to a warmed serving tray or a 2” hotel insert pan. Arrange the breasts on top of the rice in a artistic pattern. Ladle the sauce on top of each breast.

Chef's Notes:
The use of a heavy skillet is a must, cast iron will provide even heat throughout the cooking surface. This is a great dish to prepare from a Chef’s Cooking Station. Use two burners, so that one is cooking while the other can be used for holding and serving.

Sam’s Club and Aurora Catering's
Grilled Southwestern Louisiana Chicken Breast
Yield - 8 Dinner Servings

Ingredients
8 - 5 oz BONELESS SKINLESS CHICKEN BREAST
Marinade
1/2 CUP FRESH LIME JUICE
1 TBSP EXTRA VIRGIN OLIVE OIL
1 TBSP GROUND CHILI POWDER
1/2 TBSP CUMIN
1/2 TSP WHITE PEPPER
1 TBSP SPANISH PAPRIKA
1/4 TSP GROUND CAYENNE
2 TSP GRANULATED GARLIC

1 TBSP EXTRA VIRGIN OLIVE OIL
1 BUNCH SHALLOTS (Sliced)
Method
Place breast in a glass or plastic mixing bowl and add marinade. Cover chicken with film and marinade in the refrigerator for 4 hours, turning occasionally. (Do NOT marinade over 8 hours, the lime juice will “cook” the chicken).

Add the marinade and reduce by 1/2, add the remaining ingredients, cover and rejuvenate the meat for 3 minutes.

Alternate Method
If more sauce is desired, remove the breasts after cooking, and add 1 cup of chicken stock then thicken with 1/2 tsp. of arrowroot, corn starch, or a prepared light brown roux. OR

Combine 1 cup of water, 1 can of Campbell’s Cream of Mushroom Soup and add this to the remaining sauce in the skillet. Warm and Serve.

Plate Presentation
Cook Spanish rice dish (about 1/2 gallon) and mound on to a warmed serving tray or a 2” hotel insert pan. Arrange the breasts on top of the rice in a artistic pattern. Ladle the sauce on top of each breast.

Sam’s Club and Aurora Catering's
Chicken & Sausage Jambalaya
Yield - 2 - 1/2 Gallons

Ingredients
1 TBSP PEANUT OIL
3 LBS MANDA’S SMOKED PORK SAUSAGE (Sliced)
3 LBS BONELESS SKINLESS CHICKEN THIGH MEAT
2 LBS ONIONS (Diced)
1/2 LB BELL PEPPER (Diced)
1/2 LB CELERY (Chopped)
1 -1/2 TBSP MINCED FRESH GARLIC
1 SPRIG WHOLE FRESH THYME LEAVES
4 LEAVES FRESH BASIL
1 -1/2 TSP LOUISIANA (CAYENNE BASED) HOT SAUCE
1 TSP TONE’S WHITE PEPPER
1 TSP TONE’S BLACK PEPPER
3 QUARTS CHICKEN STOCK
2 QUARTS PAR EXCELLANCE RICE

Heat 10 quart Dutch oven over medium/high heat for 2-3 minutes before adding oil, this will eliminate oil from popping and splattering. Add sausage and brown (about 10 -12 minutes) add the chicken and also brown until all sides of the meats are browned. This is very important, for a thick amount of "graton" should form on the bottom of the Dutch oven. This is all of the color an flavor of a true jambalaya.

Add the onions, bell pepper, and celery to de-glaze the bottom of the oven, reduce heat and simmer until onions are soft (About 20 minutes). Add remaining ingredients and simmer an additional 10 minutes.

Add stock, and simmer for 20 minutes the chicken will pull apart and become very tender. Increase heat to high and add rice, bring pot to boil, stirring to insure that rice does not stick to the bottom of the Dutch oven. Reduce heat to low, cover with tight fitting lid (do not remove for 20 minutes). Open Dutch oven, gently fold jambalaya, recover and allow to steam for an additional 10 minutes. Serve.

Alternate Method
Substitute 1 -1/2 TBSP of Tone’s Chicken Soup Base (and Water) for Chicken stock.

Plate Presentation
Serve the jambalaya straight from the pot. It is beautiful in presentation and will retain the heat well for seconds.
On the table have on hand Louisiana hot sauce and a cayenne vinegar bottle.

Chef's Notes:
There are many recipes for jambalaya but this is fast, simple and inexpensive.

Sam’s Club and Aurora Catering's
Chicken and Sausage Sauce Picquante
Yield - about 10 quarts

Ingredients
3 LBS MANDA’S SMOKED PORK SAUSAGE
3 LBS BONELESS/SKINLESS THIGH MEAT
3 LBS ONIONS (Chopped)
2 LBS BELL PEPPER (Chopped)
2 LBS CELERY (Chopped)
1 TBSP BROWN SUGAR
1 -1/4 TBSP GRANULATED GARLIC
2 TSP GROUND CHILE POWDER
1 TSP GROUND CUMIN
1 TSP WHOLE THYME LEAVES
1 TSP SWEET BASIL
1/2 TSP WHITE PEPPER
1/2 TSP CAYENNE PEPPER
1/2 TSP BLACK PEPPER
1/4 TSP GROUND NUTMEG
1 TBSP TONE’S CHICKEN BASE
1 -1/2 QUARTS TOMATO SAUCE
1 -1/2 QUARTS DICED TOMATOES
1/2 CUP BBQ SAUCE (Cattlemen’s preferred)
1 CUP BLUSH WINE
1 CUP CHICKEN STOCK

Method
Use a 10 quart cast iron pot and over medium/ high brown the sausage. Use a chef’s spoon and turn the sausage constantly to insure that the sausage does not burn. (About 10 minutes). Add the thigh meat and cook until all of the chicken meat turns white (but not completely cooked throughout, about 5 minutes).
Add the onions, bell pepper and celery and cook until the onions are clear and the celery is limp, do not burn the seasonings, (about 5 minutes).
Lower heat and add the remaining ingredients, simmer for 30 - 40 minutes, serve over chicken stock rice.

Plate Presentation
Serve with plenty of chicken stock rice (See Recipe).

Chef's Notes:
This is a very easy dish to prepare and you won’t believe the rave reviews you get!
Almost any kind of meat can be used. At the Kinder Sauce Picquante Festival in Southwest Louisiana I’ve seen the entrants in the cooking contest use bear, soft shell crabs, turkey and rattlesnake.

Sam's Club and Aurora Catering's
Chicken Stock Rice
Yield 1 - 4" Hotel Pan

Ingredients
4” Hotel Pan Ingredients
2 GALLONS CHICKEN STOCK (Boiling)
1 GALLON PARBOILED RICE
2 OZ (VOL.) DRIED PARSLEY FLAKES
2 TBSP MARGARINE
4” Disposable Aluminum Pan Ingredients
1-1/2 GALLONS CHICKEN STOCK (Boiling)
3/4 GALLON PARBOILED RICE
1 OZ (VOL.) DRIED PARSLEY FLAKES
1-1/2 TBSP MARGARINE
2“ Hotel Insert Pan Ingredients
1 GALLON CHICKEN STOCK
1/2 GALLON PARBOILED RICE
1/2 OZ (VOL.) DRIED PARSLEY FLAKES
1 TBSP MARGARINE

Method
Assemble the above in the required insert pan, cover with foil and bake at 350F for 1 hour.

Alternate Method
2 TBSP CHICKEN BASE (for a 4” hotel pan)
1-1/2 TBSP CHICKEN BASE (for a 4” disposable pan)
1 TBSP CHICKEN BASE (for a 2” hotel pan)
If chicken stock is unavailable substitute the above recipe called for chicken stocks with the same volume of boiling water and the respective chicken base.

Plate Presentation
Usually chicken stock rice is baked in the container in which it is to be served. However, if you to remove the rice and mold this can be done after allowing the rice to cool for 10 minutes after it has been removed from the oven.

Chef's Notes:
Parboiled rice is far superior to un-cooked rice for this recipe. They are much more forgiving and will not clump as does standard long grain rice.

Sam's Club and Aurora Catering's

In - Booth Seafood Gumbo
Yield - about 10 Quarts

Ingredients
1 -1/2 CUP OIL
1 -1/2 CUP WHITE FLOUR
2 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
1 LB MANDA'S SMOKED PORK SAUSAGE
2 CUPS ONIONS (Diced 1/4" pieces)
2 CUPS CELERY (Chopped)
1 CUP BELL PEPPERS (Diced 1/4" pieces)
1/4 CUP TOMATO PASTE
1/4 CUP FRESH MINCED GARLIC

1 TSP WHOLE THYME LEAVES
1 TSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 -1/2 TSP GROUND CAYENNE PEPPER
1 -1/2 TSP GROUND WHITE PEPPER
1 TBSP MUSHROOM SOY
1 CUP CRUSHED TOMATO FILLETS
1/2 GALLON SEAFOOD STOCK (See recipe)
1 LBS CATFISH FILLETS (Shanks only, no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 QUART OYSTERS
2 LBS FROZEN SHRIMP (Peeled and deveined 31 - 35 count)
1 TBSP GUMBO FILE'

Method
Use a cast iron skillet and over high heat, add the oil and flour, whisk the roux constantly for 15 minutes or until the color is a dark milk chocolate color. Place the skillet on the side and allow to cool.

In a cast iron Dutch Oven and over high heat, add the fresh and smoked sausages. Cook the sausages for 20 minutes or until a good "Graton" forms on the bottom. Strain off excess grease from the cooked sausage meats. Add the onions, celery, bell pepper, tomato paste and garlic, simmer over medium high heat until all vegetables are very limp. About 30 minutes.

Add the remaining ingredients (except oysters, shrimp and gumbo filé) to the gumbo. Drain the excess oil from the cooled roux and discard the oil. Now add the flour residue and simmer over low heat for 45 minutes. Break up the catfish shanks (in the gumbo) with a chef's spoon.

Since the oysters need only be poached and the shrimp are already cooked; wait until 10 minutes before serving to add them to the gumbo. Do not bring the gumbo back up to a boil, only a light simmer or bubble! Slowly sprinkle in the Gumbo File, use a slotted Chef's spoon or wisk to blend in the seasoning into the broth. If the gumbo comes back up to a boil the Gumbo File will slime, be carefull to avoid this!

Plate Presentation
Serve over chicken stock rice.
Serve with additional gumbo filé and hot sauce on the table and Louisiana hot sauce.

Chef's Notes:
This is gumbo recipe that I prepare for our In-Booth cooking demonstrations it is an all purpose catering seafood gumbo, it is not as thick as a Cajun gumbo would be; nor is it as thin as a Creole seafood gumbo would be.

The method of straining off the excess grease from the sausage and roux greatly reduces the excess fats from the gumbo.

Please note that there is no salt in the recipe. Oysters can be very salty, therefore it is recommended to adjust for seasonings just prior to serving.

The last line in the Method section is most important, Gumbo File will slime and thus ruin the Gumbo if boiled.