Warren Dietel, Puff ‘n Stuff CateringChef Paul Lorrain, Puff ‘n Stuff CateringElgin Woodman, A Joy Wallace Catering

With International Flair!

Trends in Catering: Petite, Sweet & Savory

The Menu

• Curried Lamb Lollipops• Filled Spinach Pakoras• Madras Paneer Curry Skewers• Malai Koftas in Potato Cubes• Eggplant Napoleon• Tandoori Prawns in Papadam Cups• Cold-Smoked Scallops Under Glass

Curried Lamb Lollipops

• A show of classic Indian flavors with a modern presentation.

• Variations: – Butler passed– Action station

Curried Lamb Lollipops - RecipeINGREDIENTS

•10 Lamb Lollipops (curried)

•2 t salt

•1 T Marsala Curry

•1 T Tandori spice

•1 T sugar

• 1 t roasted garlic pepper• 10 each grilled naan• 4 oz spinach mayo• 1 each grilled paneer• Sriracha drops for garnish

French lamb racks and dry rub with spices. Pan seer lamb rack and finish in oven until medium rare. Remove and let rest for 8 minutes

before slicing. Put a dollop of the spinach mayo on plate and arrange naan bread crisp and lamb lollipop on top with paneer wedge.

Garnish plate with mayo and Sriracha.

SERVES 10

Naan Bread

INGREDIENTS•3 oz active dry yeast•3 qrt warm water•3 C white sugar

• 18oz Milk• 24oz egg• 4.5 oz salt

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow them to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil the grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. The bread can now be cut into shapes and formed around objects until it sets crisp.

• 15# bread flour• 3 oz roasted garlic• 3 C melted butter

Spinach Mayo Pesto

INGREDIENTS

•1 # Fresh spinach

•2 C mayo

•2 t Salt

•1 t white pepper

•1 T cilantro minced

•1 each lime juiced

•1 t Marsala curry

•1 t cayenne

Blanch and shock spinach. Squeeze till dry. Combine with the rest of the ingredients and puree in vita prep until smooth. Taste and re-season as necessary.

Grilled Paneer Cheese

INGREDIENTS

•Paneer cheese

•Preferred seasoning

•Oil

Cut ¼ inch thick slices and shape as desired. Season, dip in oil and sear in pan.

Filled Spinach Pakoras

• Creatively formed bites featuring unique fillings and textures.

• Variations: – Butler passed– Action station

Filled Spinach Pakoras - RecipeINGREDIENTS•¾ cup Besan flour (kadala mavu) - chickpea flour•1# Spinach blanched and squeezed dry•½ C diced red Onion•½ tsp Hing (asafetida) - “beeno” quality•Chili Powder – adjust with your spice level

• Salt - to taste• 2 tsps of minced Ginger• 2 tsps of Coriander• 1 tsp of Turmeric• ½ tsp of Ajwain• 1 tsp of Baking powder

Chop spinach and onion. Mix all the ingredients in a bowl. Add 1 or 2 tsp of water to just bind all the ingredients. Using a flexi mold, fill the

molds with the mixture. Remove to freezer to set up. Once frozen, remove from molds. Deep-fry them till they are golden brown, turning once in a while. Remove and drain them on paper towels. Serve hot.

SERVES 4

Pakora Filling #1 - Channa Masala (Chickpea Curry)

INGREDIENTS

•1 cup of chickpeas (kable chana, Garbanzo beans)

•Pinch of asafetida (Hing)

• 1/2 tsp of cumin seeds

•¼ cup ghee

•1 tomato

•2 tsp of ginger paste

• Chopped green chilies• 2 tsp of coriander powder• 1 tsp of turmeric• Red chili powder to taste • Salt• 2 tsp of garam masala• Chopped cilantro

Infuse all the spices in ghee (clarified butter) except garam Marsala and cilantro. Add tomatoes and chickpeas. Cook mixture and reduce

to about half in quantity. Add the garam masala and cilantro. Let it cook for another minute.

Pakora Filling #2 - Palak Paneer (Spinach with Paneer Cheese)

INGREDIENTS

•½ cup of Paneer diced

•½# fresh spinach

•½ cup onion chopped fine

•½ cup tomato diced

•1 tsp garlic 

•1 tsp ginger

•¼ cup ghee

• 1 tsp of coriander powder• 1 tsp of fenugreek• 2 tsp of cumin • 1 tsp of turmeric powder• 1 tsp of garam masala powder• Salt to taste

Infuse the spices in ghee and sauté the onions in it till soft. Add the ginger and garlic and sauté for a minute. Add the spinach, tomato and

salt to taste and mix well. Cook till the spinach leaves are soft. Traditionally spinach is mashed to a pulp. For a better

presentation, use a wilted version. Add paneer cubes and mix to coat the pieces.

Pakora Filling #3 - Cucumber Raita

INGREDIENTS•1 cup of yogurt •mint and cilantro leaves chopped fine•1 cucumber grated

• 1 tsp of cumin powder• Red chili powder to taste • Salt to taste• Pepper

Mix all the ingredients together in a large bowl and blend till mixed well. Chill and serve.

Madras Curry Paneer Skewers

• Fusing simple, but classic Indian ingredients to create a one-bite skewer.

• Variation: – Butler passed

Madras Paneer Curry Skewers - Recipe

Marinate paneer cubes in the infused curry and sear them. Skewer with desired fresh

vegetables.

Malai Koftas in Potato Cubes

• Beautiful and colorful potato cubes hollowed out to carry a delicious and classic side dish.

• Variation: – Butler passed

Malai Koftas in Potato Cubes - Recipe

INGREDIENTS

•12 each Peruvian potato

•12 each sweet potato

•12 each Yukon gold

• 1 tsp of cumin powder 

• Red-chili powder to taste 

• 1/2 tsp of cardamom powder 

• Salt 

• Ghee (clarified butter)

• 1/2 cup shredded carrots.

Cut down potatoes into a cube shape. Using a melon baller hollow out one side to form a cup.

Deep fry potatoes until lightly brown and tender. Potatoes are ready for fillings.

Malai Kofta Filling:

•1 cup of crumbled paneer

•½ cup of chopped cashews 

•½ cup of raisins 

•Chopped green chilies 

•1 tbsp of sugar

•1 tsp of coriander powder

Infuse all the spices and add paneer, carrots, nuts and raisins. Fill each cube.

SERVES 4

Eggplant Napoleon Bhurtha – North Indian (Punjabi)

• Interpretation of a classic a napoleon with the flavors and influence of India.

• Variations:– Butler passed– Action station

Eggplant Napoleon - RecipeINGREDIENTS•1 eggplant•1 tsp of cumin seeds•1 tomato - peeled, seeded and diced•1 whole garlic, minced

• 1 tsp of turmeric• 2 tsp of cumin• 2 tsp of ground coriander• Cayenne pepper (to taste)• Salt to taste• Ground black pepper to

tasteDice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and cook and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and

adjust seasonings if desired. Garnish with fresh cilantro, and serve.

SERVES 4

Fried Eggplant Croutons

INGREDIENTS•1 Eggplant•1 cup flour  •1 cup egg wash

• ½ cup panko • ½ cup shredded coconut• ½ cup diced tomato• chopped fresh cilantro

Mix panko and coconut in a bowl. Peel and cut eggplant into desired shape 1/4 “ thick. Dredge eggplant pieces in flour then egg wash

them with panko coconut mixture. Deep fry till golden. Top one piece of eggplant with bhurtha mix and top off with another eggplant piece.

Garnish with diced tomato and chopped cilantro.

Tandoori Prawns in Papadam Cups

• Papadam shell mimics a fried tortilla shell and creates a great base for this delicious dish.

• Variation:– Butler passed– First course– Action station

Tandoori Prawns in Papadam Cups - Recipe

INGREDIENTS•½ cup of lemon juice•1 tsp of chopped garlic•1 tsp of chopped ginger

• 1 cup of yogurt • 1 tsp chopped red onion• 1 tsp crushed garlic• 1 tsp chopped ginger• 1 tsp lemon juice

Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow dish and cover with the marinade. Let sit 15 minutes. Drain

and pat the prawns dry.

Mix together all remaining ingredients. Place prawns back in the baking dish and cover with the marinade for 30 minutes. Pan sear

prawns and serve in papadam cup with ginger infused salad.

SERVES 4

Cold-Smoked Scallops Under Glass

• An exciting and interactive focal point for any menu that wows!

• Variation:– Action station

Cold-Smoked Scallops Under Glass

Cold-Smoked Scallops Under Glass - Recipe

INGREDIENTS•10 Scallops U-10• ¼ C Pomegranate Glaze•10 Sweet potato pancakes

• ¼ C Green Apple Chutney• 1 C Fried spinach• 20 fried curry leaves• 20 Pomegranate seeds

Arrange fried spinach leaves on plate and top with sweet potato pancake. Stand scallop on pancake and top with green apple chutney and fried curry leaves. Drizzle with pomegranate glaze and cover with smoking dome. Add smoke from hookah and present to guest as you

remove the dome allowing the smoke to billow out.

SERVES 10

Green Apple Chutney

INGREDIENTS

•5 Granny Smith apples (peeled and small dice)

•1 Yellow onion small dice

•1T garlic minced

•1 C sugar

•1 C water

•½ C apple cider vinegar

•2 t salt

•1 t Indian chili powder

In heavy bottom pan caramelize sugar and water. Add onion and cook for 3 minutes. Add spices, apple and garlic and cook for 5 minutes. Add vinegar and simmer till thickened.

Pomegranate Scallop

INGREDIENTS

•10 U-10 Scallops

•4 each Pomegranate’s seeded and strained

•2 T sugar

•1 t kosher salt

•2 T rice vinegar

Combine rice vinegar, sugar and salt in a bowl and whisk until dissolved. Add scallops to half the liquid and marinade for 2 hours. Cook down the remaining liquid to sauce consistency and let cool. Pan sear or grill scallop.

Latinfused Sushi Latinfused Sushi OptionsOptions

A Station inspired by your classic sushi and twisted with Peruvian flavorsA Station inspired by your classic sushi and twisted with Peruvian flavors

Fresh Tuna Causa or Shrimp Causa RollAji amarillo potato mash, avocado, olives & rocotto pepper mayo

Individual Quinoa Fried Shrimp Rolled in Nori and Sushi Rice served with Wasabi Honey

Crisp Hand RollFried Spring roll wrapper filled with Cilantro Rice, White Fish Sashimi & Key Lime Ponzu

Torched Tuna on a Warm Rice & White Bean Quenelle

Octopus CarpaccioBotija Olive Sauce

Tuna Anticucho Aji Panca seasoned Crisp Tuna Toro over Tuna sashimi served with a Yellow & Red Anticucho sauce

Scallop TiraditoSashimi Style Scallops Coateded in an Aji-Lime Marinade

LatinfusedLatinfusedSushiSushi

Quinoa Fried Shrimp Rolled in Nori

with Sushi RiceCucumber & AvocadoServed with Wasabi

Honey

Red Quinoa Tempura1 cup red quinoa, whole raw1 cup quinoa flour1 cup cornstarch8oz club sodaSalt Mix all dry ingredients, add club soda right before frying.You may either buy the quinoa flour or you can grind theraw quinoa in the coffee grinder.

Shrimp Causa RollAji Amarillo Potato Mash

AvocadoOlives & Rocotto Pepper Mayo

Tuna Causa RollAji Amarillo Potato Mash

AvocadoOlives & Rocotto Pepper Mayo

Fresh Tuna Causa

2# Yukon gold potato½ cup OilAji Amarillo to tasteJuice of 1 Lime1# Fresh TunaSaltCook the unpeeled potato in heavily salted water until soft.

Remove from the water and cool until you are able to work with it.Peel and pass them through a ricer.Mix the potato with aji, oil, and lime juice.Season. Meanwhile season and sear the tuna.Leaving it rare. Dice or slice the tuna.Make a sheet of potato over parchment paper, enough to make a roll.Spread the mayo on the potato.Line the tip of the potato with tuna, and sliced avocado.Season the avocado with a little lime, salt and pepper. Roll the potato.You want to have a nice balance of potato, spice, tuna and avocado.Slice the roll the same way you would cut a sushi roll.Garnish with boiled egg, crumbled cheese and olives.

1 Avocado1 cup Mayonnaise1 Hard Boiled Egg½ cup Queso Fresco or Feta Cheese gratedOlives for Garnish

Scallop Tiradito

Aji Sauce

Miso MarinatedTorched Tuna

Served on Warm Rice & Canario Bean Quenelle& Aji Amarillo Puree

Bamboo Rice and Bean Quenelle 

1# Canario Beans½ # Ham Hock ½# Bamboo Rice2 tbsp Oil1 Red onion, diced4 Garlic cloves, minced½ cup Aji Amarillo PureeSoak the beans overnight.

Cook the beans in water with the ham hock until tender. Strain the beans, leaving enough liquid so that they do not dry out, remove the ham hock.Smash the beans until they become a chunky mash. Allow to cool and reserve.Cook the Bamboo Rice in water using 1:1.5 ratio. Allow to cool.This rice is a sticky rice so treat it with care. Reserve.Sauté the onions and garlic in oil until golden.Add the Aji Amarillo and cook for an additional 2-3min.Add the rice and beans and mix well.Season.Mold into quenelles.On a new sauté pan add oil and sear.

Octopus CarpaccioBotija Olive Sauce

Tuna Anticucho

Aji Panca Seasoned Crisp Aji Panca Seasoned Crisp Tuna Toro BaconTuna Toro Bacon

Over Tuna Sashimi served Over Tuna Sashimi served with a Yellow & Red with a Yellow & Red

Anticucho SauceAnticucho Sauce

Red Anticucho Sauce Yields 1 ½ cups

1 cup Aji Panca Puree3 garlic cloves1 peeled ginger½ tsp cumin7 tbs red vinegar2 tbsp soy sauce1 tbsp salt2 tbsp blended oil

 Place all the ingredients in the blender and puree. You may use this sauce to marinate or serve along steak, chicken or fish.