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Recipe Friday: Top That!Recipe Friday: Top That!
Catersource
September 1, 2023
4 Min Read
September is National Condiment Month, and Chef Karen O'Connor (Daniel et Daniel) has got you covered.
O'Connor presented on condiments during Art of Catering Food (held in March in Orlando) with her session Top That! where she discussed the importance of condiments and how they can take a dish from good to great.
“This is your chance to take them up another level,” she said. “You can add another little hit of flavor, or color, or texture to finish your plate and make it brighter.”
Additionally, she shared a few tantalizing recipes. Check them out below!
Banana Ketchup
Yield: 2 cups, with a 14-day shelf life
Ingredients
2 T sunflower oil½ cup yellow onion, ¼ dice1 T ginger, minced½ tsp ground turmeric¼ tsp allspice, ground2 tsp garlic, minced1 ea. jalapeno pepper, finely chopped1 T tomato paste 4 each banana, mashed½ cup white wine vinegar½ cup brown sugar2 T soy sauce/tamari2 T dark rum
Method
Heat oil in small saucepan over medium heat.
Add onions and cook until softened.
Add ginger, turmeric, allspice, garlic, and jalapeno, cook for approximately one minute.
Add tomato paste and cook until caramelized, approximately one to two minutes.
Add mashed banana, vinegar, brown sugar, soy sauce, and rum. Simmer, stirring until occasionally thickened.
Cool and refrigerate.
Green Charmoula Labneh
Yield: 3 cups, with a five-day shelf life
Ingredients
1 cup parsley1 cup cilantro2 ea. green onions/scallions2 cloves garlic1 tsp cumin, ground½ tsp cinnamon, ground1 tsp kosher salt 2T red wine vinegar2 cups Greek yogurt1 ea. lemon½ tsp chili flakes/red pepper flakes
Method
Line a strainer with cheese cloth.
Add Greek yogurt and let drain for an hour.
Combine all other ingredients and pulse in a food processor until finely chopped.
Mix into drained Greek yogurt. Check for seasoning.
Cool and refrigerate.
Beet Jam
Yield: 3 cups
Ingredients
3 ea. beets, red1 cup sugar, granulated3 ml orange juice
Method
Steam beets until cooked through; Dice small and evenly.
Bring sugar and orange juice to a simmer and add beets. Cook until syrupy and sticky (35 minutes).
Scallion Ginger Relish
Yield: 3 cups
Ingredients
3 bunch green onions, scallions, sliced thin½ cup ginger, minced¼ cup oil, sesame1 tsp oil, sesame2 T soy sauce, tamari2 T vinegar, rice wineTo taste saltTo taste pepper
Method
Mix all ingredients together in a bowl.
Green Apple & Bacon Vinaigrette
Yield: 24 ea.
Ingredients
15 ml olive oil225 g bacon, small dice2 ea. green onions/scallions, sliced2 ea. shallots, ¼ inch dice60 ml apple cider vinegar10 ml granulated sugar10 ml dijon mustard10 ml fresh thyme1 ea. Granny Smith apples, peeled; ¼ inch dice½ ml saltTo taste pepper
Method
Heat the oil in a medium sauté pan over medium heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and drain on a plate lined with paper towel.
Turn the heat up under the pan slightly and add the shallots. Cook until softened.
Add the vinegar and sugar, bring to a boil and cook until sugar is dissolved.
Add the apples and turn the heat off.
Add the mustard, thyme, bacon, and green onion. Stir to combine.
Check for seasoning and add salt and pepper as needed.
Red Chimichuri
Yield: 2 cups
Ingredients
1½ ea. red pepper, roasted, peeled2 ea. chipotle pepper2 tsp garlic, chopped¼ cup parsley¼ cup red onion, chopped¼ cup lemon juice1 cup sunflower oilTo taste saltTo taste pepper3 oz sundried tomato
Method
Pulse all ingredients in a food processor until finely chopped but not pureed.
Wowee Mustard Sauce
Yield: 2 cups
Ingredients
8 oz crushed pineapple½ cup red pepper jelly3 T mustard, grainy
Method
Place red pepper jelly in a small sauce pan.
Once melted, whisk in pineapple and grainy mustard.
Cool and serve.
Bonus recipes!
Chef Jason Sutton (Footers Catering) got in on the condiment talk during Art of Catering Food as well when he shared two condiment recipes to accompany his steak bites during his Beef & Reef session.
Gorgonzola Dipping Sauce (to accompany steak)
Yield: 28 fluid oz
Ingredients
2/3 oz garlic peel, fresh, jar1 oz shallot, peeled, fresh, chopped1 oz vinegar, balsamic, white13 oz bag domestic blue cheese crumble1 oz Mondo vino - chablis wine1 oz lemon juice1/16 oz ground cayenne pepper16 oz heavy whipping cream, 36% esl
Method
In a small sauce pot, sweat out sliced shallots and garlic.
Deglaze with white wine until au sec (almost dry).
Add lemon juice, white balsamic vinegar, cayenne pepper, and heavy cream, bring up to simmer.
Add in blue cheese, whisk until incorporated. Adjust for seasonings. Strain sauce through a chinois, cool and place in walk-in.
Coffee Orange Marinade (to accompany short rib)
Yield: 28 fluid oz
Ingredients
16 oz Dazbog regular coffee1 oz orange zest5½ oz granulated sugar, extra fine cane2 oz red wine vinegar, 50 grain1 oz kosher salt32 oz water
Method
Zest orange and cut orange in half.
Pour 32 oz of boiling water over top all the ingredients.
Let marinade steep for 30 minutes then strain through a sieve.
