Big surf and turf lunch for president of ATC colleges, breaded chicken fried steaks
Today was the huge lunch for the president of the ATC's. (Applied Technology Colleges). I started the day by plating up some salads. I had some mixed baby greens, so they were light, crisp and sweet. I added some diced roasted red peppers, a piece of melted Parmesan and we made some candied grapes. The grapes were so delicious, I loved them! To make the grapes, we lightly whipped up some egg whites, dipped the grapes into the egg whites and then into a bowl of sugar and shook off the excess sugar. After they set up and hardened a little they were so good. I am going to try making them at home and freezing them. Anyway, my salads were then served with a vidalia onion vinaigrette.
My salad:
For the steak we served a new york strip marinated in worchestershire sauce, salt, pepper and garlic. I made a huge mistake and put granulated garlic on it instead of fresh. I didn't know he meant fresh. It freaked me out that I might have messed up the steaks. Luckily, we caught it in time and wiped them off and put more worchestershire sauce on them. He said they were good and turned out okay even with my mess up.
To serve with our steak, I made shrimp scami, carrot sticks and roasted potatoes.
I had a choice on the carrots between a sweet maple glazed carrot or a savory carrot. I am not always a huge fan of sweet foods so I picked the savory carrots. We lightly steamed them and tossed them in fresh horseradish (it was like a sauce), sour cream, salt and pepper. They were so good!
The roasted potatoes were first steamed and then coated with butter and roasted until they were golden. They were really good as well.
As for the shrimp scampi, it's pretty much the easiest dish alive. Melt butter, add a ton of minced garlic, add the shrimp and cook until they just barely turn pink. Season with salt and pepper and top with chopped parsley. Yum!!
We wanted to top the steaks with a demi glace. It's a sauce made of stock that has reduced down until it thickens and has a little bit of tomato pasted added at the end. Ours was veal stock with beef base to make it beef flavored with the tomato. It seemed to go well with the steak, I didn't try any. It was a bit runny, it could have reduced more to make it thicker for sure.
This picture shows the process of plating up our meal. We line everything up in the order we put it on the plate and the last step is to put it onto a serving tray.
Our finished plate. The food was delicious but I wasn't happy with the actual plate. The colors are all too similar and that bothered me. It could have used some green. Oh well, at least it tasted good. :)
For dessert we served a brownie cheesecake with some raspberry puree and a chocolate ganache. Rex slaughtered the presentation of the sauces, it almost looks like a smiley face. The raspberry had a hard time coming out of the piping bag and we were in a super hurry. Hopefully next time the desserts look better.
When the plates came back the waitress we had for the day said they were all really happy with the food and that we did a good job. I'm so glad it went well. :)
After the lunch I breaded 48 chicken fried steaks for lunch tomorrow. We coated them with egg and then coated them with seasoned flour. After that, they went in the freezer.
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