The energy level and flurry of activity within The Classic Catering People’s 24-hour commissary is the result of the creative and disciplined culinary team. Countless hours are spent cultivating sources for the freshest ingredients, developing recipes for seasonal produce offerings, extensive tasting and presentation sessions as well as researching equipment and food trends to ensure that The Classic Catering People stays at the forefront of the industry.

The Classic Catering People chefs experiment with new recipes every day, reflective of their individual training and exposure to international flavors. These dishes are then taste-tested by the team and refined into new menu items. What begins with an experimentation of tastes results in a dish designed to please the palette of the client.

[Source]

Ingredients:

600 grams pork chops (about 6 slices)
1 tbsp. margarine
1 piece medium onion, sliced
1 pouch (250 grams) Del Monte Italian Style Spaghetti Sauce
1/3 cup canned cream style corn
3/4 cup chicharo (pea pods)

Marinade:
3 cloves garlic, chopped
1/3 tsp. pepper
1/3 tsp. cayenne powder (optional)
2 tsp. soy sauce

Procedure:

Combine ingredients for marinade and rub onto both sides of pork chops. Marinate for 30 minutes. Melt margarine and fry pork chops until nearly done. Set aside. In another pan, sauté onions in 1 tbsp oil. Add Del Monte Spaghetti Sauce, corn and 1/4 cup water. Add pork chops. Cover and simmer for 10 minutes. Add chicharo. Simmer once. Makes 6 servings.

This is a different salad or condiment to serve with a barbecue or grill. Everything can be prepared ahead of time and mixed just before serving the mushroom salad.

Ingredients:

240 grams white, button mushrooms
2 tbsp. lemon juice
1/4 cup virgin olive oil
1/4 cup finely chopped chives
1/4 tsp. brown sugar
salt and ground white pepper
2 cups Romaine lettuce
4 large leaves red lettuce
100 grams green asparagus
1 to 1-1/2 oz. sun-dried cranberries

Procedure:

Wash mushrooms under cold running water and trim stems. Pat mushrooms dry. Wash and tear lettuce leaves into smaller pieces. Mix the lemon juice, olive oil, salt and pepper in a small bowl. Slice mushrooms into thin slices and place in a bowl; pour dressing over the mushrooms. Cut asparagus into smaller pieces. Add the chives, asparagus and dried cranberries. Mix through. Place the lettuce pieces in a large salad bowl and add the mushroom mixture. Gently mix. Serve as a starter or as a salad. Good with French or Italian bread. Makes 4 servings.

Ingredients:

2 tablespoons hot pepper sauce
3 tablespoons white-wine vinegar
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
1 pound chicken breast tenders
2 tablespoons light sour cream
2 tablespoons low fat plain yogurt
fresh ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch tortillas’
1 cup shredded romaine
1 cup diced celery

Procedure:

Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. Heat oil in a large skillet over medium-high heat. Add tenders; cook until no longer pink the middle, about 3-4 minutes per side. Add to the bowl with the hot sauce mixture and toss to coat. In a small bowl; whisk together sour cream, yogurt, ground pepper and the remaining 1 tablespoon vinegar. Gently stir in blue cheese. Lay each tortilla on a plate and spread with 1 tablespoon blue cheese sauce. Top each with 1/4 of the chicken, lettuce and celery. Drizzle a little of the remaining hot sauce on top of every tortilla. Roll into a sandwich and enjoy!

Ingredients:

Fish:
juice of about 2 limes
4-4 oz. fresh firm white fish, halved (we used Cod)
3 tbsp. all-purpose flour
3 tbsp. yellow cornmeal
1 tsp. ancho chili powder
1 tsp. coarse salt
1/4 tsp. cayenne

Sauce:
1/4 cup plain yogurt (can use low fat)
1/4 cup mayo (can use lower calorie/fat)
2 tsp. sugar
1-2 minced chipotle chilis in adobo sauce
juice from 1/2 lime
4 tortillas and shredded lettuce

Procedure:

For the sauce: Mix all ingredients together in a small bowl and let stand at least 10 minutes. Keep chilled until ready to serve. Continue on to make the fish.

Heat oven to 500 degrees F. Marinate fish in lime juice for 10 minutes, turning to coat. Place baking sheet wrapped in foil on oven rack and heat for 5 minutes. Blend flour, cornmeal and next 3 ingredients in a shallow dish. Coat fish on both sides and set aside. Remove sheet from oven and spray with non-stick cooking spray. Place coated fish on the pan and roast for 5 minutes or until done to your liking. When the fish is ready assemble to your liking and enjoy! We warmed the tortillas then spread on the sauce. We placed the lettuce then the fish and rolled up.