Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
We accept
We accept Visa, Master Card, and American Express.
 
MENU
Breakfast Sandwich & Salad Packages Meet Our Specialty Sandwiches Cold & Boxed Lunches Buffet & Combo Packages Hot Lunch Snacks & Afternoon Breaks Side Dishes, Desserts & Beverages Parties Nutrition Facts
 
SECTION
Home About Us Our Services Contact Us FAQs Testimonials
Click here to view our latest photo gallery
 
MORE RECIPES

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.
 
Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr. May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.
 
Jul. - Aug.  | Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.
 
Oct.  | Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.
 
Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
CHEF'S CORNER

 
Spiked Gazpacho
By Ahamefula Amachi
 

So summer is finally here and we're all trying to find ways to cool off. And as far as foods go, the double scoop of ice cream, a tall glass of fresh squeezed lemonade, or the fruity flavored shaved water ice always seem to top the list. But a chilled soup either savory or sweet can be just as refreshing. The chilled soup that I think best fits the summer time is gazpacho. The combination of tomato, lemon, lime, cilantro, and the subtle spice of pepper make for a perfect summer treat. I think this recipe is a nice variation on the standard gazpacho recipe.
 
Ingredients:
Yield 4-12oz portions

 

  • 2 14oz cans diced tomatoes

  •  
  • 1qt tomato juice

  •  
  • 1 red bell medium dice

  •  
  • 4 cloves garlic

  •  
  • 3 Serrano chili peppers

  •  
  • 1 cup olive oil

  •  
    Garnish:
     
  • 1 red bell pepper small dice

  •  
  • 1 European cucumber seedless peeled and small dice

  •  
  • 2 roma tomatoes small dice

  •  
  • 1 zucchini small dice

  •  
  • 1 yellow squash small dice

  •  
  • 5 stalks celery peel and medium dice

  •  
  • 1 European cucumber seedless peeled and medium dice

  •  
  • 1 lg red onion medium dice

  •  
  • 1/2 bunch cilantro minced

  •  
  • 2 limes, juiced

  •  
  • 2 lemons, juiced

  •  
  • 1-cup vodka

  •  
  • 1/2 cup tequila

  •  

    Preparations:
     
    1) Preheat oven to 350°
     
    2) Place the 4 cloves of garlic and Serrano chilies in a baking dish that is large enough to spread out the garlic and peppers. Pour the olive oil over top and toss.
     
    3) Cover the baking dish with aluminum foil and place it in the oven.
     
    4) After 15 min. remove the foil and continue to roast.
     
    5) The peppers may roast fast than the garlic. If so remove the peppers from the baking dish and place them in a small container with a lid and cover.
     
    6) Once the garlic is completely roasted (it will have a caramel color and can be easily pierced with a fork) remove from the oven and let cool.
     
    7) Soak the roasted peppers in warm water to remove the skin and seeds. (If you want the gazpacho to have a little more heat you can leave some of the seeds in.)
     
    8) In a medium saucepan add the vodka and tequila and over medium heat reduce it down to 1/4 cup.
     
    9) Once vodka and tequila are reduced remove from heat and let cool.
     
    10) Place half of the ingredients into a blender (excluding the vodka/tequila mixture) and blend down to a puree.
     
    11) Pour the first half through a fine mesh strainer and reserve in a large mixing bowl.
     
    12) Add the remaining ingredients to the blender and puree.
     
    13) Combine the mixture from the blender to the strained mixture in the large mixture. Add salt and pepper to taste.
     
    14) Place the gazpacho in an airtight and refrigerate for a two before you serve.
     
    Serving:
     
    1) In a large soup bowl place approximately 6oz of the small diced vegetables.
     
    2) Pour the soup over the vegetables and serve.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

    2017
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
     
     
    2016
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
     
    Sept.  | Oct.  | Nov.  | Dec.
     
     
    2015
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
     
    Sept.  | Oct.  | Nov.  | Dec.
     
     
    2014
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
     
    Sept.  | Oct.  | Nov.  | Dec.
     
     
    2013
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
     
    Sept.  | Oct.  | Nov.  | Dec.
     
     
    2012
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
     
    Sept.  | Oct.  | Nov.  | Dec.
     
     
    2011
     
    Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
     
    Sept.  | Oct.  | Nov.
     
     
    2010
     
    Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
     
    Nov.  | Dec.
     
     
    2008 - Nov.
     
     
    2007 - Jan.
     
     
    2006 - Oct.
     
     
    2005
     
    Apr.  | May  | Jul.  | Oct.  | Nov.
     
     
    2004
     
    Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
     
     
    2003
     
    Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
     
     
     
     
    HOME   |   ABOUT US   |   OUR SERVICES   |   TESTIMONIALS   |   PHOTO GALLERY   |   CHEF'S CORNER   |   FAQs   |   CONTACT US
     
    MENU:  BREAKFASTS   |   SANDWICH & SALAD PACKAGES   |   COLD & BOXED LUNCHES   |   BUFFET & COMBO PACKAGES
    HOT LUNCH   |   SNACKS   |   SIDE DISHES   |   PARTIES
     
     
    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
    info@philadelphiacatering.com
     
    Copyright Philadelphia Catering Co.
    Read Our Privacy Statement.