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  | Jun.  | Jul.
 
Aug.  | 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

 
Grilled Jerked Tuna
w/ Pineapple Salsa over a Roasted Corn & Tomato Salad
By Ahamefula Amachi
 

It's the dog days of summer and there's no better time to be cooking on the grill than now. If you happen to be at the shore and the catch of the day (or early morning deep sea fishing trip) is tuna, give this one a try.
 
Ingredients for Pineapple Salsa:
 

  • 1 medium pineapple, small dice

  •  
  • 1 medium red pepper small dice

  •  
  • 1 medium red onion small dice

  •  
  • Salt & pepper to taste

  •  
  • 2 jalapeno peppers seeded & small dice

  •  
  • 1/2 bunch cilantro thoroughly washed and minced

  •  

    Preparations:
     
    1) Combine all the ingredients in a mixing bowl and combine thoroughly.
     
    2) Place salsa in a non-reactive container and refrigerate.
     
    * The pineapple salsa can be made at least two days in advance.
     
    Ingredients for Wet Jerk Rub:
     

  • 2 bunch chives rough chop

  •  
  • 2 bunch parsley rough chop

  •  
  • 4 Serrano peppers seeded

  •  
  • 2 lemons remove zest and juice

  •  
  • 2 limes remove zest and juice

  •  
  • 1 orange remove zest and juice

  •  
  • 2 cloves garlic crushed

  •  
  • 1/2 bunch thyme (leaves stripped from stems)

  •  
  • 1 small piece of ginger peeled and rough chopped

  •  
  • 1 bunch cilantro trimmed, rough chop

  •  
  • 1/4 cup olive oil

  •  

    Preparations:
     
    1) Combine all the ingredients including citrus fruit zest into a blender and puree into a paste. If the jerk rub seems to be too thick, it can be adjusted by adding a few tablespoons of water.
     
    * The wet jerk rub can be prepared two days ahead of time.
     
    Note: When removing the zest from the citrus fruit, take care not to remove any of the white rind, since it is very bitter. Also, if you don't have a zester, a vegetable peeler can be used to remove the zest, and then the pieces can be cut into thin strips.
     
    Ingredients for Roasted Corn and Tomato Salad:
     

  • 8 ears of yellow corn shucked

  •  
  • 8 plum tomatoes medium dice

  •  
  • 3 green bell peppers small dice

  •  
  • 2 red bell peppers small dice

  •  
  • 1/2 bunch tarragon minced

  •  
  • 1 tsp ground cumin

  •  
  • 1/2 tsp Chinese five spice

  •  
  • 1/4 tsp salt

  •  
  • 1/4 tsp ground black pepper

  •  
  • 1/4 cup vegetable oil

  •  

    Preparations:
     
    1) Preheat grill.
     
    2) Rub corn with the oil and place them on the grill.
     
    3) Turn the corn on the grill approximately every 2-minute until the corn becomes tender.
     
    4) Remove the corn from the grill and let cool.
     
    5) While corn is cooling place the other ingredients in a large mixing bowl.
     
    6) Once the corn is cooled, remove the corn from the cob.
     
    7) Add the corn to the bowl and combine with the other ingredients.
     
    8) Taste the salad and adjust the seasoning as needed.
     
    * The salad can be made the day before you want to serve it.
     
    Note: I find that easiest way to remove the corn from the cob is to cut the corn in half and then stand each piece up and use a serrated knife to remove the kernels.
     
    Ingredients for Grilled Jerked Tuna
    w/ Pineapple Salsa over a Roasted Corn and Tomato Salad:

     

  • 4 - 6oz Ahi tuna steaks

  •  
  • 12oz wet jerk rub

  •  
  • 12oz pineapple salsa

  •  
  • 20oz roasted corn and tomato salsa

  •  

    Preparations:
     
    1) Marinate tuna in the jerk rub and place in the refrigerator for about 30-45 minutes
     
    2) Preheat grill and carefully spray with non-stick spray.
     
    3) Pull the tuna out of the refrigerator about 5 minutes before you are ready to grill.
     
    4) Place tuna steaks on the grill and let them cook for 1 minute. Rotate them a quarter turn and let cook for another minute. Turn the tuna over and repeat this process (depending on the thickness of the tuna, you may need to adjust your cooking time, see note below). Rotating the steaks on each side will give the steaks nice crisscrossed char-grill lines.
     
    5) Place about 5oz of the corn salad in the middle of your plate and angle the tuna on the salad and top with the pineapple salsa.
     
    6) Repeat step 5 for the remaining tuna.
     
    7) ENJOY!!
     
    Note: You can cook your tuna to any temperature, but I recommend rare to medium rare. Anything else in my opinion is no different than canned tuna.
     
    Beverage suggestions: I think summer ale style beer or a glass of Gewurztraminer or Riesling wine would well with this dish.
     

    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  | Jun.  | Jul.  | Aug.
     
    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.