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.
 
 | 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 16oz. Ribeye topped with Blue Cheese and Drizzled with a Port Wine Reduction
By Ahamefula Amachi

 

Summer is coming again and we are ready to start another grilling season. I think we should open it with a little decadent flair. Nothing says decadent like a 16oz. piece of meat with creamy blue cheese and a rich port wine reduction. Any dieting about to start or that is already in progress should be put on hold because this meal is worth savoring.
 
Ingredients:
 

  • 2-16 ounce Ribeye steaks

  • 8 ounces gorgonzola cheese wedges

  • 4 pieces baby bok choy trimmed & cut in half lengthwise blanched & refreshed

  • 2 cloves garlic minced

  • 2 teaspoons olive oil

  •  
    Port Wine Reduction
     
  • 1 medium onion small dice

  • 1 clove garlic minced

  • 1 bunch thyme

  • 1 qt tawny port wine

  • 6 cups beef stock

  • 1 tablespoon blended oil

  • Salt & Pepper to taste

  •  
    Preparation Port reduction:
     
    1)Place a medium sauce pan over medium high heat.
     
    2)Add the blended oil to the sauce pan and begin to sweat the onions & garlic.
     
    3)Once the onions start to become translucent add the port wine to deglaze the pan.
     
    4)Reduce heat on the pan when it comes to a simmer and let the port wine reduce down to approximately 1/2 cup.
     
    5)Add the beef stock and the thyme bring to a simmer and let reduce to approximately 1 1/2 cups.
     
    6)Remove the sauce from the heat and strain out the onions, garlic, and thyme.
     
    7)Place the sauce back in the pan and let reduce to approximately 1 cup.
     
    8)Remove the sauce from the heat and season with salt and pepper to taste.
     
    9)Optional: if you want to make the sauce a little richer you can whisk in an ounce or two of unsalted butter to the sauce.
     
    10)This sauce can be made a day in advance and reheated when it is ready to be used.
     
    Preparation Ribeye:
     
    1)Preheat grill
     
    2)Season the ribeyes and place them on the grill.
     
    3)Let the rib eyes grill for approximately 1 minute and the give each a quarter turn.
     
    4)Turn the ribeyes after 1 minute and repeat step 3.
     
    5)Place a wedge of gorgonzola a top each of the ribeye and close the grill lid.
     
    6)Pull the ribeyes of the grill and let rest for 5 minutes.
     
    7)Toss the baby bok choy with the minced garlic and olive oil. Season with salt and pepper.
     
    8)Place the bok choy on the grill and let heat through.
     
    9)Warm port wine reduction.
     
    10)Plate bok choy at the center and place the ribeye a little offset.
     
    11)Drizzle the reduction around the plate 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  | Jun.  | Jul.
     
     | 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.