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.  | Sept. - Oct.  | Nov.  | 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

 
Kung Pao Tempura Cauliflower
with garlic-lime-ginger marinated chickpeas
SERVES 15 people
 
Contributed by: THE PCC CULINARY TEAM

Cauliflower has come out the shadow of its popular cousin broccoli to show its versatility. Cauliflower is a wonderful blank slate that can be molded to suit almost any recipe. No longer is it relegated to a vegetable basket or a salad, cauliflower can be grilled, seared, braised, deep fried, mashed as a potato substitute, grated and used for a rice substitute or pureed for soups. This recipe pairs the tempura cauliflower with chickpeas as a tasty substitute for the chicken in this Kung Pao dish.
 


 
 

Tempura Cauliflower Ingredients
2 1/2 lbs cauliflower
3 tsp cornstarch
2 tsp baking powder
1 tsp salt
2 tsp sesame oil
10 grinds of fresh black pepper
1/2 cup water
2 c. rice flour
 
Chickpeas
2 1/2 cups of chickpeas drained
 
Chickpea Marinade Ingredients
3 tbl soy sauce
3 tbl rice wine vinegar
3 limes zest & juice
2 tbl agave nectar
2 tbl organic coconut oil melted
3 tbl cornstarch
 
Chickpea Sauté Ingredients
5 tbl coconut oil for sautéing
6 cloves garlic minced
1/2 cup ginger minced
1 1/2 tsp crushed red pepper flakes
3 cups kung pao sauce (see recipe below)
 
Garnish
4 bunch scallions thinly sliced
1 pt. cashews rough chop
Toasted sesame seeds
 
 
Instructions:
 
Kung Pao Sauce
Combine the following ingredients:
  • 3 tbl minced garlic
  • 2 tbl minced ginger
  • 2 tbl sriracha
  • 1 cup soy sauce
  • 3 tbls sugar
  • 1/2 cup rice vinegar
  • 1 tbl cornstarch with 1 tbl water for a slurry
  • oil for cooking
  • Kosher salt and freshly ground black pepper
 
Tempura Cauliflower
  1. Pre-heat fryer to 375 degrees
  2. Cut medium size cauliflower florets (fork size)
  3. Combine cornstarch, baking powder, salt, black pepper, sesame oil, 3/4 c. rice flour & cold water into a medium mixing bowl. Mix until thoroughly combined.
  4. Toss cauliflower florets into rice flour mixture. Thoroughly coat cauliflower with mixture. Toss in 1/2 cup rice flour and incorporate into mixture. There should not be any residual mixture left in the bowl. If there is residual mixture left in the bowl gradually add rice flour until cauliflower is fully coated.
  5. Fry cauliflower until golden brown. Set aside on cooling rack.
 
Chickpeas
  1. Combine lime juice, lime zest, soy sauce, rice wine vinegar, agave nectar, coconut oil & cornstarch in a mixing bowl.
  2. Add chickpeas and toss to combine. Let mixture marinate for at least 1 hour.
  3. Heat sauté pan with coconut oil. Add ginger & garlic and lightly sauté. Season with salt. Once garlic and ginger become fragrant and soften add marinated chickpeas. Sauté until chickpeas begin to caramelize. Remove from heat.
 
Kung Pao Tempura Cauliflower with Chickpeas
  1. Combine sautéed chickpea mixture & tempura cauliflower in deep hotel pan
  2. Toss with 2 cups kung pao sauce until thoroughly coated. If it looks "dry" add 1 ½ cups of kung pao and toss.
  3. Transfer to shallow pan and heat through in oven
  4. Lightly toast sesame seeds
  5. Garnish with scallions, toasted sesame seeds and cashews
 

 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept. - Oct.  | Nov.  | 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.