Power Up with Proteins!

Protein, a center of the plate darling, has always been desired due to consumer interest in basic nutrition and healthful lifestyles. Among them, poultry, beef, and fish were the top three proteins ID’d in Catersource’s 2014 end-of-the-year trends survey. Yet, consumers and the chefs who love them have had to get creative with their proteins as of late, due to the H5N2 poultry virus decreasing supply of chicken and turkey, and the corresponding price upswing. Not only that—the demand for protein-powered vegan, gluten-free, and vegetarian meals show no sign of abating.

While alternatives to traditional and beloved proteins have emerged (exotic meats such as wild boar, elk, and rattlesnake, and algae products, insects, and pulse flours), the reality is that not every audience will embrace exotic meats, nor will they entirely welcome legumes as a main or first course.

Will there be enough turkey for Thanksgiving? Eggs for the frittata? Time will tell, but given the chance that chickens will cross the road and turkeys will trot off tables this year, Catersource spoke with catering chefs throughout the US, discussing a favorite protein and why it should be in the center of your next plated event.

Chef/owner Cade Nagy, Catering by Design, Denver, CO

Lamb // 100 grams = 25 g protein

“My customers demand lamb on our menus. Lamb screams Colorado,” says Chef Cade Nagy. “Aromatic and tender, lamb is extremely versatile and can work with an infinite number of flavor combinations with accompanying sauces.” Caterers can pair lamb with tzatziki for a great Greek dish; make a brothy Middle Eastern stew, replete with cumin, chickpeas, and coriander; assemble a tasty East Indian chops dish with couscous, and garam masala—or make a certified crowd-pleaser such as Chef Nagy’s meatballs (below).

As of 2014, there were approximately 80,000 sheep farms and ranches in the US, the vast majority family owned and operated. From small flocks grazing on the grasses of the Northeast to larger flocks in the high mountain ranges of the West, American sheep are reared on high-quality natural forage diets with minimal environmental impact and an eye toward stewardship and conservation. But for the end-user, it’s also that wallop of protein that makes the difference—very close in comparison to salmon and chicken.

While winning over the tastebuds has been a struggle—few people seem to want to eat it on a regular basis, with statistics cited of less than a pound per person per year—lamb is making headway due to people like Chef Nagy, who says, “It’s as simple as choosing lamb over the other meats. The ‘serving them and selling them’ part becomes easier in most cases because my clients expect something unique from us.” The chef also notes that while lamb meatballs can cost on average about 10% more than using beef, he can charge a little more than 20% than a regular meatball.

Recipe and image: American Lamb Board

American lamb meatballs
with caramelized onion balsamic sauce and fresh ricotta
Yield: 12 meatballs

Meatballs ingredients
I medium onion, finely chopped
2 Tbsp olive oil
2 Tbsp frozen or fresh basil leaves, chopped
2 Tbsp frozen or fresh marjoram leaves, chopped
2 lbs ground American lamb
¼ lb ground pork, preferably Kurabuto
3 large eggs
1 cup Italian bread crumbs
Salt and pepper to taste

Sauce ingredients
2 large white onions, finely diced
2 shallots, finely diced
2 cloves garlic, crushed
2 Tbsp olive oil
2 cups balsamic vinegar
½ cup fresh basil leaves, finely chopped, or frozen basil
40 oz spaghetti sauce

Method
For the meatballs:
1. In a small saucepan, sauté onion in oil until translucent. Add basil and marjoram; cook for 1 minute. Remove from heat; cool at room temperature.
2. In a medium mixing bowl, add lamb, pork, eggs, bread crumbs, salt, pepper, and onion mixture. Mix together well by hand; refrigerate for 1 hour.
3. Dip hands in water to keep meat from sticking. Roll an approximately 3 to 3-1/2-inch diameter meatball by hand; place on a lightly oiled cookie pan. Carefully place meatballs in a deep fat fryer at 350ºF; cook for about 1 minute or until just seared on the outside. 
4. Remove meatballs; place on cooking tray.
5. Place tray in oven; bake at 350ºF until meatballs are done to medium, about 20 minutes. Remove from pan; drain on wire rack. 

For the sauce:
1. In a medium saucepan, sauté onion, shallots, and garlic in oil until onions are translucent.
2. Add vinegar; reduce until mixture is reduced to 1/4 cup.  Add basil and spaghetti sauce; cook for 1 hour on low, stirring often.

In a large pot, add meatballs; cover with sauce. Simmer on low for about 4 hours. 

To serve: Spoon one meatball on plate with some sauce. Top with fresh ricotta cheese.  Garnish with a piece of deep fried basil.

Innovation Chef Jenna Johansen, Epicurean Group, Centennial, CO

Quinoa (dry) // 100 grams = 14 g protein

“We love to serve this quinoa vegetable cake as a year-round protein alternative to meat,” says Innovation Chef Jenna Johansen. “These cakes are bound with puréed cauliflower to give them great flavor and also keep them vegan. The potato starch is our secret ingredient to act as binder while keeping the cakes gluten free.” For every event, the chef stresses, Epicurean Group offers vegan and gluten free options for guests with food allergies, sensitivities, or special diets. The items are low in fat, high in fiber and nutrients, and feature a limited number of allergen triggers.

Served as a protein replacement on a salad, over crisp broccoli greens and kale, or with roasted cauliflower, wilted greens, and tomato sauce (as shown in the photo), this dish hits on all cylinders. Chef Johansen also suggests finishing the cakes with a vegan cashew cream in place of a dairy-based sauce.

“Long gone are the days where caterers can offer a grilled portobella mushroom and expect clients to be excited about it,” says Johansen. “Here in Colorado, we are one of the ‘thinnest’ states in the nation. Our clients have high expectations of healthful food that is readily available, and they expect it to be interesting and delicious.”

Quinoa vegetable cakes
Yield: 100 cakes (50 portions)

Ingredients
2 gals. quinoa, cooked
1 gal. cauliflower purée
(note below, all vegetables are dry measure)
1 qt. broccoli slaw, julienned
½ qt zucchini, julienned
½ qt yellow squash, julienned
½ qt yellow onion, julienned
½ qt red bell pepper, seeded & julienned
1 qt spinach, sautéed
1 qt potato starch
¼ cup garlic, fresh, minced
4 Tbsp arrow root
1 cup agave
1 tsp paprika (smoked)

Method
1. Cook quinoa according to package directions
2. Steam cauliflower until soft. Purée until smooth and cool.
3. Sauté broccoli slaw, zucchini, squash, peppers, and onions with garlic until al dente. Place aside in a refrigerator to cool.
4. Mix all ingredients together in a large bowl.
5. Adjust consistency with potato starch (may need more depending upon how wet the cauliflower is)
6. Season with kosher salt and black pepper to taste
7. Mold using #10 (3 oz) scoop and metal ring
8. Freeze individually
9. To serve, sear from frozen, allow to thaw, then heat in oven to internal temperature of 165˚.

Vegan cashew cream

Ingredients
2 cups water                                                             
2½ cups cashews, roasted and salted                   
2 lemons, zest                                               
1 tsp lemon juice                                                      
Kosher salt to taste

Method
1. Soak the cashews in cold water for a minimum of 6 hours or overnight. 
2. Drain and rinse. 
3. Mix all ingredients in a food processor until thick and smooth.
4. Adjust the seasoning, if necessary, and, if the mix is too thick, thin the cream with a little bit of cold water.

Executive Chef LJ Klink, CEC, CCA, ACE, and winner of Food Network’s Extreme Chef

Lentils (boiled) // 1 cup = 18 g protein

“When I started out in fine dining, I utilized lentils in maybe two or three capacities—and that’s a shame because I really missed the boat,” Chef LJ Klink espoused. “I had vegetarian options, I had vegan options, but I didn’t use lentils in either of them.”

That changed when Klink began working to promote school nutrition, keeping in mind federal regulations—and also working with a budget that allotted $1.09 on national average per child at lunchtime. “For example,” Klink says, “when we talk about sustainability, we can also talk about fiscal sustainability. With school food, we have about a buck o-nine on national average that we can put on that plate. I used to complain that I had to stay between 10 and 12 dollars my cost on a plate! It’s challenging to do a dollar o-nine and still get the value of nutrients required, meet the other requirements, make the kiddos happy—and make the bookkeepers happy as well.

“Lentils provide lean, plant-based protein and are sustainable. This is something that takes less water to grow than it takes to sustain a chicken, or a cow, or a pig,” he says. Also, it takes 43 gallons of water to produce one pound of lentils versus 1,857 gallons of water to produce one pound of beef. And cost? Seven cents per serving versus $1.07 for beef.

For Klink’s Balsamic Lentil Salad with a “beautiful balsamic vinaigrette,” he offers a variety of versatile serving ideas. “You can pick up the salad cup and just eat it as a lettuce wrap. You can put the whole thing onto a salad bar; you can chiffonade the butter leaf and put the rest on as a complement.”

We have the opportunity, Klink says, to use an ancient food that is wonderful for our bodies. Why wouldn’t we want to do such an awesome thing?

Balsamic lentil salad
in a butter lettuce cup
Yield: 6 to 8

Ingredients
1 lb (cooked weight) lentils, frozen or dry
½ cup red bell pepper, small dice
1-1/2 cups carrot, brunoise cut
1-1/2 cups yellow pear tomato, halved
1 cup fresh spinach
¼ cup feta cheese, crumbled
2 Tbsp Kalamata olives, thinly sliced lengthwise
1–2 heads Boston bibb/butter lettuce (for 6 to 8 serving cups)

Balsamic dressing
8 oz balsamic vinegar
1 Tbsp Dijon mustard
2 Tbsp green onions, minced
1–2 cloves garlic
2 Tbsp oregano, freshly chopped
½ cup honey
½ tsp black pepper
1 tsp kosher salt
4 oz olive oil

Method
1. If using frozen lentils, steep in boiling water until thawed. If using dry lentils, cook 1-3/4 pounds of dry lentils until tender, then remove from heat and allow to cool.
2. In a large bowl, mix mustard, minced green onions, garlic and honey. While blending on high speed, slowly pour in olive oil. Blend in bucket until emulsification occurs with emersion blender or a food processor. Add pepper and salt; stir.
3. Mix vegetables with the cold lentils in a large bowl. Pour over dressing and fold into ingredients until well-mixed.
4. Salad is best if made and tossed 24 hours in advance of service, and refrigerated at 41 degrees or lower for ingredients to marry. Lentils and dressing should be allowed to marinate for at least two hours before service. Mix in the feta cheese at service.
5. Dressing can be stored up to 10 days in the cooler. Follow HACCAP Plan as directed by your health regulation and always label with name and date.

Chef Robin Selden, Marcia Selden Catering & Event Planning, Stamford, CT

Salmon // 100 grams = 20 g protein

According to the National Aquaculture Association, over two-thirds of all seafood consumption in the US takes place outside the home, and Chef Robin Selden’s Herb Grilled Salmon is an entrée that satisfies her clients’ desires for healthful but creative options. “Our clients are very health conscious,” says Selden, “so we’re challenged with creating dishes that are wholesome but still inventive and yummy.” Salmon really is the perfect food, Selden enthuses, saying it’s packed with heart healthy Omega-3s and vitamin D, but it can be prepared in infinite ways that complement many different types of cuisine.

“Our Herb Grilled Salmon is light and bursting with fresh herbs and lemon juice,” she says. “It’s simple and delicious, and allows the accompaniments to shine. Our ‘fettuccini’ of asparagus is a showstopper—it’s a great combination of visual #foodporn and healthy deliciousness to eat!”

Herb grilled salmon
with asparagus and watermelon fettuccini, aged sherry dijonnaise
Yield: 10 servings

Grilled salmon

Ingredients
10 salmon filets, 6 oz.
¼ cup dijon mustard
¼ cup fresh lemon juice
¼ cup olive oil
1 Tbsp rosemary, chopped
2 Tbsp thyme, chopped

Method
1. Mix mustard, lemon juice, olive oil, thyme, and rosemary in a small bowl.
2. Brush oil over both sides of filets and let marinate for 1 hour.
3. Preheat grill. Grill until cooked to medium, approximately 4 minutes per side.

Aged sherry dijonnaise

Ingredients
1 cup mayonnaise
¼ cup dijon mustard
1 tsp fresh lemon juice
1 tsp lemon zest
¼ cup aged sherry

Method
Combine all ingredients in a small bowl and refrigerate before serving.

Asparagus and watermelon fettuccini

Ingredients
3 lbs jumbo asparagus
50 Parisienne scoops, seedless watermelon (5 scoops per plate)
30 oven roasted heirloom cherry tomatoes (halved, 6 halves per plate)
2 Tbsp fresh lemon juice
¼ cup sherry vinegar
1 Tbsp honey
½ cup extra virgin olive oil
1 pkg confetti of edible orchids

Method
1. Whisk together lemon juice, vinegar, honey, and EVOO. Season with salt and pepper to taste.
2. Using a vegetable peeler, shave the asparagus lengthwise to create strips. Arrange on plates.
3. Add tomatoes and watermelon scoops.
4. Drizzle with vinaigrette.
5. Sprinkle with edible orchids, Maldon salt, and freshly cracked pepper.
6. Place salmon on plate and sauce next to it in spoon.

Executive Chef Greg Ziegenfuss, Butler’s Pantry, St. Louis, MO

Mushrooms (uncooked) // 100 grams = 3.3 g protein

“Mushrooms can provide more than great taste and texture in meals,” says Executive Chef Greg Ziegenfuss, “they actually have surprisingly high nutritional value.” Mushrooms are naturally low in fat, carbohydrates, sodium, cholesterol, and calories, while boasting a healthy dose of antioxidants, dietary fiber, essential minerals, vitamins, and unique proteins.

Over the past five years, Ziegenfuss notes that vegetarian cuisine and related dietary requests have increased greatly in the catering world. “We have to be creative while getting in front of trends and dietary needs to present delicious, as well as ‘eye’ appealing meals. Mushrooms fit nicely in the delicious category and only require a small amount of a healthy, flavorful fat for cooking. Try adding extra virgin olive oil, herbs, garlic, wine, or fortified wine to maintain the nutritious element while still tasting great.” For an eye-appealing dish, the chef suggests selecting mushrooms with different shapes and textures, such as with his recipe below.

Speaking to the increased interest in vegetarian options, the chef noted, “We have improved our kitchen and catering menus to incorporate seasonal, veggie-friendly meals.” For example, Butler’s Pantry recently launched a seasonal vegetarian tasting menu that includes options such as herb gnocchi with arugula pesto, spring peas, tendrils, and shaved parmesan; eggplant roulade with goat cheese, arugula, peppers, mushrooms, and Israeli cous cous; and butternut ravioli with lemon garlic butter and shaved parmesan.

The mushroom dish can be served as a first course for vegetarians and non-vegetarians alike. It can also be made vegan by omitting the butter and substituting extra virgin olive oil. With the addition of grain, rice, or legumes, the dish can also be served as a fulfilling entrée for vegetarians.

Fricassee of forest mushrooms
with hearty greens and sherry vinaigrette
Yield: 50

Fricassee

Ingredients
10 lbs. assorted mushrooms (crimini, shiitake, chanterelle, oyster and portobello), sliced ¼” thick
12 shallots, minced
⅓ cup garlic, minced
3 cups sherry
1 cup clarified butter          
⅓ cup fresh thyme, minced
¾ cup fresh parsley, chopped
Kosher salt and white pepper

Method
1. Over a high heat, melt the butter in a large rondeau, add the shallots and sauté until opaque.
2. Add the mushrooms and sauté until they begin to brown.
3. Add the garlic and sauté until the mixture becomes aromatic and add the sherry and cook until most liquid has dried out.
4. Remove from the heat, stir in the herbs and season to taste with the Kosher salt and white pepper.

Sherry vinaigrette

Ingredients
2 cups sherry vinegar
1 cup honey
⅓ cup dijon mustard
1 qt. olive oil
Kosher salt and white pepper

Method
1. In a mixing bowl, whisk the sherry vinegar, honey, and mustard together.
2. Gradually whisk in the oil until it emulsifies and season with Kosher salt and white pepper to taste. Refrigerate.

NOTE: The dressing may be made and refrigerated for an indefinite period of time. It may, however, have to be re-emulsified prior to serving.

Hearty greens

Ingredients
1¼ gals radicchio, chopped
1¼ gals bleached frisée, chopped  
1¼ gals young arugula, chopped    
1¼ gals kale, chopped         
1 Tbsp kosher salt                           
2 tsp white pepper

Method
1. Wash and spin dry the radicchio, arugula, and kale.
2. Toss the greens in the sherry vinaigrette and thoroughly coat.

Presentation
Place approximately 1 to 1½ cups of the greens on each plate, add 2–3 oz. of the fricassee and serve immediately.

Chef/Owner Dawn Tageman, The Wild Thyme Company, San Diego, CA

Photo: Garrett Richardson

Beef // 100 grams = 20 g protein

“The flatiron steak remains a very affordable cut in today’s beef market,” says Chef/Owner Dawn Tageman. “Beyond that, it is super rich and a 4- to 6-oz cut for a plated entrée is a perfect portion.” 

Beef is one of the cornerstones in the muscle-building protein triumvirate of beef-fish-chicken and while more “fatty” than its compatriots, the make-up of fat varies in how the animal has been fed, be it grain or grass (grass being the better of the two, for many reasons).

What’s so great about grass fed beef? Decreased cholesterol, increased Omega-3 fats, and a super boost of CLA, which assists in immune and inflammatory system support, improved bone mass, and maintenance of lean body mass, among other benefits.

On “Polo Sundays” throughout the summer and into September at The San Diego Polo Fields, The Wild Thyme cooks up flatiron steak, its “go to” grill-outside meal—something the clientele just can’t seem to get enough of. “We love the flatiron steak, as it reminds us of the way a tenderloin eats, with very little fat,” says Tageman. “It’s best cooked medium rare to medium and is most tender at those temperatures.

“The flavor traits of a flatiron are akin to a New York steak, and it embraces any kind of sauce or ethnic variation,” says Tageman. “It stays tender and juicy for a good amount of time, which makes it ideal for a variety of catering applications.”

The flatiron takes to many different cooking techniques, be it grilled, griddled, baked, broiled, or wokked. For her recipe, Chef Tageman added a combination of ramps, green garlic, fiddlehead ferns, peas, morel mushrooms, and Thumbelina carrots along with a smoked chili BBQ glaze.

Photo: Garrett Richardson

Grilled Flatiron Steak 
with Spring Vegetables and Grilled Wild Ramps
Yield: 1

Ingredients
6 oz cleaned flatiron steak (we suggest sterling sustainable grass fed silver or prime, dependent upon client budget)
1 oz Chipotle BBQ glaze, recipe below
6 oz of your favorite seasonal vegetables, roasted with EVOO, sel de guerande and cracked black pepper
Use a variety of colors and textures to give the dish a sexy “wow” factor
1 to 2 pieces ramps (can use spring onions or green onions if unavailable) grilled with EVOO, sel de guerande and cracked black pepper

Chipotle BBQ Glaze

Ingredients
1 ea poblano pepper, bruinoise
1 ea red bell pepper, bruinoise
1 ea red onion, brunoise
½ bunch cilantro, chopped
4 cups BBQ sauce
1 tsp Adobo sauce from a can of chipotle peppers

Method
1. Sauté the vegetables in olive oil until golden, add to the BBQ sauce.
2. Fold in the adobo sauce and the chopped cilantro.