“I love being in the event industry. If I weren’t a chef I would still be working in this industry in some capacity. I like being involved in the process from beginning to end and seeing our vision come to life,” says Corporate Executive Chef Elgin Woodman of A Joy Wallace Catering, Miami, FL.
And if you have ever attended a Catersource Conference & Tradeshow, you will note she is everywhere: teaching seminars, cooking competitively (she and fellow chef Paul Larsen of Blue Plate Catering won the DICED competition at CSES2015), walking the Tradeshow floor, and accepting awards on behalf of her work at A Joy Wallace Catering.
Woodman has been cooking since she was very young. Growing up in Lima, Peru, she learned recipes and techniques that she still uses when creating large-scale event menus. Of course, the years of study at both Florida International University and Johnson and Wales University increased her culinary ability, but it is the authentic dishes of her childhood that set her apart.
For her Lomo Saltado, a popular, traditional, and very tasty Peruvian dish featured in the recent Fifteen Chefs cookbook, Woodman pairs it with cilantro and a Peruvian corn risotto.
Lomo Saltado
Yield 50
Ingredients
50 6 oz steaks
10 garlic cloves
8 tsp Aji Amarillo pepper paste
2 pts Jubilee heirloom tomatoes
2-1/2 red onions, medium, cut into wedges
5 red peppers
¼ c parsley, chopped
8 Tbsp soy sauce
8 Tbsp red wine vinegar
2 yuccas
Method
1. Slice the yucca paper thin and then julienne those slices.
2. Deep fry yucca in a 375 degree fryer.
3. Season the steaks with salt and pepper.
4. In a hot sauté pan, sear the steak until crisp on both sides and finish in a 375 degree oven until the desired temperature.
5. In the same sauté pan, add some oil and sauté the garlic cloves with the aji Amarillo paste. Quickly add the peppers, onions, and tomatoes and season with salt and pepper. The vegetables need to remain slightly raw and still crisp.
6. Pour the soy sauce and vinegar over the vegetables and remove from the heat. Adjust the seasoning if necessary.
7. Before serving, add the chopped parsley. Serve the stirfry vegetables over the steak and garnish with the yucca strips.
Cilantro risotto
Yield 50
Ingredients
10 shallots, minced
10 garlic cloves, minced
2 Tbsp blended oil
2-1/2 quarts Aborio rice, raw
4 bunches cilantro
2-1/2 cups water
10 oz Peruvian frozen corn
4 qts water or stock
2 c heavy cream
2-1/2 c parmesan cheese, grated
Method
1. Purée the cilantro and the water in a blender and set aside.
2. Sweat the shallots and garlic in oil and stir in the rice.
3. Add the white wine and continue stirring until the wine is almost gone.
4. Add enough of the stock to cover the rice. Continue to stir until the stock evaporates. Repeat this step until the rice is cooked al dente. Salt appropriately and add the defrosted corn kernels.
5. In the final stage, add the cilantro purée, continuing to stir. Once the rice is al dente, finish with the parmesan cheese and cream.
Pick up a copy!
Want to see a few more of Chef Woodman’s unique range of recipes? Pick up a copy of Fifteen Chefs: inspiring & innovative recipes from the Leading Caterers of America from Amazon.com at tinyurl.com/nm7f9ne.
