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Stuck for a sauce

post #1 of 14
Thread Starter 

Hey guys looking for a good sauce that would go with a prosciutto and gorgonzola stuffed chicken breast. was thinking a simple bechamel or possibly a seasoned tomato paste to help keep the chicken from drying out in chafers.

 

course, the complaint I am getting is that after a mere 2 hours in a chafing dish my chicken looks dryrolleyes.gif

 

any ideas, tips or what have you would be great.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #2 of 14

Have you tried a warm vinaigrette?  Herbs, roasted garlic, carmelized onion, balsamic...Leave it chunky for some body and its bastable while in the chafers

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #3 of 14
Thread Starter 

I did a simple brown butter and cream sauce so as to not interfere  too much with the actual stuffing in the chicken, got a huge compliment from my biggest critic at work too.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 14

gunnar,

glad to see you're (ahem), back in the swing of things! my first thought for a sauce was something lemony..a simple buerre blanc perhaps or something with a little more oomph ...second thought was a roasted red pepper sauce.....curious though, why is the chicken even in the chafing dish that long to begin with?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #5 of 14
Thread Starter 

welcome to the wonderful world of corporate dining. I work for Eurest dining services who has a contract with Medtronics here in Santa Rosa. Both are International companies, so they have visiting doctors and such  and provide lunches for them so they don't get distracted or have to drive a country mile for a decent place to eat. The minimum you can order is for 10., but this one AA has only three doctors and still puts in the order and then goes and eats too after the doctor have had thier fill. Well, they specify what time they want the food set up. I make the food as fresh to that delivery time as possible and then get it sent to boardroom of their choice at the time specified on the order form. This does not take into account meetings running late, doctors running late or a certain admin coming in two hours after setup and stating that the food is dry cause she couldn't be there at the time it was delivered. Of course all the above is my fault and I should have just learned a long time ago how to cook a chicken breast that can last all day in a chafer and never be tough or dryrolleyes.gif

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 14

How about a Marsala or Bordelaise on that ?

post #7 of 14
Thread Starter 

the idea was to have a mild sauce that would not interfere with the flavor of the Gorgonzola stuffed into the chicken. All I did was pan sear the chicken with bits of trimmed off chicken and then finished the chicken in the oven while I did a quick saute of garlic and butter then did a pan release using mirin, let reduce added some sour cream and a touch of milk.  Stirred till the consistency i wanted and poured over just come to temp chicken breasts. stuffed into chafer and sent out the door for delivery. My problem child got to it 3 hours later and declared it still delicious and a vast improvement over the catering that went out tuesday.  It still surprises me what people expect.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #8 of 14

ooh, i got one for you.....a cranberry orange(zest) beurre nantais..light and lively and a great balance for the gorgonzola and proscuitto....

do you have cambro holding boxes? i know you know that they hold food for hours without further cooking and the steam from the saran wrapped pans helps to keep it moist..they are invaluable for catering, and there are cambros for single hotel pans as well...maybe send the food in one of those and someone on the other end can transfer to a chafer when its time...just a thought...hate to see all your good work get ruined by someone else's carelessness or not understanding....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 14

Hey Chef,

  I've found over the years that most of my real problem customers weren't really requesting something different, just requesting a little attention.

This is my bro-inlaws favorite dish. I do like you. A light blandish cream sauce. I load up the cheese. The only difference is I wrap the chix with the

proscuitto and sear it.

 

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 14
Thread Starter 

oddly enough it was coming up with such a bland sauce that was kinda stumping me...and being very frustrated with this particular person didn't help. I don't know why I didn't see the solution immediately.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #11 of 14

A basic veloute should solve your problem.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #12 of 14

A veloute would be good, I used to do an airline breast stuffed with spinach, panchetta, goat cheese & sun dried tomatoes,  served with a veloute , touch of dry sherry and rosemary. Stock was from roasted bones,  Worked well.

post #13 of 14

I would take the drippings from the chicken either oven done or pan seared and make into a light veloute using some stock then strain. I would pour over the breast in the chaffer. Every once in a while I would pour a dab more sauce over them so they always look fresh .

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #14 of 14
Quote:
Originally Posted by Gunnar View Post I should have just learned a long time ago how to cook a chicken breast that can last all day in a chafer and never be tough or dryrolleyes.gif


thumb.gif Yes of course!

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