SODEXO Dining and Catering Food Demo

SODEXO Chefs at work

I was fortunate yesterday to be able to attend a session during our Staff Summit called Healthy Eating Options on Campus. It was put on by SODEXO who does are dining and catering at Chapman University. Their chefs prepared a couple of items for us right in front of us. And we got ample samples. Even though these recipes aren't completely vegetarian, I'm posting them below. They were very good. I'm thinking I could use these sauces in some other recipes.

Asian Peanut Sauce
Ingredients:

1/8 tsp Garlic, Fresh
1/8 tsp Ginger Root Fresh
2 1/2 tsp Soy Sauce
1 1/8 tsp Oyster Sauce
1 1/8 Ketchup
2 1/3 ounces Water
2 1/2 tsp Granulated Sugar
2 1/2 tsp Red Wine Vinegar
1/8 tsp Crush Dry Red Peppers
5/8 tsp Sherry Wine Vinegar
1 1/3 ounces Peanut Butter, Creamy
2 tsp Sesame Seed Oil Chinese

SODEXO Chefs preparing food

Preparation
Quickly stir-fry garlic and ginger until they
start to turn brown

Add remaining ingredients, EXCEPT SESAME OIL
Bring to boil, reduce heat & simmer for 5 minutes
(w/ a minimum internal temp. of 165 degrees F for 15 sec.)

Stir in Sesame Oil

Cool quickly in Fridge

Spicy Cilantro Marinade (Shrimp Grillin’)
Ingredients:

2 tsp Peanut Oil
1 tbsp Fresh Ginger
1 tbsp Fresh Garlic
1/2 bunch Chopped Cilantro
4 Green Onions
Pinch Crushed Red Chilies
4 Shrimp Peeled, Deveined, Raw
 

Lettuce Wrap with Shrimp

Lettuce Wrap

1 1/2 cup Thin Diced Carrots
4 leaves Lettuce - Iceberg, Trimmed
2 tbsp Cilantro, Fresh
1 Lime (cut in 1/8)
Preparation
To assemble: Make 2 lettuce cups
select outer leaves of iceburg or green
leaf lettuce to make cups. For each lettuce cup place 1 1/2 oz carrot slaw, 1 shrimp, cilantro & serve with peanut sauce & lime. Serve immediately.Ingredients: