Stuck for a sauce

Discussion in 'Professional Chefs' started by gunnar, Sep 7, 2011.

  1. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    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 dry/img/vbsmilies/smilies/rolleyes.gif

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

    chefhow

    Messages:
    843
    Likes Received:
    12
    Exp:
    Professional Chef
    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
     
  3. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    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.
     
  4. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    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
     
  5. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    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 dry/img/vbsmilies/smilies/rolleyes.gif
     
  6. chefross

    chefross

    Messages:
    2,677
    Likes Received:
    348
    Exp:
    Former Chef
    How about a Marsala or Bordelaise on that ?
     
  7. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    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.
     
  8. durangojo

    durangojo

    Messages:
    2,171
    Likes Received:
    89
    Exp:
    Professional Chef
    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
     
  9. panini

    panini

    Messages:
    5,167
    Likes Received:
    282
    Exp:
    Owner/Operator
    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.
     
  10. gunnar

    gunnar

    Messages:
    1,447
    Likes Received:
    47
    Exp:
    Professional Chef
    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.
     
  11. apprentichef

    apprentichef

    Messages:
    96
    Likes Received:
    24
    Exp:
    Line Cook
    A basic veloute should solve your problem.
     
  12. chefbuba

    chefbuba

    Messages:
    2,211
    Likes Received:
    473
    Exp:
    Retired Chef
    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.
     
  13. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    174
    Exp:
    Retired Chef
    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 .
     
  14. kuan

    kuan Moderator Staff Member

    Messages:
    6,726
    Likes Received:
    329
    Exp:
    Retired Chef
    /img/vbsmilies/smilies/thumb.gif Yes of course!