THE CATERING RACE : Caterer’s Choice

These are recipes that L.A.’s top caterers are proud of--or at least willing to let the competition take a look at. Don’t worry--we’ve tested them.

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These appetizers from Good Gracious! are very easy to cook and are wonderful as finger food.

ASPARAGUS WITH SWEET-AND-SOUR DRESSING

2 bunches thin asparagus, ends trimmed

2 teaspoons sesame oil

3 tablespoons white vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup oil

In rapidly boiling water, briefly cook asparagus until tender, about 3 to 5 minutes. Drain, rinse in cold water, pat dry and set aside.

In jar, combine sesame oil, vinegar, sugar, salt, pepper and oil. Shake until ingredients combine in smooth dressing. Makes 8 servings.

Each serving contains about:

108 calories; 150 mg sodium; 0 cholesterol; 8 grams fat; 8 grams carbohydrates; 3 grams protein; 0.94 gram fiber.

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This appetizer from La Cuisine was a huge hit with The Times Food staff; they’d surely be a hit with your guests.

KOREAN-MARINATED SHRIMP

1/2 cup fresh-squeezed orange juice

1/4 cup Sherry

1/2 cup sesame oil

2/3 cup soy sauce

2 tablespoons chopped ginger root

1 tablespoon chopped garlic

Grated zest 1 orange

2 pounds shrimp, peeled and deveined (16 to 20 per pound size)

Orange slices

Watercress

In large mixing bowl, mix orange juice, Sherry, sesame oil, soy sauce, ginger, garlic and orange zest. Add shrimp and marinate 20 minutes, turning occasionally. Remove from marinade. Drain.

Saute shrimp in batches in hot, flat, non-stick skillet, 1 1/2 minutes per side. Heap on plate and garnish with slices of orange and watercress. Makes 6 servings.

Each serving contains about:

236 calories; 557 mg sodium; 227 mg cholesterol; 7 grams fat; 5 grams carbohydrates; 31 grams protein; 0.07 gram fiber.

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This recipe comes from Somerset. It calls for a center-cut of tuna so that you end up with perfect rounds.

SEARED TUNA TACO HORS D’OEUVRES

12 won ton skins

Oil

1/2 pound center-cut loin of tuna

1 tablespoon Chinese 5-spice powder

Ginger-Sesame Mayonnaise

Pickled ginger

Daikon sprouts

Cut won ton skins into 24 (1/2-inch) disks and deep-fry to golden brown. Drain on paper towels.

Season tuna with Chinese 5-spice powder. In heavy-bottomed skillet, sear on all sides over high heat until charred on outside and rare on inside. Allow to cool. Spread each won ton disk with 1/4 teaspoon Ginger-Sesame Mayonnaise. Slice tuna into medallions and place on mayonnaise. Garnish with pickled ginger and daikon sprouts. Makes 24.

Each serving contains about:

93 calories; 71 mg sodium; 15 mg cholesterol; 9 grams fat; 1 gram carbohydrates; 3 grams protein; 0.04 gram fiber.

Ginger-Sesame Mayonnaise

3 tablespoons minced ginger root

3/4 teaspoon minced garlic

1/2 teaspoon salt

1 egg yolk

2 teaspoons lemon juice

2/3 cup peanut oil or canola oil

2 1/2 tablespoons sesame oil

In blender, process ginger, garlic, salt, egg yolk and lemon juice on high speed 30 seconds. Mix peanut oil and sesame oil and add slowly to egg yolk mixture with motor running to make thick mayonnaise. (Save egg white for another use.) Adjust seasonings to taste. Makes 1 cup.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.

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This soup from Rococo was served at the luncheon at which the former President honored Mikhail Gorbachev with the first Ronald Reagan Freedom Award. The presentation, in red peppers, is lovely.

RED PEPPER-PEAR SOUP

11 sweet red peppers

3 carrots, peeled and sliced

1 pear, peeled and quartered

1 clove garlic, peeled and chopped

1 tablespoon olive oil

1/4 cup butter

1 quart chicken stock

Roast 2 peppers under broiler. When charred, peel and seed and set aside. Seed and slice 6 more peppers.

In medium skillet, saute sliced peppers, carrots, pear and garlic in oil and butter 8 to 10 minutes, until tender. Add chicken stock, bring to boil and simmer 30 minutes. Add 1 roasted pepper and puree in food processor until smooth. Chill.

To assemble, cut remaining 3 peppers in half lengthwise and remove seeds. Ladle soup into peppers and garnish with roasted pepper slices. Makes 4 1/2 cups, or about 6 servings.

Each serving contains about:

173 calories; 610 mg sodium; 21 mg cholesterol; 11 grams fat; 15 grams carbohydrates; 5 grams protein; 1.21 grams fiber.

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This recipe from Rococo makes a wonderful garnish for chicken or pork.

MANGO-BLACK BEAN SALSA

6 cups diced mangoes

2 cups finely diced red onions

2 cups cooked black beans

3 to 4 jalapeno chiles, seeded and minced

1/4 cup chopped cilantro

4 teaspoons minced garlic

2 tablespoons extra-virgin olive oil

1/4 cup fresh-squeezed lime juice

4 teaspoons ground cumin

Salt, pepper

Combine mangoes, onions, beans, jalapeno chiles , cilantro, garlic, olive oil, lime juice, cumin and salt and pepper to taste. Chill. Makes 6 servings.

Each serving contains about:

276 calories; 60 mg sodium; 0 cholesterol; 6 grams fat; 54 grams carbohydrates; 8 grams protein; 3.62 grams fiber.

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This recipe from Gai Klass looks complicated, but you could streamline it by buying prepared pasta dough from a local pasta shop. It is an adaptation of a recipe from “Chez Panisse Cooking.”

CHICKEN, PANCETTA AND BROWNED GARLIC RAVIOLI IN ROSEMARY OIL

3 whole chicken legs (drumstick and thigh)

Salt

Freshly ground black pepper

1 tablespoon fresh rosemary

2 cloves garlic, thinly sliced

1/4 pound pancetta, thinly sliced and minced

1 heaping tablespoon Italian parsley

1/4 pound ricotta cheese

Fresh Pasta Dough

Freshly grated Parmesan cheese

Rosemary Oil

Season chicken to taste with salt and pepper. Place chicken skin side down in large iron skillet over low heat. Sprinkle scant teaspoon rosemary leaves over chicken. Cook chicken 20 minutes, then turn and cook another 20 minutes until done. Transfer legs to plate to cool. Pour off fat remaining in pan.

While pan is still hot, add garlic and brown lightly. With wooden spoon, scrape up bits of chicken that stick to bottom of pan. Add pancetta, remaining rosemary and parsley and cook 2 minutes. Transfer to bowl.

When chicken is cool enough to handle, remove skin and discard. Working over bowl containing pancetta, pull meat off chicken bone and let any juices fall into bowl. Add any juices that collected on plate where chicken was cooling. In meat grinder or in small batches in food processor, chop pancetta mixture and chicken meat to fairly fine 1/8-inch forcemeat. Add ricotta and 1/4 teaspoon pepper. Taste filling and adjust seasonings.

Divide Fresh Pasta Dough into quarters and roll into thin ribbon 16x5 1/2 inches. Place scant tablespoon of filling in ball 1 inch from bottom and side edges of pasta sheet and 1 inch apart halfway up sheet. Have ready small bowl of water.

With finger, moisten bottom edge and spaces between ravioli. With both hands, fold top portion of sheet over ravioli so top edge meets bottom edge evenly. Press spaces between each ravioli as close as possible to stuffing, pressing out any pockets of air. Using zig-zag ravioli wheel or knife, cut directly through sealed sheets about 3/8 inch from filling, creating squares or circles 2 1/2 inches wide. Set ravioli in one layer on flat plates and store in refrigerator until ready to use.

Bring large pot of water to boil. Add 3 tablespoons salt. Cook ravioli 4 to 5 minutes until pasta is al dente. Ravioli float and are tender at edges when done. Drain well. Serve about 5 per person on warm plates drizzled with 1/2 tablespoon rosemary oil and sprinkled with cheese. Makes 6 servings.

Each serving contains about:

618 calories; 253 mg sodium; 197 mg cholesterol; 41 grams fat; 35 grams carbohydrates; 27 grams protein; 0.2 gram fiber.

Fresh Pasta Dough

2 cups flour

3 eggs

1 teaspoon salt

1 teaspoon olive oil

In food processor, mix together flour, eggs, salt and olive oil until clump of dough forms that rides atop metal blade. Stop food processor and feel dough. If sticky, add additional 1 tablespoon flour. If too dry to come together in clump, add 1 tablespoon water.

Knead in food processor 1 minute, then remove. Put in plastic ziplock food bag and refrigerator at least 1/2 hour to let dough relax.

Rosemary Oil

6 tablespoons extra-virgin olive oil

6 small sprigs rosemary

3 cloves garlic, peeled

In small sauce pan, warm olive oil, rosemary and garlic. Let simmer gently 2 minutes. Turn off heat. Let stand until ready to use. Strain before using.

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This recipe from Someone’s in the Kitchen was the most popular item on the 80-foot dessert buffet the caterer did for the “Rich in Love” premiere.

SWEET POTATO-PECAN PIE

1/4 cup unsalted butter, softened

1 cup granulated sugar

Salt

1 egg yolk

2 tablespoons cold milk

1 cup flour

2 to 3 sweet potatoes, baked (enough to yield 1 cup cooked pulp)

1/4 cup light-brown sugar, packed

3 eggs

1 tablespoon whipping cream

1 tablespoon plus 2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

3/4 cup dark corn syrup

1 1/2 tablespoons unsalted butter, melted

3/4 cup pecan pieces

Place 3 tablespoons softened butter, 2 tablespoons granulated sugar and 1/4 teaspoon salt in bowl of electric mixer and beat on high speed until mixture is creamy. Add egg yolk and continue beating until mixed in. Add milk and blend. Add flour and beat slowly 10 to 15 seconds. Remove dough from bowl and shape into 5-inch patty about 1/2-inch thick. Lightly dust patty with flour and wrap in plastic wrap. Refrigerate at least 1 hour.

On lightly floured surface, roll out dough to fit bottom and sides of deep 8-inch round cake pan. Very lightly flour top of dough and fold into quarters. Carefully place dough in greased and floured pan so corner of folded dough is centered in pan. Unfold dough and spread to fit sides and bottom of pan. Press firmly in place. Trim edges. Refrigerate 15 minutes.

Combine sweet potato pulp, brown sugar, 2 tablespoons granulated sugar, 1 egg, cream, 1 tablespoon softened butter, 1 tablespoon vanilla, 1/4 teaspoon salt, cinnamon, allspice and nutmeg in mixing bowl of electric mixer. Beat on medium speed until batter is smooth, about 2 to 3 minutes. Do not over-beat. Set aside.

Combine 3/4 cup granulated sugar, corn syrup, 2 eggs, melted butter, 2 teaspoons vanilla and dash salt in bowl of electric mixer. Mix thoroughly on slow speed until syrup is opaque, about 1 minute. Stir in pecans and set aside.

Spoon sweet potato filling into dough-lined cake pan. Pour pecan syrup over filling. Put cake pan on baking sheet to catch drippings. Bake at 325 degrees until knife inserted in center comes out clean, about 1 1/2 hours. Pecans will rise to top during baking. Cool and serve. Makes 12 servings.

Each serving contains about:

314 calories; 142 mg sodium; 92 mg cholesterol; 11 grams fat; 51 grams carbohydrates; 4 grams protein; 0.36 gram fiber.