Archive for the 'Palace Caterers' Category


Tuna Burgers with Wasabi Mayo

Having spent most of last week in the hospital, having gone in to the ER on Monday for what I thought was simply dehydration only to find out it was more serious, having survived on Palace Caterers fare, occasionally interspersed with some truly delicious chicken soup and meat balls – prepared and given to me by the ladies of Bikur Cholim – I couldn’t wait to try out some new dishes (new for me, at least).

Although over the last few years, I’ve tried some fish and slowly changed my mind on their edibility, I have never become a fan. A notable exception – however – has been tuna ever since I first tried it at Levana’s home. Since it’s time for me to start cutting down on red meat – rather unfortunate for a lifelong hardcore carnivore – I thought I’d try some Tuna Burgers…

I found an interesting recipe in a paperback titled: Not Your Mother’s Weeknight Cooking, by best selling James Beard Award winning author, Beth Hensperger published in 2008 by Harvard Commons Press and adapted it.

Tuna Burgers with Wasabi Mayo

Serves 4

Photo by: Eksite Photography - photo between pages 118-119

Detail from photo by: Eksite Photography – photo between pages 118-119

Cooking Method: Stovetop
Prep Time: 25 minutes
Cook Time: About 10 minutes



  • 3 green onions (white part and some of the green), cut in chunks
  • One 1/2-inch chunk fresh ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons wasabi sauce
  • 1/2 cup mayonnaise


  • 3 green onions (white part and some of the green)
  • One 1 and1/2-inch chunk fresh ginger
  • 1 1/4 lbs tuna steaks, dark spots trimmed away
  • 1/4 cup (1/2 stick)cold butter, cut into chunks (use margarine if you do not want a dairy version)
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • Few grinds of freshly ground black pepper
  • 4 round sesame seed-topped buns
  • Butter lettuce leaves for serving


  1. To make the mayo, in a food processor, add the green onions and ginger; pulse to finely chop. Add the soy sauce, wasabi sauce and mayonnaise. Process until smooth. Remove to a small bowl, cover and refrigerate until serving.
  2. In the food processor, toss in the green onions and ginger; pulse to chop. Cut one-quarter of the tuna into  1/4-inch dice and place the rest in the food processor with the butter (or margarine); pulse to combine the butter and tuna; do not overprocess. Place in a bowl and add the diced tuna, soy sauce, sesame oil, and pepper.. Shape into 4 equal size patties.
  3. Split the and toast the buns, set aside.
  4. Preheat a large saute pan over medium high heat. Place the patties in the pan and brown quickly on one side, about 3 minutes. Turn over with a patula and brown the second side to the desired degree of doneness, about 3 to 4 minutes., leaving the center moist and reddish for medium-rare.
  5. Slather the toasted buns on both sides with the wasabi mayo and top with butter lettuce leaves. Place the burgers o the buns and serve immediately.

Enjoy, gentle reader, enjoy!


Not Quite the Waldorf Astoria

As your dauntless adventurous reporter I visit many an establishment, some which are on my personal list of must-go-to places, others bold new journeys into the unknown. And why do I take these daring plunges? Because I’ve taken it upon myself to both laud the good and damn the bad, thereby sparing The Kosher Scene‘s readers the experience of wasting good money on a bad meal, recommending with eclat the good, noteworthy spots. This past Shabbat, I found myself  in a turn of events I could never have anticipated… Imagine a beautiful, tastefully decorated hotel-like lobby complete with gift shop and concierge.service, well sort of.  Neither hotel, nor restaurant, this was one place I would never have wanted to stay at… let alone eat at. But, that’s where I reluctantly spent last Friday through Monday. And… it saved my life!

As a result of an acute allergic reaction SYR rushed me to Brooklyn’s New York Methodist Hospital, shortly before 9:00am last Friday, looking like a not so distant relative of the bubonic plague survivor or a Brobdingnagian Monster who escaped from the volcanic vortex of Mount Vesuvius.. . By mid afternoon I was admitted to the hospital while I was gawked at and prodded like a curious museum exhibit, by a whole parade of doctors, wanna- be doctors and other curious onlookers and tourists who came to admire  my unique and unsightly skin condition , tssk, shake their heads and walk away in deep contemplation… Frankly, I was scared… doctors were not quite sure what had happened or why! Their speculative diagnoses was somewhere between a geriatric version of killer chicken pox or a horrible allergic reaction, but… to what?!?!?  Theories were rampant!  Was it the cheeses I had been eating non-stop for the past three weeks, was it the detergents, had I come into contact with some contaminant or been bitten by some rabid tick or worse.?  Had I come into contact with any strange woodland creatures,  had I come into contact with any cute domestic creatures that weren’t quite kosher or clean?  Don’t ask, it was humiliating if it weren’t so darn itchy and uncomfortable.

There were the blood tests, the IV’s, the poking ad prodding till I resembled the Swiss cheese I thought I might be alllergic to. SYR, goodness personified that she is, would not leave me alone for Shabbat. She went to the well stocked Bikur Cholim room to drum up some food and she returned with all types of goodies including a very good, very moist sponge cake (I’m not normally a sponge cake fan!). The kosher food at dinner came from Palace Caterers, under the Volover Rav’s hasgacha. The next day, the Bikur Cholim‘s little pot of tchulent proved surprisingly tasty even if the color and consistency did not seem very promising. Day by day, thanks to the dedicated care of the hospital staff and the various visitors (family and friends!) my condition kept on improving until they finally discharged me on Monday afternoon. Today they gave me the results of the biopsy they run on Sunday and I’m happy to say that the allergy is not food related, at all!!  So The Kosher Scene‘s important quest for the best will continue, Baruch Hashem!!

I wish I had known that I was destined to taste Palace Caterers food and report on it… I would gladly have gone to their premises, there really was no need for the mountain to come to me as far as I’m concerned…


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