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caterer : 35 Recipes
Things Are Heating Up For California Caterer.
Do you remember that Top Chef Quaker Oats Challenge I asked you all to vote on a while back? Well here's the skinny: Our fellow Foodie friend Maurice "Ben" Larimer made it to the finals and then he won the cook-off event with his Oatmeal[...] |
Happy 4th!
Well guys, we are nearing the biggest barbecue holiday weekend here Stateside and I’ve found myself in the thick of it. This year I’m catering 2 gigs instead of throwing the big ol’ hooha (as my missus calls it) like[...] |
Osso Bucco
Just so you know and can pretend like you knew all along when you cook this for your friends, Osso Bucco is a Milanese dish. The name means ?bone with a hole? or ?hollowed bone? which refers to the veal shank bone with a large and tasty[...] |
Fish Sticks
When I was a young fella I grew up eating fish on Fridays, t’was a religious thing. I didn’t mind so much as there was and still is some fantastic seafood in Ireland. One of my favourites was fish fingers known affectionately[...] |
Got tongue?
I was back in Austin recently visiting d’in-laws where I always love to get my Texas grub fix. I’ve eaten some interesting things like antelope carpaccio and buffalo but my latest culinary adventure…braised tongue[...] |
Summer Crumble
One of my favourite and about the only dessert I really love is a fruit crumble or tart with ice cream. I remember when I was a young fella our neighbour, Mrs’s O’Regan, would make the best apple tart. I could smell it[...] |
Vegetable Quiche
Who says breakfast can’t be eaten for lunch or dinner? Not me, especially when there’s a chance of leftovers to be had! Besides the leftover nosh, I love quiches because they’re a simple way to eat your veggies all year[...] |
Flank Steak Salad
My goal this weekend is to help you from falling victim to the usual fatty barbecue foods. Here’s a delicious simple lunch that?s packed full of flavor and only takes minutes to pull together. Grilled flank is a quick n easy way to[...] |
Orange Ginger Pork
RECIPE: 1 x 2 lb organic pork loin 1 tbsp olive oil 1/4 tsp salt 1/4 tsp pepper Marinade: 1 tbsp fresh ginger – grated 1 large orange – zested 2 tbsp olive oil 1/4 tsp black pepper DIRECTIONS: Begin by preheating[...] |
Nuthin But Pumpkin?
Halloween is upon us guys which means we’re in the middle of autumn, which also means lots and lots of winter veggies are appearing in the market. Without a doubt one of my favourites is pumpkin and obviously now is the perfect[...] |
