Buffet Party for 28
#9
  Re: (...)
Well, Don's party turned out very well - and it is so fun to cook for a bunch of good-food starved men who have been on the road for a week.

His Menu -

Cheese platter:
French Brie
Fromage D'Affinois (plain and a pepper version)
Smoked Gouda
"Just Jack"
Humboldt Fog Blue
Manchego Gran Maesteo
honeycomb
Cranberry Shallot Relish
Red and Green grapes
crackers/bread rounds

Note: Most of the fellows had not seen a honeycomb added to a cheese platter before - when they figured out to layer the cracker with the honey, cheese and a little of the relish (or whatever kind of chutney you want to use) they devoured the entire honeycomb - none left!
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* Exported from MasterCook *

CRAB-FILLED DEVILED EGGS

Serving Size : 24

Amount Measure Ingredient -- Preparation Method
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24 large eggs, hard-cooked, peeled & halved
9 tablespoons mayonnaise
4 1/2 tablespoons chopped fresh tarragon
3 tablespoons minced shallot
6 teaspoons lemon juice
3/8 teaspoon cayenne
3/4 teaspoon hot pepper sauce
24 ounces crabmeat
Fresh Tarragon sprigs - garnish

Set aside half the yolks (for another use)
Place yolks from 1/2 the eggs in bowl and mash or push thru a sieve.

Mix in mayo, tarragon, shallots, lemon juice, cayenne & hot pepper sauce.

Mix in crab. Season w/s & P

Can be prepared 4 hours ahead.
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Beef Tortilla Wraps

Combine 8 oz. cream cheese, 1/3 c. A.1. sauce, 1/4 c. gr. onions and 2 tsp. horseradish. Smear this on the tortilla (I used 10" Spinach flour tortillas), then layer:
fresh spinach leaves
deli-sliced roast beef
1 slice Provolone cheese, cut in half and laid down center
another smear of the cream cheese mixture
lines of red, green, and yellow roasted bell peppers - julienned

Roll up jelly-roll fashion; wrap tightly in plastic wrap and refrigerate several hours or overnite. Cut each roll (you should have about 6 rolls) into 8 pcs.
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* Exported from MasterCook *

GARLIC ROASTED SHRIMP COCKTAIL


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

oven to 450°. On a heavy baking sheet mix together -
(for ~1 1/2 lbs. shrimp)
3 cloves garlic, minced
2 T. EVO
Kosher salt & cracked black pepper

Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer.

Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min.(Hopefully your oven is right on - you don't want to cook the shrimp any more than 3 min. on each side - they will be perfect!!)

Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp.

I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good!

Also, if you don't have a favorite cocktail sauce -

1/2 c ketchup
1/2 c chili sauce
1/4 c grated red onion
1/2-1 finely chopped fresh jalapeno (to your taste)
2-3 T. prepared horseradish
1 T. fresh lemon juice
Kosher salt to taste.

This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
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Stuffed Mushrooms (for 70 mushrooms)

2 lbs. Jimmy Dean Sausage - brown until no pink left, add 1 lb. cream cheese, couple oz. grated Parmesan cheese, 3-4 good shakes of Tabasco, s&p. Mix till well blended.

Stem the mushrooms and clean out hole to have a nice pocket for the filling. (At this point, I minced up ~1/3 of the stems and added to filling) Fill all the mushrooms and top with a little more grated Parmesan. Finish off with a small julienned strip of Prosciutto.

Bake off in a 350 F. oven for 8-10 min. till heated thru and just beginning to release their juices.

NOTE: if you have any filling left, it's great in an omlette or over hot, cooked pasta!!
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Caesar Salad - we all have our favorites here!

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* Exported from MasterCook *

SIESTA WRAPS

Recipe By :BH&G.com via a Chef's Journey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large poblano peppers
2 medium sweet red peppers
1/2 cup cream cheese
2 cloves garlic -- minced
1 T. cilantro -- snipped fresh
2 teaspoons lime juice
1/8 teaspoon ground red pepper (to taste)
4 flour tortillas -- 10-inch

To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, & seeds.

Place peppers, cut side down, on a foil-lined baking sheet.
Bake in a 425 oven for 20-25 min. or till skin is bubbly and browned. (Or roast your peppers your favorite way - mine is to put on a gas burner whole and roast that way)

Wrap the peppers in the foil; let stand for 15-20 min. or till cool enuf to handle.
Pull the skin off gently and slowly using a paring knife, cut peppers into thin strips.

Mean while, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper.
Spread tortillas with cream cheese mixture.

Lay poblano & red pepper strips over cream cheese. Roll up tortillas. Wrap w/clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap & bias-slice wraps crosswise into 1 1/4" slices.
Makes about 24 pieces for 8 to 10 appetizer servings.

Description:
"Two kinds of pepper combine for just the right "warmth" in the filling. For a twist, try vegetable-flavor tortillas in place of the plain variety."
Yield:
"24 pieces"
Wine: Sauvignon Blanc
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* Exported from MasterCook *

TORTELLINI SALAD

Recipe By:a Chef's Journey
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. package cheese tortellini -- fresh or frozen
4 ounces Salami -- chopped, ~1 cup
4 ounces provolone cheese -- cut into 2X1/4X1/4" strips
1 11 oz. can whole kernel corn
1 9 oz. package frozen spinach -- thawed, squeezed to drain
1 6 oz. jar marinated artichoke heart -- drained, chopped - save the marinade for the dressing
1 6 oz. can ripe olives -- pitted, drained, sliced (~1 1/2 cups)
1 1/2 cups Creamy Italian Salad Dressing
1 teaspoon Dijon mustard
2 ounces Parmesan cheese -- grated
2 oz. jar diced pimientos -- drained

Cook tortellini to desired doneness. Drain; rinse w/cold water.

In a very large bowl, combine tortellini with salami, provolone, corn, spinach, artichoke hearts & 1 cup of the olives.

In a small bowl, combine dressing, Dijon & 1/4 cup of the Parmesan cheese; blend well. (I've recently changed this a little, but haven't edited the recipe in M.C. yet.- I add the marinade from the artichokes to the dressing ingredients and also I've just started added ~1/2 cup of purchased (or homemade) pesto to the dressing. Adds a great flavor)
Pour dressing over salad; toss gently.

Top w/remaining olives and Parmesan cheese.
Cover; refrigerate 1-2 hours to blend flavors.
Just before serving, garnish w/pimientos and other garnishes.

For buffet parties, I don't 'top' the salad, I just toss all the ingredients together. Maybe a little more Parmesan on top...
Yield:
"3 quarts"
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That was our buffet and I must say it was very well received - especially the mushrooms and shrimp - they were gone in no time! (does a caterer's heart good... )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#10
  Re: Buffet Party for 28 by cjs (Well, Don's party tu...)
OMG!!! Man, what a spread! I will sure make some of these recipes. I bet the presentation was beautiful!

May I ask for the Cranberry Shallot Relish recipe?
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#11
  Re: Re: Buffet Party for 28 by dollop (OMG!!! Man, what a ...)
Well, you can pick this up at your local 'gourmet' shop!!
(Chutney/relishes are one thing I don't make while in the trailer)

But...here's one from our friend Lorraine that is absolutely wonderful!!


* Exported from MasterCook *

CRANBERRY-APPLE CHUTNEY - LORRAINE

Lorraine: "I made this one to give away as gifts last Christmas. Now, I always have some on hand. It goes well with chicken , turkey, duck, pork. I used it on the cheese and fruit platter last weekend."

2 tsp (10 ml) vegetable oil
1/2 cup (125 ml) finely chopped onion
1 Tbsp (15 ml) minced peeled ginger
2 garlic cloves, minced
2 1/2 cups (625 ml) cranberries about 10 oz (300g) bag
1 medium apple, peeled, cored and roughly chopped
3/4 cup (175 ml) brown sugar
1/2 cup (75 ml) apple cider
1/4 cup (50 ml) cider vinegar
1/2 tsp (2ml) salt
1/4 tsp (1 ml) ground ginger i use 1 Tbsp fresh grated
Pinch of hot red chili flakes
2 star anise
1 cinnamon stick

Heat oil in medium saucepan over medium heat. Add oinion, ginger, and garlic, cook for several minutes until softened slightly. Add remaining ingredients.

Cover, increase heat and bring to a boil. Then reduce heat and simmer uncovered, stirring occasionally for 25 - 35 minutes, or until chutney has thickened. Let cool.

Makes 2 cups.

I quadruple the batch, sterilize 250 ml jars, add hot chutney to hot jar, process in water bath 10 minutes.
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this one is really a keeper!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Re: Buffet Party for 28 by cjs (Well, you can pick t...)
Thank you.
Here is a recipe that we enjoy with chicken or pork:

Red Onion Jam Yields about 1-1/2 cups.
Make this a day ahead and refrigerate; warm it gently before serving.

7 T unsalted butter
2 medium-large red onions, halved and thinly sliced crosswise (about 6 cups)
1/2 cup dry white wine
6 T honey
3 T Balsamic vinegar
Sea salt and freshly ground black pepper

Melt the butter in a heavy-bottomed (3- or 4-quart) saucepan over medium heat.
Add the onions and cook, stirring occasionally, until they're very soft but not brown, 12 to 15 minutes.
Reduce the heat to medium low if they start to brown.
Add the wine and honey, reduce the heat to medium low and simmer, stirring occasionally, until the mixture is thick and jammy, another 20 to 30 minutes.
Remove from heat and stir in the vinegar; season with salt and pepper to taste
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#13
  Re: Buffet Party for 28 by cjs (Well, Don's party tu...)
All the recipe's sound great. Thanks for posting them. Can't wait to try the stuffed mushrooms!

Here is our favorite cutney recipe! Getting ready to make some, just need a few more ripe tomatoes!

* Exported from MasterCook *

Tomato Chutney - Medium Hot

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium tomato -- peeled and chopped
4 medium onion -- chopped
2 large green pepper -- chopped
6 medium Granny Smith apples -- peeled and chopped
2 cloves garlic -- minced
2 tablespoons ginger -- grated
3 large jalapeno -- seeded and chopped
3 cups brown sugar
3 cups cider vinegar
1 cup dried cherries
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon cinnamon

Place all of the ingredients in a large non-reactive stockpt and bringthe
mixture to a boil.

Reduce the heat to low and simmer, uncovered, strring occasionally for 20
minutes or until chutney is thick.

Spoon or ladle the chutney into clean, hot jars. Cap the jars and process
in a hot water bath for 10 minutes.

Description:
"Serve with grilled meats, on a sandwich or as an appetizer with cream
cheese or brie"
Yield:
"8 pints"
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NOTES : Use a combinations of cherries and golden raisins

Use a combination of Walla Walla and regular yellow
onions.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#14
  Re: Re: Buffet Party for 28 by esgunn (All the recipe's sou...)
Wow, Jean!!! When you said you were catering for Don, I was thinking a few people for dinner!! What a great sounding menu. And thanks for the reminder of the chutney, I have some frozen cranberries. Those Tomato Chutney recipes look great. Thanks.
Practice safe lunch. Use a condiment.
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#15
  Re: Re: Buffet Party for 28 by Lorraine (Wow, Jean!!! When y...)
It was nice getting my hand back in catering, Lorraine.

If no one minds, I'm going to repost the recipes for chutneys/relishes to a separate thread - they're liable to get lost here in this one.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#16
  Re: Buffet Party for 28 by cjs (Well, Don's party tu...)
The beef tortilla wraps may find their way into our xmas parties.We have been looking for something southwestern but a little different. The rare roast beef did the trick.
"He who sups with the devil should have a. long spoon".
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