Rosemary Lamb Kebabs

Before taking an International Foods class in college, I had never eaten lamb. My parents didn't like it, so I assumed I wouldn't either. My cooking group was assigned to develop a lamb appetizer recipe. We decided to create a Mediterranean-style marinade and skewer the lamb. To my surprise, the flavor was so delicious that it inspired me to try other lamb dishes.

In this recipe, tender lamb cubes are infused with fragrant herbs, lemon, and garlic. They are then grilled or pan-seared using fresh rosemary sprigs for both flavoring the marinade and as skewers. Rosemary Lamb Kebabs are perfect for entertaining because they are both elegant and delicious.

If you're only making a few skewers, economical lamb shoulder chops can be substituted for the boneless leg. In addition to the lamb cubes, vegetables like cherry tomatoes, zucchini, and onions can be added to the skewers. One final tip: try the marinade on lamb loin chops, it's excellent too!

Rosemary Lamb Kebabs

Skewered lamb marinated in fresh lemon and herbs. Sprigs of rosemary make clever handles and make a beautiful presentation.

Makes about 50

50 sturdy rosemary sprigs about 6 inches long

4 lemons zested and juiced

8 cloves garlic minced

1 tablespoon dijon mustard

2 teaspoons salt

½ cup olive oil

2 teaspoons thyme fresh chopped

2 teaspoons oregano fresh chopped

6 pounds lamb boneless leg

black pepper

1. Prepare rosemary sprigs by removing leaves leaving up to 3 inches from the top of the stem intact, save the discarded leaves. Cut end of sprigs into sharp point.

2. To make marinade finely chop the rosemary leaves removed from the stems. Whisk together lemon juice, garlic, dijon mustard, salt, oil, thyme, oregano and add chopped rosemary leaves.

3. Trim and cut lamb into ½ inch cubes or irregular pieces and marinate for 4 to 6 hours.

4. Thread 3 pieces of lamb onto stem of each rosemary sprigs, leaving a little space between cubes. Season the skewers with a few grinds of black pepper.

5. Preheat the grill to very hot. Place a strip of foil along edge to protect tops of rosemary sprigs. Quickly cook lamb skewers with tops of rosemary skewers resting on foil for about 1 minute per side.

6. Move onto serving platter and sprinkle with lemon zest to garnish.

Cider Glazed Pork Loin with Chipotle Apples

This dish is a delightful harmony of sweet, savory, and smoky flavors. Soaking the pork loin roast in an apple cider brine first infuses it with flavor, making it tender and juicy. Rubbed with flavorful spices, it's then roasted and finally bathed in a rich cider glaze seasoned with the warmth of chipotle peppers. Sweet and spicy sliced apples add a delightful flavor and textural contrast, complementing the richness of the pork and glaze.

Looking for a carving station roast? This is a crowd-pleaser. Vibrant mahogany-colored pork glazed and surrounded by seasoned apples makes a beautiful presentation.

Cider Glazed Pork with Chipotle Apples

The original recipe source is unknown it was most likely a magazine clipping from years ago. The length of the directions should not discourage you, let the delicious flavors of spicy and sweet be your reward.

Serves 16

CIDER BRINE CHIPOTLE APPLES

1 gallon cold water ½ cup sugar

1 cup kosher salt 4 tablespoons vegetable oil

½ cup brown sugar 1½ teaspoons ground cinnamon

2 cups apple cider 4 teaspoons chipotle peppers minced

4 medium red delicious apples peeled

PORK AND RUB MIXTURE CIDER GLAZE

8 pounds pork loin ¼ cup butter

⅛ cup cumin ground 1½ cups red onions diced

¼ cup salt 1¾ cups beef stock

1 teaspoon black pepper 2 cups brown sugar

1 tablespoon chili powder 2 cups apple cider

1 chipotle peppers in adobo sauce

2 teaspoons balsamic vinegar

BRINE AND SEASON PORK

1. Mix ½ gallon of hot water with salt and brown sugar and stir until dissolved. Add ½ gallon of cold water and apple cider. Cool completely before immersing the pork. Brine pork loin under refrigeration for 24 hours. Remove pork loin, discard brine, and pat dry.

2. Mix rub ingredients together. Brush pork with canola oil. Rub spice mixture over pork.

3. Preheat oven to 450°F. Transfer pork to large roasting or sheet pan. (the pork may have to sit at an angle or even be cut into two pieces to fit oven). Roast pork for 15 minutes at 450°F, then drop temperature to 375°F. Cook until thermometer inserted into center registers 145°, about 1 hour.

CIDER GLAZE

1. Melt butter in saute’ pan. Add onions and brown sugar. Cook until sugar melts and onions begin to caramelize.

2. Add apple cider and beef stock, cook over medium heat until reduced by half and syrupy.

3. Seed and chop 2 chipotle peppers, saving the other peppers for the chipotle apples. Add peppers with 2 tablespoons of adobo sauce and balsamic vinegar. Add salt to taste. Brush over resting pork loin.

CHIPOTLE APPLES

1. Core and slice apples. Line baking sheet with parchment paper. Mix sugar and cinnamon in medium bowl. Toss ¼ of apple slices with cinnamon and sugar mixture to coat.

2. In a heavy skillet, heat 1 to 2 tablespoons of oil, add 1 teaspoon of chopped chipotle peppers and fry for 3 to 4 minutes, turning occasionally. Remove apples with a slotted spoon to waiting parchment lined sheet pan. Repeat process with all apples ¼ at a time, wiping the pan clean between batches. Keep apples warm until ready to serve.

FINAL PRESENTATION

1. Slice glazed pork loin in ¼ inch slices and serve with Chipotle Apples.

Beer Whipped Cheese

Beer Whipped Cheese

The Super Bowl is just days away, so I thought a delicious dip recipe would be perfect to share! This creamy, warm dip is ideal for the cold weather and a guaranteed crowd-pleaser for entertaining. The dip has a slight kick from the hot pepper sauce, but feel free to add more if you prefer extra spice. For variety, other cheeses like Pepper Jack or Gouda can be substituted for the Cheddar with equally tasty results.

Beer and cheese are fast friends, they go hand in hand in this rich garlicky recipe.These classic pub flavors are also what makes this the best casual party dip. The creamy texture coats pretzels, tortilla chips and makes an excellent fondue style dip for sausage bites and bread cubes.

25 servings

¼ cup butter

¼ cup flour

1½ cups milk

1 tablespoon worcestershire sauce

1 teaspoon seasoned salt

1 teaspoon dry mustard

1 tablespoon hot pepper sauce

2 cloves garlic minced

12 ounces beer

1 pound sharp cheddar cheese shredded

1. In a sauce pan melt butter and whisk in flour. Cook about one minute.

2. Whisk in milk. Add the worcestershire sauce, seasoned salt, mustard, hot pepper sauce, and garlic. Whisk in one half of the beer and bring to a simmer.

3. Add cheese a bit of at a time, whisking all the while. Once incorporated add the other half of the beer and continue to whisk until smooth.

4. Place in a crock or heated serving dish and serve warm.

Spanish Onion Soup

If you are seeking an unusual but soul-satisfying soup, look no further! Creamy, cheesy, silky, and rich with a bit of heat, this version features Latin flavors instead of the traditional French approach to onion soup.

I adapted this Spanish Onion Soup to serve as a first course at a Fall dinner party followed by Cider Glazed Pork and Chipotle Apples, Arroz Con Jocoqui, and Kaluha Chocolate Flan. The party was a success, and the soup, memorable. Whether you are staging a fancy dinner party or just having soup for dinner, give the Spanish recipe a try.

Spanish Onion Soup

An amazingly delicious version of an onion soup. It is a great first course for a Latin dinner. The blue cheese is unique and delightful with the other flavors.

Serves 20

5 pounds Spanish onion thinly sliced (about 8 large)

1 cup butter melted

⅓ cup garlic chopped

1 cup sherry

1½ cup flour

1 gallon chicken stock

1 quart heavy cream

4 cup cheddar cheese grated

8 ounce blue cheese, plus additional for garnish

4 poblano peppers, diced

4 to 6 tablespoon bottled chipotle pepper sauce

salt to taste

1½ cup pepitas roasted garnish optional

1. Saute’ onions in butter till tender. Add garlic and sherry, stir in flour and cook 1 minute.

2. Add Chicken stock and bring to boil. Reduce heat and simmer 30 minutes.

3. Stir in cream, cheddar cheese and blue cheese. Remove ½ the mixture at this point and set it aside for later use.

4. Add poblano peppers to ½ mixture still in the pot, bring to a simmer, (do not boil) cook 5 minutes. Working in batches, blend the poblano pepper mixture, careful to leave the blender lid slightly open to vent. Add puree to the reserved onion, cheese and cream mixture.

5. Stir in chipotle sauce and salt to taste. Return to pot to stove and heat through, do not boil.

6. Serve with a few crumbles of blue cheese on top and roasted pepitas for garnish.

Corn Chowder for a Crowd

This silky rich corn chowder is truly a soup fan favorite. Bacon and jalapeno add a unique twist to what traditionally is a basic cream soup. The addition of cheddar cheese will make this chowder unforgettable.

A funny thing happened that made this soup “happen.” A long time client wanted a hearty cold weather soup for a womens luncheon. She was coming to my catering office for a tasting and I was fresh out of ideas and time. Looking through the walk in we had some leftover corn from an earlier event and that was the inspiration for this soup.

Corn, Bacon and Jalapeno Chowder was popular on my catering menu for years, I hope you enjoy this recipe.

Corn chowder with it’s mellow, sweet flavor and lovely pale golden color, gets a little smokiness from bacon a kick from jalapeño. Well known as a comfort food, a chowder is a favorite for guests of all ages. In this large quantity recipe you may find it easier using the commercial sized can corn, but fresh kernels are nice to use as well.

Serves 64

1 pound bacon cut in small pieces 2 gallons whole milk

2 cup white onion chopped roux

¼ cup garlic chopped hot pepper sauce

½ cup jalapeño chopped 4 tablespoons white pepper

1 cup bell pepper roasted peeled seeded chopped 1 pound cheddar cheese shredded

2 #10 cans whole kernel corn 1 #10 can cream corn

½ cup granulated chicken base 1½ gallons heavy cream

1 cup sugar salt to taste

Tortellini on Skewers

Tortellini Skewers

This recipe for Cheese Tortellini Skewers was originally invented for an Italian themed event, but it became a popular dish for any appetizer gathering. The recipe makes 50 skewers which are served cold to room temperature. They are made with cooked tortellini, black olives, and a creamy dressing made with mayonnaise, olive oil, garlic, basil, seasoned salt, and red pepper flakes which adds a touch of heat.

In this photo I substituted marinated mushrooms for black olives. Other additions could be roasted peppers, marinated artichoke hearts or salami.

This is an inexpensive appetizer that has an elegant look. Sometimes I use frill picks instead of skewers and stick the finished picks into a head of cabbage covering the entire sphere for easy self service. If tray passing, use six inch long bamboo skewers.

Makes 50 skewers

½ cup olive oil

1 cup mayonnaise

1 teaspoon dry basil

1 tablespoon fresh minced garlic

½ tablespoon seasoned salt

1 teaspoon red pepper flakes

2½ pounds frozen cheese filled tortellini

50 medium black olives pitted

50 4-inch frill picks or 6-inch bamboo skewers

1. Prepare dressing in a large mixing bowl by whisking mayonnaise, oil, garlic, season salt, basil and pepper flakes.

2. Fill a 5 quart pot with water, bring to a boil. Add 2 teaspoons of salt.

3. Add frozen pasta to boiling water and cook 1½ minutes. Drain water immediately and add warm tortellini to the dressing, gently tossing to coat. Chill completely.

4. Once cold, slide olive to the top of a four-inch frill pick, or middle of a 6-inch skewer. Slide 2 tortellini on after, skewering through the top at its widest point.

Chili Lime Wings

I love these chicken wings! They are the perfect bite of tender chicken with crispy, flavorful skin. Chili lime wings have a zesty, spicy flavor and are perfect for any occasion, especially a laid-back casual gathering, such as a picnic or tailgating party. I like to take whole wings, stretch them out, and call them "Bat Wings" for Halloween parties.

I usually make chili lime wings in the oven, but grilling is good too. The final touch is the baked-on sauce, which makes them a little less messy to enjoy. Grilling is also good, and you can brush on the sauce at the end and add another dipping sauce, such as ranch dressing, on the side. Hope you enjoy this party-sized recipe!

Few foods are as expected at a party as chicken wings. So much so they even go by the nickname party wings. These spicy tangy chicken wings, have a Southwestern flair and are the perfect recipe for a casual event. Baking the sauce on gives the best flavor.

Makes 50 to 75 pieces

8 to 10 pounds chicken wing portions first and second joints

MARINADE

1 tablespoon cumin

½ tablespoon cayenne pepper

1 tablespoon granulated garlic

2 tablespoons black pepper

4 limes juiced

1 tablespoon chili powder

2 tablespoons salt

SAUCE

1 tablespoon hot pepper sauce

3 cloves garlic crushed

1½ teaspoons cumin

2 tablespoons chili powder

4 limes juiced

½ cup vegetable oil

1. Mix marinade ingredients together making a paste. Rub onto chicken wings and allow to marinate at least one hour. Drain off excess marinade.

2. Lay out chicken wings on two baking sheets (so not to crowd) coated with non stick spray. Cook for approximately 45 minutes in a preheated 400°F oven.

3. Mix together sauce ingredients (use a bowl large enough to hold the wings). Remove wings from oven (drain off excess broth) place in sauce, toss to coat. Return wings to oven for another ten to fifteen minutes to bake on sauce and an internal temperature of 180°F. Use sliced limes as garnish.

Tacos, Cupcakes and Sunshine

Pictured is a January wedding reception held in a sunny back yard in Southern California. January is not a typical month one plans an outdoor event, but it ended up the most beautiful day on record. The wedding reception was held at lunch time, and was less formal with simple dishes. Here the bride and groom chose a menu they loved and knew would be popular with their guests.

Appetizers

Appetizers were served from the hosts pool table which was covered with plywood and linens to create a large indoor double sided serving area. The shrimp was served in a cool but spicy tomato sauce with lots of fresh lime juice and avocado. The zesty jalapeño cheese spread was molded into a ring shape and served with crackers. Guests enjoyed the chef prepared quesadillas, with sweet and spicy mango salsa.

For a casual and tasty lunch, We served the tacos traditional style, with double tortillas and flavorful salsas The tacos could have been served with crispy shells which the recipe gives directions for making. Authentic Mexican Red Rice and Black Beans with Chorizo accompanied the tacos. Colorful vegetables were quickly grilled for a crisp and vibrant South American Grilled Vegetable Salad with Cilantro Dressing.

Click on any menu item to go to the recipe.

Wedding Reception Menu

160 guests

Cabo Shrimp Cocktail

Jalapeño Cheese Spread with Crackers

Quesadillas with Brie and Mango Salsa

Carne Asada Crispy Tacos

South American Grilled Vegetable Salad with Queso Fresco and Pepitas and Cilantro Dressing

Mexican Red Rice

Black Beans with Chorizo

Tortilla Chips
salsa ranchera, salsa verde, pico de gallo, fresh cilantro, onion and lime

Flourless Chocolate Cupcakes

We used rented square tables to add an interesting shape in the angled yard. The aqua swirl cloths were such a great color, shinny and bright. Using wooden chairs keeps the feeling relaxed and comfortable while crisp white plates and napkins made the setting fresh. The florist assembled the perfect mix of blooms and citrus, displayed in creative containers with the couples pictures circling the base.

Flourless Chocolate Cake Cupcakes

The couple wanted cupcakes instead of a wedding cake. The bride needed them to be gluten free so I used my recipe for Chocolate Flourless Cake to make a mini version. It was the perfect way to end the sunny day!

For beverages we set up a Party Bar, click here to see the suggested bar quantities.

Carne Asada Crispy Tacos for 20

In the late 1980s, I bought a small cafe that served sandwiches, burgers, chicken, and tacos. The recipe for the tacos used flap meat and had a unique marinade flavored with oregano. At the time, flap meat was only sold commercially, and savvy chefs used it for a variety of dishes due to its delicious beefy flavor and affordability. Flap meat is bottom sirloin butt steak, a cut that is a bit further back than flank steak. In recent years, it has become available in retail stores.

Taco bars are very popular at catered events, and I have included some notes at the bottom of the recipe for how to set up a taco station, how to fry the shells, and what toppings one should serve them with. The fresh salsa recipe is perfect for tacos, chips, and more.

While I didn't keep the cafe, I did keep the recipe for the Carne Asada, which remains a party favorite to this day.

Carne Asada Crispy Tacos

Traditionally available at Mexican stands, tacos are one of the most beloved party foods. Carne Asada is marinated tender beef cooked and served in tortillas. The recipe below offers directions for crispy shells, but soft tortillas are very nice too. Cooked fresh and served quickly at a station the tacos can be part of a fiesta theme or stand alone as a tasty and casual entree.

Makes about 40 tacos

6 pounds beef flap meat 2 tablespoons granulated garlic

3 tablespoons lime juice 2 tablespoons dry oregano

¾ cup vegetable oil 2 tablespoon cumin

2 tablespoons salt 1 tablespoon chili powder

1. Trim and dice beef, add lime juice and oil. Season with salt, garlic, oregano, cumin and chili powder. Marinate a few hours to over night.

2. In a very hot pan cook seasoned meat in small quick batches. Do not crowd pan or it will steam. The best flavor comes from letting the meat brown over high heat. Add additional oil if batches begin to stick to the pan.

3. Cook taco shells by heating a pan of oil over medium high heat. Place tortilla in hot oil for a few seconds. Using tongs, turn over and cook the other side a few seconds more.

4. Fold tortilla in half on itself, cooking on each side until lightly crisp. Remove from oil to a raised mesh rack or paper towel. Continue with other shells, adding oil as needed.

5. When a portion of meat is cooked and a tortilla ready, build a taco by filling shell with two ounces meat, 1 ounce lettuce, 1½ ounces cheese and serve with salsa.

STANDARD TOPPINGS for 40 tacos OPTIONAL TOPPINGS

4 dozen 6 inch corn tortillas 3 to 4 bunches cilantro chopped

3 to 4 white on diced 6 limes cut in small wedges for guests

4 heads lettuce shredded

4 pounds cheese grated

32 ounces Salsa Fresca

SALSA FRESCA Makes about 30 2 ounce servings

6 to 8 ripe tomatoes chopped (enough to make 6 cups)

1 bunch cilantro chopped 1 tablespoon fresh lemon or lime juice

1 large white onion chopped 2 tablespoons garlic minced

¾ cup jalapenos seeded and chopped 1 tablespoon salt

¼ cup vegetable oil

1. Mix ingredients together in bowl. Chill at least 30 minutes.

2. Once chilled, adjust flavor if needed by adding salt, lemon juice and additional jalapeno.

COOKS NOTE

• For soft shell tacos, flour or corn tortillas need to be served warm to keep elasticity. If not warm enough they will crack and leak taco ingredients.

• Marinated meat can be grilled first and chopped for tacos after.

• Chicken can be substituted for beef and prepared in the same way.

• Flap meat is similar to skirt and flank, in that it comes from the less tender regions of the animal. This cut has become the food service industry meat for tacos. It has a wonderful meaty flavor and fine texture when prepared carefully.

EQUIPMENT FOR SETTING UP A TACO STATION

• 8 inch nonstick pan to cook meat.

• Squeeze bottle for cooking oil.

• 9 inch pan to fry tortillas shells.

• Set basket or tray of ready to cook tortillas covered with a damp towel.

• Platter or warming tray for cooked meat and tortillas, if working ahead.

• Containers and bowls for salsa and condiments.

• Serving tongs, spoon for salsa.

South American Grilled Vegetable Salad

As a caterer, I frequently grill on event sites. Meat and seafood seem to taste better grilled, but guess what? Vegetables love the grill too!

Not typically a salad topping, freshly grilled vegetables are colorful and flavorful. I love how the vegetables caramelize and get a little char marks, which adds a subtle smokiness to the flavor. The crisp romaine holds up well in this salad, the pepitas add crunch, and the cotija cheese adds creaminess. I serve this salad with an amazing fresh cilantro dressing, the recipe is below.

This South American Grilled Vegetable Salad was designed for a Latin-themed event. Minor changes can make it a perfect fit for any theme, such as dropping the cilantro, adding Kalamata olives, cucumber, and switching to feta cheese for a Mediterranean theme.

South American Grilled Vegetable Salad

This colorful salad is perfect to serve at a fiesta or with any Mexican theme menu. It is hearty enough to serve as a vegetarian entree salad.

Serves 30

3 pounds romaine lettuce ½ head red cabbage shredded

6 Roma tomatoes 4 summer squash

4 zucchini 3 red onions

4 carrots 1 bunch cilantro chopped

3 red bell pepper 2 cups pepitas

1 bunch cilantro garnish 20 Cotija cheese

1. Wash and cut romaine into bite size pieces. Cut tomatoes into wedges. Clean vegetables and slice into large planks or pieces (large enough to not fall through grill). Blanch carrots.

2. In batches, on a very hot grill, place zucchini, summer squash, blanched carrots, red onions and bell peppers. Grill 1 to 3 minute per side and remove to a sheet pan to cool. Sprinkle grilled vegetables with a few pinches of salt.

3. Once they are cool, cut vegetables down to bite size. Layer over romaine lettuce with tomatoes, cilantro, pepitas and Cotija cheese.

4. Serve with Cilantro Pepita Dressing, see page 102 for recipe.

COOKS NOTE

• Pepitas, also called Mexican pumpkin seeds, give the salad a nutty crunch, they can be found in the produce section of most markets. If the Cotija Cheese is unavailable, Feta Cheese is a great substitute.

CATERING NOTE

• Grill and add steak as another entree salad option.

Cilantro Pepita Dressing

Yields 32 ounces

2 Anaheim chili peppers remove seeds 2 bunches cilantro stems removed

2 garlic cloves peeled ¼ cup water

12 ounces salad oil 1½ cups mayonnaise

⅓ cup Cotija cheese grated ½ cup buttermilk

¼ cup red wine vinegar

⅓ cup pepitas roasted

¼ teaspoon black pepper ground

1 teaspoon salt

1. Place Anaheim chilies, garlic, salad oil, cotija cheese, red wine vinegar, pepitas, black pepper and salt in a food processor and process for 10 seconds. Pulse in cilantro, little by little and blend until smooth.

2. In separate bowl place water and mayonnaise and mix with a wire whisk until smooth. Add the buttermilk and the blended ingredients and mix completely. Chill before serving.

Quesadillas with Brie and Mango Tango Salsa

When you are in catering, you are often asked to provide something for a fundraising event. I try to say "yes" as often as possible. This particular event had zero funds, so I combed the fridge for ingredients I had and pulled together this tasty but budget-friendly appetizer: Brie Quesadillas with Mango Salsa.

Quesadillas are fairly low-cost to make, and salsa is affordable as well. The addition of a triple cream cheese to the quesadilla takes it up a notch, and the mango in the salsa complements the brie. The flavor is savory but light, and the sweetness of the mango makes a summery appetizer. It's best cooked and served immediately.

As far as "tango"? It's not an ingredient. It's just a word for fun!

Quesadillas with Brie and Mango Tango Salsa

The unusual combination of creamy brie with sweet and spicy mango salsa is delicious in this tasty quesadilla. The light flavor works especially well at a summer gathering. Serve them hot right off the griddle.

Makes 48 servings

48 6-inch flour tortillas (snack size)

2 pounds brie cheese

1½ pounds mozzarella shredded

1. Trim white rind from brie, place trimmed cheese in a mixing bowl and whip until soft (about 3 to 4 minutes).

2. Spread softened brie on first tortilla and sprinkle 1 ounce mozzarella over evenly.

3. Spread brie on second tortilla, lay over first tortilla and press together. It is best if tortillas are assembled ahead and chilled. This keeps filling from falling out when turning during cooking later.

4. Place filled tortilla on the preheated flat pan. When tortilla is lightly browned turn to cook on other side. When both sides are toasted and cheese is slightly melted transfer quesadilla to cutting board.

5. Cut into six triangular wedges and keep warm until serving. When serving place 3 wedges on guest plate and serve with one ounce of salsa or add additional garnishes if desired.

MANGO TANGO SALSA Makes about 30 2 ounce servings.

4 mangos peeled and diced 3 limes juiced

4 medium tomatoes diced ¼ cup olive oil

1 red onion chopped 1 teaspoon salt

½ cup cilantro chopped ½ teaspoon ground black pepper

3 or more jalapenos seeded and chopped

1. Stir ingredients together in a bowl. Chill at least 30 minutes.

2. Once chilled adjust flavor as needed by adding salt, lime juice and or additional jalapeño.

CATERING NOTE

To setup and serve quesadillas as a working station at an event.

• Set a table with a portable stove or arrange counter area near a stove.

• Use a square griddle pan or a flat iron pan for cooking and a spatula to turn tortillas.

• Set basket or tray of prepped quesadillas to one side of the stove and a small cutting board with chef knife to the other side.

• Platter or warming tray to serve quesadillas and bowl for salsa and condiments near by.

Mexican Red Rice

My mom's friend,Vera, made the best Spanish Rice I've ever had. When I asked her about the recipe she said, “it’s not Spanish, it’s Mexican, and the technique is as important than the ingredients.” Vera used a shorter grained rice and fried the ingredients before adding boiling hot tomato broth. The result was a fluffier rice more red in color than Spanish rice.

The technique is similar to making a pilaf, the browning of the rice allows each grain to absorb flavor. Cilantro is not chopped and added, it acts as a bouquet garni and is removed after cooking. This is also true for half of the onion, while some is chopped to cook with the rice, the other half gets removed with the cilantro.

For many years I called this dish “Vera’s Red Rice” as a tribute to the cook, but gradually the “Vera’s” got changed to “Mexican” to describe it better on our catering menu. If you choose to leave out bacon, butter can be used. The peas are a classic garnish to this excellent traditional side dish.

Mexican Red Rice

Serves 24

8 cups water

3 cubes Knorr Tomate seasoning

4 ounces tomato sauce

1 onion

6 ounces bacon diced

¼ cup oil

½ cup carrot diced

5 cups rice

½ teaspoon black pepper

4 cloves garlic minced

1 bunches cilantro

1½ cups petite peas

1. Bring 8 cups of water to boil and add Knorr Tomate cubes and stir to dissolve, add tomato sauce and set aside.

2. Dice ½ of the onion, leaving ½ whole.

3. In a large heavy bottom stock pot over medium heat fry bacon until brown. Add oil, diced onion, carrot and stir for one minute.

4. Add rice, black pepper, garlic and stir for one minute more.

5. Pour boiling hot tomato broth over rice and top with ½ bunch of cilantro and ½ whole onion and bring back to boil.  Stir boiling rice about 3 to 4 minutes.

6. Reduce heat to low, cover pot, set timer for 25 minutes. Do not disturb while rice cooks.

7. Stir in frozen petite peas before serving.

COOKS NOTE

• Knorr Tomate is a tomato chicken flavored bullion available in Latin markets or may be stocked in the Latin section of the grocer store. This ingredient will give the rice authentic Mexican flavor.

Recipe for Black Beans with Chorizo

Pinto beans, served whole or refried, along with rice are a given on most fiesta menus. If you want something a little more unique, try Black Beans with Chorizo. You can make the recipe below with just Mexican chorizo sausage, black beans, onions, garlic and chili powder for a great South American side. When cumin and cloves are added, the flavor becomes more of a Caribbean dish. Yep, one recipe…two menu options!

Soaking and cooking the beans can be a long process, substituting canned black beans is a short cut if needed. Chorizo can be made from pork, beef or soy, all work fine in this recipe. I usually serve Black beans with chorizo as a side, but it is hearty enough to be served as a main course, along with rice, tortillas, or cornbread.

Black Beans and Chorizo

The exotic flavors of spice and rich sausage make these beans the perfect choice for a Caribbean theme party. You can add corn kernels or diced red pepper for more color.

Serves 20

2 pounds black beans

20 cups water

1 medium onion

1 tablespoon salt

3 tablespoons oil

12 ounces chorizo

2 teaspoons chili powder

4 cloves garlic minced

2 teaspoons ground cumin

½ teaspoon cloves ground

1. Sort and rinse beans in water. Place black beans in sauce pan with 8 cups of water and soak for 12 to 24 hours.

2. Add 12 cups more of water, one half of the medium onion. Bring to boil, lower heat and cook partly covered 1½ hours until tender.

3. Remove the onion and discard. Stir in salt and set beans aside.

4. In large deep skillet heat 3 tablespoons of oil on medium heat and crumble the chorizo into the skillet. Cook while stirring constantly for about 1 minute.

5. Chop and add remaining half onion and stir one more minute. Reduce heat to low, add chili, garlic, cumin and cloves.

6. Stir in cooked beans, adjust salt to taste and simmer while stirring occasionally at least 10 to 20 minutes.

Engagement Party Appetizer Menu

Isn't it great to be at the beginning before the showers, rehearsal and the epic reception? How about a sweet little gathering to kick it off…an engagement party!

An engagement party is traditionally thrown by the bride's parents, but many gatherings are hosted by the groom's family, friends, or the couple themselves. The purpose of an engagement party is to introduce immediate family and close friends. Guests invited to an engagement party will need to be invited to the wedding so keep your guest list small.

Plan the event within a few weeks to a couple of months after the engagement, to not crowd the events surrounding your wedding. Your entertaining style should allow guests to meet and mingle, so consider appetizers on a buffet as an option.

Marscapone Stuffed Strawberries

When deciding on a buffet appetizer menu, choose foods that are portable, simple to eat, and appeal to multiple generations. Even if you know the bride and groom, you may not know any special diets or eating patterns of the other guests. Having a varied menu will make your guests feel comfortable.

Caprese Skewers on Buffet

The following is a menu from an engagement party for 40 guests. It offers a balance of hot and cold appetizers, as well as many meat-free and gluten-free choices. Links to the recipes are on highlighted menu items.

Appetizer Engagement Party for 40 guests

Stuffed Eggs

Caprese Skewers drizzled with Lemon Basil Vinaigrette

Goat Cheese Tart with Red Onion Marmalade and Crackers

Cabo Shrimp Cocktail 

Panko Crisp Crab Cakes with Spicy Caper Sauce

Steak on a Stick with Bourbon Barbecue Sauce

Phyllo Triangles with Spinach, Fetta and Pine Nuts

Chicken Satay with Thai Peanut Sauce

Sweetened Marscapone Stuffed Strawberries

Goat Cheese Tart with Red Onion Marmalade

Chevre Cheese Tart with Red Onion Jam

I stumbled upon a memorable recipe for goat cheese tarts in a magazine. I would offer credit to its creator, but it was so long ago and has since been revised to a larger version for catering. During my search, I found recipes for mini goat cheese tarts, but what I really wanted was a full-size savory cheesecake served as a spread with crackers or baguette slices.

Meet my Chèvre Cheese Tart with Red Onion Jam! An elegant appetizer made with a buttery cracker crust, a creamy goat cheese filling, and topped with sweet and tangy red onion jam. The tart is baked until the crust is golden brown, and the hidden ribbon of spinach adds another layer of flavor. Rosemary and garlic are the perfect duo to season this savory tart.

This spread is a great way to showcase the flavor of goat cheese. Goat cheese is creamy and has a slightly tangy flavor that pairs perfectly with the sweetness of the red onion jam. The red onion jam is delicious on its own, and it's a versatile condiment that can be used on sandwiches, burgers, and more.

Chevre Cheese Tart with Red Onion Jam

A creamy and savory cheese spread that makes a stunning presentation. Bright red onions cooked into a sweet tangy jam are the perfect topping for silky Chevre cheese with just a hint of rosemary. The hidden layers of tender garlic wilted spinach is a delicious surprise. Serve with crackers or a sliced baguette on the side.

25 to 35 servings

2 cups butter cracker crumbs

½ cup butter melted

1 tablespoon olive oil

4 cloves garlic minced

12 ounces fresh spinach shredded

¼ teaspoons salt

14 ounces cream cheese softened

8 ounces chevre cheese

3 eggs

¼ cup all purpose flour

2 teaspoons fresh rosemary

1 teaspoon onion powder

1 teaspoon ground pepper

1 cup whipping cream

red onion jam

1. For crust, combine cracker crumbs and melted butter in a medium mixing bowl. Press mixture evenly onto the bottom and about 1 inch up the sides of a 9-10 inch spring form pan. Set pan aside.

2. For filling, heat a large skillet, add oil and cook garlic for 30 seconds. Stir in spinach until just wilted. Remove from heat and add salt, move into a colander to drain. Place ½ spinach mixture evenly over the bottom of the crust pan.

3. Beat softened cream cheese and chevre in a large mixing bowl until smooth. Add eggs, flour, rosemary, onion powder, and pepper. Beat just until combined. Stir in whipping cream.

4. Carefully pour half the cheese mixture over spinach. Layer in the other half of the spinach and the rest of the cheese mixture. Place on a baking pan and into a pre heated 350°F oven. Bake for 30 to 35 minutes (center will be soft but nearly set when shaken).

Cabo Shrimp Cocktail

I added this Mexican version of shrimp cocktail to the menu after a client requested a shrimp dish for a Fiesta theme event. It is typically served as an individual portion, chilled in a glass or bowl with tortilla chips on the side. However, it also makes a beautiful centerpiece for an appetizer table.

Cabo Shrimp Cocktail is made with cooked shrimp, tomatoes, cucumbers, onions, and has a spicy kick. The avocado adds a creamy richness. Unlike traditional shrimp cocktail, which is made with a heavier horseradish-tomato sauce, this version is lighter and goes perfectly with summer. The dish is said to have originated in the Mexican city of Cabo San Lucas. Honestly, the flavors outside of the shrimp remind me of the fresh cold Spanish soup called gazpacho.

I use already cooked shrimp, but you can make your own. Cook them until they are pink and tender. I like to serve additional vegetables, pepper flakes, lime wedges, and avocado as garnishes around the serving bowl, so guests can add more to their plates. This style is much like how some serve gazpacho in Spain. Cabo Shrimp Cocktail is served chilled, which makes it a perfect summer meal.

Cabo Shrimp Cocktail

This perfect warm weather opener is a variation on the classic shrimp cocktail. This ceviche style Mexican version makes the most of the seasonal produce as the base for a zesty appetizer. The chilled cooked shrimp makes preparation easy. Serve in individual stemmed tulip champagne glasses or a large pedestal bowl to serve on a buffet and garnish with limes.

Makes 25 servings

2 pounds medium shrimp precooked and peeled

16 ounces spicy Mexican tomato sauce

½ cucumber cut and diced

2 large fresh tomatoes seeded and diced

1 stalk celery chopped

½ large red onion diced

½ red bell pepper chopped

½ teaspoon red pepper flakes

1 teaspoon capers (optional)

½ cup cilantro chopped

3 cloves garlic chopped

¼ cup olive oil

¼ cup fresh lime juice

2 avocados

1 lime sliced garnish

1. Mix all prepared vegetables into a large bowl with lime juice, cilantro, oil, red pepper, and tomato sauce. Salt and pepper to taste. Chill.

2. Just before serving, add shrimp and move to a serving bowl. Peel and dice avocado into one inch cubes and add to top.

3. Garnish with a fresh sliced lime.

Steak on a Stick with Bourbon Barbecue Sauce

Steak on a Stick with Bourbon Barbecue Sauce was an appetizer designed for a men’s event, an evening of whiskey and cigars. Since it’s debut, I found it has wide crowed appeal and is fit for any occasion. The steak is marinated in an unusual blend of bourbon, soy sauce, and dijon mustard then skewered and grilled. Basted or served with a side of a unique barbecue sauce flavored with rosemary and more bourbon.

Steak is the main focus of this appetizer so it’s important to choose a high-quality cut of meat. I recommend using flank steak, flap, tenderloin or sirloin tips. These cuts of meat are lean and flavorful, and they hold up well to grilling.

Soak the bamboo skewers before threading on the meat, it will keep the skewers from splintering or burning on the grill. I cut the steak in bite size pieces before it’s skewered so guests can slide it off easier. The steak skewers should be grilled over medium-high heat until it is medium-rare for the best flavor and tenderness.

Steak on a Stick with Bourbon Barbecue Sauce

Steak on a stick gets it's kick from the bourbon barbecue sauce infused with fresh rosemary. The meat is marinated, cooks quickly and holds up well in a chafer. Even a small amount of bourbon adds a unique burnt oak flavor to the marinade and sauce. Another unexpected zing comes from the dijon and the rosemary.

Makes 25 to 30 skewers

3½ pounds flank steak

30 6-inch bamboo skewers soaked to prevent burning

MARINADE

¼ cup bourbon ¼ cup soy sauce

1 tablespoon dijon mustard 1 tablespoon oil

1 tablespoon garlic ¼ teaspoon black pepper

1 tablespoon brown sugar 1 teaspoon salt

1. Mix all marinade ingredients together in bowl.

2. Cut flank steak cross grain into 1 inch square strips. Put steak strips in marinade mixture and let sit 2 hours or longer.

3. Thread meat on the end of a 6-inch skewer. Grill until medium rare.

4. Serve with bourbon barbecue sauce.

BOURBON BARBECUE SAUCE

¼ cup bourbon

¼ cup soy sauce

¼ cup dijon mustard

½ cup ketchup

¼ cup brown sugar

1 teaspoon fresh rosemary finally chopped

3 scallions finely chopped

1. In a sauce pan on low heat, stir bourbon, mustard, brown sugar, soy sauce and ketchup together. Cook 20 to 30 minutes, stirring occasionally.

2. Remove from heat. Add rosemary and scallions.

Sweetened Mascarpone Strawberries with Honey Lavender Syrup

These stuffed strawberries were just a happy accident. One day after cleaning up a party, my catering crew and I started scooping strawberries into the leftover mascarpone cheese mixture that was a filling for a fresh crepe station. Dipping the cheesy strawberries into the homemade honey lavender syrup made the combination even better. This great idea became the stuffed strawberry and a popular item on my menu.

The recipe for the crepes is actually in the “Cook like a Caterer Party Sized Recipe” book. The crepes and stuffed strawberries are best when they are fresh and at peak flavor. Strawberry season in California runs from January to May, but I find they are still tender and sweet into the summer.

As a filling, mascarpone's creamy and rich character, with the added hint of orange, balances a strawberry's natural sweetness. Honey lavender syrup adds a touch more sweetness and floral flavor that is perfect for a spring or summer day.

Marscapone Stuffed Strawberries

Here are a few tips for success in making the stuffed strawberries;

• Gently wash large strawberries and allow them to air dry on paper towels.

• For the filling, it’s helpful to have a micro plane to zest the oranges or you can use the small side of a box grater.

• Hull and slightly hollow out the strawberries. Place upside down on paper towels to remove extra moisture.

• The Honey Lavender syrup needs time to cool and thicken, so best to make it a day or more ahead.

• Once mixed, the mascarpone filling needs to chill until it firms up, but is still soft enough to push through a piping bag.

• Load the mascarpone filling into a pastry bag fitted with a large star tip. Pipe into the strawberries, starting at the bottom of the hollowed space. End at the top with a swirl of filling, just above the top of the strawberry.

• Top the strawberries with a bit more of the orange zest and drizzle with honey lavender syrup just before serving.

The stuffed strawberries are best served chilled. They can be made a day ahead of time and stored in the refrigerator for up to 24 hours.

Sweetened Mascarpone Strawberries with Honey Lavender Syrup

Filled with sweetened Mascarpone cheese and drizzled with honey lavender syrup, these stuffed strawberries work well on a brunch menu. Because they are smaller in size, they are perfect for any appetizer party.

Makes about 24-30

LARGE RIPE STRAWBERRIES about 24-30

SWEETENED MASCARPONE CHEESE FILLING

2 oranges 1 cup powdered sugar

16 ounces mascarpone cheese 4 ounces cream cheese

1. Zest and juice oranges, set aside all but 1 tablespoon of juice. Use the remainder of juice in Honey Lavender Syrup recipe.

2. In a mixer fitted with paddle, blend mascarpone cheese, cream cheese until smooth. Mix in orange zest and 1 tablespoon of orange juice.

3. Sift powder sugar, fold in then blend in with cheese mixture.

4. Pipe into clean, dry hulled out large strawberries. Top with a sprinkle of orange zest and drizzle with honey lavender syrup before serving.

HONEY LAVENDER SYRUP

½ cup honey

1 cup sugar

½ cup water

orange zest and juice from above recipe

2 tablespoons lavender

¼ cup orange marmalade

1. Stir sugar and water over medium heat until completely dissolved.

2. Add orange juice and zest and bring to low boil. Remove from heat add lavender and allow to steep at least 20 to 30 minutes.

3. Pour liquid through a fine strainer over a bowl to strain out lavender and orange zest. Stir in marmalade and honey into liquid until blended, allow to cool.

Stuffed Eggs Recipe (Deviled Eggs)

Stuffed or deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. The term “deviled” refers to adding spices and mustard to the yolk before it is stuffed back into the halved egg white. On my catering menu, I call them stuffed, but they are also known as dressed or Russian eggs.

After trying several methods for boiling eggs, I settled on a way that works for me. I start them in cold water, bring them to a boil, remove them from the heat, cover them, and allow them to rest for 15 minutes. Next, I gently shake them, cracking the shell and cool them in water. Once they are cooked and cool enough to handle, I find them easier to peel.

Once the eggs are peeled, slice them in half lengthwise and remove the yolks. I like the texture of the yolk mixture to be smooth, so I use a mixer. You can also use a small bowl and mash the yolks with a fork.

When the yolk mixture is ready, spoon it back into the egg whites. I like to pipe the yolk mixture back in for a fancier, more finished look. Garnish with paprika or parsley and a slice of olive, if desired. Try getting creative with your garnishes. Stuffed eggs can be finished with a variety of toppings, such as chives, bacon, finely chopped jalapeño, or even caviar.

Stuffed eggs are best served chilled. They can be made ahead and stored in the refrigerator for up to 2 days.

Stuffed Eggs

Stuffed eggs are still a popular choice for any occasion. I always make two eggs over my recipe in case any are broken and unusable.

Makes 50 pieces

26 hardboiled eggs halved length wise

2 tablespoons dijon mustard

½ cup mayonnaise

1 teaspoon thyme fresh

¼ teaspoon salt

¼ teaspoon white pepper

pimento stuffed green olives sliced

parsley leaves fresh garnish

paprika garnish

1. Remove yolks from hardboiled eggs.

2. In mixer, blend yolks with mayonnaise, dijon mustard and thyme until smooth.

3. Using a pastry bag, pipe egg yolk mixture back into egg halves.

4. Garnish with slice of slice of olive, a tiny sprig of parsley and sprinkle with paprika.

TO HARD BOIL EGGS

1. Put eggs in a pan roomy enough to hold them without crowding. Cover eggs with cold water, at least one inch over eggs.

2. On high heat cook eggs until water is just fully boiling. Remove pan from heat and cover, let stand 15 minutes.

3. Pour off half the hot water. Rattle eggs in pan to crack shells. Run cold water over eggs to stop cooking (this step loosens the shell from the egg and makes the eggs easier to peel).

4. It is important to peel eggs immediately while they are still slightly warm.

Phyllo Triangles Recipe (Spanakopita)

Spanakopita is a traditional Greek spinach pie made with layers of phyllo (filo) dough. It can also be made in a more portable mini version, a triangle. My first taste of spanakopita, also known as phyllo triangles, was when I was new to catering and a server at a party. Working for an event caterer offered many opportunities to taste foods that were foreign to me, and I found these triangles incredible. Flaky, buttery, and crisp paper-thin layers of dough folded around a tangy, cheesy spinach filling, it was love at first bite!

What makes it so amazing is the phyllo dough that encases the seasoned spinach mixture. Phyllo dough is thin layers of unleavened dough that is difficult to make, but it is luckily available frozen in most grocery stores. Phyllo is also tricky to work with, but it is worth the effort. I hope you enjoy trying spanakopita!

Here are some tips when working with phyllo dough:

• Let the dough thaw completely in the refrigerator. Trying to work with frozen dough will result in it breaking.

• Handle the dough gently. It tears easily. When you take it from the box, it will be trifolded. Carefully unfold the dough and lay it flat.

• Lift off each sheet separately to your work surface, lightly buttering with a pastry brush between each layer.

• Lay a slightly damp towel over the stack of unused dough to keep it from drying out between buttering the sheets.

• If a sheet tears, use it anyway. Just lay the torn pieces beside each other and continue buttering and layering.

• Work quickly. The dough is very fragile and dries out fast.

• Don’t saturate the dough with butter. A light brushing is all it needs.

• A flag fold is the key to trapping the filling inside the layers of dough. See pictures below for how to fold.

• Baked phyllo triangles need a dry environment. So, keep them out of covered chafing dishes or other steamy holding equipment. A warm dry oven, heat lamp, or even room temperature is better.

Phyllo Triangles with spinach, feta & pine nuts

Phyllo dough is folded with spinach and tangy feta cheese and baked until flaky, buttery and crisp. The mild pine nuts add just a little texture to the filling. They can be served warm or at room temperature and are still one of the most popular appetizers at a party.

Makes over 100 pieces

3 pounds spinach frozen chopped

8 ounces cream cheese softened

10 ounces feta cheese crumbled

⅓ cup pine nuts toasted and chopped

1 teaspoon salt

2 pounds phyllo dough

¾ pound butter melted

1. Thaw and squeeze out water from spinach.

2. Mix together cream cheese, spinach, feta, pine nuts and salt until blended.

3. Lay out phyllo sheet and brush with melted butter.

4. Lay out 2nd sheet over 1st sheet and repeat with butter. Repeat until 3 sheets thick. Slice Sheets into 4 long segments.

5. On bottom of phyllo segment, place 1 tablespoon of spinach mixture and flag fold up in triangle fashion to top.

6. Lay out triangles on cookie sheet lined with parchment paper and bake approximately 20 minutes at 400°F or until phyllo is golden brown.

COOKS NOTE

• Can be made ahead and frozen. Do not defrost, cook from frozen.