Friday, July 29, 2011

Watermelon Mint Feta Salad

Watermelon Mint Feta Salad

· 1/2 cup chopped red onion

· 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)

· A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups

· 1/2 cup crumbled feta cheese

· 1/2 cup fresh mint leaves, chopped

· 1/2 cup fresh parsley leaves, chopped

· ¼ cup chopped Kalamata Olives


1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.

2 Gently combine all ingredients into a large serving bowl.

Serve immediately. Salad will get soggy if kept overnight.

Serves 6-8.

I serve this salad in Asian porcelain soup spoons as an appetizer; this serving suggestion would make approximately 24 spoons

Tuesday, July 26, 2011

Cherry Tomato Caprese Salad On A Stick!

Cherry Tomato Caprese On A Stick!


· 1 package 8-inch bamboo skewers or smaller

· 1 pint cherry or grape tomatoes

· 2 (1 pound) tubs bocconcini (small balls of fresh mozzarella), drained

· 24 leaves fresh basil

· Extra-virgin olive oil, for drizzling

· Salt and pepper

· 2 Tablespoons of Balsamic glaze


For caprese sticks, skewer 1 tomato and 1 bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and balsamic glaze, season with salt and pepper, to your taste. Makes 24 skewers, so this would serve 8 with 3 skewers per person

Friday, July 22, 2011

Beefsteak Tomato Tart with Manchego Cheese & Basil

Beefsteak Tomato Tart with Manchego Cheese & Basil

Servings: Serves 6


· 1 1/4 cups all-purpose flour

· 8 tablespoons (1 stick) unsalted butter , very cold, cut into 1/2-inch pieces

· 1/2 teaspoon salt

· 1 teaspoon sugar

· 2 to 3 tablespoons whole milk , very cold

· 1 1/2 pounds beefsteak tomatoes , sliced 1/4 inch thick

· 2 tablespoons olive oil

· 1 small onion , peeled and sliced into thin rings

· 1/2 cup heavy cream

· 2 Tablespoons fresh basil leaves, chopped

· 2 cloves garlic , minced

· 1 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

· 1 cup grated Manchego cheese (about 4 ounces)


To make crust: In a food processor with knife blade attached, combine flour, butter, salt and sugar. Pulse 6 to 8 times, just until mixture resembles coarse meal.

Add milk 1 Tbsp. at a time, pulsing as you go, until mixture forms a ball. Remove dough from processor and shape into a 5-inch disk. Wrap in plastic and refrigerate at least 1 hour (or wrap again in foil and freeze up to 6 weeks).
Preheat oven to 400°. On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes. With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it's not sticking underneath (dough should be 1/4- to 1/8-inch thick.
Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan (dough should exceed the edge by 1/2 inch). Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.
With the tines of a fork, poke holes throughout the bottom of the crust. Cover with foil; top with pie weights or uncooked beans or rice. Bake 15 to 20 minutes, or until edge of crust is light golden. Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5 to 10 minutes more. Cool on rack. Keep oven on at 400°.
To make filling: Meanwhile, place tomato slices on a paper-towel-lined surface and let sit 5 minutes, flipping once. In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add onion and cook until golden brown, 7 to 12 minutes; transfer to a plate. Add remaining tablespoon olive oil to skillet and, in batches (careful not to crowd), sauté tomato slices until just golden, 2 to 3 minutes each side; transfer to plate with the onions. Add cream, basil, and garlic to the remaining juices; increase heat and cook until liquid is reduced by half. Season with salt and pepper; add 3/4 cup cheese. Stir to combine
Pour reduced liquid into prepared pie shell. Top with onions and tomatoes; sprinkle with remaining cheese. Cook until tart is hot and cheese is melted, 10 to 15 minutes.

Tuesday, July 19, 2011

Summer Entertaining Postcard

Here is my most recent postcard that I had mailed out.  If you would like to be on my mailing list, please e-mail me and I will put you on it.  Thank you! and remember, Good food is Always in Style!
for the best catering in the San Francisco Bay Area, always choose Butler For Hire Catering,

What's for dinner tonight? Cherry, Almond & Goat Cheese Stuffed Chicken Breasts with Cherry Port Braising Sauce

Almond-Dried Cherry & Goat Cheese Stuffed Chicken Breasts with Cherry Port Braising Sauce

Cherry Port Braising Sauce

· 1 cup Port Wine

· 2 cups pitted fresh cherries or frozen pitted cherries

· 1 tablespoon Dijon-style mustard

· 2 tablespoons honey

· 1 stem of fresh rosemary

· 4 stems of fresh thyme

Combine all ingredients and bring mixture to a low boil for approximately 10 minutes and remove from heat and set a side to cool. Proceed to stuffing the chicken while the sauce cools

Almond-Dried Cherry & Goat Cheese Stuffed Chicken


· 4 boneless skinless chicken breasts

· 6 ounces goat cheese

· 1/4 cup coarsely chopped dried cherries

· 1/2 cup slivered almonds, divided

· 1 teaspoon orange zest

· 1/4 teaspoon kosher salt

· 1/8 teaspoon coarsely ground pepper

· 1/2 cup panko bread crumbs

· 1 large egg, lightly beaten

· 1 tablespoon olive oil


Flatten chicken between wax paper with flat side of meat mallet or rolling pin to an even thickness. Combine goat cheese, dried cherries, 1/4 cup slivered almonds and orange zest. Place 1/4 of mixture at one end of each chicken breast and roll, tucking in ends; sprinkle with salt and pepper. On a plate, combine remaining 1/4 cup chopped almonds and panko bread crumbs. Dip each breast in egg and roll all side in bread crumb mixture. Place in freezer for one hour. Heat oil in large ovenproof skillet over medium-high heat. Cook chicken until golden on all sides (about 6-8 minutes). Pour Cherry Port Braising Sauce over the chicken and place pan in preheated 375 F oven until chicken is no longer pink, juices run clear and temperature reaches 170 F on an instant-read thermometer (about 20 minutes).

Amount: 4 servings

Texas Themed 40th Birthday Party

 Slider Party! Pulled Pork Sliders, Cheeseburger Sliders, Paella Sliders and Buffalo Chicken Sliders
 One of the tables, simple red and white gingham...perfect for summer!
 Our friendly bartender Ted...always service with a smile!
 I think I've seen enough cowboy hats this, where do you think you are? Texas?
 Crab Cakes with chiptole lime aioli
 My ever famous Tuna Tartare....seems to be at every party, because it's wonderful!
 Are you hungry yet?
 Grilled vegetable salad with orange vinaigrette, goat cheese and pistachios
 Buffalo chicken sliders with bleu cheese sauce
 Tower of mini macaroni and cheese, OMG! I think I died and went to heaven
 Western, summer themed buffet table included these great red splatter tin plates
 Pork Sliders, Cheeseburger Sliders
 Paella Sliders, made with chicken, shrimp & chorizo with peppers, onion and Saffron aioli, how fancy!
Tomato caprese salad with fresh basil, tomatoes, red onion, mozzarella & balsamic that a cow on the ladies shirt? Wow, what people will do for

Ladies Cocktail Birthday Party

 Ladies cocktail birthday party this past June.  How gorgeous this setting is...So chic!
Chilled pea and tarragon soup "Shots" with goat cheese crostini
 Chicken Pecan and Dried Cranberry Salad in crunch Phyllo cups
 Cheesecakes and cupcakes....oh my!
 Chilled Asian peanut noodle salad in mini chinese take out boxes with chopsticks
 Puff pastry bites with asparagus, brie and French!
Petite cheddar cheese burgers with rosemary onion jam and baby pickles....who could resist?
beautiful candlelit display....the food is too pretty to eat, but I'm sure you could manage it

Sunday, July 17, 2011

Ladies Who Lunch...Baby Shower

A spectacular garden setting for a baby shower, notice the espaliered apple tree against the house....STUNNING!
Server passed BLT on brioche with basil aioli, arugula and heirloom baby tomatoes

Server passed shrimp salad on endive leaves made with hearts of palm, capers, celery, mayo and cocktail sauce. Don't you just want to dive into this?

My fabulous servers of the day, Patrick and Alex, she also bartended and made supberb Limoncello cocktails

Ladies Who Lunch...Baby Shower: More Photos

Luncheon buffet setting accented by these gorgeous flower arrangements

Asparagus salad with orange vinaigrette and crushed pistachios

Other delicious morsels included, orange tarragon salmon and strawberry spinach and arugula salad with goat cheese, candied walnuts, cucumbers and raspberry vinaigrette. Fennel, celery and green apple slaw and chicken stuffed with kalamata olives, peppers, green onion, feta cheese on a bed of vodka tomato sauce

Stuffed chicken breasts, wow...these look good enough to eat!

Ladies Who Lunch...Baby Shower: More Photos

Luscious Lemon and Blueberry Tiramisu
The perfect dessert to top off the mediterranean inspired garden lunch

I guess we did not only celebrate a baby shower for a human, but there was this great robin outside the kitchen window keeping her eggs life celebration for all!

Perfect and beautiful garden setting for the party