Tuesday, July 19, 2011
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, http://www.butlerforhire.com/
Posted by Chef Joseph at 9:18 PM
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
Posted by Chef Joseph at 6:15 PM
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 year....lol, 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?
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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 vinaigrette...is that a cow on the ladies shirt? Wow, what people will do for attention....lol
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 ham....how 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