Romantic Anniversary Dinner For Two

Shrimp Cocktail with Hearts of Palm, Oranges, Avocado and Brandy Remoulade Sauce

 Tuna Tartare on Crispy Wonton with Edammame Wasabi Puree

 Almond Stuffed Dates wrapped with Bacon

 Butternut Squash Soup with Creme Fraiche and Roasted Pumpkin Seeds

 Watermelon Salad with Mixed Greens, Candied Pecans, Dried Cranberries & Champagne Vinaigrette

 Braised Short Ribs with Wild Mushrooms, Buttermilk Roasted Garlic Mashed Red Skinned Potatoes and Roasted Asparagus with Balsamic Glaze and sliced Almonds

 Warm Chocolate Molten Cake with Milk Chocolate Ganache, Raspberries & Vanilla Ice Cream

It's not that often that I get the privilege to cater a dinner party for two with a server no less!  I was happy to please my two new clients with a special 5 year anniversary dinner for two at their home.  What could be more romantic and cozy than to have your own party for two catered!  You could do the same by calling me and having me cater your next special event from two to two hundred!  Just go to my website at http://www.butlerforhire.com/ and see what wonderful catering that we can do for you!  You can be a guest at your own party.  Always fantastic food and service with catering in the San Franciso Bay Area.

Curry Corn and Crab Hushpuppies

Served these yummy morsels at numerous parties that I've catered, good way to use your summer fresh corn! Remember...Good Food is Always in Style!

Curry Corn and Crab Hushpuppies


With Curried Honey-Mustard Dip

Ingredients

· 1 cup yellow cornmeal (not too coarse)
· ½ cup all-purpose flour
· ½ tsp baking powder
· ½ tsp baking soda
· ½ cup buttermilk
· 1 egg
· 2 tbsp melted, unsalted butter
· ¼ cup thinly sliced scallion greens
· ½ cup lightly cooked corn kernels (or raw)
· 1 cup crab meat
· canola oil for frying
· kosher salt
· freshly ground black pepper
· 1 teaspoon curry powder

How-to

1. In a bowl, mix the cornmeal, flour, baking soda and powder and curry powder

2. In a separate bowl mix the buttermilk, egg and melted butter. Stir the dry ingredients into the wet, being careful not to over mix

3. Gently fold the scallions, corn and crab into the batter, season with salt and pepper

4. Let the batter rest for 20 minutes before frying

5. Heat the canola oil in a pot or deep fryer to 350º. Drop spoonfuls of the batter into the oil, cooking until golden brown & delicious, about 3 minutes. Drain on paper towels and sprinkle lightly with salt

6. Serve immediately with Curry Honey Mustard Sauce

Curry Honey Mustard Sauce

· ½ cup Creole mustard
· ½ cup of Mayonnaise
· ¼ cup of honey
· 1 teaspoon curry powder

· How-to
· Stir mustard, honey, mayonnaise and curry powder together



By Joseph Sciascia of Butler For Hire Catering…Good Food is Always in Style!

Fig and Goast Cheese Crostini

I have served my fig Crostini at numerous events that I’ve catered…. it’s fig season now and I’m so excited. My favorite fruit!


Fig and Goat Cheese Crostini

Makes 24 hors d’oeuvres

Ingredients

1 baguette, sliced into 24 –(1/2 inch-thick) diagonally cut pieces

12 oz soft mild goat cheese at room temperature

1 bottle of balsamic glaze, usually at most gourmet stores

½ cup of toasted Pepitas (pumpkin seeds)

about 8 fresh ripe figs, cut into ¼ inch slices

¼ cup of Olive Oil

fresh salt and freshly ground black pepper

Preparation:
arrange cut baguette slices on baking sheet and brush tops lightly with oil. Bake in preheated *350 oven until lightly toasted and golden brown, about 7 to 10 minutes.
Cool.

Assemble Crostini:
Spread each toast with goat cheese, top with 1 or 2 slices of fig, depending on how big the slices are, sprinkle with salt and pepper, drizzle a little balsamic glaze and sprinkle with pumpkin seeds on top and ENJOY!

Roasted Chicken with Potatoes, Carrots, Onions and Bacon YUM!

looks like this bird is ready for the oven!

Roasted Chicken with Potatoes, Carrots, Onions and Bacon




Prep Time: 15 Minutes

Cook Time: 1 ½ to 2 hours



Ingredients

1 (5-6 pound) roasting chicken

6 small to medium russet potatoes or other potatoes you have on hand

1 large onion, cut into 1 inch slices and then cut into quarters

6 carrots, peeled and cut into thirds

1 lemon, halved

2 teaspoons chopped garlic

2 teaspoons of Herbs de Provence

Kosher Salt

Fresh ground pepper

1 tablespoon Worcestershire sauce

½ cup dry white wine

2 teaspoons paprika

4 to 6 slices of bacon



Directions:

Begin with preparing your ingredients by cutting your potatoes in half and then in half again. Peel and slice your onion into 1 inch thick slices and then into thirds. Peel your carrots and cut them in into thirds if they are skinny, if thick, cut in half lengthwise and then into 2 inch pieces. Then cut your lemon in half. Add your potatoes, onions, peeled carrots and 2 tablespoons of olive oil to a roasting pan. Season with salt, pepper, 1 teaspoon of the Herbs de Provence and 1 teaspoon of the paprika, toss together well and then add ½ cup of wine and the 1 tablespoon of Worcestershire sauce.



To prepare your chicken, remove the bag of giblets from the inside of your chicken. Thoroughly wash your chicken with water, inside and out. Then pat your chicken with a paper towel until completely dry. Generously season the inside of your chicken with salt and pepper. Season the outside with salt and pepper as well and sprinkle the remaining Herbs de Provence and Paprika on the outside of the chicken. Place the two lemon halves and the garlic inside the cavity of the chicken. Place chicken on top of the vegetables and wrap the bacon around each leg and two slices cross wise on top of the chicken, this will help baste the chicken as it cooks and add great flavor to the entire dish.



Bake at 425 degrees for 1 ½ hours to 2 hours or until an instant read thermometer reads 180* Fahrenheit. (Insert the thermometer in the inner thigh area near the breast of the bird, but not touching bone) Then remove from oven and cover with aluminum foil. Let your chicken sit for 15 minutes.

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


Method

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

Cherry Tomato Caprese Salad On A Stick!

Cherry Tomato Caprese On A Stick!


Ingredients

· 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

Directions

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

Beefsteak Tomato Tart with Manchego Cheese & Basil

Beefsteak Tomato Tart with Manchego Cheese & Basil


Servings: Serves 6

Ingredients

· 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)

Directions

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.