header.jpg

Bleu Cheese, Walnut & Red Grape Lollipops

Posted by Douglas Brown on Wed, Nov, 23, 2016 @ 13:11 PM


Hosting or attending a holiday party and looking for something new and delicious to bring?  Try these Bleu Cheese, Walnut & Red Grape Lollipops!  These lollipops not only taste great, but they are also super easy to make.  Stray away from all the basic traditional appetizers and bring something new, your guests will be glad you did!

Makes 12 Lollipops

Ingredients:
12 Red Grapes
2.5 Ounces Danish Bleu Cheese
1 Ounce Toasted Walnut Pieces, ground coarse
12 Lollipop Sticks

Instructions:
1. Divide the cheese in 12 equal pieces
2. Make sure the grapes are very dry
3. Place the cheese in the center of you palm and
crust around the entire grape evenly

4. Roll the grape in the ground walnuts
5. Place the lollipop stick into the grape and serve

Enjoy!


 

Cranberry-Spiced Cheesecake

Posted by Douglas Brown on Thu, Nov, 10, 2016 @ 13:11 PM


The holidays are coming up quick!  Be prepared for all of your holiday parties, whether you are hosting or attending, with this delicious Cranberry-Spiced Cheesecake recipe.  A festive dessert is always sure to be a hit so give it a try!

Ingredients for the Crust:
½ Pound Graham Cracker Crumbs
1 Ounce Granulated Sugar
3 Ounces Unsalted Butter, softened
Instructions:
1. Mix all ingredients together
2. Spray an 8 inch baking pan and press the crust into the bottom evenly
3. Bake for 5 minutes at 325 degrees

Ingredients for the Filling:

1.5 Pounds Cream Cheese
6 Ounces Granulated Sugar
3 Large Eggs
½ Teaspoon Vanilla Bean Paste
¾ Ounce All Purpose Flour
1/8 Teaspoon Kosher Salt
2 Teaspoon Ground Cinnamon
2 Ounces Cranberry Sauce
Instructions:
1. Combine the sugar and cream cheese and mix until smooth
2. Add the eggs
3. Sift together the flour, cinnamon and salt and add
4. Add the filling to the baked crust
5. Swirl the cranberry mixture into the cheesecake
6. Bake for 80 minutes in a water bath at 325 degrees

Enjoy!


 

Warm Spiced Apple Cider

Posted by Douglas Brown on Thu, Oct, 20, 2016 @ 13:10 PM


Holiday parties will soon be approaching!  Make the most of them by trying this Warm Spiced Apple Cider recipe.  It's simple to make and your guests will love it, an added bonus is the delicious smell it creates to set the scene for your fall fun. Enjoy!

This recipe makes 5 quarts of cider

Ingredients:
10 Gala Apples, cut in quarters

10 Cinnamon Sticks
5 Cloves
2 Star Anise
½ Cup Brown Sugar
1 Gallon Apple Juice

Instructions:
1. Combine all of the ingredients and bring to a simmer.

2. Let sit at room temperature for 1 hour
3. Strain and serve warm or chilled

Enjoy!


 

Fresh Salmon Croquettes with Dill Remoulade

Posted by Douglas Brown on Thu, Sep, 22, 2016 @ 17:09 PM


Here is something new to try!  Step outside your comfort zone and try this delicious recipe for our Fresh Salmon Croquettes with Dill Remoulade.  It may sound intimidating but if you follow our step-by-step recipe below it is sure to be a hit.  Enjoy!

This recipe makes twelve 1-ounce cakes

Ingredients for the Salmon:
8 Ounces Fresh Salmon
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
1 Tablespoon Olive Oil
Instructions:
1. Toss the salmon with all of the ingredients above

2. Bake in the oven at 350 degrees for about 13-15 minutes or until cooked medium
3. Chill the Salmon and Crumble

Ingredients for the Croquettes:
8 Ounces Crumbled Salmon

1 Cup Japanese Breadcrumbs
2 Tablespoons Capers, chopped
¼ Cup Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Fresh Dill, chopped
1/2 Whole Egg
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper
Instructions:
1. Combine all of the ingredients together

2. Form into 1 ounce cakes
3. Pan sear in a sauté pan in oil on both sides until golden brown
4. Finish in oven until hot

Ingredients for the Dill Remoulade:
¾ Cup Mayonnaise

½ Cup Red Onion, minced
½ Cup Parsley
2 Teaspoons Lemon Juice
¼ Cup Sweet Pickle Relish
¼ Cup Fresh Dill, chopped
Instructions:
1. Combine all ingredients

Plate & Enjoy!

 

Hatch Chile Ragout

Posted by Douglas Brown on Thu, Sep, 08, 2016 @ 14:09 PM


It's Hatch Chile season so here is a versatile and delicious Hatch Chile Ragout recipe to try out before the season ends!  Use this ragout as a side dish or to smother steak, pork, chicken or pasta.  

 

Ingredients:
1 T Oil
1 lb Fresh Hatch Chile Peppers cut in 1 inch pieces
2 cups Canned Tomatoes diced with liquid
1 T Garlic minced
1 cup Red Onion  diced
1/4 cup Celery diced
1/2 cup Red Bell Peppers diced
1/2 cup Green Bell Peppers diced
4 oz Andouille Sausage, diced
1 T Cajun Spice

Instructions:
1. Heat the oil and sweat the garlic, onions, peppers and celery
2. Add the andouille sausage and cook for 5 minutes
3. Add the tomatoes and spices and cover
4. Simmer for 30 minutes
5. Serve as desired

Enjoy!


 

Hatch Green Chile Enchiladas

Posted by Douglas Brown on Thu, Sep, 01, 2016 @ 15:09 PM

Hatch Chili resized 600Hatch Green Chiles come from the Hatch Valley in New Mexico and are available for a short period of time between August and September. These versatile green chiles range in hotness and are great for a number of uses.  Get them roasting on your grill for late summer barbecues and add them as an extra touch to your favorite recipes. Here is a delicious Hatch Green Chile Enchilada recipe to try while you can still find them!


Hatch Green Chile Enchiladas

Ingredients:
1 oz Vegetable Oil
8 oz Yellow Onion, minced
1 T Fresh Garlic, minced
32 oz Diced or Chopped Canned Tomatoes in Water
2 T Chipotle Peppers
5 each Hatch Chile Peppers, Fire Roasted and Chopped
1 T Cumin, ground
2 t Garlic Powder
2 t Onion Powder
2 t Chili Powder
2 t Coriander, ground
1/4 t Cayenne
1 T Sugar
1/2 Bunch Fresh Cilantro
Salt and Pepper to Taste
Approx 3lb Pulled Roasted Chicken
20 Fresh Corn Tortillas
1 Cup Shredded Jack Cheese
1 Cup Cheddar Cheese

Instructions:
1. Heat the oil and sweat the onions and garlic
2. Add the spices and toast slightly over low heat for 1 minute
3. Add the tomatoes, chipotle peppers, sugar and chiles
4. Simmer for 1 hour and puree in a blender
5. Add the cilantro, salt and pepper
6. Fold half of the mixture in with the pulled chicken and half of each of the cheeses
7. Place about 1/4 cup of mix in the center of a tortilla (Warm the tortilla slightly in a pan before) and roll
8. Place them together in a casserole dish
9. Top them with the remaining sauce and cheese
10. Bake for 20-25 minutes or until cheese is thoroughly melted

Enjoy!
 

Chorizo Steamed Mussels

Posted by Douglas Brown on Thu, Aug, 25, 2016 @ 19:08 PM

This Chorizo Steamed Mussels recipe is not only super easy but also super delicious.  Give it a try to experience mussels with an amazing flavor!

Ingredients:
24 Medium Sized Black Mussels, cleaned
4 oz  Ground Chorizo, cooked 
1 tsp Garlic, minced
2 oz White Wine
2 oz Butter
4 oz Clam Juice
1 cup Fresh Tomato, large diced
Salt and Pepper to taste

Instructions:
1. Combine all ingredients except the mussels in a large saute pan and bring to a boil
2. Add the mussels and cover for about 1 minute or just until the mussels open.  Season to taste.  
3. Serve immediately with some nice crusty Italian bread

Smashed Baked Potato

Posted by Douglas Brown on Thu, Jul, 14, 2016 @ 13:07 PM




Try this recipe for the perfect Smashed Baked Potato!  
It is simple to prepare and delicious every time.  

Keep in mind this recipe is enough for one full meal or a side item for 2 people.

Ingredients:
1 each Large Idaho Potato
2T butter
1t kosher salt
1/4t black pepper
1 clove garlic, minced
1 green onion, minced
1oz chicken stock 

Directions:
1. Clean the potato. 
2. Make 5 slices in the potato lengthwise.  
The slices should be evenly spaced around the potato and go about 3/4's of an inch deep from top to bottom. 
3. Melt the butter in a saucepan and add the minced garlic and green onions.
4. Place the potato in a bowl and pour half the melted butter mixture over the potato.
5. Add the salt and pepper and rub well onto the potato.
6. Wrap the potato completely in foil.
7. Bake the potato for 1 hour and 15 minutes at 350 degrees or until tender to the touch.
8. Add the 1oz of chicken stock to the reserved butter mixture and heat.
9. Remove the potato from the foil and gently press down so the potato crumbles slightly and the white potato is exposed.
10. Pour the butter mixture over the top and serve.

Enjoy!

Warm Texas Peach Cobbler

Posted by Douglas Brown on Thu, Jun, 23, 2016 @ 08:06 AM


It's summertime in Texas which means it's time to think local!  Local Texas peaches can be utilized in so many ways, the most obvious being a delicious Warm Texas Peach Cobbler, of course!

Peach_Cobbler-020905-edited.jpg



For The Peach Cobbler Filling

Ingredients:
1.25 lb Fresh Peaches 
2.5 oz Dried Blueberries
2 oz Pecans-Toasted
1.5 oz Caramel Sauce
8 fl oz Water
6.5 oz Granulated Sugar
1/8 oz Cinnamon
Pinch of Nutmeg
Juice of 1/2 Lemon
1 oz of Cornstarch for Slurry

Instructions:
1. Combine the water, sugar, cinnamon and nutmeg and bring to a boil
2. Mix the cornstarch with enough water to make a slurry the consistency of heavy cream
3. Thicken the mixture with the slurry and simmer for 5 minutes
4. Add the caramel to the thickened mixture
5. Combine the mixture with the peaches, blueberries and pecans
6. Chill

 

For the Topping

Ingredients:
1 cup Flour
1 cup Granulated Sugar
1 tsp Baking Powder
1/2 tsp Kosher Salt
2 oz Butter softened
2 large Eggs
1 tsp Vanilla Bean Paste or Extract

Instructions:
1. Cream the Sugar and Butter for 1 minute
2. Gently add the eggs just until incorporated
3. Fold in the dry ingredients
 

To Finish

1. Place the Peach mixture in a 2 or 3 inch baking dish
2. Fill half way with the peaches
3. Fill the rest of the way with the topping
4. Bake at 350 degrees for 40-50 minutes until golden brown
5. Top with Vanilla Ice Cream

 

Enjoy!


 

Be Sure to Check out Beyond the Box Catering for all of your Catering Needs!


 

Charred Tomato Salsa

Posted by Douglas Brown on Wed, Jun, 08, 2016 @ 18:06 PM

Charred Tomato Salsa

 

 You can't go wrong with salsa.  Whether you are at a party or just snacking, it is always a favorite.  Ditch the store bought jars and learn how to make the perfect salsa with this super easy and delicious recipe! 

Ingredients:
4 oz Yellow Onion
1/2 Poblano Pepper
1 Jalapeno Pepper
1 oz Garlic
4 lbs Tomatoes
1.5 tsp Lime Juice
1/2 Bunch Fresh Cilantro
Salt and Pepper to taste 

Instructions:
1. Char the tomatoes, onions and peppers on the grill
2. Add the remaining ingredients and blend
3. Season with salt and pepper


ENJOY!
 

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

Latest Posts

Subscribe to get the latest in ROI Optimization