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Summer Mixed Grill - Recipes Beyond the Box

 

photoThis a a great family style mixed grill platter perfect for the summer.  It's pretty easy to prepare and has something for everyone to enjoy.  This recipe feeds 4 to 6 people.

1 lb Baby Spinach
1 each Red Onion (sliced in 1/2 inch pieces)
1 cup Red Grape Tomatoes
1 each Medium Cucumber (sliced in half moons)
6 whole Corn on the Cob
6 each Hatch Chile Pepper
1 cup Baby Carrots (cut in 1/2)
1 lb 16/20 Shrimp
1/4 cup Butter (melted)
1 Lemon
1 lb Italian Sausage Links
1.5lb Flat Iron Steak
3 cloves Garlic (minced)
1 cup grated Parmesan Cheese
1 each Gala Apple (sliced)
1.5 Tbs Olive Oil
4 oz Balsamic Vinaigrette 

  1. Marinate the steak in 1 tbs of the olive oil and 1/2 of the minced garlic
  2. Place the shrimp in the melted butter with the remaining garlic and the juice from the lemon
  3. Rub the remaining olive oil on the red onions and hatch chile peppers
START GRILLING
  1. Place the Italian sausage links on the grill (these will take about 20-25 minutes so get them started first for about 7 minutes)
  2. Add the whole corn hatch chiles and the onions to the grill
  3. Add the flat iron steak and cook until medium rare to medium
  4. Remove the items from the grill as they are ready
  5. Once everything is done, add the shrimp (the shrimp will go quickly so let the steak and sausage rest a bit while these are cooking)
  6. Peel the corn and cut in 1/2
  7. Rough chop the red onion and the chile peppers
  8. Slice the sausage and the steak
PLATE
  1. On a large platter, place the spinach, tomatoes and carrots
  2. Add the red onion, chiles, sliced apples, steak, sausage and shrimp on top
  3. Place the corn around the platter
  4. Drizzle with balsamic vinaigrette
  5. Sprinkle with parmesan cheese
EAT

Beyond the Box is one of the premier Dallas catering companies.  Beyond the Box specializes in weddings and corporate event and has been serving the Dallas-Fort Worth area for more than a decade.   

Pan Seared Steelhead Trout - Recipes Beyond the Box

 

This a simple and elegant preparation for a delicious piece of fish.  The best part is that it only takes one pan.  

1 each 14-16 oz piece of Steelhead Trout with skin
Salt and Pepper
IMG 3321 resized 600


1 Tbs Chopped Fresh Dill
1 Tbs Olive Oil
1 cup Sweet Red Grape Tomatoes
1 bunch Green Onions (cut on the bias)
12 each Cipollni Onions (peeled and cut in half)
1 cup Baby Carrots (sliced in coins)
1/4 cup White Wine
1 Tbs Butter

  1. Season the fish with salt and pepper and fresh dill
  2. Heat the olive oil in a large sauté pan and lightly sear the fish on the flesh side
  3. Add the tomatoes, onions, carrots and green onions while the fish is searing
  4. Flip the fish and place skin side down in the pan and continue to cook for 1 minute
  5. Place the fish into a 350 degree oven for 7 - 10 minutes or until the fish is medium
  6. Remove the fish from the pan and place the pan with the vegetables back on to the burner
  7. Saute for 3-5 minutes over high heat
  8. Add the white wine and de-glaze the pan
  9. Add the cold butter and swirl it into the vegetables-Keep the pan moving so the butter does not break
  10. Season with salt and pepper
  11. Pour the mixture over the fish and serve
     

Easy BBQ Braised Short Ribs - Recipes Beyond the Box

 

Try these simple and easy BBQ Braised Short Ribs for an absolutely delicious dinner.  This recipe is very verastile and extremely easy to customize to your own tastes.  

For the Short Rib

8 each 4 oz pieces of Boneless Beef Short Rib
2 Tbs Oil 
Salt and Pepper
1 tsp Garlic Powder
1 tsp Onion Powder 
1/2 cup Carrot, rough cut into 1 inch pieces
1/2 cup Yellow Onion, rough cut into 1 inch pieces
1/2 cup Celery, rough cut into 1 inch pieces
2 Garlic Cloves, Whole
1/4 Cup White Wine
2 cups of your favorite BBQ sauce
4 cups Chicken Stock
10 Sprigs of Thyme
5 Sprigs Fresh Oregano 

 

  1. Season the short ribs on all sides with the salt, pepper, garlic and onion powder
  2. In a pan, heat the oil and sear the short ribs on all sides
  3. Remove the short ribs
  4. Add the onions, carrots, garlic and celery and saute for a few minutes
    *Be sure to scrape all of that meat from the pan (that's the flavor!)
  5. Deglaze with the white wine and scrape the pan
  6. Add the remaining ingredients and bring to a boil
  7. Add the short ribs back into the liquid
  8. Cover with foil and place in the oven at 325 degrees for about 3 hours or until the ribs are fork tender
  9. Remove from oven and remove the ribs
  10. Place the sauce on the stove and gently simmer skimming the excess fat off of the top
  11. Feel free to add and adjust to your own taste:  
  12. At this point you can add citrus, jalapeno, brown sugar, honey or whatever your preference.  It is delicious as is.  
  13. Serve this over risotto or mashed potatoes 

 

 

 

 

Spicy Super Bowl Chili - Recipes Beyond the Box

 

Beyond the Box - Dallas Catering

Spicy Super Bowl Chili

2 oz Oil
8 oz Yellow Onion, diced
4 oz Celery, Diced
1 ea Poblano Pepper, diced
1 ea Jalapeno, minced
1/3 cup Dark Chili Powder
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
1/2 tsp Cayenne
1 Tbs Cumin, ground
1.5 tsp Coriander, ground
.5 can Chipotle Peppers
1.5 quart Diced Tomatoes in Juice
2.5 lbs Ground Beef
1.5 Tbs Salt
1.5 tsp Black Pepper
2 cups Water

  1. Heat the oil and cook the ground beef
  2. Remove the beef and drain except for 4 oz of fat
  3. Heat the 4 oz of fat and sweat the onions, celery and peppers
  4. Add the spices and toast slightly for 1 minute
  5. Add the tomatoes, water and chipotle peppers and simmer 30 minutes
  6. Add the beef back to the mix with the salt and pepper and simmer for 1 hour

Organic Brown Rice Risotto from Beyond the Box Catering

 

Beyond the Box - Dallas Catering and Market

This is a great winter recipe that uses whole grain organic brown rice instead of traditional short grain white rice.  This recipe takes some time.  Plan to cook the risotto for around an hour depending on how high the temperature is.  The Short grain brown rice can be found at Whole Foods.  

For the Risotto

1 oz Olive Oil
1/4 cup Yellow Onions, minced 
2 sliced, Thick Cut Bacon, diced
1 tsp Garlic, minced
1 cup Short Grain Organic Brown Rice
1/2 Tbs Balsamic Vinegar
1 cup Tomatoes, fresh diced
3.5 cups Unsalted Chicken Stock
1 tsp Salt
1 Tbs Fresh Oregano, chopped
1/2 cup Parmesan Cheese, grated
1 Tbs Butter
Fresh Black Pepper to taste 

  1. Heat the oil and add the onion, garlic and bacon
  2. Sweat until the bacon starts to crisp on the edges
  3. Add the rice and toast for 1 minute coating with the rendered bacon fat
  4. Add the balsamic vinegar and stir until dry
  5. Add the tomatoes, 1 cup of stock and salt
  6. Cook over low heat stirring occasionally
  7. Continue to cook and add stock a 1/2 cup at a time as it starts to dry
  8. When the last 1/2 cup is added, turn off the heat cover and let sit for 10 minutes
  9. Stir in the butter, parmesan, pepper and herbs
  10. Serve
At this point you can also add whatever other items you want.  Things like roasted chicken, pulled pork, beef, mushroom etc... You can also change up the herbs a bit if you prefer basil or thyme.  Try blue cheese instead of parmesan as well.  

Chorizo Steamed Mussels from Beyond the Box Catering

 

Recipes Beyond the Box - Dallas Catering and Market

For the Dish

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

  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

Pork Chop with Sprout-Red Onion Ragout from Beyond the Box

 

Recipes Beyond the Box Catering - Dallas Catering and Market

For the Pork

2 each 10-12 oz Pork Chops
1 Sprig Fresh Rosemary, chopped
1 Tbs Garlic, freshly minced
1 Tbs Olive Oil

  1. Rub the pork chops with the garlic, rosemary and olive oil
  2. Let sit overnight if possible
  3. Pull them out of the cooler for 1 hour before cooking

For the Ragout

2 slices Thick Cut Apple Smoked Bacon
1 cup Red Onion, large dice
2 each Green Onion, minced
1 cup Tomato, diced
1 cup Brussels Sprouts, cut in quarters
1/4 cup Golden Raisins
1 Tbs Olive Oil
1 oz Apple Cider
1 Tbs Butter
Salt and Pepper

  1. Heat the oil and add the bacon, green and red onions
  2. Sweat for about 5 minutes over low heat so the bacon begins to render but does not get crispy
  3. Add the tomatoes and Brussels sprouts and cook another 5 minutes
  4. Add the apple cider and raisins and bring to a simmer
  5. Remove from heat and add the butter
  6. In a separate pan, pan sear the pork chops on both sides and get a nice golden brown (be sure to season with salt and pepper first)
  7. Pour the onion mixture over the pork
  8. Roast in the oven at 350 degrees for about 15-20 minutes or until the pork reaches medium
  9. Remove the pork chops when done
  10. Place the mixture back in the oven for 10 minutes while the pork chops rest
  11. Serve over the pork chops immediately


 *This Ragout is great with chicken as well.  

 


 


 

Smoked Salmon Deviled Eggs from Beyond the Box Catering

 

Recipes Beyond the Box-Dallas Catering and Market

For the Eggs

6 each Large Eggs
Water to cover 2 inches above the eggs
1 T Kosher Salt

  1. Place the eggs in a saucepot with salt and turn the heat on high
  2. Set timer for 12 minutes at the same time
  3. When the eggs come to a boil turn down to a simmer
  4. At the end of 12 minutes turn off heat and let sit for 5 minutes
  5. Pour off water and peel while still warm under cold water
  6. Let the eggs cool down

For the Smoked Salmon Deviled Egg Mix

6 each Large Hard Boiled Eggs
1 Tbs Fresh Dill
1 tsp Shallot, minced
1/4 cup Mayonnaise
1.5 tsp Lemon Juice, fresh
1.5 tsp Dijon Mustard
2 oz Smoked Salmon, Minced
Splash of Tobasco
Pinch of salt and White Pepper to Taste

  1. Split the eggs in half lengthwise and remove the yolk
  2. Grate the yolks on the fine side of a cheese grater
  3. Mix in the remaining ingredients
  4. With a teaspoon, scoop the mix into each half of the egg

For the Garnish (Optional)

1 oz Sliced Smoked Salmon (Whole Piece)
1 Tbs All Purpose Flour
1 cup of oil for frying
12 ea Fresh Dill Sprigs
1 Tbs Salmon Roe

  1.  Heat the oil in a small pan (If you have a small deep fryer use that instead)
  2. Dredge the salmon in flour and shake off the excess
  3. Place the salmon in the hot oil or fryer until it begins to run a light brown and becomes crispy
  4. Remove for the oil and drain off excess oil
  5. Chop the salmon finely and sprinkle on top of each egg
  6. Place a few of the salmon eggs on each and finish with a sprig of Dill
Catering Dallas and Catering Fort Worth for over a decade, Beyond the Box continues to innovate and remain one of the premier Dallas Catering and Fort Worth Catering companies. If you are in need of Catering in Dallas or Catering in Fort Worth, please contact us so that we can assist you with all of your special event needs.  Beyond the Box is one of the few Dallas Caterers that is considered a full service catering company; meaning we take care of everything you need for your event.  Many Caterers in Dallas say this, but few can actually deliver it.   Our catering services include:Breakfast Catering/Buffet Catering/Boxed Lunch Catering/Wedding Catering
Staffing Services/China, Glass and Silver Rentals/Tables and Chair Rentals
Linen Rentals/Alcoholic Beverage Catering

Beyond the Box Catering is proud to be Catering Dallas TX and the surrounding areas for over a decade.

Citrus Pulled Pork with Tex Mex Black Beans and Avocado Butter

 

Recipes Beyond the Box-Dallas Catering and Market

Citrus Pulled Pork

1 each 5 lb piece of Pork Butt
1 quart Chicken Stock
1 pint Orange Juice
1 cup Freshly Squeezed Lemon Juice
1 cup Freshly Squeezed Lime Juice
1/2 cup Dried Oregano
1/2 cup Ground Cumin
1/4 Cup Ground Coriander
4 oz Fresh Garlic minced
1.5lb Yellow Onion, sliced
3T Salt
1T Black Pepper
 

  1. Combine all of the ingredients except the salt and pepper and marinate for 24 hours
  2. Season the pork with the salt and pepper and cover with the marinade
  3. Cover with foil and place in the oven for 6-8 hours at 300 degrees until the meat is crumbling

Tex Mex Black Beans

4 cups Black Beans, cooked
1 T Oil
10 oz Yellow Onion, diced
.5 each Jalapeno Pepper, minced
 1 oz Garlic, minced
.25 can Chipotle Peppers
1 T Fresh Lime Juice
Cilantro, fresh chopped
1 Pint Chicken Stock
1 t Onion Powder
1 t Garlic Powder
1 t Chili Powder
1 t Cumin
pinch Cayenne pepper
1/4 t Coriander, ground
1 t Sugar
Salt and Pepper to Taste

  1. Heat the oil and sweat the onions, garlic and jalapenos
  2. Add the spices and toast them lightly
  3. Add the sugar, chicken stock and beans
  4. Simmer for 1 hour

Avocado Butter

Avocados
Lime Juice
 

Charred Tomato Salsa

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

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

 


 



 

 

Hatch Green Chili Recipes-Beyond the Box Catering

 

Hatch Chili resized 600Hatch Green Chili's come from the Hatch Valley in New Mexico and are available for a short period of time between August and September.  These versatile green chili's 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 recipe to try while you can still find them:

Hatch Green Chili Enchiladas


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 Chili 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

  1. Heat the oil and sweat the onions and garlic
  2. Add the spices and toast slighlty over low heat for 1 minute
  3. Add the tomatoes, chipotle peppers, sugar and chili's
  4. Simmer for 1 hour and puree in the 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 thouroughly melted

 

Beyond the Box is proud to be one of the top caterers in Dallas.  Beyond the box specializes in corporate and social catering, and has ben servicing events in the Dallas-Fort Worth area for a decade.  
 

 



 

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