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Tagine Spiced Lamb Meatball Lollipops

Posted by Douglas Brown on Fri, Jan, 29, 2016 @ 07:01 AM

 
Enjoy this delicious Meatball Recipe!  Take a break from the traditional meatball with this unique tagine spiced lamb recipe that sure to please. The finishing touch of the added skewers will make them the perfect appetizer for your next party or event!



This recipe makes 13 1oz meatballs.

Ingredients for the Tagine Spice:
½ cup Cumin
¼ cup Curry Powder
1½ teaspoon Turmeric 
¾ teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Celery Seed
1 tablespoon Fennel Seed
¼ cup Sugar
1½ teaspoon Black Peppers
2 tablespoons Salt
½ teaspoon Ginger, ground
½ teaspoon Cayenne Pepper
Instructions for the Tagine Spice
1. Combine all ingredients

Ingredients for the Meatballs:
1 lb Ground Lamb
2 tablespoon Tagine Spice
1½ teaspoon Fresh Garlic, minced
2 tablespoon Parsley, chopped
1 Egg
¼ cup Japanese Breadcrumbs
2 teaspoon Salt
½ teaspoon Black Pepper
1½ teaspoon Sambal
Instructions for the Meatballs:
1. Combine all of the Ingredients
2. Form into 1oz balls (Tip: wet your hands slightly when rolling to pack the meatball tightly)

Ingredients for Cooking:
2 cups Chicken Stock
1 tablespoon Tagine Spice
Cooking Instructions:
1. Combine the tagine spice and chicken stock in a pot and bring to a boil
2. Remove from heat and drop the meatballs into the broth
3. Cover with foil and place in the oven at 350 degrees for 20 minutes
4. Remove and Let the meatballs rest for 10 minutes in the broth
5. Skewer each meatball with a lollipop stick or a skewer

Enjoy!

 

Italian Frittata

Posted by Douglas Brown on Fri, Jan, 15, 2016 @ 10:01 AM

 
Enjoy this delicious Frittata recipe!  Start your morning off right, or make it any time of day, something this good is not limited to only breakfast!  



This recipe makes 4 servings.

Ingredients:
1 Tablespoon Vegetable Oil
4 oz Italian Sausage, cooked and cut in coins
1 Tablespoon Red Bell Pepper, diced
1 Tablespoon Green Bell Pepper, diced
1 Tablespoon Red Onion, diced
1 Teaspoon Herbes de Provence
1 Tablespoon Green Onion, sliced
¼ cup Spinach, chiffonade
6 each Cherry Tomato, cut in half
6 Eggs, cracked and whipped
1 Tablespoon Whole Milk
Salt and Pepper to Taste
½ cup Mozzarella Cheese, shredded
2 Tablespoon Parmesan Cheese, finely grated

Instructions:
1. Pre-heat oven to 350 degrees
2. Combine the eggs, milk, salt, pepper and Herbes de Provence
3. Heat the oil in a 9 inch non stick frying pan
4. Add the peppers and onions and sweat
5. Add the Italian sausage and heat slightly
6. Add the spinach and the egg mixture, stirring as you add
7. Use a high temp rubber spatula to move the eggs around the pan so they do not stick
8. Continue to move the eggs around until about ½ of the egg mix is set and ½ is still liquid
9. Remove from the heat
10. Place in the oven and cook for about 5 minutes just until almost set
11. Top with the Mozzarella, Parmesan and cherry tomatoes
12. Place back in the oven for two more minutes or until the cheese is melted
13. Let the frittata rest for a few minutes before cutting

Enjoy!

 

Grilled Chicken with Tomato-Olive Ragout

Posted by Douglas Brown on Fri, Jan, 08, 2016 @ 07:01 AM

 
Now that the holidays are over and you have more time on your hands, get back on track with the help of this healthy and delicious grilled chicken recipe! 



This recipe makes 4 servings.

Ingredients:
Four 6 oz Chicken Breast
1 teaspoon Herbes de Provence
2 tablespoon Olive Oil
½ teaspoon Garlic
1 teaspoon Shallots, minced
4 oz Fresh Green Beans, blanched and shocked, cut in 1 inch pieces
1/8 cup Kalamata Olives, sliced
½ cup Tomatoes, diced
2 Tablespoon Balsamic Vinegar
Salt and Pepper to Taste

Instructions For The Chicken:
1. Rub the chicken breast with the garlic 1 Tablespoon of the olive oil and the Herbes de Provence
2. Let this marinate in the refrigerator overnight
3. Before cooking the chicken, let it sit at room temperature for 30 minutes
4. Grill the chicken breast (TIP: you can either finish it over a low heat on the grill or in the oven) 

Instructions For The Vegetable Ragout:
1. Heat the oil in a sauté pan
2. Add the shallots and sweat
3. Add the tomatoes and the olives
4. Cook over low heat until the tomatoes start to break down slightly
5. Add the blanched green beans, fresh basil and balsamic vinegar
6. Season with salt and pepper
7. Serve warm over each chicken breast

Enjoy!

 

Spiked Mocha-Orange Eggnog

Posted by Douglas Brown on Fri, Dec, 11, 2015 @ 07:12 AM

 

Spice up your holiday party with this delicious recipe for Spike Mocha-Orange Eggnog.  Take that traditional eggnog and add some amazing flavor to it!  Your guests will be pleasantly surprised.



This recipe makes 2 quarts of eggnog.

Ingredients:
12 Ounces Milk

12 Ounces Heavy Cream
4 Ounces Knob Creek Bourbon
4 Egg Yolks
½ Cup Sugar
3 Cinnamon Sticks
1 Vanilla Bean, split and scraped
1 Orange, zest only

Instructions:
1. Combine the yolks and the sugar in a mixing bowl

2. Heat the heavy cream, orange zest, milk, cinnamon sticks and vanilla bean
3. Add the warm milk mixture to the yolk and sugar mixture
4. Cook over a water bath until 170 degrees
5. Add the bourbon and let steep for 30 minutes
6. Strain and chill to serve

Enjoy!

 

Homemade Cranberry Sauce

Posted by Douglas Brown on Fri, Nov, 20, 2015 @ 07:11 AM

 

Forget the store bought cranberry sauce!   Surprise your guests with delicious homemade cranberry sauce by following this simple recipe, it will make all the difference! 



Ingredients:
1 Pound Fresh Cranberries

4 Fluid Ounces Orange Juice
2 Teaspoons Cinnamon, ground
1/8 Teaspoon Nutmeg, ground
1/8 Teaspoon Cloves, ground
4 Ounces Brown Sugar
4 Ounces Granulated Sugar
½ Teaspoon Ginger, ground
1 Tablespoon Water
1 Tablespoon Cornstarch

Instructions:
1. Combine the cranberries with the orange juice, sugar and spices
2. Simmer for about 45 minutes over low heat
3. In a separate container combine the water and the cornstarch
4. Add the cornstarch mix into the cranberries and thicken
5. Cook over low heat for 5 more minutes
6. Chill

Enjoy!

 

Gingerbread S'mores

Posted by Douglas Brown on Fri, Nov, 13, 2015 @ 06:11 AM


These gingerbread s'mores are especially fun around holiday time and can be served as an amazing and fun after dinner treat!  


For the Gingerbread

Ingredients:
5 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Nutmeg
1 Teaspoon Salt
1 Tablespoon Ginger
1 Cup Sugar
1 Cup Shortening
1 Cup Molasses

Instructions:
1. Cream together the sugar and the shortening in a mixer for about 2 minutes at medium speed
2. Sift together the flour, baking soda, nutmeg, salt and ginger
3. Add the flour mixture to the shortening and mix
4. Add the molasses
5. Chill the dough for 30 minutes
6. Roll the dough about ¼ inch thick
7. Cut into desired shapes (circles or triangles)
8. Bake at 350 degrees for 6-8 minutes or until brown


For the Marshmallow

Ingredients:
6 Ounces Confectioners Sugar
4.5 Ounces Pasteurized Egg Whites

Instructions:
1. Mix egg whites and sugar in a mixing bowl
2. Place over a double boiler and cook until it reaches 145 degrees
3. Place bowl on the mixer with the whip attachment and whip until cool

For the Chocolate Sauce

Ingredients:
4 Fluid Ounces Heavy Cream
8 Ounces Chocolate, Semisweet *(Better Chocolate = Better S'more)

Instructions:
1. In a saucepan bring the heavy cream to a boil
2. Pour the heavy cream over the chocolate and mix until smooth

 


 

Fig and Honey Glazed Chicken

Posted by Douglas Brown on Thu, Nov, 05, 2015 @ 20:11 PM


Chicken makes for a delicious and healthy meal, follow this recipe to make your ordinary chicken breast even more delicious and enjoyable.



This recipe will make a delicious meal for 2

For the Glaze

Ingredients:
1 T Olive Oil
1 T Garlic, minced
¼ Cup Yellow Onion, diced
1 Cup Dried Black Mission Figs
¼ Cup Honey
2 T Balsamic Vinegar
Zest of 1 Orange
Zest of 1 Lemon
1 Cup Water

Instructions:
1. Heat the oil and sweat the onion and garlic
2. Add the remaining ingredients and bring to a boil
3. Let steep for 30 minutes
4. Puree the mixture in a blender


For the Chicken

Ingredients:
1 T Olive Oil
2 6oz Chicken Breasts
Salt and Peppers
2 T Fig and Honey Glaze

Instructions:
1. Season the chicken breast with salt and pepper
2. Heat the oil and sear the chicken breast on one side
3. Flip the chicken breast and brush with the fig glaze
4. Finish in the oven


 

Toasted Pumpkin Seed Guacamole

Posted by Douglas Brown on Mon, Oct, 19, 2015 @ 10:10 AM


Fall is a great time for a cozy get together with friends and family and nothing brings people together like some delicious snacks.   

Whether it’s a Sunday football watching party or a night of Netflix with some close friends, the key is to put your own Fall twist on the dishes you serve.



This recipe will make 2 and a 1/2 cups of guacamole

Ingredients:

3 large avocados
1/2 small red onion, diced
1/2 to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons fresh chopped cilantro, plus a few leaves for garnish
2 tablespoons fresh lime juice
3/4 cup pumpkin seeds, hulled, toasted, and salted, plus a few extra seeds for garnish
Salt to taste

Instructions:

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl.
2. Coarsely mash the avocado with a large fork or potato masher. 
3. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
4. Scoop the pumpkin seeds into a food processor and pulse until finely ground. Scrape down the sides of the processor bowl, then run the processor until the seeds are a chunky-looking paste.
5. Mix the paste into the avocado mixture. 
6. Taste and season with salt. 
7. When you're ready to serve, scoop guacamole into a serving bowl and garnish with a sprinkling of pumpkin seeds and cilantro sprigs.

If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate - preferably for no more than a few hours.


 

Awesome Paella Recipe

Posted by Douglas Brown on Fri, Oct, 09, 2015 @ 12:10 PM


INTRODUCTION:

Paella is a great dish for the Fall and Winter.  I love it because it is pretty simple to prepare and can all be made in one pan.  Most of the preparation can be done in advance which makes it a great dinner dish for entertaining friends.  This paella recipe incorporates sausage, chicken and shrimp but you can substitute whatever you like. Enjoy.      



This recipe should make enough for about 4-6 ppl

For the Paella

1 tbsp Olive Oil
1/4 cup Yellow Onion, diced
1.5 tsp Garlic, minced
1 cup Tomatoes, diced
8 oz Chorizo, ground
8 oz Chicken Breast, diced
12 ea Shrimp, 21-25, peeled
5 cups Calapsarra Rice or Short Grain Paella Rice
10 cups Chicken Stock
Pinch of Saffron
1 tbsp Thyme, fresh chopped
1 tbsp Oregano, fresh chopped
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Butter
1/4 cup Frozen English Peas, thawed 

 

1. In a paella pan, heat the oil and cook the chorizo
2. Remove the chorizo from the pan and with some of the remaining fat, sear the chicken and remove
3. Set the chorizo and chicken to the side
4. In the same pan with about 1 tbsp of the chorizo fat, saute the onions and garlic for about 2 minutes
5. Add the tomatoes and cook for 1 more minute
6. Add the rice and toast the rice lightly while continuing to stir, about 5 minutes
7. Add 8 cups of the stock, saffron, salt, pepper and butter and simmer slowly moving the rice around every few minutes
8. After about 10 minutes, add the chorizo and chicken mixture
9. Simmer and after about 10 more minutes, add the shrimp and fold into the rice
10. Continue to stir gently cooking the shrimp and finishing the rice
11. The rice should be Al Dente so add more liquid if needed
12. Finish with the fresh herbs and peas and mix
13. Let rest a few minutes and serve

 






 

Cinnamon Cous Cous

Posted by Douglas Brown on Fri, Aug, 28, 2015 @ 09:08 AM


Here is a simple recipe for Almond-Raisin Cous Cous that makes a great side dish to a chicken or pork dish.  



For the Cous Cous

2 cups Cous Cous
3 cups Water
4 each Cinnamon Sticks
5 each Whole Cloves
4 each Star Anise 
1 T Kosher Salt
1 tsp Ground White Pepper
1 tsp Brown Sugar
2 oz Butter
1/2 cup Dried Cranberries
1/2 cup Dried Apricots cut in small pieces

Combine the water, salt, pepper, spices and butter in a pot and bring to a boil

Remove from the heat and let sit for 10 minutes

Place the cous cous in a bowl with the cranberries and apricots

Return the pot back to the heat and bring back to a boil

Strain out the spices and pour the mixture over the cous cous

Stir well and cover the bowl with plastic

Place in a warm place and let sit until all of the liquid is absorbed (10-20 minutes)

Fluff the mixture with a fork and serve

You can also refrigerate and serve cold

 


 

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

Tagine Spiced Lamb Meatball Lollipops
Italian Frittata
Grilled Chicken with Tomato-Olive Ragout
Spiked Mocha-Orange Eggnog

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