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! 

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

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



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

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

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

6 Ounces Confectioners Sugar
4.5 Ounces Pasteurized Egg Whites

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

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

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

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

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

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

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


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


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


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



Hatch Chile Ragout

Posted by Douglas Brown on Fri, Aug, 07, 2015 @ 14:08 PM

It's Hatch Chile season and here is a versatile Hatch Chile recipe from Beyond the Box.  Use this ragout as a side dish or to smother steak, pork or chicken.  

For the Ragout

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

Heat the oil and sweat the garlic, onions, peppers and celery

Add the andouille and cook for 5 minutes

Add the tomatoes and spices and cover

Simmer for 30 minutes




Warm Texas Peach Cobbler

Posted by Douglas Brown on Fri, Jun, 19, 2015 @ 12:06 PM

It's summertime in Texas and and it is time to think local.  Local Texas peaches can be utilized in so many ways.  The most obvious is a delicious Warm Texas Peach Cobbler.  

For The Peach Cobbler Filling

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

Combine the water, sugar, cinnamon and nutmeg and bring to a boil

Mix the cornstarch with enough water to make a slurry the consistency of heavy cream

Thicken the mixture with the slurry and simmer for 5 minutes

Add the caramel to the thickened mixture

Combine the mixture with the peaches, blueberries and pecans


For the Topping

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

Cream the Sugar and Butter for 1 minute
Gently add the eggs just until incorporated
Fold in the dry ingredients

To Finish

Place the Peach mixture in a 2 or 3 inch baking dish
Fill half way with the peaches
Fill the rest of the way with the topping

Bake at 350 degrees for 40-50 minutes until golden brown
Top with Vanilla Ice Cream

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



Summer Mixed Grill - Recipes Beyond the Box

Posted by Douglas Brown on Thu, Jul, 31, 2014 @ 13:07 PM

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
  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
  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

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

Posted by Douglas Brown on Fri, Jul, 25, 2014 @ 12:07 PM

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

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

Homemade Cranberry Sauce
Gingerbread S'mores
Fig and Honey Glazed Chicken
Toasted Pumpkin Seed Guacamole

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