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

10 Gala Apples, cut in quarters

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

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



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
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
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
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.  


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

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



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

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

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


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!

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

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.

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 

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.


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!


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

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

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

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




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! 

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 

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


Summer Mixed Grill

Posted by Douglas Brown on Wed, May, 25, 2016 @ 12:05 PM


This is 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 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


Citrus Pulled Pork with Tex Mex Black Beans and Avocado Butter

Posted by Douglas Brown on Thu, May, 19, 2016 @ 12:05 PM


This recipe requires a little more time than our usual posts, but we think you can handle it! Believe us, it's worth it!


For The 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

For The Tex Mex Black Beans:
4 cups Black Beans, cooked
1 T Oil
10 oz Yellow Onion, diced
0.5 each Jalapeno Pepper, minced
 1 oz Garlic, minced
0.25 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

For the Avocado Butter:
Lime Juice

1. Mash Avocado
2. Squeeze in Fresh Lime Juice
3. Mix


Plate and 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.  

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