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Summer Mixed Grill

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

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This 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.

Ingredients:
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 

Instructions:
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
Instructions:
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


PLATE
Instructions:
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 & ENJOY!

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
Ingredients:

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

Instructions:
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:
Ingredients:
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

Instructions:
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:
Ingredients:
Avocados
Lime Juice

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

 

Plate and Enjoy!

Ham & Cheese Panini Bites

Posted by Douglas Brown on Thu, May, 05, 2016 @ 05:05 AM

 
Try this amazing recipe for the perfect ham & cheese panini!  Delicious whether you are having it as a meal all to yourself or cutting into bite size pieces for the perfect appetizer when catering to guests!

Ingredients:
2 Ounces Shaved Prosciutto
2 Ounces Shaved Manchego Cheese
2 Tablespoons Sweet Tomato Confit
1 Tablespoon Fresh Basil, Chiffonade
1 Each Ciabatta Bread

Instructions:
1. Slice the Ciabatta in half & spread 1 tablespoon of the tomato confit on each side
2. Sprinkle the basil on top of the tomato confit
3. Lay the Prosciutto and Manchego in the bread
4. Place the bread in a standard panini machine until toasted and cheese melts
5. Cut into bite size pieces

Enjoy!

Balsamic Roasted Mushrooms

Posted by Douglas Brown on Thu, Apr, 14, 2016 @ 11:04 AM

 
Try this recipe for the perfect side dish to any meal, or add it on top of your entree for an extra delicious finishing touch!

This recipe serves 6-8 people

Ingredients:
¼ Cup Olive Oil
2 Pounds Small Button Mushrooms
2 Ounces Balsamic Vinegar
2 Tablespoons Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Basil, chopped
2 Teaspoons Herb de Provence
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper, ground

Instructions:
1. Heat the oil and sauté the mushrooms until tender
2. Add all of the remaining ingredients and toss until hot

Enjoy!

Honey Mustard Roasted Pork Loin

Posted by Douglas Brown on Thu, Mar, 24, 2016 @ 10:03 AM

 
Having some guests over for dinner and really want to impress?  Have no fear!  Try this delicious and super easy pork loin dish.  Your guests will be glad you did!

This recipe serves 8-12 people

Ingredients:
1 Whole Pork Loin (Approx 5-7 Pounds)
½ Cup Honey
½ Cup Whole Grain Mustard
1-16 Ounce Jar Mango Chutney
¼ Cup Vegetable Oil
½ Cup Garlic, minced
¼ Cup Salt
2 Tablespoons Black Pepper

Instructions:
1. Season the Pork Loin with the Salt, Pepper and Rub with Oil
2. Combine the Honey, Garlic, Mustard and Mango Chutney
3. Rub the entire Pork Loin with the Mix and pour any excess over the top
4. Roast the Pork Loin at 350 degrees for about 90 minutes or until an internal temperature of 145 degrees
5. Remove the Pork Loin and let sit for 10 minutes
6. Slice the Pork Loin into ½ inch pieces and serve

Enjoy!

Apricot Glazed Salmon

Posted by Douglas Brown on Fri, Mar, 18, 2016 @ 09:03 AM

 
Who doesn't love a great salmon dish?!  This is a delicious and super easy recipe so don't be scared to give it a try!

This recipe makes 8 ounces of glaze and serves 4 people

Ingredients:
4  6-Ounce Salmon Fillets
2 Ounces Dried Apricots
1 Cup Water
¼ Cup Honey

Instructions:
1. Combine the apricots, water and honey and simmer for 5 minutes until the apricots
    are tender and re-hydrated

2. Puree the mixture in a blender and chill
3. Season the salmon with salt and pepper and pan sear
4. Brush with apricot glaze and finish in the oven until done

Enjoy!

Butternut Squash Soup

Posted by Douglas Brown on Fri, Feb, 19, 2016 @ 10:02 AM

 
Warm yourself up with this delicious Butternut Squash Soup recipe! 

Ingredients:
1 Quart Roasted Butternut Squash (about 2 medium squash)
1 oz Butter
1/4 lb yellow onion, chopped
1 Granny Smith Apple, chopped
1 Quart Apple Cider
1 Cup Heavy Cream
1/8 Teaspoon Ground Nutmeg 
1/8 Teaspoon Ground Clove
Salt and Pepper to taste

*Bonus Tip*: To roast your butternut squash, split the squash length wise and scoop out the seeds.  
Lay the two pieces face down on an oiled pan and roast for about 1 hour until soft.

Instructions:
1. Heat the butter in a heavy bottom sauce pan and sweat the onions and apple
2. Add the apple cider and reduce by half
3. Add the chicken stock, spices and squash
4. Simmer for 30 minutes
5. Add the heavy cream and simmer for 10 more minutes
6. Blend
7. Season to taste with salt and pepper

Enjoy!

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!

 

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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