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Beyond BBQ Dry Rub

Posted by Douglas Brown on Thu, Jan, 19, 2017 @ 10:01 AM


The key to great BBQ is the seasoning.  Make all of your future meats and BBQ items even more delicious with our Beyond BBQ Dry Rub!  Just mix together the ingredients listed below and you have the perfect go-to dry rub for all of your future BBQ needs.  Simple and delicious! 


Ingredients:
3 T Brown Sugar
3 T Paprika
1 T Onion Powder
1 T Dry Thyme
2 T Kosher Salt
1 T Garlic Powder
1 t Ground Cumin
1/4 t Cayenne Pepper
1 T Oregano
1 T Chili Powder
1 t Dry Mustard
1 t Ground Black Pepper
1 T Dry Parsley

Instructions:
1. Combine all ingredients
2. Apply generously to any and all of your favorite meats and BBQ items

Enjoy!


 

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!

Ingredients:
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

Instructions:
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

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! 

Ingredients:
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 

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


ENJOY!
 

Summer Mixed Grill

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

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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.

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!

Easy BBQ Braised Short Ribs - Recipes Beyond the Box

Posted by Douglas Brown on Fri, May, 09, 2014 @ 09:05 AM

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

Posted by Douglas Brown on Fri, Jan, 31, 2014 @ 08:01 AM

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

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

Posted by Douglas Brown on Mon, Jan, 13, 2014 @ 09:01 AM

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

Posted by Douglas Brown on Wed, Jan, 08, 2014 @ 08:01 AM

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.

3 Fresh Local Foods-Cooking Beyond the Box

Posted by Douglas Brown on Mon, Jun, 03, 2013 @ 13:06 PM

It's always a great time to eat and shop for local fruits and vegetables.  Whether you are preparing a dinner at home, ordering for a corporate event, or hosting a wedding or party,   fresh local foods can enhance your food experiences.  The following is a weekly list of items that are available local now and are worth checking out.  

Get Recipes!

June 2, 2013

It is almost summertime which means it's a perfect time to be grilling and barbecuing in Texas. What do you want to look for in the stores so you know you are taking advantage of local and fresh available foods? Here is a list of items available now along with a few suggestions on what you might do with them.  

peach fruit orange 717484 o

 

      Peaches from Cooper Farms 

Grilled Peaches
Jalapeno-Peach Salsa 
Chipotle-Peach BBQ Spare Ribs

http://www.cooperfarmspeaches.com/
 

 


Tomato Mozz

Beefsteak Tomatoes from Proximity Farms

Grilled Herb Tomatoes,
Tomato-Basil Salad
  
Beefsteak Tomato and Feta Grilled Cheese  

 

  http://proximityfarms.com/

 

grapefruit coolpix nikon 2851 mRuby Red Grapefruit from Paramount Citrus

Fennel, Avocado and Pink Grapefruit Salad 
Grilled Copper River Salmon with Ruby Grapefruit Glaze
Cilantro Marinated Ribeye with Bleu Cheese

 

http://www.paramountcitrus.com/

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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