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BTB’s Tres Leches Cake with Fresh Strawberries

Posted by Douglas Brown on Thu, Apr, 26, 2018 @ 11:04 AM

 

This simple Mexican dessert is one of our favorites!
Tres Leches is an ultra-light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon.  You will definitely want to give this recipe a try!

Prep Time: 1 Hours 30 Minutes
Cook Time: 40 Minutes
Servings: 12
Calories: 433 per serving

tres leches

 


Cake Ingredients:

  • 1 cup All-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 1 cup sugar, divided
  • 1/3 cup whole milk
  • 1 tsp vanilla
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1/4 cup whole milk

Whipped Topping Ingredients:

  • 1 pint Heavy Cream
  • 3 Tablespoons Sugar
  • 1/2 Tsp vanilla
  • Ground cinnamon
  • Sliced Strawberries
 
Instructions:
  1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
  2. In a medium bowl combine flour, baking powder, and salt.
  3. Separate the eggs into two separate bowls.
  4. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
  5. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  6. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  7. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  9. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  10. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  11. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  12. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. 
Enjoy!
 

Beyond the Box's Horchata

Posted by Douglas Brown on Thu, Apr, 26, 2018 @ 10:04 AM

 

Celebrate Cinco de Mayo by giving our delicious Horchata recipe a try! 
This recipe makes enough for 6 servings. 
Calories: 191 per serving.
Horchata

 


Ingredients:

  • 1 1/3 cup uncooked long-grain white rice
  • 2 cinnamon sticks
  • 4 cups Water , divided
  • 1 1/2 cups Milk or Almond Milk
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1/3 - 1/2 cup Sugar , to taste
Instructions:
  1. To a blender, add rice, 2 cups of water, and 2 cinnamon sticks.
  2. Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
  3. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
  4. Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice.
  5. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.

Enjoy!
 

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.

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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