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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!

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
     

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 

 

 

 

 

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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