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Fennel, Avocado and Pink Grapefruit Salad

Posted by Douglas Brown on Thu, Jun, 22, 2017 @ 11:06 AM

 

Now that it is officially summer, try out this flavorful fresh salad that utilizes local Texas Ruby Red Grapefruit. This summer salad is great on its own but also makes a nice component on top of a piece of grilled steak or salmon.  Check it out on top of our Cilantro Marinated Ribeye with Bleu Cheese.



Ingredients:

1 Bulb of Fennel
1 Ruby Red Grapefruit
2 T Fresh Basil, Chiffonade
(How to Chiffonade)
1 Medium Size Ripe Avocado
Salt and Pepper to Taste
Fennel, Avocado and Pink Grapefruit Salad

Instructions:

  1. Cut the pink grapefruit into segments and save the juice
    (How to Peel and Segment a Grapefruit)
  2. Trim the stalks off of the fennel
  3. Cut the fennel in half and remove the core
    (How to Cut Fennel)
  4. Slice the fennel in thin slices or shave it on a mandolin
  5. Dice the avocado
    (How to Remove the Pit from an Avocado)
  6. Toss all of the ingredients together before serving and season with salt and pepper

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

Spiked Mocha-Orange Eggnog

Posted by Douglas Brown on Fri, Dec, 11, 2015 @ 07:12 AM

 

Spice up your holiday party with this delicious recipe for Spike Mocha-Orange Eggnog.  Take that traditional eggnog and add some amazing flavor to it!  Your guests will be pleasantly surprised.



This recipe makes 2 quarts of eggnog.

Ingredients:
12 Ounces Milk

12 Ounces Heavy Cream
4 Ounces Knob Creek Bourbon
4 Egg Yolks
½ Cup Sugar
3 Cinnamon Sticks
1 Vanilla Bean, split and scraped
1 Orange, zest only

Instructions:
1. Combine the yolks and the sugar in a mixing bowl

2. Heat the heavy cream, orange zest, milk, cinnamon sticks and vanilla bean
3. Add the warm milk mixture to the yolk and sugar mixture
4. Cook over a water bath until 170 degrees
5. Add the bourbon and let steep for 30 minutes
6. Strain and chill to serve

Enjoy!

 

Homemade Cranberry Sauce

Posted by Douglas Brown on Fri, Nov, 20, 2015 @ 07:11 AM

 

Forget the store bought cranberry sauce!   Surprise your guests with delicious homemade cranberry sauce by following this simple recipe, it will make all the difference! 



Ingredients:
1 Pound Fresh Cranberries

4 Fluid Ounces Orange Juice
2 Teaspoons Cinnamon, ground
1/8 Teaspoon Nutmeg, ground
1/8 Teaspoon Cloves, ground
4 Ounces Brown Sugar
4 Ounces Granulated Sugar
½ Teaspoon Ginger, ground
1 Tablespoon Water
1 Tablespoon Cornstarch

Instructions:
1. Combine the cranberries with the orange juice, sugar and spices
2. Simmer for about 45 minutes over low heat
3. In a separate container combine the water and the cornstarch
4. Add the cornstarch mix into the cranberries and thicken
5. Cook over low heat for 5 more minutes
6. Chill

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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