Organic Roasted Vegetable and Hummus Wrap and A Mozzarella, Prosciuitto, Basil and Heirloom Tomato Wrap.

Party Food

An Assortment of Low Carb Meals

Sautéed Mahi Mahi with Sugar Snap Peas and a Pepper and Tomato Compote

Seared Organic Chicken Breast with Red Wine and Organic Cremini Mushroom Sauce.  Steamed Asparagus

Rosemary Roasted Rack of Lamb with Creamy Purée of Organic Cauliflower and Roasted Organic Carrots

Seared Tenderloin of Beef with Garlic Haricot Vert and Oven Blistered Organic Grape Tomatoes

A Great Way to Feed a Crowd

If you are hosting a dinner party and would rather not cook, but perhaps don't want to pay for full service catering, consider have food delivered that you can heat up and plate.  The menu needs to be designed to hold up well in these circumstances.  This is what I did today-

Lemon and Rosemary Roasted Chicken

Roasted Organic Carrots, Fingerling Potatoes and Fennel Bulb

Organic Arugula Salad with Heirloom Tomatoes with Reduce Balsamic Vinegar Dressing.

Fresh Peach Cobbler

All of the above dishes hold well, can easily be heated up and look beautiful when served simply on a large platter.

Creamy Mushroom Soup

Last Night's Dinner

Locally Raised Pork Ribs with Organic Russet Potato Oven Fries and Local Corn, Cucumber, Heirloom Potato and Cilantro Salad with Creamy Lime Dressing

Grill Party 8/24/13

Another wonderful party for terrific clients.  The theme for the menu is basically a celebration of Summer.  They wanted to be able to incorporate the grill on the roof into the preparations which made for some really fun stuff.

A display of cheeses, cured meats, fresh vegetables and figs.

Crostini with Fresh Local Corn, Heirloom Tomatoes and Basil

The grill with Rosemary Skewered Beef Tenderloin, Smashed New and Fingerling Potatoes and Vegetable Skewers

Garlic Potatoes, Skewered, Smashed and Finished on the Grill

Fresh Mango, Red Onion, Cilantro and Lime Salsa

Grilled Shrimp and Mango Salsa Tacos

Grilled Vegetable Skewers with Salsa Verde Drizzled over top.

The complete menu-

Assorted Crudite, Cheeses and Cured Meats with Crackers

From the kitchen-

Zucchini Fritters with Basil and Parmesan.  Roasted Red Pepper Sauce.

Heirloom Tomato, Fresh Corn and Basil Crostinis

Prosciutto Wrapped Asparagus Spears

From the grill-

Shrimp Tacos with Mango, Cilantro and Red Onion Salsa

Beef Tenderloin on Rosemary Stem Skewers

Vegetable Skewers with Salsa Verde

 Garlic Red Potato and Fingerling Potatoes

Mint, Lime and Cilantro Marinated Chicken with Greek Yogurt and Mint Dipping Sauce

Creamy Roasted Poblano Soup with Fire Roasted Corn

I think the poblano pepper does not get nearly enough attention.  It has such a unique flavor, and just the right amount of spice for a person who is a little wimpy, such as myself.

To make the soup you will need to blister (basically burn until black) the skins of the pepper(let's say three for this recipe), which can be easily done on gas stove top.  Simply place them directly over the flame and rotate every couple of minutes until black all over, then submerge in a bowl of cold water.  When the peppers are in the cold water rub the skins off with your hands.  When the black skin is gone, remove the seeds and give an additional rinse in cold water from the tap.  In a sauce pan place half of a chopped onion and one or two smashed cloves of garlic with a couple tablespoons of oil or butter.  Saute this over medium heat until the onion in soft and translucent.  Roughly chop up the poblanos and add to the pot then cover with about 4 cups of chicken stock and simmer for half an hour.  Puree the soup using either an immersion blender, a food processor or regular blender and return to the pot and continue to simmer.  Add in about a half of a cup of heavy cream, or to taste.  Adjust the seasoning.  The soup is delicious at this point, and could be served with just a little sour cream.  If you want to add the corn, use the same method as blistering the peppers and rotate the corn over the open flame until slightly black on all sides.  Remove the corn from the cob and place in the bowl with the soup.  Cilantro makes an excellent garnish.