Posted by Ron on February 25, 19100 at 13:36:12 :
In Reply to: Catering posted by Renee on February 24, 19100 at 14:55:35 :
I have a few ideas and love these kinds of questions since I have them myself a LOT. But I think it would be helpful if we have some type of format to ask recipe/menu questions so that they can also be educational.
What type of event is it ?
Buffet or served
Number of people to serve ?
Does the item/ menu need to travel and serve ?
If yes What dose Onsite Kitchen consist of ...........
Budget
I have a few ideas for your event and a menu from a friend.
Portobello salad with roasted corn , diced tomatoes and Israeli couscous
remove stem and gills , then smoke mushroom. Fill with the corn, tomatoes and couscous tossed in a lemon vinaigrette
Grilled Portobello Quesadillas
Remove stem, gills and grill mushrooms
Mix Chevre with chopped cilantro and fill mushroom with it. Sandwich the mushroom between two flower tortillas that have been brushed with Cilantro oil( available from www.consorzio.com) then grill. I do it stove top on a cast iron grill. With portable grill can be done anywhere. Can be reheat in an oven also.
Serve with sliced avocado as an appetizer or on a bed of greens as a salad. I cut it into to 1/4's and serve 1 or 2 depending on the type of meal.
Serve with veg black bean chile as an entree
Polenta with mushroom Ragu
Nice mix of mushrooms, button chantrel, and other wild mushrooms. Make a reduced mushroom broth. Slightly thicken with butted and serve over polenta rounds. I make a sheetpan ( 1/4, ½ or whole depending on numbers) then use a round cutter to cut out rounds. Then grill the rounds for color. Spoon mushroom and broth mixture on top , garnish with chopped parsley.
Portobello and Bok Choy Eggrolls
I also have a great Smoke Portobello Mushroom lasagna. Very easy to make , travels well , and holds a long time in a cambro. Will post the recipe if interested on my web site or here let me know ( would have made this a VERY VERY long post instead of just long).
I also use Charlie Trotters Vegetables a lot. Not so much for an exact recipe but for great ideas. Napolians with vegetables work well and he has quite a few. I hope the above helps and stimulates more ideas from others.
FROM A FRIENDS SUPER BOWL PARTY IN FLORIDA
roasted butternut squash & red onion quesadillas, on sesame tortillas with
smoked gouda and gruyere cheese w/ red bell pepper garnish
sour cream, lime, & chipotle dip for the ques.
homemade pita bread w/ hummous & taboulleh
falafel w/ cucumber sauce & fresh veggies
pineapple right side up cake w/ mango sauce
(my own creation-- individual coconut vanilla butter pound tortes w/ broiled
pineapple & brown sugar slices, surrounded with fresh pureed mango & lime
juice sauce)
I do have a question as to why we don't see more recipes posted ? This I think would help all. It would also help those new if there was some place to post recipes that are actually tried and tested for Catering. I do my recipes based on a guest count of 30. Just really getting ready to make a go at Catering this year. I plan to ask a lot of questions but also to contribute in details when I can.
TIA
Ron
In the below link look at the food*.jpg files for presentation ideas. The link is good till 3/5. After that they will be in my site.