Catering menu
Gumbo (New Orleans style Gumbo with Shrimp, Sausage, Chicken and Paton’s Hot Sausage) 90.00 Gallon
Crawfish Pies (Plump crawfish in a savory pastry Shell baked in a cheesy Bechamel sauce.) 30.00 Per Dozen
Lobster Cakes
This a Delicious Entree or appetizer that would impress any guest. Easy, Rich sweet, delicate and tasty
1 Pound Cooked Lobster meat (Rough chopped)
2 ounces of heavy whipping cream
1 pinch of crab base
1 pinch of dried dill leaf
Pinch of old Bay
1/2 teaspoon green onion
In a small skillet over medium heat add the heavy cream, crab base and dill. Cook till bubbly and reduced by half.
Turn off the heat and add the Lobster, Stir in the bread crumbs and green onions.
fold the entire mixture together and press together. Let set in refrigerator til it all comes together for 45 minutes.
Once set remove from frige and divide into 4 equal portions. Roll in season bread crumbs and brown on medium flame.
EasyOven Roasted Brown sugar and Ginger Salmon with a sweet Chili Glaze
Omega-3 rich healthy salmon with a hint of asian spices and seasonings with a punch of flavor. This has turned out to be one of my easiest dishes to prepare and it is also one of the most requested dishes. It is a blend of an array of textures and flavors rolled all into one dynamic dish. This is classy enough to be used for a great non meat option for the holidays or for a go to on those busy days during the week.
Marinade
1 Tablespoon minced ginger
1 Tablespoon sesames oil
1 Cup Teriyaki Sauce
1 Teaspoon Sambal
1 Teaspoon Powder Coriander
Mix and refrigerate
Spice Mix
1 Teaspoon Salt
1 Cup Dark Brown Sugar
1 Tablespoon Powder Ginger
Mix and set aside.
Sweet Chili Glaze
1 Cup sweet Chili Sauce
1 Teaspoon sesames oil
1 Teaspoon Low sodium oil.
4-6 oz Skinless boneless wild caught salmon filets
Pre-heat oven to 450 degrees
Place salmon in marinade and refrigerate for 30 minutes.
Remove salmon from marinade and sprinkle each filet generously with spice mix.
Place in ovn on a oven ready metal pan.
Cook until done 6-8 minutes.
Remove from oven and brush each filet with Glaze. Enjoy
Sweet Chili Glazed Grilled Salmon
Shrimp with Shrimp Ravioi
Asian-Cajun Sous Vide Duck Breast
Duck Breast 4 each
Roasted Garlic 1 Tbl
Lemon Grass Puree 1 Tbl
Rosemary 1/2 Tbl
Black Pepper 1 Tea
Tamari 2 Cups
Sesame Oil 1 Tbl
Ginger 1 Tbl
Sambal 1/2 Tbl
Directions
Rinse and Patrick duck breast dry
Put the rest of ingredients in a blender or food processor
Place the duck in a vacuum pack bag and cook in a sous vide machine for
2 hours at 140 degrees
Cool duck to 40 degrees or below
Remove duck form package, sear in a hot skillet and serve
Spicy Orange Ginger Vinaigrette
8 fluid ounces rice vinegar
1 teaspoon chile pepper flakes
3 tablespoons granulated sugar
1/2 teaspoon orange oil
1 tablespoon minced ginger
2 teaspoons sesame oil
1 tablespoon soy sauce
4 teaspoons orange zest, minced
Water, as needed
2 tablespoons green onion tops, sliced very thin on the bias
2 teaspoons sesame seeds
2 teaspoons fresh cilantro, chopped
Let Pepper Flakes marinate in vinegar for 5 minutes. Wish in Sugar orange oil, minced ginger and sesame oil. wish in soy sauce, orange zest and water if needed. Stir in green onions, sesame seeds and cilantro. Let set for 15 minutes or more for flavors to blend.
Easy Salmon avocado Cakes
Cooking time: 30 min. Makes five four ounce cakes
Ingredients
2 cups cooked salmon (Crumbled)
2 tablespoons olive oil
1/4 cup yellow (small dice)
1/4 cup celery (small dice)
1/4 cup red bell peppers (small dice)
1 teaspoon garlic (minced)
1 bunch green onions (sliced thin)
1 tsp creole seasoning
1 tbl dried parsley
1/4 cup lemon juice
1 cup Panko bread Crumbs
1 medium Haas avocado
seasoned bread crumbs as needed
1 cup olive oil.
Cooking Instructions
This recipe is quick and healthy. The cakes are made with cooked salmon and avocados Which are both loaded with omega-3 fatty acids. Omega-3’s are essential for good health. They necessary for brain function and help prevent heart disease. Omega 3’s are consider
Directions
In a Pan over medium heat add the olive oil, onions, bell pepper and garlic.
Sauté and stir until the onions become translucent or clear, set pan aside.
Place the Sautéed ingredients in a large mixing bowl, add the parsley, creole seasoning, Salmon and green onions
In a separate small bowl mix and mash the lemon juice and avocados
Combine the Salmon Mixture with the Avocado mixture. Mix until well blended.
Make four evenly sized cakes and Pressed Seasoned Bread crumbs around each cake
and set aside.
Place another skillet over medium heat with enough oil to coat the bottom of the pan. Brown each cake on each side (about 1 minute) and serve with Your favorite sides
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