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We can confidently report to you that many of our brides are introducing us to the biggest trend for 2015 Fall and Winter Weddings: Copper! The metal is being seen everywhere and we have a great way to incorporate it into your catering menu.
Introducing the Moscow Mule!
Serve it in a copper mug that overflows with a vintage feeling and your guests are going to love the classic recipe we are about to share with you.
Use this as a signature cocktail at your wedding and your stock is going to go up . . . way up!
Moscow Mule Ingredients
- 1/2 ounce lime juice (preferably from a real lime)
- 2 ounces vodka
- 4 to 6 ounces ginger beer
- Moscow Mule
Instructions:
Squeeze lime juice into a Moscow Mule mug and, if you are using a real lime, drop the entire wedge in.
Add 2 or 3 ice cubes, then pour in the vodka and fill with cold ginger beer. Serve with a stirring rod.
Not only is this a simple drink to make it is also a delicious one. The true treat is of course the glass it is served in. Anyone can serve a cocktail in a standard glass, but how many people can serve it in a copper mug? The answer is not many! The Moscow Mule will keep you on the copper wedding trend in a big way.
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Dear In Good Taste Catering by Stacey Blog Readers,
One of the great things about living in Southern Florida is that you can get some of the best, freshest fish available in the entire world. One of my favorite fish to cook with is Mahi Mahi. Mahi Mahi means “very strong” in Hawaiian and it is available in all tropical locations by different names including dolphin (the fish, not the mammal) and Dorado.
One aspect of Mahi Mahi is that it has a decent content of fat in its flesh. This makes for a flavorful taste and is one of the reasons why it is so popular. Walk into any restaurant in Florida, and there is a good chance that you are going to find a Mahi option.
Today, I’m going to be sharing my recipe for Mahi Fish Tacos with Nappa Cabbage Slaw and Old Bay Remoulade (which should make any of our visitors from the mid-Atlantic feel like they’re home)!
1 lbs. Mahi
3 ea. 8” Flour Tortillas
1 oz. Sweet Thai Chili Sauce
Season the Mahi with salt, pepper, onion powder, garlic powder and the white pepper. Then, julienne the cabbage and onion.
Next, chop the cilantro to a size you prefer. I like mine to be fairly fine.
Combine the red and yellow peppers, red onions, shredded carrots, and cilantro. Put them all in a bowl and add lemon and lime juice along with the sweet Thai chili. Mix them all together and you have your slaw!
To make the remoulade, combine the tartar sauce, Old Bay Seasoning and Dijon mustard and stir them together until you have an even color for the sauce.
Grill the Mahi over an open flame until the flesh is white, opaque and flakey. Combine all the ingredients on your tortilla and bon appetite!
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Cooking Salmon, Crispy Salmon
Dear All In Good Taste Catering Blog Readers,
One of the questions I get all the time is how to cook Salmon so its skin is nice and crispy. This has happened to all of us I’m sure: You go to a nice restaurant and order salmon. It comes out and the skin is perfectly crispy. Some other night at home, you decide to cook the salmon the same way, but you can never get it crispy like in the restaurant.
Now, I love salmon with the skin on it, but if you don’t cook it right, it can get soggy and tough at the same time (which sounds crazy, but it happens!). Besides, the salmon skin is where a lot of the natural oils and fatty acids come from. It is quite healthy!
There are few things you need to do correctly to get that restaurant-quality crispiness on your salmon!
Here is how to do it right:
-First, buy some nice cuts of salmon WITH the skin on. Do not cut off the skin!
-Place the salmon on a cutting board with the skin-side up.
-Gently pinch or roll the salmon so that it is firm. With a sharp knife, cut about a quarter of an inch into the flesh from about a quarter of an inch from the edge of the salmon. Repeat this about a quarter of an inch all along the length of the salmon.
-Season the skin side of the salmon with salt or pepper. If you like other spices, you can add them but don’t go too crazy on this side.
-Gently pour Olive Oil onto the skin.
-Flip the salmon over and season the top to taste.
-In a pan, heat olive oil on med/med-high heat until it is just smoking.
-Place the salmon, skin-side down into the pan and let it sit. Do not touch the salmon again until you’re ready to flip it! You will know when it’s time as the color of the salmon changes from dark pink to light pink.
-When the salmon is cooked halfway up, flip it over and cook the other side until it is cooked all the way through.
-It is important not to touch the fish or flip it more than once! When it is done cooking on the final side, take it out and serve it with your favorite vegetables or sides!
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Cookie Recipes
Dear In Good Taste Catering By Stacey Blog Readers,
This recipe is extremely special to me. In fact, I very, very rarely give it out, but after some soul searching, I wanted to share it.
As many of you know, I have two beautiful children. My son is an amazing young man, but many years ago we discovered that he had severe food allergies. Without going into too much detail, many of the ingredients and foods that you and I take for granted, are capable of putting his life in danger.
Imagine a childhood without cookies.
I understand that my son is not the only child who has to worry about what he eats. More and more severe food allergies are increasingly common.
I developed this cookie recipe for my son and I’m finally ready to share it with you so you can bring a very special treat to those who you love without worry.
If you have any questions about this recipe, please contact me. It is dairy, nut and egg free.
Prep Time: 2.5 hours
Total Time: 3 hours
Ingredients:
2 1/2 of cups all-purpose flour
1 tsp of baking soda
2 tsp of baking powder
1 tsp of salt
1 cup of soy margarine
¾ cups of sugar
1 cup of brown sugar
1 tbsp. of vanilla
3 tablespoon of soy milk
3 tablespoon of vegetable oil
1 bag of dairy free, nut free , egg free chocolate chips. I recommend Enjoy Life Chocolate Chips. It’s a great brand!
Cooking Instructions:
In a bowl mix the flour, baking soda, baking powder and salt. Set the bowl aside.
In a mixer, mix the brown and white sugar with the soy margarine until it becomes creamy. Once it’s creamy, add the vanilla and continue to stir. Then, add the water, milk and oil and stir until everything is evenly mixed.
Next add all the dry ingredients (baking soda, flour, baking powder, and salt). Mix it well!
Then, my favorite part, add the chocolate chips! Mix until they are evenly distributed as well.
You need to cover dough and refrigerate for 1-2 hours before baking. This is extremely important. It serves to firm the dough up.
Heat an oven to 350 degrees. If you’re using convection, you can make it 325.
Place a non-stick Silpat backing mat on a baking sheet. Place about 1 tbsp. of dough onto sheet one at a time. Fill the sheet, but leave about 1 inch between each spoonful of dough. As the cookies bake, they will flatten and expand. If you place them too closely together, they will spill into each other and you’ll end up with one very giant cookie or a very big mess. Neither is good!
Bake in oven 9 to 11 minutes while keeping an eye on them. For softer cookies, cook for the shorter time. For more firm cookies, cook a little bit longer. The cookies will continue to bake when you take them out of the oven, so don’t leave them in for too long.
When you take them out, let them cool before trying to remove them from the pan.
I hope you enjoy this very special recipe.
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Chicken Recipes
Dear In Good Taste Catering By Stacey Blog Readers,
Today, I want to give you a very tasty recipe that is a great recipe for beginners, but can also be wonderful for seasoned cooks. I love to cook with chicken because it is a very versatile protein. It can be prepared many, many different ways: with the skin, without the skin, with bones or without, breasts, thighs, legs, fried, sautéed, broiled, roasted or baked. Unlike any other ingredient, chicken can truly take on a thousand different forms and tastes.
Today’s recipe is a classic for a reason. My Lemon Herb Chicken takes the acidic, citrus taste of lemons and combines it with the earthy flavors of some of my favorite herbs.
Please note that this recipe is for a whole chicken with the skin still on it. This is very important as the skin plays an important role in capturing the flavors of the lemon and the herbs.
Prep Time: 15-20 minutes
Total Time: 1 hour and 15 minutes
Ingredients:
1 Whole Chicken (cut into legs, breast and wings)
2 tbsp Salt
1 tbsp Pepper
3 tbsp of Dried Oregano
3 tbsp of Dried Basil
1 tbsp of Garlic powder
1 tbsp of Onion Powder
½ cup Lemon Juice
EVOO (Extra Virgin Olive Oil)
Cooking Instructions:
First, and this is most important, coat the entire chicken with the EVOO. Without this the chicken will dry out and the herbs and lemon juice won’t be absorbed into the chicken properly!
Next, pour the lemon juice all over the chicken. Make sure that you coat both sides!
Get a bowl and mix all of the herbs together. Stir them quickly to make sure you have an even distribution. Sprinkle the chicken with the dry herbs. Make sure to distribute the herbs evenly. If you like strong taste, you can add more herbs than the amounts above, but I wouldn’t go too crazy. This recipe has been with me for a long time and it’s perfect!
Preheat your oven to 350 degrees. Put the chicken on a non-stick cooking tray and bake for about 45 minutes. Please note that all ovens are different and the size of the chicken that you get will also affect cooking times. The meat of the chicken should be firm and white. Do not serve undercooked chicken!
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