CateringUnlimited's NEW newsletter summertime recipe
Pan Seared Grouper Fillet
with a Thai Coconut Emulsion |
| Ingredients: |
| Sauce |
| 1 |
Cup Fish Broth (Substitute Fish Bouillon) |
| 1 |
Cup Coconut Milk |
| 1 |
Cup Cream 35% |
| 2 |
Tablespoons Red Curry Paste |
| - |
Salt and White Pepper |
| |
|
| Protein |
| 6-8 |
7-8 Ounces Grouper Fillets (skin-off) |
| 1/8 |
Cup Grape Seed Oil |
| - |
Salt |
| - |
White Pepper |
|
| |
| 1. |
Add fish broth into a sauce pot and let reduce by a quarter on med-high heat. |
| 2. |
Add cream and coconut milk with the red curry paste and let simmer for 2 hours. |
| |
| Protein |
| 1. |
Preheat oven to 400°F |
| 2. |
Using a cast iron pan (substitute with a Sautee pan) on high heat add your grape seed oil. |
| 3. |
Season the Grouper with the salt and white pepper. |
| 4. |
Place the Grouper in the pan skin side-up (when placing the fish in the pan make sure to lay the fish down so it falls into the pan away from you to avoid the hot oil splashing on you, which will lead to a bad day). |
| 5. |
When the Grouper has a golden brown crust on it flip over the fish and place it in the oven for 6 – 8 minutes. |
|
|
| * |
We often find ourselves catering at offsite venues. As you might imagine, many events, especially weddings take place at the many wineries which are located throughout the Central Coast. One of our favorite venues is the Edna Valley Winery. On Saturday, I prepared this Grouper dish. I paired the fish with my beet risotto, bok choi and yellow wax beans. I have "ran" Grouper fish as a "special" in the past in Canada and I was happy that the entree was so well received. Chef Albert.
"I have photographed over 800 weddings and this is the best food I have had." - Jimmy de
(Professional Photographer)
Jimmy de Photography |
Summer Splash Sangria
by Gayle Powers |
| Ingredients: |
| 1 |
Bottle of red wine, fruitier the better, Merlot is fine |
| 1 |
Bottle of Organic Pomegranate Juice |
| 1 |
Cup of brandy |
| 1 |
Cup of orange liqueur (triple sec, cointreau or grand marnier) |
| 1 |
Orange, sliced |
| 1 |
Apple, sliced |
| 1 |
Lime, sliced |
| - |
Fresh berries or pomegranates, if desired |
| - |
Ice to chill! |
| What? |
‘Farmers Market’ |
| When? |
Every Thursday at 6:00pm-dark |
| Where? |
Higuera St., San Luis Obispo |
| Why? |
To support local agriculture and food vendors |
| I Smell Summer... |
BBQ's, lemon, limes, strawberries, onions, garlic, corn & berries.
August Flower: Gladiolus
Meaning: Splendid Beauty |
|
| Movie: ‘The Godfather Part III ’ |
 |
| Well, you might say that "The Godfather Part III" is not food related. Maybe "Ratatouille" or "No Reservations" would have made more sense. But... when I was a kid I remember a scene in the movie when the Andy Garcia character is making gnocchi for the Sofia Coppola character at the restaurant.It was a memorable scene because Garcia took Coppola's hands, they "rolled out" the gnocchi together and then they kissed. As a kid, I was thinking - "chef's are cool". (see it here) In any case, I found out that not many people knew what Gnocchi was. Since my Grandmother and my aunts always cooked the dish, I found myself explaining to my friends and fellow chefs, "what gnocchi was". Chef Albert. |
| |
| Getting Married in the Summer? |
| Summer is the most popular season for weddings. With flowers in full bloom, rich sunsets and warm weather, summertime sets the perfect mood to celebrate love. Take advantage of the colors blooming this season and incorporate them in your wedding décor: yellows, purples, bright pinks and deep, bright blues. Yellow with gold accents mixed with oranges and white linens make for a beautiful, fresh look at any summer wedding. |
| Fun Reception Feature - "The Candy Station" |
| Brides are always searching for new creative ways to put a special twist on their receptions to make it memorable. One thing that I really like, is the "Candy Station". Firstly, I think we all enjoy "sweets", but more importantly the station can make a wonderful presentation, force new acquaintances to interact and provide wonderful "goodie bags" to take home as mementos. Event Coordinator, Claire Adler. |
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8/1/08
Chef Albert & CateringUnlimited.com demonstrated at the Mid State Fair in Paso Robles. The demonstration was under the wine tent near the south end of the fair grounds.
Food prepared: Mixed Paella.
Look for the Recipe for Mixed Paella in our next newsletter.
7/29/08
CateringUnlimited.com is proud to announce the release of the ‘Epic Weddings at CateringUnlimited.com’ website. To view more check out: www.epiccatering.net
7/17/08
Epic Catering hosts its first ‘Epic Thursdays at Shadow Canyon Winery.’ The next event will be Thursday August 21st from 5:00-7:00 pm.
7/15/08
CateringUnlimited.com and its specialty boutique wedding catering division, “Epic Weddings at CateringUnlimited.com” are proud to announce their inclusion in the Broad Street Events Group.
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07/01/08
Cateringunlimited.com is proud to announce their new division ‘Epic Weddings’ at CateringUnlimited.com.
6/11/08
CateringUnlimited.com accepts “Most Creative Award” for the 5th Annual Paso Pinto and Paella Cook-off. |
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