by user | Oct 27, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (Serves 4 / 4oz . servings) Stilton Bread Pudding With Black Pepper Rhubarb Sauce: 4 eggs ½ cup sugar 1 cup heavy whipping cream 1 tsp kosher salt 2 tsp black pepper 4 oz. Stilton cheese,...
by user | Oct 26, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (18 Servings) Lemon, Basil, & Cracked Black Pepper Scones: 3 ⅔ cup flour ½ cup sugar 2 tbsp baking powder 1 tsp salt ½ cup fresh basil, chopped 2 tsp cracked black pepper Zest of 2...
by user | Oct 21, 2009 | Recipes
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Cups) Persimmon Salsa Verde: 1 pound tomatillos 1 pound persimmons ¼ cup fresh lime juice 1 tbsp honey 3 tsp. cumin 2 tbsp chopped parsley 1 tbsp chopped mint 2 tsp. kosher salt ½ cup...
by user | Oct 19, 2009 | Food for Thought
Thanksgiving Dinner Pick Up or Delivery Wednesday, November 25, 2009 Holiday Menu Jumbo Shrimp Cocktail with Sauce: $2 each Long Stemmed Artichokes with Lemon Pepper Aioli: $.75 each Roasted Butternut Squash & Chestnut Soup: $16 per quart (feeds 5) Fresh Free...
