Home
Catering
Classes
TV Recipes
Healthy Recipes
Main Course Suggestions
Please note that the seasonings in all my dishes are meant to appeal to average taste buds. You will not find a five-alarm dish here. However, the heat of any dish can be increased judiciously if requested. All meals are served with a starch and a vegetable. This is not a complete list.Chicken Creole
Boneless chicken breast cooked in a slightly hot sauce of orange juice, whole grain mustard, onions, garlic and bell pepper. Served over couscous, garnished with green onions, almonds and fresh orange segments. A low fat entrée so you have less guilt over a decadent dessert.
Greek Chicken
Boneless chicken breast cooked in a lemony-wine sauce, with the addition of fresh herbs and served with naked potatoes, dressed with fresh herbs in season and butter, as well as salad.
Chicken Fricassee
A creamy white sauce containing bacon, onions, garlic and sherry enrobing chunks of boneless chicken breast, served with rice or noodles and vegetables.
Chicken Marsala
An Italian Classic using chicken instead of veal. A light brown sauce containing onions, garlic and mushrooms together with scallops of boneless chicken breast all blended together into a harmonious whole with the addition of marsala wine.
Chicken in a Lime and Coconut Curry
Boneless chicken in a sauce of red bell pepper, onion, garlic, lime, coconut milk and curry. A wonderfully creamy, mild curry.
Fruity Chicken Curry
A very popular Indian curry dish. Boneless chicken breast is cooked with apple, celery, apricots,raisins, bell peppers and fresh ginger in a mildly spicy, creamy sauce for a wonderful taste sensation - served with rice. Perhaps this could be your first experience of a curry.
Bourbon Pork
Pork Tenderloin with an apple and onion stuffing, cooked in apple juice and finished with Bourbon whiskey for an upbeat slant on Tradition.
Beef Bracciole
A delectable Italian beef dish of thin slices of beef stuffed with Italian sausage (pork or turkey) and herbs, made into rolls and cooked in a rich tomato, carrot and wine sauce. Served over noodles. We try to avoid eating beef nowadays but this is certainly one dish it is worth feeling guilty over. At home, make double the quantity of sauce and serve it on its own over pasta. Freezes well.
Chicken Cordon Bleu
We all know the traditional recipe of chicken in breadcrumbs, deep fried. This recipe fills boneless chicken breasts with ham and swiss cheese, and then cooks them in a lemon/wine sauce for a lovely rich taste experience.
Chicken with Lime
Boneless breast of chicken covered in a fresh bread crumb blend of parsley, lime zest and cheese, and smothered in a butter sauce containing fresh lime juice and garlic. I prefer this just with salad, bread and fresh corn to really appreciate the lime tang but go ahead and eat it with angel hair with garlic butter, or crunchy potatoes.
Normandy Chicken
A classic French dish that is meant to be dripping in cream. The boneless chicken is cooked in a onion, garlic, apple and hard apple cider sauce, which is then pureed to dispense with the need for cream while creating a wonderfully creamy, almost guilt free sauce. Served with rice or noodles, garnished in season with slices of Gala apples.
Beef Stroganoff
The traditional beef stroganoff is made with fillet steak aka beef tenderloin - who can afford that? This takes thin strips of sirloin steak cooked in an onion, garlic and mustard sauce and finished with mushrooms and sour cream. The meat is so tender and tasty this way that guests won't realize it wasn't prepared by taking out a mortgage for beef tenderloin.
Sweet and Sour Pork
I like the taste of Sweet and Sour Pork. What I don't care for is the tiny morsels of pork, deep fried and overly sweet and sticky. This is a variation using boneless pork chops in light sweet and sour sauce, with pineapple chunks, carrots, baby corn and bell peppers, served over rice.
Braised barbecue pork ribs
Meaty pork ribs with barbecue sauce, braised in the oven to falling apart tenderness, served with creamy potatoes or sweet potatoes to mop up the juices.
Salisbury Steak
Salisbury steak made from ground sirloin, braised in a rich onion sauce and tasting nothing like the 'Oncorr' commercial for Salisbury steak. Again served with comfort vegetables for a deeply satisfying meal.
Pork in Mushroom Sauce
We have all thrown pork chops in the oven covered with the can of mushroom soup and frozen green beans. Try this with real mushroom sauce where you know there is more than one mushroom to a 10 oz can. A rich creamy sauce of mushrooms with sherry and nutmeg gently cooks the pork to perfection.
Beef Stew
Homemade stew like Grandma used to leave simmering all day filling the house with its rich aroma as you came home from school. Chunks of beef (not tiny pieces that disappear) in a hearty sauce with whole onions, carrots, parsnips and whatever fresh vegetables look good. My senior citizens love this as very few people bother to make a genuine stew in today's hectic world.
Braised Steak
Thick slices of beef braised in a rich tomato and vegetable base. I love cooking whole potatoes in the sauce so they absorb all the flavors, then you can mash them into the gravy on your plate.
Spaghetti Bolognese
Thick, rich meaty sauce with bacon, onion, garlic, celery, tomatoes, herbs and wine, left to simmer until the spoon almost stands alone. To be really evil, it is finished with heavy cream and topped with fresh Parmesan.
Chicken Wellington
Boneless chicken breast with a mushroom and garlic cheese topping is wrapped inside puff pastry and baked until golden. Stuffing can also be broccoli and grated cheddar or salsa and cheese.
Cod Andalusian
Boneless Cod topped with sautéed onions, garlic, bell peppers, mushrooms and tomatoes under a lemon crumb topping and baked in the oven.
Chicken or Cod Valentine
Boneless chicken or cod topped with a garlic cream cheese and roasted red pepper or sautéed mushrooms and capped by a lemon crumb topping. Baked in the oven.
Pork in a lemon-sage sauce
Thin slices of pork tenderloin cooked in a wine and lemon sauce with bacon, onion and garlic and whatever fresh vegetables I think are appropriate. Finished with plenty of fresh sage.
Irish Chicken Rolls
I created this recipe for a Wedding present gift certificate. Boneless breasts of chicken with a bacon, onion and herb stuffing, cooked in a creamy mushroom and sherry sauce.
Roman Chicken
boneless breast of chicken stuffed with roasted red pepper and ham, cooked in a marsala wine and mushroom sauce and finished with mild Fontina cheese and fresh basil
German Beef Rouladen
This is my variation, which is popular. Slices of beef stuffed with bacon, sweet dill pickle and mustard, rolled and cooked in a beefy sauce with the addition of mushroom and sour cream. Serve with potato pancakes and red cabbage for an all-encompassing experience.
Caribbean Chicken with Lime and Pineapple
Boneless chicken breast cooked in a sauce of pineapple, rum, lime, cinnamon and orange. Sweet, tangy and different.
Mughlai Chicken with almonds and golden raisins
A mild creamy curry with ginger, garlic, almonds and ground spices, finished with cream, almonds and golden raisins.
Chicken and Mushroom Delight
I love mushrooms. Boneless breast of chicken filled with cream cheese, garlic, mushrooms and parsley and cooked in a creamy wine sauce with lots more mushrooms.
Beef and Guinness Stew
Chunks of beef cooked with real Guinness beer, baby carrots, bacon and onions. Served with real Irish Soda bread (not the disgusting fakes sold in the store). My parents were both born and raised in Southern Ireland so I grew up on soda bread. This makes a really rich stew but does not taste overpoweringly of beer. However, it is probably too much for non-drinkers.
Chicken in roasted red pepper and mascarpone cheese sauce
Boneless breast of chicken cooked in a wine sauce with roasted red peppers and mascarpone cheese. The peppers and cheese make an almost magical flavor combination with the addition of garlic.
Cornish Pastie
This is a classic Cornish (west of England) recipe with a twist. The traditional recipe is for an individual pastry turnover, the problem being you can't fit much meat into the turnover. I make 9" pies filled with nearly 2lbs of chuck steak, finely chopped potatoes and onions, and lots of fresh herbs. Slowly baked until the meat is tender. Nice served with home made mushroom sauce and vegetables. I don't bother with potatoes with the pastry.
Oktoberfest
Every year in October, I make Oktoberfests. I buy fresh butcher made kielbasa sausages (nothing like store bought) and cooked them in a sauce with beer, apples and onions. Serve with potato pancakes and freshly cooked sauerkraut with apples, onion and bacon. This is always extremely popular but not for people who are not sure if they like the ingredients. Just the name sauerkraut puts some people off.
SPECIAL MEALS AT MARKET PRICE
Beef Wellington
Individual portions of fillet steak (tenderloin) topped with a mushroom stuffing, encased in puff pastry, baked until golden and served with either a rich mushroom sauce (I love mushroom overkill) or a rich onion sauce.
Baked Salmon
Boneless salmon fillets topped with a lemon, parsley crumb topping and baked to savor the pure richness and flavor of salmon.
Salmon Valentine
Boneless salmon fillets topped with a garlic cream cheese, imported smoked salmon slices and a lemon crumb topping and baked. Both salmon dishes need the simplest of vegetables to truly appreciate flavors.
Individual Salmon Lasagna
Take a single sheet of lasagna, top with my special crab filling (crab, onion, garlic, cheese, parsley, lemon) add a salmon fillet, roll up like a jelly roll, top with a sour cream sauce and bake. I like this with a cold cucumber sauce to counteract some of the richness.
Chicken Waldorf Salad
Chunks of boneless chicken breast in a lemon yogurt and mayo sauce with fresh celery, apples, peanuts and grapes. The sauce is very light both in content and calories and tastes wonderful. Also try the curried version with pineapple.
Shrimp and Scallops in a sun-dried tomato pesto cream sauce
Shrimp and scallops pan seared and finished with a sauce of sun-dried tomatoes, basil, cream etc. Very rich and quite addictive.
Roast leg of Australian Lamb
Many people don't like lamb since it is so greasy and strong tasting. Prepared correctly lamb is fabulous. I marinate the lamb in garlic, red wine, Dijon mustard, herbs and olive oil. Slow roasted and served with an orange, red currant jelly and mint sauce. Time to pig out.
Irish Stew
Chunks of Australian lamb cooked with onions, carrots, leeks, celery, potatoes, barley and herbs until the meat is meltingly tender. Topped with fresh fluffy parsley and mushroom dumplings.
Roasted Pork Tenderloin stuffed with fruit in a creamy sauce
Boneless pork tenderloin stuffed with apples and apricots, slow roasted and finished in a creamy sauce with red currant jelly. Traditionally served with small potatoes and red cabbage.
Check out these delicious soups, appetizers, salads and desserts.
E-mail me or call (603) 424-6412 to discuss how my Catering service can help you.
