Monday, June 4

Food Times = Good Times

While I'm not crazy enough to open my own restaurant, I have been doing alot of cooking this as of late, for large parties. Here's a few of my most recent:

FPC - "Checking Out The Church" Dinner - 20 people
Summer Steak Salad
Thin slices of grilled flank steak (marinated in ginger, garlic and soy)topped with fire-roasted artichokes, all on a bed of organic red romaine, red bibb, spinach, shizou, basil, and parsley from Joe's Garden and my garden.

Maryland 8-Layer Cake
Yellow cake with layers of vanilla mouse, alternating with chocolate icing sprinkled with crushed Reeses Peanut Butter Cups and topped with chocolate icing and more Reese's.
(from Saveur magazine)

Raspberry Lemonade with Rosemary

FPC - Passover Seder - 170 people split into 2 seatings
Matzo Ball Soup
Made from roasted chickens in a traditional with traditional matzo balls (lots of them!)

Grilled Chicken & Lemon Asparagus w/ Roasted Red Garlic & Rosemary Potatoes
Chicken was brined in molasses, salt and rosemary for hours, then par-baked before being grilled on the 8'x4' grill pit that we built in the parking lot. The asparagus was dressed in a simple olive oil, lemon juice, salt and pepper before being grilled right before plating. The red potatoes were sliced and baked with whole garlic cloves and rosemary, then broiled in sheet pans to "crisp up" prior to plating.

Brownies Topped w/ Strawberries, Cantelope, Fresh Pineapple, Grilled Pineapple and Balsamic Glaze
The brownies were brought by the volunteers and we topped them with all the fresh fruit. The balsamic drizzle was a mixture of balsamic vinegar and some extra sugar that I reduced for few hours. Would grill the pineapple again, but with the addition of cloves stuck in outside and a little cayenne pepper on the outside.

Lots of volunteers helped plate and serve this meal and I wouldn't have gotten it all done without the help of Lynn Tryzenka, Gina Lingbloom, Jim Miller, Dwayne McNett and all of the others that pitched in to get this meal out to 85 people at once, twice in one night.

FPC - "Checking Out The Church" Breakfast - 20 people
Spicy Fruit Salad
Pineapple and mangoes sprinkled with cayenne pepper and cotija cheese

Mint and Ricotta Stuffed Frittata Rolls

Thin eggs and parsley pancakes rolled up with ricotta, mint and honey - sliced on a thin bias and served cold.

Spicy Sausage & Rosted Potatoes
Chorizo, andouille and linguica alongside roasted potatoes and garlic.

Guava Spritzer

Rosemary Lemonade


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