Monthly Archives: April 2013

SNEEK PEEK – CATER$AVVY’S CHOCOLATE CHIP COOKIE TIRAMISU

Over the years, we have been called upon to cater dessert after a meal.  Brides, traditionally request wedding cake but even that trusted standby has been subject to change.  The average host/ess desires something affordable but delicious.  Caterers want something … Continue reading

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FILET OSCAR

4 2″ thick filet mignon Salt Pepper Crushed Garlic Your favorite Steak Rub 8 cooked crab claws 1/2 lb. of Asparagus Spears 1 stick of butter 4 egg yolks 1 TBS 1 tbsp of lemon juice pinch of salt pinch … Continue reading

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CHICKEN AND CHEESE ENCHILADAS

Here is a sneak peek into the recipe section of CATERSAVVY “Secrets of the Trade Revealed” coming out this summer. It’s an easy and wonderful dish for any Mexican buffet worth lawyers of flavor. “I have used this recipe for … Continue reading

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BARK??????

BARK…no, not from trees and not the sound a dog makes. Chocolate candy bark comes in all sorts of flavors and contains many candies and nuts. Some say the term bark came from the loud crack or “bark” sound the … Continue reading

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BLANCHING

Blanching is a cooking technique in which food is briefly immersed in boiling water or fat. Vegetables such as green beans and broccoli are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice … Continue reading

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BEEF BOURGUIGNON

Bœuf bourguignon (beef bur-gin-nyon) is sometimes referred to as beef Burgundy. This well-known, traditional and authentic French recipe became well known in the United States thanks to Julia Child and her cookbook “The Art of French Cooking. A foodie before foodie’s were … Continue reading

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UNDER MY SKIN

Catersavvy ” Secrets of the Trade Revealed” has really gotten under my skin. It’s not just the feeling of unbridled pride and joy that I feel when I think about those perfectly typed, spell checked and clear, margin-defined pages ready … Continue reading

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