Food & Entertainment
CATERING TO YOU

The following recipes are courtesy of Dave Ross, owner of CATERING TO YOU

Rice and Beans Recipe

1. Prepare 6 cups of brown long grain rice according to directions.

2. Prepare avocado sour cream mixture and let stand in fridge until ready to serve:
      a) Avocado - 1 large mashed
      b) Light sour cream - 1 cup
      c) Lemon juice from half a large lemon
      d) Soft cream cheese - 1/3 cup
      e) Salt and pepper to taste

3. Sauté the following in this order:
      a) Onions - 3 cups chopped small
      b) Garlic - 10 cloves chopped small
      c) Green Chilli peppers - 1 or 2 chopped small (less or more depending on how    much heat you like)
      d) Corn - 1 large 14 oz. can of Niblets or 2 small
      e) Red Beans - 2 14oz. cans
      f) Zucchini - 1 large chopped small
      g) Dried Onion - 3 tablespoons
      h) Cilantro - 1/2 cup

4. Add the following to the cooked rice:
      a) Tomato paste - 4 tablespoons
      b) BAM (Emeril's essence) and/or chilli spice - 2 tablespoons
      c) Cumin - 1 teaspoon
      d) Celery Salt - 1 teaspoon
      e) Paprika - 4 tablespoons
      f) Salt and pepper to taste

5. Mix the veggie mixture with the rice and toss.

6. Serve and top with grated cheddar and mozzarella.

7. Finish with a dollop of the avocado sour cream mixture.

BBQ Pulled Pork Buns with Homemade BBQ Sauce and Coleslaw

Start with 6lbs. boneless pork shoulder
     - add water about a third of the way up the cooker
     - add a bay leaf
     - cook on high for approx. 6 hours in slow cooker
     - once tender, shred with a couple of forks
     - add BBQ sauce and mix

BBQ Sauce (this recipe makes a few litres of sauce)
     - 8 cups of apple cider vinegar
     - 500ml jar of regular prepared mustard
     - 2 litres of ketchup
     - 5.5 oz. tin of tomato paste
     - 1 cup of honey
     - 675ml of good molasses
     - 2 tbsp of liquid smoke
     - 2 tbsp of Worcestershire sauce
     - 6 cups packed of brown sugar (more or less depending  
       on how sweet you like your sauce)
     - 1 tbsp fine ground pepper
     - 1 tbsp sea salt
     - 6 tbsp garlic "powder" (not garlic salt)

Let this simmer on low for 1-3 hours. The longer the simmer, the richer and less tangy the flavor. Cool, then add to a container. As this sauce is vinegar based, it will last for months.
I find that with the sweetness of the pork, the tangier sauce is preferred, so I usually only simmer the sauce for an hour.

Coleslaw
Chop into thin strips, 1 large green and 1 large purple cabbage. Add Coleslaw sauce.

Coleslaw Sauce (vary ingredients depending on how much cabbage you use)
     - 2 cups mayonnaise
     - 4 tbsp of Woodman's regular horseradish
     - 2 tbsp of white vinegar
     - 2 tbsp of white regular sugar

Good sturdy, but soft buns are key. I don't recommend kaisers as they can be tough to bite through and end up squishing out the ingredients.

Start with a generous amount of pulled pork, add as much extra sauce as you like (messy is standard operating procedure at this point) then pile on a big scoop of slaw.

French 75’s

Our over ice in the following order:
1 ounce of Gin
2 ounces of California Orange Cooler
3 ounces of Champagne

Mexican Wedding Cake

Cake
2 cups of flour
2 cups of sugar
2 teaspoons baking soda
1 can crushed pineapple (18 or 19oz.)
2 eggs, slightly beaten

1) Mix together in a large bowl

2) Bake in greased 8x12 inch pan at 350° for 35-40 minutes

3) Let cool before frosting.

Cream Cheese Frosting
1 - 8 ounce package of cream cheese
½ cup butter
2 cups of icing sugar
1 teaspoon of vanilla

1) Cream together first 2 ingredients in a large bowl

2) Add last 2 ingredients

3) Spread on cooled cake 4) Store in cool area or fridge.

Crab Cakes with Chipotle Honey Lime Cream

2 pounds of good lump crab meat (not canned)
2 eggs
2 tablespoons of Dijon mustard
¾ cups of good mayonnaise (homemade if possible)
¼ teaspoon of Worcestershire sauce
1 large lemon juiced
1 teaspoon of Old Bay seasoning
1 teaspoon of pepper
½ teaspoon of sea salt
1 teaspoon of paprika
½ of a large red pepper (small dice)
2 large shallots
2 large garlic cloves finely chopped
1 ½ cups of Panko bread crumbs
¼ cup of chipotle Tabasco sauce
2 limes
¼ cup of liquid honey
½ cup of mayo
¼ cup of spreadable cream cheese

Crab Cakes

1) Pre-heat oven to 375° convection (400° regular bake) 

2) Sauté together the shallots, pepper and garlic until tender and just slightly browned then remove from heat and cool to warm/room temperature

3) Mix in a large bowl, the eggs, Dijon, mayo, Worcestershire and lemon juice

4) Add the crab, Old Bay seasoning, pepper, sea salt and bread crumbs and gently toss to mix

5) Form into any size hockey puck shapes you desire and bake on a cookie sheet for 15 minutes per side or until nicely browned on each side

6) Sprinkle a dash of paprika on top of each cake and top with sauce

***These can be made a day in advance.

Chipotle Honey Lime Cream

Mix Tabasco sauce, limes, honey, mayo and cream cheese together and drizzle over crab cakes.