Quick and Easy Superbowl Snacks…

by Gabrielle on February 4, 2012

20 minutes ’til kick-off and still no munchies on the coffee table?…5 minutes before you head over to the neighbors to watch the big game and no idea what to bring?…Fear not, Seasons Catering has you covered with Superbowl snacks that are sure to score a touchdown!

While we have hundreds of recipes and ideas for amazing and unforgettable hors d’oeuvres to tickle any palate, when it comes to t.v. watching cuisine, a different type of food is definitely in order; junk food. If you feel you must class it up a bit, call it “junk food chic” and serve it in crystal dish, but the bottom line is most everyone enjoys a little “naughtiness” on their menu from time to time.

What we have for you is an addictive dip that take less than 5 minutes to make and will guarentee an empty bowl at the end of the game!

Chili Cheese Dip

  • 1 8oz block of cream cheese
  • 1  14.5 oz can no-bean chili
  • hot sauce (Tabasco® or Tapatio are best)
  • 1 bag Fritos®Scoops! Corn Chips
Combine cream cheese and chili in microwave safe bowl. Heat until warm, stopping to stir periodically. Stir in hot sauce to taste. Serve with Fritos®

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2012 Food Trends…Donuts!

by Gabrielle on January 25, 2012

Hardly a month in, and we are already seeing one of my favorite predictions in 2012 food trends coming true…donuts! We’re not talking about the old cop’s fav – coffee dunkin’- jelly filled fried dough either. Yes, donuts are back…and with an attitude this time! Companies like Portland, Oregon’s Voodoo Doughnut and New York City’s Doughnut Plant are breaking tradition and setting new trends, with a funky and decadent palate in mind.

Donuts are one of those pleasures that no one should feel guilty about! When done right, donuts are light, airy and plain dreamy! I must toot my own horn and say that Seasons Catering is doing it just right! We’ve taken our popular homemade churros and Mexican mousse and taken it to the next level.

Donuts are indeed for dunking, but not just in coffee! For our brides this year, we are pairing our delicious dunkers with cinnamon crème Anglaise, salted caramel, coconut crème, chocolate hazelnut and peanut butter…and that’s just to name a few!

Of course donuts are a great break from tradition for a wedding dessert, but I also love the idea of substituting a birthday cake with a donut tower. Opting for plain donuts allows you to “decorate your own” at a kids birthday party…fun and delicious! I hope you enjoy sampling this trend as much as I am!

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What I’m Loving Now…Spaghetti Squash

by Gabrielle on January 18, 2012

When you are a chef, most people assume you are eating 3 gourmet meals a day, 7 days a week. While my pantry is always filled with a menagerie of delicious food and my mind is always filled with ideas for culinary creations, what happens more often than not is that I get hooked on something and will eat it for a week (weeks?) straight! Right now, Seasons Catering is covered in spaghetti squash!

If you have never tried this sweet and unique vegetable, now is the time! Unlike the summer varieties like crookneck or zucchini, spaghetti squash has a thick outer shell similar to a pumpkin. In fact, once opened the raw flesh, inner seeds and pulp are very similar to a pumpkin. However, once cooked it shreds easily with a fork into sweet and delicate, noodle-like strands.

When it comes to preparation, roasting is my preferred method:

~Choose a squash that is smooth and evenly colored without any visible bruising.

~Using a sturdy knife, cut lengthwise and use a large spoon to scoop out pulp and seeds.

~Place two halves face up on baking sheet.

~Drizzle with olive oil (or dot with butter), salt and pepper and bake for 1 hour in a 350 oven.

~Once baked, use a fork to scrape strands away from the skin.

As far as I am concerned, sprinkle with some Parmesan or feta cheese and it can be eaten straight away! However, hence the name, spaghetti squash makes a fabulous and waistband friendly substitute for pasta. Try it this week with our delicious Marsala Sausage and Pepper recipe…Bon appetit!

Marsala Sausage and Peppers

¼  cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½  teaspoon dried oregano
½  cup chopped fresh basil leaves
4 garlic cloves, chopped
2 Tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
¼  teaspoon red pepper flakes, optional
Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

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Cocktail Infusion, part II…Tequila!

by Gabrielle on January 15, 2012

One week ago, as I gave my vodka infusions a shake, I heard a peep from the liquor cabinet saying, “no me olvides!”…well, we did not forget about you, Tequila! While we focused on infusing vodka due to it’s reputation of having a neutral palate, Seasons Catering does not discriminate when it comes to quality spirits! Fresh back from a trip to Mexico I had a fantastic bottle of Tequila Chamucos calling to be infused…at least some of it!

When it comes to tequila quality, there are two basic categories: 100% agave and mixtos. As you can probably guess, the 100% agave is the way to go. Mixtos uses a blend of agave and fructose and glucose. Within those categories, there are also different types of tequila, the most common being reposado, añejo and blanco. Blanco tequilas are un-aged or aged shortly in stainless steel and thus have a stronger agave flavor. On the other hand, both the reposado and añejo are aged in oak barrels; minimum 2 months and 1 year, respectively. They will take on the flavor of the barrel and tend to be smoother and more subtle. While a blanco is a good neutral base, I really prefer the complexity of the aged tequilas.

For this infusion, we used Tequila Chamucos Reposado Especial and had AMAZING results! Because the flavors of ginger and lemongrass are mild, this infusion takes a little longer (one full week at least!) but is well worth the wait! Please enjoy!

Ginger~Lemongrass Tequila
The earthiness of the tequila pairs perfectly with the freshness of the lemongrass and gentle bite of the ginger; enjoy sipping this one straight!

~ remove outer layers of lemongrass and place in 1 quart mason jar.
~ place 1 large piece of fresh ginger, partially peeled, in mason jar.
~ fill mason jar with tequila, leaving approx 1/2 inch at top.
~ seal tightly and store in cool, dark place.
~ shake daily for 1-2 weeks, tasting periodically to determine doneness.


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Vodka Infusions…

by Gabrielle on January 14, 2012

As evidenced by the endless bottles on your liquor store’s shelves, “flavored” vodkas have become an increasingly popular trend over the past few years. While a fun and easy way to create tasty twists on cocktail classics, most are too sweet and few actually contain the natural ingredients they are said to be infused with. Lucky for you though, culinary masterpieces are not all that we create in the Seasons Catering kitchen! As promised, we spent the last week infusing some of our own spirits with flavorful results!

Infusing spirits is a great way to experiment with your own personal palate. Because of its clean and neutral taste, vodka is the most common infused spirit. Choosing the right vodka is key to a great infusion, though. The more times vodka is distilled, the cleaner and purer it becomes. I would only choose from vodkas that are distilled a minimum of three times so that you can ensure a neutral canvas with which to work. For our infusions, we chose  a new favorite of mine, 360° Vodka. This eco-friendly vodka is quadruple distilled and five times filtered and proved to be a great base.

The method for infusion is VERY basic and took about 5 days to reach the taste we were after. Using clean mason jars, simply combine ingredients, place in cool place (we refrigerated) and shake 2-3 times daily. Do taste every couple days, to see if you have reached the saturation you are after…you may choose to add more, or dilute with more vodka if flavor is to strong. Please enjoy the recipes we have included below to compliment these infusions. Remember, these ratios can be adjusted to suit your preferences!


Marshmallow Vodka

This combination created a subtle yet distinctly “marshmallowy” sweetness! Try using it in your next White Russian or Chocolate Martini!

~ Fill a 1 quart mason jar halfway with marshmallows (approximately 1 C).
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ As marshmallows become saturated with vodka, there will be more room in jar to add either vodka or more marshmallow according to your taste.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).

Pineapple Vodka
My favorite…it turned out mildly sweet and fresh! Though a vodka Pina Colada would be delicious, we drank it on the rocks with a twist of lime!

~ Fill a 1 quart mason with approximately 2 lbs pineapple spears.
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).

Hot Pepper Vodka
This vodka screamed Bloody Mary…it had a fresh, garden pepper start with a fiery end!

~ Cut 1 jalapeño in half lengthwise, removing seeds but leaving stems in tact; add to 1 quart mason jar.
~ Repeat same process with 1 Serrano and 1 Fresno pepper; add to mason jar.
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).

As I mentioned before, vodka is an ideal canvas with which to work, but other spirits work as well. As I always mention, this is merely the tip of the iceberg!…What about seasonal flavors, fresh herbs, and isn’t everything better with bacon? I love the idea of taking your signature cocktail from your wedding and turning it into a favor using pint sized mason jars. Please try these (and other) infusion and let us know how you used them!


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A sauce to soak up…

by Gabrielle on January 9, 2012

In nearly every grocery store there is an aisle dedicated almost entirely to sauces, glazes and marinades designed to help add flavor and zest to your basic meals. While very convenient, most of these bottled selections are full of sodium, artificial flavors, and preservatives. So…why not create your own simmer sauces? Here in the Seasons Catering kitchen, we are loving this one that is sweet, fresh, and totally versatile! I make a big batch and store in a glass jar in the fridge to be used as a dipping sauce, marinade, salad dressing or sandwich condiment.

Cilantro-Lime Marinade

  • 1 1/4 fresh cilantro leaves
  • 3/4 cup packed brown sugar
  • 1/2 cup soy sauce
  • 3 large shallots, diced
  • 5 garlic cloves, peeled
  • 1 tablespoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon Sriracha Thai hot sauce
  • 1/2 cup olive oil
  • salt to taste

Combine all ingredients (except olive oil) in blender and combine until smooth. Slowly stream in olive oil while blending. Add salt at end to taste.

As always, sky’s the limit with this recipe…it is as versatile as your imagination and palette will allow! I love it with pork tenderloin sliders topped with coleslaw and a little extra Sriracha. Please, let us know what you soak in this delicious and fresh sauce!

Bon appetit!

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Healthful Eating for 2012…

by Gabrielle on January 6, 2012

“An herb is a friend of physicians and the praise of cooks.” 
— Emperor Charlemagne, 9th century

Most statistics show that anywhere between 40-50% of us make New Year’s resolutions, and topping the lists of those resolutions?…Diet and exercise. By nature of our business here at Seasons Catering, we really are qualified to touch on only one of those topics, and you can probably guess which one. Eating good food is truly an art, and we have definitely perfected it! To assist you in attaining your goals, we can’t wait to share with you one of our best “tricks of the trade”…Fresh Herbs!

If you want to change a very ordinary meal into something exceptional then cooking with herbs is a cheap and easy way of doing so. Not only can herbs enhance your meals but they have well known healing qualities. This gives you the best of both worlds. Delicious tasting food with added health benefits.

Herbs contain valuable vitamins, minerals and antioxidants just like all fruits and vegetables. While we are not nutritional scientists, what we can tell you is that the antioxidants contained in fresh herbs help neutralize the damaging free radicals in our bodies. Free radicals are dangerous molecules that can destroy cells in our bodies. This damage can lead to the onset of certain diseases such as Alzheimer’s, cancer and heart disease as well as causing premature aging as they cause tissue damage.

Unsure of which herbs to use and where? We are here to help! The following is a basic list of our favorite herbs and their common uses. Just remember, when it comes to creating a culinary masterpiece, your palette is the limit! Be inventive…

Basil ~ Though it  is best known for its use in Italian recipes, basil originated in India and is a member of the mint family. Basil tends to lose its flavor once cooked, so is best used raw or added at the end of cooking. This herb pairs well with tomato based dishes, but is so versatile it can also be used in soups and bread as well as with almost anything else – fish, eggs, poultry, lamb, beef, pork, desserts and with other vegetables.

Chives ~  This herb looks like grass and has a delicate onion flavor. Chop the leaves and use it in salads, cottage cheese or with eggs. It is used commonly in French cuisine and is one of the herbs that can be dried without a tremendous impairment to the flavor. Chives are rich in vitamin A and C and are also used as pest control in gardens!

Dill ~ Dill has a feathery foliage and is very popular for German and Scandinavian recipes. It can be used for soups, sauces and bread. It is also ideal with fish, eggs, meat, poultry and for pickling beets, cabbage and cucumbers. Dill also loses flavor when dried, so best to use fresh!

Oregano ~ This is also called wild marjoram and is commonly used in Italian cooking. Add it to sauces for pasta, lasagne, soups, stews and pizza. Oregano is one of the few herbs that actual tends to increase in flavor when dried. At its strongest, oregano can even numb the tongue!

Mint ~ One of the most refreshing and versatile herbs! The leaves are used for teas, in desserts and mediterranean cooking. It can also be used in herbal vinegars. In the garden, mint has a reputation of being a bit of a “weed” and can be extremely invasive, so watch where you plant!

Parsley ~ Both the curly leaf and flat leaf (Italian) are perhaps the best known herbs for many cooks and the most commonly used herb especially in North America and North Europe. It is a very versatile herb with the minced or chopped leaves used in soups, breads, eggs, beef and vegetables. It is a great palette cleanser and the whole leaf can be used as a garnish. Fresh, raw parsley is a great addition to a salad as well.

Rosemary ~ Rosemary is a very fragrant shrub with leaves very similar to pine needles. The leaves are wonderful in soups, breads, with fish, eggs, shellfish, lamb, beef and pork. Rosemary gives off an amazing aroma and flavor when burned which works well with both roasting and barbecuing.

Cilantro ~ Also known as Chinese Parsley or coriander leaves, this herb is well utilized! All parts can be used, stem to seed, fresh and dried. The fresh leaves have citrus overtones and are used regularly in spicy cuisines to diminish heat.

While this list is merely the tip of the iceberg when it comes to culinary herbs, by keeping these on hand in your kitchen you are guaranteed to be adding to your improved health for 2012 as well as increasing the flavor of all your dishes. Try the following recipe utilizing the herbs on this list to turn a basic can of tuna into a gourmet lunch!

Herbed Tuna Salad

  • 1 can albacore tuna in water
  • 2T mayonaise
  • 2T fresh lime juice
  • 1T finely chopped jalapeño (more or less to taste)
  • 1T fresh chopped cilantro
  • 1T fresh chopped chives
  • 1/2T fresh chopped flat leaf parsley
  • 1/4C halved grape tomatoes
  • salt and pepper

Combine all above ingredients and serve over lettuce or in pita bread!

For 2012, our goal is to continue to be a premier, full service caterer providing the best quality and service for Ventura and Santa Barbara County catering. We wish you the best for every season of this incredible new year ahead!

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