Culinary Delight Catering in Los Angeles

Olive Tapenade Recipe

This is a great appetizer; so easy to make and always a hit!

We love it so much, we've added Olive Tapenade to our appetizer menu!

Olive Tapenade

• Black and Green Olives (or any olives of your choice)
• Mince Olives fine
• Roasted Red Peppers (chopped fine)
• Extra Virgin Olive Oil
• Parsley or Cilantro
• Salt and Pepper (season to taste) or seasonings of your choice

Mix all of the above ingredients, serve room temperature oR chill if you wish

Great served on Toasted Baguettes.  ENJOY!

Emma's Stuffed Mushrooms Florentine Recipe

Emma's Stuffed Mushroom Florentine

• 1 lb Mushrooms of your choice (small or medium)
• 1 Box or Pack of Frozen Chopped Spinach
• 1 Egg
• 1 Cup of Jarlsberg (reduced fat) Swiss Cheese
• 1 Tablespoon Minced Fresh Garlic
• Seasoned Bread Crumbs (optional)

 

Pre heat your oven to 375

Thaw Spinach out and squeeze out the water, beat egg, finely chop cheese, mince garlic.
Mix all the ingredients in a bowl, and chill for about an hour. (I use a clean towel, I place the thawed spinach in the towel and wring it very hard, until the spinach is dry)

Wash medium size portobello's or baby bello's and dry, scoop out the middle of each.

Dip each Mushroom in melted butter, stuff each Mushroom with the mixture, place on a non stick cookie sheet.

You may add a little Parmesan Cheese to the top.

Bake stuffed Mushrooms until the cheese is melted. YUMMY!

We have found that our clients always run out of this appetizer first.

If you have any questions or cannot find an item need for this recipe, feel free to email or call me, ENJOY!

Emma's Chicken Tarragon

INGREDIENTS:

Chicken Parts or Boneless skinless Chicken Breast
Salt and Pepper
Butter
Chopped Green Onions
Minced Garlic
Chicken Broth
1/2 cup heavy  whipping Cream
2 Tablespoon chopped Fresh Tarragon

DIRECTIONS:

Wash and season Chicken parts with salt and pepper

Brown Chicken on both sides (I use Butter)

Add the Green Onions, Garlic, Chicken Broth and Cream .

Reduce heat and cover until Chicken is cooked tender.

Serve with Rice or Noodles, garnish with chopped Parsley.

Menu Suggestion:

Serve with Rice or Noodles, garnish with chopped Parsley.
a Fresh Green Salad, and Garlic Bread.

Emma's Thai Spring Roll

This is a colorful and tasty treat for the Holidays. Just leave out the meat to make veggie or vegan rolls.

Wash, cut, and prepare ingredients first.

Ingredients:

Sliced ham, turkey, or beef (or meat of your choice)
Bean sprouts
Chopped napa cabbage
Chopped green or red onions
Julienned carrots
Fresh basil leaves
Fresh mint leaves
Fresh minced ginger or garlic (optional)

Preparation:

Mix all ingredients together except mint. Submerge spring roll wrappers in hot water until pliable (app. 15 seconds). Place 2 tablespoons of mixture on the wrapper and wrap. Chill. Slice in half.

Serve with Tahi sweet red chili dipping sauce and enjoy, enjoy, enjoy!

The Best Spinach Salad Ever

You can't eat just one bowl!

• Baby spinach
• Strawberries sliced in half
• Red onion sliced thin
• White mushrooms sliced thin
• Caramelized walnuts chopped
  
• Feta cheese crumbled
  
• Any raspberry or strawberry vinaigrette dressing
• Toasted sesame seeds (optional)

Emma's Ganache Frosting

The Holidays are coming and Ganache is a great way to dress up your Desserts!
 
EMMA'S GANACHE FROSTING
 
2 Pounds semisweet chocolate (Callebaut if possible)
2 Cups heavy whipping cream
4 Tablespoons granulated sugar
4 Tablespoons light corn syrup
2 Sticks of unsalted butter (1/2 pound)
 
Chop the chocolate. You will need a 2 quart saucepan. Put heavy whipping cream, granulated sugar, and corn syrup into the sauce and bring to a boil over low heat, whisking until sugar is dissolved (this is very important). Remove the pan from heat and add the chocolate, whisking until chocolate is melted.  Cut your butter into small pieces and add to the frosting, whisking until smooth.
 
After the frosting cools transfer into a bowl, stirring occasionally. If too thick you may thin with a little more heavy whipping cream and unsalted butter.
 
You may let this frosting drip on to our cake or cupcakes or spread it on. This recipe makes a lot so you may want to make half of the recipe; just use half of all the ingredients.

Our August Recipe: Kick Ass Kale Salad

• Fresh Organic Kale (wash, dry, and cut kale into bite-size pieces)
• Fresh Pine Nuts or nuts of choice
• Dried Cranberries or your favorite dried fruit (cut up)
• Toss with sesame seed dressing
• You may also add your favorite cheese; I use feta.

The good thing about this salad is that it is so easy and quick to make, and goes well with any Meat or Seafood dish. Like they say, it is a KICK-ASS SALAD.

So many people call or email for the recipe of this Salad. We have had people from IT Techs to CEO's wife ask for this recipe.

So I have decided to share it with all, because it is soooo good and healthy.

ENJOY!

Emma

One of our best sellers: Thai Chicken Satay

Ingredients:
 
1 pound chicken tenderloins
1/3 cup soy sauce
8 cloves fresh minced garlic
4 tablespoons fresh or bottled lime juice
3 teaspoons fresh minced ginger root
4 tablespoons water
2 cans unsweetened coconut milk
3 tablespoon creamy peanut butter
5 green onions use tops, chop
 

Directions:

1) Wash Chicken, place in shallow baking dish

2) Combine soy sauce, garlic, lime juice, ginger and Coconut Milk in small bowl.   cover and refrigerate.

3) Add water to remaining mixture and pour over chicken: toss to cover chicken. Cover: marinate for 2 hours, stirring mixture occasionally.

4) While chicken is marinating for peanut sauce, combine coconut milk, remaining soy sauce and peanut butter in small saucepan.  Bring to a  boil over medium-heat, stirring constantly.  Lower heat and simmer, uncovered until sauce thickens.
 
5) Bake Chicken at 375 until tender, let cool and cut on the bias and insert Bamboo Skewers.
 
6) Arrange on a tray and sprinkle with the green onions and red pepper flakes.
 
7) Heat Sauce and use for Dipping Sauce
 
A great dish for any gathering, Thai Chicken Satay is a favorite of customers of Culinary Delight Catering, and can be made organically by request.

Tuna Tartare Recipe

 

Ingredients:

 

14oz. sushi-grade ahi tuna steak, dice into 1/2 inches pieces

1 ripe avocado,diced

1 red onion, diced

1 tomato, seeded and diced

1 jalapeno, seeded and diced

4 gloves of garlic, minced

juice from 3 limes

1 tablespoon olive oil

kosher or sea salt to taste

fresh ground black pepper

 

Instructions:

 

Remember this dish is not cooked; the lime juice will cook the tuna.

 

Combine all ingredients, except fresh lime juice in a bowl. Add fresh squeezed lime juice over the mixture and let it soak in the refrigerator for 20 to 25 minutes.

 

Serve with sesame crackers or your favorite cracker.

 

Great for intimate gathering, serve with a cold beer.

Mango Chipotle Sauce Recipe

Time for a recipe from the kitchen of Emma Tate and Culinary Delight Catering!

This sauce can be used for baking chicken, meatballs, pork, or seafood.

Ingredients:

• 2 tablespoons olive oil
• 1 cup diced onion
• 4 teaspoons fresh chipotle chiles
• 4 teaspoons fresh minced garlic
• 6 Ripe Diced fresh mangos
• 1 cup regular or mango vinegar
• 1 and half cup granulated sugar

 
Yields 3 to 4 cups
 
To prepare:
 
Heat olive oil over medium heat. Add onions and cook, stirring, until soft and slightly caramelized. Add garlic to the pan and saute for about 1 minute.  Add the chipotle chiles and cook, continue to stir for about 2 minutes.  Add the fresh diced Mangos and cook until soft, about 3 minutes add the vinegar and sit to deglaze the pan.  Add sugar and bring to a boil.
 
Reduce the heat to medium and simmer until tickened and reduced by half 10 to 15 minutes. Remove from heat and cool before using.
 
For a clear glaze, strain thorough a fine mesh strainer.
 
Serving Suggestions:
 
Heat meatballs in the sauce, or use as a basting sauce for poultry, shrimp and any other meats.
 
Mix with cream cheese for a dip serve with chips, crackers or veggies