by Gabrielle on March 28, 2013
Season’s Serrano Sunset
Tuesday night’s NACE meeting, hosted at Ventura Party Rental‘s beautiful showroom, was a blast! Khrome Vodka sponsored a mixology contest that brought out the competitive creativity in everyone. Teams were provided with Khrome vodka, Tributo tequila and Crater Lake gin…everything else was left up to the teams!
After a couple of days tinkering with recipes, here is the winning drink that the Seasons team came up with. We spiced up a classic tequila sunrise by adding serrano peppers and blood orange puree and came up with the amazing and unique Serrano Sunset. We are so proud that of the 9 awards of the night, Seasons took home 3, including the coveted “Judge’s Choice” award! Aside from the unique taste, we love the versatility of this cocktail base; it works equally well served with vodka or tequila as well as a non-alcoholic option when combined with a splash of soda.
So without further ado, we present…
Serrano Sunset
1 part vodka or tequila
1 part fresh squeezed orange juice
½ part Serrano-mint simple syrup
¼ part fresh squeezed lime juice
~ combine above in an ice filled martini shaker, shake rigorously
~ pour into a sugar-rimmed martini glass
~ finish with a drizzle of blood orange puree and garnish with a Serrano slice for extra spice!
Serrano-mint simple syrup
1 cup granulated sugar
1 cup water
1 serrano pepper, sliced
¼ cup mint leaves
~ combine water and sugar in small saucepan over low heat until sugar is completely dissolved
~ Take off of heat, add mint and Serrano and let sit for 30 min to 1 hour to infuse flavors
~ strain before use
CHEERS!!!
by Gabrielle on March 17, 2013
One of the many great things about America is that, stereotype or not, we are a melting pot of cultures. Along with Chinese New Year and Cinco de Mayo (just to name a few!) St. Patrick’s Day is one of many cultural celebrations that our country embraces. Irish, or not, I count this as a blessing and an opportunity to honor some delicious eats!
Now while I do love corned beef, I don’t ever recall having it in any of my travels to Ireland. Instead, almost all my food memories of the country revolve around a basic mealtime staple…bread and butter! For all those skeptics out there, there really IS a difference between Irish and “regular” butter. While it’s deep yellow color is appealing to the eye, its the rich and tangy flavor that keeps you slathering it on!
My sources tell me that it is more than just the lush green grass of the Irish pastures on which the cows graze that provide the butter with its delicious flavor but also the higher content of butterfat. So, what I am hearing is that the creamy, rich, amazing flavor comes using thick, fatty, rich cream?…go figure!
So today, grab a dense slice of wheaten bread, a thick slathering of butter, and a delicious pint of a stout beer to enjoy my kind of Irish heaven!
Wishing you a rainbow
For sunlight after showers—
Miles and miles of Irish smiles
For golden happy hours—
Shamrocks at your doorway
For luck and laughter too,
And a host of friends that never ends
Each day your whole life through!
by Gabrielle on March 7, 2013
by Gabrielle on February 12, 2013
For many of us with young kids, Valentine’s Day has evolved into a family affair. These days, it’s more like “whine” and dine instead of a quiet romantic dinner. And while I do love dining out, finding a babysitter for three kids on a school night and hustling to get a reservation is not the way I want to spend the evening…nor is it necessarily the way I want to spend my money. So, this year (as in most every year since we have had children) we will be dining in and cooking a festive meal for all the loves in my life to enjoy!
Steak is definitely on the menu for Thursday, but instead of breaking the bank and buying filet for the whole family, I will be turning a less expensive cut into a mouth watering and tender steak. Follow these very simple steps with any cut of meat and you will never turn back!
Turn a Flat Iron into a Filet…
While I love using this method with individual tri-tip steaks, I have been seeing a rise in popularity of the flat iron and have had so much fun experimenting with it. The flat iron is a very flavorful piece of meat, but tends to be a bit tougher than other cuts and also has a vein of connective tissue down the center. The following method will easily tenderize the steak, and by simply cutting it into two smaller steaks we can avoid the connective tissue.
- 1 hour before cooking, place 1 inch cut steaks on a platter and salt heavily on both sides. Let steaks sit out and bring to room temperature.
- Immediately prior to cooking, rinse steaks under water and thoroughly dry. (If moisture remains, you will steam your meat, resulting in a tough steak)
- Season steak to your preference (I use a little more salt and lots of pepper; fresh or dried herbs work here too)
- Heat a generous amount of olive oil in a cast iron skillet (oil should be hot, nearly smoking)
- For a medium rare steak, cook first side approximately 5 mins or until a deep brown crust begins to appear. Flip and cook on opposite side approximately 3-4 minutes longer. Take steaks off heat and cover with foil for at least 10-15 minutes longer while the juices settle and steak finishes cooking.
Serve steak simply with roasted potatoes, sautéed spinach or a basic mixed green salad!
by Gabrielle on February 2, 2013
We have reached the eve of one of the biggest food days of the year. No, not Thanksgiving, not Easter brunch, not even Fourth of July barbecue…Super Bowl Sunday. While I am not the biggest football fan in the world, I certainly do love the festivity surrounding this day as well as any opportunity to create delicious twists on popular dishes.
When it comes to football food, I immediately think of gut busting, ranch laden finger foods. There is definitely some nostalgia there, but also a lot of heartburn! This year, we will be sticking to the tried and true but going with a seasonal (and bit lighter) fare.
Chicken is in for 2013, so bring on the wings…
Wings are almost the #1 quintessential football food and tomorrow will be no exception. Winter is the season for citrus and my pantry is stuffed with homemade citrus marmalades from foodie friends. I will be using a delicious orange marmalade from the local farmers market to glaze these deliciously sticky wings. Any fruit preserve will work though!
Spicy Orange Marmalade Chicken Wings
2T Asian-style chili paste (I use Sambal Oelek)
1 cup orange marmalade
⅓ cup rice wine vinegar
¼ cup hoisin sauce
1T soy sauce
combine all ingredients in saucepan and heat until melted and combined
~ Season 5 lbs prepared chicken wings liberally with salt and pepper
~ Coat wings in flour (I use a large, clean bag to toss wings in flour)
~ Place wings on a single layer on a greased cookie sheet (I also recommend spraying wings with oil for better browning)
~ Bake 30 mins each side in a 400 degree oven
~ Toss cooked wings in glaze and serve!
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Nachos come in as a tie with wings when it comes to game watching grub, but like its counterpart they are often soggy and overwhelming. If you choose a delicious (and sturdy) base, there is no need to drown the chips with toppings. Instead, I am choosing bright and flavorful ingredients that will allow me to savor each bite, and each chip! Check out Bon Appetit for amazing nacho advice but in the meantime, here are my personal game time nacho toppings…
No-Nonsense Nachos
thick, sturdy tortilla chips (I like Mission brand)
seasoned black beans (drained)
scallions
grated sharp cheddar and monterey jack cheeses
fresh diced tomato
good quality sour cream (look for one with only milk and enzymes)
diced avocado
hot sauce (I love Tapatio)
fresh chopped cilantro
fresh squeezed lime juice (to taste)
~ layer the first 5 ingredients on a cookie sheet, making sure each chip has sufficient cheese and toppings.
~ bake at 350 degrees for approx 15-20 mins or until cheese is melted.
~ finish with remaining 5 ingredients and enjoy!
The final must have for a Super Bowl party is beer. While I am a beer drinker, I much prefer it out of a tap and unless you have beer on tap at home you will be drinking out of bottles or cans tomorrow. For something a little lighter and different, I will be serving beer ” cocktails”. While some of my favorites include liquor, the ones for tomorrow will only have beer and mixers (it is a Sunday after all!) Here are two of my all-time favorites.
Balance out the spiciness of wings with a Shandy by mixing equal parts beer and carbonated lemonade or ginger ale (I recommend a lighter, wheat style ale).
A Michelada pairs perfectly with nachos…simply add a dash of hot sauce and the juice of one lime to your favorite Mexican beer (serve in a glass with salted rim)
by Gabrielle on January 22, 2013
With all the 2013 predictions out, here are a few of our favorites that we have already been trending towards this year!
Ramen
Ramen ~ Bye-bye msg loaded, Styrofoam packagesd noodles. Hello steaming bowls of gourmet goodness! Look for chefs putting their twist on this Asian staple.
Artisan breads
Bread and butter ~ Artisan breads and housemade butters are no longer just a meal starter. Look for fresh, in-house made breads and butters as a highlight of the table.
Vegetable main dishes
Vegetables ~ Locally sourced vegetables are no longer the side-dish as they take center stage as the main dish. With a rise in meat prices and more and more people eating vegetarian, look for a wider variety of vegetable based entrées.
Popcorn
This is the snack of the year, but it won’t end there. Look for it in sweet desserts and savory entrees.
by Gabrielle on January 7, 2013
Looking for a health boost for 2013? Need a way to add more fresh fruit and vegetable to your diet? Look no further than juicing! The health benefits of juicing have been known for years, 2012 showed resurgence in the popular trend. Celebrities and health gurus alike are touting it’s many advantages, claiming that juicing can maximize nutrient intake, fight disease, strengthen cellular defense against free radicals, alleviate pain, encourage weight-loss, and decrease the need for medication…and this is just the beginning. Of course all of this is amazing, but for me the pro’s of juicing are simple…it is a delicious and quick way to get tons of fresh fruits and veggies into my diet!
I recently was introduced to Dr. Oz’s “Green Drink” and loved it, but found it to be a bit time consuming given its 8 ingredients. So, I did some experimenting and found several 3-ingredient combos that are delicious and nutritious! Here are some of my favorites…
Fresh Juice
Green Apple ~ Kale ~ Ginger
2 Granny Smith apples
2 inch slice of fresh ginger
10 kale leaves
* add coconut water and lime garnish for an added twist
Carrot ~ Orange ~ Pineapple
2 small oranges
¼ pineapple (peeled and cored)
4 large carrots
* add a squeeze of fresh lemon juice when serving
Apple ~ Beet ~ Carrot
2 tart apples
6 large carrots
1 large beet
* add 1-inch ginger for a twist
Cucumber ~ Cilantro ~ Lime
2 large cucumbers
4 cups cilantro
1 lime
*add a poblano chili for a little spice
While I prefer using a juicer, a blender will work, but will yield a thicker juice. To maximize flavor and nutritional value, enjoy these juices immediately. As you start experimenting, you will likely begin to find favorite flavor combinations… and of course, at Seasons Catering we recommend heading to the local farmers’ market and choose fresh, seasonal and local!
