Wednesday, October 23, 2013

Roast Beef Sliders with Creamy Horseradish Sauce

                              
    Roast Beef Sliders are always the guests' favorite at any party....
with Creamy Horseradish Sauce and Microgreens...

  Try it and you won't be disappointed if you order from us!
savorytastebuds@gmail.com

Great Appetizer



A fantastic appetizer for any occasion! 
Sweet peppers stuffed with feta cheese, sour cream, green onion, ground caraway seeds, and Hungarian red paprika paste!
It is as savory as it sounds!



Catering, Personal Chef services are available for any occasion!
Email Us: savorytastebuds@gmail.com


Tuesday, April 9, 2013

A Must Have Book: Food Lover's Companion

This is one of my favorite books

Anybody who is a foodie, likes to cook, or would like to know certain definitions in cooking, this is the book for you!

As it states on the cover:  
" More than 6,700 A-To-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining."

Food Lover's Companion


E-mail us with any questions: savorytastebuds@gmail.com

Pepperoni Pizza

I don't think that this photo needs any explanation or any serious recipe description.

Pizza! Pizza! Pizza!

Tasty and great for any occasion, and children love it for sure!

Easy and quick to make! You can make your own dough and prepare it with some homemade tomato-pizza sauce. Top it with your favorite cheese and topping.

E-mail us with any questions: savorytastebuds@gmail.com

Friday, March 1, 2013

Cheesy Oysters Bienville

Let's try another New Orleans traditional dish!
I chopped fresh mushrooms, onion, garlic and sauteed them together. Added some shrimp, white wine, lemon juice, salt, and pepper of course.
At the same time you can make "Bechamel sauce separately and combine everything together later.

Bechamel Sauce: this French white sauce is made by stirring milk into a butter-flour roux (mixture). The thickness of the sauce depends on the proportion of flour and butter to milk. A medium sauce would use 2 Tbsp each of butter and flour per 1 cup of milk. The proportions can be adjusted to the desired thickness.

After I combined all the sauteed ingredients and sauce together, I also used shredded cheese, so it could taste even better. I waited a few minutes for all to cool down before I scooped the sauce onto the oysters. I sprinkled breadcrumbs on top.
Preheated the oven to 400 °F and baked them for about 15 minutes until they became nice, golden brown. I used parsley as a garnish.

They can be served as an appetizer or a side dish with your main entree. It is delicious either way! :)

Email me for the full recipe and the amount of the ingredients if you're interested!
savorytastebuds@gmail.com

Saturday, February 16, 2013

Buttery, Salty Fried Plantains with Seasoned Sour Cream

Just a Snack.... 

1. Heat butter, and oil in a pan
2. Slice the plantain(s) to your desired thickness
3.  Fry them until golden brown
4. Salt them to your taste while warm. The saltier, the better....:)
5. Serve it with seasoned or just plain sour cream


Email us at savorytastebuds@gmail.com with any  questions!

Friday, February 8, 2013

Baked Beefy Mac n' Cheese Topped with Cheddar and Mozzarella Cheese

Yummm, this is a classic! We prepared this tasty casserole dish last night at home. It is quick and easy! 
We started off with some chopped onion and the previous perfectly seasoned (any type of seasoning can be used) ground beef sautee. In the meanwhile we cooked the Mac n' Cheese and mixed them together with the beef sautee. Poured all of it in a casserole dish, sprinkled Shredded Cheddar and Mozzarella Cheese on the  top. Placed it in the oven and baked it for about 15-20 min. on 385°F until the cheese melted and became golden brown.

It was DELICIOUS! 

E-mail us at: savorytastebuds@gmail.com

Saturday, February 2, 2013

Tomato Bisque Soup Garnished with an Herb Puree, and Pan Seared Shrimp, Topped With Sour Cream

It's SOUP time!

I sliced up fresh tomatoes, onion, and garlic and placed them in a roasting pan. Drizzled some oil, salt and pepper, and roasted them in the oven, until they got their nice "roasted" color. In the meanwhile, I took my soup pot with some oil, heated it and then added some tomato paste and started to simmer it. As the veggies became nicely roasted, I combined them into the soup pot with the tomato paste. Mixed in chicken/or vegetable broth and kept simmering it without the lid for about an hour. After an hour, I placed the contents of the pot into the food processor and pureed them together to become a nice, smooth consistency. At the end, I added sugar, salt, pepper to my taste, and I whisked in a little bit of heavy cream for a creamier taste and look as well.
 I seasoned the shrimp, and pan seared them in a little oil/butter mixture.
I was ready to make the herb puree as a garnish for this tasty soup. I pureed parsley, basil, garlic, a little oil, lemon juice, salt, and pepper. At the end I topped it with some sour cream.

It is a soup that will truly comfort your stomach!

Contact us at: savorytastebuds@gmail.com with any thoughts or questions

Thursday, January 31, 2013

Orange Glazed Grilled Salmon topped with an Endive-Lobster Salad, and Pea-Mint Puree, with Roasted Beet-Orange Relish


I love this dish! Of course, I love mostly any type of fish. It is definitely possible to make this entree at home, because I did it several times when we had some guests.

1. Lobster Salad for the Endive
I used fresh Lobster, chopped its tail off and boiled it (the Lobster). I peeled an Avocado, diced it finely, mixed it with lemon juice, added some oil and combined it with the chopped boiled Lobster. You can fill the Endive with any type of salad, seafood or any of your preferred ingredients. When I made this dish, I had to use some mandatory ingredients such as seafood for competition.
2. Pea-Mint Puree
I sauteed some onions and garlic in oil until they became soft, and golden brown. Then added the peas and cooked until they softened a bit also. I poured all of these ingredients into a food processor, added chicken broth/stock, salt, pepper, fresh mint and lemon juice as well. Blended them all together until they turned to be puree consistency.
3.  Roasted Beets-Orange Relish
I roasted the fresh Beets in whole until they became soft, and then cooled, peeled, and diced them. After I took some orange slices, added oil, salt, pepper, fresh dill, and lemon juice. Mixed them together with the Beets in a bowl, and there you have your relish.
4. Orange Glaze for the Salmon
For the orange glaze I used orange juice and sugar, reduced until it became thicker, more like syrup. While I was grilling the Salmon, I consistently brushed it with this orange glaze. I also used the glaze when I plated my entree as a sauce on top.


Wednesday, January 30, 2013

Baby Back Ribs with Dry Rubs

I made this Pecan/Cherry wood smoked Baby Back Ribs with my favorite 
Dry Rubs:
 - garlic powder
- ginger powder
- paprika
- onion powder
- dry mustard
- cayenne pepper
- brown sugar
- salt
- pepper

I cooked the ribs in the smoker for 3 hours on 250°F.

At home, Baby Back Ribs can be cooked in the oven covered with aluminum foil on low temp. 300°F-325°F. Only remove the foil cover at the end, when they seem to be almost ready. BBQ grill can be used as well. 
Make sure you rub your meat well with the spices!
It can be served wit Cheddar Mashed Potatoes, Corn on the Cob, Mac & Cheese or anything you prefer.

Shrimp n' Grits

It is Super Bowl Weekend 2013....
in New Orleans....
This dish was inspired by my trips last year to the "Big Easy"... Let's see!

Grits
I prepared the grits as usual: 
Added some salt and butter, and grits to boiling water. At the end I mixed in some heavy cream to make it creamier. 

Shrimp Sauce
I sauteed some onion, and  finely minced garlic in oil until they became soft, and golden brown. Then added blackened seasoning and white wine. I reduced the wine a little and after I added heavy cream. I reduced the the combined ingredients until thickened, and whisked in a bit of soft butter. After all,  I sauteed the shrimp ( it can be fresh or frozen, any type and size ), and mixed them together with the sauce I prepared.

After all the ingredients were cooked and ready, I assembled this tasty, Creole dish.
- Spooned the grits on the bottom
- Added the sauce with the shrimp on top
- Garnished with diced tomatoes and scallions

It is Simply Delicious!

Tuesday, January 29, 2013

Deep Fried Chicken Waffle with Orange-Honey Glaze

Another mouthwatering Southern Soul dish. Simple and very tasty! Believe it or not, I made these sandwiches for a wedding, of course for lovely Southern guests. :)

I don't think that I need to explain how to make a waffle, neither a piece of fried chicken.....just make them and make it as a sandwich...so let's move on to the sauce/dip.

I'd like to explain the term or word, "reduction/reduce" in
cooking:
In the Culinary world it means to boil a liquid ( usually stock, wine or a sauce mixture ) rapidly until the volume is reduced by evaporation, therefore thickening the consistency, and intensifying the flavor. Such a mixture is sometimes referred to as a reduction.

I used together orange juice, orange peel, sugar, and honey and reduced them until they became syrup consistency. I served the sauce on the side with the sandwiches.