RECIPES:
POTATO SALAD
(serves 12)
6 pounds new potatoes
½ cup red onion, diced
½ cup celery, diced
¾ cup pitted nicoise olives, rough chop
6 hearts of artichoke, quartered
4 tablespoons parsley, chopped
1 ½ tablespoons of capers
1 cup creamy mustard vinaigrette (recipe follows)
Kosher salt and black pepper to taste
Boil potatoes with a pinch of salt until done. When done quarter the potatoes set aside. Boil artichokes until done. When cool enough to handle remove the leaves and the choke. Then quarter the hearts. Add first seven ingredients together slowly toss with the vinaigrette. Add salt and pepper to desired taste.
Creamy Mustard Vinaigrette
(makes 1 cup)
3 ½ tablespoons of cabernet vinegar
1 ½ tablespoons of grain mustard
1 tablespoon shallots, minced
½ teaspoon garlic, minced
1 yolk from a fresh egg
9 tablespoons olive oil
2 tablespoons extra virgin olive oil
Kosher salt and black pepper to taste
Whisk first 5 ingredients together. Slowly drizzle in the oils. Add salt and pepper to desired taste.
CILANTRO GARLIC MARINADE FOR SHRIMP
(makes about 1 cup)
¾ cup olive oil
1 tablespoon garlic, chopped
¼ cup cilantro, chopped
1/8 cup parsley, chopped
½ teaspoon ground cumin
½ teaspoon ground black pepper
Zest from about ½ lemon
Pinch of kosher salt
Blend all ingredients together. Let shrimp marinate for about 2 hours
DRY RUB FOR BEEF
(makes about 1 cup)
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon dry oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon cayenne
Blend all ingredients together. Coat hand with a little olive oil and rub mixture all over the meat. Let it sit overnight.
LITTLE GEM SALAD
(serves 6)
3 heads sweet gem lettuce, torn into desired size
1 ½ avocados, sliced
4 Page mandarins (or any other mandarin you can find)
1 ½ ounces Pt. Reyes blue cheese, crumbled
¼ cup sliced almonds
1 cup golden balsamic vinaigrette (recipe follows)
Gentle combine first 3 ingredients then slowly toss it with the vinaigrette. Garnish salad with the cheese and almonds on top.
Golden Balsamic Vinaigrette
(makes about 1 cup)
1 ½ Tablespoon Dijon mustard
1 tablespoon shallots, chopped
Pinch of kosher salt
Pinch of black pepper
¼ cup golden balsamic vinegar
1/3 cup olive oil
1/3 cup safflower oil
Whisk first 5 ingredients together. Drizzle in the oils as you continue to whisk.
ITEMS USED FOR THE TABLE SETTING:
Hibachi - Soko Hardware
Napkins - Williams Sonoma, Ma Maison in SF
Rock Mats - from Kingdom of Herbs, SF Ferry Building
Platters/Props - from assorted shops: Crate & Barrel, Tag, Sur la Table & Chef's Warehouse
Flowers - SF Flower Market
Linen - Classic Party Rentals, Burlingame
Plants - SF Flower Market
Ice Cream - Bi Rite Creamery
TASTE CATERING
3450 Third St, 4D
San Francisco, CA 94124
415-550-6464
415-550-1858 fax
Website: www.tastecatering.com
