Archive for ‘Appetizers & Hors d’Oeuvres’
March 15, 2018
This may be my favorite way to eat shrimp. The New Orleans style sauce is not like a typical BBQ sauce you will find on ribs – but a buttery, garlicy, sauce with loads of flavor. I developed this recipe and it is always a hit every time it is served. It is good on its own – and especially tasty on top of some creamy grits. My favorite way is to eat it with a hunk of good quality (Pane Rustica) French baguette – oven warmed and crusty.
Once the compound butter is made, this is the fastest recipe in the world to prepare – and even good over your favorite pasta.
STEP ONE – MAKE COMPOUND BUTTER
NOTE: Can be made a month in advanced and stored in air tight container in the refrigerator
- 1 pound room temperature salted butter
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- ¼ cup chopped garlic
- 1 teaspoon paprika
- 1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
- 1/3 cup chopped scallions
- 1 tablespoon fresh thyme
- ½ cup finely chopped bacon (optional – especially good with grits and the shrimp)
Put all ingredients in an electric mixer with the paddle attachment. Whip at high speed until well combined.
- In a skillet on medium high heat, add 1 tablespoon salted butter with 1 tablespoon extra-virgin olive oil (EVOO)
- Once the butter is melted and very hot (not brown), toss in one pound of 16/20 peeled and deveined shrimp – tail can be left on or off
- Sautee for 30 seconds and turn
- Immediately add ¼ cup chardonnay to the pan
- Toss in ½ cup soft compound butter – stir until shrimp are cooked (30 seconds to 1 minute)
- Put on plate, sprinkle with chopped parsley, serve with crusty warm French baguette slice
August 18, 2017
Who doesn’t love onion rings? And if you do – you will absolutely do back-flips for these crispy critters. The beer makes them. We have been frying up these onion rings all week to test the recipe out for you. What’s your favorite type of onion ring? Crunchy beer battered thick slices, or onion strings dredged in flour and fried to a crispy golden brown.
Remember the ones Palios Brothers served when they were on the corner of MacDill and San Miguel. Boy-oh-boy did I love them. The only downside about going to Palios for lunch was that you smelled like fried chicken all day…making everyone around you wanting to take a bite out of you. I would make an evening pitstop to Palios at least once a month for some fried shrimp (which were the best ever), and a batch of onion their super onion rings.
Regardless of the way you like your onion rings, for me, the best onion to use for onion rings is the sweet Vidalia onion from Vidalia, Georgia which began growing these luscious onions in the 1930’s.
Please tell me where you think the best onion rings in the Bay area are served. And also tell me what your favorite dipping sauce is…ketchup, mustard, mayo, blue cheese, buffalo – I like ketchup myself. I want to hear from you. RobertKimBailey@hotmail.com.
• 3 large Vidalia
• 24 ounces Heineken Beer
• 3 cups all-purpose flour
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 ½ cups cornstarch
• 2 teaspoons paprika (not smoked)
• 1/3 cup water
Slice Vidalia onions into ½” to ¾” slices. Put all the dry ingredients in a large mixing bowl and whisk until well blended. Add beer and water and whisk until well combined.
Dip onions in batter a few at a time (for it is important not to overcrowd the fryer or they will steam and not fry) and fry in 350 to 375 degrees oil until golden brown. Place on paper towel lined baking sheet and lightly dust with Kosher salt.
July 28, 2017
Being a southern boy at heart and in truth, Pimento Cheese is part of my DNA. I love pimento cheese with crackers topped with sweet pickled red onions, on a burger, tea sandwiches, grilled on wheat bread with bacon and avocado, stuffed in jalapenos and wrapped in bacon – as you can tell by now – I love it!
Everyone has their favorite recipe. Admittedly, I keep tweaking it…I use to make mine straight up – but then I added jalapeno’s and was hooked. I now use three different peppers for it adds just the right amount of flavor and punch for my taste. Let your own palate dictate your recipe…mild or spicy, it is all good.
- 8 ounces grated Cracker Barrell Vermont white cheddar
- 8 ounces grated Cracker Barrell extra-sharp yellow cheddar
- 8 ounces Philly Cream cheese (room temperature)
- ½ cup Hellmann’s mayo
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon McCormick’s Sriracha powder
- 4 ounces diced pimentos (drained)
- 1 tablespoon finely chopped jalapeno’s (optional, or more to taste)
Put all ingredients in a stand mixer, using the paddle attachment, mix until soft and completely combined. Use on anything you lil’ ole heart cry’s out for. Today, it is grilled. Try with avocado and bacon.
January 06, 2017
Gasparilla, Super Bowl, and Mardi Gras will soon be upon us. What better treat to serve than a New Orleans favorite Pecan Pralines or PRAWLINES depending on your twang? They are super simple to make, and what a crowd pleasure. You won’t believe how fast they will disappear.
- 2 cup toasted pecans (see toasting instructions below)
- ½ cup heavy cream
- 1 stick salted butter
- 2 cups plus 4 tablespoons light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons bourbon
Step One – Toasting Pecans
Preheat oven to 325 degrees. Spread pecans on sheet pan and place in over for 5 minutes, toss the nuts, turn the pan and bake another 5 to 7 minutes. Let cool completely.
Line cookie sheet with parchment paper. Fit a heavy bottom pan with a candy thermometer (groceries sell them). Over high heat, cook cream, butter, and brown sugar to 240 degrees (what they call Soft-Ball stage). If necessary stir once to dissolve sugar. Never more than one time or the sugar will not harden correctly. Remove from heat and let sit for 15 seconds.
Stir in vanilla, bourbon, and pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoons full onto the parchment lined cookie sheet. Let cool completely. You can make them smaller by using a teaspoon.
October 13, 2016
Our mini beef tenderloin bites with mushroom duxelle are one of the most requested hors d’oeuvres on our catering menu. Simply put, they are spectacular. They are easy to make at home – but why not have Bailey’s make them for your guests at your next holiday party.
While we would love to work with you on your corporate, office, or personal holiday gathering, we realize that many of you will have a few friends over during the holidays, so why don’t you try these beefy gems…
Please visit our website www.BaileyCatering.com and take a look at our wide array of offerings – all homemade from scratch, and mouthwateringly delectable.
- 1 pound center cut beef tenderloin – cut into 1” square cubes
- 1 package Pepperidge Farm Puff Pastry Sheets
- 1 pound chopped button mushrooms
- 4 ounces burgundy wine
- 1 ounce cognac
- 2 cloves finely chopped garlic
- 1 teaspoon fresh thyme
- ¼ cup grated gruyere cheese
- ½ teaspoon red pepper flakes
- 3 tablespoons salted butter
- 1 tablespoon extra-virgin olive oil
- Salt & pepper to taste
- 1 egg yolk, 2 tablespoons milk (egg wash)
Season the 1” square cubes of beef with salt and pepper. Place 1 tablespoon butter and 1 tablespoon extra- virgin olive oil in a skillet on medium high heat. Put 6 to 10 chunks of beef in a pan to caramelized each side. You do not want to cook the beef – just sear for color and flavor – a few seconds on each side. Take out of skillet and set aside. Let cool completely.
Once all the meat is done, in the same skillet, add remaining butter and mushrooms, and cook for 3 to 4 minutes until tender. Add garlic, thyme, red pepper flakes, wine, and cognac and cook down until all liquid is completely evaporated. Place in Cuisinart and pulse until a slight paste (with texture) forms. Let cool completely and add grated gruyere cheese.
STEP THREE (Assembling)
Roll out one sheet of puff pastry on a lightly floured surface until the pastry is 1/8th” thick and the two creases are melded into the sheet. With a 2” biscuit cutter, cut disks and place on floured surface.
Place one heaping teaspoon cooled mushroom duxelle in the center of the puff pastry and top with beef chunk. Fold puff pastry over meat and place the flap side down into a lightly sprayed mini muffin tin. Brush smooth tops with egg wash. Bake in a pre-heated oven at 425 degrees until puff pastry is golden brown – approximately 8 to 12 minutes.
August 25, 2016
This is probably one of the most requested items we have on our catering menu. Sweet potato biscuits are so good. Ours are soft, flaky, delicate, and are especially moist because of the way we cook our sweet potatoes. I always bake the sweet potatoes whenever I use them in baking (including my sweet potato pie) for it really intensifies the flavor of the potato – giving the end product a richness you won’t find if you boil or microwave them.
We stuff them with all kinds of great things, but my favorite this month is fresh baked Smithfield Ham topped with dressed micro-greens drizzled with orange balsamic glaze. Stuffing these delightful biscuits with our ham salad and boysenberry horseradish is freakin’ incredible as well.
If you have never made biscuits, don’t be daunted – it is really very simple. Just treat them gently.
1 pound cooked sweet potatoes (about 4 to 5 medium potatoes – weigh pound after baked)
2 ½ cups all-purpose flour
4 tablespoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon cayenne pepper
8 tablespoons COLD salted butter (1 stick)
¼ cup full fat buttermilk (Marburger Gourmet – you can buy at publix)
Preset oven to 400 degrees. Line baking sheet with aluminum foil. Bake potatoes until completely done. Let cool. Remove skin and smash.
In a Cuisinart (food processor), add dry ingredients. Blend for 30 seconds. Add butter chunks, pulse approximately 10 times until the butter is pea size. Put in large mixing bowl.
Make a well in the center of the dry ingredients, add smashed potato and buttermilk – mix together using a dinner fork. It is important not to over mix. Treat your biscuits like a baby’s bottom – very gently. If you over-mix or over-kneed your biscuits will be tough.
Gently roll or pat down on lightly floured board or surface to 1/2 inch high. Dip a biscuit cutter in flour each time you cut a biscuit. We cut our biscuits in small bite size pieces. Lay the cut biscuits one inch apart from one another on a parchment paper lined baking sheet. Brush with melted butter and sprinkle with sugar. Bake on middle rack for 8 to 12 minutes depending on your oven. They should be light in weight, and golden brown when properly baked.
May 05, 2016
In celebration of the Kentucky Derby this week, we are serving up Kentucky Hot Browns.
The Kentucky Hot Brown is an open faced sandwich created in 1926 at the Brown Hotel in Louisville, Kentucky by Chef Fred Schmidt. It consists of toast, turkey, bacon, tomato and a Mornay sauce. It was created as an alternative to the traditional ham and eggs the hotel would serve its late night patrons who were hungry after dancing into the wee hours of the morning.
We will be serving it at numerous catering events this Saturday at Kentucky Derby parties around the bay, both as a passed hors d’oeuvre, and in casserole form. When we served them at Bailey’s Restaurant they were always a HUGE hit.
We make ours with fresh baked turkey, our own candied bacon, topped with heirloom tomatoes and yummy Mornay sauce made with rich gruyere cheese. It is a spectacular dish year round, but especially this weekend honoring the most famous race of them all.
- Pepperidge Farm bread or any hearty thick sliced white bread (toasted) – cut crust off
- Fresh baked turkey breast or a high quality sliced deli turkey
- Sliced heirloom tomatoes
- Candied bacon
- Mornay sauce
- Gruyere cheese for the sauce and extra to top
My preference for this sandwich is always fresh baked turkey. You can buy turkey breast and bake it off covered (butter, salt and pepper) in a 325 degree oven until done. Or Sam’s and Costco sell a fried turkey breast (or even pre-cooked sliced turkey breast) that is good as well. Last resort is deli turkey. It’s ok to use. I prefer the sliced turkey breast from either Wright’s Gourmet (yes they sell it sliced and it beats all others), or Boars Head from Publix.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
- 4 ounces grated Gruyere cheese
Melt butter in medium size saucepan over medium-high heat. Add flour and cook whisking constantly until the flour roux is pale yellow…do not brown. Slowly whisk in milk and stir until the sauce thickens. Once the sauce thickens, add remaining ingredients on low heat. Cook for approximately 4 to 5 minutes.
- Thick sliced Applewood smoked bacon (or your favorite kind of thick sliced bacon)
- 1 tablespoon light brown sugar for each slice of bacon
- Light sprinkling of cayenne pepper
On a sheet pan with bacon side-by-side, press brown sugar into each slice. Sprinkle with cayenne pepper. Bake at 350 until crispy. I line my sheet pan with aluminum foil for easy clean-up, or use a baking rack that fits inside the sheet pan lined with aluminum foil. This is the best method for it helps eliminate greasy bacon.
Thick slice heirloom, beefsteak, or any other high quality tomato you prefer. Once sliced, place on a medium hot non-stick skillet brushed with butter for approximately 10 seconds on each side – just long enough to heat it up slightly.
Removed crust from bread and toast. Top with warm or room temperature sliced turkey, sliced tomato, hot Mornay sauce, 2 slices bacon crisscrossed, and grated Gruyere piled in the middle. Broil until browned. Serve hot.
For Passed Hors d’oeuvers: Slice crust-less Pepperidge Farm bread in quarters. Toast. Top with room temperature or warm turkey (deli is fine), a spoonful of hot Mornay sauce, a 1” square candied bacon, one half cherry or grape tomato. Sprinkle with grated Gruyere cheese and broil until melted. Serve hot.
Hot Browns For A Crowd: This is a real crowd pleasure. Butter a casserole dish. Line with toasted crust-less bread, top with turkey, tomato, candied bacon, Mornay sauce (to completely cover), and lots of grated Gruyere cheese. Bake at 350 degrees for 30 minutes or until it is bubbly golden brown. Serve hot.
March 03, 2016
Served on Homemade Plantain Chips.
One of the most requested menu items at Bailey Catering is our Tuna Tartare. We serve tartare every which way at dinner parties and cocktail receptions. As an hors d’oeuvre, my favorite way is on a fresh fried plantain chip topped with crème fraiche and a squeeze of fresh lime. To make your presentation pop – put them on a rectangle plate with uncooked green lentils. You’re guest will love the presentation – but enjoy the tartare even more.
- ½ to 1 pound very fresh tuna steaks
- ¼ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon teriyaki
- 1 tablespoon soy sauce
- 1 finely chopped scallion (green onion)
- 1 teaspoon honey
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon wasabi powder
- ¼ teaspoon toasted sesame seeds
- 1 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 1 teaspoon finely chopped jalapeno
- Salt to taste
With a sharp knife – thinly slice the tuna in quarter in slices, and dice those slices into small chunks. You do not want to mince the tuna – you want nice small chunks of tuna. Set aside in the refrigerator.
Except for the diced tuna, combine all the ingredients and whisk. Add a tablespoon at a time to the tuna to secure the proper balance for your desired taste – add Kosher salt if desired. However, you should have enough salt with the soy and teriyaki sauces, so be careful.
Chill for at least 2 hours.
Place on top of a fresh fried plantain chip or a homemade crispy wonton. Top with a small dollop of crème fraiche or a small slice of avocado…add a light squeeze of fresh lime juice and a spinkle of sesame seeds.
February 04, 2016
Super Bowl is upon us and if you are looking for a really good, easy munchie to complement your wings – try a Bailey’s southern favorite, Fried Green Tomatoes.
They are a hit every time we serve them for catering – especially paired with our homemade Herbed Buttermilk Ranch Dipping sauce…which also doubles as a salad dressing or even a perfect spread for burgers, BLT’s, and is great on grilled chicken sandwiches. And by the way, a fried green tomato is also good in salads and on burgers, BLT’s, and grilled chicken sandwiches.
Many restaurants use yellow cornmeal or a thick batter as the breading. I do neither for I want the true essence of the pungent tart green tomato to shine through…so I just use buttermilk and flour. It’s that simple.
Make sure you use a fully green tomato with absolutely no red…for this is the southern tradition. A green tomato is just an un-ripe tomato. If you leave them on your counter for a few days – it will turn red on its own.
- Green Tomatoes from your grocery store
- 2 cups Marburger Gourmet Buttermilk
- 3 cups all-purpose flour
- 2 teaspoons Kosher salt
- 1 teaspoon fresh cracked black pepper
- Vegetable or Canola Oil
- Extra Kosher salt for as soon they come from fryer
Cut green tomatoes in ¼” thick slices, put in Marburger buttermilk. These can marinate in buttermilk for up to 2 to 3 hours.
Season flour with salt and pepper.
Heat oil to 365 degrees
Drain a hand full of tomatoes and toss in seasoned flour. Shake off excess flour and fry in hot oil until golden brown and crispy. Sprinkle with Kosher salt and serve with our Herbed Buttermilk Ranch Dipping Sauce.
HERBED BUTTERMILK RANCH
½ cup Hellmann’s mayonnaise
½ cup Breakstone’s sour cream
1 cup Marburger Gourmet buttermilk
1 tablespoon fresh lemon juice
2 large cloves garlic
1 teaspoon salt
1 teaspoon black pepper
1 bunch green onion (scallions) – use all but 2” of the green
1 bunch fresh cilantro
1 bunch Italian parsley
Put all the ingredients in a Cuisinart or food processor and blend until smooth.
August 13, 2015
The first time I ever had Picadillo was at the tender age of 7 (how sad I remember that) – when I was invited for dinner by my Most Holy Name (Ybor City) classmate Michael Torta – I was hooked after the very first bite.
Michael’s mom was as round as I was tall, with a big smile and a bright red apron. She let us watch her every step – and even let me peel the ripe black plantains she fried to accompany our picadillo. When I saw her put the green olives and raisins in the pot, well, I wanted to bolt – but I stayed, much to my ultimate delight. It was a memorable meal.
Over the years, I have honed the recipe to one people seem to enjoy very much. I wanted the meat to have maximum flavor so I let it soak in the Sherry for a couple of hours prior to cooking – then start layering the wonderful flavors as they cook in the pot.
AUTHENTIC SPANISH PICADILLO
- 2 pounds ground beef (80% – 20%)
- ½ teaspoon salt
- 1 teaspoon red pepper flakes
- 1 cup dry Sherry
- ¼ cup extra virgin olive oil
- 1 large onion – coarsely chopped
- 1 large green pepper – coarsely chopped
- 3 large cloves garlic – finely chopped
- 1/3 cup capers (drained)
- 1/3 cup green olives with pimentos – sliced in rings
- 1 bay leaf
- ½ teaspoon cumin powder
- ½ teaspoon dried oregano
- 1 small can tomato paste
- ½ cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- ½ cup Dry Sherry (in addition to the Sherry above)
Mix ground beef with salt, red pepper flakes, and dry Sherry. Cover and let stand in the refrigerator for 2 hours.
Heat the olive oil in large skillet. Add onion, green pepper and sauté until soft. Add the garlic, capers, olives, and beef mixture, stirring until the meat is completely cooked. Add the remaining ingredients (except for the ½ cup of Sherry). Cover and cook over low heat for 1 hour, stirring occasionally.
Skim off excess fat, and add ½ cup dry Sherry. Serve with white rice (sprinkle with parsley), fried plantains, mixed field green salad, Sangria, or and ice cold beer. Then go to Eddie V’s and order their Bananas Foster Cake and Ice Cream at the bar.
This same mixture can be used to make delightful empanadas – or even open faced empanada tarts…perfect as an app for any cocktail party.
Purchase round empanada shells in the frozen section at the grocery. Fill, fold over, and crimp them with a fork. Fry in 350 degree oil until golden brown. They can even be baked (on a parchment lined cookie sheet) in a 375 degree oven for approximately 20 minutes.
You can also line mini muffin tins with the dough, fill and bake to make an open faced empanada – bake as above until golden brown and top with a slice of green olive.