“Preston is the consummate professional. During the melee of hosting an event (snacks and lunch for an all day symposium-250 attendees), it was a reassurance to have him in charge of service. He anticipated the needs of both host and guests.
The knowledge that a competent caterer was handling the details made hosting much easier.Preston and crew received one of two standing ovations by our audience for the quality and deliciousness of the food they prepared.”
October 21, 2014, the Tulsa Food Security Council hosted the Oklahoma Food Security Summit at the Greenwood Cultural Center. National, State, Tribal and Local Food Policy Experts met to discuss food policy updates, healthy eating, economics of sustainability, school nutrition, the aging population, traditional tribal foods and community gardens.
Dredge wings in flour, salt, pepper then fry or bake them. When done, about 25-30 minutes, remove from pan to large mixing bowl. Melt butter in a saucepan then add your hot sauce and bring to boil. Remove and pour over chicken wings. With a metal or wooden soon, stir wings to get all of the hot sauce mixture on the wings. Service with Bleu Cheese dressing and celery sticks.
1 4 1/2-pound chicken, cut into 8 pieces or 8 thighs, skin removed
1/2 cup green olives
Cut 1 lemon into thin slices. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Serve over Basmati rice.
1 chicken, cut into pieces, (I like to use thighs)
3 tablespoons olive oil
10-ounces mushrooms, quartered
1 onion chopped
1 large red bell pepper, seeded and coarsely chopped
3 cloves garlic, chopped
1/2 cup chicken broth
1 (28-ounce) can diced tomatoes in juice
4 teaspoons dried oregano
2 teaspoons dried thyme leaves or 4 sprigs fresh thyme
1/3 cup fresh basil
Easy weeknight meal
In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Dredge the chicken pieces in the flour mixture. Heat the oil in a large pan or Dutch-oven over medium heat.
Brown the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove chicken. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve over pasta and garnish with grated parmesan and fresh basil.
4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece)
4 medium garlic cloves, finely chopped
2 serrano chiles or jalepeno, stemmed and finely chopped
1 (28-ounce) can small diced, peeled tomatoes and their juices
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon turmeric
2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1/2 cup milk
Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.
Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.
When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
Spoon the Chole Masala over steamed Basmati or white rice
1 1/2 pounds cubed round steak, cut into thin strips
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 can beef broth
1 can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Season the steak with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Melt butter in an oven proof skillet. Add garlic and mushrooms and saute for 3-5 minutes. Add spinach, saute for 2 minutes. Beat eggs, salt, pepper, baking powder, cream, milk, cheese and herbs together. Pour over mixture in skillet, stirring to combine. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top. Broil 6″ from heat for 3-4 minutes or until eggs are set and frittata is lightly browned.
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.