Category Archives: Side Dishes

Buffalo Cauliflower Hot Wings Recipe

If you ware a vegetarian or vegan, you are going to love these.  Heck, I love these and I am a total carnivore!

Buffalo Cauliflower Hot Wings
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
209 calories
29 g
17 g
8 g
8 g
4 g
250 g
311 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
250g
Servings
4
Amount Per Serving
Calories 209
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 17mg
6%
Sodium 311mg
13%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
16%
Sugars 5g
Protein 8g
Vitamin A
9%
Vitamin C
118%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower (approx. 4 cups of florets)
  2. ½ cup milk (for vegan: use water or almond or soy milk)
  3. ½ cup water
  4. ¾ cup all-purpose flour (can sub gluten-free rice flour)
  5. 2 tsp garlic powder
  6. 1 tsp cumin
  7. 1 tsp of paprika
  8. ¼ tsp salt
  9. ¼ tsp ground pepper
  10. 1 cup frank's red hot sauce
  11. 1 tbsp butter (for vegan: use earth balance buttery spread)
Instructions
  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.
  2. Wash and cut cauliflower head into bite sized pieces/florets.
  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.
  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.
  5. Bake for 20-25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly.
  8. Return cauliflower to baking sheet and bake in the oven for another 20-25minutes. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!
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calories
209
fat
8g
protein
8g
carbs
29g
more
Adapted from Gimme Delicious Food
Preston Cooks For You http://prestoncooks.com/

California Sushi Roll Recipe

I love a California Roll.  It’s much easier to make than  you think.

For the Sushi Rice

2 cups Japanese short or medium grain rice 
2 1/2 cups cold water

5 Tbsp Rice Vinegar
2 Tbsp sugar
2 tsp salt 

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker, follow rice maker instructions (add 2 cups rice and 2 1/2 cups water) and cook on the white rice setting or follow stove-top directions on rice package ,which is usually 4 cups water to 2 cups rice.

When rice is cooked, transfer to a large bowl and break it up to get rid of all the hot clumps. Let the rice cool. Rice should still be warm when you stir in your sushi vinegar.

1/2 lb Imitation crab meat
1 Avocado, ripe but firm
1/2 medium cucumber, peeled and sliced into long julienne strips
Toasted Nori Seaweed

A sushi rolling mat I buy mine at Nam-Hai. Plastic wrap to cover the mat.  If you don’t have a sushi mat, try using parchment paper instead.

Assembling your California Rolls:

Wrap your Sushi mat in plastic wrap before using it (this makes it re-useable and you don’t even have to wash it!).Fold the pieces of nori in half to split them. Spread generous handful of rice onto nori.  Keep hands we to spread rice evenly.

Place your fillings across the center of your nori lengthwise (don’t overfill or the roll won’t seal).

sushi

Start rolling using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. 

Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice into even 1-inch rings. I have found that it slices easier when you slice quickly.

Dips/Sauces:

Soy sauce 
Wasabi paste or wasabi powder
For spicy mayo: Mayonnaise -1 Tbsp and Sriracha hot chili sauce – 1 tsp (or more!)

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
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calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Alfredo Sauce Recipe

What’s better than not having to cook your own meals?  Not having to do dishes either, especially if it is hot out.  Spend more of your time enjoying your summer,  Use those disposable plates!

Alfredo Sauce Recipe
Yields 2
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Cook Time
15 min
Cook Time
15 min
1251 calories
8 g
373 g
119 g
42 g
74 g
278 g
1658 g
1 g
2 g
38 g
Nutrition Facts
Serving Size
278g
Yields
2
Amount Per Serving
Calories 1251
Calories from Fat 1042
% Daily Value *
Total Fat 119g
182%
Saturated Fat 74g
369%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 33g
Cholesterol 373mg
124%
Sodium 1658mg
69%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 42g
Vitamin A
81%
Vitamin C
2%
Calcium
121%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick butter.
  2. 1 cup heavy cream.
  3. 1/2 tsp minced garlic
  4. Salt and freshly ground black pepper.
  5. 2 cups freshly grated Parmesan
Instructions
  1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
beta
calories
1251
fat
119g
protein
42g
carbs
8g
more
Preston Cooks For You http://prestoncooks.com/

Sample Dinner Party Menu

“Preston Cooks For You did a wonderful job with our dinner party for 10 people. He was easy to work with and professional and the food was delicious! All of our guests wanted to know where we found this fabulous chef and to hire him for themselves.”

Meghan N.

The price for a plated dinner party varies according to your customized menu selection. Below are just a few of the numerous menus that we will create together*.  

Dinner with Friends: $69
Spanakopita with Tzatziki
Orange, Radish & Mint Salad with Honey Lime Vinaigrette 
Moroccan Beef Stew served over Herb and Citrus Couscous
Hummus and Naan 
Moroccan Chocolate Cake 

Roasted Rack of Lamb with Blood Orange Sauce

Romantic Night at Home: $79/person
Coeur a la Creme with Mango Chutney &
Rosemary Crackers
Chorizo Stuffed Mushrooms
Salad or Choice of Soup
Pan Seared Duck Breast w/ Plum Sauce
Roasted Butternut Squash
Sautéed Swiss Chard 
Ginger Chocolate Cake w/Bourbon Sauce

Special Occasion: $89/person
Signature Marshall Crab Puffs
Goat Cheese Truffles 
Roasted Red Pepper Soup
Spicy Sunflower Salad w/Carrot Sriracha Vinaigrette
Braised Short Ribs w/Chimichuri
Parsnip Puree
Balsamic Roasted Brussels Sprouts
Cheesecake w/Macerated Berries

Taxes are included.  *Prices are subject to change based on menu selection. Additional charges may apply for equipment rental

A 50% Deposit is required at Contract Signing. If a problem or cancellation arises, we ask that you cancel your order 24 hours prior to your event. If you fail to cancel within that time period, your deposit becomes non-refundable.

Add $250 Gratuity for dinner service on Thanksgiving Day, Christmas Day and New Year’s Eve 

Guacamole Recipe

Guacamole
Serves 6
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Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
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calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Mexican Buffet

Taco Buffet

Flour Tortillas and Corn Shells, Taco Meat, Green Chile Chicken or Marinated Portobello Mushrooms, Cheese, Sour Cream, Green Onions, lettuce, Tomatoes, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.49 Per Person for Portobello Mushroom
$10.99 Per Person One Meat
$11.49 Per Person Two Meats
$11.99 Per Person Two Meats and Mushroom

Fajita Buffet

Flour Tortillas, Fajita Beef, Seasoned Chicken or Marinated Portobello Mushrooms, Grilled Onions and Peppers, Cheese, Sour Cream, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.99 Per Person Portobello Mushroom
$11.99 Per Person One Meat
$12.99 Per Person Two Meats
$13.49 Per Person Two Meats and Mushroom

Enchilada Casserole

Taco Meat with Red Sauce, Green Chile Chicken or Marinated Portobello Mushrooms with Creamy White Sauce, Cheese, Sour Cream, Green Onions, Cilantro Lime Rice, Ranchero Beans, Chips and Salsa

$10.49 Per Person for Portobello Mushroom
$10.99 Per Person for Beef
$11.49 Per Person Chicken

Guacamole and Tortilla Chips

Made Fresh Per Quart (Serves 8-10)
$19.99

Queso and Tortilla Chips

Creamy Queso with Fresh Jalapenos, Tomatoes, Cilantro, and Poblano Peppers. Per Quart (Serves 10-15)
$15.99

5-Layer Dip and Tortilla Chips

Layers of Refried Beans, Guacamole, Sour Cream, Pico de Gallo and cheese, topped with jalapenos and served with tortilla chips.
Serves 15-20
$39.99

Southwest Roasted Sweet Potatoes and Black Beans 
$.99 Per Person

 $1.50 service charge per person for Plates, Cutlery and Napkins

 

Dinners Under $20

Choice of Meat

  • Beef Tip Ragu
  • Spinach and Feta Stuffed Chicken Breast
  • Dijon and Herb Pork Tenderloin
  • Fish – Catch of the Day
  • Moroccan Beef Stew Chef’s Favorite
  • Moroccan Chicken

Choice of Starch

  • Parsnip Puree
  • Au Gratin Potatoes
  • Wild Rice Pilaf
  • Herb and Citrus Couscous
  • Loaded Mashed Potatoes
  • Citrus Mashed Sweet Potatoes

Choice of Two Salads

  • Fresh Fruit Salad
  • Orange, Radish and Mint Salad with Honey Lime Vinaigrette
  • Greek Chickpea Salad
  • Homemade Hummus w/Naan
  • Three Potato Salad
  • Caprese Pasta Salad
  • Caesar Salad

Choice of Vegetable

  • Ratatouille
  • Wild Rice and Broccoli Casserole
  • Lemon and Garlic Green Beans
  • Sauteed Mixed Vegetables
  • Balsamic Roasted Brussels Sprouts
  • Hatch Chile Corn Pudding

Choice of One Meat       $19.99 Per Person
Choice of Two Meats     $20.99 Per Person
Choice of Three Meats   $21.99 Per Person

Above Menu Includes Bakery Fresh Rolls and Butter.

$1.50 service charge per person for Plates, Cutlery and Napkins

 

Italian Buffet

Lasagna Buffet

Beef and Cheese Lasagna or Vegetarian Lasagna Layered with Veggies and White Sauce or Italian Sausage and Cheese Tortellini Skillet.  Served with a Tossed Salad and Dressings, Italian Bread and Butter. 
$11.99 Per Person
$12.99 For 2 Entrees
$13.99 For All 3

Chicken Parmesan

Breaded Chicken Breasts Served over Pasta with Tomato Basil Sauce. Topped with Fresh Parmesan. Served with Tossed Salad and Dressings, Italian Bread and Butter. 
$11.49 Per Person
Eggplant Parmesan $10.99 Per Person
$11.99 for Both

Chicken Tetrazzini

Chunks of Chicken, Mushrooms, Onions and Red Bell Peppers Mixed with a Creamy Cheese Sauce and Spaghetti Covered with Cheddar Cheese. A Chef Favorite. Served with Tossed Salad and Dressings, Italian Bread and Butter. 
$10.99 Per Person

Pasta Bar

Spaghetti andTomato Basil Meat Sauce, Fettucini and Alfredo Sauce. Served with Tossed Salad and Dressings. Italian Bread and Butter. 
$9.99 Per Person

  • Add Grilled Chicken Breast $.99 Per Person

Caesar Salad Can Be Substituted for Tossed Salad on all Entrees for $0.49 Per Person

Cookies, Brownies and Mini Cup Cakes Also Available

$1.50 Service Charge Per Person for Plates, Cutlery and Napkins