Tag Archives: Appetizer

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 fresh 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 

Spinach Artichoke Dip Recipe

Spinach Artichoke Dip
Serves 16
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
221 calories
7 g
54 g
18 g
9 g
11 g
106 g
294 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
106g
Servings
16
Amount Per Serving
Calories 221
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg
18%
Sodium 294mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 2g
Protein 9g
Vitamin A
45%
Vitamin C
11%
Calcium
27%
Iron
5%
* 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 Butter
  2. 4 Tablespoons Garlic, Minced
  3. 1 bag Spinach
  4. Salt And Pepper, to taste
  5. 2 cans Artichoke Hearts, Rinsed And Drained
  6. 3 Tablespoons Butter (additional)
  7. 3 Tablespoons Flour
  8. 1-1/2 cup Whole Milk (more If Needed)
  9. 1 package (8 Ounce) Softened Cream Cheese
  10. 1/2 cup Crumbled Feta
  11. 1/2 cup Grated Parmesan
  12. 3/4 cups Grated Pepper Jack Cheese
  13. 1/4 teaspoon Cayenne
  14. Extra Grated Pepper Jack
  15. Pita Wedges, Tortilla Chips, Crackers
Instructions
  1. Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
  2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
  3. In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
  4. Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
  5. Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
  6. Serve with pita wedges, chips, or crackers!
Adapted from The Pioneer Woman
beta
calories
221
fat
18g
protein
9g
carbs
7g
more
Adapted from The Pioneer Woman
Preston Cooks For You http://prestoncooks.com/

Naan Recipe

A flatbread is a bread made with flour, water and salt, and then rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread and naan.

Naan, nan or khamiri is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.
Flatbread was already known in Ancient Egypt, the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread.

Jewish matza is an unleavened bread (such as matzoh which is not prepared with leavening agents) are usually flatbreads and hold special religious significance to adherents of Judaism and Christianity.

 

Naan
Yields 6
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Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
241 calories
35 g
11 g
9 g
5 g
3 g
63 g
432 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
63g
Yields
6
Amount Per Serving
Calories 241
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 11mg
4%
Sodium 432mg
18%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
5%
Sugars 3g
Protein 5g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* 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 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
  2. 3 teaspoons sugar, divided
  3. 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  4. 1 teaspoon salt
  5. Heaping 1/2 teaspoon anise seeds (optional)
  6. 3 tablespoons plain yogurt
  7. 2 tablespoons extra virgin olive oil
  8. 2 tablespoons melted salted butter, for brushing on finished naans
Instructions
  1. In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
  2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds (if using). Set aside.
  3. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
  4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
  5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 inches x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go. Serve warm.
Adapted from Once Upon a Chef
beta
calories
241
fat
9g
protein
5g
carbs
35g
more
Adapted from Once Upon a Chef
Preston Cooks For You http://prestoncooks.com/

 

Coeur a la Creme Recipe

Ingredients:

  • 12 ounces cream cheese, at room temperature
  • 1 cup heavy cream
  • 1 lemon, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bottle chutney
  • Crackers, for serving
Directions:

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. On low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

Signature Marshall Crab Puff Recipe

  • Signature Crab Puffs
    Serves 40
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    50 calories
    3 g
    29 g
    3 g
    2 g
    2 g
    22 g
    55 g
    0 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    22g
    Servings
    40
    Amount Per Serving
    Calories 50
    Calories from Fat 28
    % Daily Value *
    Total Fat 3g
    5%
    Saturated Fat 2g
    9%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 29mg
    10%
    Sodium 55mg
    2%
    Total Carbohydrates 3g
    1%
    Dietary Fiber 0g
    0%
    Sugars 0g
    Protein 2g
    Vitamin A
    2%
    Vitamin C
    0%
    Calcium
    2%
    Iron
    1%
    * 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 cup lump crab meat
    2. 1/2 cup shredded Swiss cheese
    3. 2 Tablespoons chopped chives
    4. 1 teaspoon Worcestershire sauce
    5. 1 teaspoon dry mustard
    6. 1 teaspoon lemon juice
    7. 1 Tablespoon dill weed
    8. 1/2 cup (1 stick) butter
    9. 1 cup stout/dark beer (I prefer to use Marshall Big Jamoke Porter)
    10. 1/2 teaspoon salt
    11. 1/4 teaspoon lemon pepper
    12. 1 cup all-purpose flour
    13. 4 large eggs
    Instructions
    1. Preheat oven to 400 F. Line baking sheets with parchment paper.Combine crab meat, Swiss cheese, chives,Worcestershire sauce, dry mustard, lemon juice, and dill weed in a bowl. Set aside.
    2. In a large saucepan, melt butter, beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir vigorously with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.
    3. Add eggs to dough, one at a time, beating vigorously after each addition until well-combined.Fold crab mixture into dough.Pour puff dough into a large zip-top bag, squeeze out the air, and seal. Cut about 1/3-inch from one corner of the bag.
    4. Pipe dough onto baking sheets into mounds about 1-1/2 inches in diameter.Bake crab puffs 25 to 30 minutes until crispy and golden brown. May be served warm or at room temperature.
    beta
    calories
    50
    fat
    3g
    protein
    2g
    carbs
    3g
    more
    Preston Cooks For You http://prestoncooks.com/
    I use Marshall Big Jamoke Porter in this recipe