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Party Food

Thai Ribbons

Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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Thai Ribbons

Inspired by The Texas Beef Council, http://www.txbeef.org
Course Appetizer, Main Course
Cuisine Asian
Keyword chili peppers, flank steak, ginger root
Servings 24 servings
Author stevens1951

Equipment

  • grill
  • 24 bamboo skewers

Ingredients

  • 1 1/2 pounds flank steak
  • 3/4 cup Mr Yoshida's Original Gourmet Sauce
  • 6 tablespoons vegetable oil
  • 3 ounces fresh ginger root finely chopped
  • 1/3 cup garlic minced
  • 1/2 teaspoon red chili peppers crushed

Instructions

  • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
  • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
  • Thread each slice on a bamboo skewer. Grill until desired doneness.
  • Serve as an appetizer or over rice as a main dish.

This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

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    Caramelized Bacon

    There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!

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    Caramelized Bacon

    Barefoot Contessa Foolproof, Ina Garten, page 31
    Course Appetizer, Party Food
    Cuisine American
    Keyword bacon, brown sugar, cayenne, maple syrup, pecans

    Equipment

    • sheet pan
    • Food processor

    Ingredients

    • 1/2 cup light brown sugar lightly packed
    • 1/2 cup chopped or whole pecans
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground cayenne pepper
    • 2 tablespoons pure maple syrup
    • 1/2 pound thick-sliced Applewood-smoked bacon I use Wright's Hickory Smoked

    Instructions

    • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
    • Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
    • Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
    • While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

    Notes

    These can be made early in the day and stored at room temperature.

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

      Amaretto Fruit Dip

      Stevens Catering serves fresh fruit with Amaretto Fruit Dip. Many fruit dips were tested, as a result this one became a favorite. I hope you enjoy having the recipe.

      Click here to see the two spread recipes shown up front.

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      Amaretto Fruit Dip

      Great dip for fresh fruit
      Course Appetizer, Dessert
      Cuisine American
      Keyword almond flavoring, cream cheese

      Ingredients

      • 8 ounces cream cheese softened
      • 1/4 cup Amaretto liquer
      • 1/4 cup half and half
      • 4 tablespoons sugar
      • fresh fruit

      Instructions

      • Cream sugar and cream cheese together with electric mixer.
      • Slowly mix in Amaretto.
      • Stir in half and half.
      • Serve as a dip for fresh fruit.

        Easy Shrimp Dip and Ice Bowl

        Easy Shrimp Dip and Ice Bowl
        Just in time for your next party!

        Ice Bowl with Boiled Shrimp garnished with lemons

        Ice Bowl for Serving

        Make an ice bowl to serve dips, fruit, shrimp or anything that has to stay cool.
        Course: Appetizer, Party Food
        Cuisine: American
        Keyword: dip, cold meats, fruit

        Equipment

        • glass bowl
        • stainless steel bowl
        • duck tape
        • clear under liner for bowl

        Materials

        • 3 lemons
        • duct tape
        • fern or greenery

        Instructions

        • Suspend glass bowl in center of stainless steel bowl and duct tape in place.
        • Slice lemons and place in bottom of stainless steel bowl. Add cold water and place in freezer overnight.
        • Remove bowl from freezer and allow to set at room temperature for a few minutes. Remove duct tape. Do not remove clear glass bowl. It will keep your dip from getting watery from the meltiing ice. Turn stainless steel bowl over and remove from ice bowl. Place bowl in clear underliner to catch water as it melts. Cover underliner with cut fern greenery to hide bowl.
        • Add dip to bowl and serve immediately. Bowl can be frozen and removed from freezer when ready to use. Bowl can be used to serve anything that needs to be kept cold such as dip, shrimp or fruit.
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        Shrimp Dip

        Course Appetizer, Party Food
        Cuisine American
        Keyword cream cheese, shrimp

        Ingredients

        • 8 ounces cream cheese
        • 1 pound small shrimp cooked, peeled and deveined
        • 1/2 cup green onion chopped
        • Horseradish to taste
        • 1/2 teaspoon Worchestershire sauce
        • 10 drops Tabasco sauce

        Instructions

        • Place cream cheese in a mixing bowl and add shrimp. Blend in green onions, Horseradish, Worchestershire sauce and Tabasco and mix well.
        • Cover and chill in refrigerator until ready to use. Place in ice bowl and serve with crackers or fresh vegetables.
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