Posts in the ‘Recipes’ Category

Cilantro Lime Marinade Recipe

Friday, April 6th, 2012

cilantro lime

Freshening up your Freezer!

by Gabrielle Moes, Owner & Executive Chef of Seasons Catering

At Seasons Catering, one of our favorite mantras is “fresh is best”. While we definitely stick to that when it comes to providing clients with amazing dishes, my freezer at home is always stocked with a few frozen basics so that I am never caught empty-handed at dinnertime. Like most of you, I always have either chicken thighs or breasts on hand. Both are easy to thaw and easy to cook. However, alone they are pretty boring. Whether it is used as a marinade, simmering, or dipping sauce, the following recipe will be sure to transform any boring chicken breast into an amazing dish.

This sauce is not just for chicken though! I make a big batch and store in a glass jar in the fridge to be used as a dipping sauce, marinade, salad dressing or sandwich condiment for that week. It is fresh, sweet, and truly goes with anything! Sky is the limit on this one! 

Cilantro-Lime Marinade

  • 1 1/4 fresh cilantro leaves
  • 3/4 cup packed brown sugar
  • 1/2 cup soy sauce
  • 3 large shallots, diced
  • 5 garlic cloves, peeled
  • 1 tablespoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon Sriracha Thai hot sauce
  • 1/2 cup olive oil
  • salt to taste

Combine all ingredients (except olive oil) in blender and combine until smooth. Slowly stream in olive oil while blending. Add salt at end to taste.

Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three. She earned an Associate of Occupational Studies degree in the Culinary Arts from the California Culinary Academy and interned at the acclaimed A Pacific Cafe in Kauai. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be. Check out the weekly blog for insights and tips into the culinary world!


Spring Vegetable Frittata

Thursday, March 22nd, 2012

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Spring Vegetable Frittata from Seasons Catering

Temperatures are slowly rising and daylight is increasing – spring is definitely in the air and I couldn’t be more excited! For me, spring is all about the vegetables; asparagus, artichokes, spinach, avocado, beets, herbs…the list goes on and on! Depending on your region, these and many more delicious spring vegetables are at your farmers’ market and ready to be added to this week’s delicious recipe!

In my house, we have a Monday night “breakfast for dinner” tradition, and this is one of my favorites. There are no fancy techniques involved and any combination of meats, cheeses, and vegetables can be substituted. My kids have a great time choosing and prepping the vegetables and we never end up with the same frittata twice!

Enjoy!

Vegetable Frittata

8 large eggs

3 tablespoons heavy cream

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup parmesan cheese, grated

1 ½ tablespoons unsalted butter

1 cup asparagus, cut into 1 inch pieces

1 cup morel mushrooms, chopped

1 cup fresh spinach, chopped

¼ cup minced green onions (green tops only)

½ teaspoon chopped fresh thyme leaves

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped green onions, for garnish

Preheat oven to 400.

In a large bowl, whisk together the eggs, cream, ¼ teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Add 1/2 cup of the cheese and whisk. Set aside.

In a 10-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the asparagus and mushrooms until soft and lightly browned, 2 to 3 minutes. Add the spinach and green onions, and cook, stirring occasionally, for 2 minutes. Mix in thyme, remaining salt and pepper.  Stir in 1 tablespoon of parsley and with the pan over medium heat; pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.

Remove from the heat and sprinkle the remaining ¼ cup cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.

Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three. She earned an Associate of Occupational Studies degree in the Culinary Arts from the California Culinary Academy and interned at the acclaimed A Pacific Cafe in Kauai. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be. Check out the weekly blog for insights and tips into the culinary world!


Overnight Apple Cinnamon Oatmeal

Wednesday, March 14th, 2012

overnight-oatmeal

Overnight Apple Cinnamon Oatmeal
By Seasons Catering

Nutritional experts have long referred to breakfast as the most important meal of the day, and rightly so. Hundreds of studies have cited that people who skip breakfast are more likely to have trouble with concentration, metabolism and weight. Personally, I have found that taking the time to make as delicious a breakfast as I do any other meal sets me, and my family up for a successful day. Unfortunately, with school-aged kids, the mornings can often be more frantic than the pre-dinner “witching hour”.

Oatmeal is one of my all-time favorite breakfast foods – steel cut oats, that is. Not to mention that steel cut oats are nuttier in flavor and chewier in texture, they also have several health advantages over their “rolled” counterparts. While rolled oats are steamed, rolled, re-steamed and toasted, steel cut oats do not go through any additional processing that cause them to lose flavor or nutritional value. They are high in fiber, a good source of protein and packed with vitamins and minerals. However, they also take much longer to cook. The 15-30 minute cooking time is often the reason people opt for instant oatmeal instead.

As luck would have it though, Seasons Catering has the solution for you! The following recipe is the definition of “nutritious and delicious”! Throw the ingredients into the slow cooker right before your head hits the pillow and wake up to an amazing breakfast and an incredible smelling kitchen!

Overnight Apple Cinnamon Oats
4 cups water
1 ½ cups apple juice
1 cup steel-cut oats
½ cup regular barley (not quick-cooking)
1 teaspoon ground cinnamon
½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
¼ teaspoon salt
2 medium apples, coarsely chopped
2 Tablespoons honey
¼ cup packed brown sugar
1/3 cup coarsely chopped pecans, toasted
Fat-free milk (optional)

Line slow cooker with a disposable slow-cooker liner or spray with non stick cooking spray. In slow cooker, combine all ingredients except pecans, brown sugar and milk.

Cover and cook on low-heat setting for 6 to 7 hours. Before serving, stir in brown sugar. Top with pecans and milk. Makes 8 servings.

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Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three children. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be.

Marsala Sausage & Peppers

Tuesday, March 6th, 2012

Easy Weeknight Dinners ~ Marsala Sausage & Peppers

By Gabrielle Moes, Owner & Executive Chef of Seasons Catering

Looking for a delicious weeknight meal that can be on the table in 30 minutes?  This dish is quick and easy, but still manages to develop amazing flavor and comforting richness thanks to the use of Marsala wine.

The versatility of this recipe is what I love the most, though. While it calls for sweet turkey sausage, do not rule out other varieties such as pork or spicy Italian. When you do your shopping, ask the butcher which sausages are fresh and locally made; using fresh and local ingredients is always your best bet at creating a masterpiece meal!

As I mentioned, this dish is versatile enough to keep in heavy rotation in your weeknight repertoire. Though the sky’s the limit, I have included below a few of my favorite serving suggestions for this recipe…Buon Appetito!

Marsala Sausage and Peppers

¼  cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½  teaspoon dried oregano

½  cup chopped fresh basil leaves

4 garlic cloves, chopped

2 Tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

¼  teaspoon red pepper flakes, optional

Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serving Suggestions

Spaghetti Squash variation…While sausages are browning, roast 2 large spaghetti squash. In addition to peppers and onions, add 2 roughly chopped zucchini to pan. Serve over the roasted spaghetti squash.

~ Italian Sandwich variation…While sauce is simmering, slice 4 fresh Italian sandwich rolls in half lengthwise. Hollow out bottom portion of roll, taking care not to puncture through roll. Fill rolls with sausage mixture.

~ Polenta variation…Add 2 Tbsp capers to simmering sauce, serve over slices of roasted polenta and sprinkle with freshly grated parmigiano-reggiano.

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Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three children. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be.

Slow Cooked Asian Pork Ribs

Monday, February 27th, 2012

seasons-catering-logo

Slow Cooked Asian Pork Ribs 

by Gabrielle Moes, Owner and Executive Chef of Seasons Catering

As a working mom, I am all too familiar with the dreaded evening witching hour; and if your house is anything like mine, it usually begins with, “Mom! What’s for dinner?” with a quickly ensuing wail of, “But I’m hungry now!!!!” In this predicament, my career as a chef definitely has its advantages, especially when I have spent my workday creating new recipes and I have a fridge full of leftovers. But, more often than not I am asking myself the same question you are…it’s 5 o’clock, the kids are melting down, and what am I going to cook for dinner?!?

If, like me, you are dedicated to providing your family with healthy and delicious home cooked meals, then the best trick of the trade I can give is to plan your meals ahead. When I find myself with the time, I will prepare a few components of several meals for the upcoming week. I also am not too proud to use culinary short cuts when I can; one of which is (gasp now) the slow cooker. If you have never invested in one for fear of the canned cream of broccoli creations of your childhood, I dare you to rethink! Many of my weeknight recipes include the use of the slow cooker because (here is trick of the trade #2) “low and slow” develops great flavor and is a lot safer than keeping your oven or stove unattended all day!

So, please enjoy some of my favorite recipes that your whole family will surely love and at the same time, hopefully say goodbye to the “oh no, what’s for dinner?!?” nightmares.

Asian-Braised-Ribs-potatoes

Asian Pork Ribs

2-3 lbs pork ribs (bone in or out)
¾ cups sherry
¼ cup soy sauce
¼ cup Hoisin Sauce
2 Tablespoons brown sugar
2 3” cinnamon sticks
1 Tablespoon thinly sliced ginger

Place all ingredients in the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6. Meat will fall off of the bone if you are using bone in and will shred if using boneless. Serve over rice with your favorite stir-fried vegetables, or with potatoes and roasted vegetables.

Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three children. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

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Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be.

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