Daily Specials – January 29, 2010
January 29, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click and peruse today’s menu of delicious specials all freshly made to order!
Today’s Featured Items….
Maryland Crab Cakes with Chesapeake Bay Mustard served with Fire Roasted Red Pepper infused Mashed potatoes
Mexican Chicken Burrito: Stuffed with Black Beans, Rice, Cheese and Salsa
Spinach Salad: Grilled Chicken over Baby Spinach, Crispy Bacon, Fresh Croutons, Hard Boiled Egg, Tomatoes, Cucumbers with a Fresh Tomato Basil Vinaigrette
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Super Bowl Party & Entertaining Tips
January 28, 2010 by Pattie Simone
Here are some simple Super Bowl Party tips and a few tasty recipes too, but first we’re hopped up (lots of hops used in the brewing process) about bitter beer as your brew of choice for the big game! Reason is, because it is simply the best beer option with spicy food like wings, chili, etc. We like a Dogfish Head 60 Minute IPA (created by Dogfish Head Craft Brewery in DE), but you can kick things up a notch by comparing the Dogfish to a Stone IPA as well, crafted by the Stone Brewing Company out of CA.
Smart Party Planning Tip: Put a cooler outside and load it up the night before with 1 small bag of ice and your cold drink options. It will stay COLD for days in this weather, free up your fridge and keep any drink-related mess outside.
Gourmet Super Bowl Recipes
For the adventurous gourmands in the group we heartily recommend Beef Bourguignon (Julia Childs of course, ’cause it is the one all others are compared to and it is the best recipe ever, albeit an 8 hr process FROM start to finish…..AND WELL WORTH THE TIME SPENT!) See page 315 if you’re lucky enough to have one of Julia’s original Mastering the Art of French Cooking cookbooks, or click here for an online link to her recipe.
David always does a double batch in two Staub’s— a French made cast iron and ceramic cooking terrine (the best cooking vessel ever made as everything is done in it…searing, stewing, braising…one vessel for everything!) You can find these online at Amazon or at the cooks store Sur Le Table, in Soho- across from Balthazar on Spring Street, and elsewhere). If you opt to double the recipe you’ll have enough to feed a crowd, or have some leftovers for a few days. Best thing about this recipe is that it can be made ahead of time and heated when you are about to eat. Pair with some wide egg noodles, and you are good to go!
Make your Super Bowl Party even more memorable with a classy champagne toast at the kick off, followed by a buffet style table laden with assorted artisan cheeses and meats. Add one of our favorite appetizers – blue fin tuna sashimi sliced thin, with pickled ginger and a strong wasabi/soy blend for dipping. This is simple, easy, no fuss (read no cooking or oven work) so you can relax while you watch the game and spend lots more time with your guests!
Easy Super Bowl Party Recipes
For the time-stressed set – fear not – we have some tasty, easy and fast recipes that will wow the discriminating palate of all your Super Bowl party guests!
David’s Sassy Spinach Dip
Ingredients
- 1 large clove garlic
- 1/2 cup chopped scallions (white portion only)
- 1 (10-ounce) package frozen chopped spinach, thawed and drained well
- 1 cup sour cream
- 1/2 to 1 cup mayonnaise
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 teaspoon Worcestershire sauce
- 1 dash hot pepper sauce or more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 round loaf crusty bread (country white, pumpernickel, etc.)
- Paprika
Prep Directions
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping and enjoy!
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David’s Kickin’ Buffalo Chicken Dip
- 6 – 8 boiled and shredded boneless chicken breasts (depending on the size of them)
- 16 oz. of cream cheese softened (really) microwave it for a bit
- 16 0z. blue cheese dressing
- 12 oz. Frank’s Red Hot
- 2 cups shredded cheese cheddar or mozzarella
Mix cream cheese, blue cheese dressing and Red Hot together. Add chicken and mix well again. Pour into a 9 x12 Pyrex baking dish. Sprinkle with cheese and bake in a 350 degree oven for 20 -25 min. Great with pita chips, celery, cracked pepper crackers or whatever you prefer. ENJOY!!!
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Super Bowl Chicken Burritos
4 flour tortillas
1 cup canned refried beans, warmed
2 cups shredded roasted, fully cooked chicken
2 tablespoons Crema, creme fraiche, or sour cream
1 avocado, peeled and sliced
2 large tomatoes, sliced
2 small bunches watercress, trimmed, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
Note: If you are using leftover chicken for this dish, combine it with a hearty dollop of your favorite Salsa before proceeding as directed with the recipe.
Daily Special – January 28, 2010
January 28, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click and peruse today’s menu of delicious specials all freshly made to order!
Today’s Featured Items….
Hot Entree: Potato Crusted Cod with Lemon Thyme Buerre Blanc
Hot Sandwich: Grilled Steak with Sauteed Portabello Mushrooms & Onions, Melted Gorgonzola on a Portuguese Roll
Try our NEW All Vegan Salad!:
Otsu Salad: Soba Noodles, Marinated & sauteed Nigari Tofu, Toasted Pumpkin seeds, Scallions , Cucumbers, with a Brown Rice Vinegar and Ginger Dressing
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Daily Specials – January 27, 2010
January 27, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click and peruse today’s menu of delicious piping hot entrees, hot and cold gourmet style sandwiches and wraps, and bountiful fresh salads — freshly made to order!
Today’s Featured Items….
Fresh Grilled Atalantic Salmon with Mango Salsa
Classic Chicken Marsala
Fresh Salads….
Walnut Blue over Cripsy Mesclun
The Sicilian Ceasar
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Daily Specials – January 26, 2010
January 26, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click and peruse today’s menu of delicious piping hot entrees, hot and cold gourmet style sandwiches and wraps, and bountiful fresh salads — freshly made to order!
Try the Chicken Mandarin Salad with Spicy Blackened Chicken & Mandarin oranges or perhaps David’s Panini of Sliced Breast of chicken smothered with fresh Mozzarella, Fresh spinach, Parmesan cheese and a balsamic drizzle! Perhaps a hearty bowl of home made Lobster & Corn Chowder – YUM!
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Daily Specials – January 22, 2010
January 21, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click above or on the menu and peruse today’s menu of delicious piping hot entrees, hot and cold gourmet style sandwiches and wraps, and bountiful fresh salads — freshly made to order!
How about Sesame Crusted Jumbo Shrimp or David’s Famous Penne a la Vodka? Meals that make lunch hour your best hour!
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Daily Specials – January 21, 2010
January 21, 2010 by Melissa Desousa
Check out today’s Luncheon A La Carte Daily Specials!
Click above or on the menu and peruse today’s menu of delicious piping hot entrees, hot and cold gourmet style sandwiches and wraps, and bountiful fresh salads — freshly made to order!
Order by Email, Fax or Phone:
events@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724
We look forward to your order!
- The David’s Crew
Super Bowl Party Menus Are Here!
January 7, 2010 by David Cingari
Are you ready for some football?
NFL Playoffs are here and the Super Bowl is just around the corner. Have the gang over and serve up some of David’s Favorite game-watching fare. Let David’s take care of a menu of yummy treats and you can relax and enjoy the game!
Click Here to Check out Terrific Super Bowl Menu Options!
Please place orders for the BIG game — Super Bowl Sunday, February 7, 2010 — by Wednesday, February 3, 2010. All other weekend orders should be placed by the Wednesday before.
We look forward to hearing from you!
- The David’s Crew
