Daily Specials – September 3, 2010

Check out today’s Luncheon A La Carte Daily Specials!

Click and peruse today’s menu of delicious specials all freshly made to order!

Sample Today’s Treats…
Shrimp Creole: Served Over Yellow Rice , Black Beans & Steamed Broccoli With Our Classic Creole Sauce
Stuffed Chicken Breast: Stuffed With Spinach, Smoked Gouda & Pine Nuts With A Lemon Buerre Blanc Sauce, White & Wild Rice, Roasted Carrots & Parsnips

Phone: 203-324-5724

We look forward to your order!
- The David’s Crew

Daily Specials – June 7, 2010

Check out today’s Luncheon A La Carte Daily Specials!

Click and peruse today’s menu of delicious specials all freshly made to order!

A Sampling of Our Tasty Treats…
Crabmeat Stuffed Sole: Topped  with Sherry Lobster Sauce Served with White & Wild Rice, Fresh Vegetables
Herb Marinated Chicken Breast: Served Over Roasted Red Bliss Potatoes, Fresh Vegetable Medley with Honey Mustard Sauce On the Side
Turkey Rueben: Roasted Turkey with Coleslaw, Melted American, Cheese With Russian Dressing On Rye Bread

Phone: 203-324-5724

We look forward to your order!
- The David’s Crew

Food Love is All Around You!

Remember that 60′s song – Love is all Around You, by The Troggs?? “I feel it in my fingers, I feel it in my toes. Love is all around me and so the feeling grows…”

Today we’re talkin’ food love. Not that we’re not mad about our significant others, kids, family and friends, but there is something to be said for the serious affection, the long standing romance for fabulous, creative and flavorful food!

Case in point is taken from today’s menu: Chicken Mandarin Salad. Ok, so if you’re not crazy for Mesclun Greens the way we are, this one won’t ring any bells or make choirs sing. But if you appreciate a subtle variety of delicate textures and artful blending of flavors – this one is a home run! First we carefully prep and grill chicken breasts brushed with olive oil and seasoned with salt and pepper, till they are moist and tender.

Next we add just the right proportion of each ingredient, so that none overwhelms the senses, but brings it’s own uniqueness to the party – a lovely mix of Mandarin Orange slices, Fresh Avocado chunks (yum!), Sliced Red Onion (yeah, we know, just enough not to wipe out your co-workers or party guests), Crisp Cucumbers, and beautifully Toasted Almonds. Add in our homemade Honey Mustard Vinaigrette and you’ve got perfection on a plate!

And who can argue about the appeal of a shaved roast beef and brie wrap?? Simplicity makes this a winner – it’s dressed with a dollop of creamy mayo and some fresh crunchy lettuce. A totally satisfying lunch or dinner pick to dream about!

Well maybe we are getting a smidge carried away here, but we are quite serious about our love of creating memorable gourmet food experiences. The way we see it, fabulous food can satisfy a range of senses and positively affect your mood (perhaps even your productivity) to boot. And who’s not in favor of feeling GREAT?? We thought so.

We’re eager to talk more food love, but have to run for now – have to plan new fun and tasty picks for the rest of the week. Stay tuned, lot more yummy tips and tales to come

Tis the Time to be Irish!

No matter who you are, it’s time to be wearin’ the green, drinking a foamy pint (or two) of Guinness and enjoying the simple pleasures of hearty Irish fare! We thought we share some fun tidbits about Ireland and Irish culture, to make your St. Patrick’s Day a little livelier (some of which is courtesy of Ireland Fun Facts )

First, some our favorite Irish proverbs are:

“Ní bhíonn airgead amadáin i bhfad ina phóca”
A fool’s money is not long in his pocket.

“Ní thagann ciall roimh aois”
Sense does not come before age.

“Níor bhris focal maith fiacail riamh”
A good word never broke a tooth.

Never bolt the door with a boiled carrot.

Man is incomplete until he marries. After that, he is finished.

What butter and whiskey will not cure, there is no cure for.

A diplomat must always think twice before he says nothing.

Some whimsical cultural facts…

• The longest place name in Ireland is Muckanaghederdauhaulia, in County Galway.
• An odd Irish birthday tradition is to lift the birthday child upside down and give his head a few gentle bumps on the floor for good luck. The number of bumps should allegedly correspond to the child’s age plus one.
• The original Guinness Brewery in Dublin has a 9,000 year lease on it’s property, at a perpetual rate of 45 Irish pounds per year.
• County Mayo’s Carne Golf Links, which was built between 1987 and 1993, was constructed mainly by farmers using hand spades and rakes.
• The “Oscar” statuette handed out at the Academy Awards was designed by Cedric Gibbons, who was born in Dublin in 1823.

We hope this trivia has put you in the spirit to be Irish – at least for the day! Don’t forget to indulge with bit ‘o freshly baked Irish Soda Bread (toasted and slathered with butter – yum!), some fine Corned Beef and Cabbage or a hefty helping of Shepherds Pie.

David’s Soundview Catering – Your own personal 4 Leaf Clover!

For small at-home festivities to corporate catering and special events – David’s talented Chefs and Food Safety Certified staff will handle every detail for a St. Patrick’s Day feast for the record books. No lines, no waiting – just fabulous, fresh and fantastically prepared Irish cuisine that will delight all.

So take the high road or the low road, but get your St. Patrick’s Day order in by Monday, March 15th and enjoy the celebration! Give one of our friendly “Leprechauns” a shout at 203-324-5724 or pop us an email at:  orders@davidscatering.com

More Hearty Fish Chowder Recipes!

Hope you enjoyed last week’s  ”Beat the Winter Blues” post! We LOVE sharing smart entertaining tips, creative menus and seasonal recipes, so check our Blog often. For now, the snowbanks are still making the air brisker than we’d like! And because winter may still have us in it’s grip a few weeks longer, we wanted to share a couple new hearty (and heart-warming) chowder recipes.

We begin with a pick from The Black Dog – an island eatery that first welcomed Martha’s Vineyard residents in 1971. Since then, The Black Dog has blossomed into a destination of choice for presidents, celebs and thousands of hungry tourists, renowned for it’s bountiful breakfasts and famous New England cuisine. Funnily enough, this fish chowder recipe comes from The Black Dog Summer in the Vineyard Cookbook – but trust me – it satisfies your taste buds year round!

Joshua Slocum’s Fish Chowder

1 large onion, chopped
1/4 cup butter (or bacon fat)
5 large potatoes, cut into 1/2 inch cubes
4 cups light cream
1 cup fish stock
salt to taste
2 pounds fresh skinless and boneless cod fillets
1 teaspoon ground white pepper
1 teaspoon chopped fresh parsley
1/4 teaspoon dried thyme
garnish: butter, paprika

1. Wilt the onion in butter until soft and clear

2. Add the potatoes and cover with cream and stock. Add a pinch of salt. Heat gently until tender. If you don’t have fish stock available, just add more cream.

3. Cut the fish in 1 inch pieces and add the fish and seasonings. SImmer until the fish flakes easily. Be careful not to allow the soup to boil. Adjust seasoning.

4. Serve in mugs or bowls with a bit of butter floating on top.  Sprinkle with paprika if you like.

Our last chowder pick is an adaptation from an Atkins for Life recipe, so it fits right into a carb conscious lifestyle!

Seafood Chowder

1 dozen cherrystone clams, scrubbed
4 slices of bacon
1 medium onion, chopped
1/2 medium carrot, finely diced
2 large garlic cloves, minced or pushed through a press
1/2 cup dry white wine
1 (27 ounce) can or 3 cups bottled clam broth
3/4 cup cubed Yukon Gold potatoes (about 1/2 inch dice)
1 teaspoon minced fresh thyme  or 1/2 teaspoon dried
Pinch Old Bay Seasoning
1 pound haddock or halibut fillet, cut into 2-inch chunks
1/2 cup heavy cream
1 tablespoon dry Sherry or Port

1. Place clams and 1 cup water in a nonreactive stockpot with a tight-fitting lid. Set over high heat and cook 7-9 minute, stirring once halfway through, until clams open. Cool. Remove clams from shells and chop. Strain pan juice through a fine sieve into a bowl, add clams to bowl and set aside.

2. Cook bacon in a large saucepan until crisp. Remove, chop, set aside. Add onions and carrot to bacon drippings; cook 6 -8 minutes over medium heat. Add garlic, cook 30 seconds. Add wine and boil 1 minute. Add canned clam broth and potatoes; bring to a boil. Reduce heat and simmer about 10 minutes, or until potatoes are tender.

3. Add fish, Old Bay Seasoning and thyme; cover and simmer 5 minutes. Add cream and reserved clams with their juice. Cook 1 to 2 minutes until clams are lightly cooked and tender and soup is heated through. Add port or sherry and stir.  Divide among 6 bowl and sprinkle with bacon.

Celebrate St. Patrick’s Day with David’s Soundview Catering

It’s time to go Green!!

St. Patrick’s Day is everyone’s opportunity to be a little Irish for the day, and David’s is cooking up the best in Traditional Irish Cuisine. So don’t miss out on the fun – contact David’s today and you’ll enjoy hearty and delicious St. Patrick’s Day fare with your Guinness!

Click Here to Check out Terrific St Patrick’s Day Menu Options!

Please place your order by Monday, March 15th and enjoy the celebration!
203-324-5724
orders@davidscatering.com

We look forward to hearing from you!
- The David’s Crew

Beat the Winter Blues with Yummy Chow-da!

50 degrees recently, 30 and snowing a few days later, and 48 again by Sunday….  good Lord!  Burned so much firewood this year, I had to restock last week.

But the temperature changes are good. All the water will be awesome for the trout season that opens in April – boat and fishing tackle maintenance begins in the garage  as the sun hovers a little later now.  And as always happens, chowders are on my mind.

Weird how it is so commonly threaded with beaches and heat because of its origins as a soup of the sea… But chowders are such a hearty and heart-warming winter dish, and with the advent of freezing and canning they can absolutely be a year long treat – with the same yummy delectableness as in the summer!

So here are some simple tips for making your own tasty chowder! First – any fish, shell fish, or crustacean makes a great fish stew, chowder or soup.  From Italian Ciappino,  to Rhode Island clear broth chowder to the yummy spice of a Bahamian Conch chowder it is a warming and comforting meal in itself.  Full of fish, veggies, potatoes, broths, creams, butter, herbs, spices, aromas, and textures abound  - it calls you from the next room to come and dunk bread as it gently simmers.  With a hunk of crusty artisan bread, a big bowl, and a heavy pot on the stove  - you’re set for a great afternoon or evening meal!

There are no rules here when cooking for yourself or friends.  I have added sambucca to Cioppino because I don’t have fennel and wanted a bit of that flavor.  Add what you may, sautee or sweat fish, grill fish, or roast it first if you wish….  As you know, I like living outside the boundries of recipies and experimenting with different flavors and textures. If you’re not feeling quite as adventurous, no worries – there are plenty of terrific recipes that can be followed to the letter.

Here’s one I developed over 20 years ago, which was a popular pick in my restaurant… Give it a try and let me know which recipe you like best!

David’s Famous Sea Harvest Chowder

Ingredients:

GALL	CHOPPED FRESH CLAMS
GALL	BAY SCALLOPS
5#	71/90 BABY SHRIMP
2#	BACON,  MINCED OR JULLIENE
1 BU	CELERY, SMALL DICED
3	YELLOW SPANISH ONIONS   SMALL DICE
1/2 gall	WHITE CHEF POTATOES    MED-LG DICE
2#	CORN
2 qt	HEAVY CREAM
4 oz	ROUX
2t	DILL
2	BAY LEAF
2t	THYME
2t	PARSLEY
1t	OREGANO
NEEDED	CLAM STOCK (OR CANNED CLAM JUICE)

PROCEDURE:

1. Cook potatoes in water for 15 minutes, very very al dente.
2. Render bacon, add celery and onion.
3. Sautee slow until veggies are clear
4. Add shrimp and scallops and all their liquid, and all seasonings, and 1 qt clam stock.
5. Bring to simmer only  (never boil this soup!)
6. Add clams
7. Add roux if soup is not thick enough for you.
8. Add heavy cream—heat again and serve.

If you are using the soup at a later date, do not add the heavy cream.  Chill soup down in an ice bath and get it into the refrigerator as soon as possible.  When you reheat – add heavy cream to desired color and consistency, heat to simmer and serve.

Reminder Note: if you boil this chowder the seafood will become tough, so watch it carefully.

Harvest, cook and enjoy, life is yours to love and eat your way thru!  - David Cingari

VALENTINES DAY

Valentines Day is just around the corner! Looking for something new to spice up the love in your life?

David has the perfect idea! Why not have a cozy dinner at home? David has whipped up a special menu just for the occassion!  Enjoy David’s culinary delights with that special someone or invite some friends and make it a couple’s night!

Perhaps you’d rather have a get together with friends or spend time being the chef in your own kitchen. Sign Up for our newsletter to get recipes, menus, and yummy desserts sent right to your inbox every month. This month you will find great ideas for a boisterous party with friends, a romantic dinner at home, and the timeless tradition of breakfast in bed!

However you choose to celebrate, David’s can help make it special!

Please place your Valentine’s Day orders by Friday February 12th.
orders@davidscatering.com
203-324-5724

Winter Entertaining Tips & Recipes

We’ve got a sure-fire way to help you beat the February blues – plan some easy, casual winter gatherings with a few close friends!

Begin with flair…

Per David – our resident entertaining guru –  start with an indoor fire, a glass of single malt and some artisan cheese (15 year old gouda, great parmesan, Monchego and a ripe, blue Post Salut – stinky, runny, yummy, yummy, yummy!) and/or a charcuterie board. Always have a good preserve (fig or apricot) to go along with the cheese, and some crusty, open-hearth bread from your local artisan bakery.

Magical Music … doesn’t just happen! A great play list is a must, which means taking notes on the music preferences of your guests pre-party, so you can score a winning evening with personalized playlists! David suggests 3-4 hour lists, so you can drop the iPod on the stereo port, hit play and enjoy. Start slow and add more boisterous picks to time out appropriately for appetizer chatting, main meal conversations and when the “spirits” really kick in. Time it right and someone will always be dancing by dessert when the Michael Jackson tracks appear!

Per David, who is passionate about winning events (whether  large or small) small dinner parties (no more than 8…. ever) are great! Any more than 8 and the conversation narrows to the two or three you are seated next to. With 8 it’s easy for everyone to feel included and heard  And with so many stewing or braising options for the main entree, you’ll be able to enjoy  hearty, warm and delicious offerings as much as your guests – ’cause most of the meal can be prepared ahead of time .

If winter grilling is your thing your guests can feast like royalty with a mixed grill. Marinate some steaks, chops, pork tenderloins and fish, prep and marinate some veggies (winter squash, zucchini, eggplant). Light a cigar, put on your wooly hat with ear flaps, and don some warm boots.  Light the outdoor fire pit, grab a glass of scotch or Cabernet and you’re good to go!

You can actually do the veggies first and then place in the oven on 200 to keep till the fish and meats are done.  Per David,  ”It is classic to be out cookin’ on the grill with a few friends this time of year. It’s a guy thing and you can tell the men from the boys by seeing who joins you and who stays in and finishes off the cheese and tuna tartare in the warm kitchen!”

To kick things up a notch, David recommends serving some interesting wines and spirits, including:

• Chocolate Bloc (Meritage) which the the Wine Spectator lists as “A ripe, polished, slightly sweet style, displaying jammy plum and raspberry fruit layered with mocha toast.”  Priced around $33 a bottle
• Dashwood Sauvignon Blanc, a lovely 90 points in the Wine Spectator: “Vivid, refreshing and brimming with lime-accented pear, star fruit and light vanilla flavors, lingering nicely on the expressive finish.” Priced around $9 a bottle
• The Crusher Pinot Noir  a sincere 88 points per WS: “Elegant and spicy, with pleasant earthy berry, plum and blueberry notes that are clean, full-bodied and balanced.” A Clarksburg Wilson Vineyard 2008 will run you just $13 a bottle

After dinner, break out a Peaty Single Malt Scotch (Bruichladdich or Tomintoul will do very nicely) and yummy Warres Vintage Port… AND of course some gourmet coffee and espresso.

So – Small groups, easy-to-fix dinners, and memorable wines and spirits  - that’s the ticket for stress-free winter entertaining! Now for some fantastic, crowd-pleasing winter entertaining recipes….

Flank Steak Chili  Yield 2 gallons, Serves 12-15

1/4 cup  VEGETABLE OIL

FLANK STEAK OR Boneless beef chuck cut into 1/2 “ cubes

3 – SPANISH ONIONS (YELLOW)

5 cloves  GARLIC, MINCED,  fresh, not pre-chopped in oil

2 – 29 0z cans  Italian PLUM TOMATOES, squashed with hands juice & all

1 – 4 oz can DICED GREEN CHILIS

2 CANS OF BEER  (any kind but dark is better)

2 Cups BEEF BROTH

3 tsp  DRIED OREGANO

2 tablespoons GROUND CUMIN

1/2 bottle   WORCESTERSHIRE SAUCE

3 oz   TOMATO PUREE

SALT AND PEPPER TO TASTE  (DO NOT ADD TILL THE END AND USE ENOUGH)

3  CHIPOLTE PEPPERS  2 peppers deseeded and chopped, 1 pepper chopped seeds and all

1  JALAPENO, deseeded and minced

3 sprigs  CILANTRO CHOPPED

3 tbs   CHILI POWDER

SHREDDED MEXICAN CHEESE, like jack and cheddar (do not use the presliced taco cheeses—they are garbage)

SOUR CREAM IF SO DESIRED DOLLOP ON TOP

SPRIG OF CILANTRO FOR GARNISH

In a heavy stock pot or dutch oven heat oil over medium heat until hot, but not smoking. Pat meat dry with paper towles and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot sautee the onions for 5 min until clear, add garlic and sautee for 1 minute.

Return meat to pot with all juices, add tomatoes, chilis, chipolte, jalapeno, beer, broth, and spices, and Worcestershire sauce.

Simmer mostly covered for 2.5 – 3 hours. Serve with fresh biscuits and cornbread – YUM!

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Moon Ranch Chicken

2	3 to 4lb chicken   cut int 8 pc each
6	Garlic cloves, chopped
4 oz	Fresh oregano, chopped
1 tbsp	Cumin
1oz	Lime juice
.5oz	Worcestershire sauce
1oz	Cooking sherry
2oz	Olive oil
	Salt and pepper

If using whole chicken, cut by the backbone and remove the backbone, keeping rest of chicken in one piece.  Place the chicken in a seal-able plastic bag or baking dish large enough to hold the chicken.

In a blender, combine ½ the garlic, oregano, cumin, 2oz lime juice, Worcestershire sauce, sherry and 2 oz olive oil.  Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated.  Marinate, refrigerated, overnight.

Preheat grill.  Preheat oven to 350F. Grill the chicken over medium heat, use something heavy to weigh the chicken down, 5 min per side.  Then place in ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes.

Chimmichurry Sauce

4	Garlic cloves, chopped
1oz	Lime juice
4oz	Olive oil
.5	White onion, finely diced
1oz	Orange juice
½ bunch	Parsley, chopped

Prep Instructions: In a small saucepan, heat olive oil.  Add garlic and onions, and cook until fragrant.  Let cool and add the lime juice, orange juice, and parsley.  Adjust seasonings and serve with the grilled chicken.

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Tasty Zucchini Pancakes

Courtesy of FoodNetwork – Cooking Live, Days of Taste

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.

Preheat oven to 200 degrees F.

Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

Super Bowl Party & Entertaining Tips

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.

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