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

Sampling of Today’s Treats…
Mexican Black Bean Soup
Mexican Marinated Steak:Over Yellow Rice, Refried Beans, Sauteed Onions & Peppers, Topped with Poblano Pepper Sauce
Cilantro Chicken Wrap: Marinated Grilled Chicken Breast, Shredded Lettuce, Tomato and Soundview’s Chipotle Dressing in a Wrap

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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

The Luck 'o the Irish to you and yours!

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

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

Sampling of Today’s Treats…
Mediterranean Crusted Salmon: Pine Nut & Sundried Tomato Crusted Salmon Topped with Lemon Caper Sauce over White & Wild Rice Blend with Fresh Vegetables
Chicken Saltimbocca: Boneless Chicken Breast Topped with Proscuitto, Provolone & Sage Brown Butter Sauce over Lemon Risotto with Seasonal Vegetables
Grilled Pastrami: On Rye Bread with Melted Swiss & Spicy Mustard

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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

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.

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

A Sampling of Today’s Delights…
Homemade Spaghetti & Meatballs: With Our Own Marinara Sauce, Sauteed Spinach & Garlic Croutons
Chicken Stroganoff: Sauteed Chicken Breast in a White Wine & Sour Cream Sauce over White & Wild Rice with Fresh Roasted Butternut Squash
Greek Panini: Grilled Chicken with Feta Cheese, Roasted Red Peppers, & Sundried Tomatoes on Grilled Tuscan Bread

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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

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

A Sampling of Today’s Delights…
Baked Pacific Cod: Topped with a Lemon Herb Butter Sauce over White & Wild Rice with Fresh Vegetables
Chicken Parmesan: Breaded Chicken Cutlet Topped with Marinara Sauce & Melted Mozzarella over Penne Pasta with Vegetables
Thai Steak & Bok Choy Wrap: Grilled Steak with Stir Fried Bok Choy, Julienned Peppers, Steamed White Rice & A Spicy Peanut Sauce in a Flour Tortilla

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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

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

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

A Sampling of Today’s Delights…
Tuna Steak: Topped with Soundview’s Mango Salsa over Jasmine Rice & Fresh Seasonal Vegetables
Winter Salad: Grilled Chicken over Mesclun Greens with Dried Cranberries, Toasted Walnuts, Cucumber, Feta Cheese, Pear Slices & Balsamic Vinaigrette
Steak Fajita Wrap: Sliced Marinated Steak with Sauteed Onions, Peppers, Mexican Cheese, Yellow Rice & Fresh Avocado in a Flour Tortilla

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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

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:

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

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

A Sampling of Today’s Delights…
Jack Daniels BBQ Steak: Marinated Grilled Steak over Cheddar Mashed Potatoes, Sauteed Green Beans, Topped with Jack Daniels BBQ Sauce
Chicken Creole: Blackened Chicken with a Classic New Orleans Spicy Tomato, Onion & Pepper Sauce over Yellow Rice & Black Beans with Fresh Vegetables

orders@davidscatering.com
Fax: 203-363-1524
Phone: 203-324-5724

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