Chef Tony Catering

Caprese Chicken Brushetta

2011-07-26T17:06:00.008-04:00

Start by grilling the 8 oz. Chicken Breast and set aside.

Gather all ingredients:
1/2 C. vine-ripened tomato, diced
6 oz. fresh mozzarella, finely shredded
1/2 C. fresh basil pesto (see previous recipe)
1/4 C. butter, melted
3 t. balsamic vinegar
1/4 C. fresh basil, minced (hint: sprinkle dash of salt to mince)
1 t. salt
8 oz. chicken breast, grilled
1 Lg. French baguette, sliced on a bias (21 thin slices)

Brush both sides of the bread with the melted butter. Place on a parchment paper lined sheet pan. Lightly toast bread in a 350 degree pre-heated oven. Bake approximately 7 minutes.

Mix the pesto, balsamic vinegar and salt together. Then dollop a small amount on each piece of bread and spread for complete coverage.

Sprinkle diced chicken and diced tomatoes on bread and press firmly.

Then top with pinches of mozzarella cheese, pressing firmly into the bread. Sprinkle with minced basil.

Bake brushetta in a 350 degree pre-heated oven approximately 12 minutes until completely toasted and cheese is melted.

Basil Pesto

2011-07-26T16:27:00.005-04:00

First gather all ingredients:
2 C. fresh basil leaves, packed
1/2 C. shredded parmesan cheese
1/2 C. soybean salad oil
1/2 C. slivered almonds, roasted
1/4 C. fresh garlic, minced
1 T. Salt
1 T. black pepper, cracked

Combine the basil, almonds, garlic, and parmesan cheese in a food processor- pulse several times to mix ingredients.

Add salt and pepper- pulse processor while drizzling the soybean oil. Scrape sides of processor and pulse until ingredients are completely combined (like smooth paste).

Makes approximately 1 Cup.

Sharp Cheddar Sausage Balls

2011-06-28T15:57:00.007-04:00

Place in a mixing bowl the following:
1 Lb. Wamplers "Special Blend" Sausage
1 1/2 C. Shredded sharp Cheddar Cheese
2 1/2 C. Bisquik tm
1 T. Cracked Black Pepper
2 T. Dehydrated Onions
1 T. Salt
1/4 C. Heavy Cream

Mix well until all ingredients are combined. Then pinch a small piece of dough and roll into a ball placing onto a parchment paper lined baking sheet.

Bake the Sausage Balls in a pre-heated 350 degree oven for approximately 15 minutes until lightly browned. Serve immediately. Recipe makes approx. 50 quarter size sausage balls.

Bing Cherry Chutney

2010-08-03T14:05:00.006-04:00

Place the following ingredients into a 12 Quart Stock Pot:
7 cans (15 ounce each can) Sweet Bing Cherries, pitted, drained

3 med Green Bell Pepper, diced
2 med Red Onion , diced

6 t. Fresh Ginger Root, peeled, minced
6 t. Fresh Garlic, peeled, minced
2 T. Red Chili Pepper, crushed
2 T. Salt
1 t. Cinnamon
6 C. Granulated Sugar
1 1/2 C. Apple Cider Vinegar

Bring to a boil, reduced heat to boiling simmer approximately 2 hours stirring occasionally. At that time Chutney should look like thick syrup. Refrigerate up to 30 days before use.

Chocolate Truffles

2010-04-03T07:12:00.004-04:00

Using a glass bowl measure and pour in:

1/2 C. heavy whipping cream

Microwave for 2 minutes on high, then add:

10 ounces of (good quality) Semi- Sweet Chocolate

Stir well and microwave in 1 minutes intervals stirring well until completely melted together and smooth. Next add:

2 T. of (good quality) Brandy

Stir well and refrigerate for several hours until completely set. Using a one ounce scoop place truffle scoops onto a parchment paper lined sheet pan, then refrigerate an additional hour.

Mix together in a small bowl:

1/2 C. powdered Sugar
1/4 C. Cocoa, unsweetened
2 T. Oreo cookies, ground fine

Using your hands roll the truffle balls in the palm to round out , then drop the truffles into the Cocoa mixture, roll around , dust off , and place in a storage container.

This recipe makes 1 dozen large Chocolate Truffles. Store in an airtight container non-refrigerated for up to 48 hours.

Crab Cakes

2010-03-01T14:54:00.006-05:00

Combine the following:
2 C. Green Onions, minced
2 C. Celery, minced
18 ounces Crabmeat
2 eggs, slightly beaten
3 T. Mayo
12 ounces buttery round crackers, crushed
1 t. cayenne pepper
1 T. powdered wasabi
1 T. Old Bay seasoning tm
1 T. Salt
1 C. dry bread crumbs
First gently toss the ingredients together.

Then form into 1/2 inch thick patties. Place on a baking sheet and brush generously with butter. Bake 15 minutes in a 375 degree preheated oven.

This recipe yields approximately 2 dozen delicious cakes and should be served immediately after baking.

Great Day Brownies

2010-02-18T13:20:00.005-05:00

These "First Fruits Great Day Brownies" are very easy to prepare! I like recipes that are consistent each time!
First start with a large mixing bowl, blend well the following:
2 sticks of butter, melted
2 C. Granulated Sugar

Then add, one ingredient at a time beating after each addition:
2 T. vanilla
4 eggs
3/4 C. Cocoa
Then mix the following in a separate bowl:
1 C. Flour
1/2 t. baking powder
1/4 t. salt
Then add to the mixer bowl. Mix well and pour 3/4 of the batter in a well greased and floured 9" x 13" brownie pan. Pour the other 1/4 of the batter into a small bowl and set aside.
For the cream cheese batter, start with a large mixing bowl. Mix the following until lump free:
10 ounces of softened cream cheese
1/2 C. Granulated sugar
then add:
2 eggs
1 T. vanilla
mix well then pour the cream cheese batter on top of the brownie batter and spread evenly.

Pour the remaining 1/4 of the brownie batter on top drizzling around creating a marbling look.

Bake these brownies in a pre-heated 325 degree oven for 35 minutes , until the cream cheese batter starts to lightly brown and the brownies are firm in the center.
Yummy! This recipe yields approximately 24 small brownies. I double the recipe and pour into a 1/2 sheet pan. This yields 24 large brownies:)

Wedding Fondue is Popular

2010-02-10T05:14:00.005-05:00

Wedding Fondue stations are becoming more popular for wedding receptions. Chocolate Strawberry and Caramel Apple Fondue are the most popular Stations we receive request for.

Simple Chocolate Fondue Recipe

Place in a 2 Quart glass bowl the following:
1 1/4 C. Good Quality Semi-sweet Chocolate Chips
1 T. Light Corn Syrup
1/2 Stick butter
1/2 C. Heavy whipping cream
1 t. vanilla extract
Place the bowl in a microwave oven and cook for approximately 4 minutes, STIRRING WELL AT 1 MINUTE INTERVALS.
Wash, Dry, and Skewer Strawberries for dipping and serve immediately.
(Fondue can be prepared 24 hours ahead , placed in a storage bag, and re-warmed by placing the bag in a warm water bath.)

Simple Caramel Fondue Recipe

Place in a 2 Quart stove top sauce pan:
1 LB. Dark Brown Sugar
2 T. Light Corn Syrup
1/2 LB. Butter
Stir Frequently and bring to a heavy boil, then slowly add:
1 C. Heavy whipping cream
Return to a boil and remove from stove.
Stir in:
1 C. Powdered Sugar
Using a wire whip as the Caramel Sauce cools, blend in the powdered sugar well removing any lumps that remain.
Wash, de-core, and quarter the Granny Smith apples, place the in a bowl with a preserve soak of:
1/2 water
1/2 lemon juice
Let soak for at least 1 hour. Drain, blot dry, and skewer for dipping.
Serve immediately.

(Fondue can be prepared 24 hours ahead, placed in a storage bag, and re-warmed by placing the bag in a warm water bath.)

Mushroom Brushetta

2010-01-18T05:07:00.008-05:00

To make good Brushetta you first need to start with a good bread. I like to use a cheese sour dough bread that I purchase at a local bread bakery. Slice the bread in thin slices. Then melt butter (Olive Oil is traditionally used) and brush both sides of the bread generously, then place the bread on a parchment paper lined sheet pan.

Then spread 1/4 teaspoon of Pesto on each slice.

The next step is to place sauteed mushrooms on each slice of bread. I saute' the mushrooms with a dash of soy sauce, butter, and tablespoon of garlic.

Then each piece of bread gets a heaping pinch of shredded Parmesan cheese.

Place the Brushetta in a 350 degree oven and bake until the cheese is completely melted and the bread is toasty perfection, approximately 12 minutes. Serve immediately!

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2010-01-09T07:35:00.003-05:00

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Making Baklava

2010-01-05T04:05:00.004-05:00

In a food processor begin mixing:
4 1/2 C. Pecans roasted
1/2 C. Sugar, granulated
1 T. Cinnamon, ground
Set Aside

Begin layering:
1 16 ounce package frozen phyllo dough (hint-place box of dough from freezer to refrigerator 24 hours before using, then to room temperature 2 hours before opening container)
To Layer the Phyllo :
Melt 1 Lb. Butter
Brush the bottom of a 1/2 sheet pan with melted butter and place two sheets of the phyllo on the pan, brush evenly with melted butter. Repeat this step 5 times then Sprinkle 1/3 of the (set aside) pecan mixture evenly on top of the phyllo. Begin layering the phyllo again brushing each sheet with butter and repeat 3 times then Sprinkle 1/3 of the pecan mixture evenly on top of the phyllo. Begin layering the phyllo again brushing each sheet with butter and repeat 3 times then Sprinkle 1/3 of the pecan mixture evenly on top of the phyllo. Begin layering all the remaining phyllo sheets on top.

Trim away any excess dough from around the edge of the pan. Then make long angle knife slices into the uncooked Baklava.

Then cut at the opposite angle creating a diamond shape.

Then Bake the Baklava in a preheated 325 degree oven for approximately 45 minutes until golden brown. While the Baklava is baking, prepare the pour over syrup.
In a sauce pan measure:
1 1/2 C. Sugar, granulated
1/4 C. Honey
1/2 C. Orange Juice
3/4 C. Water
1 T. Cinnamon, ground
1 T. California Lemon Peel, spice
Bring to a boil, reduce heat, and simmer uncovered for approximately 15 minutes until syrup is reduced to a thick syrup consistency.
Pour syrup evenly over Baklava as soon as it comes out of the oven.

Let cool completely. Transfer to wax paper lined container for storage. Store airtight and refrigerated for up to two weeks.

Shortbread Cookies

2009-12-13T06:08:00.002-05:00

Using the paddle on mixer, cream together:
1 lb. Butter
2/3 C. Powdered Sugar
Beat until smooth. Then mix together and fold in:
3 1/2 C. All-Purpose Flour
1/2 t. salt
1T. Cornstarch
Fold in until incorporated. Flatten the dough into a flat circle, wrap with
plastic wrap, and refrigerate for approximately one hour.
Preheat oven to 350 degrees.
On a lightly floured surface roll out the dough to approximately 1/4 inch thick.
Place your cookie cutters in flour then use to cut out shapes from the dough. Then sugar shapes can be placed on the cookies or embossing emblem can be used.
Bake 10 to 12 minutes, just until the cookies get lightly brown on the edges. Cool on a wire rack. Store cookies in an airtight container for up to one week.
This recipe makes approximately 36 cookies.

Rocky Road Triangles

2009-12-12T08:18:00.002-05:00

In a four quart glass bowl add the following:
2 C. Butter, cut in pieces
2 C. Peanut Butter
36 ounces Butterscotch chips
Stir well and Microwave melt together. Be very careful not to scorch the chips by stirring every 1 1/2 minutes, let set 1 minute, then repeat until all chips are melted. Set aside. Next-
Line a large casserole dish or baking pan 11"x 19" with aluminum foil and butter the pan.

Then place in the buttered pan:
9 C. mini marshmallows
2 C. Roasted Pecans
Then pour melted peanutbutter butterscotch mixture over the top and spread out evenly. Next sprinkle on and mix in:
4 C. semi-sweet Chocolate Chips
Bake @ 325 degrees in oven for approximately 15 minutes until the chocolate chips are soft, stir them around gently into the marshmallow mixture. Cool completely.
In a two quart glass bowl stir the following:
4 C. semi-sweet Chocolate Chips
3/4 C. Heavy cream
Stir well and Microwave melt together. Be careful not to scorch by stirring every 1 1/2 minutes, let set one minute, then repeat until all the chips are melted.
Spread the melted chocolate onto the cooled rocky road pan.

Refrigerate the Rocky Road Triangles for several hours until completely cool. Then the entire foil sheet of Rocky Road will come completely out of the pan so peeling off of foil will be easy.

Then cut the Rocky Road into squares 4x8, then cut the squares in half from corner to corner making a triangle! This recipe makes 64 triangles.

Stuffed Beef Tenderloin

2009-12-07T19:11:00.002-05:00

This recipe makes a great winter entree dish.
1.First trim the whole tenderloin removing the stringy fat, the tip end and butt end. The center portion of the whole tenderloin should measure approximately 12 inches. Slice the tenderloin from top to bottom cutting in approximately 1/2 inch rotating the loin until getting to the center. Spread out the squared loin, cover with plastic wrap, and using a meat hammer pound out the tenderloin to an even thickness.
2.Prepare stuffing
Mix together:
4 C. Cornbread
1/2 C. Sweet Onion, diced
1 T. Salt
1 T. Cracked Pepper
1 T. Ground Sage
1 T. Ground Thyme
Then mix the following and add to the cornbread mixture:
1 Egg, beaten
3/4 C. Chicken Stock
Gently toss the stuffing together and set aside.
3.Spread the stuffing evenly over the tenderloin.
4. Tightly roll the tenderloin like a pin wheel and tie the ends and middle with string (loosely).
5. Pour 1/4 C. Pure Olive Oil in a roasting pan, then place the tenderloin in the roasting pan. Brush the lion with Pure Olive Oil. Cover with Heavy Aluminum Foil.
6. Bake at 325 degrees in oven covered for approximately 1 hour.
7. Let the cooked tenderloin rest approximately 20 minutes before slicing.
8. Slice 1/2 inch slices and serve immediately!

Wedding Candy Stations

2009-12-03T18:26:00.002-05:00

One of the newest and exciting trends at wedding receptions is to have a candy station. Guest can fill up custom monogrammed bags of candy (to enjoy at the reception or for take home). Also, in some of the candy jars is monogrammed M&M's in the couples wedding themed colors! Goes along with the Greek weddings where pastries and cookies stations are a tradition.

Spinach Pecan Salad

2009-12-01T04:57:00.002-05:00

Start with the Raspberry Vinaigrette Dressing.
Combine all the following ingredients in a food processor:
1/2 C. Raspberry Coffee Syrup (Torani tm)
1 C. Apple cider Vinegar
1 C. Vegetable oil
1/2 C. Lite Corn Syrup
1 T. Dijon Mustard
1 T. Fresh Thyme, diced
2 t. salt
Mix in the processor until the dressing thickens and is well blended.

To assemble the salad, layer in a large mixing bowl:
3 C. Fresh baby spinach leaves
1/4 C. Roasted Pecans
1/4 C. Shredded Parmesan Cheese
2 ounces Raspberry Vinaigrette dressing
Toss the salad well coating all the leaves with the dressing. Place in serving bowl and serve.
This is a great salad to entertain with because it can be made up to one hour in advance without wilting, or preset at the tables for a casual dining schedule.

Smokin BBQ

2009-11-30T12:24:00.002-05:00

Smoking Pork does not require a high dollar smoker... These inexpensive grills work very well at producing an exceptional smoked BBQ. First light the charcoal and let it get to the completely Grey stage. Then place the mesquite wood chips in wrapped aluminum foil pouch, poke holes in the foil pouches for the smoke to escape. Then place the mesquite chip pouches directly onto the charcoal. I then season my pork loin with a chili powder and cumin rub. Place the pork loin in the smoker grill and close the lid with the vents on top closed. I flip the loins every 45 minutes or so. Smoke the pork loins for four to five hours, the temp. will decrease as time goes on so flipping the pork is not necessary on the last hour. Then I place the pork in roasting pans with a lite marinate of 2 parts chili powder, 2 parts vegetable oil, 1 part cumin, 5 parts water, 1 part salt covering the loins 1/2 up in liquid. Cover the roasting pan tightly with foil and steam cook @ 325 degrees for approximately three hours. After steaming cooking the Pork Loin will be ready for the shredding and mixing with the BBQ Sauce.

Wedding Cake Cupcakes

2009-11-27T05:26:00.009-05:00

Cupcake Wedding Cakes are becoming more popular! Cupcakes can be whimsical and displayed with several options. Our most popular display option is to stack tiered plates resembling a tiered wedding cake. One recent creation featured a two tier wedding cake on top of the tower of cupcakes! Many different flavors can be used on a cupcake wedding cake, adding interesting variety to the wedding reception! These Mocha Chocolate Chip Cupcakes make a perfect Groom's Cupcake Display!

Chef Tony BBQ Sauce

2009-11-26T05:57:00.002-05:00

"21 Ingredients to Perfection" Barbecue Sauce

Place in a 12 qt. Stock Pot the following:
1 T. Thyme
1 T. California Lemon Peel
1 T. Valencia Orange Peel
2 med. Red Onions, diced
4 whole garlic cloves, diced
1 T. Seasame oil
1/2 C. Lemon Juice
1 C. Apple Cider Vinegar
1C. Orange Juice
1 LB. Dark Brown Sugar
3 C. Granulated Sugar
2 C. Karo tm Light Corn Syrup
3 T. ground Ginger
1/2 C. Worcestershire Sauce
1/4 C. Louisiana tm Hot Sauce
1 T. Mesquite Liquid Smoke
1/4 C. ground Cumin
3/4 C. Chili Powder
2 T. Salt
1 T. Cracked Black Pepper

Bring to a Boil, Simmer for 30 minutes stirring frequently.

Then Add:
6 LB. 6 oz (1 # 10 CN) All Purpose Crushed Tomatoes

Stir well, Reduce Heat to Low. Low simmer for 1 Hour stirring frequently (especially at the beginning of the 1 Hour).

This recipe yields approximately 1 1/2 gallons of excellent BBQ Sauce. We have used this recipe at Chef Tony Catering for over thirteen years and have had rave reviews!!!
This sauce can be placed in Ziploc tm Freezer Bags and Frozen for up to 3 months without compromise to its taste!

Making a Pumpkin Pie

2009-11-25T13:07:00.002-05:00

1. First, wash the pumpkin with a warm, wet washcloth (no soap).

2. Next, cut the pumpkin in half and remove all the seeds and stringy pulp. I use a butter curler tool!

3. Cut the pumpkin in large chunks and place in a stock pot, cover with water and add several dashes of ground cinnamon. Boil for approx. 30 minutes or until tender.

4. Now the peeling of the pumpkin is very easy. Peel and place the pumpkin in a food processor, pulse puree. Then place in a strainer.

5. Strain the pumpkin and set aside (I usually strain overnight with layers of paper towels laid on top). A medium size pumpkin yields 9 Cups or pureed pumpkin.

6. To make the pie crust, place the following in a bowl:

- 2 cups of all purpose flour

- 5 ounces of vegetable shortening or butter

- 1 teaspoon of salt

Rub these ingredients between your fingers until the ingredients look like course meal. Then add approx. ½ cup cold water (add a little at a time tossing gently until the mixture pulls together.)

7. Knead the dough several times and form a dough ball.

8. Using a rolling pin and lightly dusting the work surface with flour, roll out the crust slightly larger than the tart pan.

9. You can use a regular 9” pie tin or a tart pan. (You will have a little extra left over dough if you use a 9” pan, using this recipe).

10. Mixing the batter:

Place in a mixer bowl

- 3 cups pumpkin, cooked, pureed, and strained.

- 1 ½ cups of sugar

- 3 eggs

Mix well to break/blend the eggs then add:

- 1 ½ tablespoon of melted butter

- 6 ounces evaporated milk

- 3 ounces heavy cream

- 1 teaspoon Watkins™ clear double strength vanilla

- Pinch of salt

- 3 teaspoons Saigon cinnamon

11. Fill the pie shells slowly.

12. Bake the pies approximately 1 hour in a 325 degree oven (bake just until the center is set like thick pudding). Cool completely and mix whip cream.

13. Place in a chilled bowl 2 cups of heavy whipping cream. Start mixing, then sprinkle 2 teaspoons sugar-free instant vanilla pudding mix around the cream and whip on high for approximately three minutes until stiff peaks form.

14. Top the pie with the whip cream, sprinkle the cinnamon and drizzle with caramel sauce. Make some hot apple cider and enjoy!