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Dave’s Recipes

Fried Avocado cups with panko bread crumbs stuffed with homemade Pico de Gallo

OMG are you kidding me with this……..WOW what a treat

For 4 people
2 avocados
1 cup Panko Bread Crumbs
1/2 cup Milk

Pico de Gallo:
4 tomatoes chopped into small pieces
4 garlic cloves chopped into pieces
handful of cilantro chopped fine
1/2 yellow onion finely chopped
Juice of 3 limes
salt and pepper

To start,
Take all the ingredients of Pico de Gallo and mix together. Set aside

Cut avocados in 1/2 and take out pit. Carefully take a small knife and peel away skin and scoop out avocado so it looks like a little bowl

Heat skillet on high with 3 tablespoons of olive oil for about 3 minutes. Take avocados and dip in milk and then dip in Panko Bread Crumbs to cover them completely. Pan fry each avocado so that they get a light crispy brown color on each side (about 2 minutes on each side)
Take avocados out of pan, place on individual plates, fill them up with Pico de Gallo. Put a little dollop of sour cream on top with a couple drops of hot sauce and ENJOY!

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The Best Salad ever made with leftovers

I was in the mood for a delicious side salad for dinner and I only had a little bit of each item. I mixed it all together and let me tell you……..IT WAS AMAZING!

Handful of Arugula
Handful of chopped romaine
Small bunch of chopped basil
Chopped up cucumber in small pieces
Chopped up cherry tomatoes
Chopped up small pieces of whatever kind of cheese you have (I used parmesan and goat)
Squeeze of 1 lemon
Oil and Vinegar
salt and pepper


Dave’s Mexican Fried Chicken Salad

Ingredients:
2 Chicken Breasts cut into chicken finger size
1 cup Flour
1 Tablespoon Garlic Powder
1 cup Taco Seasoning
1 cup Olive Oil
2 eggs
1/4 cup milk

1 Large Hearts of Romain cut up into bite size pieces
1 cup Salsa
1 cup Sour Cream
1 cup black beans
guacamole
shredded Mexican Cheese Blend
Hot Sauce

For Chicken:
Mix flour, garlic powder and taco seasoning in a deep dish
Whisk egg and milk in another deep dish
Take each chicken tender and dip in flour mixture first, then in egg mixture and then flor mixture again and set aside.
In a skillet heat olive oil. The trick to this is to get the Olive Oil VERY hot. When ready place each chicken tender into oil and cook for about 3 minutes on each side. It should be a nice deep crispy golden brown. When finished let cool for a few minutes.
Mix Salsa and sour cream together (This will be your salad dressing)
Place lettuce on 2 dishes. Add black beans and guacamole. Place tenders on top and pour the salsa/sour cream over top of chicken. Put a few dabs of hot sauce and sprinkle shredded cheese on top of that. THE BEST EVER!
Dinner for 2 🙂


Homemade Pop Tarts – DELICIOUS!

Ingredients
2 cups of plain flour
1/2 teaspoon salt
12 tablespoons butter
5 to 6 tablespoons ICE cold water

For the filling:
You favorite JAM about 1/2 cup
1 large egg and 1/4 cup water slightly beaten for Egg Wash

Put flour in bowl and cut up butter into it

Gently Mix the flour and butter together with your fingers

Add 1 tablespoon of ice water at a time and continue to mix until the dough comes together and is firm

Wrap dough in Saran Wrap and put in fridge for at least 1 hour (also can keep in fridge overnight)

Cut dough into about 10 small pieces and roll out 1 at a time

Cut edges of dough with knife to make it look like a rectangle. Add about 1 tablespoon of jam and spread out on half of the dough. Spread egg wash along the ends and fold over dough. Press to seal in jam. Take a fork and push dough along the sides to keep in jam and give it the pop tart look.

When finished with all, place on cooking sheet and place in freezer for at least 1/2 hour

Preheat Oven to 375 degrees. Bake Pop Tarts for about 10 minutes until golden brown. Let cool (Filling gets VERY hot) and drizzle with a little butter cream frosting if you wish. WOW!


Dave’s Delicious 20 minute Homemade Ricotta.

This is the easiest Ricotta you could ever make
Ingredients:
8 Cups Whole Milk
1 Cup plain Whole-Milk Yogurt
1/2 Cup Heavy Cream
2 teaspoons White Vinegar
1 teaspoon salt

In a large pot, bring ALL the ingredients above to a very gentle boil until milk has curdled (about 3 minutes)

 

Line a strainer with a few layers of cheesecloth and set in a deep bowl. Pour all the mixture into the strainer and let drain for at least 15 minutes

 

Makes 2 cups.

This is so delicious served warm with crackers or bread or you can use this in your favorite dish. It can be refrigerated for 3 to 4 days if desired.


Dave’s own Apple Butter from my apple tree and Marinara Sauce from my tomato plants and herb garden



Poker Night. HUGE Sandwich!


Country Bread
Turkey Breast
Salami
chicken Breast
Cheddar Cheese
Blue Cheese
Lettuce
Tomatoes
avocados
Sun-dried tomato pesto mayonnaise
Honey mustard
I had a hard time cutting this one 🙂


Dave’s Homemade Pasta with Sausage and Creamy Tomato Sauce


Simple Pasta
3 Cups unbleached all-purpose Flour
4 Large Eggs
1 Tablespoon safflower oil
Mix all the dough in a large bowl with a mixer on low.
When it starts to come together, place dough on a lightly flowered surface in a big ball

Cut Pasta into about 6 large pieces. coat with flour on each side then roll each piece through pasta machine about 3 times. DECREASING thickness every time. You can roll out by hand if you don’t have a pasta machine

Then when nice and thin, put through pasta machine on fettuccine cutter or whatever size pasta you like. Again, if you don’t have a pasta machine you can slice pasta with a knife to your desired thickness. Lay pasta on wax paper.

In a large pot boil water and pour about a tablespoon of olive oil in water and about 1 teaspoon of salt and bring water to a boil.
Sauce:
5 Large tomatoes sliced into small pieces
1 Large can pasta sauce
6 leaves basil chopped
3 cloves of garlic chopped
1 teaspoon oregano
1 tablespoon garlic powder
salt and pepper to taste
Sliced cooked sausage of your choice.
Put all ingredients into a sauce pan and let simmer for about 1/2 hour.
5 minutes before serving, add 1 cup of heavy cream and stir all together

Cook pasta until done, about 8 minutes.
Place Pasta on each plate, put some sausage on top and pour a generous amount of sauce over the pasta. Add a bunch of parmesan cheese. WOW! WOW! WOW! Delicious


I LOVE to add fresh mozzarella on top of sauce!


Panna Cotta With Mangoes


2 1/2 teaspoons unflavored Gelatin
2 1/2 cups heavy cream
1/2 cup whole milk
1/3 cup sugar
pinch of salt
1 teaspoon vanilla extract
1 large Mango
1/2 cup orange juice
1 tablespoon sugar

Panna Cotta: in a small bowl sprinkle the gelatin over 3 tablespoons cold water and stir to blend. let stand for about 5 minutes until the gelatin is a little like glue texture.
Pour heavy cream, milk and 1/3 cup sugar into a sauce pan. bring to a very LOW simmer (about 5 minutes), pour in gelatin mixture, stir and remove from heat. Let stand about 10 minutes and stir every few minutes. Add the vanilla and stir together. Pour mixture into 6 ramekins about 1/2 full each. (a good size ramekin is about 1 cup size). Cover and put in fridge for at least 6 hours. Overnight is BEST!

Peel Mango and slice into small slices. Pour OJ in small sauce pan and heat. Add Mangoes and 1 tablespoon sugar and cook until reduced about 15 minutes (keep stirring). Let Mangoes come to room temperature OR you can also put in fridge overnight.

When ready to serve, run a knife on the inside edge of each ramekin, place small plate on top of ramekin and flip over. Cover Panna Cotta with Mangoes and serve. This is a VERY easy recipe and so DELICIOUS!


60 Second Caprese Salad


Per Person:

1 Large Heirloom Tomato
4 tablespoons Burrata mozzarella (Or whatever SOFT mozzarella you like)
6 sprigs Basil
1 tablespoon Olive Oil
1 teaspoon Balsamic Vinegar
pinch of salt
pinch of pepper

Cut off each end of tomato where stem was. Slice tomato into 4 slices. Place a slice on plate, then some mozzarella, then a slice of tomato and continue until all mozzarella and tomato is gone and you have a nice stack. Drizzle olive oil and balsamic vinegar over top and sprinkle with salt and pepper. Add sprigs of basil on top of stack and around plate. Best served at room temperature. WOW. I could eat this all night 🙂