House Specials Chefs and Caterers

11/11/2014

Special Offer for Dinner

09/23/2014

Summer is over and Fall is here! Cooler weather and hearty meals are around the corner. Here is a classic meal that will warm the soul! Make a lot and freeze what you don't eat for when it really gets cold.
Happy cooking,
Chef Terry
House Specials Personal Chef

03/25/2014

Huevos Rancheros
One of my ABSOLUTE favorites!

6 corn tortillas (I think corn tortillas are immensely more flavorful wheat)

4- 6 eggs (traditionally the eggs are prepared fried, but if you can’t handle the runny yellow stuff, then go ahead and beat them up. Poor little egg, what did he ever do to you?)

8 slices bacon (You can skip this ingredient if you’re watching your cholesterol or salt intake. I personally have a secret love affair with bacon.....shhhhh)

1 avocado (another affair of mine)
sour cream
cheese, I like Pepper Jack
cilantro
pico de gallo
or homemade salsa, see our other post for this

Warm the refried beans in a sauce pan.
Chop the cilantro
Grate the cheese

Heat some oil in a non stick skillet, about 1 tablespoon. Place corn tortilla in skillet and cook for about 30 seconds per side. Place on paper towels.
Be careful not to keep them on the heat too long, they can burn easily.

Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
Or beat them for scramble eggs.

Now comes the fun part, layering the goodies.

Lay warm tortilla on a plate, then refried beans, then salsa, then eggs, then cheese, then more salsa, then sour cream, then sliced avocado, then chopped cilantro and top with bacon slices.

Now…….. ranchero nirvana!

Yield: Makes 2-4 servings, depending on your appetite.

03/25/2014

Grilled Citrus Rosemary Pork Chops

4 pork chops, thick ( I bought these at Whole Foods Market)
2 tablespoons Borsari Citrus Seasoning
rosemary sprigs
olive oil
3 tablespoons fresh juice from orange
1 teaspoon orange zest

Preheat grill for about 10-15 minutes. Let it get piping hot. Temp inside grill comes to about 500+ degrees.

Generously season chops with Borsari and brush with olive oil until glistening, drizzle orange juice over top and rub zest on chops.
Let them sit for about 30 minutes.

Grill chops until desired doneness; safe temp for pork is now 145 degrees. Turning once.

*Grilling Tip: When you place any type of meat on a hot grill, don't touch it until it releases from the grate. For these chops about 5 minutes. That's how I get those beautiful grill marks.

Let sit for about 3 minutes. This allows juices to set in the meat.

Rub rosemary leaves on chops. Like a little pork chop massage.

Bon Apetit'
Serves 4
Recipe from House Specials Chefs and Caterers

03/23/2014

I remember my Grandmother McKinney cooking pies and homemade Chicken and Dumplings in her apron. I still have it.

For Viola Culber, Grandma's apron left an indelible impression. Read why. ---> http://bit.ly/PylgMH
Do you have fond memories of people you love wearing aprons?

03/23/2014

More shrimps please!

Test Kitchen Approved—Dinner Tonight: Hot and Spicy Shrimp: http://bit.ly/1jhzIkM

03/23/2014

lemony freshness….

Let the spring cleaning begin!

Make natural cleaning products at home with items you probably already have: http://bit.ly/1iO2mvJ.

03/23/2014

Recipe of the Day: Giada's 5-Star Chicken

This tried-and-true dinner is also suprisingly healthy: http://bit.ly/1dB8VfO!