Welcome to the Well Done! Catering Food Blog. This Blog is about Food - Our Food and Events, Reviews of Restaurants, Food and
Cooking Products, Recipes, Tips and Trends. Please feel free to comment on any of my posts, any of these subjects and more. -Perry
By Just Bloggin About | July 13, 2013 at 05:48 PM EDT | No Comments
Berkshire pork shoulder is trimmed and seasoned with wine and an heirloom spice mixture. Once spiced, it is cured and aged to achieve a natural earthy sweetness only found in a perfect Coppa. Hailing from Emilia-Romagna, the home of Gastronomy, this product rivals the best prosciutto
By Just Bloggin About | August 31, 2012 at 09:49 PM EDT | No Comments
MUSSELS IN THAI RED CURRY SAUCE (SERVES 4)
Ingredients: 2 lbs Mussels – Scrubbed and De-Bearded 3 tsp Chopped Ginger 2 tsp Toasted Sesame Oil 2 cans of Coconut Milk 3 cloves Chopped Garlic 1 tbs Thai Red Curry Paste 1 small Minced Onion 1 Chopped Tomato 1 tbs Chopped Thai Basil 1 tbs Thai Fish Sauce
Directions: In a deep pan or dutch oven saute the garlic, ginger and onion in the sesame oil until soft. About 2 minutes. Add the coconut milk, curry paste, tomatoes and fish sauce. Simmer for 20 minutes. Add the mussels and cook until they open about 1-15 minutes. Add the basil and stir. Place mussels in bowls with some broth poured over mussels.
Garnish with a wedge of of Lime and a few sprigs of Cilantro. Serve with Crusty Bread.
By Just Bloggin About | August 21, 2012 at 01:00 AM EDT | 1 comment
We love the Italian Style Cured Meats from This Company. They are Based in Seattle and we get our Lamb Prosciutto from them. Clockwise from top: Lardo, Oregano Salami, Lamb Prosciutto, Culatello, Salumi Salami, Hot Sopressata Salami, Mole Salami, Lomo, Guanciale, Finocchiona Salami, Smoked Paprika Salami. Center from top: Cotecchino, Cotto, Coppa, Pancetta. Salumi Artisan Cured Meats is owned and operated by Mario Batali's Family. It's a very small shop and people stand in long lines to get their delicious foods. Check them out at: http://www.salumicuredmeats.com
By Just Bloggin About | August 20, 2012 at 05:26 PM EDT | 1 comment
Marinating theOrganic, Fresh Leg of Lamb with Garlic, Rosemary, Basil and Spices — at Well Done! Catering Grinding the Lamb Shaping the Balls Roasting the Peppers for the Sauce Some 'Test' Balls for me to try Right Now. When I serve these tomorrow, as a Tray Passed Appetizer , I will probably Skewer them to a Crustini Round and maybe Garnish a little Shaved Fennel . -Perry
By Just Bloggin About | August 17, 2012 at 05:06 PM EDT | No Comments
14 - Piece All-Clad Copper Core Cookware Set
At Well Done! Catering and 123 Production Catering, we get to try out some of the best cooking products available. I’ve been using All-Clad’s Copper Core Cookware for about two weeks now.
It’s All-Clad's Top of the line, and REALLY EXPENSIVE. A 14 piece set runs from $1,200.00 to 0ver $2,000.00 – depending on where you buy it.
The Copper Core line has a core that is made of copper and aluminum. Copper is a great conductor of heat so the cookware reacts quickly to temperature changes, giving excellent control. When you turn it down the pans react quickly. You might want to cook with lower heat than you are used to, it’s that reponsive.
The cookware looks great, and I love the look of the copper band. Nice riveted handles on the pan and lid. The stainless cooking surface and stainless exterior are mucho durable.
Rememer, there is a copper band around the outside of each piece and copper does tarnish. I try and avoid putting this cookware in the dishwasher even if they are officially called ‘dishwasher safe’.
I give this stuff 5 out of 5 Stars. It’s expensive, but worth it and it should last a lifetime.
By Just Bloggin About | August 16, 2012 at 08:29 PM EDT | 1 comment
This is a Good Time to Preserve California Figs. I Always like to put a small Pot of Fig Jam on our Charcuterie and Cheese Platters.
Ingredients:
3 pounds fresh organic figs - washed and stems removed
1 1/2 cups evaporated cane juice
1/2 cup organic agave nectar
Juice and finely grated zest of 1 lemon
1 teaspoon of finely chopped rosemary
2 tablespoons of port
In a large saucepan, combine all of t he ingredients but the rosemary. Simmer over medium low heat, stirring constantly. Cover and simmer for 1 hour, stirring occasionally until the mixture thickens. When the mixture gets quite thick, add the rosemary and begin to stir constantly to keep from scorching.
Test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
By Just Bloggin About | August 16, 2012 at 07:52 PM EDT | No Comments
This is the time of year to start preserving fruit. I just finished canning Organic Strawberries, Blueberries, Raspberries and Peaches. We give them as gifts to clients and serve them on our Film Production Breakfast Buffets and Craft Service Tables.
By Just Bloggin About | August 16, 2012 at 01:33 PM EDT | 2 comments
The Most Popular Appetizers this month are Mini-Chive Cheese Cakes w/ Maui Potato Chip Crusts. The look beautiful and taste fabulous. It's one of those food items that I dreamed up one night and put on a menu for a Celebrity Baby Shower. The only problem was, I had never made them before. They weren't exactly easy, but I pulled it off, they were a HUGE success, and now everyone wants them on their menus. I think it's this season's 'Lasagna Cupcake', but a lot harder to make - especially for large parties. I'll post a recipe soon. -Perry
Welcome
to the Well Done! Catering Food Blog.You will find recipes, reviews of new restaurants, food, kitchen
products, party planning & tips.. Vegan, gluten free and dairy free
recipes.As one of the Top Hollywood
caterers and personal chefs to many celebrities, we find and use the most
cutting edge tools and freshest organic foods every day. We always working with
local farmers and always checking out the newest restaurants, so we may as well
blog about them.
food
blogger, grass fed beef, celebrity food blogger, 123 production catering,
restaurant reviews, Well Done! catering food blog,food blog, recipes, organic,
reviews, wedding, party ideas, entertaining ideas, product reviews, caterer
blog, chef blog,organic, grass fed beef, los angeles food blog.
Welcome
to the Well Done! Catering Food Blog.You will find recipes, reviews of new restaurants, food, kitchen
products, party planning & tips.. Vegan, gluten free and dairy free
recipes.As one of the Top Hollywood
caterers and personal chefs to many celebrities, we find and use the most
cutting edge tools and freshest organic foods every day. We always working with
local farmers and always checking out the newest restaurants, so we may as well
blog about them.
food
blogger, grass fed beef, celebrity food blogger, 123 production catering,
restaurant reviews, Well Done! catering food blog,food blog, recipes, organic,
reviews, wedding, party ideas, entertaining ideas, product reviews, caterer
blog, chef blog,organic, grass fed beef, los angeles food blog.
food blogger celebrity reviews Well Done! catering food blog food blog recipes
Blog here.
Grinding the Lamb
