Empanadas, Quesitos, Paella and more…

Archive for January, 2012

Recipe of the Day – Fish Ceviche

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added.

Total time – 4-6 hours (including inactive/Refrigeration time before serving)

Yield – 6 servings

Serving suggestion – with tostones, plantain chips or tostadas

Ingredients

  • 1½ lbs. sea bass or other white, boneless fleshed fish
  • ¾ cup Lemon Juice
    ¾ cup Bitter Orange Marinade \½ cup fresh squeezed lime juice
  • 2 tsp. fresh squeezed ginger juice 6 cloves fresh garlic, minced
  • 1 tsp. recaito
  • 1 medium red onion, sliced
  • 1 cup celery, sliced
  • 2 tsp. chopped fresh cilantro Salt to taste
  • 1 Red Hot Pepper
  • ½ cup clam juice

Procedure

Cut fish in 1″ x 1″ x ¼” pieces.

In glass bowl, combine lemon juice, bitter orange, lime juice, ginger juice, garlic, and Recaito. Add fish and mix well. Cover and marinate in refrigerator for 4-6 hours until it is cooked by the citrus juices. It will become opaque all the way through.

Add onion rings, celery, cilantro and salt to taste.

In blender, puree the pepper with the clam juice. Add to the ceviche a little at a time until you acquire the desired level of heat.

Buen provecho!

For great party tray ideas visit us at www.piscolabiscatering.com

Party menu planning made easy.

Getting ready for  a special event? Piscolabis Catering has a wide variety of unique Party Trays and Dinner Packages; perfect for your next home gathering, office or special events that will save you the time and trouble of flipping through every recipe book you own to create your party menu.

Planning an event and menu can be very time-consuming and stressful. Our catering consultants will assist you with all your needs; from menu selection, to serving options and rentals.

Our menu is inspired by the Puerto Rican and Latin cuisine. We only use fresh products and prepare every dish to order. So before you hit the grocery store looking for ideas check us out at www.piscolabiscatering.com. You will find well coordinated and balanced dinner packages. Each selection is carefully chosen for its’ taste appeal and appropriateness for a buffet or dinner party type service. Our specialty is the Empanadas and Paella. We also provide a wide variety of Themed Buffets and can design a personalized menu for as low as $9.95 per person.

Planning your next office meeting lunch? Tired of the same Tex-mex, BBQ, creat-your-own cold cut sandwich and pizzas? What about trying something new like Paella? We offer 5 different types of this famous Spanish dish. And our sandwiches, well; we have added a Latin twist to all of them to make them different and better.

Visit us at www.piscolabiscatering for our complete menu and party tray ideas.

 

Recipe of the week – Tostones

Tostones are a favorite side dish in Puerto Rico, Cuba and the Dominican Republic. They are also eaten in Central America and throughout South America.

Ingredients

  • 3 green plantains, peeled and sliced diagonally into 1-inch pieces
  • Lots of cooking oil to deep-fry in a large heavy pan

Directions

Heat about 1/2 inch of the oil in the large heavy pan over medium-high heat. Add the plantain slices. Do not over crowd the frying pan! Turn them frequently until they begin to brown. Remove and repeat with a remaining slices. Tip – to remove the excess fat (oil), place them on paper towel or brown paper bag.

When finished with all the slices, press each of them using a small plate to about 1/3 inch. Tip – you can do this once you start removing the first batch of slices

Return half the flattened slices to the hot oil and fry again on each side until well browned and crispy. Drain on paper towels or brown paper bag and repeat with the remaining flattened slices.

Season to taste and serve Serve hot.

How to serve

  • Tostones go good with all kinds of dishes. Serve them on the side of chicken, beef, pork, shrimp or any seafood dish.
  • Dip them in your favorite dressing or sauce. Your imagination is the limit….

Enjoy!

Like this? Send me an email at piscolabis@piscolabiscatering.com.

How much food I need to entertain a crowd…

The number one question we get from our clients during the event planning process is how much food and beverages they need to serve their guests. The most important factor you need to consider is the type of event; formal (sit down), buffet (self served) or passed (Hors D’oeuvres).

For formal or sit down events, the amount of food is pretty much determined by the number of place settings. However, if you are planning a self served buffet or passed Hors D’oeuvres, there some other basic factors you need to consider.

  • Day of the week – as a general rule; people are more relax during the weekend so they tend to eat more and try new things.
  •  Time of the event – the closer to a meal time, the more people will expect.
  •  Length of the event – the longer the event, the more you will need.
  •  Age group of people – this is a very important one and one most people over look. Single and young people will always eat more. Married couples (especially with kids) are on a daily schedule and they always plan for the “what if”; so there’s a very good chance they will have a snack before showing to your event. The same with the elders; they are on the clock and have a daily plan for their meals and snacks.
  •  Type of food – this is a critical one. Themed events, as well as ethic food can turn into a disaster. You know your guests more than anyone else so run down the list to get an idea if a themed event will be a good idea. If so, try to stay within the most popular ones; like Mexican, Italian, Caribbean or American. Combining a couple of them is not a bad idea.

Here are some other tips,

  • Always round-up your estimates.
  •  Anticipate which food selections will be most popular and serve more of them than the general portion guidelines suggest.
  •  The more choices you offer, the smaller your calculation of individual portion size should be.
  •  Assume your guests will taste everything on a buffet, but the tastes will be small. However, overall consumption per individual will be greater than if there were fewer choices.
  •  Add “bulk” items to your menu such as bread, crackers, nuts, olives, cheese, etc.

What about individual serving size? Here is basic guidelines caterers use for various foods. Multiply these estimates by your number of guests and, once again, always round-up your estimates.

Portion Size Per Person

Hors d’oeuvre

  • 6 bites when preceding a meal.
  •  4 – 6 bites per hour when hors d’oeuvre are the meal.
  •  The longer your party and the larger your guest list, the greater the number of selections you should offer.

The Main Meal

  • Poultry, meat or fish – 6 ounces when you have one main dish, 4 ounces when you offer two or more main courses.
  •  Rice, grains – 1.5 ounces as a side dish, 2 ounces in a main dish such as risotto.
  •  Potatoes – 5 ounces
  •  Vegetables – 4 ounces
  •  Beans – 2 ounces as a side dish
  •  Pasta – 2 ounces for a side dish, 3 ounces for a first course, 4 ounces for a main dish
  •  Green Salad – 1 ounce undressed weight

Desserts

  • 1 slice cake, tart or pastry
  •  4 ounces creamy dessert such as pudding or mousse
  •  5 ounces ice cream
  •  When serving two of the above, reduce each by half.

Beverages

  • 1 drink per person every ½ hour for the first hour, then 1 drink per hour for each additional hour.

General Beverages (coffee, tea, juice, water) – 1 gallon = 128 oz or 16– 8 oz cups in a gallon (2 cups per person)

Beer

  •  1 case beer serves 24-12 oz bottles
  •  1 keg beer serves 165.3 –12 oz beers or 15.5 gallons
  •  1 keg = 7 cases of beer
  •  1 pony keg (1/2 keg) serves 83-12 oz beers or 7.5 gallons

Wine/Champagne

  •  1 bottle of wine serves 5 (5 oz glasses)
  •  1 case of wine = 12 bottles of wine serves (60-5 oz glasses)
  •  1 bottle champagne serves 6 (4 oz glasses)

A Few Other Menu Planning Tips

  • Don’t repeat a main ingredient. For example, don’t serve a shrimp appetizer and shrimp main dish.
  •  Consider the colors of the food that will be served together and make sure there is variety.
  •  Offer both hot and cold foods on a buffet.

Tips when hiring a caterer,

  • Big is not always better. Some big companies sub contract their work to smaller ones. Verify this is not the case with yours.
  • Ensure they have a cancellation policy.
  • Find out when is the last day to provide a final count.
  •  If they are serving the food, ask them about their left-over policy.
  •  Ask for references.

We hope these tips have been helpful. For more information, please visit us at http://www.piscolabiscatering.com.

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