Thursday, November 14, 2013
what better way to enjoy all that the holidays have to offer than a certified Personal Chef come to your home to prepare and serve up a multi-course holiday feast .
Service Includes a cocktail hour, soup/salad, main course and a sublime dessert that will top off your family dinner and be the talk into the new year.
Book now and receive 10% off of your total booking (new client only).
Posted at 01:36 AM
Thursday, November 7, 2013
8 While the breast is resting, if you want to make a little gravy with the drippings. Take the roasting pan with drippings and place over two burners on the stove-top on medium. Sprinkle with flour and stir until the flour is incorporated into the drippings. Slowly add stock, whisking constantly, until smooth. Season with salt, pepper, and ground sage & thyme. simmer until thick.
Posted at 11:03 PM
Thursday, November 7, 2013
6 Roast at 400° for 20 minutes, then drop the heat to 325° and roast for another 10-15 minutes, or until the internal temperature of the breast reads about 155° on a meat thermometer.
7 Once the turkey reaches that temperature remove it from the roasting pan and tent it loosely with foil. Let it rest at least 10 minutes, and up to 25 minutes.
Posted at 11:00 PM
Thursday, November 7, 2013
3 Remove the skin from the breast. Put the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about 1/4 inch thick.
4 Trim the pounded breast until it is roughly a rectangle. Spread a thin layer of the stuffing over the breast, leaving about 3/4 inch around all sides. Tightly roll
5 Tie the breast tightly with string and set in roasting pan.
Posted at 11:00 PM
Thursday, November 7, 2013
2 Cook bacon on medium heat until crispy. Remove the bacon to a paper-towel lined plate. You should have at least a tablespoon of fat in the pan. Heat the same pan on medium, add the and cook until the shallots begin to brown. Add the cranberries, sage and mushrooms. Stir well and cook 2-3 minutes. Add breadcrumbs, parsley, bacon, stock and stir well. Remove from the heat and allow to cool.
Posted at 10:50 PM
Thursday, November 7, 2013
1 Place dried porcini mushrooms in a bowl. Cover with hot water and let sit for 15 minutes or so while the bacon in the next step is cooking. Once re-hydrated, then chop.
Posted at 10:40 PM
Thursday, November 7, 2013
Holiday Recipe: Stuffed Turkey Breast
boneless turkey breasts (about 4 lbs)
½ ounce dried porcini mushrooms 2 thick slices of bacon* ½ cup minced shallot 4 Tbsp chopped dried cranberries 2 teaspoon minced sage 1 cup breadcrumbs 2 tablespoons chopped parsley Salt and pepper Poultry seasoning ¼ cup Dijon Mustard 2 cups chicken stock
Posted at 10:39 PM
Wednesday, September 11, 2013
Longhorn Catering & Personal Chef Services is would like to assist Liaison College of Culinary Arts- Barrie Campus in promoting a new program they are offering.
The college will now be renting out space for private meetings and functions.
Posted at 05:52 PM
Friday, July 19, 2013
I realize that we are still in the middle of summer holidays, but you can never be too early to start booking holiday events. Weddings, Office Parties, Thanksgiving Gathering, Halloween Bash's, Christmas Gatherings, and Ringing in the New Year. We are the team that will give you a gathering that will be remembered for years to come.
Posted at 08:27 PM
Wednesday, January 2, 2013
Well, 2012 is gone and 2013 is here. Now is the time to think about all of your holiday gatherings, and have the crew of Longhorn Catering & Personal Chef Service come in and prepare one of our mouth watering menus for you and your guests. Gentelmen: Not sure what to do for that special someone, why not treat her to a romantic dinner in the comfort of your own home. Call us and we will set it up.
Posted at 05:37 PM
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