Simply Spectacular by Ashley

Ashley J. Rosemond

Simply Spectacular (Preview) “Useful tips and delicious no fuss recipes from Your favorite caterer, to help make your Next event or everyday meals, Simply Spectacular.”

By: Ashley J Rosemond Head Chef/Owner of HoneyBun Catering

Simply Spectacular

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher Copyright © 2014 Ashley Rosemond All rights reserved.

ISBN-13: 978-0615981550 (Famous Entertainment) ISBN-10: 0615981550

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Ashley J. Rosemond

Chapter One: Signature Drinks During my course of catering different events, and entertaining friends at home, I often make yummy cocktails, smoothies, and blended drinks for my guests. There’s no better way to relax with friends than with a pitcher of something special to spark excitement and keep the good times going. My signature drinks are an amazing compliment to any meal. So whether you’re trying to please a crowd of “thirsty” guests, or just a few “thirsty” friends, these signature specialty drinks are sure to please.

Ashley J. Rosemond

Taxi Cab (I call this drink a ‘Taxi Cab’ not only just for it’s yellow color, but because that’s what you’re going to need to call after too many of these!) 1 cup of ice 1 cup of simple syrup (to make simple syrup, mix equal parts sugar and boiling water, then let cool) 1 cup of coconut rum (Malibu) 1 cup of Light rum (Bacardi) 1 cup of pineapple rum (Captain Morgan) 2 cups of strawberry banana orange juice blend 1 cup of pineapple juice 1 cup of guava nectar 1 tablespoon of orange zest (to zest an orange, using a fine microplane; grate only the orange part of the orange off leaving the bitter white (pith) behind. Juice from 1 sweet orange (same one you got the zest from! Waste not want not!) In a pitcher, add the orange zest, ice and simple syrup. Mix until the orange zest begins to release its fragrant oils. Then add the rest of the liquids and serve over ice. Makes 8 servings

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Cotton Candy Sweet & Sour Martini’s These martinis are always a hit at any get together! 8 cups of cherry vodka 1 cup of Gin 3 cups of simple syrup 1 cup of real lemon juice 1 pound of cotton candy In a large pitcher combine all of the liquids. Stir then chill. To serve, pour into chilled martini glasses and top with a handful of cotton candy! Makes 10 servings

Ashley J. Rosemond

Strawberry Lime Mojitos A delicious spin on a traditional mojito 5 cups of light rum (Bacardi) ½ of a cup of sugar 1 cup of real lime juice 1 tablespoon of lime zest ¼ oz. of mint leaves 1 pound of strawberries 2 cups of water 5 cups of lemon lime soda In a saucepan, add the strawberries, half of the sugar, water, and lime juice. Bring to a boil then reduce heat to a simmer. Let the mixture reduce by half (about 20 minutes) until the strawberries begin to release its liquid and the mixture turns a deep red color and thickens enough to coat the back of an spoon. Let the strawberry lime ‘syrup’ cool completely until its room temperature. In a pitcher add the mint and rest of the sugar and bruise the mint leaves with a fork to release the oils. Add the rum, lime zest and soda. Chill for about an hour. Serve in chilled glasses and top with the strawberry lime syrup. Makes 8 servings

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CHAPTER TWO: Delicious Soups, Stews, & Salads Sometimes a one pot meal can not only save the day when you are pressed for time, but can also take you back to fond memories. Try these yummy recipes, to add a little something special to your day.

Ashley J. Rosemond

My Famous Chili I have made so many different variations of chili in my time, but this recipe is my favorite. Everyone always loves a bowl on a cold day or at a sports get together. 2 pounds of ground beef, chicken or turkey 2 pounds of any steak, trimmed of fat and cut into 1 inch cubes 1 large onion 1 large green bell pepper 1 large red bell pepper 1 clove of garlic minced ½ a teaspoon of ground cayenne pepper 2 teaspoons salt ½ a teaspoon pepper 1 can of crushed tomatoes 1 small can of tomato paste 2 tablespoons of ground chili powder ½ teaspoon paprika ½ a teaspoon of ground cumin ½ a teaspoon or red pepper flakes

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1 teaspoon of thyme 1 can of corn 1 large diced carrot 1 can of kidney beans 1 can of stock 6 cups of water 2 tablespoons of oil In a large pot sauté the onions, carrot, bell peppers, salt, and pepper in oil until slightly tender. Add ground meat, steak, chili powder, thyme, cumin, cayenne, red pepper flakes, and garlic. Brown the meat on medium heat. Add the stock, water, tomatoes, paste, corn and beans. Simmer on low until the steak is tender o\and the liquid turns into rich gravy. Add a little water if the sauce gets too thick, and use more or less cayenne and hot pepper to fit your taste. *Tip: Serve on top of plain cooked spaghetti, with crackers, on top of corn chips, on burgers or hot dogs…the choices are endless. I love mine on top of corn chips with shredded cheddar cheese, diced red onion, sour cream, chives, and sliced avocado! Makes 5 servings 11

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Southern Style Stewed Black Eyed Peas These stewed black beans have been a staple in my cooking for many years. I can totally be in Heaven with just a bowl of rice and a couple ladleful’s of this on top. Definitely an oldie but goodie. 1 bag of dried black-‐eyed peas (would be good to soak the peas overnight covered in warm water to reduce the cooking time) 2 pounds of smoked ham hocks or smoked turkey necks 1 teaspoon of salt 1 teaspoon of hot sauce 1 bay leaf 1 large onion diced 1 clove of garlic diced ½ teaspoon of pepper ½ cup of tomato sauce ¼ cup of white vinegar ½ a gallon of water 2 tablespoons of oil In a large pot sauté the onion and garlic until they become slightly translucent. Add the smoked meat and brown slightly. Add the water, vinegar, salt pepper, bay leaf, tomato sauce, and hot sauce. Bring to a boil then reduce heat to a simmer, and cook for 45 minutes or until the meat starts to break down. Add the beans and simmer for 2 hours. Add water as needed and salt and pepper to taste. Cook until the beans are tender and have made a rich gravy. Serve on top of fluffy buttered white rice. Makes 8 servings 12

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Chicken & Dumplings w/ Honey Cornbread

Ashley J. Rosemond

Easy Chicken and Dumplings This recipe is one of my fiancée’s favorite things that I make for him. It always brings a smile to his face, and also makes the house smell so good as it cooks. Make someone’s day with a big bowl of this. 3 pounds of boneless chicken breast, cut into 2-‐inch cubes 1 chopped small onion 2 tablespoons of oil 4 cups chicken broth 1 cup of water 2 cups of milk 2 cups self-‐rising flour 1 tablespoon all purpose flour 1 sliced medium carrot 1 container of frozen peas ¼ teaspoon paprika 1 teaspoon minced garlic 1-‐tablespoon thyme Salt + pepper to taste 14

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In a large pot, cook the chopped onion in the oil on medium heat, until translucent. Add the chicken breast, a dash of salt, a dash of pepper, the sliced carrot, paprika, and thyme. Cook until the chicken gets a light golden brown color. Add the tablespoon of all-‐purpose flour, and toss the chicken thoroughly and make sure the flour lightly coats the chicken. Add the chicken broth, minced garlic and milk and bring to a boil. Reduce to a simmer and cook until the sauce thickens and the chicken begins to flake. About 25 minutes. In a separate bowl, mix the cup of water to the 2 cups of self-‐rising flour. Stir until a nice tight dough forms. Form the dough into teaspoon-‐sized balls and drop into the pot of simmering stew, in different spots. Try not to over stir the pot. Just make sure the dumplings stay separated. The dumplings will be ready when they float to the top. The soup is ready when the sauce is thick and can coat the back of a spoon. Add more chicken stock if it gets too thick. Add the frozen peas at the end and stir everything together good and make sure all the ingredients are nicely incorporated. Remove from heat, and enjoy. The sauce will thicken more as it cools. *Tip: This is great with either the best cheese biscuits, or some warm crusty bread with some easy Parmesan butter spread on it.

Ashley J. Rosemond

Chapter Three: Tasty Tidbits (Appetizers) What’s a party without finger food to enjoy while you socialize? I am the kind of girl whom can make a meal out of great appetizers. Being a caterer, I always have to make something good for guests to nibble on while they are waiting for the meal to start. So I always try and go for a recipe that’s easy to make, but big on flavor. Whether you are having a cocktail party, need a quick snack, or watching the game, try out these recipes, they will definitely be a huge hit. Arrange them on pretty platters and serving dishes to make even these simple treats unforgettable.

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Sweet Potato Fritters I love this recipe around the holidays when I always seem to have left over sweet potatoes laying around. 1-‐cup ricotta cheese ¼ cup powdered sugar 2 medium sweet potatoes Salt + pepper ½ cup self-‐rising flour 4 cups of oil Bake the sweet potatoes at 350 until they are soft. Let them cool them remove the skin. In a large bowl, mash the potatoes until they are broken down but still chunky. Add the ricotta cheese, a dash of salt and a dash of pepper, and the flour. Mix well then spoon the mixture by the teaspoon and fry in hot oil. Cook until they are golden brown, drain on a paper towel and dust with powdered sugar.

Ashley J. Rosemond

Outrageous Stuffed Turkey Meatballs

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Outrageous Stuffed Meatballs These meatballs are always such the rave every time I make them. People are so surprised when they bite into them and see that they are extra special. 2 pound of ground beef, chicken or turkey 1 small minced onion 1 teaspoon minced garlic Salt + pepper 1-‐teaspoon ground sage 1 large egg 2 slices of white bread soaked in half a cup of milk 1 8oz block of Monterey jack cheese cut into ½ inch cubes 1-‐tablespoon parsley 1 teaspoon Italian seasoning ¼ cup dry Italian breadcrumbs 1 green pepper minced finely 4 tablespoons oil 2 tablespoons of minced sundried tomatoes 4 strips of bacon chopped finely and very crispy In a large bowl mix all of the ingredients, except the cheese until they are well incorporated. Form into tablespoon sized balls. Poke a little hole in the center and stuff it with a cube of the Monterey jack cheese. Form the meat back over the hole and form the ball. Brown the formed 19

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meatballs in the oil until a crust forms. Bake for about 20 minutes at 325. *Tip: Serve with Easy gravy, Easy pesto, Easy marinara or they are great by themselves.

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Our Famous Salmon Croquettes These salmon croquettes are so good either for breakfast or as an appetizer. Even picky fish eaters always love these. 2 pounds of cooked boneless, skinless Salmon 2 large eggs 1 tablespoon Dijon mustard ¼ cup dry Italian breadcrumbs Salt + pepper Dash of hot sauce 21

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1 teaspoon grated lemon zest 1 teaspoon minced garlic ½ teaspoon minced dill 4 cups of oil 1 small finely chopped sweet yellow onion 1 small finely chopped red bell pepper 1 small finely chopped green bell pepper In a large bowl, mix all of the ingredients together until the mixture is thick enough to form balls. Add more bread crumbs if you need to. Using a teaspoon, form into balls or cakes then fry in oil until they are golden brown. Drain on a paper towel. Serve with our kicked up sour cream.

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Â Lobster Deviled Eggs

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Ashley J. Rosemond

Loaded Deviled Eggs This recipe takes a classic to such a whole other level. These are great when you’re feeding a crowd. They are inexpensive and so easy to make. Plus the shrimp gives it such an elegant touch. 1 dozen cooked, deshelled hardboiled eggs 1-‐cup mayo 1 tablespoon yellow mustard 1 and ½ tablespoon sweet relish Salt + pepper Dash of hot sauce 1 tablespoon minced chives Paprika ¼ cup cooked crispy chopped bacon 12 cocktail shrimp 1-‐tablespoon parsley Slice the eggs in half carefully and put the cooked yolks in a bowl. You should end up with 24 halves. In a bowl, combine the egg yolks, mayo, mustard, a dash of salt and pepper to taste, a small dash of hot sauce, relish, and parsley. Mix everything until it is mixed very well. Using a teaspoon or piping bag (if you are feeling fancy) and fill the egg white cups with the egg yolk mixture. Top them with a light dusting of paprika and chives. Then top half of the halves with the cooked bacon, and the other half with one cooked cocktail shrimp. Enjoy! *Tip: You can add your favorite ingredients to these deviled eggs like cooked Lobster, chopped jalapeño peppers, diced bell peppers, sundried tomatoes, or diced cucumbers that have been marinated in our easy vinaigrette. 24

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Ashley J. Rosemond

Simply Spectacular

Chapter Four: Enticing Entrees It was so tough to narrow down recipes for this chapter. There are just so many dishes that I love and that are always well received. So I decided to add a few classics comfort food dishes, a few exotic dishes, and a few of our signature dishes. These are our favorite dishes. Dishes most requested by our clients, things I make for family and friends, dishes for you to make memories with.

Ashley J. Rosemond

Our Famous Garlic Herb Mojo Roasted Chicken This roasted chicken is always requested. You can never get bored with chicken when you have it this way. Great for a Sunday dinner. 1 whole chicken cut up (2 wings, 2 thighs, 2 breasts, 2 drumsticks) or leave whole ¼ cup vinegar 1 tablespoon minced garlic 1-‐teaspoon garlic pepper 28

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2 cups water 1-‐teaspoon paprika 2 teaspoons adobo seasoning 1 packet of Sazon seasoning 1-‐teaspoon thyme 1 sliced red onion 1 bay leaf 3 – 5 white potatoes (cubed) Preheat oven to 375. In a roasting pan, add the 2 cups of water, bay leaf, and minced garlic. Layer the sliced red onion on the bottom of the pan to form a bed for the chicken. Add the chicken and drizzle with the vinegar. Season the chicken on both sides with the adobo, paprika and garlic pepper. Arrange the chicken skin side up. Top the chicken with the packet of Sazon, and thyme. Roast uncovered in the oven until the chicken is golden brown, or about 1 and ½ hours. Remember halfway through cooking to flip the chicken and baste with the cooking liquid and brown both sides. If you notice the water has evaporated and the onions begin to stick, add a little more water to the pan. In the last 20 -‐ 30 minutes of cooking flip the chicken again, Add Potatoes and finish roasting skin side up. * If you use whole chicken wrap in foil, Do Not turn. In the last 20 – 30 minutes of cooking open foil, add potatoes and finish roasting. *Tip: After the chicken is cooked, you can use the pan dripping and onions to make a gravy, or use it to top mashed potatoes, or rice.

Ashley J. Rosemond

Easy Veggie Burgers 3 cups of cooked brown rice 1 cup of cooked black beans (vegetarian refried beans are great) 1 small onion 1 medium diced green bell pepper 1 medium diced red bell pepper ½ teaspoon ground sage Salt + pepper 1 large diced carrot 1 cup of your favorite mushrooms (diced) 2 cups of flour 2 cups oil ½ teaspoon paprika ½ teaspoon garlic powder 1-‐cup sweet yellow corn 2 tablespoons of oil In a skillet, sauté the onion, carrot, bell peppers, corn, cooked black beans, and mushrooms in 2 tablespoons of oil. Cook the veggies and beans on medium-‐low heat until they are completely cooked, soft, and can easily be mashed with a fork, about 10 minutes. When the veggies are cooked and soft, remove them from the heat, place in a bowl. Allow the mixture to cool until it is able to be managed by hand. Once the 30

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mixture has cooled, with clean hands begin to mash the beans and veggies with your fingers until it becomes kind of a paste. Add the cooked brown rice, a dash of salt and pepper, paprika, sage, and garlic powder. Continue to mash all of the ingredients until the mixture can form a burger. Dust the veggie burger patty with flour and then pan fry in oil until golden brown. Drain on a paper towel before you assemble the burger. Serve on a toasted bun with lettuce, tomatoes, pickles, and vegan cheese. *Tip: This burger would be great with a dollop of roasted red pepper caper mayo (from the salmon recipe)

Ashley J. Rosemond

Chapter 5: Spectacular Sides All of these sides would be a great addition to any meal. They are definitely not just an after thought. These recipes can definitely make a statement along with any main course. These dishes are a great way to make sure every course of your meal is unbelievable.

Simply Spectacular

Honey Candied Yams Candied yams are a great way to get bang for your buck. It’s so easy to make, and very affordable. Make a bunch of these for a gathering. Your guests will think they having a treat. 2 large peeled half cooked jumbo yams, cut into 2 inch chunks 2 tablespoons of water ¼ cup lemon juice 1 cup of sugar ½ teaspoon ground cinnamon 2 cups of water ½ cup golden raisins ½ cup of honey 2 tablespoons of butter In a baking dish add the half cooked yams. Pour the lemon juice over them. Then drizzle with honey, cinnamon, and sugar. Add the water, butter and raisins to the pan. Cover and bake at 350 for 45 minutes. Check every 15 minutes and spoon the yams with some of the pan liquids. In the last 5 minutes of cooking, remove the cover and slightly brown the top. The yams should be nice and soft, not mushy.

Ashley J. Rosemond

Our Famous 7 Cheese Mac and Cheese How could I do a cookbook without adding our famous 7 cheese mac and cheese? This is our secret recipe, now being given to you to wow and amaze. Be careful, some people have been known to get addicted. 1 pound cooked elbow macaroni 2 cups sharp cheddar cheese 1 cup mozzarella cheese 1 cup Monterey jack cheese 34

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1 cup mild cheddar cheese 1 cup Asiago cheese ½ cup parmesan cheese 2 cups Velveeta cheese 5 large eggs ½ tablespoon salt ½ teaspoon pepper 2 cups warm milk 1 tablespoon butter In a large buttered casserole baking dish, add the warm macaroni noodles. Add the butter, salt and pepper. Stir the butter in the warm noodles to melt it and coat the noodles. In a separate bowl, wisk the eggs together then mix them into the macaroni. Add the milk to the macaroni and egg mixture. Mix well and make sure all of the macaroni is covered with the eggs and milk. Add all of the cheeses except for 1 cup of sharp cheddar. Mix all of the cheeses in and smooth the top. Add the remaining cup of sharp cheddar over the top. Bake at 325 for 35-‐40 minutes or until all the cheese has melted and the top is slightly browned.

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Braised Greens with Smoked Turkey This southern classic is a great addition to almost any meal. These braised greens are so fresh, meaty, and comforting. Sometimes I just eat a bowl of these by themselves. 1 pound rinsed chopped mustard greens 1 pound rinsed chopped collard greens 2 pounds smoked turkey wings or necks (ham hocks work also) 1 large chopped onion 36

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¼ cup vinegar 1 tablespoon salt ½ teaspoon pepper 1 tablespoon minced garlic 1 teaspoon paprika 8 cups of water 4 cups chicken stock 2 tablespoons oil In a large stock pot, sauté the onion and garlic on medium heat until they are soft. Add the smoked turkey and cook for 5 minutes. Add all of the rest of the ingredients and bring to a boil. Reduce the heat to a fast simmer, and cook for 2 hours or until the greens are nice and tender and the smoked turkey begins to flake in the braised greens. Stir every 20 minutes and make sure there is enough liquid in the pot. Remember the greens will cook down, it may seem like a lot of greens, but the volume will reduce dramatically during cooking. The liquid should come about ¾ of the way to the greens not cover it.

Ashley J. Rosemond

Coconut Rice and Peas This classic is a great recipe to have in your back pocket. It is super versatile, and pairs well with so many different dishes. 2 cups uncooked rinsed rice 2 cups water 2 cups chicken broth 1 cup cream of coconut 1 and ½ cup red kidney beans ½ tablespoon salt ½ teaspoon pepper 1 teaspoon thyme 1 teaspoon minced garlic 1 small minced onion 1 small chopped green bell pepper 2 tablespoons oil 1 chicken bullion cube In a medium pot sauté the onion, garlic, bell pepper, and kidney beans in the oil. Cook until the onions are soft. Add the water, chicken stock, salt, pepper, thyme, cream of coconut, and thyme. Bring to a boil. Add the rice then turn the heat to very low and cover. Cook for 35 minutes on low heat until the rice is fluffy and the water has cooked out.

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Chapter 6: Sweet Treats Nothing ends a meal better than a delicious sweet treat. I make many different desserts, but these recipes that I have included are recipes that are very close to my heart. These are the things I make for myself, friends, loved ones, big events, small events; I just love these great desserts. Try them all. I can guarantee you that any one of these decadent delights will be the rave of your next meal. A perfect way to end a perfect meal.

Ashley J. Rosemond

Loaded Oatmeal Raisin Ranger Cookies These cookies are definitely not your average oatmeal raisin cookies. They are so special and are a great to make for any occasion. 2/3 cup sugar 2/3 cup brown sugar ½ cup butter ½ cup shortening 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla extract ½ teaspoon baking powder ½ teaspoon salt 2 eggs 3 cups old fashioned oats 1 cup all purpose flour 1 cup raisins 1 cup rice cereal ½ cup chopped toasted walnuts Heat oven to 375. In large bowl, mix all ingredients except the oats, flour and raisins with a spoon. Stir in the oats, flour and raisins. On ungreased cookie sheet, drop dough by the tablespoon 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack, or cookie plate. 40

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Big Apple Dumplings When I am having a large event and I have a lot of people to feed, but I still want them to feel like I have put fine detail into every serving, I like to make these. These apple dumplings are so elegant and delicious. Think of them as the freshest, yummiest apple pie that you have ever had. 6 peeled, cored granny smith apples 1 cup raisins 1 cup brown sugar 8 teaspoons butter ½ tablespoon vanilla extract ½ cup old fashioned oats 3 pie crusts cut in half (6 halves) In a bowl, mix the butter, sugar, oats, vanilla, and raisins. Mix well. Place an apple right side up in the center of a halved pie crust. Fill the center of the cored out apple with a teaspoon of the filling mixture. Fold the corners of the pie crust over the top of the apple. Do this on all sides until the apple is totally covered by the pie crust. Use your fingers to firmly crimp the edges closed. Bake at 300 for 35-‐40 minutes, or until the crust is golden brown. Let the apples rest for 5 minutes before you break into them. Serve with fresh whipped cream or rum raisin ice cream.

Ashley J. Rosemond

Loaded Chocolate Chunk Cookies These cookies are a chocolate lovers dream. They are so succulent, kind of like a truffle cookie. 1 cup butter ¾ cup sugar ½ cup brown sugar 1 teaspoon vanilla 2 eggs

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2 ¼ cups all purpose flour 2 oz. melted butterscotch chips ¼ cup unsweetened baking cocoa 1 teaspoon baking soda 1 cup milk chocolate chips ¼ cup chopped macadamia nuts ½ cup white chocolate chips Heat oven to 350. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in melted butterscotch, vanilla and eggs. Slowly add in the flour, cocoa and baking soda until mixed. Fold in the white and milk chocolate chips. Drop by the teaspoon 2 inches apart on the cookie sheets. Bake 9 to 11 minutes or until set. Cool for 2 minutes, and then remove from cookie sheets to cooling racks, or cookie plates. Cool completely, about 15 minutes.

Ashley J. Rosemond

Chapter 7: Something Extra Special Here are some extra recipes to try out with your dishes to make sure your meal is definitely simply spectacular.

Simply Spectacular

Kicked Up Sour Cream I use this sour cream a lot to add a cooling yet very nice heat to dishes. It is also great as a garnish on top of anything from baked potatoes, to a grilled steak. 2 cups sour cream 1 teaspoon red pepper flakes 1 teaspoon minced chives ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon minced garlic Mix all the ingredients well and chill for an hour before serving. beef or turkey bones instead of chicken for the beef stock, and seafood shells instead of chicken for the seafood stock. For veggie stock, use the same recipe without the meat, add 1 diced green and red bell pepper, 1 pound of mushrooms, and 2 halved tomatoes.

Ashley J. Rosemond

Garlic Parmesan Butter 2 softened sticks of butter 1 bulb of garlic with the stem trimmed off ½ cup parmesan cheese 1 teaspoon parsley 2 tablespoons olive oil Drizzle the bulb of garlic with 2 tablespoons of the olive oil, and a small dash of salt and pepper. Wrap in tinfoil and roast in the oven for 30 minutes. Let the garlic cool then squeeze the garlic from the trimmed opening of the bulb into a bowl. Let the garlic cool completely and mash the roasted cloves with the back of a fork until it is nice and smooth. Add the butter, parmesan cheese, and parsley. Mix well, cover with plastic wrap and refrigerate at least an hour before use. *Tip: Spread on top of tasted Italian bread to make easy cheesy parmesan bread, let melt on top of a grilled steak, use on a baked potato, in veggies, the choice is yours.

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Extra Recipes

Ashley J. Rosemond

Black Truffle Salmon by Peggy Foxx

1 lb. Pink Salmon 1/2 lemon 1 teaspoon liquid smoke 1/2 teaspoon black truffle oil 1 tablespoon black pepper 1 teaspoon seasoning salt or sea salt 1 teaspoon lemon pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika Preheat oven to 350. Rinse Salmon and sit in med. size bowl. Squeeze lemon all over Salmon, add seasoning. (Cut into servings optional) wrap in foil. Cook approx. 30 min. Take out of oven turn oven onto broil. Open the foil on the Salmon and Broil approx. 10 min. Or until brown 48

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ABOUT THE AUTHOR Get to know one of NYC's hottest new chefs on the culinary scene! Chef Ashley J Rosemond is the current head chef and owner of HoneyBun Catering, a boutique catering co located in Brooklyn, NY. Ashley specializes in comfort food classic/ innovative Americana cuisine. She playfully pairs new ingredients to classic recipes. Chef Rosemond aspires to evoke different emotions with her meals and take you on a tantalizing journey with every course. Let her ignite your fire with creamy cheesy roasted garlic hummus with flatbread wedges and fresh crisp veggies, then work your way to her velvety sweet potato and pumpkin bisque, next dine on marinated sirloin tips with blue cheese mashed potatoes and roasted Brussel sprouts, and if you can take anymore, finish with her signature banana Nilla cookie pudding! Definitely a meal to remember. When Ashley isn't working on events Get to know one of NYC's hottest new chefs on the culinary scene! Chef Ashley J Rosemond is the current head chef and owner of HoneyBun Catering, a boutique catering co located in Brooklyn, NY. Ashley specializes in comfort food classic/ innovative Americana cuisine. She playfully pairs new ingredients to classic recipes. Chef Rosemond aspires to evoke different emotions with her meals and take you on a tantalizing journey with every course. When Ashley isn't working on events or on set doing craft services, she is diligently working on building an online dessert mail order service, frozen food line, and interior decorating firm! With all the hats she wears, she still continues to delight the taste buds of many. "Who says I can't have it all?!" That's her motto, and we agree. Chef Ashley J Rosemond is a bright star on the rise, and definitely someone to stay on the look out for. l

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***Now available, a la cart trays! Buy a tray of your favorite item! ** *** Shipping of cupcakes, gift baskets / boxes and other treats now available!!!*** li

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Ashley J Rosemond Owner/ Head Chef/ Creative Director (718) 801-‐5231 -‐Ashley (Owner/ Head Chef/ C.D.) (718) 787-‐7104 -‐Ronnie (General Manager) http://www.honeybuncatering.webs.com honeybuncatering@gmail.com honeybuncatering@yahoo.com Facebook: Honey Bun Caterers Twitter: @Brightnystar Instagram: @BKfoodie liii

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