BREAD & BUTTER EPICUREAN
Butter Bits Volume 1 Issue 2
June 2012
Picnic Romance
P
lanning a picnic for a
loved one can be the most romantic time ever spent together. Sitting back on a beautiful day to enjoy the weather, scenery, and each other's company is priceless. By following some of the tips below, you can ensure they will enjoy the time immensely and you will be happy to spend the time alone. Also, below are some ideas on what to bring for food, refreshments, and general supplies for the exciting excursion. The most important part of the day is the food. You want to make sure that there is plenty to eat and an assortment of flavors. Bring items that will not spoil easy and also are not messy. Sandwiches are a safe idea and are generally well liked by all. Cold chicken or beef is a good idea. Stay away from sandwiches that are best hot like shredded beef or messier sandwiches like chicken salad. Fruit is a great side dish idea and will stay fresh and is easy to store. Apples, grapes, oranges, etc are an excellent idea to complete the scene. Chips, crackers, or pate are a good idea for a side dish. Try
to stray from mayonnaise salads and things similar because they spoil quite easy. Refreshments are the next step to complete the picnic. You want to bring water above all. This can be enjoyed by anyone, help clean out a cut, and prevent dehydration. Bringing soda, sparkling water, champagne, etc is essential. Whatever the occasion, make the drink match. Make sure to bring plenty of cups, silverware, and especially napkins.
Turkey Caprese Sandwich Ingredients Ciabatta roll, split Olive oil 1 thin turkey cutlet Coarse salt and ground pepper Mozzarella, thickly sliced Tomato, sliced Fresh basil leaves Directions Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with salt and pepper, brush with oil, and grill until cooked through. Layer mozzarella, tomato, and turkey on bottom half of roll; add basil. Sandwich with top half of roll.
Butter Bits page 2
Great cooking is the source of true happiness. Escoffier
Entertaining 101
H
aving an epicurean picnic doesn't mean you have to abandon simplicity.
Good bread is a must. Try a hearty artesian loaf.
Bring a bottle of high-quality olive oil for breads and salads.
Spread the bread with Dijon mustard, pesto or tapenade.
Instead of standard cold cuts, bring grilled Portobello mush rooms, prosciutto crudo,
they're wonderful complements to poultry, salad or ice cream. Cut the fruit in half, brush or mist it with a little grapeseed oil and put it on the grill just long enough for dark brown grill marks to appear.
smoked salmon and roast turkey breast.
Top your sandwiches with Brie, salty Gruyere or tangy goat cheese. Skip iceberg lettuce in favor of spinach, watercress or arugula.
For color, flavor and ease of preparation, it's hard to beat fruit.
If you're grilling, remember that fruits such as pears and nectarines grill well, and
If You Didn’t Know
Salads are wonderful ways to combine summer flavors. Consider a classic, simple Caprese salad -- sliced tomatoes, fresh mozzarella, olive oil and leaves of fresh basil.
Red and White Wine Glasses
“A small garden, figs, a little cheese, and, along with this, three or four good friends – such was luxury to Epicurus.” ~ Friedrich Nietzsche
Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!” ~ James Beard
Stemware for red wine Red wine glasses have rounder, wider bowls to give the wine a chance to breathe Bordeaux wine glass: Tall with a wide bowl. It's designed for full bodied red wines such as like Cabernet and Merlot. Burgundy wine glass: Larger than the Bordeaux glass. Its larger bowl is designed to accumulate aromas of more delicate red wines such as Pinot Noir. Red Wine Glasses Stemware for white wine White wine glasses are generally narrower than red wine glasses and have somewhat straight or tulip-shaped sides. The narrowness and reduced surface area of white wine glasses help keep the wine chilled.
The Epicurean
Spicy Shrimp and Chorizo Kebabs
2 large garlic cloves, thickly sliced 2 teaspoons sea salt 2 teaspoons caraway seeds 2 tablespoons pure chile powder, such as ancho 1/4 cup extra-virgin olive oil 2 pounds large shrimp, shelled and deveined 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick 1.On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat. 2.Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly. 3.Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo. 4.Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately
Back To Basics
Scrambling Eggs
Butter Bits Page 3
Tender, creamy scrambled eggs are perfect for breakfast or brunch, but you can also add flavorings for a more unusual snack or supper dish.
Ideas for scrambled eggs: Add chopped fresh herbs (chives, tarragon) to the eggs. Cook diced vegetables (onions, mushrooms, peppers) or ham in butter before adding the eggs. Stir in a little grated cheese or bits of full-fat soft cheese just before the eggs are ready. Fold peeled cooked shrimp into scrambled eggs.
Wines & Spirits
1. Put the eggs in a bowl and add a little salt and pepper. Beat the eggs with a fork until they are well blended. Melt butter in a frying pan over moderately low heat (it should cover the bottom of the pan generously).
2 Cook, scraping up and turning the eggs over, for 3-5 minutes or until they are softly set and still moist. The eggs will continue to cook after being removed from the heat, so undertook them slightly even if you prefer a firmer end result.
Scrambled Eggs
Summer Cocktail Mojito
This refreshing Cuban cocktail relies on a balance of mint, lime, rum, sugar, and club soda 2 tablespoons (1 ounce) fresh lime juice 2 heaping teaspoons superfine sugar 1 cup crushed ice 12 fresh mint leaves, plus 5 small sprigs for garnish Âź cup (2 ounces) white rum 2 tablespoons (1 ounce) club soda print a shopping list for this recipe In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add Âź cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.
Best Wines $10.00 and Under Chateau Ste. Michelle Columbia Valley Riesling (WA) $9 As one of America's most popular Rieslings in the value-wine market, this off-dry Riesling brings plenty of sweet peach and lemon-lime nuances to the glass. A favorite for taming the hot spice of Thai or other hot Asian fare, this well-priced Riesling is equally refreshing on its own.
Rancho Zabaco Dancing Bull Zinfandel (CA) $9 Made for today, this friendly Zin is ready to rock with its cherry, raspberry and blackberry components, a dash of pepper and medium-bodied style.
Freixenet Sparkling Cordon Negro Brut (Spain) $10 This sparkling wine is a blend of three of Spain's white grapes: Macabeo, Xarel-lo and Parellada - which all combine to make a noticeably balanced wine with crisp flavors and a smooth finish. Consider this brut for a variety of food options, from the fancy and formal to the informal summer gathering - it offers a ton of pairing versatility at a price that offers considerable value.
Epicurean Adjective: fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating and drinking.
small parties-intimate affairs
Phone: 832.881.1225 E-mail: gimagineparties@gmail.com
Epicurean Avenue
Bread & Butter Epicurean is a social and corporate foodservice company specializing in small parties (breakfast, cocktail. dinner and luncheon) and intimate affairs (romantic breakfasts and dinners planning, preparation, décor and entertainment. Bread & Butter Epicurean Knowledge of foods...Pleasures in dining Contact: Chef Gary B. Wilkins Phone: 832.881.1225 Let’s Socialize: follow us on Facebook Bread Butter Epicurean Get recipes and Updates on our Blog Bits of Butter http://bits ofbutter.blogspot.com
Rice Epicurean Randalls’ Stores Spec’s Liquors
The Creole Sampler
Bed Bath and Beyond Jaxs Grill
Shrimp Étouffée 2 pounds shrimp raw, peeled and devined 1/4 cup vegetable oil 1/4 cup flour 1/2 large yellow onion, chopped 1 bell pepper, chopped 1 large celery stalk, chopped 4 garlic cloves, chopped 1 pint shrimp or fish stock 1 Tbsp Cajun seasoning 1/2 teaspoon celery seed 1 Tbsp sweet paprika Salt 3 green onions, chopped Tabasco) to taste
Heat the vegetable oil in a heavy pot over medium heat for 1-2 minutes. Stir in the flour well, making sure there no clumps. Let this cook, stirring often, until it turns a pretty brown; this should take about 10 minutes or so.Add the celery, green pepper, jalapeno and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes. Slowly add the hot shrimp stock, stirring constantly so it incorporates. . Add enough stock to make a sauce about the thickness of syrup, about 1 pint. Add the Creole seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn heat low cook for 10 minutes. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade