Skewer Happy! Kebob & Brochettes on the menu

 Chicken Kebob, Photo Renee Fontes, Cook like a Caterer using marinade from Rosemary Lamb Skewers recipe

After a balmy spring weekend, I'm ready to crawl out of my coat, how about you? Thoughts of patio parties, sizzling grills and skewered delights are dancing in my head...maybe it's spring food fever!

From now and into the fall, bits of meat, vegetables and fruits can very simply be transformed into delicious art on stick. Food served in this style is impressive adding to the celebration and creating a buzz at the buffet table. Skewered offerings are your opportunity to get creative the extra touch will garner compliments from happy guests.

First a few notes about skewers themselves, the stick like holders of food. Skewered meats and vegetables go by many names; kebabs, brochettes and even pinchos, depending where your from.

Barbecue Chicken Brochette, using Bourbon BBQ Sauce from Cook like a Caterer, photo Renee Fontes

The traditional go to skewer is the metal blade with a flat or rounded shaft, pointy end and preferably metal handle. I love these for smaller parties, you don't need to worry about burning it away, they are sturdy and food slides on and off easily.

Threading small items like shrimp, look great and can make turning and serving them easier.

Shrimp Skewers, using Lemon Vinaigrette as marinade, Cook like a Caterer, photo Renee Fontes

Bamboo skewers are available in all sizes and have made cooking convenient. They are inexpensive, easy to find in stores and disposable. Soaking the bamboo sticks ahead will help with burning. Wooden sticks are also available, these are usually thicker and longer, good for heavy meats and produce.

I leave small gaps between food on skewers to make sure cooking is even. For best results, marinate the meat squares before threading and don't marinate the vegetables.

 Chicken Kebob, Photo Renee Fontes, Cook like a Caterer using marinade from Rosemary Lamb Skewers recipe

I have used sturdy barbecue rosemary (there is actually a variety called that!) as sticks for lamb appetizers. The best way too grill them is with a strip of foil under the leafy end to keep it from burning.

Rosemary Lamb Skewers, Cook like a Caterer, Photo Renee Fontes

Grilling is my preferred form of cooking for any outdoor event and I've never met a guest that didn't spontaneously drool over food laden sticks roasting on the fire. Remember, skewers are not limited to heated dishes, they can also be holders for cold appetizers, salads, fruit and dessert. 

 Chicken Kebob, Photo Renee Fontes, Cook like a Caterer using marinade from Rosemary Lamb Skewers recipe

These Mediterranean Chicken skewers marinated in herbs and lemon. After they are grilled, splash them with more lemon, and serve on a bed of rice or couscous. A crisp salad of Kalamata olives, red onion, cucumber and fetta cheese sprinkled with good olive oil is the perfect on the side.

Chicken Satay, Cook like a Caterer, Renee Fontes

Every country has a form of food on a stick, making it easy to theme parties with authentic dishes like these chicken satay. A variety of skewers are perfect for an appetizer party.

There is always room for dessert, strawberries are a spring favorite. Slide on a stick with Angel Food Cake squares and top sweet soft cream or give them a little dip in chocolate. Simple fruit kebobs are popular as a dessert too.

Fruit Kebobs, Cook like a Caterer, Photo Renee Fontes

I hope you enjoyed a few of my favorite dishes to inspire your own skewering frenzy. I would love to here your ideas as well. So stick to it... slide some food on a skewer and fire up the grill!

Engagement Party Appetizer Menu

I truly realize just how lucky I am. I don't just work in an exciting industry where the special event is king, but the unique opportunity to have a part of those small but monumental moments in a family's life. One such occasion that certainly deserves a celebration is a couple right after the announcement "were getting married!"

Isn't it great to be at the beginning? Before the showers, rehearsal and the epic reception....a sweet little gathering to kick it off......an engagement party!

An engagement party is traditionally thrown by the bride's parents, but many gatherings are hosted by the grooms family, friends or the couple themselves. Plan the event within a few weeks to a couple of months after the engagement. The purpose of an engagement party is to introduce family and your closest friends, so keep your list guest list small. Your entertaining style should allow for guests to meet and mingle, so consider appetizers on buffet as an option.

When deciding a buffet appetizer menu, choose foods that are portable, simple to eat and appeal to multiple generations. Even if you know the bride and groom to be, you may not know any special diet and eating patterns of the other guests. Having a varied menu will make your guests feel comfortable.

The following is the menu from an Engagement Party for 40 guests. It offers a balance of hot and cold appetizers as well as many meat free and gluten free choices. More importantly, it's good!

Ginger Sesame Pork Loin Platter with Sesame Noodles

Caprese Skewers

Goat Cheese Tart with Red Onion Marmalade

Roasted Red Pepper Hummas with Pita Chips

Shrimp Gazpacho 

Crab Stuffed Mushrooms

Blue Balls of Fire with Raspberry Chipotle Sauce

Petite Stuffed Potatoes 

Chicken Potstickers with Sweet Chili Sauce

Sweetened Marscapone Stuffed Strawberries

Arranged on a dining room table these dishes become the centerpiece of the party where best wishes and congratulations add sparkle. The party becomes the kick off for exciting wedding plans and a beginning of a beautiful... celebration marathon!

Trip to the Islands Theme Events

                                       I found this picture from a big event summer event I catered in the late '90s. It was a company picnic, although the name of the company and exact menu is as faded from my memory just like the picture... I do remember, however, making over a thousand teriyaki beef and chicken skewers for this event. My staff and I grilled them over hot coals on a very hot summer day, ugh! I did some killer hard events in those day's!
Classic '90s appetizer set up, with fruit and vegetables cascading from a six foot tipped boat with nautical props and tropical floral accents.
The picture below (also faded) was a luau at a large home for a birthday party. We served the food family style on big platters to guests, resting them on the fruit garnished tables. Everyone enjoyed tropical tastes including a whole roasted pig. I remember it was hot that day too. I guess with warm weather is just around the corner...it's hard for me not to think about tropical entertaining!

Hungry for a taste of the tropics? Join me Saturday 2/16/13 (information below) and learn to make Kalua Pork, Kalbi Ribs, Hawaiian Shrimp Rice salad and Banana Nut Bread. Bring the recipes home to make your own feast!


Trip to the Islands Cooking Class

Get Ready for a taste vacation from the norm with a tropical dinner getaway! The island flavors featured in this class have a rich sweetness and wide appeal. Chef Renee will demonstrate, in cooking show style, recipes perfect for a simple meal or backyard gathering with family and friends. The focus will be on Polynesian dishes that are simple to prepare and feature fresh, easy to find ingredients.

Saturday, February 16, 2013 Location: Yorba Linda Library Community Room 2:00pm - 4:00pm

Cook like a Caterer, October Pic's

Octoberfest fun with Beer Whipped Cheese- Cook like a Caterer page 54

Bleary eyed...kitchen totaled and with so much food in the fridge, my family is stuffed and ready to hibernate. Only 18 more... yes, 18 more dishes to make and their pictures to take, then I will have prepared and photographed all the recipes in "Cook like a Caterer, Party Sized Recipes for Entertaining" the E book version will be available soon, YEAH!

My goal is to finish this huge task by Halloween, which means blog posting has slipped to the back burner. But with the end so close, I'll break and share some  dishes that are fall savvy, delicious and fun!


We are only days from Halloween... here are a few recipes from the book;
Chili Lime Wings are a great trick  (recipe page 23)...
leave them whole and call them "Bat Wings" perfect for spooky theme parties.

Steak on a Stick with Bourbon BBQ Sauce is another great portable treat at a finger food event. The recipe is on page 43







It wouldn't be fall without pumpkins, so here is a cute mini pumpkin soup bowl. The soup inside is Curry Butternut Squash Soup, recipe page107

An easy fun dish for a child's Halloween party, is Tortellini Skewers page 45.
Arranging the skewers by sticking them on a cabbage head makes a "scary" tasty treat!

Just  a few days left, hope you have wonderful October!

A Catering Classic, Chicken Piccatta

Every caterer has at least one classic dish in their arsenal. A dish that's simple, delicious and appropriate for any occasion. My go to classic Chicken dish is Piccatta, a bright Italian piquant sauce  that stars lemon. The technique of pan frying cutlets and serving in a zesty lemon sauce is perfect for veal, fish, pork or even vegetables.
  Traditional recipes usually call for cooking in butter, I choose to stick with olive or grape seed oil to make it a bit more healthy. Chicken Piccatta can be made gluten free by subbing corn starch for flour when dusting chicken, and adjusting the sauce preparation. Gluten free sauce is made by leaving out the roux (butter and flour thickener) and thickening the sauce with a slurry of corn starch stirred in cold stock or lemon juice. Another way to thicken the sauce is to simply reduce the liquids, but I find that sauce a little thin for my taste.

Some suggestions for preparing Chicken Piccatta for a large group;

• 5 ounce chicken breast are a ample portion. The flattened breast looks large on the plate, and the dish is rich. 
• To make ahead, go through all the steps except for number 4. Instead of the oven, put the chicken in the fridge. Make and refrigerate sauce. Before serving, heat the chicken to 165 degrees. Heat sauce and thin if needed with stock or wine.
• For buffet service, when other entrees are served, consider cutting breasts in strips for smaller portions.  

Those who know me are probably amazed that I'm actually sharing a recipe that makes only 6 servings. I do have the fish version that makes a comfortable 30 servings, Halibut with Lemon Caper Sauce. It's a delicious flavorful way to serve fish for a party...that recipe is in my book, "Cook like a Caterer, party sized recipes for entertaining."

Chicken Piccata                                                                               Chef Renee Fontes

A popular light dish great for any occasion. Quick cooking keeps the chicken moist. The delicate sauce is fresh flavored with lemon and briny capers. The recipe works well for veal, turkey and lamb cutlets as well. Makes 6 servings

1 teaspoon dried dill                                   additional olive oil for cooking
½ teaspoon white pepper                       6 boneless chicken breasts 5 to 6 oz
½ teaspoon salt                                       1 to 2 cups of flour
2 tablespoon lemon juice
2 teaspoons olive oil                               6 ounces sliced mushrooms( optional)   

1. Butterfly chicken breasts, pound with a meat mallet if needed to make even. Mix together dill, 2 teaspoons oil, white pepper, salt and lemon juice, massage onto chicken.
2. Preheat oven to 400°F. In a large 12 inch saute’’ pan over high heat, add  2 teaspoons of oil.
3. Lightly dredge chicken in flour, shake off excess (do this just as the chicken goes into the pan). Place as many breasts as fit comfortably, cook 2 to 3 minutes per side until light golden brown (do this in batches, adding oil if needed).
4. Place chicken in a single layer on a oven proof pan. Bake until breasts reach 165°F (about 6 -12 minutes, depending on thickness).
5. Using the same pan, quickly saute mushrooms adding a small amount of oil if needed. Remove and set aside mushrooms. Continue with sauce directions below.       

LEMON CAPER SAUCE

1 cups white wine                    1½ cups chicken stock
1 large shallots minced                2 tablespoons capers
2 tablespoons butter                1 to 2 lemons zested juiced
1½ tablespoons of flour               

1. Add wine to saute pan. Scrape up any chicken cooking bits add minced shallot to saute’ pan, cook until wine is reduced to ½ cup.
2. In a small saucepan, melt butter and whisk in flour. Continue whisking over low heat for 2 minutes. Slowly add wine reduction and stock, while whisking. Add capers and  mushrooms, bring to low boil, cook until thickened.
3. Add zest, lemon juice and parsley to sauce. Adjust to taste with additional lemon. Serve over prepared chicken.

COOKS NOTE  
Sherry works nicely in place of wine. Capers are salty, so be careful not to add additional salt until the sauce finishes.


For those who attended the Yorba Linda Public Library Mediterranean cooking class on September 8, 2012, thanks so much! I had loads of fun, (until it was dish washing time). The community room was so full, the host had to take out more chairs! Please check that your recipe copy reads 165 degrees on finished chicken breast, the 145 temperature was for halibut version in "Cook like a Caterer," page 152.

Whats your "go to"classic dish?