Ashmont
Babbling Farker
Hahahaha I dont.... Saw it here I think!
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Looking for some "Signature Sides"
- Thread starter tony76248
- Start date
Hahahaha I dont.... Saw it here I think!
B
barbefunkoramaque
Guest
Hey the guy seems like he knows what he's is talkin' bout! Seriously.
jtwisted13
Full Fledged Farker
yup i know its 13 ingredients..lol
13 is my lucky number...day my daughter was born on
i am not big for potato salads but when i make this one..well i like it alot
Bigdog
somebody shut me the fark up.
I make a cold broccoli salad. From what I see, looks like you need a cold cole slaw to add to the mix. For me, the beans, slaw and taters is the holy trinity of sides.
C Rocke
is Blowin Smoke!
3 Cheese Green Chili Rice Bake - A sort of layered rice casserole.
tony76248
is Blowin Smoke!
I am thinking towards going with a slaw or pasta salad, a few folks have sent me their recipes. I thank you all for that. I just try to avoid mayo if I can.
I went over to Restaurant Depot yesterday and wandered the aisles for a while debating on which way to go. Mostly I looked at your input from a catering point of view. I'll let ya'll know what I ended up adding.
Special thanks to Marsha for my peaks at her menu and her emails, I like several of the options on her menu and will look to incorperate some variations of what she has listed.
My menu sort of goes like this:
some variation or all depending on what the customer wants or what I have time for.
ABts, sometimes smoked bologna (cubed with honey mustard cayenne sauce)
Ribs, PP, Brisket & Chicken (thinking about adding my stuffed pork loin with a tex-mex flair)
Beans, Taters (adding slaw or pasta salad)
Texas toast, pickled japs, pickles, sliced onion (white and red)
Peach cobbler and brownies
I went over to Restaurant Depot yesterday and wandered the aisles for a while debating on which way to go. Mostly I looked at your input from a catering point of view. I'll let ya'll know what I ended up adding.
Special thanks to Marsha for my peaks at her menu and her emails, I like several of the options on her menu and will look to incorperate some variations of what she has listed.
My menu sort of goes like this:
some variation or all depending on what the customer wants or what I have time for.
ABts, sometimes smoked bologna (cubed with honey mustard cayenne sauce)
Ribs, PP, Brisket & Chicken (thinking about adding my stuffed pork loin with a tex-mex flair)
Beans, Taters (adding slaw or pasta salad)
Texas toast, pickled japs, pickles, sliced onion (white and red)
Peach cobbler and brownies
ushi
Knows what a fatty is.
Try playing around with your favorite easy bread recipe... especially ones that you can convert to rolls well.... You can't deny the greatness of fresh rolls/bread. People love that stuff. Unless it's completely out of the theme, I generally knock out a a couple tins of various flavors of focaccia with the food I am serving. If the dough is already made, all it takes is a little sweat over an oven to knock a few batches out. I've never really worked a job of more than 40 or so.. so I can't say if it's viable for the big gigs. I bet if you rent one of those crazy commercial kitchens I'm sure you can knock a ton out in one of those schnazzy ovens.
tony76248
is Blowin Smoke!
Just easier to go with Texas Toast, stick with what works. The best part about texas toast is that I do absolutely nothing, therefore it costs me just $1.72 a loaf, therefore simple, yet people love it. I talked with a guy yesterday who owns an established BBQ joint and he recently hired a pastry chef, initially folks loved the seven types of specialty bread he was producing as well as the fancy desserts, but in the end, texas toast, hot rolls and peach cobbler is king in Texas BBQ joints.
StrikeEagle
Knows what a fatty is.
Okay, since you said you wanted a pasta salad as an option, I'll post up the recipe I mentioned earlier. Again, this is a client favorite that I get requests to serve all season long.
It scales very well. (I've done this dish for a party of 150 with no trouble scaling the recipe.) The other advantage of this dish is that is does NOT create service concerns as would a mayo or dressing based salad. This makes it a perfect 'cold' side dish even for outdoor events in the heat of summer.
Tortellini Pesto Salad
Serving Size : 24
Preparation Time: 0:15 Start to Finish Time: 0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Cheese Tortellini -- Fresh Pasta
16 ounces Pesto sauce -- Fresh or Packaged
1 cup sun-dried tomatoes -- drained and chopped
1 cup pine nuts -- toasted
1/2 pound prosciutto -- cooked and chopped
1 cup shredded Parmesan cheese
Cook tortellini per the package directions, drain and allow to cool.
Combine all ingredients in a large bowl and toss well to combine.
Chill for 20 minutes or overnight.
- - - - - - - - - - - - - - - - - - -
NOTES : If using dry tortellini, reduce the amount by a third (1/3) to half (1/2).
The prosciutto is an option for this dish. It is an modification I made from the original recipe. I like to add it for the salty flavor that it brings to the salad. However, it can add significantly to the cost. Costco or Sam's often have diced prosciutto available at a VERY good price. I have found this product is PERFECT for this recipe.
My local Sam's carries oil packed sun dried tomatoes in 32 oz jars at a great price.
Vac-Pac pine nuts and freeze for extended shelf life.
It scales very well. (I've done this dish for a party of 150 with no trouble scaling the recipe.) The other advantage of this dish is that is does NOT create service concerns as would a mayo or dressing based salad. This makes it a perfect 'cold' side dish even for outdoor events in the heat of summer.
Tortellini Pesto Salad
Serving Size : 24
Preparation Time: 0:15 Start to Finish Time: 0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Cheese Tortellini -- Fresh Pasta
16 ounces Pesto sauce -- Fresh or Packaged
1 cup sun-dried tomatoes -- drained and chopped
1 cup pine nuts -- toasted
1/2 pound prosciutto -- cooked and chopped
1 cup shredded Parmesan cheese
Cook tortellini per the package directions, drain and allow to cool.
Combine all ingredients in a large bowl and toss well to combine.
Chill for 20 minutes or overnight.
- - - - - - - - - - - - - - - - - - -
NOTES : If using dry tortellini, reduce the amount by a third (1/3) to half (1/2).
The prosciutto is an option for this dish. It is an modification I made from the original recipe. I like to add it for the salty flavor that it brings to the salad. However, it can add significantly to the cost. Costco or Sam's often have diced prosciutto available at a VERY good price. I have found this product is PERFECT for this recipe.
My local Sam's carries oil packed sun dried tomatoes in 32 oz jars at a great price.
Vac-Pac pine nuts and freeze for extended shelf life.
M
Marsha
Guest
Any time! Yes, some of our sides are easy to make on-site only because of our bbq trailer. Heck, we have even made the garlic mashed potatoes on-site. We use the the turkey fryer to boil the potatoes, drain them, put them back in the big pot and use a long paint stirring attachment on the cordless drill to mash the taters.
M
Marsha
Guest
Ohmigosh, that looks so delicious! Thank you for sharing!!!
M
Marsha
Guest
I forgot to mention I always cook the pasta 'al dente' so it is less likely to get soggy.
jbrink01
is One Chatty Farker
Smashed Potatoes:
10# Baked Red Potatoes
Add Whole Milk until you have nice lumpy mashed potaoes, sorta tight.
Add 1 TBSP Minced Garlic, 2 1/2# Sour Cream, handful of chives, pint of condensed cream of chicken soup, couple big handfuls of diced bacon, 1 1/2# shredded colby jack. Use 1# cheese in it, 1/2# on top. Bake til brown and delicious.
10# Baked Red Potatoes
Add Whole Milk until you have nice lumpy mashed potaoes, sorta tight.
Add 1 TBSP Minced Garlic, 2 1/2# Sour Cream, handful of chives, pint of condensed cream of chicken soup, couple big handfuls of diced bacon, 1 1/2# shredded colby jack. Use 1# cheese in it, 1/2# on top. Bake til brown and delicious.
tony76248
is Blowin Smoke!
If you like garlic mashed potatoes, try adding lobster base as well.... I think the word that then comes to mind is "buddabing"
StrikeEagle
Knows what a fatty is.
A word of caution on using 'hidden' shell fish ingredients. Those with iodine allergies can have a reaction, sometimes severe, to foods with shell fish components. Granted this is a somewhat minor risk, but an anaphylactic episode happening at an event you cater can never be viewed as a good thing. Iodine allergies are the second most common acute food allergy behind only sensitivity to peanuts.
I avoid the use of peanut oil in foods we prepare for parties for the same reason. For me, it's not worth risking it. Even beyond the legal entanglements that could result, the bad "press" would do nothing good for my company image.
M
Marsha
Guest
Wow, both of those potato dishes sound excellent. Lobster base... wow!
I don't use milk or cream in my mashed potatoes. Butter and sour cream, plus some roasted garlic, garlic salt and pepper. Maybe some parsley for a bit of color.
Now I am hungry!
I don't use milk or cream in my mashed potatoes. Butter and sour cream, plus some roasted garlic, garlic salt and pepper. Maybe some parsley for a bit of color.
Now I am hungry!
puff
Full Fledged Farker
Cold broccoli salad is a hit with me too BD.
What's your recipe?
I have to hang out in the catering forum more often - these are great recipes. I don't cater but these will be hitting my table soon. Thanks for sharing folks.
I will share one that is a hit at my house - and is easy. You can zest it up to fit the bill.....
16 oz elbow macs
16 oz frozen corn (thawed)
16 oz frozen peas (thawed)
28 oz. diced tomatoes (drained)
6 scallions (chopped)
8 oz. shredded cheddar cheese
Dressing
¼ cup olive oil
6 Tbsp white wine vinegar
3 cloves minced garlic
Salt & pepper to taste
This started out as a dip – just omit the peas and macs.
It was delicious with the frozen veggies but better with fresh in the summer.
Also have done it with roasted garlic and like the results.
I will share one that is a hit at my house - and is easy. You can zest it up to fit the bill.....
Summer Pasta Salad
16 oz elbow macs
16 oz frozen corn (thawed)
16 oz frozen peas (thawed)
28 oz. diced tomatoes (drained)
6 scallions (chopped)
8 oz. shredded cheddar cheese
Dressing
¼ cup olive oil
6 Tbsp white wine vinegar
3 cloves minced garlic
Salt & pepper to taste
This started out as a dip – just omit the peas and macs.
It was delicious with the frozen veggies but better with fresh in the summer.
Also have done it with roasted garlic and like the results.
M
Marsha
Guest
That sounds like a yummy salad, too. Thanks for sharing! :-D
M
Marsha
Guest
Tomato Cucumber Salad
Ingredients:
Finely chop tomatoes, cucumbers, and onions. Toss with remaining ingredients and gently mix well.
Serve chilled. Serves 4.
Ingredients:
- 3 large, firm tomatoes
- 2 cucumbers
- 1 small onion, red or yellow
- 2 tablespoons lemon or lime juice, depending on taste
- 2 tablespoons olive oil
- 1 tablespoon fresh italian parsley, finely chopped
- 1 teaspoon minced garlic
- salt and pepper to taste
Finely chop tomatoes, cucumbers, and onions. Toss with remaining ingredients and gently mix well.
Serve chilled. Serves 4.
