|
Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
|
Thread Tools |
04-21-2009, 10:59 PM | #16 |
Full Fledged Farker
Join Date: 05-09-07
Location: Houston,TX
|
Bam's "Baked Red-Potato Salad"
like any recipe, you can very it to taste and appearance... 3lbs red potatos, baked and cubed 1 16oz container sour cream, none of that low fat crap 1/2 cup mayo or miracle whip 1 Tbls garlic powder - i also use roasted garlic/ 1 whole head 1/4 cup onion, minced finely 2 oz bacon bits 1 tsp Tony C's or Zatarains Cajun Spice 1/4 cup freshly chopped chives 1/4 cup celery 1 Tbls dill pickle relish paprika for color fresh cracked pepper cheddar cheese bake and cube your potatoes. mix wet ingredients with the spices in a separate bowl. combine potatoes,celery,onions,wet ingredients,stir in bacon. sprinkle top with a little more bacon,chives and cheddar cheese. Good when warm, Better when you eat 3 hours later, Great refridgerated overnight
__________________
[URL]http://bamsbbq.blogspot.com/[/URL] |
04-22-2009, 11:07 AM | #17 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
|
Ouch twisted..... that is 13 ingredients...
simple yet delicious...... I already do a variation on Surprise potatoes. so this is too similar and what I have already works, I am really looking for something other than taters and beans. Something already proven to be a catering favorite would fit the bill!
__________________
"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
04-22-2009, 12:22 PM | #18 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
|
My husband gets mad at me because I don't really have a recipe for my pasta or potato salad, etc. I just add the ingredients and go by taste and how it looks. Oooops! But, I can give you an idea of how I make the pasta salad.
These are the ingredients: -Curly pasta -Bernstein’s Italian Dressing -Shredded Parmesan cheese -Chopped fresh Italian Parsley -Shredded Carrots (I buy pre-shredded from the produce section, or from our wholesale produce guy) -Chopped Bell Peppers (you can use green, red, yellow for more color) -Marinated Artichoke Hearts -Kalamata Olives, pitted -Sun-dried tomatoes, julienne (sometimes I substitute the sun-dried tomatoes with fresh grape tomatoes) -Sliced Squash (crookneck and/or zucchini) -Sliced mushrooms -Chopped red onion -Garlic Salt -Pepper I cook the pasta then put it in a container and add some of the italian dressing to it and mix it in. Just add enough dressing to coat the pasta. Then refrigerate to let it cool. Chop up all the vegetables etc. into small bite sized pieces. When the pasta is cool mix in all of the vegetables and add more italian salad dressing. Mix in the shredded parmesan cheese, add garlic salt and pepper to taste. I always use Bernstein’s Italian Dressing because it has a really good flavor that I like and it works great in this pasta salad.
__________________
Rollin' Smoke BBQ - West |
04-22-2009, 12:26 PM | #19 |
Full Fledged Farker
Join Date: 06-25-07
Location: Islip, NY
|
__________________
Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER MC PR-72 PIG ROASTER CGL-60 MagiCater Charcoal Grill |
04-22-2009, 04:11 PM | #20 |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
|
Are you looking for hot sides? Cold sides?
What main dish menu items do you want to match up with? Help us, help you.
__________________
Jamie "The StrikeEagle" When You Care Enough to Send the Best |
04-22-2009, 04:29 PM | #21 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
|
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
04-22-2009, 04:40 PM | #22 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
Hey the guy seems like he knows what he's is talkin' bout! Seriously.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
04-23-2009, 02:19 AM | #23 | |
Full Fledged Farker
Join Date: 05-09-07
Location: Houston,TX
|
Quote:
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
__________________
[URL]http://bamsbbq.blogspot.com/[/URL] |
|
04-23-2009, 06:13 AM | #24 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
|
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.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
04-23-2009, 09:14 AM | #25 |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
|
3 Cheese Green Chili Rice Bake - A sort of layered rice casserole.
__________________
Just me, the Wife, and the Dogs |
04-23-2009, 09:17 AM | #26 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
|
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
__________________
"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
04-23-2009, 07:10 PM | #27 |
Knows what a fatty is.
Join Date: 07-18-06
Location: Austin, TX
|
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.
|
04-24-2009, 07:52 AM | #28 | |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
|
Quote:
__________________
"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
|
04-24-2009, 10:36 AM | #29 |
Knows what a fatty is.
Join Date: 05-31-05
Location: Northern California
|
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.
__________________
Jamie "The StrikeEagle" When You Care Enough to Send the Best |
04-24-2009, 10:38 AM | #30 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
|
Quote:
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.
__________________
Rollin' Smoke BBQ - West |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
"Porky", Gamey", "Disgusting" Flavor | Boshizzle | Q-talk | 40 | 04-25-2017 08:28 PM |
What "secret" signature spice/flavor do you use in a rub? | nucornhusker | Q-talk | 54 | 10-21-2011 08:44 PM |
Why do many Q joints go so "skimpy" on their sides? | Bamabuzzard | Q-talk | 41 | 04-29-2011 09:28 PM |
Food Network's "Next Big Star" winner. Another "Suzy Home Maker" persona. | Bamabuzzard | Q-talk | 78 | 08-04-2009 11:42 AM |
|
|