Catering and Private Chef Menu

Ebullient Enterprises Catering Menu

Enjoy our delicious soups, main dishes, sides, desserts, and beverages for your next meeting, party or special occasion. Our menu reflects our most common requests. If there’s an item that you’re interested in but it doesn’t appear on the menu, please inquire with one of our ebullient consultants. We offer delivery for a fee, and will return to retrieve the dishes.

                                     Soups
All soups require a 2 quart minimum purchase.

2 quarts (serves 4-6)                               $35

4 quarts (serves 7-8)                               $60

Farmhouse Vegetable

Heirloom Tomato

Southwest Chicken

Country Turkey Noodle

Oaxaca White Chicken Chili

Loaded Baked Potato

Cream of Broccoli

Butternut Squash Bisque

Mom’s Beef Stew

Abuela’s Chicken and Dumplings

Okra Gumbo (Chicken and Sausage)

Seafood Gumbo +$15

                                Meats and Main Dishes

Choice of 2 meats and 2 sides base price $20 per person. 2 person minimum. Pricing a la cart available upon request.

Additional meat + $3 / Additional side + $2

Pork Chops (fried, smothered, or w chutney)

Meatloaf (turkey or beef)

Chicken (Herb roasted, Mojo, Smothered, Curried, Jerk, or BBQ)

Cubed Steak

Beef Short Ribs (Braised or BBQ)

BBQ Pork Ribs (Regular or Peach Tamarind BBQ sauce)

Turkey Breast

Pork Shoulder (Traditional Mojo or BBQ)

Salmon (Ginger Glazed or Jerked) + $3 per person

Shrimp (Etouffe, Curried or Grilled) + $3 per person

Jambalaya (Chicken, Andouille or Turkey Sausage, and Shrimp) + $3 per person

Stuffed Bell Peppers (Ham, Sausage, and Shrimp OR Crab and Shrimp) + $3 per person

Lasagna (Beef, Turkey, Eggplant, Cheese, or Seafood)

Bourbon Baked Spiral Ham Market Price 

                             Sides

2 quarts (serves 4-6)                               $20

4 quarts (serves 7-8)                               $40

Greens (mustard, kale, collard, or mixed)

Callaloo

Braised Kale and Cabbage

Cabbage (smothered and fried)

Roasted butter or sweet potatoes

Broccoli (steamed or roasted w or w/o parmesan)

Vegetarian Red beans and Rice (white or brown)

Vegetarian Black beans and Rice (white or brown)

Arroz con Gandules (contains pork)

Vegetarian Curry Chana and Aloo

Dahl

Jasmine, Basmati or Vegetable Fried Rice (white or brown)

Dressing (Sausage +$5)

Homestyle or Baked Macaroni and Cheese

Potato Salad

Platanos Maduros

Curried Eggplant

BBQ Baked Beans (Sausage + $5)

Corn Bread or Muffins (Regular or Jalapeño Cheese)

Breakfast/Brunch Selections

Quiche (various combinations available)                                                                                                      $23- $43

Breakfast Hash (Ham, Pork Sausage, or Turkey Sausage)                                                                    $15 per quart

Cheese Grits                                                                                                                                                                $15 per quart

Salmon Croquetts w Remoulade                                                                                                                        $2 per piece

Chicken or Tuna Salad (Fruit, Curried, or Plain) w/ an array of crackers and breads               $25 per quart

Kale Salad with Homemade Vinaigrette or Salad Dressing                                                                     $15

Sauces and Accompaniments

Peach Tamarind BBQ Sauce                                                                                                             All $10 per pint

Remoulade Sauce

Habanero Hot Pepper Sauce

Seasonal Fruit Salsa

Homemade Croutons

Grilled Cheese Croutons

Desserts

Croissant Bread Pudding w Rum Sauce                    $30

Banana Pudding                                                                 $25

Praline Cake                                                                         $25

Beverages

Flavored Lemonade (Mango, Passion Fruit, Watermelon, or Peach)                        $20 per gallon

Sangria (White or Red)                                                                                                                  $50 per gallon

Sorrel with Rum                                                                                                                               $40 per gallon

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Lover’s Curry Chicken (a la Lauryn)

This recipe is an amalgam of  Lover’s (my sister) recipe and my own. Although my mother is a good cook, Lover and I have a similar palate (read: we both like extra spicy food) so I always wanted her to … Continue reading

Sunday Smothered Chicken

Smothered Chicken (shown with flour & milk eliminated for "healthier" version

Smothered Chicken (shown with flour & milk eliminated for “healthier” version

This is a perfect and quick entree for your Sunday meal. I don’t have a “story” like my other items, because I created this one Lenten Season when I had given up red meat. I wanted a beef chuck roast and created this instead. That’s it! I hope you enjoy! Serve with rice, cabbage, and corn bread.

Ingredients 

1 roasting chicken cut into 8 pieces OR cut up for stewing/currying (see your butcher)

2 tablespoons salt

2 tablespoons black or cayenne pepper

2 medium yellow onion cut in half and sliced

2 celery stalks, peeled and diced

1 tablespoon chopped or minced garlic

1/2 cup vegetable or coconut oil

1 cup all purpose flour for coating

6 cups cold water or room temperature chicken stock (AND OPTIONAL 1/2 cup flour and 1 cup cold heavy cream)

1/2 cup corn starch (8 tablespoons)

2 tablespoons dried parsley flakes

2 tablespoons fresh thyme

2 teaspoons black pepper

1 teaspoon salt

Directions

On a sheet pan  place chicken pieces that have been patted dry and fat trimmed, and seasoned with salt, pepper, and flour on both sides.

In a heavy pot (i.e. a dutch oven) heat vegetable (or coconut) oil over medium-high heat. Place chicken skin side down in single layer. Cook for 10 minutes. Using tongs, flip chicken and cook another 10 minutes (Chicken should be golden brown, although it is not completely cooked). Remove chicken and place on a CLEAN sheet pan. Do not drain.

Reduce heat to medium and add onions, garlic, and celery. Scrape the bottom of the pot, loosening chicken debris. Cook vegetables until tender. In a large bowl whisk chicken stock or COLD water with corn starch, and add liquid to pot with vegetables. At this time, you may also whisk in cold heavy cream and flour for a more decedent flavor.

Add dried parsley, fresh thyme, and remaining salt and pepper. Bring mixture to a boil (7-10 minutes), stirring frequently. Return chicken to pot. Cook in liquid for another 25 minutes on medium-low heat. Chicken should almost fall off of the bone. Serve with rice, cabbage, and cornbread.

 

 

 

“Famous” Chicken Salad

My "Famous" Chicken Salad made with Fat Free Greek Yogurt

My “Famous” Chicken Salad made with Fat Free Greek Yogurt

My chicken salad is only “famous” because it is my “go to” meal for large group meetings, a quick meal when guests arrive after a long day of travel, or when asked to prepare something for a luncheon. Many people have enjoyed my take on chicken salad, especially those who like me dislike mayonnaise and salad dressing. I often serve this with a spring greens salad, fresh croissants, and multi-grain crackers. This recipe serves 6-10 for snacking or 5 -6 sandwiches.

Ingredients

3 boneless skinless chicken breasts finely diced or shredded

1 yellow onion peeled and left whole

2 teaspoons all purpose seasoning

4 stalks celery peeled and diced

3 eggs hard boiled and diced

1/2 red (purple) onion diced

1 can (16 oz) crushed pineapple drained

1 cup yellow raisins

1 cup fat free Greek yogurt

2 teaspoons black pepper

2 teaspoons salt or all purpose seasoning

Bring chicken breasts and eggs to boil (using water) in large pot with peeled whole yellow onion and first 2 teaspoons of all purpose seasoning.

Once chicken is cooked (no longer pink, approx 15 minutes), remove pot from heat, drain and let cool.

Meanwhile dice red (purple) onion. Peel celery and eggs and finely dice each.

Finely dice or shred chicken.

Mix red onion, celery, eggs, raisins, pineapples, and chicken in a large mixing bowl. Add Greek yogurt and remaining seasoning. Make sure to incorporate yogurt and seasoning well. Add a touch of cayenne pepper for a kick, if needed.

Place salad in a covered bowl in refrigerator. Let set for at least 15 minutes. Serve cold.

White Chicken Chili

White Chicken Chili served with Queso Fresco and Creme Fraiche

White Chicken Chili served with Queso Fresco and Creme Fraiche

This is an easy recipe for a white chicken chili, perfect for cool fall nights.  I developed this recipe as an alternative to heavy tomato based chili. You may substitute chicken breasts for ground chicken, ground turkey, or make it vegetarian friendly by removing all meat and substituting vegetable stock for chicken stock. This recipe relies heavily on ground roasted cumin (aka geera), which you may purchase already roasted or grind and roasted yourself using your mortar and pestle. See previous posts for my recommendations on the perfect mortar and pestle.

Ingredients 

1 medium yellow onion diced

2 red jalapenos, seeds removed and diced

2 bell peppers (red, green, or white), seeds removed and diced

1 stick butter

1/2 cup all purpose flour

8 cups (64 fluid ounces) chicken stock

4 cans cannellini beans, drained and rinsed with water

4 boneless skinless chicken breasts, small dice seasoned with salt and pepper

1/3 cup cumin

1 teaspoon cayenne pepper

1 tablespoon Extra Virgin Olive Oil

Optional: queso fresco, creme fraiche, sour cream, tortilla chips, etc for garnish

Directions:

In heavy pot (such as a dutch oven) heat olive oil to medium heat. Add chicken. Cook until no longer pink.

Reduce heat to medium/low and add onions and all peppers. Saute until vegetables are translucent.

Add 6 cups of chicken stock (reserve approximately 2 cups) and cumin. Increase heat to medium high.

Meanwhile prepare the roux. In a separate sauce pan melt stick of butter over medium heat. Whisk in flour. Add remaining 2 cups of chicken stock slowly to roux, whisking constantly.

Add roux mixture to main pot. Add beans and cayenne pepper. Bring to a rapid boil. Reduce heat after 2-4 minutes. Cover. Simmer on low for another 15-20 minutes.

If chili is not as thick as you’d like, slowly incorporate cold water mixed with corn starch (whisk 1 tablespoon corn starch with 1 cup of cold water). Bring chili to boil once again. Then reduce and simmer.

Serve with soft cheese such as queso fresco and creme fraiche.