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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Perfect (Party) Meatballs

Perfect Meatballs! Serve with your favorite red or brown gravy, bbq sauce, or even plain.

Perfect Meatballs! Serve with your favorite red or brown gravy, bbq sauce, or even plain.

I developed this recipe after eating one too many reheated/frozen meatballs at cocktail parties and dry meatballs that simply tasted like hamburger at home (not my home, of course). These meatballs can be used in your favorite tomato sauce (red gravy), bbq sauce, or brown gravy. These are full of flavor, for as you will see I use a lot of seasoning, which includes a few you would not expect. The eggs do not add moisture, but rather help bind them. Therefore, if your meat mixture appears dry add more milk by the tablespoons full. The extra olive oil on your hands keeps the meat from sticking to your hands. You can add 1/2 cup of good quality shredded Parmesan cheese to meat mixture when preparing to accompany a red gravy (tomato sauce).

Ingredients

2 lbs ground chuck (80/20) finely ground

1 lb mild Italian sausage removed from casing

2 large eggs

1/2 cup bread crumbs

1/4 cup milk or cream

1/4 cup (4 tablespoons) dried parsley flakes

1/4 cup (4 tablespoons) dried oregano

1/4 cup (4 tablespoons) dried basil

3 tablespoons marjoram

3 tablespoons dried thyme

OR replace the above dried oregano, basil, marjoram, and thyme with your favorite dried Italian seasoning blend

3 tablespoons ground nutmeg

3 teaspoons salt

2 teaspoons black pepper

2 tablespoons olive oil for baking

2-4 tablespoons of olive oil for your hands

Parchment paper

Directions

Preheat oven to 400 degrees Fahrenheit. Pour 2 tablespoons of olive oil on sheet pan and place in oven.

Keep pan in oven until all meatballs are formed.

Lay out parchment paper on flat surface.

In a large bowl mix all remaining ingredients with your hands. This is important. Do not use a spoon. Using your hands will ensure that all ingredients are thoroughly incorporated.

Oil your hands with olive oil. Pinch off small pieces of meat mixture (using your thumb, index and middle fingers usually yields the perfect amount) and roll it into 2 inch balls. Place balls on parchment paper. Once you’ve rolled out all of meat into balls remove sheet pan from the oven and place balls onto hot pan. You should hear them sizzle.

Bake on 400 for 15- 20 minutes, until light brown.

Remove from oven and add to your favorite sauce to continue cooking and adding flavor to your sauce.

This recipe yields 30-40 2 inch meat balls.

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Flat-bread “Pizzas” (Three Recipes)

An inexpensive way to entertain guests and make food preparation easy on the host is to invite friends and family over for wine and tasty hors d’oeuvres. When it comes to wine, you can choose your  favorite dry red or white wine, although I find it much more economical and visually appealing to create a large pitcher/punch bowl of red or white Sangria (I will post the Sangria recipe later). When choosing hors d’oeuvres, I think simplicity and taste are key. For that reason, my “go to” hors d’oeuvres are flat-bread pizzas. The only item that is not homemade is the naan/flat-bread. Naan, is a leavened, oven-baked flat-bread used most often in West, Central, and South Asian cooking. I purchase naan at my local grocery store or Asian market. Naan often comes in various flavors such as rosemary and sea salt, garlic, or traditional plain. Of course, you are welcome to make your own. Have fun experimenting with flavor combinations, especially sweet and savory. Below you’ll find my favorite three flat-bread combinations.

Yours in service,

L. Tamar

PEAR AND GORGONZOLA FLAT-BREAD 

Ingredients

2 plain naan

2 anjou or bartlett pears (make sure bartlett pears are firm, not over ripe i.e. not mushy)

1 cup crumbled gorgonzola cheese

2 tablespoons extra virgin olive oil

1 cup chopped pecans

2 tablespoons salted butter

1/2 cup light brown sugar

Directions

In sauce pan, melt butter over medium heat. Stir in brown sugar. Toss chopped pecans in brown sugar mixture. Make sure to coat pecans thoroughly. Remove from sauce pan and spread in thin layer on prepared cookie sheet (covered in wax or parchment paper). Bake at 250 F for 20 minutes. Remove from oven. Let stand until completely cooled.

Place naan on pizza or cooking sheet. Drizzle each with olive oil.

Slice pears very thinly using sharp knife or using a mandolin. Do not remove skin. It’s easiest to cut pear away from core, cutting it into 4 pieces prior to slicing.

Top each naan with one whole sliced pear.

Next sprinkle each naan with 1/2 of the crumbled gorgonzola cheese.

Top each naan with half of the candied pecans.

Bake at 350 F for 10-15 minutes.

Remove from oven. Let cool. Cut into bite sized pieces. Serve.

pearpear and cheesepear cheese and pecans

ARUGULA, PROSCIUTTO AND CARAMELIZED ONION FLAT-BREAD 

finished arugula

Ingredients

2 garlic naan

1 cup fresh basil

1/2 cup extra virgin olive oil

3 bulbs garlic (preferably roasted)

2 teaspoons salt

2 yellow or red onions sliced thinly

4 tablespoons salted butter

1/4 cup brown sugar

8 ounces sliced mozzarella cheese

8 slices prosciutto sliced thinly

2 cups fresh arugula (rinsed and dried)

Directions

Place naan on cookie/pizza sheet.

Blend next for (4) ingredients (basil, salt, olive oil, and garlic) on high using blender to create fresh pesto. Blend until smooth.

Spoon 1/2 of pesto onto each naan.

Melt butter over low/medium heat in medium sauce pan with top. Add sliced onions and brown sugar. Cook slowly over low heat until onions are translucent, soft, and reduced by half. This may take up to an hour or an hour and a half. Remember: Low and Slow. Remove from heat and let cool.

Place 4 ounces of sliced mozzarella on each naan. Top each with half of the caramelized onions.

Bake at 350 F for 10 minutes.

Remove from oven and top each naan with half of the sliced prosciutto. Return to oven for another 5-7 minutes.

Remove from oven and immediately top with fresh arugula.

Let cool slightly. Cut into bite sized pieces. Serve.

fresh pestopesto pesto and cheeseonionscooking onions onionsonions cheese pestoonions cheese pesto hamarugula

TOMATO AND FRESH BASIL FLAT-BREAD 

tomato finished

Ingredients

2 garlic naan

1 cup fresh basil

1/2 cup extra virgin olive oil

3 bulbs garlic (preferably roasted)

2 teaspoons salt

8 ounces sliced mozzarella

10 sliced campari tomatoes

10-12 fresh basil leaves

coarse salt and red pepper flakes to taste

Directions

Place naan on cookie/pizza sheet.

Blend next for (4) ingredients (basil, salt, olive oil, and garlic) on high using blender to create fresh pesto. Blend until smooth.

Spoon 1/2 of pesto onto each naan.

Top each naan with 4 ounces of sliced mozzarella cheese.

Top each naan with half of tomatoes.

Bake at 350F for 10-15 minutes.

Remove from oven and add fresh basil, salt, and red pepper flakes immediately.

Cut into bite sized pieces while still hot.

pesto pesto and cheesetomato and cheesetomato cheese basil