Christmas Eve Lasagna

Christmas Eve Red Lasagna

Every Christmas Eve I prepare lasagna, chicken French, and Cajun eggnog. Sure, I have a display of Christmas cutout cookies and red velvet cupcakes, but it isn’t Christmas Eve until the lasagna is out of the oven.This recipe yields a 2-3 … Continue reading

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.

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 


2 quarts (serves 4-6)                               $20

4 quarts (serves 7-8)                               $40

Greens (mustard, kale, collard, or mixed)


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


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


Croissant Bread Pudding w Rum Sauce                    $30

Banana Pudding                                                                 $25

Praline Cake                                                                         $25


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

Sangria (White or Red)                                                                                                                  $50 per gallon

Sorrel with Rum                                                                                                                               $40 per gallon

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).


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


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.


Oxtails with Gravy

When I’m craving red meat, I turn to this recipe. I watched my God mother make this meal many times and adjusted it to include other ingredients to bring it to the “next level.” It can be served with dumplings or spinners, simple dough dropped into the gravy and cooked simply by the heat of the liquid, served with broad beans or large lima beans, corn bread, rice, or cabbage.


5-6 lbs oxtails, fat trimmed

4 habanero peppers sliced

1 bunch culandro minced

1 red bell pepper sliced

2 yellow onion cut in half and sliced

2 sprigs fresh rosemary (optional)

3 Tablespoons minced garlic

5 carrots peeled and sliced thinly using plantain slicer

2 cups dry  red wine (don’t buy “cooking wine”, instead purchase an inexpensive dry wine that tastes good and cook with it)

2 cups water

4 bay leaves

2 Tablespoons beef bouillon

1 Tablespoon ginger powder

3 Tablespoons seasoned salt or salt-free “seasoned salt”

3 Tablespoons White sugar

3 tablespoons coconut or olive oil


After trimming oxtails, place in large bowl. Add yellow onions, bell pepper, garlic, habanero peppers, culandro, seasoned salt, and ginger powder. Rub meat with all ingredients. Cover and place in refrigerator for at least 2 hours, preferably overnight.

When ready to cook oxtails, you have two options: low and slow atop stove alone OR pressure cooker for 25 minutes, then low and slow atop stove. The directions listed here are for low and slow atop the stove. When using the pressure cooker simply cook oxtails in pressure cooker (without onions and peppers) for 25 minutes following the cooker’s instructions, then follow my directions as follows.

After oxtails have marinated, remove from refrigerator.

On stove top add oil to heavy pot. Heat oil to medium high heat. Add sugar. Allow sugar to “burn” a brown color, stirring to keep from sticking to pan.

Add oxtails to pot to braise. Turn over after cooking 5-7 minutes. Oxtails should now be a pretty brown color.

Next add vegetables to pot with oxtails along with red wine. Bring to a boil and cook for 15 minutes. Stir, by scraping bottom of pot to release fat deposited on bottom of pot. Add water, bay leaves,bouillon, and remaining dry seasoning. Bring to a boil. You may sprinkle one Tablespoon of flour atop mixture at this time.

Turn pot down to lowest setting and cook covered until oxtails are tender. When cooking on the stove top this may take 4-6 hours depending upon size of oxtails and amount of space in pot. Using a pressure cooker will cut this time in half.

About 30 minutes before serving add carrots. You don’t want the carrots to get too mushy.

If liquid/gravy is not thick enough, in separate bowl mix 1 cup cold water with 2 Tablespoons of corn starch. Slowly stir into pot with oxtails.

Serve with rice, cabbage, and cornbread or dumplings.

Nutritional Information

Calories per serving 197.1

Total fat 4.1 grams

   Saturated fat 1.5 grams

Cholesterol 28.5 mg

Sodium 115.5 mg

Potassium 422.7 mg

Total Carbs 17.1 grams

    Dietary Fiber 3 grams

    Sugar 7.3 grams

Protein 9.9 grams

Vitamin A 154.1%

Vitamin C 14.8 %

Calcium 4.6%

Iron 3.9 %