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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Hudutu (Garifuna Soup Recipe)

This is not my recipe, actually it’s a video. I’m posting it because the chef’s cooking style, inspiration, and approach to food are very similar to my own: using fresh ingredients and using familial recipes in order to share great … Continue reading

Creamy Potato Soup with Bacon

This is an easy potato soup recipe. Perfect for large gatherings and for cold evenings. This recipe is vegetarian friendly by simply leaving out the bacon and using vegetable stock… but why would you want to do that? 😉 This … Continue reading

Butternut Squash Soup

Butternut squash soup. The perfect first course to your Thanksgiving meal.

Butternut squash soup. The perfect first course for your Thanksgiving meal. The soup tureen is a staple in my kitchen. Great for serving soups and stews directly from the table.

 

 

I serve this soup as my first course every Thanksgiving. It is a simple soup with lots of flavor. For an added treat, I usually top it with duck confit (duck thighs that have been browned in duck fat and shredded) or browned diced ham and a little creme fraiche. Once you try this, you too will make it a staple on your Thanksgiving table.

Serves 10-12 cups OR 6-8 large bowls. 

Ingredients

3 lbs butternut or any seasonal squash peeled, seeds removed, and cut into large pieces (for easy skin removal, cut in half, remove seeds, cover in plastic wrap and microwave until slightly soft— Please note, many grocery chains now sell squash already peeled and cut up. This is a great time saver when preparing for large groups.)

2 medium yellow onions, peeled and cut into quarters

4 carrots, peeled and cut into large pieces

2 granny smith apples (although any apples that you happen to have on hand will work too), peeled and cut into quarters

1/4 cup vegetable or olive oil + 1/2 tablespoon salt

1/4 cup unsalted butter

2 quarts chicken stock

3 sprigs each: fresh thyme, and fresh sage

2 dried bay leaves

1 tablespoon ground ginger

1/2 tablespoon ground nutmeg

1 teaspoon salt

1 teaspoon cayenne pepper

1/2 cup heavy cream

Directions

Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with foil.

Toss onions, apples, carrots, and squash with olive oil in large bowl. Place in even layer on sheet pan and sprinkle with salt.

Bake for 15- 20 minutes. Then cover with foil and bake an additional 10 minutes.  Vegetables should be soft.

Roasted squash, apple, onion, and carrot

Roasted squash, apple, onion, and carrot

Remove vegetables from oven and set pan aside.

In large heavy pot add 1 1/2 quarts of chicken stock. Reserve half of one quart for later use.

Heat on medium and add fresh thyme and sage. Reduce temperature and allow to simmer for at least 20 minutes.

Meanwhile, place roasted vegetables into blender 1-2 cups at a time. Add some of the reserved chicken stock to each batch for easy blending, Blend on low until smooth velvety consistency. If using an immersion stick/blender, simply add all vegetables and remaining stock to pot with chicken stock and blend.

Pour blended vegetables into chicken stock. Add butter, ginger, nutmeg, salt, cayenne pepper, and bay leaves. Stir. Allow soup to simmer on low for an additional 30 minutes. Remove and discard bay leaves, thyme stems, and whole sage leaves.

Remove soup from heat and allow to cool for 5-10 minutes. Slowly whisk in heavy cream (optional).

Return to pot to lowest stove setting. Soup is ready to serve.

Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup garnished with heavy cream and served with crusty bread (multi grain baguette shown here)

Roasted Heirloom Tomato Soup garnished with heavy cream and served with crusty bread (multi grain baguette shown here)

Tomato soup is one of my favorite soups. And full disclosure, my favorite meal of all time is soup and sandwich. This recipe uses fresh tomatoes, but you can use your own canned fresh tomatoes from an earlier season (I’m just learning to can fresh vegetables). I love the different colors and shapes of heirloom tomatoes. As an added bonus, I add fresh carrots to this recipe. It doesn’t alter the taste, but it does increase your daily vegetable intake. I love to serve this with crusty bread, grilled cheese cubes or even  cornbread. The fresh cream that I use comes from Pittsford Dairy ; a perfect example of one of the things I missed from upstate NY while living in the deep south the last decade.

Ingredients


3 pounds fresh heirloom tomatoes (rinsed and cut in half)

3 carrots, peeled and cut into large pieces

4-6 garlic cloves peeled

3-4 sprigs fresh thyme

1 yellow onion peeled and sliced

1/3 cup extra virgin olive oil

2 teaspoons coarse salt

1 and 1/2 quarts chicken stock or vegetable stock

4 tablespoons unsalted butter

1 tablespoon sugar

3-4 dried/fresh bay leaves

1 cup heavy cream

1-2 fresh basil leaves, optional

additional salt and black pepper for taste,

Directions 

Cover cookie/baking sheet with foil. In bowl mix tomatoes, carrots, garlic, thyme and onion tossing with olive oil and salt.

Transfer to cookie/baking sheet. Roast in 425 degree F oven for 20-30 minutes or until caramelized.

Remove roasted vegetables from oven. Allow vegetables to cool and remove skin from large tomatoes (peel). Place remaining roasted vegetables in large stock/soup pot with butter. Cook an additional 5-7 minutes on medium heat. Cover with 1 quart of chicken stock. Bring to boil adding bay leaves, sugar, and additional salt and black pepper to taste. Boil for 5 minutes, then reduce heat and cook on low for 15 minutes.

Remove bay leaves and thyme and use an immersion stick to puree soup in pot until smooth. If you do not have an immersion stick, ladle soup into blender and blend 2 cups at a time. Return to pot ensuring heat is on low. Add basil leaves at this point, if using. Alternate adding heavy cream and remaining chicken stock by the 1/2 cup full.  Again, make sure stove is on low to avoid curdling of cream. Whisk thoroughly when adding each liquid.

Garnish each bowl with a splash of remaining heavy cream.

Serves 4-6.

Heirloom Tomatoes

Garlic, Onion, Tomatoes, Carrots, Thyme, and Olive Oil

Garlic, Onion, Tomatoes, Carrots, Thyme, and Olive Oil

Roasted vegetables for Tomato Soup

Roasted vegetables for Tomato Soup

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.

What Cha’ Cooking Contest

This gallery contains 1 photo.

In the fall of 2011 a soror, who had dined at my home on numerous occasions, suggested that I submit a video to her news network for a cooking contest. Knowing that many of the contestants would be submitting videos … Continue reading