Archive for September, 2012

Office Morning Meeting Menu

Office Morning Meeting Menu – new from Millennium Gourmet, a new option to consider when hosting a morning meeting at the office in the greater San Jose Ca. area. mgc office morning mtg menu.  Here you can select one of the three most popular menu items including our famous Fruit and Cream Scones, our Beautiful Sliced Fruit Platter, or our One-Of-A-Kind Carrot Cake with Orange Essence Cream Cheese Frosting.

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Roasted Chicken Leftover – what to do

English: Roasted chicken Español: Pollo asado

English: Roasted chicken Español: Pollo asado (Photo credit: Wikipedia)

Roasted Chicken Leftover – what to do? – lately we’ve had  chicken a dozen ways , grilled, roasted, baked, slow cooker’d…well what to do with the leftover bird? we take the meat off the bone and piece and coarse-shred the meat. Refridgerate over nite.  When ready use. saute white onions, thinly sliced in EVO and lots of minced garlic,  saute  low and slow to caramelize the onions without burning the garlic, approx 30 minutes (low and slow) then add chicken pieces to heat thru and absorb all the delicious onion/garlic flavor. when heated thru, add to taco shells or warmed/toasted buns/rolls for a great hot sandwich.

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Red Potato Salad – The last rites of the Summer

Red Potato Salad: Red Potatoes, Washed & Cut

Red Potato Salad: Red Potatoes, Washed & Cut (Photo credit: I Believe I Can Fry)

its labor day weekend …yes the unoffical end of summer , last grilling days, fam bbq’s, days at the beach, camping, boating, fishing….all that good summer fun stuff….and of course the unofficial end of all that summer food like grilled everything, meats vegi’s , even breads (on the grill)….time to squeeze in those last deck parties with cool cocktails, lite appetizers, shelling the peanuts and letting the shells fly in the summer breeze (outside of course)….

And farewell to the classic Red Potato Salad we love here at Millennium Gourmet Catering…we don’t peel em, we boil them in garlic water (4-5 cloves in the pot of water) , cool them when knife tender and mix with mayo, celery, pimento, olives dill pickle relish and dash of mustard, lots of salt and pepper, tossed, tasted , re-seasoned and chilled til served.

its such the quintessential summer dish, its cool, refreshing , great with grilled meats and fish and even better the next day with a grilled meat sandwich from the pre-grilled goodies…farewell to the Red Potato Salad


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