June 2013 Newsletter

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Alligator Pear Catering 
...a refreshing taste in catering and event production.  Our professional and innovative
staff utilize quality local and organic ingredients and strive to provide each client with exceptional service.

We would love to cater
your next event!


For more information about how we can help to make your occasion a one of a kind culinary experience, please contact us today!


 
   burgers baby!

Thai Style Grilled Veggies

Marinated in garlic, lime juice, and coriander, plain bell peppers and eggplant come alive with flavor and sweetness when grilled over the barbecue. Simply delicious!

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 1/2 an eggplant, cut into 1/2 inch to 1 inch thick slices
  • several sweet peppers of different colors, cut lengthwise and de-seeded
  • optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices
  • MARINADE:
  • 6 cloves garlic
  • 1 Tbsp. salt
  • 2 tsp. dark soy sauce (or 1 Tbsp. wheat-free tamari for gluten-free diets)
  • 1/4 cup fresh lime juice (or substitute lemon juice)
  • 1/2 loose cup fresh coriander, including the stems, chopped
  • GARNISH:
  • handful of fresh coriander/cilantro leaves

Preparation:

  1. Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.
  2. Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.
  3. Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the barbecue), or up to several hours in the refrigerator.
  4. Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.


The days are getting longer and it's time to go outside and soak in the sunshine!
Enjoy time with family & friends at the beach, take a hike in the local mountains or simply relax and have a backyard BBQ. In honor of Father's Day, this month's newsletter features BBQ grilling tips and recipes. And, as always, we invite you to read about some of our recent events. Have a great month!
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"A Most Interesting 
Dos de Mayo" 
on a Hollywood Rooftop!
 
Dos de Mayo,"the Most Interesting
Cinco de Mayo Party" at Siren Studios  on Sunset Blvd in Hollywood.
(A Visionary Group Dos XX/Maxim Event) 



 
    

American Idol Finale Party 2013


AI 2013 Lounge pic
Thanks to 2me Studios for YourBASH! for the fabulous photos!

Grilling Tips for  

Perfectly Cooked Meats

Beef:

Internal cook temperature: 160� F
Portion Size: One pound of raw boneless cut makes three to four 3-ounce servings when cooked. One pound of raw bone-in cut makes two to three 3-ounce servings when cooked.
Marinade Time: When tenderizing, marinate for at least 6 hours but no more than 24 hours. Tender cuts such as tenderloin or top sirloin only need to be marinated from 15 minutes to 2 hours to soak up the flavor.
Visual Check for "Doneness": The clearer the juice, the more well-done the meat.

Thickness Guide:Aim for steaks that are at least 1" thick.
Grilling Tip: Allow meat to rest for 10 to 15 minutes before serving. This will give the juices more time to settle.

 

Poultry:

Internal cook temperature: 170� F
Portion Size: One pound of raw boneless poultry makes four 3-ounce servings when cooked. For bone-in poultry, 2 pounds will be needed to feed 4 people.
Marinade Time: Poultry can be refrigerated for up to 2 days in a marinade.
Visual Check for "Doneness": Chicken is done when the joints move easily and the juices run clear.
Thickness Guide: Aim for even thickness of 1/2" for a breast, 1/4" for a cutlet.
Grilling Tip: When grilling poultry, place it on the grill skin side up.


Fish:

Internal cook temperature: 145� F
Portion Size: An 8-ounce raw fillet makes a 6-ounce serving when cooked.
Marinade Time: Marinade fish for less than 30 minutes to prevent the meat from breaking down.
Visual Check for "Doneness": Cook until the fish is a solid color all the way through.
Thickness Guide: Fish that is less than 1/2" thick does not require turning when cooking.
Grilling Tip: Brush the grill lightly with oil to make sure the fish does not stick.

 


Black Cherry Brandy Sauce for Chicken or Beef

1 Tbs. prepared chili sauce
1 cup plum jam or preserves
1 cup apricot jam or preserves
1/8 tsp. five spice powder
1/4 tsp. salt
1 Tbs. vinegar or to taste
1/4 cup packed brown sugar
1 Tbs. Japanese soy sauce
  or 1 1/2 tsp. medium Japanese soy sauce
Freshly grated peel and juice of 1 orange
3 Tbs.. brandy

In a medium size saucepan, combine chili sauce, jams, five spice powder, salt, vinegar, brown sugar, soy sauce, orange juice and orange peel.  Cook stirring often, over medium low heat until jams are melted.  Pour into serving bowl and cool slightly. Stir in brandy.  Yields about 2 1/2 cups.  


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