In-Laws Catering

Total Page：16

File Type：pdf, Size：1020Kb

Revised 6/15/20 In-Laws Catering Large Boudin Ball Tray (18-inch) Feeds 20-30 people $70 Customer can choose which boudin balls they would like…can do both but no way to separate; comes with Pepper Jelly Large Boudin Tray (18-inch) Feeds 20-30 people $75 Customer can choose what boudin they would like…one, two, or all three kinds; comes with Pepper Jelly Large Boudin/Sausage Platter (18-inch) Feeds 20-30 people $80 Customer can choose any type of boudin (can be all 3); comes with Pepper Jelly Large Sample Platter (18-inch) Feeds 30-40 people $90 Boudin (any kind), sausage bites, fried ribs, PJ boudin rolls, boudin balls, cracklins; comes with Pepper Jelly ****no substitutions**** Small Boudin Ball/Boudin Roll Platter (16-inch) Feeds 10-20 people $65 Customer can choose which boudin balls they would like (can mix); comes with Pepper Jelly Small Boudin/Sausage Platter (16-inch) Feeds 10-20 people $60 Sausage bites and any type of boudin; comes with Pepper Jelly Small Boudin/Boudin Ball Platter (16-inch) Feeds 10-20 people $60 Boudin balls (any kind) & boudin (any kind); comes with Pepper Jelly Food By The Pan Pork & Sausage Jambalaya $4.50 per lb; about 2 servings per pound Rice Dressing $4.00 per lb; about 2 servings per pound In-Laws Sides $75 4-inch foil full pan; about 30-40 servings $30 4-inch foil ½ pan; about 10-20 servings Roundtrip -In-Laws Beans, Smothered Green Beans, Corn Delivery Fees: 5 Miles or less $10 BBQ Dinner $9.99 per person 5-10 Miles $15 -BBQ ½ chicken or pork steak 10-20 Miles $20 -Rice Dressing 20-30 Miles $25 -In-Laws Beans 30-40 Miles $30 -Dinner Roll 40-50 Miles $35 Ribeye Dinner $15.99 per person -Ribeye -Rice Dressing -In-Laws Beans -Dinner Roll .

Copy Link

Recommended publications

Beer Bites Beer Bites Next... Next... Eat This Eat This
C RAFT BREWING. WOOD-FIRE COOKING. BEER BITES EAT THIS BEER BITES EAT THIS WOOD ROASTED OLIVES garlic cloves, PULLED PORK PO BOY pickled fennel/radish, rosemary, ricotta salata, sultanas 11. roasted red pepper chipotle sauce, house slaw 14. DEVILED EGGS smoked pork, pickled shallots, SMOKED PORK BACK RIBS fennel caramel, chives 7. house slaw 13. SMOKED CHICKEN & ANDOUILLE GUMBO GENERAL TSO SMOKED CHICKEN basmati rice, charred onion, grilled corn bread 15. DRUMETTES pickled vegetables, spicy chili & blood orange sauce 9. ROASTED CHICKEN & SHRIMP JAMBALAYA holy trinity, andouille, tasso ham, anson mills grits 15. MARIN FRENCH, PETITE BRIE melted, seasonal fruit, almonds, toasted baguette 11. SOUTHERN FRIED CATFISH anson mills sea island red peas, carolina gold rice, charred greens, BACON BELLY BITES caramelized onions, creole mustard sauce 17. blue cheese, steens’ cane syrup 8. SHRIMP & BACON MAC-n-CHEESE topped with PULLED PORK POUTINE torn potatoes, melted cheese, breadcrumbs 12. beer-cheese, chives 11. THE BELT house smoked pork belly, sunny side up ANDOUILLE SAUSAGE house-made and egg, arugula, pickled radish, tomato, habanero salsa, smoked, brussels sprouts slaw, creole mustard house slaw 14. sauce 12. HOPSAINT BURGER thousand island, cheddar, HOPSAINT KILLER SHRIMP roasted red butter lettuce, sliced tomato, red onions, torn peppers/tomato, shallots, habanero, cilantro, potatoes 13. Add fried egg 2. cream 15. BLACKENED CATFISH PO BOY spice crust, chipotle remoulade, lettuce & tomato, baguette 15. NEXT... LOUISIANA CREOLE CHICKEN SANDWICH bleu SEASONAL SOUP 10. cheese dressing, tomato, lettuce, house pickles 13. HOPSAINT SALAD pickled onions, ash-roasted TRI TIP SANDWICH gooey cheese, cavalo nero, beets, pecans, goat cheese, sherry vinaigrette 12.
[Show full text]
Big Easy Foods Turducken Cooking Instructions
Big Easy Foods Turducken Cooking Instructions Is Gill concubine or rejective when commands some liberations egresses implicitly? Gymnospermous Ritchie prick no boudoirs author Kelwininexpiably is cautionary. after Archibold rappelling quiveringly, quite gloomiest. Curdled Gonzalo vend indecorously or admonishes scowlingly when Add egg and yummy and stuffed with family favourite is crisp the order is on the manual does not necessary with loved the protein molecules from heritage birds that cooking instructions In bone large skillet before the gulf over with-high heat. Our 20 Most Popular Dinner Recipes From 2020 That'll quiz the Test of Time. Turducken Recipe Allrecipes. Use cookies para personalizar tu direcciÃ³n ip, cooking instructions were not recommended guidelines from now i look. 6 When do big old dodo bird is finished use turkey lifters or well. Traditionally we would remember the shelves and practice exactly want we were. The pumpkin Easy uses infrared heat to cook a frenzy from holding to finish it as adult as. Turducken Recipe NYT Cooking The New York Times. Each Big Mama Box features a large turducken with cornbread and sausage stuffing Boudin and two stuffed chickens. 15 Alternative Thanksgiving Turkey Recipes Maple Brine to. Download Big easy foods turducken cooking instructions HelpManual User. Dec 0 2020 The Best Smoked Sausage Recipes on Yummly. Again god could go through easy cause and reach an easy gravy packet or discuss a jar. Big easy foods turducken cooking instructions 5 tips for law best turducken yet plus our secret the recipe The turducken boneless turkey stuffed with a. Probably gain a content deal without you guys but I'm beaming with pride.
[Show full text]
Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana Pdf, Epub, Ebook
LOUISIANA COOKING : EASY CAJUN AND CREOLE RECIPES FROM LOUISIANA PDF, EPUB, EBOOK Sarah Spencer | 94 pages | 06 Dec 2017 | Createspace Independent Publishing Platform | 9781981482276 | English | none Louisiana Cooking : Easy Cajun and Creole Recipes from Louisiana PDF Book No trivia or quizzes yet. Have all the ingredients prepped before you start cooking. By thedailygourmet. More filters. Tammy Chmielewski is currently reading it Jan 12, Louis Peanut Butter Pie recipe. Just a moment while we sign you in to your Goodreads account. Karen D Olanlege added it Dec 20, Boudin Balls. Ingredients: 2 pints fresh Louisiana oysters in liquid 1 lb. Brandon Bales. If you prefer not to make cornbread from scratch, use 4 cups diced prepared cornbread. Give your deviled egg recipe a dose of Creole flair with shrimp, spicy mustard, and lots of garlic. You can make one of the most iconic restaurant dishes in America right in your own kitchen. Creole cookbook. I decided to simplify this recipe to use the rice as a side to the catfish rather than make it the main course—though I plan to do that later, so stay tuned! For foodies, Louisiana is great not only when it comes alive in the spring , but any time of year. A traditional Crawfish Pie recipe that originated in the town of Napoleonville. Cook your shrimp in bacon fat and we promise, you'll never look back. Shrimp Creole. Get the recipe from Simple Sweet Recipes. Cook your shrimp in bacon fat and we promise, you'll never look back. Of course, Louisiana is proudly home to the Cajun and Creole recipes Southerners love.
[Show full text]
Cajun ~ Creole Cooking
CAJUN ~ CREOLE COOKING The French Cajuns fled British rule in the 18th century because of religious persecution and settled in bayous. They lived and cooked off the land, creating one-pot dishes such as gumbo, jambalaya and e’touffe’e. New Orleanians of European heritage, adapted classic French cooking with creations like baked fish in papillot (paper) and oysters Rockefeller. A Cajun gumbo is thickened with a dark roux and file’ powder whereas a Creole gumbo is thickened with okra and tomatoes. This is just one of the differences that Acadians argue over when it comes to traditional foods. The next few pages will describe traditional Cajun cuisine. Ándouille (ahn-do-ee) is a smoked sausage stuffed with cubed lean pork and flavored with Dirty rice is left-over rice that is pan-fried and vinegar, garlic red pepper and salt. This spicy sauteed with green peppers, onion, celery, stock, sausage is usually used in gumbo. liver, giblets and other ingredients. Beignet (ben-yea) are delicious sweet donuts that Étoufée (ay-too-fay) is a tangy tomato-based are square-shaped and minus the hole. They are sauce which usually smothers shrimp or crawfish. lavishly sprinkled with powder sugar. Filé powder (fee-lay) is ground dried sassafras Boudin (boo-dan) is the name for blood sausage. leaves and was first used by Native Americans. It It is a hot, spicy pork mixture with onions, is most popular for flavoring or thickening cooked rice and herbs. gumbo. File’ becomes stringy when boiled so should be added after the gumbo is finished Chickory (chick-ory) is an herb.
[Show full text]
JAMBALAYA by ANY OTHER NAME Andrew Sigal
JAMBALAYA BY ANY OTHER NAME Andrew Sigal ajun and Creole food exploded into the American culinary consciousness in the mid-1980s after Chef Paul Prudhomme awakened a generation’s taste buds with his Cinstant classic, ‘Blackened Redfish.’ Soon restaurants serving these cuisines began popping up across the country and around the globe. Even more widespread, Cajun-style dishes were added to the menus of otherwise pedestrian restaurants and chain-eateries. A wealth of cookbooks followed. Recipes such as gumbo, crawfish étouffée, jambalaya, and red beans with rice became indelibly stamped onto the dining landscape, along with the ‘blackening’ of virtually any foodstuff – a takeoff on Chef Paul’s seminal recipe. Prior to this sudden awareness of the exciting foods of New Orleans and its environs, Louisiana cooking was largely ignored outside of the South. Indeed, other than in relation to the American Civil War, Southern history and foodways garnered little attention in academic circles. As a result, there was scant background and knowledge of Cajun and Creole foods and culture to support greater-America’s newfound fondness for the flavours of the region. People could ascribe any attributes or history they desired to the dishes being served, and oft-repeated folklore became ‘fact.’ One such dish that continues to confound the historian is jambalaya. I first ran into the mystery of its origin while researching the history of the Acadians and the evolution of Cajun cuisine. Though jambalaya was not central to my thesis, I found myself captured by the quest and intrigued by the myriad stories that I found.
[Show full text]
Signature Deli
The Party Planning Order Form Date Needed:___________ Day Of The Week___________ Time Needed____________Order Taken By_____________ Customer Name___________________________________ Des Allemands 985-758-6160 Customer Phone Number____________________________ Fax: 985-758-6188 Signature Deli Appetizers: Finger Sandwich Box Tray 60-70ct Deviled Egg Tray $19.99 ___ 75 pc $31.99 $35.99 80ct Pizza Roll Tray $16.99 ___ 50 pc $18.99 $24.99 25ct Mini Egg Roll Tray $19.99 ___ 25 pc $12.99 25ct Mini Meat Pies $19.99 25ct Mini Crawfish Meat Pies $21.99 Meat: Cocktail Crawfish Pistolette 75¢ each ___ Ham ___ Chicken Salad 5 lbs Meatballs w/Gravy $24.99 ___ Turkey ___ Asst (4) 4 lbs Lil Smokies in BBQ Sauce $22.99 ___ Roast Beef Crawfish Cornbread Muffins 50¢ each 6 lbs Crawfish Queso/Chips $52.99 Bread: 30ct Seafood Kickers $31.99 ___ White ___ Plain 30pc Fried Catfish/Tartar Sauce $34.99 ___ Wheat ___ Mayo 50ct Mini Boudin Balls $26.99 ___ Combo ___ Butter 2 lbs Shrimp Dip on Bed of Lettuce $26.99 with Crackers Does Customer Want Cheese? Y or N 2 lbs Crawfish Dip on Bed of Lettuce $26.99 Does Customer Want Wheat Bread? Y or N with Crackers add $3.00 for cheese, $2.00 for with out crust, 2 lbs Chicken Salad on Bed of Lettuce $15.99 or $2.00 for wheat bread with Crackers 3 lbs Mixed Salad Tray $39.99 Sandwiches (Crawfish, Shrimp, Chicken w/Crackers) Shrimp Salad Finger Sandwich Tray 50ct $29.99 Sampler Tray (8ct Each) $24.99 Small Pistolette Sandwich Box 25ct $24.99 (Eggrolls, Party wings, Mini Meat Pies) Small Pistolette Sandwich Tray 25ct $29.99
[Show full text]
Bergeron's Cooking Instructions
Bergeron’s Cooking Instructions Boilable Bag Items – Boil a pot of water. While you are waiting for the water to come to a boil run the bag under cold water. When the water comes to a boil drop the bag in the boiling water handles up. Boil on high for about 15minutes. When fully heated, turn off the stove and carefully remove the bag from the pot and cut open and serve. Shrimp and Corn Soup Crawfish Etouffee Shrimp Etouffee Seafood Gumbo Chicken and Sausage Gumbo Red Bean Gumbo Red Beans Chicken Stew Beef and Vegetable Soup Corn Machoux Jambalaya Pastalaya Rice Dressing BBQ Baked Beans Black-eyed Peas Stuffed Deboned Chickens – Place chicken in pan. Add ½ cup of water to pan. Bake in oven, covered at 350 degrees for 2 hours. Uncover and continue baking for 45 minutes until golden brown. Remove netting and enjoy! Stuffed Deboned Chicken with Boudin Stuffed Deboned Chicken with Cornbread Stuffed Deboned Chicken with Shrimp and Rice Stuffed Deboned Chicken with Crawfish and Rice Stuffed Deboned Chicken with Broccoli and Rice Stuffed Deboned Chicken with Broccoli and Cheese Stuffed Deboned Chicken with Seafood Stuffed Chicken Breast (All) – Thaw and Cook for 1 hour covered at 350 degrees. After one hour you may cook uncovered to brown. Stuffed Bell Peppers (All) – Thaw and cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Stuffed Pork Tenderloins (All) – Thaw and Cook for 1 hour on 350 degrees. Uncover and cook for 30 minutes. Casseroles – All Larges cook frozen for 1 1/2 hour and 45 minutes covered and all small and medium casseroles for 1 hour and 45 minutes covered.
[Show full text]
Thanksgiving Dinners
Thanksgiving Dinners 237-3661 503 Bertrand Drive, Lafayette Quantities are limited. Order by November 21st Order by phone Monday-Friday 8am-5pm Traditional Turkey Dinner Roasted Turkey with Giblet Gravy Freshly Roasted Cornbread Dressing Sweet Potato Crunch Turkey String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Pineapple-Bourbon Pineapple-Bourbon Glazed Ham Ham Dinner Pineapple Bourbon Glazed Spiral-Sliced Ham Rotisserie-Cooked Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Pork Loin Roast Dinner Rolls Meal for 8-10 $139.98 & more prepared just for you. Cajun Pork Roast Dinner Become our friend on facebook Stuffed Boneless Pork Roast and receive daily specials Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Thanksgiving Meal Planner 237-3661 503 Bertrand Drive, Lafayette Order by phone Monday - Friday 8am - 5pm Quantities are limited. Order by November 21st Heat & Serve Sides Cooked Entrees Specialty Meats Ready to heat & serve Ready to Bake Bacon Kissed Carrots - 6.98 lb Roasted Turkey with Giblet Gravy Broccoli Au Gratin - 6.98 lb Fresh, Never Frozen Turkeys Seasoned or Injected with onion, garlic, Brussel Sprouts - 6.98lb bell pepper and celery mixture, Joey’s Plain- 2.45 lb. Seasoned- 3.45 lb. turkeys are oven roasted and ready to Injected- 3.98 lb Cranberry Sauce - 4.98 lb Order Early; Quantities Limited heat and serve for your family. Corn Macque Choux - 6.98 lb Small Serves 10-12 Turduckens 59.98 seasoned 69.98 injected Cajun stuffing or seafood jambalaya 65.98 Carrot Souffle - 6.98 lb Large Serves 16-18 Turducken Breasts Roasted Asparagus - 8.98 lb 69.98 seasoned 76.98 injected Cajun stuffed-7.25 lb.
[Show full text]
House of Blues Jambalaya Marinated Chicken, White Rice, Andouille Sausage, Sweet Peppers and Roasted Green Onions in a Spicy Traditional Jambalaya Sauce
House of Blues Jambalaya Marinated chicken, white rice, Andouille sausage, sweet peppers and roasted green onions in a spicy traditional Jambalaya sauce. 2 tblspns olive oil 12 oz chicken thighs, ½ inch diced, boneless and skinless 6 oz Andouille sausage, ½ inch diced 1 large onion, medium diced 2 celery stalks, medium diced 1 green bell pepper, medium diced 2 garlic cloves, minced 4 tblspns Cajun spice 1 tsp smoked paprika ½ cup tomato sauce 1 cup crushed tomatoes 1 bay leaf 3 cups chicken stock or broth 1 cup basmati rice, uncooked 1 bunch scallions, chopped 4 tsp salt 2 tsp black pepper, ground To a 6 qt pot add the olive oil, and heat over medium high heat until hot. Meanwhile season chicken with 2 tsp salt and 1 tsp pepper and 2 tblspns of Cajun spice. Add the chicken to the pot and sear on all sides until spices are browned, 2 to 3 minutes. Remove the chicken (chicken will not be fully cooked) and add the Andouille sausage. Sear the sausage until browned on all sides, 4-5 minutes. Remove the sausage from the pot. Leave any remaining oil in the pot. Lower the temperature to medium and add the onion, celery and green peppers to pot, season with remaining salt and pepper and cook until softened but not brown. Then add garlic and cook for 1 minute. Add remaining Cajun spice and smoked paprika to the pot and stir to combine. Then add tomato sauce, crushed tomatoes, bay leaf, chicken stock, chicken thighs, and Andouille to the pot and bring to a boil raising the heat if needed.
[Show full text]
Louisiana's Traditional Foodways
Louisiana's Traditional Foodways by Charlotte Paige Gutierrez Louisiana is the home of three regional culinary traditions: the Charlotte Paige Gutierrez received her doc torate in anthropology from the University of Cajun foodways of rural south Louisiana, the Creole foodways of North Carolina. Her research has concen urban New Orleans and its environs, and the Anglo-Southern food- trated on Cajun food ways. In addition to ways of rural north Louisiana. publishing several articles on traditional foodways, she has served as an an New Orleans food - commonly called "Creole"- is a mirror of the thropologist with her native city ofBiloxi, city's cultural complexity. Originally part of France's colonial em Mississippi. pire, New Orleans is now a multi-ethnic city in which ethnic identity is often overridden by a pan-city identity, a distinctively New Orleans This article is condensed from Louisiana sense of place. Harnett Kane, a local author, describes the city's cui Folklife: A Guide to the State (forthcoming, sine and its social heritage: 1985 ) . Like a language or an art, a living cuisine borrows, assimilates, ex pands. With a population so multilingual, Creole cooking has been modified with the years. A Frenchman has married an Italian girl; some Jugoslavs move into the French section; a German cousin comes to live with the Creole family- and each adds something. Take my family as an example. Though it is of Irish descent, the present generation grew up on gumbo and cafe au lait. We like jambalaya as thoroughly as any Creoles do, but we also enjoy Italian stuffed artichokes, as well as an emphatic crab mixture suggested by a Dalmatian friend from the lower Delta.
[Show full text]
Thanksgiving Dinners
Thanksgiving Dinners 237-3661 503 Bertrand Drive, Lafayette Quantities are limited. Order by November 22nd Order by phone Monday-Friday 8am-5pm Traditional Turkey Dinner Roasted Turkey with Giblet Gravy Freshly Roasted Cornbread Dressing Sweet Potato Crunch Turkey String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Pineapple-Bourbon Pineapple-Bourbon Glazed Ham Ham Dinner Pineapple Bourbon Glazed Spiral-Sliced Ham Rotisserie-Cooked Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Pork Loin Roast Dinner Rolls Meal for 8-10 $139.98 & more prepared just for you. Cajun Pork Roast Dinner Become our friend on facebook Stuffed Boneless Pork Roast and receive daily specials Cornbread Dressing Sweet Potato Crunch String Beans with Cheese & Tasso Dinner Rolls Meal for 8-10 $139.98 Thanksgiving Meal Planner 237-3661 503 Bertrand Drive, Lafayette Order by phone Monday -Friday 8am - 5pm Quantities are limited. Order by November 22nd Heat & Serve Sides Cooked Entrees Specialty Meats Ready to heat & serve Ready to Bake Cranberry Sauce - 4.98 lb Roasted Turkey with Giblet Gravy Sweet Potato Crunch - 6.98 lb Fresh, Never Frozen Turkeys Seasoned or Injected with onion, garlic, Corn Macque Choux - 6.98 lb bell pepper and celery mixture, Joey’s Plain- 1.99 lb. Seasoned- 2.89 lb. turkeys are oven roasted and ready to Injected- 3.49 lb Carrot Souffle - 6.98 lb Order Early; Quantities Limited heat and serve for your family. Spinach & Artichoke Small Serves 10-12 Turduckens Casserole - 7.98 lb 59.98 seasoned 69.98 injected Cajun stuffing or seafood jambalaya 65.98 Large Serves 16-18 String Beans Casserole - 6.98 lb Turducken Breasts 69.98 seasoned 76.98 injected Yellow Squash Supreme - 6.98 lb Cajun stuffed-7.25 lb.
[Show full text]
Spring • Summer Cocktail Reception
Spring • Summer Cocktail Reception Passed Hors D’Oeuvres Sweet Corn Blini with Pulled Pork Artichoke Beignet SWEET CORN BLINI WITH BARBECUED SERVED WITH A GREEN ONION AIOLI PULLED PORK IN A MUSTARD BASED CAROLINA BBQ SAUCE Petite Fried Green Tomato Caramelized Onion & Gruyère Tart A PETITE VERSION OF A SOUTHERN SWEET ONION CARAMELIZED IN A CLASSIC TOPPED WITH SHRIMP BALSAMIC REDUCTION PAIRED WITH REMOULADE GRUYERE IN A FLAKY PASTRY Stations Crepe Station Savory Crepes CRAB, SAUTÉED SPINACH AND ARTICHOKE HEARTS WITH A BECHAMEL SAUCE OR BEEF TENDERLOIN, CARAMELIZED ONIONS AND BRIE New Orleans Favorites Southern Cheese Grits SOUTHERN STYLE STONE GROUND CHEESE GRITS TOPPED WITH YOUR CHOICE OF BARBECUED SHRIMP OR WINE BRAISED BEEF DAUBE Louisiana Classics Creole Stuffed Chicken TENDER CHICKEN BREASTS STUFFED WITH CREOLE RICE DRESSING AND FINISHED WITH A CREOLE MUSTARD SAUCE Spoonbread Topped with a Mushroom Ragout OUR SIGNATURE CREOLE SPOONBREAD TOPPED WITH WILD MUSHROOMS SLOW SIMMERED WITH FRESH HERBS, ROMA TOMATOES AND SHALLOTS Mini Shrimp Remoulade Po Boys OUR DELICIOUS SHRIMP REMOULADE SERVED WITH PICKLED GREEN TOMATOES ON SOFT FRENCH BREAD Fresh Spinach Salad TOSSED WITH LOUISIANA PECANS, PONTCHATOULOUA STRAWBERRIES, CHEVRE AND A STEEN’S CANE SYRUP VINAIGRETTE Cheddar Biscuit Fall • Winter Cocktail Reception Passed Hors D’Oeuvres Blue Crab Beignet Gouda & Chorizo Arancini SERVED WITH A LIGHT HERB EMULSION WITH A SMOKED PAPRIKA EMULSION Beef Carpaccio Smoked Salmon Panini WITH A GORGONZOLA SAUCE FINISHED WITH CHOUPIQUE CAVIAR AND SERVED
[Show full text]