Tomato Basil Pasta – KARK 4 Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Tomato Basil Pasta

2 Servings

Ingredients:

  • 1 Tbls. Extra Virgin Olive Oil
  • 1 Tbls. Unsalted Butter
  • 1 tsp. Minced Garlic
  • 1 Shallot, minced
  • 1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise
  • 1 Tbls. Extra Virgin Olive Oil
  • 4 Tbls. Unsalted Butter
  • Salt & Ground Black Pepper, to taste
  • 8-10 Leaves Fresh Basil, cut into ribbons
  • 4 oz. Penne Pasta (or pasta of your choice)
  • Grated Parmigiano Reggiano cheese, for garnish
  • Option Add-Ins: Panko Parmesan Crusted Chicken, Sliced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh zucchini or summer squash

Directions:

  1. Cook pasta according to package directions.
  2. Meanwhile, add one tablespoon of extra virgin olive oil to your skillet and one tablespoon of unsalted butter and heat. Add diced garlic and shallots and saute for a minute or two until the shallots turn translucent. Add the tomatoes and continue to cook until tomatoes have wilted, about 5 minutes. Be careful not to overcook because you want the tomatoes to retain their shape.
  3. Add remaining tablespoon of olive oil and 4 tablespoons of butter and melt. Season with salt and freshly ground black pepper to taste. Toss in fresh basil, reserving 1 tablespoon for garnish on the plate, and stir in cooked pasta. Heat through.
  4. Divide the pasta into two bowls and top each with the reserved fresh basil and freshly grated Parmigiana Reggiano cheese.

Panko Parmesan Crusted Chicken

2 Servings – Optional Add-In

Ingredients:

  • 2 Boneless, Skinless Chicken Breasts
  • Salt & Pepper, to taste
  • 3/4 Cup Panko Bread Crumbs
  • 1/4 Cup Shredded Parmesan Cheese
  • 1 tsp. Dried Basil
  • ½ Cup Flour
  • 1 Egg, beaten
  • 1 Tbls. Water
  • 4 Tbls. Vegetable Oil

Directions:

  1. Place the chicken breasts, one at a time, between two pieces of plastic film and flatten with a meat mallet to a uniform thickness.
  2. Season the chicken with salt and pepper.
  3. Combine the Panko bread crumbs, parmesan and dried basil in a bowl. Put the flour in a second bowl, and combine the beaten egg and water in a third bowl.
  4. Heat the oil in a large skillet over medium high heat.
  5. Dip the chicken in the flour, shaking off the excess. Dip in egg and then into bread crumbs, pressing the crumbs into the chicken. Put the chicken in the hot oil and cook until browned on first side, about 3-4 minutes. Turn chicken over and cook until browned on the second side.
  6. Transfer the chicken to a baking sheet and continue to cook in a 325 degree oven until internal temperature reaches 165 degrees, about 20 minutes.

Pan-Grilled Filet Steak – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

KARK Valentine's

Pan-Grilled Filet Steak

Ingredients:

  • Olive Oil
  • 2 8 oz. Beef Filet Steaks
  • Salt & Pepper, to taste
  • White Wine Mushroom Reduction Sauce (see recipe below)

Directions:

  1. Bring the filets to room temperature. Rub a little bit of olive oil on all sides of the filet and season with salt and freshly ground black pepper. Pat the seasonings into the meat.
  2. Meanwhile, heat a grill pan over high heat. Put a little bit of olive oil on a paper towel and, while holding the paper towel with a set of tongs, wipe the griddle with the olive oil. The oil should slightly smoke if the grill pan is hot enough.
  3. Place the steaks on the grill pan and leave them untouched for 3 minutes. Rotate the steaks 90 degrees and continue to cook on the same side for another 3 minutes. Turn the steaks over and leave them untouched for 3 more minutes. Again, rotate the steaks 90 degrees and continue to cook until it reaches the desired temperature (about 5 more minutes for a medium steak – 145 deg. to 150 deg.) using a good kitchen thermometer. Temp the steaks in the center.
  4. Remove the steaks from the heat onto a platter and allow the steaks to rest 5 minutes before serving.
  5. Slice the steak across the grain and top with the White Wine Mushroom Reduction Sauce.

White Wine Mushroom Reduction

Ingredients:

  • 1 Tbls. Extra Virgin Olive Oil
  • 3 Tbls. Unsalted Butter, divided
  • 4 oz. Button Mushrooms, sliced
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 Shallot, finely diced
  • 1 tsp. Fresh Garlic, finely minced
  • 1?2 Cup White Wine
  • 1 Fresh Leaf Basil
  • 1?2 Cup Chicken Stock
  • 2 Green Onions, diced

Directions:

  1. Heat a large skillet over medium­high heat. Add 1 Tbls. olive oil and 1 Tbls. butter and heat.
  2. Add the sliced button mushrooms and spread out into a single layer. Cook until the mushrooms start to brown, stirring to cook both sides. Season the mushrooms with salt and pepper.
  3. Add the diced shallot and minced garlic to the mushrooms and continue to cook and stir until shallots start to wilt.
  4. Deglaze the pan with the white wine and add the fresh basil leaf. Lower heat and reduce liquid by half.
  5. Add the chicken stock and diced green onions. Reduce liquid by half again.
  6. Add two remaining Tbls. of butter and incorporate the butter into the sauce with a whisk. Adjust salt and pepper, if necessary.

Taco Pizza Recipe

Did you catch Serge with his KARK feature of Shredded Beef Taco Meat? Take his recipe and make a fun and simple meal for the family with this idea.

Taco Pizza

Ingredients:

  • 1 Naan bread or pita bread
  • 1/4 cup refried beans
  • 1?2 cup Shredded Beef Taco Meat
  • 1?2 cup shredded mozzarella cheese
  • Favorite taco toppings: shredded cabbage, shredded lettuce, diced tomato, diced onion, avocado, cilantro, sour cream, sliced jalapenos, salsa

Directions:

  1. Preheat the oven to 350 degrees. Spray a baking sheet with non­stick spray.
  2. Spread the refried beans on a piece of naan bread or a pita bread. Top the refried beans with the Shredded Beef Taco Meat. Top the Meat with the shredded mozzarella. Transfer the bread to the baking sheet and bake in oven until the cheese is melted and slightly browning, about 12-15 minutes.
  3. To serve, top with your favorite taco toppings like shredded lettuce, salsa, sour cream, etc.

 

Shredded Beef Taco Meat – KARK Feature

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

KARK 4

Shredded Beef Taco Meat

Ingredients:

  • 1 tsp. chili powder
  • 1?2 tsp. cumin
  • 1?2 tsp. smoked paprika
  • 1 1?2 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1 Tbls. extra virgin olive oil
  • 2 lbs. boneless inside round roast
  • 1?2 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 Tbls. tomato paste
  • 1 cup beef stock
  • 6″ flour tortillas
  • Favorite taco toppings: shredded lettuce, diced tomato, diced onion, avocado, cilantro, sour cream, sliced jalapenos

Directions:

  1. In a small bowl, combine the chili powder, cumin, smoked paprika, salt and black pepper.
  2. Cut the roast into large pieces, about half a pound each. Rub the seasonings onto all surfaces of the roast
  3. Heat the oil in a large pot. Working in batches, brown all sides of the meat, about 23 minutes per side. Transfer the meat to a large crock pot.
  4. Add the onions to the pan that you browned the meat in and saute them until they are soft, about 5 minutes. Add the minced garlic and the minced chipotle pepper in adobo and continue to cook for another minute. Stir in the tomato paste and cook one more minute. Deglaze the pan with the beef stock,scraping up all the browned bits on the bottom of the pan. Pour the mixture over the meat in the crock pot. Put the lid on the crock pot and set the heat to medium. Cook until the meat shreds easily with a fork, about 5 hours.
  5. When the meat is tender, remove the meat from the pot and put on a cutting board. Shred the meat with a couple of forks. Skim the fat off the top of the remaining sauce in crock pot and then return the shredded meat to the sauce for about 10 minutes.
  6. To serve, spoon the meat onto a 6″ flour tortilla and top with your favorite taco toppings.

 

Cheesy Cajun Shrimp & Grits – KARK Feature January 19, 2015

Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.

Cajun Shrimp & Grits

Cheesy Cajun Shrimp & Grits

Grits

Ingredients:

  • 2 cups chicken stock
  • 1 cup instant Quaker grits
  • 1/2 cup heavy cream
  • 2/3 cup shredded sharp cheddar cheese
  • 1 tbsp unsalted butter

Directions:

  1. Bring chicken broth to a boil in a small pot.
  2. Pour in the grits and whip them in the chicken broth with a wire whisk. Continue to cook and stir until all of the liquid is absorbed, about 4-5 minutes.
  3. Stir in cream, butter, and cheddar and continue to cook and stir until butter is melted and cheddar is incorporated, about 1-2 minutes.

NOTE: Different brands of instant grits have a different liquid to grits ration.

Cajun Shrimp

Ingredients:

  • 1 lbs. Peeled and Deveined Shrimp
  • ½ Red Bell Pepper, chopped
  • ½ Green Bell Pepper, chopped
  • ½ Cup Whole Kernel Corn
  • 4 Tbls. Unsalted Butter, divided
  • 1 Tbls. Cajun Seasoning, recipe below
  • ½ Cup Chicken Stock

Directions:

  1. Melt 2 Tbls. butter in a large skillet.
  2. Add both bell peppers and the corn to the skillet and saute for about 2 minutes.
  3. Melt the remaining 2 Tbls. of butter in the pan and then add the shrimp and the Cajun Seasoning. Cook and stir until shrimp turn pink and is cooked through, about 3-4 minutes.
  4. Remove everything from the skillet and return the skillet to medium heat. Add the chicken stock to the skillet, scraping up the small bits on the bottom of the pan. Allow the stock to reduce slightly, about 1 minute.

To serve:

Spoon 1/4 of the grits into the center of a plate, top with 1/4 of the shrimp mixture and 1/4 of the sauce. Garnish with diced green onions.

Cajun Seasoning

Ingredients:

  • 6 Tbls Paprika
  • 1/4 tsp Ground Red Pepper
  • 2 Tbls Garlic Powder
  • 4 tsp Dried Oregano
  • 4 tsp Dried Thye
  • 1 tsp Salt
  • 1 tsp Ground White Pepper
  • 1 tsp Ground Cumin
  • ½ tsp Ground Nutmeg

Directions:

Combine all ingredients and mix well. Store in an airtight container.

Choosing a Wedding Caterer – Tip #5

Choosing a wedding caterer can be stressful when you are managing your long bridal to-do list. However, before choosing a caterer consider our tips. Your wedding guests will thank you.

Service

We have stressed this throughout the all of our tips, but a caterer should provide the best quality of service possible. From the initial meeting to the end of the reception, you caterer should provide exceptional customer service. Catering companies can appear very similar, but what separates good from great is a company focused on meeting the needs of its client.

At Dinner’s Ready, service is a key component to our mission statement. From our intimate wedding consultations to presentation of our trained staff to complimentary Bride & Groom To Go Boxes, our service sets our catering quality apart form the competition. We challenge you to meet with us for a consultation to find out.

D.r Service

Choosing a Wedding Caterer – Tip #4

Choosing a wedding caterer can be stressful when you are managing your long bridal to-do list. However, before choosing a caterer consider our tips. Your wedding guests will thank you.

Setting the Scene

Every wedding is unique, just like every bride. Dinner’s Ready Catering understands that each bride wants her special day to be what they have dreamed about her whole life, not a replica of someone else’s wedding. You should look for a caterer who can provide uniqueness to make your day the special day you desire.

At Dinner’s Ready Catering we have several services that we feel sets us apart from the competition.

  1. Decorated Buffets – For an additional fee, we can decorate your buffet with your colors and your style. When we provide our decorated buffets we don’t just use standard chafing dishes. We will plate food on beautiful platters and non-traditional ways to keep the food warm. From glass blocks wrapped in ribbon holding up chafing dishes to round wrought iron griddles, we use a variety of our stock to make your buffet a unique and beautiful display.
  2. Action Stations – One of the most unique things we provide are action stations. They are a wonderful way to bring food and entertainment together. Your guests will enjoy the opportunity to participate in the action of their food being prepared right before their eyes. Whether it’s a prime rib carving station or our drizzle drops topped with their choose your own drizzles and toppings, your guests will be dazzled and delighted to see the sizzle and pop of the creation process.
  3. One-of-a-Kind Menus – Our menus provided on our websites are merely presented to give you some direction, but we are truly a custom caterer. We will prepare a menu that is specific to your individual tastes and needs. Let us know what you’re thinking and we’ll do the rest.

No matter which catering company you use, understand that this is your special day and that you want the food to reflect you and your wedding.

Action Station Banana Foster

Choosing a Wedding Caterer – Tip #3

Choosing a wedding caterer can be stressful when you are managing your long bridal to-do list. However, before choosing a caterer consider our tips. Your wedding guests will thank you.

Experience

Knowing what your caterer can do is so important. Websites and social media are good ways to see what a caterer has done and what they can do. Online photo galleries can give you a good idea if what they say they can do is what they are showcasing. Meet with your caterer and ask for examples of previous weddings they catered. Make sure you are able to see current pictures of their service.

Also, getting a good referral is also a good way to choose your caterer. Knowing someone else had a good experience can and does seal the deal. If you don’t know someone who has personally worked with the company you are considering, online reviews can give you insight. Look for a consistency in online reviews to build upon your own experiences such as how you are treated at your wedding consultation. Look for reviews describing food and service. For weddings specifically, WeddingWire.com is our go-to source for wedding vendor reviews.

Dinners Ready Team

Choosing Your Wedding Caterer – Tip #2

Choosing a wedding caterer can be stressful when you are managing your long bridal to-do list. However, before choosing a caterer consider our tips. Your wedding guests will thank you.

Budget

Budget plays a huge factor in choosing a caterer and choosing the type of service you desire. For Dinner’s Ready Catering, a plated service meal is more expensive than a buffet meal or cocktail party.

The other thing that affects budget is the timing of your wedding. An early afternoon wedding where the reception would begin at 2 or 3 p.m. means it’s just a snack for guests whereas a 6 p.m. wedding reception is during a typical dinner time and people will come hungry. Your budget should accommodate your time frame.

The other factor on budget is rentals. Dinner’s Ready Catering provides linens, dishwater, silverware and glassware rentals that many brides love. However having real dishes versus clear plastic does cost more and requires additional staffing. Some brides find it’s not worth the extra cost and others feel it makes the event more elegant.

We find many people underestimate how much catering is going to cost. Consider that most dinners when eating out at any average restaurant would cost between $12 to $15. It’s not unrealistic to pay that per person for catering. The typical range of our weddings is between $13 to $20 per person. We work with each and every couple to build a menu and style of service that satisfies their vision of their day while also considering one’s budget.

The key is finding a caterer that will work with you to make your day special.

Decorated Rustic Buffet

Choosing Your Wedding Caterer – Tip #1

Choosing a wedding caterer can be stressful when you are managing your long bridal to-do list. However, before choosing a caterer consider our tips. Your wedding guests will thank you.

Availability

Getting your date and venue decided are usually the key pieces of information you should have figured out before you decide on your caterer. First of all, many venues have an exclusive caterer or a list of preferred vendors that you have to use. Also some caterers do not travel outside a certain area. For instance, we at Dinner’s Ready Catering provide catering to all of Central Arkansas which means we travel about 55 mile from Benton where we are located. We go to Hot Springs, Conway, Pine Bluff, and Cabot with the presumed Little Rock and Saline County area.

The other important factor on availability is whether the date is even open for the caterer. If you want to ensure that your date is locked in then it’s good to call your preferred caterer and get on their books. Paying a deposit usually ensures your date is confirmed. Some caterers can only handle one wedding at a time. At Dinner’s Ready Catering, we can do more than one wedding on any given day, but if you are wanting some of our more exclusive options like Chef-manned Action Stations or Decorated Buffets, we usually like to have only one wedding booked. It’s all in how much service you need and the type of food. The lesson here is book your caterer early to ensure you get who you want.

Call 501-315-4443 to book your wedding consultation appointment with us!

Brown Wedding Bride and Groom