Chicken Curry & Naan Bread – 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.

Chicken Curry

Ingredients:

  • 4 boneless, skinless chicken breast
  • 5 cloves garlic, minced
  • 2 tsp. lemon juice
  • 1/3 cup olive oil
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions:

  1. Cut chicken into 1″ long, thin strips.
  2. In a bowl, whisk together the garlic, lemon juice and olive oil. Add the curry powder, cumin, salt and pepper and whisk together.
  3. Add the chicken to the olive oil mixture and stir to coat completely. Cover and refrigerate for at least one hour, preferably up to 4 hours.
  4. Preheat a wok over high heat. Working in batches, cook the chicken in the wok until fully cooked through.
  5. Serve over warm white rice or basmati rice.

Naan Bread

Ingredients:

  • 1 pkg. active dry yeast (.25 oz)
  • 1 cup warm water (105 – 110 deg.)
  • 1/4 cup white sugar
  • 3 Tbls. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4 cups bread flour
  • 2 tsp. minced garlic (optional)
  • 1/4 cup butter, melted
  • fresh cilantro, chopped

Directions:

  1. Pour the warm water into a large bowl and sprinkle the yeast over the top. Let stand for 15 minutes, until frothy. Meanwhile, combine the sugar, salt and flour in a separate bowl. When the yeast is frothy, add the milk and egg and stir to combine. Add the flour mixture, a little at a time, until it forms a soft dough. Turn the dough out onto a floured surface and knead it for 6 to 8 minutes, or until smooth. Oil the inside of a large bowl with vegetable oil and place the rounded dough in the bowl. Cover the dough with a damp cloth and set it aside to rise until doubled in size, about 1 hour.
  2. When the dough has doubled, punch it down. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray sprayed with non-stick spray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. Preheat a cast iron skillet over high heat.
  4. Roll one ball of dough out into a thin circle, either by hand or with a rolling pin. Place the dough in a hot, dry cast iron skillet and cook for a minute or two, or until puffy and lightly browned. Turn dough over and continue to cook until browned, 1-2 minutes.
  5. Combine the melted butter with the garlic and cilantro. Brush one side of the cooked bread with melted butter. Continue process until all the naan has been prepared.

Tomato Bisque – 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.

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Tomato Bisque

Ingredients:

  • 4 Tbls. Unsalted Butter
  • 1 Slice Bacon, chopped
  • 1 Yellow Onion, peeled and chopped
  • 1 Carrot, peeled and chopped
  • 1 Stalk Celery, chopped
  • 4 Cloves Garlic, minced
  • 5 Tbls. All­Purpose Flour
  • 5 Cups Chicken Broth
  • 1 Can Diced Peeled Tomatoes with Liquid (28 oz)
  • 6 oz. Tomato Paste
  • 3 Parsley Sprigs
  • 3 Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 1 Cup Heavy Cream
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Directions:

  1. Heat the butter in a large soup pot over medium ­high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-­lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  2. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth, tomatoes, and tomato paste and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
  3. When the soup base is cool, remove and discard the herb bundle. Using a submersion blender, puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
  4. Whisk the heavy cream and salt into the soup and season with pepper to taste.

Grown Up Grilled Cheese

Ingredients:

  • 2 Slices Sourdough Bread
  • 2 Tbls. Grape Seed Oil
  • 2 Tbls. Butter
  • 1 Slice Muenster Cheese
  • 1 Slice Swiss Cheese
  • 1 Tbls. Basil Pesto Sauce
  • Sliced Tomato
  • Romaine Lettuce Leaf
  • Thinly Sliced Red Onions

Directions:

In a large skillet, heat the grape seed oil and butter over medium heat. Dip 1 side of each slice of the bread in the oil/butter mixture. Place 1 slice of bread, buttered side down, in the skillet and top with both cheeses and basil pesto sauce. Top with other slice of bread, buttered side up. The goal is to “fry” the bread slightly so that the bread has a nice crust, melting the cheeses.When the first side is browned, flip the sandwich over and cook the other side until nicely browned. Top with fresh sliced tomato, lettuce and thinly sliced red onions.

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