4.25.2011

Simple Pineapple Salsa

I had a wonderful break from work last week, and I am truly thankful for the whole week off to do some cleaning and organizing at home.

Here is a simple pineapple salsa which I served a few Sundays ago. Everyone loved the sweet and tangy flavor which beautifully complimented the pan-seared pork tenderloin.

Finely chop fresh pineapple, green & red onions, cilantro, JalapeƱo peppers. Since I was making a large amount, I coarsely processed the pineapples to save some time on hand chopping.

A bit of Pantai Sweetened Chili Sauce....There are several different brands out there, but this one has the best taste. This is what I always keep in my fridge for egg rolls or anything that needs a good sauce. You can purchase these at your local Asian food markets.

If you can't find this particular brand, look for red chili sauce without MSG.

Simply mix and let the flavor meld in the fridge for an hour or more.


Simple Pineapple Salsa
(Makes about 1 1/3 Cup)

1 cup finely chopped fresh pineapple (do not use canned), click here for prep tutorial
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
4 tablespoons Pantai Brand Sweetened Chili Sauce
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
Salt and Pepper to taste

Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled pork,broiled fish, or chicken. Makes about 1 1/3 cups.

Make Ahead Tip: (if you are making in large quantity)

Up to 3 days:
Pineapple can be cut in 4 wedges (Click here for how-to post), wrap in plastic wrap and store in refrigerator
All veggies can be trimmed and washed ahead, wrap in paper towel and store in zip-lock baggies.

Up to 8 hours:
Chop pineapples and veggies. Combine all ingredients and cover and store in the fridge.

4.11.2011

The Royal Wedding Reception


It was a real joy and honor to cater the wedding reception for my pastor and his beautiful bride this past Saturday. We coined this beautiful event The Royal Wedding because in 256 years of our church history, this is the first time one of our pastors has gotten married in the church. This was a special event for the life of our congregation.

Our very own, Nate Henderson captured amazing shots.

As a host of our church volunteers excitedly prepared for this big day, this verse kept coming to mind:

"Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil, but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.
1 Corinthians 13:4"

See these beautiful French Macarons? Jina Breazeale made over 400 of these in her home kitchen. That's over 800 shells, mind you. Love is patient.


A Gulfstream Aerospace executive volunteered to pick farm fresh berries. All 32 pounds! Love is kind.


Mrs. Horstmann gifted this most exquisite tea , enough for 450 people. Love is thoughtful.



The finest of arrangements done by Mr. Mitchell. Love rejoices.



Tricia Stacy and a host of ladies arranged the bridal party flowers and beautifully decorated the sanctuary and reception hall. Love gives.


Food is my love language. This is a peek of what we served. I will be posting the recipes for you in the coming weeks.


The groom's only request was to have a chocolate fountain. We had various dippers in skewers for easy dipping. Thanks to Anna Gross who manned this and kept it flowing. And stayed little boys from having chocolate war.


Shrimp Remoulade Salad on Phyllo Cups


Two types of scones and open faced cucumber sandwiches.

Tomato Sandwiches with Basil Aioli.

A get away picnic basket, handmade by Mr. Richardson, for the newly weds.


Above all, the day was a beautiful reminder of Christ and His beloved bride, His church. Congratulations, Tim and Caroline! We love you.



4.01.2011

The Work Has Begun...

First of all, to all email subscribers:
Feedburner is having a major glitch and sending posts from last year to you each day. So sorry to bombard you with unnecessary emails. I am working on the solution which may involve having you re-subscribe with a new email subscriber service, Feedblitz.



The IPC kitchen has been buzzing with activities lately. We are excitedly preparing a wedding banquet for our beloved associate pastor. During our 256 years as a church, this is the first time an ordained minister of IPC has been married in our congregation! This is a joyous occasion indeed!


So, we are busily prepping and freezing foods for the big day.


Cumin Cheese Straws.



Scones.



Groom's cake.




Cutting out bread rounds for tomato sandwiches.


Here is the Reception Menu for the wedding. We are anticipating about 450 guests.

Garlic-Thyme New York Strip on Mini Rolls
Savannah Tomato Sandwiches with Basil Aioli
Cucumber & Watercress Sandwiches
Walnut-Pesto Shrimp Salad on Phyllo Cups
Assorted Scones with Cream & Raspberry Preserves
Chocolate Fountain with assorted dippers
French Macarons (Jina Breazeale's Specialty)

Mock Champagne Punch
Emperor's Bride Cold Tea

Groom's Cake: Dark Chocolate Cake with Caramel Filling with Chocolate Buttercream Icing

Make-Ahead prep a week prior. We have made & froze the following so far. As you can see, they are all baked goods.

288 pieces of Spicy Cumin Cheese Straws (will cut in half, yielding 576 pieces)
324 Mini-Scones (Orange-Pomegranate & Lemon-Poppy Seed; used same base dough)
800 Bread rounds for Tomato Sandwiches
Dark Chocolate Cake with Caramel filling which will yield 225 servings
400 Macarons (Jina Breazeale is busily making these at home! Thanks Jina!)