Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast. Naman’s is an award winning caterer specializng in a variety of cuisines from southern cuisines to ethnic menus. Naman’s Catering can service parties from 50 to 5000 people and is well known for it’s outstanding food and impeccable service with attention to details. Let Naman’s be a part of your next function and see for yourself why Naman’s has been voted “Best of the Bay” and “Best Caterer” by the Mobile Press Register nine years in a row.
Cajun Shrimp with Artichoke Cream Sauce
- 2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream
- 1 cup chopped red bell pepper 2 tablespoons minced garlic
- 1 cup chopped yellow bell pepper 1 tablespoon thyme
- 2 cups chopped mushrooms 1 tablespoons basil
- 1 cup chopped purple onion 1 teaspoon black pepper
- 2 cups artichoke hearts 1 teaspoon cayenne pepper
- 2 cups white wine 2 tablespoons chopped parsley
- 1 cup olive oil 2 teaspoons lemon juice
- 1 stick butter ½ cup flour
Chicago Style Dogs
- 8 Nathan hot dogs
- 8 Poppy seed buns (split)
- Yellow mustard
- Chopped onions
- Sweet pickle relish
- Plum tomato wedges (sliced thin)
- Chopped jalapenos
- Cucumber slices cut in ½
- Celery salt
You need to grill your Nathan dogs as directed, place in a poppy seed bun and top with the ingredients; starting with yellow (or Dijon) mustard, chopped onions, sweet pickle relish. Next add tomato wedges, cucumber slices, chopped jalapenos and celery salt.
Grilling on Charcoal or Gas grill:
Place 8 hotdogs on a rack of an uncovered grill directly over medium coals; or a preheated grill if using gas you will want to grill 3 to 7 minutes or until heated thorough (turning occasionally).
Garlic Roasted Chicken with Gravy
|1||(3½ pound) chicken|
|4||fresh rosemary sprigs|
|4||fresh thyme sprigs|
|6||garlic cloves, peeled|
|1||cup Basic Chicken Stock or low sodium chicken broth|
|2||tablespoons fresh lemon juice|
|3||tablespoon dry white wine|
|1||shallot, finely chopped|
|1/4||teaspoon dried sage|
Preheat the oven to 400˚F; spray the rack of a roasting pan with nonstick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water inside and out; pat dry.
Place the lemon, onion, rosemary, thyme, and 5 of the garlic cloves in the body cavity. Place the chicken, breast side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325˚F. Roast, basting frequently, until cooked through and the juices run clear when the thigh is pierced in the thickest part, and an instant read thermometer inserted in the thigh registers 180˚F, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.
Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juices in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt, and water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstarch; cook, stirring constantly, until the gravy thickens, about 1 minute. Remove the lemon, onion, and herbs from the cavity and discard; carve the chicken and serve with the gravy. Remove the skin before eating.
Makes 4 Servings