Published: 18 November 2022

Written by Kathy Burke

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Categories: Blog, Naman's Catering Recipes, Pork

Honey Cranberry Pork Loin

3 lb.Pork Roast

1 tbsp.Garlic, granulated

1 tbsp.Thyme

1 tbsp.Basil

½ cupSoy Sauce

½ cupWorcestershire Sauce

½ cupWhite Wine

Glaze:

4 tbsp.Butter

½ cupBell Peppers, sliced

½ cupOnions, sliced

16 oz.Fresh Cranberries

½ cupBrown Sugar

1 cupCherry Juice

1 cupPineapple Juice

1 cupHoney

2 tbsp.Horseradish Sauce

1 cupCoca Cola

4 ct.Pineapple Rings

Marinate pork loin in soy sauce, Worcestershire sauce and wine. Add dry spices and roast in oven at 350 degrees for 30 minutes. Remove and set aside.

To prepare glaze, melt butter in a medium skillet. Sauté bell peppers, onions, and cranberries until tender. Add brown sugar, cherry juice, pineapple juice, honey, horseradish, and cola to veggie mixture. Cook for 5 minutes over medium heat. Pour glaze over pork and cook in oven at 350 degrees for 15 minutes. Remove from oven and garnish with pineapple rings. Enjoy!!

Published: 3 November 2022

Written by Kathy Burke

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Categories: Catering, Holidays, Thanksgiving

Get the full menu!

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2961 Dauphin Island Parkway

Mobile AL 36605

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Ready to Bake or Hot Ready to Eat
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Cornbread Dressing
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Turkey Gravy & Cranberry Sauce

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Cornbread Dressing
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Turkey Gravy & Cranberry Sauce

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Seafood Gumbo with Rice
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Choice of Two Sides
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Beef Tenderloin
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Green Bean Casserole
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From our Kitchen to yours

Wishing you Peace, Joy

& Good Eats!

2022

Published: 23 September 2022

Written by Kathy Burke

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Categories: Beef, Blog, Naman's Catering Recipes

Greek-style Flank Steak with Tangy Yogurt Sauce

Lemon, garlic, and oregano bring out the flavors of this bold and flavorful Mediterranean dish

1 beef flank steak (12 oz)

For marinade:

¼ C lemon juice

1 Tbsp olive oil

2 tsp fresh oregano, rinsed, dried, and chopped (or ½ tsp dried)

1 Tbsp garlic, minced (about 2–3 cloves)

For yogurt sauce:

1 C cucumber, peeled, seeded, and chopped

1 C nonfat plain yogurt

2 Tbsp lemon juice

1 Tbsp fresh dill, rinsed, dried, and chopped (or 1 tsp dried)

1 Tbsp garlic, minced (about 2–3 cloves)

½ tsp salt

Directions:

1) For the marinade, combine lemon juice, olive oil, oregano, and garlic in a large bowl.

2) Lay steak in a flat container with sides and pour marinade over the steak. Let the steak marinate for at least 20 minutes or up to 24 hours, turning several times.

3) Combine all the ingredients for the yogurt sauce. Set yogurt sauce aside for at least 15 minutes to blend flavors. (Sauce can be prepared up to 1 hour in advance and refrigerated.)

4) Preheat oven broiler on high temperature, with the rack 3 inches from heat source.

5) Broil steak for about 10 minutes on each side (to a minimum internal temperature of 145 ºF). Let cool for 5 minutes before carving.

6) Slice thinly across the grain into 12 slices (1 ounce each).

7) Serve three slices of the steak with ½ cup yogurt sauce on the side.

Published: 12 February 2016

Written by Kathy Burke

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Categories: Naman's Catering Recipes, Seafood, Vegetables

1	teaspoon extra virgin olive oil
1/2	cup finely chopped onion
2	garlic cloves, minced
6	tablespoons unsalted butter
12	Ritz crackers, crushed
1	tablespoon minced fresh flat leaf parsley
1	teaspoon minced fresh thyme
1	tablespoon fresh lemon juice
1/4	cup coarsely chopped cooked lobster
	Kosher salt and freshly ground pepper to taste
3	large heirloom beefsteak tomatoes, about 1 pound each

	Lobster Sauce
1½	cup lobster or shellfish stock (available frozen in some fish stores and gourmet markets)
2	tablespoons heavy cream
1½	teaspoon brandy
8	tablespoons unsalted butter
1/4	cup cooked lobster meat
	Kosher salt and Freshly ground pepper to taste Preheat the oven to 350 degrees F. In a large sauté pan, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for 3 minutes. Add the butter and simmer for 5 minutes. Do not let the onion brown. Remove from the heat and add the cracker crumbs, stirring to coat them with butter. Add the parsley, thyme, and lemon juice. Set aside and let cool. Add the 1/4 cups lobster meat to the crumb mixture and stir well. Season the lobster with salt and pepper. Cut the tomatoes in half and trim the ends so they sit flat. Scoop out the tomatoes pulp to form a cup. Salt and pepper the tomatoes and fill with the lobster mixture. Place the tomatoes in a baking dish and bake until the lobster mixture is heated through, about 10 minutes. Be careful not to overcook the tomatoes. To make the lobster sauce: in a small saucepan, simmer until sauce starts to thicken. Add the brandy. Turn off the heat and whisk in the butter, a tablespoon at a time, waiting until each tablespoon is melted before adding the next. Fold in the ¼ cup lobster meat. Season with salt and pepper. To serve, place a stuffed tomato half on each of 6 plates and spoon 2 tablespoons of lobster sauce over each serving. Serves 6.

Author: Kathy Burke

Honey Cranberry Pork Loin