Author: Kathy Burke

Creamy Lime Potato Salad

Published: 17 November 2015
Written by Kathy Burke
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Categories: Naman's Catering Recipes, Salads, Side Dishes, Vegetables
4 cups cubed red potatoes
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup chopped parsley

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.

5 Servings (3/4 cups per serving)

Baked Parmesan Fish

Published: 17 November 2015
Written by Kathy Burke
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Categories: Naman's Catering Recipes, Seafood
1/3 cup grated parmesan cheese
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
4 orange roughy or catfish fillets ( 4 ounces each )

In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper.

In another bowl, beat egg and milk.

Dip fish fillets into egg mixture, then coat with the Parmesan mixture.

Arrange in a greased 13-in. x 9-in. x 2-in. baking dish.

Bake uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

4 Servings

Grilled Asparagus with Roasted Garlic Vinaigrette

Published: 17 November 2015
Written by Kathy Burke
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Categories: Naman's Catering Recipes, Side Dishes

Serves 6

Vinaigrette

4 large garlic cloves
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
sea salt, to taste
ground pepper, to taste
Prepare Vinaigrette
Preheat oven to 350°F.
Place unpeeled garlic cloves in small baking dish and drizzle with olive oil.
Roast garlic until soft, about 20 minutes.
Let cool slightly then peel and mince.
Transfer to small bowl.
Whisk together garlic, vinegar, and Dijon.
Slowly whisk in 1/3 cup olive oil and add salt and pepper to taste.
Set aside.

Asparagus

1½ pounds asparagus, tough ends removed
2 teaspoons olive oil
1/4 teaspoon salt

Preheat grill to medium heat.
Place asparagus on skewers (to make them easier to flip on the grill) and use a brush to oil both sides.
Sprinkle with salt.
Grill 5–7 minutes on each side or until asparagus is done.
Arrange asparagus on a serving platter and drizzle vinaigrette over top.
Serve warm or at room temperature.

Fireroaster Bar B Que Salmon with Grilled Baby Bok Choy Salad

Published: 11 September 2015
Written by Kathy Burke
No comments
Categories: Entree, Naman's Catering Recipes, Seafood, Uncategorized
2 lb Baby bok Choy, halved
1 Bunch scallions, bulbs removed, sliced and reserved
½ Cup roasted red bell pepper
½ Cup water chestnuts, julienned
10 Grilled Salmon filets
Vinaigrette
1 Cup rice wine vinegar
2 Tsp sesame seed oil
¼ cup vegetable oil
1 Cup fresh ginger, minced
1 Tbsp garlic, chopped
¼ Cup soy sauce
1 Tbsp jalapeno peppers, seeded and chopped
1 Cup sugar
On a preheated char grill mark baby bok choy on both sides, Be careful not to leave it on too long, you don’t want it to cook fully. Set aside;

Next, char your scallions, remove from the grill and rough chop and set aside;

Combine both of these with the red bell peppers and water chestnuts in a bowl.

In a high speed blender, emulsify remaining liquid ingredients with sugar.

Fold in remaining ingredients, along with reserved sliced scallion bulbs.

Cook the salmon filets as directed.

Next, toss your salad ingredients with the vinaigrette.

Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.

Serve with a side of steamed rice.
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