Naman’s Catering Recipes

Honey Cranberry Pork Loin

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!!

Greek Flank Steak

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.

Baked Stuffed Heirloom Tomatoes with Lobster Sauce

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.

Chicken, Sausage and Capers

Published: 9 January 2016
Written by Kathy Burke
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Categories: Chicken, Naman's Catering Recipes, Sunday Supper

2 teaspoons olive oil
3/4 pound skinless boneless chicken breast, cut into 1 inch pieces
1/4 pound hot Italian turkey sausage, cut into 1/2 inch slices
2 tablespoons red wine vinegar
2 green bell peppers, seeded and cut into strips
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
2½ cups canned crushed tomatoes
1/2 cup low sodium chicken broth
2 tablespoons capers, rinsed and drained
2 tablespoons grated Parmesan cheese

In a large nonstick skillet over medium heat, heat the oil. Sauté the chicken until golden and cooked through, 6-8 minutes. Transfer to a bowl with a slotted spoon.
In the skillet, cook the sausage, stirring frequently, until cooked through and browned, 8-10 minutes. Pour in the vinegar; cook until the liquid evaporates, 1-2 minutes. Add the bell peppers, onions, garlic, and oregano; cook, stirring, until the peppers are tender, 4-5 minutes.
Stir in the tomatoes, broth, and capers; bring to a boil. Return the chicken to the skillet and sprinkle in the cheese. Reduce the heat and simmer until the sauce thickens slightly.

Makes 4 Servings

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