Naman’s Catering Recipes

Cajun Crab Rangoon

Published: 11 February 2012
Written by Alec Naman
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Categories: Naman's Catering Recipes, Seafood

Cajun Crab Rangoon

1 pkg.                  Wonton Wrappers

2 lb.                     Cream Cheese

1 med.                   Onion, minced

2 ribs                     Celery, minced

1 lb.                       Special Crabmeat, minced

1 tsp.                    Tony’s Creole Seasoning

1 Tbl.                    Granulated Garlic

1 med.                   Bell Pepper, minced

2 cups                   Vegetable Oil

Mix vegetables, cream cheese, crabmeat, and garlic in bowl until well blended.  Lay out wonton wraps on a clean surface.  Wet the corners with water and place a small spoonful of the crabmeat mixture in the center of the wonton.  Fold corners in to make a triangle, then fold all three corners together.  Fry the wonton until golden brown.  Let cool and drain for 5 minutes.

Cajun Shrimp with Artichoke Cream Sauce

Published: 4 January 2012
Written by Alec Naman
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Categories: Naman's Catering Recipes, Seafood
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

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Lobster Salad

Published: 4 January 2012
Written by Alec Naman
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Categories: Naman's Catering Recipes, Seafood
1 pound cooked lobster meat
1 pink grapefruit, peeled, sectioned, seeded, and coarsely chopped
1 navel orange, peeled, sectioned, and coarsely chopped
1½ cups cantaloupe balls
1 mango, peeled, pitted, and sliced
2 cups watercress leaves
1/2 cup fat free sour cream
3 tablespoons reduced-calorie mayonnaise
2 teaspoons grated orange zest
1/4 cup orange juice
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground pepper
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Grilled Spicy Citrus Chicken Thighs with Corn and Green Onions

Published: 4 January 2012
Written by Alec Naman
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Categories: Chicken, Naman's Catering Recipes
1 cup fresh lime juice
2/3 cup fresh orange juice
1/2 cup olive oil
1/2 cup chopped fresh cilantro
4 garlic cloves, thinly sliced
2 teaspoons hot pepper sauce
2 teaspoons dried crushed red pepper
16 large chicken thighs with skin and bones (about 6 pounds)
16 green onions
8 ears of corn, husked

Whisk first 7 ingredients in medium bowl.

Season marinade with salt and pepper.

Place chicken thighs in large resealable plastic bag.

Place green onions and corn in extra-large resealable plastic bag.

Divide marinade equally between bags; seal bags, turning to coat.

Chill chicken, corn and green onions 4 hours, turning bags occasionally.

Prepare barbecue (medium heat).

Remove chicken and vegetables from marinade.

Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes.

Grill green onions and corn until charred on all sides, about 6 minutes fro green onions and 13 minutes for corn.

Transfer chicken, green onions and corn to platter and serve.

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