New Favorite Summer Dish

Here is the newest favorite Summer dish.  Quick easy 5 ingredients. Great Flavors!!

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Double Pea Saute w/Ground Pork
Brown ½ pound Ground Pork in 2 Tbsp of Olive Oil
Add 2 Tbsp each of minced Garlic and Fresh Ginger
When meat is browned, Stir in ½ pound of Fresh Snap Pea Pods and ½ Pound of Fresh Peas (can use frozen). Cook until tender

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Stir in 3 Tbsp of Fresh Lime Juice and 1 cup of chopped Basil
Season with S&P

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Serve over Rice, small Pasta like Cavatelli or Rice Noodles



This salad recipe is so good, three of the women that slept over Friday night decided to have it for Breakfast on Saturday!  Chef Rouler had the occasion to taste this salad while at Northwestern University events and Allison Miller’s Mom always brought this as the dish to pass………………AND IT DOES!

Allison Miller’s Mom’s Broccoli Salad

Combine 24 hours in advance:

1C              Mayo

½ C            Sugar

3Tbsp         vinegar

Combine Dressing with

2C              Chopped Broccoli

2C              Chopped Cauliflower

1ea             Chopped Onion

1#               Cooked crumbled Bacon

Add just before serving

1C              Cashew Nuts

1C              Raisins

Serves 10-12

Bond………James Bond

The Chef has done it again!!  Upon a request to honor 50 years of Bond Movies, Chef Rouler has created a one of a kind menu with movie references.

An Evening with Bond……..James  Bond

Previews and Trailers

Caviar, Toast Points, Puff Pastry                         From Russia with Love                                                                                                        GoldenEye, The Spy Who Loved Me

Caribbean Coconut Shrimp                                   Dr No, Thunderball

Turkey Phyllo Turnovers                                       The World is Not Enough

Voodoo Cajun Oysters                                           Live and Let Die

Vesper Cocktail                Casino Royale

Carte Blanche Cocktail   Newest Book – Carte Blanche

Extra Dry Vodka Martini  All 23 Movies to Date

Champagne- Bollinger ‘51

The Main Attraction

Avgolemono- Greek Egg-Lemon Soup                  For Your Eyes Only

Swiss Chard, Emmenthaler Salad                        On Her Majesty’s Secret Service

Beef Wellington                                                       For Queen and Country !!

-Gold Fingerling Potatoes                             Goldfinger

-Broccoli                                                          Cubby and Family

Chocolate MoonPie Cake                                       Moonraker

Cheese, Sweets and Fruits                                    View to a Kill

Icewein                              Die Another Day


Cocktails Anyone??

A professional PR manager writes in to ask: Help me Chef Rouler, This is really a drinking question, not a cooking question, but I know you’re good for it. Catering’s catering, right? I’m hosting a “hospitality suite” at a conference in a couple of months. Rather than pay the Marriott markup and barkeep, we’re gonna BYO. Five nights. The fire marshal says 20 people, so let’s start with that. How much Liquor, Beer, Wine should I be looking at? This will not be their sole source of ethanol; quite the contrary. But they won’t be able to get liquor anywhere else on the tour, so I’m gonna be the man for bourbon or gin. Looking forward to some half-gallons, for sure, but how many and what? 

sign me, Hostess Cupcake

Dear CupCake

Let’s do the math!!

20people x 5 nights: one drink an hour plus one to start = 2 x20x5= 200 drinks.  10 x5 x 2 nighcaps = 100 drinks.  So lets go off 300 drinks for the 5 days or 15 drinks a person over 5 days or 3 drinks a day 

300 Drinks

Beer 15% = 45  so buy 2 cases or 8 six packs mix and match.

Wine 35%= 70  6 glasses to a bottle so a case(12) of wine to start: 50/50 Red to White or 3 btl @ 1.5Litre each

Booze  50% = 150 drinks.  Self pour so 2 oz per drinks = 300 ounces.  A fifth is 26oz and with spill figure 25 so  12 fifths of booze  2 fifths= 1/2 gallon

Scotch      2 fifth    
Gin           3 fifth 
Bourbon    3 fifth
Whiskey   2 fifth    Jack Daniels & Canadian   
Vodka       4 fifth
Rum         1 fifth
Tequila     ?        take from Vodka or Gin
Mixes:  Soda, Tonic, Coke, Diet Coke, 7Up. 4-6 oz of mix per drink depending on size of glass
Tonic and Diet Coke heavy hitters, figure 6-8 drinks/quart  So if Gin is all G&T your looking at 3×25=75/2=38 drinks/7oz = 5-6 Qts of Tonic over 5 days.  If you buy Coke in cans, you’ll lose some to pilfering and others to “half used”. Litre Btls are best. Probably as many rum&coke, Jack&coke as Gin so same amount to start or 3-Ltr bottles
Bonus Round Bar Extras  
Sweet&Sour mix – margarita, daiquiri, sours. Cranberry Juice, OJ, 
Garnish:  Limes, lemon?, Olive, Cherry. Umbrella picks in Rainbow colors? 
Dry Vermouth for Martini, Sweet for Manhattan, Bitters

Hope this makes you the Hostess with the Mostest CupCake ! Thank you for using for you catering and event concerns. 



This year I’m in time………

Originally posted on Ask Chef Rouler:

Sorry to all my VAST following but my photographers did not meet their deadlines for pictures. It’s a little late for the 4th of July to make this dessert but save this idea for next year. It’s a surprise FLAG CAKE !!  Looks like a bland white cake on the outside,  then  KABOOM! RED, WHITE and BLUE on the inside.

So here’s how you make it.  You need 2 white cake mixes (or make from scratch) Color one cake mix red and put into two  (8″ or 9″) cake pans.  Mix #2, pour half of mix into one pan and color the remaining half blue then place in pan #4                2- Red, 1-White, 1- Blue.  It takes a LOT of food coloring to get rich color. I used over a tube of red and blue for these cakes. Bake as directed and let…

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How Much is that Doggie…………..

A Party Planning Papa writes in:

Dear Chef, We’re serving Burgers and dogs on Sunday @ your namesake’s Eagle Scout party.  How many of each for 60? (incl. 20 teenage boys). HELP!!!

Dear Soaring like an Eagle Papa,

Usual meat entrée is 6-8 ounces per person (60×7= 420/16=26#) but with Burgers and Dogs you go by bun count. Figure 1-1/2 per person so you are looking at 90 portions.  Considering your crowd (20 TeenEaters) I would go up to 2 per person. (120). Mix is always hard to estimate but usually 70/30 Burger./Dog.  So Burger (20#=80ct) dogs (#5=40ct).  Either way when one is gone, they will eat the other. Regular burger frozen #10 party packs are 4/1 pound, you can buy a 3/1 but that’s a big burger for the ladies. Dogs are 8/1 or 10/1. Sides, figure 2-4 ounces per person so 16# of product(s) total. Chips, Munchies and Dips don’t count in Sides equation, only Salads, Fruit, Beans and the like.

Thank you for using for you catering concerns.