This year I’m in time………

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 http://www.AskChefRouler.wordpress.com for you catering concerns.

A Mother of the Bride writes in: “Question for our favorite food calculator…..
Leslie’s serving humus, pita chips and veggies for appetizers.
How do we figure out amounts of baby carrots, cherry tomatoes and cucumbers?
Figuring 150 ppl. And it will be available during wedding party picture-taking and then we’ll move right into dinner. Whachoo think oh god of food??

Dear MOB

Usual rule of thumb is 2-3 ounces of app per person per hour of cocktails. Assuming humus and Chips are 1-2 ounces, that leaves 1oz of veggie/person or about 10# of product TOTAL!! So equal amounts #3 each carrots. tomatoes, cucumbers should do it. 

Thai Noodles

A recent conversation brought up the love for Asian Noodles. They are easy to make and the Rice Noodles absorb the sauce to enhance the flavor of the dish.  There are many ways to present the dish but the basic is the Thai Sauce for the Noodles

2Tbsp          Salad Oil

2 Tbsp         Soy Sauce

1 Tbsp         Brown Sugar

1Tbsp         Rice Wine Vinegar

1 tsp            Asian Fish Sauce

Dash           Red Pepper Flakes (adjust for “heat” to taste)

Place Noodles in a pot of boiling water, turn off heat and let them steep until tender. About 5 minutes. Drain then toss with sauce. At this time you can add them to any Stir Fry dish or plate, then top with favorite items.

I stir fry vegetables, including Bean Sprouts, Pea Pods, Carrots,Mushrooms, Green Onions and Peppers.

For Protein, you can use Shrimp, Beef, Pork or Chicken. Garnish with Chopped Peanuts, Mint or Green Onion.

App for Real People…

Super Summer appetizer, Beef Carpaccio

  • 1 (10-ounce) piece beef tenderloin
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups lightly packed fresh arugula or fresh baby spinach
  • 2 ounces shaved Parmesan
  • 2 tablespoons fresh lemon juice
  • Capers
Form or tie up tenderloin to make a filet
Season with Salt & Pepper and FREEZE.
When frozen, heat skillet with oil and sear filet on 4 sides, DO NOT sear top or bottom. When meat has good sear
(1/8 inch brown) remove from pan and refreeze to firm meat.
Slice firm filet, paper-thin and layer in parchment paper. Pound slices out with mallet to desired thickness.
To Assemble, Place Arugula in center of platter, Shave Parmesan Cheese over the top. Arrange slices of meat on platter and drizzle Olive Oil and Lemon Juice over entire dish.
Can garnish with Capers.  Serve with Grilled crusty bread.

Blender Magic or Mixology 101

The Chef is always surprised when people complain that they can’t find a good mix for a Margarita, Daiquiri or Whiskey Sour.  All these drinks are from the family of Sweet and Sour.  You can buy a pre-made mix for $3.49-$5.99 but many complain that the mix is too sweet or watered down.

I prefer this simple recipe.One can of Limeade ($.99 !!!), equal amount of chosen alcohol and ice.  Add ice to blender after liquid, for a 6 oz can, use half a blender of ice, for a 12 oz can fill  blender to the top.

Now, here’s the Magic,

 Blender:  6 oz of Limeade with 6 oz of Alcohol, add ice.  Makes 4- 6oz cocktails

Shaker: 2 oz of Limeade, 2 oz of Alcohol, add ice.   Makes a single cocktail

Daiquiri              Rum

Whiskey Sour    Whiskey

Margarita            6 oz Tequila and 3 oz Triple Sec or Cointreau

Tom Collins        Gin and 3oz of Soda

John Collins       Whiskey and 3 oz of Soda

Vodka Collins     Vodka and 3 oz of Soda

Sloe Gin Fizz      Sloe Gin and 3 oz of Soda

Stone Sour         Add 3 oz of Orange Juice and any alcohol

Want a fruit cocktail ( ie Strawberry) ADD Strawberries or add fruit flavored alcohol. Want a lighter, less tart cocktail, add a 12oz can of Lemon/Lime soda to the mix.. Garnish with appropriate fruit or a crazy little umbrella and straws

You now know how to make eight varieties of drinks with numerous fruit flavor variations.  You are on your way to a degree in Mixology.  This lesson is worth 10 Credits.    Skoal !!