Charlene Of Sauces Best Catering Christmas Meal 2020
I wanted to explain my nervous tick again, where I touch my face and hair whenever I watch myself in a camera. I did a better this time but yeah still working on that. But I wash my hands more times than I can count when cooking. I assure you of that. I was once a CNA many moons ago so it is the full 30 second wash each time.
Let me tell you.. full heads up.
This cooking video was hectic. This was filmed around being Mom, wrapping presents, waiting for packages, going to the in-laws..etc.Not my most “professional” appearance at times. Clothes kept getting dirty.. (forgot the Apron) Hair didn’t want to stay curled.
So yeah…this is RAW getting down in the kitchen footage.. I even noticed after filming that there was a moment when my Jeans came unzipped. I had been running ragged for 2 days straight. I am embarrassed but I think we have all had an experience where our “fly” came undone. But the star here of this video are these Dishes and I wasn’t going to throw the footage away and I can’t refilm those scenes so this is the Bloopers included Reel lol.
As I explained a few times although I did better this time. I have a nervous thing I do when filming ONLY. I tend to touch my face and hair..
I’m working on not being as self conscious on video so I learn to stop doing that. But my Hands are washed, and washed and washed always. Also when cooking for others I bring special towels just for wiping my hands as I cook etc so that my Chefs attire never looks like How I look in my home cooking atmosphere. Rest assured I will never look unkempt around guests or customers.
Hair is also neat and face on when I am working for a customer. Also in photos you will see me take the remainder of the sauce I created for the Vegetarian Lasagna and turn it into a delicious cream of vegetable soup served with toasted Crostini.
Also full disclosure , I normally buy my Egg roll dough. Couldn’t find any so made my own. The dough turned out good but I am still learning the correct thickness. So we went from the idea of Egg Rolls , to a wonton and finally ended up with deep fried Egg roll dough filled with this delicious filling which you will see on video that consists of Ground Beef, Eggs, Spinach and Cheese. It was delicious although I need to work on my Dumpling skills. My Egg Rolls normally turn out perfect and so pretty but again this was my first time making this and rolling it on my own.
My proudest moment was Butchering my own Beef Tenderloin from which I got 4 beautiful Filet Mignon steaks
.Enjoy the video and Photos… and HAPPY HOLIDAYS 2020!
Long story short this is me, at home cooking foods I cannot wait to share with you and prepare for you ..when you hire me!
Lasagna
Red Pizza Lasagna
cook 8 or 10 large beefeater tomatoes I sometimes also mix in some Roma Tomatoes
add a dash of Balsamic Vinegar
Olive oil
lots of Garlic
Jar of Pesto or make your own ( I didn’t feel like it this time so used Jarred)
Salt and Pepper
Dash of Old bay
Season Salt
Let the tomatoes cook down and also let them reduce uncovered till some of the juice evaporates.
Next add one large can of tomato paste, One large can of tomato Sauce and 1 jar or two of Barilla Tomato Basil sauce
Cover and let simmer on low for about an hour or 90 min, the longer it simmers the more the flavors are throughout.
I had also already browned with Garlic, Salt and pepper and Chef Meritos Steak and meat Seasoning about 2 pounds of ground beef.
you want to add that into the tomato sauce mixture in that last step and let it marry in the pot together for that hour to 90 min.
Cheeses you need in the Ricotta Mixture its 2 large tubs of Ricotta, parsley flakes, and half a large bag of Mozzarella and one large egg.
Mix them together for your layers in a large mixing bowl and set aside.
I boiled 2 boxes of Lasagna and cooled them in a pot of cool water with a little oil in it to prevent tearing and sticking.
The most important thing is the next step this is pizza lasagna so I used a lot of Italian Meats:
( be sure to crisp them in a pan before you add them to your lasagna bake)
Pepperoni and Mozzarella circle cuts
AntiPasto Meat mixture sheets
Dry aged Prosciutto Cubettis ( 2 packs)
Slow Roasted Pancetta Cubetti (3 packs)
2 packs of Salami ( small dry aged circles)
Begin to layer it just like you’d make any other lasagna!
and you’ll need fresh basil, and fresh oregano for topping along with the Shredded Mozzarella cheese
also top with grated Parmesan or Romano Cheese
Let bake till you see it bubbling and the top cheese is done to your liking . Some like it just melted and some like a more browned cheese, up to you.
Total cook time once in the oven is about an hour.
Veggie Lasagna
Ricotta Cheese Mixture will be the same as the other Lasagna only this one Has one large tub or Ricotta mixed with one half tub of Sour Cream
and mozzarella mix
2 large Butternut squash ( cut into medallions season with salt and pepper and roasted on foil or in a pan in oven till firm yet tender ( drizzle in olive oil before putting into oven)
In a pot you want to add the following sliced veggies and cook them together
Season with seasonings to your preference
I used Old Bay
Season Salt
Salt
Pepper
Butter
Onion Powder
Rosemary
The Veggies are chopped Brocollini
2 packs large Portobello Mushrooms
4 packs of Smaller whole Mushrooms
Celery
Four colorful Sweet Peppers
Red Onion
Lemon Pepper seasoning
Garlic powder
Chop all the veggies up
Add enough water for Steaming and
let cook till veggies are as soft or as firm as you like.
Drain them
Now you are adding in the other cheese ( Not the Ricotta Mixture)
add to the veggies the following things
1 cup of heavy cream or buttermilk
1 stick of butter
1 jar of pesto
2 small bags of grated Asiago or Romano Cheese
1 large bag of Mixed Italian Cheeses
and one sliced ( thin) or grated by hand brick of Gouda Cheese
begin mixing ( you will have to constantly stir this and make sure that it is not scorching or burning) I usually mix them and let them cook stove top while stirring for about 20 min to begin the melting process but then to avoid scorching I put in oven on low in a oven safe pot with lid for about 90 min. All melted and Creamy and no scorch!
In this lasagna the butternut squash is the MEAT.
So when layering use the Butternut squash in the place of your alternating meat layer.
Top the layers with the cheese mixture we have made , sliced red tomato slices, and also with more grated mozzarella
Bakes for same amount of time as other lasagna
Garnish with Fennel (Annise) and Basil leaves ( both fresh please)
WITH BOTH LASAGNAS LET THEM COOL AND SET BEFORE SERVING FOR PRETTIER NEATER PLATING AND PRESENTATION.
Appetizers
My mini meatballs
Ground beef
Grated Parmesan
Chef Meritos Meat seasoning
garlic
Pesto
Italian Bread Crumbs
salt
Pepper
Dash of Old Bay
Roll into equal sized mini meatballs
Bake in oven at 350 degrees for about 35-40 min
Use your leftover Meatsauce after you have made your Stuffed Peppers and Red Lasagna to drizzle over the meatballs
garnish with Fresh Oregano and Parsley and serve. Oh and some Grated Romana Cheese
Italian Panzanella Bread Salad
This is Delicious.
Buy some day old Sourdough Bread or French Bread whichever you prefer.
Slice it, if it didn’t already come sliced
I toast mine with olive oil.
Next slice up evenly about 6 large beefeater tomatoes or 4 depending on how many are eating
2 large cucumbers
( salt the tomatoes and cucumbers, cover and refrigerate. The Salt draws the liquids out and makes its own additional dressing)
Once that has sit for about 1-2 hours to get a alot of flavor in and juice out
begin the bread layers, layer the bread and generously add Olive oil and Balsamic Vinegar
Then add the tomatoes and cucumber layer along with the additional items mentioned below
Add more Olive oil and vinegar
Repeat the layers till pan is full
then pour the liquid left from the Tomatoes and Cucumbers on top
Garnish with more of the greens and onions and one last Balsamic Drizzle
Cover and let sit so the bread gets marinated and softens with all the flavors and oils.
1 red onion
I bought fresh Basil leaves
Baby Spinach
and Baby Arugula for my greens in the salad
Add Grated Mozzarella Throughout
Top with additional Grated Cheese to your Hearts content
Deep Fried Asian Balls
I normally buy my Egg roll dough. Couldn’t find any so made my own. The dough turned out good but I am still learning the correct thickness. So we went from the idea of Egg Rolls , to a wonton and finally ended up with deep fried Egg roll dough filled with this delicious filling which you will see on video that consists of Ground Beef, Eggs, Spinach and Cheese. It was delicious although I need to work on my Dumpling skills. My Egg Rolls normally turn out perfect and so pretty but again this was my first time making this and rolling it on my own. So while I won’t win any awards on the looks of those dumpling balls , They are delicious and were actually beautiful when cut in halves.
Use Egg wash just like you do in an egg roll to seal your Dumplings shut
Deep Fry till Crispy Golden Brown
Serve with Soy sauce or any Asian Sauce your prefer
Masala (Egg Tikka)
Squeeze Ginger or Fresh Ginger
Rosemary
Cardamom Powder
Ground Cumin
Paprika
Ground Turmeric
Coriander
Plain Yogurt
8 roma tomatoes
a smidge of Balsamic( this is my recipe only)
couple of drops of oil
6 hard boiled eggs ( added once sauce is done and then you let them simmer together for about 3 min w lid on pot)
The sauce simmers for about 30 min keep stirring it , it should thicken to a nice creamy texture
You first cook the tomatoes in the pan then you add the seasonings and let it cook for a while, next you mash with a masher
and then you put it into a blender or food processor to get it smooth. Then back into the pan to let it simmer till thick and creamy.
Then you add the hard boiled eggs, coat them in the sauce and let it simmer for only a couple of minutes.
Then it’s ready to serve. Usually with rice or bread or both.
Spicy Asian Noodles
There is another Prior Video from a few months Back where I videoed myself making these. Feel free to find it and view it for the whole process.
2 boxes of Angel hair Pasta ( or you can use thin spaghetti)
1 large bag of shelled and deveined shrimp or you can get fresh ones and clean yourself.
2 rolls of hot or mild sausage
celery ( chopped)
Napa Cabbage chopped
Romaine Lettuce chopped
Red Onion Chopped
Green onions
Sweet Chili Sauce( very important)
Soy Sauce
Sesame Sauce(very important)
Salt Pepper
small amount of Old bay
Ketchup ( very important)
Worcheshire sauce ( very important)
SHRIACHA DON’T FORGET IT , ITS SUPER IMPORTANT IN THIS DISH.
You cook the shrimp and sausage ( in seasonings but not too much as the sausage actually flavors them)
You add all the other ingredients afterwards and mix thoroughly making sure you get some throughout.
Stuffed Peppers
6 large green bell Peppers
Rice
I used the same sauce I created for my Pizza Lasagna and mixed in with the rice for stuffing them
ricotta cheese (goes on top)
sliced red tomatoes ( goes on top)
Mozzarella Cheese goes on top
you want to Steam your Peppers first in a large pot after you core them out.
Leave in a pot till tender but still with some firmness.
Then you stuff them and put them in the oven , uncovered for about 35-45 min. I cook mine for 45 min or so.
The pepper cut in half shows you how stuffed they are when done correctly. When you serve them serve with extra Tomato Sauce poured over them.
Pepper Steak
Salt
Pepper
Everything Bagel Seasoning (seeds)
Minced Garlic
Squeeze Ginger or Fresh Ginger
Onion Powder
Large chopped onion
Beef Bouillon
Season All
Chef Merito’s Steak and Meat Sauce
Browning
Worcestershire Sauce
Teriyaki Sauce
Rice Vinegar
A little Soy Sauce
Add 1 cup of water to bottom of Roaster add more depending on how much broth you want for sauce
Nice Beef Bottom Roast Butchered into even strips
Red and Yellow sweet peppers
Cook in Slow Roaster or Crock Pot For 2- 3 hours on low and slow at about 250 degrees
SERVE OVER RICE
Beef Tenderloin Steaks Featuring Filet Mignon
Beef Tenderloin with 4 Filet Mignons after Butchering
For the Marinade which was super important and the Flavor is amazing
Apple Cider Vinegar
The Usual Firehouse Seasoning
Rosemary
Paprika
Tequila and Lime seasoning powder
Lemon Pepper
Old bay
Onion Powder
Yoshidas Teriyaki Marinade
Chef Meritos Steak and Meat Seasoning
Worcestershire Sauce
Salt and Pepper
Olive oil
Put your meats in these and triple bag, The Vinegar will keep it from Spoiling as will the Salt
Make sure it is Sealed super tight and then let it sit in the fridge for 36 hours.
Make sure the fridge is super cold.
You’ll see in the Video how I cook the steaks themselves
Desserts
For Bundt Cake, I used Store bought Butter Cake mix, added vanilla Extract and adjusted the amount of eggs to suit my needs for size bundt pan I used. The result a from scratch taste I couldn’t have imagined that was extremely moist. I used Strawberry Frosting and left most of the cake exposed. Then Decorated by filling the middle with Fresh Strawberries and added Sugar Glitter in both Purple and Red to match our families Christmas Decor.
My Own Blueberry and Strawberry Cobbler. ( My family says its addictive like a drug haha)
2 containers of Blueberries
2 containers of Strawberries
1 box of Instant Apple Crisp ( Usually found near the produce section or in the baking aisle. It adds extra flavor and more thickening)
Vanilla Extract
I cup of flour and warm water thoroughly mixed ( add in once the compote boils for more thickening
Brown Sugar and one whole stick of butter.
Once your mixture has thickened after simmering ( be sure you are stirring so it doesn’t scorch..
Turn off and let it sit covered overnight to be nice and thick by next morning;
I cook mine in a glass casserole dish
so the next morning I pour it in and then I roll out to a larger sized disk the pre-rolled store bought pastry dough ( yes I can make my own but this saves a lot of time when cooking a large meal like on the holidays)
cover and pinch the sides closed just like you would a pie top.
Next apply the Egg wash to give it a beautiful glassy gold color when it cooks.
I also sprinkle cinnamon on top.
Let bake Uncovered for about 45 min to an hour.
Take it out, let it cool.
Once it’s cooled you can put the top on the dish till ready to serve.
Other Miscellaneous Menu Items from Xmas
My from Scratch not can Yams. I showed you how to make them in the Thanksgiving Holiday Video and blog. So check there for more info.
and this is a photo of the Cream of Vegetable Soup from the delicious left over sauce mixture from the Vegetable Lasagna.
Garnished with Brocolini and Parsley flakes and two tomato slices, served with Crostini bread slices for dipping.
In this Video there are some strange unexplainable short fade to black while I am talking. We cannot find in the program what may have caused it so if you see it to that. Keep watching it’s literally just a few seconds here and there.
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