Side Dishes MAKE the meal!Aurora Catering's

Side Dishes and Descriptions

(Just click on a title and the link will bring you to the description)

Angel Hair Pasta
Baba Ghannouj
Baked Macaroni & Cheese
Baked Pork and Beans
Baked Potato
Bathinjan (Roasted Eggplant)
Braubant Potatoes
Candied Yams with Marshmallows
Caribbean Cheviche
Chicken Stock Rice
Coconut and Shrimp Sweet Rice
Combination Style Fried Rice
Corn on the Cob
Country Coleslaw
Country Corn Maque Choux
Cranberry Sauce
Cuban Saffron Rice
Dirty Rice
Double Stuffed Baked Potato
Fresh Grilled Vegetables
Guacamole
Giblet Turkey Gravy
Herbal Pasta
Herbed Penne Pasta
Homestyle Cornbread Dressing
Homestyle Potato Salad
Hummus
Hummus (South Louisiana Style!)
Hushpuppies
Linguini Pasta
Mashed Potatoes
Milanese Risotto
Mom Mom's Parsley Potatoes
Mostly, German Potato Salad
Mushroom du Vin Sauce
Mustard Greens and Ham
Nachos and Cheddar Cheese
Pico de Gallo
Pinto Beans
Potatoes Au Gratin
Pretzels
Refried Beans
Roasted Corn
Saffron Rice with Mixed Vegetables
Seafood Boulettes
Sherry Aspic
Spanish Rice
Stuffed Eggplant Dressing
Stuffed Tomato with Crabmeat Dressing
Tater Tots
Tomato Chutney
Vermicelli Pasta
Wild Rice
Yorkshire Pudding
Zapp's Crawtator Potato Chips in Bags
Zapps Potato Chips Regular Flavor

 

 

 


                                                                            Angel Hair Pasta

                                     We only use fresh Angel's hair for our service, the pasta is quickly cooked

                                                                   and coated with a light olive oil glaze.

                                                                                Baba Ghannouj

                                                             Fresh eggplants are fried whole then puréed,

                                           then we fold in tahini, lemon juice, garlic and extra virgin olive oil.

                                                                   Baked Macaroni & Cheese

                                        This has got to be New Orleans' favorite side dish.  We bake our elbow

                                       macaroni with plenty of eggs, milk and cheddar cheese.  The custard is

                                                  seasoned with fresh garlic, black pepper and more cheese.

                                                                       Baked Pork and Beans

                                   Brown sugar, Creole mustard, onions, garlic, and bacon are just a few of the

                                 ingredients that we add to our baked beans.  We slow bake our beans to a rich

                                                                          dark brown color and flavor.

                                                                                  Baked Potato

                                       We hand select Idaho russet potatoes for your dinner.  The potatoes are

                                    individually wrapped in foil with just a thin coating of butter, so go ahead

                                   and eat the golden brown skin.  We will supply sour cream, cheddar cheese,

                                                  bacon bits, and butter so you can fix'em the way you like.

                                                                                               

                                                            Bathinjan (Roasted Eggplant)

                                      We do it right!! Fresh eggplants are cubed, salted and pressed to remove

                                                    any bitterness.  Then brushed with olive oil and roasted

                                                               with whole garlic pods to a golden brown

                                                The eggplant meat is puréed and seasoned with lemon juice

                                                            and just a hint of white and cayenne peppers!

                                                                           Braubant Potatoes

                                    Lightly browned in clarified butter, our skinless red potatoes are garnished

                                                       with fresh parsley and seasoned with minced garlic.

                                                         Candied Yams with Marshmallows

                               The sweet potato (or Yam as we call it in the South) is baked with honey, brown

                               sugar, and molasses, then right before serving our Chefs add marshmallows and

                                                                           brown the top, Oohw Oui!!

                                                                         Caribbean Cheviche

                                      Fresh fish is cubed and marinated in our Caribbean Jerk Cheviche Sauce

                                               We use fresh onions, cilantro, tomatoes, lime juice, and plenty

                                              of minced peppers and blend in just the right amount of garlic!

                                                                          Bob Marley would be proud!!

                                                                         Chicken Stock Rice

                                   We take our chicken bones and make a rich chicken stock then add rice and

                                      parsley to make a fluffy and tasty bed of rice for our Cajun sauce dishes.         

                                                          Coconut and Shrimp Sweet Rice

                                Sweet and creamy coconut milk is the base for this Islands traditional side dish.

                                          We also add shrimp and baby sweet peas for both color and flavor.

                                                                                 We be Jammin, Mon!

                                                            Combination Style Fried Rice

                                     Shrimp, pork, and chicken are featured in this international side dish that

                                                                        many consider the main course.

                                                                              Corn on the Cob

                                     Cobbettes of yellow corn are boiled in butter and just a hint of our crab boil

                                                                       seasonings for that Cajun flavor.

                                                                            Country Coleslaw

                               Crisp cabbage, mayo, carrot shavings, and crushed pineapples go to making our

                                                            coleslaw a refreshing side item for your buffet.

                                                                 Country Corn Maque Choux

                                                 Whole kernel corn, both red and green bell peppers, onions,

                                                              and celery are sautéed in extra virgin olive.

                                               We season with garlic, sweet basil and just a hint of cayenne.

                                                                Thanks, Paul, for this great family recipe.

            Fresh French Bread                                                                  Cranberry Sauce

                                                      Don't forget the traditional side dish for roast turkey.

                                                                         Cuban Saffron Rice

                                                            Long Grain rice is simmered with real saffron

                                                     chicken stock, red bell peppers, okra and sour orange.

                                                                                    Dirty Rice

                                     Duck and chicken livers are used in this dish along with onions and other

                                 seasonings.  Some people prefer to call this dish Cajun Rice, whatever you call

                                                                                     it, it's still great!

                                                             Double Stuffed Baked Potato

                               We bake Russet Idaho potatoes then hollow them out and whip in fresh cheddar

                                    cheese, sour cream and Cajun seasonings.  The potatoes are re-stuffed and

                                                      baked until our cheese stuffing turns a golden brown.

                                                                 Fresh Grilled Vegetables

                                          We hand pick only the freshest of vegetables from the marketplace.

                                       Usually we can find the best in eggplants, zucchini, and yellow squash.

                                     We lightly brush the sliced veggies in extra virgin olive oil, then dust them

                                                          with white pepper, salt and fresh minced garlic.

                                                 The veggies are then grilled over a very hot open BBQ grill.

                                                                                      Guacamole

                                               Fresh avocados are the backbone for this great Tex-Mex Dish!

                                  We mash the avocados to a smooth consistency, yet leaving several "chunks".

                                    The dish is seasoned with minced onions, tomatoes, lime juice and our own

                                                                         homemade cayenne hot sauce.

                                                                        Giblet Turkey Gravy

                                      No use in wasting good giblets, we place the neck, liver, and heart in the

                                roasting pan along with the bird. Then the giblets are finely chopped and added

                                                                    to a rich turkey stock and dark roux.

                                                                                  Herbal Pasta

                                    Vermicelli or "Angel Hair" pasta is cooked al dente, then coated with virgin

                                                      olive oil, romano cheese, sweet basil and other herbs.

                                                                         Herbed Penne Pasta

                                   Penne pasta is boiled "al dente" then sent swimming in extra virgin olive oil,

                                              and seasoned with whole thyme, sweet basil, dill, and oregano.

                                                   We finish the dish with fresh garlic and Romano cheese.

                                                            Homestyle Cornbread Dressing

                                   Fresh country onions and pure pork sausage go into making our homemade

                                                        cornbread dressing, this is pure Southern Cooking.

                                                                    Homestyle Potato Salad

                               Plenty of farm fresh eggs, onions, yellow mustard, and mounds of mayo make up

                                       the base for our country potato salad. We Cajunize it with just a hint of

                                                                          Creole mustard and cayenne.

                                                                                          Hummus

                                                 Our creamy hummus is seasoned with extra virgin olive oil

                                                     then blended with tahini, lemon juice and fresh garlic.

                                                   A hit of white pepper and minced parsley finish the dish!

                                                        Hummus (South Louisiana Style!)

                                                  Chickpeas are the base for our Cajun seasoned Hummus!!!

                                    We add the flavor of the Bayou Country to this classic Middle Eastern dish.

                                                                                   Hushpuppies

                                           Sweet corn bread batter is the base for our golden deep fried balls.

                                The common story is that Cajuns fry up some extra batter so the dogs get to eat

                                                      and of course, be quiet.  SOOOO, Hush you Puppies!

                                                                               Linguini Pasta

                                  Our pasta is boiled "Al Dente" a served as the base for our homemade sauces!

                                                                              Mashed Potatoes

                                   Our mashed potatoes are creamy because we whip them in the mixer with a

                                  whisk and add heavy cream and plenty of butter.  Ready for your gravy, and

                                                                                    some good, Cher!

                                                                            Milanese Risotto

                                     Before Marco Polo returned from his adventures in China, Risotto was the

                                        staple of choice for most Italians.  Our family recipe calls for plenty of

                                   caramelized onions and quarts of rich chicken stock.  We lightly season with

                                                                           saffron and romano cheese.

                                                              Mom Mom's Parsley Potatoes

                                                     Red new potatoes are browned in extra virgin olive oil

                                                               with seasonings of white pepper and garlic

                                                             then sent swimming in a sea of fresh parsley.

                                                             Mostly, German Potato Salad

                                            Served Warm and with plenty of bacon bits, freshly minced garlic

                                  Creole mustard, rice wine vinegar and just a little brown sugar for sweetness!

                                                                     Mushroom du Vin Sauce

                                  We start with our rich garlic seasoned homemade au jus then add burgundy,

                                         cream sherry and sour cream.  We complete our sauce with plenty of

                                                                fresh sliced broiled in butter mushrooms.

                                                                    Mustard Greens and Ham

                                               We slow simmer fresh mustard greens in a rich chicken broth

                                        along with cubes of country smoked ham, don't forget the ham bone!!

                                                                Nachos and Cheddar Cheese

                              Nacho chips and melted cheddar cheese make a perfect combination for this south

                                                                              of the boarder appetizer.

                                                                                Pico de Gallo

                                Fresh tomatoes are de-seeded and peeled to leave only the "meat" of the tomato.

                               We chop the tomatoes and add finely minced onions, roasted Anaheim peppers,

                                                         Jalapeño peppers, cilantro, lemon and lime juices.

                                     We season the side dish with both cumin and our ground chili seasonings.

                                                                                   Pinto Beans

                                                               Fresh pinto beans are slow simmered with

                                                       garlic, onions, and South of the Boarder Seasonings!

                                                                         Potatoes Au Gratin

                                     We first boil our new potatoes in seasoned seafood water, then slice them

                                   thin and add our creamy cheese sauce and re-bake them to a golden brown.

                                                                                       Pretzels

                                 Pretzels are great munchies after ya been playing ball and drinking a cold one!

                                                                                Refried Beans

                                  Strips of bacon and diced onions are fried down then the beans are add with

                                                             garlic, sour cream, and chili seasonings, Ole'!

                                                                                  Roasted Corn

                                   Whole corn on the cob is roasted over red hot coals until the husk is charred

                                     and the kernels are steamed in their own juices.  The corn is shucked and

                                                                              dipped in melted butter.

                                                   Saffron Rice with Mixed Vegetables

                                    The Classic Saffron Rice made with imported saffron, long grain Louisiana

                                      rice and chicken stock; then finished with cut okra, bell pepper and peas.

                                                                           Seafood Boulettes

                                   We deep fry our Cajun seasoned boulettes in pure peanut oil.  The boulettes

                                 are (for you Non-Cajuns) made of white crab meat, shrimp, flour, shallots and

                                            plenty of Bayou seasonings.  Then fried like fritters in our hot oil.

                                                                                  Sherry Aspic

                                  Our garlic seasoned beef au jus is combined with sherry mushroom soy, then

                                    jellied.  Chilled, this is the perfect accompaniment during those dog days of

                                                                                           Summer.

                                                                                  Spanish Rice

                                   Our rich tomato and chicken stock is the base to this zesty Mexican favorite.

                                                                Stuffed Eggplant Dressing

                                   Eggplants are a very versatile vegetable but probably the best recipe calls for

                                  them to be used as a dressing chocked full of ham and shrimp. And that's just

                                                                                    the way we do it!

                                               Stuffed Tomato with Crabmeat Dressing

                                  We hollow out a plum tomato then stuff it with lake crabmeat and our Italian

                             seasoned bread crumbs, our side dish is covered with Romano cheese then baked to

                                                                                     a golden brown.

                                                                                    Tater Tots

                                 Idaho russet potatoes are the base for this American answer to the French Fry.

                                                             We fry them to a golden brown in peanut oil.

                                                                               Tomato Chutney

                                     Red chilies, extra virgin olive oil, fresh tomatoes, raisins, and brown sugar

                                        are just some of the ingredients that meld together to form this Bengal

                                                                                  influenced chutney.

                                                                            Vermicelli Pasta

                                    We use #2 Vermicelli "Very Thin" Pasta for our spaghetti.  The vermicelli is

                             made with 100% durum semolina flour and cooked "Al Dente", just what is needed

                                                                        to accent our homemade sauce.

                                                                                      Wild Rice

                                   We blend both Louisiana long grain rice with country grown wild rice for a

                                      unique flavor combination.  The rice is boiled in our chicken stock to give

                                                                               it that deep rich flavor.

                                                                           Yorkshire Pudding

                                        The traditional side dish to the prime rib, our recipe calls for plenty of

                                         eggs, flour and milk.  So ask for extra au jus and soak up all those rib

                                                                                             juices.

                                               Zapp's Crawtator Potato Chips in Bags

                                         These spicy potato chips are light and crispy because they are fried in

                                      peanut oil and are seasoned with true Cajun seasonings.  We will supply

                                                      individually packaged bags of the Crawtator variety.

                                                     Zapps Potato Chips Regular Flavor

                                             These potato chips are light and crispy because they are fried in

                                                             peanut oil and are lightly seasoned with salt.

 

 Contact us for further details....ChefEmile@CustomCatering.net

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 1996.