Aurora Catering's
Aurora Catering's
Side Dishes and Descriptions
(Just click on a title and the link will bring you to the description)
We only use fresh Angel's hair for our service, the pasta is quickly cooked
and coated with a light olive oil glaze.
Fresh eggplants are fried whole then puréed,
then we fold in tahini, lemon juice, garlic and extra virgin olive oil.
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.
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.
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.
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!
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!!
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!!
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.
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!
Shrimp, pork, and chicken are featured in this international side dish that
many consider the main course.
Cobbettes of yellow corn are boiled in butter and just a hint of our crab boil
seasonings for that Cajun flavor.
Crisp cabbage, mayo, carrot shavings, and crushed pineapples go to making our
coleslaw a refreshing side item for your buffet.
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.
Don't forget the traditional side dish for roast turkey.
Long Grain rice is simmered with real saffron
chicken stock, red bell peppers, okra and sour orange.
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!
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.
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.
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.
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.
Vermicelli or "Angel Hair" pasta is cooked al dente, then coated with virgin
olive oil, romano cheese, sweet basil and other herbs.
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.
Fresh country onions and pure pork sausage go into making our homemade
cornbread dressing, this is pure Southern Cooking.
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.
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.
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!
Our pasta is boiled "Al Dente" a served as the base for our homemade sauces!
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!
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.
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.
Served Warm and with plenty of bacon bits, freshly minced garlic
Creole mustard, rice wine vinegar and just a little brown sugar for sweetness!
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.
We slow simmer fresh mustard greens in a rich chicken broth
along with cubes of country smoked ham, don't forget the ham bone!!
Nacho chips and melted cheddar cheese make a perfect combination for this south
of the boarder appetizer.
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.
Fresh pinto beans are slow simmered with
garlic, onions, and South of the Boarder Seasonings!
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 are great munchies after ya been playing ball and drinking a cold one!
Strips of bacon and diced onions are fried down then the beans are add with
garlic, sour cream, and chili seasonings, Ole'!
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.
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.
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.
Our rich tomato and chicken stock is the base to this zesty Mexican favorite.
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.
Idaho russet potatoes are the base for this American answer to the French Fry.
We fry them to a golden brown in peanut oil.
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.
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.
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.
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
to Home Cookin' Page or Return to Food & Service Descriptions
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 1996.
