Greek Salad Cucumber Cups
1 Hot House English Cucumber
1 Tbsp. Finely Diced Red Bell Pepper
1 Tbsp. Finely Diced Red Onion
1 Tbsp. of Finely Diced seedless Kalamata Olives
1 Tbsp. of Finely Diced Tomato
2 Tbsp. of Feta Cheese
3 Tbsp. of Greek Dressing
Cut Cucumber into 10 even round pieces about 1 inch thick. Square off each round and hollow out center with a melon ball scoop. Combine all chopped ingredients and fill each cucumber with mixture.
Tomato Caprese Skewers
1 pint grape tomatoes (a mix of grape and zima tomatoes are nice if you can find them)
1 small ball of fresh mozzarella
1 small bunch of fresh basil
Salt and Pepper
Slice Mozzarella into ½ inch thick slices. With a small round cutter, cut circles of mozzarella. If you do not have a small round cutter, you can cut the cheese and bread into small ½ inch squares. Drizzle some olive on the bread and toast in a pan. Skewer one piece of mozzarella that has been seasoned with salt, pepper and olive oil. Next add the tomato, a small piece of fresh basil, another piece of mozzarella, a tomato and top with a fresh crouton. Makes about 25 skewers.
Antipasto Salad Bites
2 Sweet Italian Sausage that has been roasted (you can use a flavored chicken sausage as well)
1 small jar of marinated artichoke hearts
1 small bag of sundried tomato
1 small jar of roasted red pepper
1 small bunch of basil
Cut Sausage Links into 15 slices per link, about ¼ inch thickness. Cut artichokes into 4 or 6 wedges, depending on the size. Cut 30 ½ inch square pieces each of the sundried tomato and roasted red pepper. To skewer, place one basil leaf on the skewer, add the roasted red pepper, the artichoke, sundried tomato and then the sausage. Makes about 30 Bites
Beef Carpaccio in Shiitake Broth
1 small garlic clove
3 oz. fresh shiitakes, stems removed and sliced thin
6 oz. beef tenderloin
1 cup beef broth
1 tbsp. balsamic vinegar
2 tbsp. fried capers (regular capers in a jar that have been drained, and fried briefly in hot oil)
1 bunch of micro arugula (you can substitute a piece of baby arugula if not available)
Wrap beef in plastic and freeze for about 2 hours. In a sauté pan add some olive oil and sauté the garlic briefly. Add the mushrooms and sauté. Add the balsamic vinegar and beef broth and cook for another 5 minutes. Season with salt and pepper. Remove beef from freezer, unwrap and slice thinly. In between two pieces of saran wrap place the beef and pound slightly until paper thin. In an Asian spoon add some mushroom broth that is warm, add the piece of beef, a sprinkle of salt, a fried caper and garnish of micro arugula. Makes about 24 spoons
Thai Chicken Watermelon Bites
12oz chicken breast
1 stalk of lemon grass (pale inner part that is tender only)
1 garlic clove
1 tbsp. brown sugar
1 ½ tbsp. lime juice
1 ½ tbsp. fish sauce
1 tbsp. chopped cilantro
1 tbsp. chopped mint
1 lb. watermelon cut into balls or squares
Marinate Chicken in lemongrass, salt, pepper and olive oil for 30 minutes then grill until cooked through. In a small processor, combine the garlic, brown sugar, lime juice, fish sauce, cilantro and mint. Process until smooth. Dice cooked chicken and place in 30 small bowls. Add the watermelon balls and drizzle the sauce over the chicken. Garnish with a sprig of cilantro.
Gourmet Cooke at P-51 is a Catering and Event place located at The Eastern Regional Airport.
170 Aviation Way
Martinsburg, WV 25405
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