Grilled Mahi with Black Bean Salsa
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup ketchup
1 tablespoon honey
2 tablespoons lime juice (from about 1 lime)
1 garlic clove, finely minced
1 teaspoon finely chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano leaves
Freshly ground black pepper
4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
Vegetable oil for greasing the grill grates
Salsa:
2 cups grape tomatoes, halved
2 scallions, white and light green parts only, thinly sliced
1 (14-ounce) can black beans, drained and rinsed
1/4 cup chopped fresh cilantro leaves
1 jalapeno, finely chopped (seeded and ribbed for less heat)
2 tablespoons lime juice (from about 1 lime)
Salt
Directions
Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes.
Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.
Check out the video at: http://www.wzzm13.com/life/programming/local/take_five/take_five_story.aspx?storyid=109477&catid=205!
Monday, May 18, 2009
Wednesday, April 15, 2009
Treat Mom to Brunch and a Movie on Mother's Day!
Come visit Celebration! Banquets & Catering in the Wave Room on Sunday, May 10 for a fabulous brunch and a movie with mom.
Our low price includes an all you can eat brunch buffet, a movie pass (good for almost any movie) and a flower for mom. Just $26.95 per person for adults, $16.95 per person for kids 12 and under...and kids under 2 eat free!
Reservations are required and seating is limited! Call 447-4210 today to make your reservation! Please visit our website http://celebrationbanquets.com/?pid=30694 for more details!
Our low price includes an all you can eat brunch buffet, a movie pass (good for almost any movie) and a flower for mom. Just $26.95 per person for adults, $16.95 per person for kids 12 and under...and kids under 2 eat free!
Reservations are required and seating is limited! Call 447-4210 today to make your reservation! Please visit our website http://celebrationbanquets.com/?pid=30694 for more details!
Tuesday, March 24, 2009
Check out "Yo Chef's" New Recipe!
This is a great one for St. Patty's Day!
Irish Stew
Probably the "Best" known Irish dish. Traditional made from goat or kid now, however it is more commonly made with lamb; traditional Irish stew meat was not browned first, but if you wish you can brown the meat and ½ the onions for a few minutes prior to baking.
Method: Use 2lbs. of quality lamb meat and trim the fat, then cut into fairly large pieces. Peel and slice 2lbs. of potatoes. 8 medium onions (peel and slice) Plenty of carrots and/or parsnips - optional.
Next, using a large oven proof dish, place a layer of potato slices in the bottom of the dish then a layer of onions (carrots and/or parsnips) then add the lamb, season with Salt and Pepper. Add some chopped parsley, a bay leaf, and thyme followed by the remainder of the potatoes and onions layered.
Add 1-1½ pints of water. Cover the pot either with a lid or sheet of foil and cook in an oven at 250°F for approx. 2 hours. Stir occasionally to prevent the stew from sticking and add more water if it becomes too dry. Irish stew is best prepared several hours or the day before as it often tastes better having been reheated. The stew when served should be accompanied with traditional Soda Bread.
There is no definitive recipe for Irish stew and the above may be enhanced with the addition of carrots or parsnips. Another popular alternative is to substitute a quantity of the water with 1 cup Guinness or 1 cup of red wine.
White Soda Bread
4 cups (16 oz) of all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt 14 oz of buttermilk
Method:
Preheat the oven to 425 F. degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape) Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes. Remove, cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Enjoy!
Make sure to check out the video for this recipe at http://www.wzzm13.com/recipes/story.aspx?storyid=106843&catid=59.
Irish Stew
Probably the "Best" known Irish dish. Traditional made from goat or kid now, however it is more commonly made with lamb; traditional Irish stew meat was not browned first, but if you wish you can brown the meat and ½ the onions for a few minutes prior to baking.
Method: Use 2lbs. of quality lamb meat and trim the fat, then cut into fairly large pieces. Peel and slice 2lbs. of potatoes. 8 medium onions (peel and slice) Plenty of carrots and/or parsnips - optional.
Next, using a large oven proof dish, place a layer of potato slices in the bottom of the dish then a layer of onions (carrots and/or parsnips) then add the lamb, season with Salt and Pepper. Add some chopped parsley, a bay leaf, and thyme followed by the remainder of the potatoes and onions layered.
Add 1-1½ pints of water. Cover the pot either with a lid or sheet of foil and cook in an oven at 250°F for approx. 2 hours. Stir occasionally to prevent the stew from sticking and add more water if it becomes too dry. Irish stew is best prepared several hours or the day before as it often tastes better having been reheated. The stew when served should be accompanied with traditional Soda Bread.
There is no definitive recipe for Irish stew and the above may be enhanced with the addition of carrots or parsnips. Another popular alternative is to substitute a quantity of the water with 1 cup Guinness or 1 cup of red wine.
White Soda Bread
4 cups (16 oz) of all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt 14 oz of buttermilk
Method:
Preheat the oven to 425 F. degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape) Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough. Cover the pan with another pan and bake for 30 minutes. Remove, cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Enjoy!
Make sure to check out the video for this recipe at http://www.wzzm13.com/recipes/story.aspx?storyid=106843&catid=59.
Check out "Yo Chef's" New Recipe!
Periodically we will be adding new recipes that Chef Joseff VanHorn has tried...make sure to check out the first one and tell us what you think!
This is President Barack Obama's family chili recipe that he's been using for years.
45 min 15 min prep
SERVES 8
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
1 lb ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Tomato, several depending on size, chopped
1 (15 ounce) can red kidney beans
Directions
1. Sauté onions, green pepper and garlic in olive oil until soft.
2. Add ground meat and brown.
3. Combine spices together into a mixture, and then add to ground meat.
4. Add red wine vinegar.
5. Add tomatoes and let simmer, until tomatoes cook down.
6. Add kidney beans and cook for a few more minutes.
7. Serve over white or brown rice.
Garnish with grated cheddar cheese, onions and sour cream.
Enjoy!
Make sure to check out the video at http://www.wzzm13.com/recipes/story.aspx?storyid=105537&catid=59.
This is President Barack Obama's family chili recipe that he's been using for years.
45 min 15 min prep
SERVES 8
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
1 lb ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Tomato, several depending on size, chopped
1 (15 ounce) can red kidney beans
Directions
1. Sauté onions, green pepper and garlic in olive oil until soft.
2. Add ground meat and brown.
3. Combine spices together into a mixture, and then add to ground meat.
4. Add red wine vinegar.
5. Add tomatoes and let simmer, until tomatoes cook down.
6. Add kidney beans and cook for a few more minutes.
7. Serve over white or brown rice.
Garnish with grated cheddar cheese, onions and sour cream.
Enjoy!
Make sure to check out the video at http://www.wzzm13.com/recipes/story.aspx?storyid=105537&catid=59.
Make sure to visit us at the Cottage & Lakefront Living Show this weekend!
C!B&C will be hanging out at the Cottage & Lakefront Living show this weekend at the Devos Place! Make sure to stop by our booth to try our chef's BBQ pulled pork - the perfect addition to your summer picnic! We will be offering 10% off your summer catering bill...or you can still make reservations for our tasting event on April 7...or you can register to win dinner and a movie complete with wine pairings and pop and popcorn. We look forward to seeing you soon!
Tuesday, March 10, 2009
Visit Us at the Women's Expo!
We had a ton of people stop by and see us at the Home & Garden show this past weekend! Thanks to all that came out and sampled the BBQ pulled pork - the hottest new item to hit our summer menu.
We'll be at the Women's Expo this weekend offering up more yummy samples and giving away some great specials. Make sure to visit us so you can receive 10% off your catering bill between now and September 8. The Women's Expo is at Devos Place Friday, Saturday and Sunday (March 13-15).
We'll also be at the Cottage & Lakefront Living Show at the end of the month...stay tuned!
We'll be at the Women's Expo this weekend offering up more yummy samples and giving away some great specials. Make sure to visit us so you can receive 10% off your catering bill between now and September 8. The Women's Expo is at Devos Place Friday, Saturday and Sunday (March 13-15).
We'll also be at the Cottage & Lakefront Living Show at the end of the month...stay tuned!
Wednesday, February 18, 2009
We're on Facebook!
Hey blog followers! We are now on facebook! Make sure to become a fan of C!B&C and let everyone you know know about this award winning company!
http://www.facebook.com/home.php?#/pages/Grand-Rapids-MI/Celebration-Banquets-Catering/70401395415
http://www.facebook.com/home.php?#/pages/Grand-Rapids-MI/Celebration-Banquets-Catering/70401395415
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