SUMMER PICKUP SPECIAL!

SUMMER PICKUP SPECIAL!

$99

  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • 2 Dozen Cookies

$129

  • 2 Slabs of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Macaroni & Cheese
  • 5 lbs. Potato Salad
  • 5 lbs. Cole Slaw
  • Banana Pudding

$159

  • 1 gal. Seafood Gumbo w/Rice
  • 1 Slab of Smoked Ribs
  • 1 Whole Smoked Boston Butt
  • 1 gal. Baked Beans
  • 1 Pan Twice Baked Potato Casserole
  • 5 lbs. Cucumber & Tomato Salad
  • Banana Pudding

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Naman's Catering

Steamed Stuffed Artichoke

 

8 ounces 90% lean ground beef
blend of provolone, asiago, parmesan, romano
1/2 cup cracker crumbs
1/4 cup bread crumbs
1/4 cup parsley
1/4 cup green onions
1/4 cup chopped celery
1 raw egg
Chicken broth to mix well
  1. Combine all the ingredients above in a large mixing bowl. Add salt and pepper to taste. Use just enough chicken broth to moisten the meat mixture.
  2. Clip points off artichokes leaves. Barely trim off bottom of stalk, leaving stalk intact. Soak in salted water, gently loosening leaves. Do not remove choke.
  3. Drain and stuff each leaf with 1/2 teaspoon meat mixture.
  4. Place stuffed artichoke on stand in pot. Add water just covering shortest stalk, not touching stuffed leaves. Drizzle oil over stuffed leaves.
  5. Steam for about 45 minutes covered. When a center leaf comes out easily, uncover.
  6. To serve, cut off stalk at bottom of artichoke, and place on plate. Generously dust with paprika.

May be served as an appetizer by using an electric knife to cut in quarters and serve cut side down and dust with paprika.

Makes 1 Artichoke

Boneless Chicken Breast with Orange-Chipotle Sauce

 

Boneless Chicken Breast with Orange-Chipotle Sauce

 

 

 

4

boneless chicken breast halves (6 to 8 ounces each)

3

cups orange juice

1

teaspoon salt

2

medium shallots, minced

1

tablespoon butter

1

cup white wine

2

cups chicken stock, plus more as needed (homemade) is best, but prepared

 

Low salt broth may be substituted

2

tablespoons olive oil

3

tablespoons chopped fresh chives

2

chipotle chilies en adobo, seeds removed and finely chopped

 

To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.