Lanark County Catering - Chef John R Morrison Recipes

Lanark County Catering - Chef John R Morrison Recipes I am going to use this page as my recipes blog, please enjoy! I also want to start to promote catering! Small to large groups!

09/16/2020

The cook book is finally underway!

04/29/2020

Here’s what you’ll need to make the steak bites:

Sirloin steak, Ribeye, or porterhouse
Olive oil
Salt
Onion powder
Black pepper
Brown sugar
Garlic cloves
Beef broth
Butter
Fresh parsley

04/29/2020

Looking for a delicious dinner in a snap? Garlic Butter Steak Bites are the answer! Tender steak bites in a rich garlic butter sauce; add a side dish and dinner is served!

Here’s what you’ll need to make the steak bites:

Sirloin steak, Ribeye, or porterhouse
Olive oil
Salt
Onion powder
Black pepper
Brown sugar
Garlic cloves
Beef broth
Butter
Fresh parsley

Well look at this! Made my day!
04/04/2020

Well look at this! Made my day!

This is nice
12/02/2019

This is nice

09/14/2019

Hidden Vegetable pasta sauce simmer in the back ground, prepping for red pepper jelly and beets and pickled beans! Taking orders and might set up at the harvest lunch coming up in October!

08/11/2019

Hey it’s that time of year, going to be making salsa, pesto, veggie pasta sauce and red pepper jelly. When production starts I’ll let you know.

04/13/2019

INGREDIENTS
EPIC DRY RUB: for chicken wings!
1/2 Tbsp ancho chile pepper
1/2 Tbsp smoked paprika
1/2 Tbsp onion powder
1/2 Tbsp kosher salt
3/4 Tbsp light brown sugar, packed
3/4 tsp chili powder
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper (less if you're worried about the heat level)
1/2 tsp dried mustard powder
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried ground thyme
WINGS:
4 lbs chicken wings, thawed completely if using a frozen bag
2 Tbsp vegetable or canola oil

MAKE GORGONZOLA SAUCE:
To your food processor or blender, add mayo, buttermilk, sour cream, 1.5 oz of the gorgonzola cheese, garlic, lemon juice, pepper and salt. Process until smooth.
Transfer to serving bowl and stir in remaining gorgonzola cheese. Cover with plastic wrap and refrigerate until ready to use

MAKE DRY RUB AND CHICKEN WINGS:
Preheat oven to 400 F degrees. Line a large baking sheet with 2 sheets of aluminum foil (or 1 heavy duty sheet). Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.
Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing bowl, add chicken wings and vegetable oil. Use a rubber spatula to toss gently to coat.

03/17/2019

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with milk (or cream), butter (or vegetable oil), salt and pepper added. In case everyone was wondering what it was!

03/16/2019

Happy ST Patricks Day!

03/16/2019

This Irish beef stew is deep and rich with flavor and made with the Irish stout, Guinness. Serve it over a bed of colcannon or with a wedge of Irish soda bread to sop it up. This type of meat and potatoes meal is one I could get used to.

Ingredients,

3-5 tablespoons canola oil
1 teaspoon salt
2 pounds stew beef like chuck roast, cut into 1-inch pieces
1/3 cup flour
3 cloves garlic, minced
1 large onion, diced
1 tablespoon tomato paste
4 cups beef stock or beef broth
12 ounces Guinness
2 prunes, minced
1 tablespoon caraway seeds
1 teaspoon fresh cracked black pepper
1 1/2 cups carrots, roughly chopped
1 1/2 cups parsnips, roughly chopped
3 tablespoons fresh flat-leaf parsley, minced

Instructions

In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don't overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.

My sous chef!
02/24/2019

My sous chef!

Address

Grant Street
Perth, ON
K7H1X6

Telephone

+16134649040

Website

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