Tasty Joy Catering, LLC

07/08/2023

01/18/2023

Beautiful

01/01/2023

Wishing everyone a wonderful and blessed New Year of Tasty Joy and Happiness in your life!! 2023 is the year of growth and celebration!

01/01/2023

Congrats

United States Coast Guard may be some of the best fed. Perhaps that’s because it has the rare honor of boasting both ACF’s 2022 National Chef of the Year and National Pastry Chef of the Year award winners in the same service.

Read here: https://wearechefs.com/kitchen-guardians-culinary-specialist-first-class-petty-officer-danielle-hughes-and-culinary-specialist-chief-petty-officer-troy-matthew-shaw-united-states-coast-guard/

01/01/2023

HAPPY NEW YEAR!
May 2023 bring peace, love, & blessings to all 🙏🏼🕊️🥂

01/15/2019

Baked Tilapia Florentine

10/30/2018

Upgraded my unalome to a Lotus. I’m the center petal with the path of enlightenment in my core. The other 4 petals represent my kids. Nam Myoho Renge Kyo. I’m the Cause that Effects my kids and my environment. Thank you !! both tats done at

10/03/2018

Please visit every Tuesday for new Taste of The Week Recipes. This week’s feature. Pan Seared Scallops and Saffron Polenta.

10/03/2018

Seared Scallops
1/2 lb dry sea scallops
salt
pepper
1 tbsp grapeseed oil (or other high smoke point oil)
2 tbsp butter

•Preheat a cast iron skillet over medium high heat.
(In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.)
•When the pan is hot, add the grapeseed oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
•Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
•Flip the scallops over with a pair of tongs, and add the butter to the pan.
•Let the scallops cook for 1 more minute, basting the scallops with the butter.
•Remove the scallops from the pan

Saffron Polenta

4c Water
2tsp Salt
1c Polenta
1/2c heavy cream
Pinch Saffron
3 Tbsp Butter (divided)
1/2c freshly grated Parmigiano-Reggiano cheese, plus more for garnish

•Bring water and salt to a boil in a large saucepan;
•Pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
•Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose.
•Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon.
•Add heavy cream and stir
•Polenta is done when texture is creamy and the individual grains are tender.
•Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted.
•Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving dish.
*•Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

10/03/2018

I started a Culinary Forum to share my culinary journey as well as invite you all to share photos of you culinary journey. Ask questions and get recipes. Let’s talk Tasty!
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Wix.com gives you amazing new Apps, features and templates to make your website even more stunning with the new Advanced Editor.

10/03/2018

08/13/2018

I love Salmon It’s topped with a basil cream sauce and Sautéed tomatoes and garlic #

08/12/2018

Semi Naked Wedding Cake

08/03/2018

Veggie Shooters

08/03/2018

Salmon Caesar Salad @ DeKalb County, Georgia

07/25/2018

Apple Glazed Grilled Chicken Salad