Global Plate Catering

13/11/2022

GPC is now in Brevard County! New menu coming soon!!!

27/10/2021

12/06/2018

Rest In Peace.

06/03/2017

Mind blowing fact of the day...
Bone broth is stock...

23/11/2016

Roasted Butternut squash soup with beet purée and feta cheese

24/09/2016

Thumbtack customers can click on this link for your choices
https://www.facebook.com/notes/global-plate-catering/cooking-class-options/10150636013195239

17/12/2015

17/12/2015

There is only one item on my Christmas list

03/12/2015

15/11/2015

The recipe calls for one large can of backfin crab; I would substitute a 1/2- or 1-pound container, picked over.



Makes 6 to 8 servings

1 medium eggplant

3/4 cup chopped onions

2 pods garlic, minced

1/2 cup butter

1 pound sliced mushrooms

1 cup fresh French bread crumbs

1/2 teaspoon salt

Pinch pepper

1 large can backfin crab

1 pound raw headless shrimp, boiled

2 cups raw oysters

1/2 cup light cream

1/2 cup grated sharp cheddar cheese

Bake eggplant at 350 degrees for 50 minutes or until soft (slit to keep from popping). Peel and cut into 1-inch cubes. Saute onions and garlic in butter until yellow, then add sliced mushrooms, breadcrumbs, salt and pepper. Mix well. Remove from heat.

Butter a 2- to 3-quart casserole dish and lay the eggplant on the bottom. Sprinkle with half the breadcrumb-onion mixture. Add layer of crab, then shrimp, then oysters and repeat procedure. Pour light cream over the layers and top with grated cheese. Bake uncovered at 350 degrees for 15 minutes or until brown.

07/05/2015

Providing catering and personal chef services across chicagoland. />

21/09/2014

This is bbq in my book

17/03/2014

Chili Crab..

08/03/2013

26/10/2012

J. Robuchon, H. Keller, G.Savoy, T. Keller. I'm coming over for dinner