Island Chef's Catering co.

05/04/2016

ISLAND ACKEE DIP!!!

12 whole Ackee
3 heads of Escallion
1lrg Onion
1.5 lbs Cream Cheese
1 Scotch Bonnet Pepper
1.5 tbs sp. Granulated Garlic
1 tbsp Olive Oil
3 tbs white vinegar
1 tea spn Salt

Instructions!!!

Boil ackee until tender
Put all other ingredients in a robot coupe and mix until smoth. Place the smoth ingredients in a mixing bowl. then fold in Ackee.
chill for 15 to 30 min. (good to go) this dip can be servre with crackers, deep fried plantains, Chips ect.

09/27/2015

Flank steak sauté with peppers and onions, in a flour tortilla. Veg, carrots finger links potato & green beans. Flank steak with green beans & cauliflower, demi sauce

09/20/2015

Asparagus cream, Shrimp egg drop, Lobster bisque.

09/11/2015

02/11/2015

For all ur Banquets, Catering, Parties, Wedding, reception's, Personal Chef, Fruit or Ice carvings, any special events, local and International cuisines etc. contact Island Chef's Catering co. .com. Call 901-833-0042 or 305-896-7904 Vero Beach fl. Also contact Cassidy SilentAssassin Davis for all your Video Production, Photography and Graphic Designing. Portland Jamaica. LET US CATER TO U. (Yard4lyfe)

08/09/2012

Culinary art is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc. (YARD4LYFE)

08/09/2012

Jamrock Style Shrimp

INGREDIENTS:

½ tsp Salt and Pepper
12 Shrimp - U 15, peeled and deveined
5 oz wt Butter
½ cup Green Onions, sliced thin
1cupSmall diced green and red bell pepper.
1 cup Heavy Cream
4oz Tomatoes, Diced ¼”
Cajun spice ( optional)

PREPARATION:
Season your shrimp with salt,pepper and cajun spice. while you heat a skillet with the butter added.
Add the shrimp bell pepper, diced tomatoes and scallions; cook for 2-3 minutes.
Add cream.
Bring to a boil and reduce until the sauce starts to thicken slightly,
Garnish with diced tomatoes and (2) whole basil leaves !!!!

Serve: on a bed of pasta topped with parmesan cheese.

(Yard4lyfe)

08/08/2012

YARD" CURRY CHICKEN

INGREDIENTS:

1) Whole a chicken
Oil
Water
Tomatoe
Onions
Curry powder
Garlic
Thyme
Scotch bonnet pepper
Eskellion -> Green onions
Diced Carrots
Diced Potatoes
Paprika - optional
Salt and pepper
Seasoning salt

Wash Chicken then cut into small pieces. seased with curry powder salt and pepper. in a saute pan add the oil, when oil is hot add chicken, cook chicken until brown, next add the onions, garlic, thyme and and scotch bonnet, carrots and potato, saute until half way cook. (AL DENTE) Finally add water, salt and pepper, cover and left at low heat until chicken is tender.

Now: we NAM dis wid anyting, but most people like rice or dumpling and bananas

I know u may have many of questions for me. but before u do here is ur ANS.

Q1 > Y" dont u have any measurement amount for me to follow?
A> A TRUE Jamaican will tell u we dont use measurements, a pinch a dis and a dash a dat.
Q2> Why didnt u make a ROUX to thicken the sauce?
A> The potatoes took care of that.
Q3> Y Seasoning salt?
A> We put that _______ on everything.

(Yard4lyfe)

08/04/2012

08/01/2012

*Island Style Catering* co.
(Chef Davis)
THIS CONTRACT was made on the day of __/__/___, between Island style catering and __________, client (Chef Davis) as Caterer.
Agreement set forth. ___________, as agreed that island style catering, provides service on __/___/___, at _______, am/pm. Client_________, agrees to contact Caterer (901-650-8019) upon any changes, at least 4hrs before service, to ensure there is sufficient time to make changes.
Event location ___________________________________________,
Guests total: ______,
Menu: i. s. c. has the rights to make small changes to the menu if key ingredients are unable to be sourced due to reasons beyond the control of both client____ and caterer.
Cancellation: In the event of cancelation of this function by the client _____, island style catering co. must be notified no later than (2) weeks prior to this function. There will also be a ___% charge for the cancellation.
Policy and procedure: i. s. c. shall work in compliance with the country health department rules and regulation, with regards to hygienic preparation and service of food.
Contract code: this code constitutes the entire contract with the respect of the subject matter and supersedes and all other agreements, either oral or written.
Payment terms: In exchange for island style catering service, ___________, shall pay Chef Davis $_______, per person on attendance at the above event by way of cash or money order, Client agrees to pay Chef Davis. Client_______ will not withhold any payments toward island style catering co.

(Island style catering service)
** Let me Cater to u**
(yard4lyfe)

07/30/2012

Island Chef's Catering co.