Bread & Butter Epicurean

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Bread & Butter Epicurean

Bread & Butter Epicurean is a social and corporate food services company for small and intimate dining experiences.

Publishers of Bread & Butter Food Journal, and makers of City Country Jams. Below is a list of dining experiences offer by Bread & Butter Epicurean
Dinner parties
Wine tasting parties
Cocktail parties
Romantic dinner or breakfast
Ladies night out
Diet specific
Birthday parties
Corporate dinners and breakfasts
Engagement parties
Brunch

06/15/2018

The Weekend Epicure: Texas Black Angus T-Bone Steak

04/20/2018

The Weekend Epicure: Grilled Chicken Salad with Buttermilk Dressing
Serves 4
For the dressing
⅓ cup fat-free mayonnaise
¼ cup buttermilk
2 tablespoons fresh dill, finely chopped
1 teaspoon minced garlic
Cracked black pepper, to taste
For the salad
4 boneless, skinless chicken breasts, each 4 ounces
2 teaspoons extra-virgin olive oil
8 cups torn salad greens
1 red bell pepper, finely chopped
½ sweet onion, sliced
1 cup cherry tomatoes chopped
Directions
To make the dressing, in a small bowl, combine the mayonnaise, buttermilk, dill, garlic and black pepper. Whisk until smooth. Cover and refrigerate until needed.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Brush the chicken breasts with olive oil. Grill or broil until browned and just cooked through, about 5 minutes on each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large bowl, combine the salad greens, bell pepper, onion and most of the dressing. Toss to mix well.
Transfer the salad to individual plates. Add the sliced chicken and drizzle with the remaining dressing. Serve immediately.

02/26/2018

Butter Bits: Chocolate Obsession
This issue of Butter Bits features
the ever powerful aphrodisiac chocolate and other libido stimulating recipes and drinks.If you would like a personal copy message with your e-mail address or you can check it out on Issue at www.breadbutterepicurean.org.

02/11/2018

Aphrodisiac Margarita

11/24/2017

Bacon wrapped Smoked Pork Tenderloin

09/20/2017

Cheddar and Bacon Muffins
1 pound bacon
1 cup finely chopped green onions
1 teaspoon salt
1 teaspoon freshly ground pepper
1 ½ teaspoons caraway seeds (optional)
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
2 large eggs
11/2 cups milk
3 tablespoons Dijon mustard
3 tablespoons shortening, melted and cooled
2 cups (8 ounces) shredded extra-sharp Cheddar cheese
Cook bacon until crisp. Drain bacon, reserving 2 tablespoons drippings. Crumble bacon, and set aside.
Saute green onions with salt, pepper, and, if desired, caraway seeds in reserved bacon drippings over medium heat until onion is tender; set aside. Combine flour, baking powder, soda, and sugar; stir well.
Combine eggs, milk, mustard, shortening, with the green onion mixture. Add to dry ingredients,stirring just until moistened. Stir in cheese and crumbled bacon.
Spoon batter into greased muffin pans. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on wire racks.Yield: 1 ½ dozen.

09/13/2017

A fresh batch of blackberry jam, on the left and mission fig preserves on the right. Had to pay an astronomical price for the figs,7.99/lb, but the end product was worth price. 3x yummy. Made the blackberry bread with the extra blackberries. Next project is blackberry liqueur. Hadn't tasted a decent blackberry liqueur since Boogs Blackberry Liqueur ceased production.

09/08/2017

Southwestern Layered Salad with Cilantro-Jalapeno Dressing
Try this South Western take on the classic seven-layer salad. It's a bowlful, brimming with color and crunch.

1(15-ounce) can black beans, rinsed and drained
2 tablespoons vegetable oil
2ablespoons white wine vinegar
½ teaspoon salt
2 cup chopped purple onion cups loosely packed shredded iceberg or curly leaf lettuce
1 ½ cups peeled, seeded, and chopped tomato
1 (15-ounce) can white corn, drained
½ cup chopped green bell pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 ripe avocado, peeled and cut into 6 wedges or coarsely chopped
4 bacon slices, cooked and crumbled
Cilantro-Jalapeilo Dressing
COMBINE first 4 ingredients in a bowl; cover and marinate in refrigerator 2 hours. Drain beans, discarding marinade. Reserve 2 tablespoons beans. Toss remaining beans with onion. Place lettuce in a bowl; spoon bean mixture over lettuce. Reserve I table-'loon tomato. Sprinkle remaining tomato over bean layer. Combine corn and green pepper; reserve 2 tablespoons corn mixture. Spoon remaining corn mixture over toma, layer.Sprinkle with cheese; cover and chill.
TO serve, spoon avocado on top of salad. Spoon reserved beans, tomato, and corn fixture over avocado. Sprinkle with bacon. Drizzle lightly with Cilantro-Jalapeno dressing and serve with remaining dressing.Yield: 6 servings.

Cilantro-Jalapeno Dressing
A zippy dressing ties all the flavors together in this lively salad. Drizzle some dressing on the salad when you've got about half of it layered in the bowl. This way, all the layers, not just the top, will absorb some dressing.
½ cup white wine vinegar
⅔ cup olive oil
4 pickled jalapeno peppers, seeded
1 teaspoon salt
½ cup packed cilantro
PROCESS first 3 ingredients in a blender until smooth. With blender on high, gradually-add oil in a slow, steady stream. Process until thick and smooth, stopping to scrape n sides.Add cilantro, and blend until finely chopped. Cover and chillYield: 1 ¼ cups.

08/21/2017

Black Russsian Bundt Cake with Chocolate Ganache

07/16/2017

Tex-Mex Meatloaf with lime queso gravy
Makes 6 servings ( 2 ½ cups gravy)
FOR THE MEATLOAF, WHISK:
¾ cup whole milk
2 eggs
1Tbsp. kosher salt
1Tbsp. chili powder
2 tsp. each black pepper and dried oregano
2 tsp. each ground cumin and ground coriander
3 slices white sandwich bread, torn
MINCE:
1 cup diced white onions
1 cup diced poblano chiles
2 large cloves garlic
COMBINE:
1 lb. ground chuck
1 lb. ground pork
½ cup chopped fresh cilantro
FOR THE QUESO, MELT:
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
SLOWLY WHISK IN:
2 cups whole milk
2 cups shredded Monterey Jack cheese
1 Tbsp. fresh lime juice
Minced zest of ½ a lime
Salt and cayenne pepper to taste
Mash the bread into the milk mixture to form a panade — this binds the meatloaf.
Preheat oven to 400°. Line a baking sheet with foil.
For the meatloaf, whisk together ¾ cup milk, eggs, 1 Tbsp. salt, chili powder, black pepper, oregano, cumin, and coriander. Add bread and mash together with a fork. Mince onions, poblanos, and garlic in a food processor. Combine ground chuck, ground pork, cilantro, minced onion mixture, and bread mixture. Divide meatloaf mixture into six equal portions (about 9 oz. each), shape into mini loaves, and arrange on prepared baking sheet. Cook meatloaves until an instant-read thermometer inserted into the centers registers 165°, about 35 minutes. Let meatloaf rest about 10 minutes while making gravy. For the queso, melt butter in a saucepan over medium heat. Whisk in flour; cook 2 minutes. Slowly whisk in 2 cups milk until smooth. Bring mixture to a boil; reduce heat and simmer 5 minutes. Off heat, whisk in cheese, lime juice, and zest until cheese melts; season with salt and cayenne.
Mix meatloaf ingredients together just until combined as over mixing makes it tough.
Sweet & Savory Mashed Potatoes
Sour cream offsets the subtly spicy flavor of the jalapeno in these mashed potatoes.
Makes 6 servings (6 cups) Total time: 40 minutes
BOIL:
1 ½ lb. Yukon gold potatoes, peeled and cubed
1 ½ lb. sweet potatoes, peeled, and cubed
8 cloves garlic, smashed
½ a jalapeno
ADD:
1 cup sour cream
4 Tbsp. unsalted butter
¼ cup chopped fresh cilantro
Salt and black pepper to taste
Boil Yukon golds, sweet potatoes, garlic, and jalapeno in a large pot of salted water until potatoes are fork-tender, 12-15 minutes; discard jalapeno. Drain Yukon golds, sweet potatoes, and garlic; return to pot and cook over low heat, stirring, to remove excess moisture, 2 minutes.
Add sour cream and butter to pot, then mash potatoes to desired consistency. Stir in cilantro and season with salt and pepper.

07/12/2017

VEAL CHOPS, TUSCAN STYLE
4 large veal loin chops or 8 small veal loin or rib chops, at least 1 inch (2.5 cm) thick, trimmed of fat
2 tablespoons chopped fresh sage or 1 tablespoon dried
4-6 cloves garlic, minced
1 ½ teaspoons salt, plus more as needed
1 teaspoon freshly ground pepper
1 tablespoon olive oil, or more as needed
1 lb dried pasta such as penne
Grilled-Tomato Sauce (far right) for topping
Score the edge of each chop in a few places to prevent curling. In a small bowl, mix together the sage, garlic to taste, salt, pepper, and enough olive oil to make a thick paste. Rub both sides of the chops generously with the herb paste. Let the chops sit at room temperature for up to 1 hour before grilling.
Prepare a charcoal or gas grill for direct grilling over medium-high heat (page 107), leaving a portion of the grill with no heat underneath. Oil the grill rack.
Fill a large pot three-quarters full of water and bring to a boil over high heat.
Grill the chops directly over medium-high heat, turning once, until well browned, 3-5 minutes on each side. Check for doneness by cutting into the chops at the bone or testing with an instant-read thermometer in the thickest part. The veal chops should be lightly pink at the bone and should register 150°F (65°C). If the chops are well browned but still undercooked on the inside, move them to the unheated portion of the grill, cover the grill, and continue to cook as needed. Transfer the chops to a platter, loosely cover with aluminum foil, and let rest for 5 minutes.
Meanwhile, salt the boiling water and add the pasta. Cook until al dente and drain.
Put 1 or 2 chops on each plate and top with a large spoonful of the grilled tomato sauce. Mix the rest of the sauce with the pasta and serve alongside the chops.
MAKES 4 SERVINGS
GRILLED-TOMATO SAUCE Grilling intensifies the flavor of sweet summer tomatoes. Brush 4 large or 8 small tomatoes with olive oil. Grill the tomatoes directly over medium-high heat, turning often, until they are grill-marked on all sides and starting to soften, 5-8 minutes. Don't worry if they char a bit, but take care not to overcook them, Transfer to a cutting board, cut out the stems, and chop the tomatoes coarsely. Put the tomatoes in a bowl and stir in 2-3 cloves minced garlic, 2 tablespoons chopped fresh basil, and salt and pepper to taste.
4 large veal loin chops or 8 small veal loin or rib chops, at least 1 inch (2.5 cm) thick, trimmed of fat
2 tablespoons chopped fresh sage or 1 tablespoon dried
4-6 cloves garlic, minced
11/2 teaspoons salt, plus more as needed
1 teaspoon freshly ground pepper
1 tablespoon olive oil, or more as needed
1 lb (500 g) dried pasta such as penne

07/02/2017

Bourbon Slush, a grown ups Icee.Bourbon Slush

Yield: 18 to 20 servings
Prep Time: 10 minutes, plus chilling time
Total Time: 10 minutes, plus chilling time
Ingredients
3 cups water, divided
3 black tea bags
2 cups sugar
12ounces frozen lemonade concentrate
6ounces frozen orange juice concentrate
2cups bourbon
2 liters ginger ale, chilled, for serving
Directions
In a small saucepan, bring 2 cups of the water to a boil. Add the tea bags and allow to steep for 10 minutes. Discard the tea bags. Stir in the sugar until it dissolves. In a large container, combine the brewed tea, lemonade and orange juice concentrates, remaining water and bourbon.
Place the container in the freezer for at least 4 to 6 hours or preferably overnight until the slush is firm all the way through.
Scoop the bourbon slush into a tumbler glass, top with ginger ale and serve.

Address

Houston, TX
77045

Website

http://www.breadbutterepicurean.org/

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