Restaurant Cater Menu Recipe Consult American South West Cajun Mexican

Contents

- Menu Reviews
- Menu Makeovers
- New Menu Design

- American Continental
- Southern / Cajun
- Southwestern / Mexican

Page Two Contents

- Asian / Polynesian
- Italian / Greek
- French / European
- Irish / Scottish
- Gourmet Appetizers

Restaurant, Bar & Catering Menu Reviews & Recipe Titles - I want to really upgrade my Menu and go with a higher level of Cuisine that I can charge more for and make more Profit. It seems like we’re locked into what we sell now and I’m not making the kind of money I want to. I need someone like you to come in and show our Staff how to cook and sell all these new items. I’m sure it’s going to cost a fortune, so lets get going…!

Hold on there Cowboy! Let’s get a few things straight before we bolt for “supposedly” greener pastures!

First, if you’re not completely clear with the exact food cost of every item already on your menu (all Food and/or Beverages included) and you say you’re not making enough money, then before we do anything, we need to cost out TO THE PENNY every item you sell! It's far smarter to Review what you’re already doing before making drastic changes.

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Remember, drastic Menu changes can alienate the customers you already have. You may want to go Gourmet, but your Family Dining crowd may miss their old favorites and go look elsewhere to hook on their feedbag!

You need a cost analysis first. Then check to see what “like Menu” Bars, Restaurants and Caterers around you are doing, so you can identify the neighborhood tolerance for implementing even a simple price increase. You may not even need to do that. It may be as simple as changing Vendors, Portion Controls, or Preparation Styles to get to the Food Cost Percentages down to comfortable Profit margins. Plus, we’ll do all that for less than a part time employee would cost you!

YOUR FOOD & DRINKS ARE THE SINGLE MOST IMPORTANT KEY TO YOUR SUCCESS. REVIEW YOUR FRESHNESS, QUALITY & TASTE OFTEN!

You need to have an "Independent" taste and voice give you an honest opinion of your Quality, Flavor & Presentation regardless of what you sell; Cookies on the Boardwalk in Santa Cruz, Cheese in a Deli in Wine Country, Cocktails in a Night Club in San Jose, Corned Beef Sandwiches in an Irish Pub in the East Bay or Crab Legs on Fisherman’s Wharf in San Francisco. The tendency is to get lost in your own attachment to your own Food or let Operations so engross you, that you ignore changes and upgrades. Then, Quality slips, creativity is stifled and before you know it, your Menu is blasé and your customers have left. You constantly need to review, change and upgrade your Menu while monoitoring Costs, Profit Margins, Vendor and Industry Trends.

Consult the Chef’s Menu Reviews

Start by cost analyzing every item on your menu to the penny. We will identify dishes that are homerun hitters profit wise and dishes that need some real help cost wise. After comparing your Vendors prices on existing invoices we will work on your behalf to re-align your pricing or suggest new Vendors or Preparation Techniques that will meet your pricing goals.

If necessary, we will then identify some potentially appropriate Menu items from our “Chef’s Online Cookbook” below, that reflect your Cuisine style and Cost/Preparation Menu goals. We may even design signature Recipes for you if existing options aren’t appropriate. You may need six new Menu items; you may just need two. You may only need help every so often creating a “Big Splash” style Special you want to run.

Just Remember, most Menu Changes and Price Increases need to be done little by little, a few items and cents at a time. But also remember, all Menus regardless if you own a Coffee Counter, Sports Bar or Gourmet Dinner House, get dull and need changing every 6 months at a minimum. Some, need it every Season. So don’t view Menus as static things, they change, evolve and adapt to what works and what doesn’t. You always want to identify and Push your Top 10% sellers and Raise your bottom 10% sellers. Whether its Dish elimination or Recipe and Sales adjustments, constant review is necessary help your overall Profitability.

Consult the Chef’s Menu Makeovers

Makeovers come when the Bulk of a Menu is not hitting Target Profitblility or there is completely unbalanced order Charting. It's one thing to be known for a Particular Dish (say Prime Rib or a Gourmet Burger) and quite another to have it represent 80% of your Sales Volume. If it's that unbalanced, then we would tell you to stop selling anything else and Rename your establishment "Just the Best Prime Rib."

But what happens more often is that a 25 item Menu has 15 dishes that make up the bottom 20% of Monthly Sales Volume. This kind of discourse usually happens when a Chef or Crew gets lazy and has developed a culture of poor standards, horrible attitude or even dishonesty. In these cases, it’s hard to even keep the bulk of the staff because they’ve also gotten into such bad habits, that changing those habits are harder than starting over.

We saw a recent Executive Chef ad for a Napa Wine Country Restaurant that said sales have dropped 40%, they were running 48% Food cost and needed help turning around a $60K profit loss…what a nightmare for the Owner…but that’s what happens when Owners aren’t involved closely in the Management of their Restaurants.

Obviously, in those situations you want to identify some core Dishes that are working, to retain what Regular Customers you still have and add some new Recipes, in addition to Big Splash Specials to "Make the Menu Over." You'll usually need to renegotiate pricing or change to completely new Vendors. When Menu Makeovers are required its a good idea to start with Recipes that are Preparation intense, not Food Cost heavy. This way guests feel like they’re getting high end Gourmet Food, but in actuality, you use cheaper cuts of Meat and may sacrifice some Fresh items to create dishes that can sell for a high perceived value but actually run lower than 30% Food Cost.

When having to immediately reverse a bad situation, we will use many of the Recipes below in the “Chef’s Online Cookbook” to implement those important Changes. Then we will train your Staff, Management and the Owner to implement simple Hourly or Daily tracking mechanisms to encourage ongoing Menu Profitability Reviews and Cost vs. Profit Reports based on Vendors changing Invoices.

Consult the Chef’s New Menu Designs

Completely New Menus are great for adding a new style of Cuisine to a Restaurant, add a second or New Location with a new Cuisine style or adding new Meal Periods to an existing Menu. We also help Owners & Chef's design Menus for New Start-ups and Ground Floor Opportunities.

We can Help Bakeries and Breakfast Counters develop Rich & Delicious New Gourmet Breakfasts on Fresh-Baked Pastries and Rolls, Snack Carts or Hot Dog Vendors that want to to offer New Sauces & Side Dishes and/or Non-Packaged Foods, Catering Trucks who want to offer some New Ethnic Daily Specials, Lunch Counters that want to start to be known for stellar Soups, Salads and new Sandwich Recipes as well as Wine and Beer Selections, Mexican, Italian, Asian & American Family & Delivery Restaurants that want to add a Low-cost Gourmet Fresh Menu and Wine & Sake Cocktail Menu, Sports Bars & Grills that maybe want more Gourmet Appetizers and maybe a more Health Consious Menu because so many more Women are becoming Customers, A Fine Dining Dinner House that wants to become their Town's best Sunday Brunch or even an Elite Gourmet California Nouvelle Cusine Restaurant that wants to Open a World Class Sonoran Southwestern and Elite Gourmet Mexican Restaurant.

The many varied Cuisine styles below in the “Chef’s Online Cookbook” offer a wider variety of Quality Recipes and Ethnic Dishes than most Chef’s or Consultants are accustomed to. If you can’t find a Cuisine style that fits yours, call us and we’ll design signature recipes just for you. Remember a Quality Menu offers, Meat, Poultry, Fish & Vegetarian options that touch on Recognizable Favorites, Twists or Fusions of Popular dishes and Signature Specialties that make your Brand name memorable in the Community you serve.

After Identifying Menu Recipe Titles you like, we’ll help you define a Pricing Structure, Layout your Kitchen to have the Proper Equipment to prepare, store and Cook your Recipes in a rapid and smooth flow, train your Chefs and Cooks how to cook them and your service staff to sell them.

We also keep our Hands on the Pulse of the Industry. Today's New Menus or Menu Makeovers may require Total or Partial Nutritional Information for every Food & Beverage Item on your Menu. We can calculate and deliver these Nutritional Tables to you for "Health Conscious" Menu sections or Entire Menus as a separate Consulting Project, similar to the sevices we offer for Recipe Ingredient & Technique Procedures and BOH/FOH Training Manuals. We offer any level of Consulting that works for you.

If while you're reading about these New Recipe & Menu Options you realize you don't have ALL the COMMITTED EMPLOYEES, the EQUIPMENT, the LARGE BUDGET or most critically, the TIME to learn about or enact these BUSINESS GROWTH MENU SOLUTIONS, then you need to call Consult the Chef to have us discuss a Menu Review Project or Full Business Review Package or Individual Issue Hourly Consulting Solution for your Business. Simply “Contact Us” to talk about your Bar, Restaurant or Catering Situation.

Having all the Answers, Knowledge, Staff and Systems to effectively Manage and Grow your Bar & Restaurant, Catering & Banquet business or Cafeteria style Kitchen, really is simple once you know how! That's why we're here, to EMPOWER you, give you KNOWLEDGE and help you be a more PROFITABLE Franchisee or Food & Beverage Business Owner Operator!

Recipe Titles- from The Chef’s online Cookbook
This section is full of Recipe Titles the Chef has cooked or created during his (and his staff’s) career in Quick-Service Coffee & Bakery Counters, Deli’s, Drive Thru’s, Family Restaurants, National Corporate Chains, Casual Dining, Fine Dining, Sports Bars and Grills, Italian, Mexican, French Restaurants, Private Cheffing and Catering Grand Gala International Events and simple family backyard Weddings and Reunions.

Recipes, preparations or presentations will be forwarded as part of any Full Review & Menu Development Consulting Project. Recipes can be purchased separately, however, top dollar is required to hold any exclusivity from other Restaurants outside a 10-mile area (if at all.) If you only have a question of private nature regarding preparation ideas of a similar dish or two, go to our “Contact Us” section or use our “Talkback” section and we’ll be happy to openly discuss questions you may have. More specific entire Menu Reviews are described in more detail by reading the “Menu Review Section” above. Training sessions for your Chefs & Cooks to prepare these and other dishes are outlined in more detail in the “Training section” as well.

Because the Chef and his staff’s backgrounds have been so diversified, the sheer amount of Recipe names here are quite extensive. We’ve decided to separate recipe titles into Ethnic Origin or Preparation categories. Each Category’s Recipes could probably produce its own Cookbook. The Ethnic Cuisine Categories follow as Listed:

American Continental
American Southern/ Cajun/ Caribbean Gulf
American Southwestern & Mexican
Asian/ Polynesian/ East Indian
Italian & Mediterranean
French & European
Chef’s Nouvelle Celtic (Irish/Scottish)
Gourmet Small Plates & Appetizers

Each Section will provide Classic Meat Cuts, Prepared Entrée dishes and/or Sandwich style Lunch offerings under each Ethnic category, unless otherwise stated. If you are designing, enhancing or repairing a Menu, these are the Main Menu items that will help most.

Classic American Breakfast Implementations are pretty standard, so they are not included. However, some of Chef’s Signature Breakfast Items will appear in some categories depending on application, popularity and unique flavor. These Recipes are noted as Breakfast [B] items.

Desserts, Sides, Salads and Soups can absolutely provide Bars, Restaurants & Caterers with National, Regional and Township Reputations but usually aren’t usually the need that Main Course dishes are. These Recipes are available upon request and will be suggested based on Full Menu Entrée parings, Market niche and Price points. Again, use the “Contact Us” or “Talkback” sections for confidential or published questions.

American Continental Cuisine -Traditional Entrees

The Recipe titles in this Section only feature cooking and presentation styles that are Classic Continental American style preparations. For example Fire Grilled or Boiled & Peel Shrimp is typically American, Shrimp Scampi is typically Italian, Shrimp Etouffee is Cajun/Caribbean, Shrimp Stir fry is an Asian/Polynesian style Dish. Even if regularly consumed in America, dishes like these will likely be listed under their heritage Cuisine Section, however, you may see some Titles in Both Sections.

The various Preparations listed under each category can be performed on almost every
Protein unless specified in the dish title. Marinades & Sauces can reflect Pre-Cooked Seasoning, Residual Pan Sauce Gravies or Serving partners for Dipping.

* Represent Chef Steven’s Signature Original Recipes and/or Presentations

V – Represents Vegetarian Recipe Available (if not listed in a Vegetarian Section)

[B] Represents Recipe adaptable to a great Breakfast Dish or Recipe

Steaks, Chops & Roasts

Oven Roasted Prime Rib, Standing Rib Roast [B]
Cowboy Rib eye Steaks, Traditional Rib eye
Top Sirloin, Stuffed Sirloin Plank Steak
New York Strip, Classic or Stuffed [B]
Filet Mignon, Wrapped & Unwrapped
Prime or Wagyu Tenderloin, Sliced
Thick Chicago Porterhouse Steaks
Tri-Tip Roast, Carved Pieces or
London Broil (Top Round Roast) Sliced [B]
Smoked Slow Roasted Beef Ribs
Slow Roasted Classic Beef Brisket
*Corned Beef Brisket (Chef’s Corned Beef Dry Rub) [B]
*Chef’s Gourmet 4th of July Ribeye Burger (1/2 lb. stuffed & topped w/ Cheese,
Bacon, Mushrooms, Onion Strings, Peppers over 1000 Island slaw
on a Huge Onion bun)
*Calves Liver w/ Grilled Cinnamon Apples & Onions

Cowboy, Traditional Pork Chops, Classic or Stuffed [B]
*Veal Chops w/ Morels in Brandy Cream Sauce
Lamb Loin Chops
Lamb Rib Chops, Rack of Lamb
Lamb Shank
Classic Spring Leg of Lamb w/ mint Jelly
Venison Roast
Venison Meat Loaf [B]

Preparations – Wood or Gas Flame BBQ, Slow Smoked, High Temperature Broil, Pan Seared & Covered or Oven Finished, Slow Oven Roasted

Marinades, Sauces & Rubs - Traditional BBQ, Whiskey BBQ, Butter Pan Sauce with or w/out Cream, Peppercorn, Brandy, Port Wine, Red & White Wines with & w/out Lemon Butter Reduction Sauces, Onion & Mushroom Gravies, *Chef’s Bleu Cheese Steak Sauce, Dry Creole Rub, Dry Kansas City BBQ Rub, Classic Dry Butchers Rub, *Chef’s Dry Santa Maria Rub – all Rubs with or w/out Salted & Smoked Olive Oil & Bay Glaze

Poultry & Pork

Boneless Skinless Chicken Breast
Cut up Half or Whole Chicken (stuffed or plain)
Chicken Thigh & Leg Quarters

Classic Oven Roasted Thanksgiving Turkey
Deep Fried Turkey (w/ either *Peanut Butter Glaze or *Dr. Pepper & OJ Marinade)
Smoked Turkey Drumsticks

*Herb Crusted Pork Tenderloin in Merlot Oyster Mushroom Gravy [B]
Pork Loin Roast [B]
Baby Back Pork Ribs
Baked Ham (Whole, Shoulder, Shank or Steaks) [B]

Preparations – Wood or Gas Flame BBQ, Slow Smoked, Pan Seared, Sautéed & Covered or Oven Finished, Slow Oven Roasted, Kettle Fried

Marinades, Sauces & Rubs - Traditional BBQ, Whiskey BBQ, *Cranberry BBQ,
* Peach Pecan Brandy Sauce, Lemon Butter Dill Sauce, Dry Creole Rub, Dry Kansas City BBQ Rub, Classic Dry Butcher’s Poultry or Pork Rub, *Chef’s Dry Santa Maria Rub – all Rubs with or w/out Salted & Butter & Bay Glaze, *Fresh Herb “Simon & Garfunkel” Crust

Fish & Seafood

Salmon Steaks or Filets (*Blueberry Onion Sauce & Traditional preparations) [B]
Pan Fried Trout w/ Cornmeal Fish Cakes [B]
Walleyed Pike [B]
Northern Kokanee [B]

Halibut
Sea Bass
Swordfish
Shark Steaks
Red Snapper

Large Shrimp & Prawns
Giant Sea Scallops
Classic Whole Lobster or Tails
Alaskan King Crab Legs
Steamed Clam Buckets
Oysters on the Half Shell

Preparations – Wood or Gas Flame BBQ, Slow Smoked, Pan Seared, Sautéed & Covered or Oven Finished, High Broiled, Oven Baked, Deep Fried, Kettle Steamed and/or Boiled

Marinades, Sauces & Rubs – Classic Old Bay Monger’s Rub, Lemon Pepper & Butter, Fresh Herb & Lemon Butter, Caper & White Wine, Tarragon Cream Sauce, Salt Pepper Butter & Olive Oil, Classic Tartar Sauce, *Vodka Cocktail sauce, Classic Red Chili Cocktail Sauce

Recipe Prepared Dinner/ Lunch Meals

Classic American Beef Stew [B]
New England Boiled Dinner (Corned Beef & Cabbage)
*American Corned Beef Hash [B]
Beef Pot Pie
Classic American Pot Roast in Beef Gravy (or *Amaretto Onion Gravy)
Classic American Meat Loaf w/ Ketchup or Onion, Mushroom Gravy [B]
*Smoked Pork Butt & White Lima Bean Stew (my Dad’s favorite- Chef Steven!)
Beef, Ham and/or Chicken a la King
*Chicken Pot Roast (Debra)
Chicken Pot Pie (Fricassee in American Pie Crust)
Turkey Pot Pie
*Turkey Meatloaf Diane [B]
Traditional Cape Cod Crab & Seafood Boil on Newspaper
*San Francisco Cioppino
New England or Manhattan Clam Chowder in Sourdough Bread Bowl
Gourmet Tuna Casserole
*Lobster & Roasted Bell Pepper Au Gratin
Maryland Crab Cakes [B]
Lobster, Scallop and/or Shrimp Newberg

*Dinner Omelets – American One-Fold – Beef, Pork, Chicken, Seafood & Vegetarian
(Unlimited ingredient variations) [B] V

Classic Sandwiches

Classic American ½ & ¼ pound Hot Dog (Mustard, Onions, Relish, Sauerkraut, Chicago
style, Texas Chili Dog)
½ & ¼ pound Hamburger/Cheeseburger on Sesame Bun (Various Toppings)
Grilled Patty Melt – Ground Beef or Venison w/ sautéed Onions, Cheddar & Swiss
Cheese on Grilled Rye Bread
Top Sirloin Steak Sandwich on Sourdough Roll - Thin steak, open Faced extras optional
New York Deli Style Sandwiches (piled High ½ lb. Meat) – Pastrami,
Corned Beef, Ham, Turkey, Roast Beef, Bologna, Liverwurst, etc.
Clubhouse Sandwich – Triple-decker Ham Turkey Bacon & Cheese V
BLT – Bacon Lettuce Tomato (can add Turkey, Avocado and/or Cheese on Toast) [B]
Philly Cheesesteak – Hot sliced Beef Grilled & Blended w/ Cheese (Whiz, Cheddar or
Provolone) and various Toppings
Reuben Sandwich – Hot Corned Beef, Sauerkraut, Melted Swiss [B]
Barbecue Beef, Chicken or Pork Sandwich on Egg Roll
Italian Sub or Hoagie – Various Cold cuts, Veggies & Cheese on Italian Torpedo Roll V
French Dip - Hot Roast Beef on French Roll w/ Au Jus
Italian Style Hot Meatball Sandwich
Chicago Italian Beef – Sliced beef cooked in Tomato Sauce w/ Cheese
Chicken Salad
Tuna Salad & Melt (the melt is cooked like a patty melt)
Fried Fish Sandwich (Beer Batter) over Cole Slaw w/ Tatar sauce on Sesame Seed Roll
Lox & Bagel Sandwich [B]
Egg Salad [B] V
New England Cream Cheese & Jam Sandwiches [B] V
PB & J [B] V
Bacon, Sausage or Ham & Egg w/ melted Cheese Sandwich on Toast [B] V

Chefs Gourmet Sandwiches – American Style
These are all Full Signature Recipes of Chef Steven Howard. See other Ethnicities for more Signature Sandwich Titles.

Works Dog – Certified Angus Beef Dog, Turkey or Chicken, Poppy seed Roll (Various
Toppings)
Steak Burger - various Cuts Ground Steak, Chef’s Santa Maria Rub, Gourmet Cheeses,
Various Toppings featuring *Chef’s Bleu Cheese Steak Sauce
Sliced Steak or Prime Rib Sandwiches – Bias Cut Flame Grilled Steak w/ Onions,
Mushrooms or Peppers on Garlic Cheese Toast (serve open faced w/
Various Sauces or Spreads [B]
Gourmet Turkey Burger – Meat w/ Fine Chopped Veggie Blend, Cheese featuring Chef’s
Spicy Hot BBQ sauce
Turkey Meatloaf Diane Sandwich – Chefs Onion Mayo, BBQ Sauce w/ Gourmet
Cheeses
Grilled Chicken Breast Sandwiches – Various marinades, Toppings, Sauces and Breads
(i.e. Chicken Mushroom w/ Avocado, Chicken Bacon & Smoked Cheddar,
Malibu Chicken w/ Ham, etc)
Pork Lovers BBQ – Pulled Pork, Ham, Bacon & Cheese, Dijonnaise on Kaiser Roll
Carver’s Sandwiches – Pork Roast, Beef (or Prime) Rib Roast, Tri-Tip Roast, Turkey
Breast, Chicken Breast, Ham - Open Flame Charred, carved from bone, w/ Au
Jus & Gourmet Spreads, Various Breads & Rolls
Pastrami Melt Reuben on Italian Torpedo Roll
Chef’s Colossal Corned Beef Deli Melt Sandwich – 8 items on Grilled Thick Rye
Hot San Franciscan Beef Dip - Hot sliced Roast Beef, Chef’s Onion Mayo, Chiles,
Melted Cheese on Sourdough Roll w/ Au jus
Peach Pecan Cinnamon Cream Smoked Ham Sandwich [B] V
Thanksgiving Sandwich - all your Favorite Thanksgiving Ingredients V
California Italian Turkey Sandwich on
Chopped Chicken Liver Sandwich
Liverwurst, Bacon & Avocado Sandwich

Vegetarian

Cranberry Nut & Raisin Cream Sandwich [B] V
Grilled Heirloom Tomato & Gourmet Cheese Sandwiches (Various Combos) [B] V
Gourmet Nut Butters & Jellies Sandwiches (served Hot or Cold on Thick Toast) [B] V
Olive, Pepper & Scallion Salad Sandwich V
Meatless Steak Sand - Onion, Bell Pepper Mushroom in Brown flour Gravy V
Signature Meatless Burger style Patty Sandwich V
Mixed Greens, Veggies & Gourmet Cheese Hoagie style Sandwiches V

Seafood Sandwiches

Smoked Trout on Corn Roll w/ Smokey Tartar Sauce
Pepper Crusted Smoked Salmon & Avocado Sandwich on Pumpernickel Rye [B]
Grilled Tuna, Shark or Swordfish Steak Sandwich over Lemon Almond Slaw
on French Roll (Various Marinades)
Fried Fisherman’s Sandwich – Fried Shrimp, Clams and/or Fish over Cole Slaw w/ Tatar
Sauce on Sesame Seed Roll
Tuna, Walnut, Apple, Jicama & Raisin Salad Sandwich
Maryland Crab cake Sandwich (hot) [B]
Chef’s Creole Bacon Shrimp Blue Moon Po’ Boy
Chef’s Crab and/or Shrimp Salad Sandwich on French Roll
Crab and/or Shrimp Melt Sandwich (prepared like Patty & Tuna Melt)
Lobster Salad Sandwich on Pumpernickel Toast
Lobster & Roasted Pepper Au Gratin Sandwich

American Southern/ Cajun/ Caribbean Gulf Cuisine
These are Classic and Signature Recipes that may duplicate cuts or cooking styles of American Continental but some of the Ingredients, Preparations, Marinades, Flavoring Rubs or Batters and Sauces make these Recipes appropriate for this unique American style of Cuisine.

The Chef interprets that the Outdoor Flame Cooking of poor sharecroppers and slaves produced unique Smokey flavors that, prepared with Kettle Boiling and Frying methods, are blended with Classic Farm style ingredients to create the flavors of the Old South that we now know today as American Southern cooking. Then, the French influenced cooking styles imported from explorers and colonists of the French Caribbean Islands headed toward the Mississippi and found the native Peppers, Vegetables and Seafood and combined all that with the Classic Southern Cuisine to create today’s Cajun/Creole/ Caribbean Recipes that we now recognize as “The New Orleans Flavor,” America’s most unique elite Cuisine cooking style.

Beef, Poultry & Pork

Kansas City Strip Steak
Barbecued Skirt Steak
Slow Smoked BBQ Beef Brisket
Slow Smoked Beef Ribs
Chicken Fried Flank Steak w/ Country Gravy
*Blackened Tenderloin Steak
Chopped Beefsteak
Beef Hot Links

Classic American Southern Fried Chicken [B]
Whole, Half & Quarter Smoked Chicken
*Grilled and/or Blackened Chicken Breast
Jamaican Jerk Chicken
Southern Fried Thanksgiving Turkey

*Smoked Ham with Peach Pecan Sauce [B]
Southern Fried Pork Chops & Fritters (Stuffed & Plain) [B]
Smoked BBQ’d Baby Back Pork Ribs
Smoked BBQ’d Spare Ribs
Southern Sage Smoked Pork Sausage [B]
Cajun Andouille Sausage

Fish & Seafood -

Southern Cornmeal Fried Catfish [B]
Country Pan Fried Striped Bass [B]
Grilled Redfish
Blackened Tuna Steaks
*New Orleans BBQ’d Shrimp
*Bacon Wrapped Shrimp Cayenne
Peel n’ Eat Crawdads or Shrimp w/ Horseradish Cocktail Sauce
Creole Shrimp Boil
Bayou Crawdad Boil
Gulf Crab, Shrimp & Seafood Boil on Newspaper
Bacon Wrapped Scallops

Preparations – Gas or wood Flame grilled, Tank Smoked, Slow Humidified Oven Roasted, Kettle Fried, Kettle Boiled, Pan Fried and/or Sautéed, High Broiled and Griddle Cooked

Marinades, Sauces & Rubs – Buttermilk Wash or Batter w/ Flour and/or Corn flakes, Cornmeal batter or Dusted, Kansas City style BBQ Sauces and Dry Rubs, St. Louis style BBQ Sauces & Dry Rubs, Kentucky Bourbon BBQ Sauce, Georgia Southern style BBQ Sauces & Dry Rubs, Creole Spice Rub for Blackened & Piquant Spiced Meats, Soups & Stews, Cayenne Pepper Sauces, Scotch Bonnet Pepper Sauces (Jerk & Creamed)

Chef’s Recipe Prepared Dinner/Lunch Dishes

Smothered Top Sirloin – Onion, Mushroom and/or Pepper in *Cheesy Country Gravy or
*Kentucky Bourbon Brown Gravy [B]
Smothered Beef Steak (Chicken Fried or Plain)
Smothered Chicken Breast (Chicken Fried or Plain) [B]
Smothered Pork Chop (Chicken Fried or Plain) [B]
*Creole Chicken Stew – Chicken, Dumplings & Vegetables in Tomato Piquant Broth V
*Gumbo w/ File (Soup) – Broth Soup over Rice - Vegetarian, Chicken, Pork, Beef,
Fish, Shrimp, Crawfish, Crab, Scallops, Lobsters, Oysters, Clams V
*Etouffee (Roux) - Thick soup w/ Rice on Side - Vegetarian, Chicken, Fish, Crawfish,
Shrimp, Scallops, Crab or Lobster V
*Jambalaya (Baked Rice Casserole) – Vegetables, Chicken, Shrimp and/or Crawfish V
*Pork Butt, Black-eyed Pea & Hominy Stew [B]
Ham Steak, Grits & Greens Dinner

*Andouille Sausage & Asparagus Quiche [B]
*Crawfish Trinity Quiche [B]
*Crawfish Pie – Open top Etouffee in Pastry Shell
*Cold Pink Crawdad Trinity Salad
V*Red Beans & Rice Risotto – Vegetarian or with Meat of Choice [B] V
V* Caribbean Coconut Corn Chowder w/ Scotch Bonnet Peppers V

Southern /Cajun Sandwiches

Pork Salad Sandwich
Fried Chicken Salad Sandwich
Hot Fried Chicken Sandwich w/ Pickles & Smoked Cheddar [B]
Hot Ham & Smoked Cheddar w/ Peach Jam [B]
Hot Pork Fritter Sandwich with Spicy Creole Honey Mustard
Grilled Pepper Bacon and Onion Sandwich [B]
BBQ’d Beef, Pork & Chicken on Egg Rolls (many Regional Sauces)
Smothered Beef, Pork & Chicken Sandwiches on French Rolls
Blackened Beef, Chicken or Fish Sandwich with Honey Dijonnaise
Grilled Steak Sandwich (various Dry Rubs - with or without Melted Cheeses with or without sautéed Onions and Peppers)
Andouille Sausage Sandwich [B]
Southern Smoked Sausage Sandwich [B]
Fried Bologna and Cold Cut Po’ Boy

Vegetarian

Fried Cheese Grits Sandwich (with or w/out Bacon or Ham)[B]
Fried Okra & Pickle Sandwich w/ Cayenne Mayonnaise
Fried Cheesy Corn bake Sandwich [B]
Fried Green Tomatoes Sandwich [B]
Corn Succotash & Trinity Salad Sandwich

Seafood Sandwiches

Crawdad Salad Sandwich
Shrimp and/or Crab Salad Sandwich
Grilled or Fried Fish Filet Sandwich with Pickles and Cayenne Mayo Tartar Sauce
Cornmeal Fried Catfish Sandwich with Hot Cocktail & Mayo Sauces
Bacon Shrimp Blue Moon Po’ Boy

American Southwestern & Mexican Cuisine

“This is my Favorite style of food to eat ” Says Chef Steven. “I love to blend the outside rustic, open flame Barbecue of Texas with the Hot Spicy Chiles of New Mexico and Native American Ingredients of the Mexican Sonoran Desert. As far as classic Mexican food, if I can’t have a Burrito, Torta, Taco or Chile Verde at least 5 or 6 times a week, I get real cranky! But what has really brought this style of cuisine to Elite Gourmet Status is the blending of all of these styles with Wolfgang Puck’s California Nouvelle style that opened up west coast ingredients to make this a truly diverse, all encompassing regional Cuisine. It was my honor to become a leader in this Cuisine style during my time in Phoenix, Scottsdale and the entire Arizona market.”

This style Cuisine can enhance a Classic Mexican Restaurant looking for great specials or a classic American Continental Dinner House looking to add some items to liven up a tired Menu. If you need help simply ask the Chef to open his Cookbook and share his recipes with your organization. Remember, The Chef’s Cookbook only Lists Entrees for Dinner and Lunch. Possible adaptations for Breakfast Menus are noted with a [B] and Sides, Soups, Salads & Desserts are usually available upon request as part of a Consulting Project or Full Business Review, otherwise purchase options are available.

Remember, most any of the Meat or seafood Cuts can be paired with most any of the Preparation and Sauce/Marinade applications to create an endless recipe source.

Beef, Poultry & Pork

Whole, Sliced or Tournedo cut Beef Tenderloin (Filet Mignon)
Texas Cowboy Ribeye
Tri-Tip Roast
Mexican Dinner Steak (Thin Top Sirloin or Flank Steak)
Barbecued Skirt Steak
Slow Smoked BBQ Beef Brisket
Slow Smoked Beef Ribs
Beef Short Ribs
Beef Red Hot Smoked Sausages [B]
Chorizo Sausage [B]

Grilled Lamb Shank
Grilled Lamb Shoulder
Grilled Lamb Chopped/Ground Meat for Burger, Taco or Navajo Fry Bread

Pork Loin Roast
Pork Tenderloin
Cowboy Pork Chops [B]
County Pork Ribs
Smoked BBQ’d Baby Back Pork Ribs
Smoked BBQ’d Spare Ribs
Redeye Ham Steak [B]
*Smoked Ham [B]
Mesquite Smoked Pork Sausage

Whole, Half & Quarter Smoked, Roasted or BBQ’d Chicken
Grilled Chicken Breast
Grilled Turkey Breast
Turkey Leg
Whole Duck (plain or stuffed)
Duck Breast

Fish & Seafood -

Red Snapper
Sea Bass
Pacific Cod
Dorado (Mahi-Mahi)
Tuna
Yellowtail
Mackerel
Trout
Striped Bass

Scallops
Shrimp & Prawns
Crab
Langostos (small warm water tropical Lobsters)
Clams & Oysters

Preparations – Gas or wood Flame grilled, Tank Smoked, Slow Humidified Oven Roasted, Ultra Hot Stone Oven Roast, Indian Clay Pot Buried Braising, Cast Iron Skillet Campfire Cooking, Pan Fried and/or Sautéed, High Broiled and Griddle Cooked

Marinades, Sauces & Rubs– Southwestern Herb Crusting, New Mexican style BBQ Sauces and Dry Rubs, Santa Maria BBQ Rubs, *Chef’s Cinnamon Chile Dry Rub, Mexican Fajita Dry Rubs, Guajillo Chile BBQ Sauce, Tex-Mex BBQ Sauces & Dry Rubs, *Chef’s Southwestern Spice Rub for Blackened & Picante Spiced Meats, Soups & Stews, Chile Pepper Sauces, *Chef’s 7 Signature Salsa’s for Cooking & Dipping, Classic Vera Cruz sauce, *other signature flavors mentioned per dish.

Chef’s Signature Recipe Prepared Dinner/Lunch Dishes - Southwestern

Southwestern Fajitas – Steak w/ Habanera Cream Sauce
            Ahi Tuna w/ Ranchero Tartar Sauce
            Moulard Duck w/ Cranberry Picante Sauce
            Chicken Breast w/Chile Peanut Sauce
            Pork Carnitas w/ Cinnamon Apple Chile Cream sauce
            Grilled Venison or Lamb w/ Prickly Pear Pepper Sauce V
BBQ’d Filet Mignon stuffed w/ Jalapeno Quesadilla Cheese
Smoked Pot Roast or Lamb Chile Stew over Navajo Fry Bread
Smokin’ Steak Chili Tejas w/ Arizona Chile Onion Cornbread [B] V
Rosemary Garlic Lamb Chops in Kahlua Coffee Gravy
Baked Ham w/ Cinnamon Chile Maple Glaze [B]
Green Chile & Avocado Pork Posole
Sweet Chile & Bacon stuffed Center Cut Pork Chops w/ Prickly Pear Butter Sauce [B]

BBQ Chicken Quarters in warm Poblano Cream sauce
Blue Corn Chicken Enchiladas w/ Guajillo Chile Cheese Sauce [B] V
Tequila Lime Cream Chicken w Chile Roasted Pepitas
Smothered Southwestern Chicken – Serrano Peppers, Onions & Pepper Jack Cheese [B]
Mexican Cowboy Cast Iron Smoked Chicken Campfire Stew w/ Tortillas
Chile Rubbed & Whole Roasted Stuffed Duck with Cranberry & Chile Peanut
Southwestern Cornbread Stuffing
Pan Grilled Duck Breast w/ Habanero Orange Marmalade & Dried Cranberry Glaze

Vegetarian

Artichoke Heart Bottom Eggs Benedict w/ Chile Hollandaise & Maple Corn Masa Cakes [B] V
Roasted Corn & Black bean Hash with Cinnamon Sweet Potatoes [B] V
Cream of Artichoke Soup w/ New Mexican Chile & Walnuts V
Chef Jesse’s Arizona Calabacita V
Classic Gazpacho w/ Avocado V
Chef’s Summer Cherry Gazpacho V

Seafood

New Mexican Chile Dusted Fried or Sautéed Giant Sea scallops
Smoked Trout & Corn Salsa sweet Maple Tamale (open Faced) [B]
Roasted Corn & Crab Chile Rellenos with Crab Reduction Sauce
Grilled Oysters with Bacon & Garlic w/ Guajillo Chile Cocktail Sauce

Chef’s Signature Recipe Prepared Dinner/Lunch Dishes – Classic Mexican

All of the preparations below can be adapted to the serving styles (dish titles) at the bottom.

Steak - Vera Cruz (Broiled Citrus Salsa Topping) [B]
Carne Asada (Broiled w/ Onions and Peppers) [B]
            Barbacoa (Stewed Shredded Spiced Beef)
Al Pastor (Marinated w/ Lemon & Chile Oil & Flame Grilled or Barbecued) [B]
Chile Colorado (spiced Red Chile Gravy)
Pork – Carnitas (Lime Marinated and Stewed) [B]
    Al Pastor [B]
    Chile Verde (spicy Jalapeno, Serrano or Pasilla Pepper Gravy) [B]
Chicken - Vera Cruz
Carne Asada
            Barbacoa
Al Pastor
Poblano (Cream Chile Sauce)
Mole – (Complex Chocolate, Peanut, Red Chile Sauce)
Tequila Lime Sauce
Chile Peanut Sauce
Fish & Seafood – Vera Cruz [B]
            Al Pastor (wrapped in Banana Leaves)
            Lime & Chile Cream Sauce
            Guajillo Chile Cocktail Sauce
            Cilantro Butter Lemon & Garlic sauce [B]

All of the Serving styles (dish titles) below, can be made with the above ingredients. Almost all can be adapted to Dinner Specials, Breakfasts and Many Vegetarian Options.

Enchiladas
Tamales
Burritos
Chimichangas (Deep Fried Burritos served with a Topping Sauce)
Tortas (Mexican Sandwich Rolls)
Tacos
Fajitas
Chile Rellenos (stuffed Whole Chiles – heat to your taste)
Tostadas (Salad served on Fried Tortilla Shell)
Quesadillas (Lobster & Spinach is a great specialty)
Chilaquilles (Fancy Baked Nachos in Chile Sauce)

See more recipes on Page Two of "Recipes and Menus" Section.