Gourmet Catering Orlando

Tremendous Crockpot Beef Tips & Noodles ?? Ingredients: 1.5 lbs beef stew meat (beef tips) 1 large onion, chopped 3 cloves garlic, minced 1 cup beef broth 1/2 cup soy sauce 1/4 cup Worcestershire sauce 1 tbsp Dijon mustard 1 tsp dried thyme 1/2 tsp black pepper 1/2 cup heavy cream 1 cup frozen peas (optional) 8 oz egg noodles 2 tbsp cornstarch (optional, for thickening) Instructions: Prepare the Beef: Place the beef stew meat in the bottom of the crockpot. Add the chopped onion and minced garlic on top of the beef. Make the Sauce: In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper. Pour this mixture over the beef and onions in the crockpot. Cook: Cover the crockpot with a lid and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and cooked through. Prepare the Noodles: About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set them aside. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with a small amount of cold water to make a slurry. Stir the slurry into the crockpot and cook on high for an additional 15-20 minutes, until the sauce has thickened. Combine and Serve: Stir in the heavy cream and frozen peas (if using) into the crockpot. Cook for an additional 10 minutes, until the peas are heated through. Add the cooked egg noodles to the crockpot and toss to combine. Serve warm and enjoy!

Blackened Salmon Tacos with Chunky Mango Avocado Salsa ?????? ?? Ingredients: For the Blackened Salmon: 2 salmon fillets (skin removed) 1 tbsp olive oil 1 tsp paprika ? tsp cayenne pepper (adjust to taste) ? tsp garlic powder ? tsp onion powder ? tsp cumin ? tsp salt ? tsp black pepper Juice of ? lime For the Mango Avocado Salsa: 1 ripe mango, diced 1 ripe avocado, diced ? small red onion, finely chopped 1 small jalape?o, finely chopped (optional for spice) ? cup fresh cilantro, chopped Juice of 1 lime Salt to taste For the Tacos: 4 small flour or corn tortillas Extra cilantro for garnish Instructions: Step 1: Prepare the Blackened Salmon In a small bowl, mix paprika, cayenne, garlic powder, onion powder, cumin, salt, and black pepper. Pat the salmon fillets dry and rub them with olive oil. Coat the salmon evenly with the spice mix. Heat a skillet over medium-high heat and sear the salmon for 3-4 minutes per side, until blackened and cooked through. Squeeze fresh lime juice over the salmon and set aside. Step 2: Make the Mango Avocado Salsa In a bowl, combine mango, avocado, red onion, jalape?o, and cilantro. Squeeze lime juice over the mixture and toss gently. Season with salt to taste. Step 3: Assemble the Tacos! Warm the tortillas on a dry skillet or over an open flame for a slight char. Flake the blackened salmon into large chunks and place it on the tortillas. Spoon the mango avocado salsa over the salmon. Garnish with extra cilantro and serve immediately!

Baked Lemon Butter Chicken (Short & Sweet) ?? ???? Ingredients: 1.5 lbs Chicken pieces (thighs, breasts, drumsticks) 1/4 cup Butter, melted 1/4 cup Lemon juice (fresh is best) 2 cloves Garlic, minced 1 tsp Dried Italian herbs 1/2 tsp Salt 1/4 tsp Black pepper Optional: Lemon slices, fresh parsley for garnish Instructions: Preheat: Oven to 400°F (200°C). Prep Sauce: In a bowl, mix melted butter, lemon juice, garlic, Italian herbs, salt, and pepper. Coat Chicken: Place chicken in a baking dish. Pour sauce over chicken, ensuring each piece is coated. Bake: Bake for 30-40 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Optional: Garnish with lemon slices and fresh parsley after baking. Serve: Enjoy hot with your favorite sides (rice, roasted veggies, salad). Key Points for Success: Don't Overbake: Chicken can dry out if baked too long. Use a meat thermometer for best results. Fresh Lemon: Fresh lemon juice will give the best flavor. Adjust Seasoning: Taste the sauce and adjust salt and pepper to your preference. Basting (Optional): For extra flavor, baste the chicken with pan juices halfway through cooking.

Filipino Adobo Chicken! Ingredients: 2 lbs bone-in, skin-on chicken thighs and drumsticks 1/2 cup soy sauce 1/2 cup white vinegar 1 cup water 6 cloves garlic, minced 2 bay leaves 1 teaspoon whole black peppercorns 1 tablespoon brown sugar 1 tablespoon cooking oil 1 onion, sliced 1 teaspoon paprika (optional, for added depth of flavor) 2 green onions, chopped (for garnish) Cooked white rice, for serving Directions: In a large bowl, combine soy sauce, vinegar, water, garlic, bay leaves, black peppercorns, and brown sugar. Add chicken and marinate for at least 30 minutes (or overnight for deeper flavor). Heat oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until soft and fragrant. Remove chicken from the marinade (reserving the liquid) and brown the pieces on both sides for about 3-4 minutes per side. Pour the reserved marinade over the chicken. Bring to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, or until the chicken is tender and sauce is slightly reduced. For a thicker sauce, remove the chicken and continue simmering until the sauce reaches your desired consistency. Garnish with chopped green onions and serve over steamed white rice. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 310 kcal | Servings: 4 servings

Pan-Seared Filet Mignon with Roasted Vegetables & Red Wine Reduction! ?? ?? Ingredients: For the Filet Mignon: ?? 2 filet mignon steaks (6-8 oz each) 1 tbsp olive oil 1 tbsp unsalted butter 2 garlic cloves, smashed 2 sprigs of fresh thyme or rosemary Salt and freshly ground black pepper, to taste For the Roasted Vegetables: ???? 1 cup baby potatoes, halved 1 cup baby carrots, peeled 1 cup celery sticks, cut into chunks 2 tbsp olive oil 1 tsp dried thyme Salt and pepper, to taste! For the Red Wine Reduction: ?? 1 cup red wine (Cabernet Sauvignon or Merlot works well) 1/2 cup beef stock 1 tbsp balsamic vinegar 2 tbsp unsalted butter 1 tsp brown sugar Salt and pepper, to taste! Instructions: Prepare the Vegetables: Preheat oven to 400°F (200°C). Toss baby potatoes, carrots, and celery with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender. Cook the Filet Mignon: ?? Pat steaks dry with paper towels and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 2-3 minutes per side until a crust forms. Add butter, garlic, and thyme or rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes. Transfer steaks to a plate and tent with foil to rest. Make the Red Wine Reduction: ?? In the same skillet, add red wine, beef stock, and balsamic vinegar. Bring to a simmer, scraping the browned bits from the pan. Stir in brown sugar and reduce by half until slightly thickened. Remove from heat and whisk in butter. Season with salt and pepper to taste. Assemble the Dish: Plate the filet mignon in the center and surround it with roasted vegetables. Drizzle the red wine reduction over the steak and vegetables. Garnish with a sprig of fresh thyme for an elegant finish. This dish is a perfect balance of tender, juicy steak, flavorful roasted vegetables, and a rich, velvety sauce. Enjoy!

Orlando, let us bring the flavor to your next event! ???? From intimate gatherings to large celebrations, Gourmet Catering Orlando delivers mouthwatering, chef-crafted meals that impress every time. Book now and let’s make your event unforgettable! ?? 407-752-5996 ??GourmetCateringOrlando.com #OrlandoCatering #Food #EventCatering #GourmetEats #OrlandoEats #EventPlanning #WeddingCatering #CorporateEvents

Hawaiian Chicken Sheet Pan Recipe! ?? ?? Ingredients: 4 boneless, skinless chicken breasts 1 cup pineapple chunks (fresh or canned) 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small red onion, sliced 2 tbsp olive oil 1/4 cup soy sauce 2 tbsp honey 1 tbsp rice vinegar 1 tsp garlic powder 1/2 tsp ground ginger Salt and pepper to taste Fresh cilantro for garnish (optional) Preparation: Preheat the oven to 400°F (200°C). In a small bowl, mix soy sauce, honey, rice vinegar, garlic powder, ginger, salt, and pepper. Place chicken breasts on a sheet pan and drizzle with olive oil. Season with salt and pepper. Arrange the pineapple, bell peppers, and onion around the chicken. Pour the sauce mixture over the chicken and vegetables. Roast in the oven for 25-30 minutes, or until the chicken is fully cooked. Garnish with cilantro if desired and serve hot. Enjoy this delicious and easy sheet pan meal!

Your next event just got more delicious! ???? Whether it’s a wedding, corporate gathering, or private party, we bring gourmet flavors straight to you. Book now! ?? 407-752-5996 ??GourmetCateringOrlando.com #OrlandoCatering #FoodieExperience #EventCatering #GourmetEats #OrlandoEats #EventPlanning #WeddingCatering #CorporateEvents

Garlic Parmesan Cheeseburger Bombs: Ingredients: For the Cheeseburger Filling: 1 lb ground beef 1/2 onion, finely chopped 1 cup shredded cheese (cheddar or mozzarella) Salt and pepper to taste 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 tablespoon mustard For the Garlic Parmesan Butter: 1/4 cup butter, melted 2 tablespoons grated Parmesan cheese 2 garlic cloves, minced 1 tablespoon chopped parsley 1 tablespoon olive oil 1/4 teaspoon salt For the Bombs: 12 slider buns or dinner rolls Steps: Prepare the Cheeseburger Filling: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat. Add the chopped onion, Worcestershire sauce, ketchup, mustard, salt, and pepper. Stir and cook for another 2 minutes. Set aside to cool. Prepare the Garlic Parmesan Butter: In a small bowl, mix together the melted butter, Parmesan cheese, minced garlic, chopped parsley, olive oil, and salt. Stir well and set aside. Assemble the Bombs: Slice the slider buns or dinner rolls in half, keeping them attached. Place a spoonful of the cooled cheeseburger filling onto the bottom half of each bun. Sprinkle the shredded cheese on top of the filling. Place the top half of the bun on top and gently press down. Bake the Bombs: Preheat the oven to 375°F (190°C). Place the assembled buns in a baking dish and brush the garlic Parmesan butter over the top of each bun. Bake for 15-20 minutes, or until the buns are golden brown and the cheese has melted. Serve: Garnish with additional parsley, and serve warm with dipping sauces like ketchup or mustard. See less

Marinated Greek Lamb Chops with Mushrooms and Tomatoes ???? Juicy, herb-marinated lamb chops seared to perfection, paired with tender mushrooms, fresh tomatoes, and a zesty lemon garnish—a Mediterranean-inspired delight! Ingredients; For the Lamb Chops: 1 rack of lamb (8–9 single rib chops), trimmed of excess fat and sliced. ? cup olive oil for the marinade. 4 garlic cloves, crushed, for aromatic depth. Juice of 1 lemon to tenderize and brighten the flavors. 2 tablespoons fresh oregano or 2 teaspoons dried oregano for a classic Greek touch. A dash of salt and freshly ground black pepper to season. For the Vegetables and Garnish: Portabella mushrooms, thinly sliced for a savory complement. Tomatoes, sliced for a burst of freshness. Green onion, thinly sliced for garnish. Lemon slices for a zesty finishing touch. Instructions; 1. Prepare the Lamb Chops: Pat the lamb rack dry and slice it into individual chops. Trim any excess fat for a cleaner finish. 2. Marinate the Lamb: In a bowl, whisk together the olive oil, crushed garlic, lemon juice, oregano, salt, and pepper. Rub the marinade generously over the lamb chops, ensuring all sides are coated. Place the chops in a deep dish, cover, and refrigerate for at least 1 hour or up to overnight for deeper flavor. 3. Preheat the Pan: Heat a cast-iron or stainless-steel pan over high heat until hot. Add 2 tablespoons of olive oil. 4. Sear the Lamb Chops: Place the marinated lamb chops in the hot pan and sear for 3–4 minutes on each side until golden brown. 5. Add the Vegetables: Flip the chops and add the sliced mushrooms to the pan. Cook alongside the lamb until the desired doneness is reached. During the last minute of cooking, add the tomato slices and the remaining marinade to the pan for a burst of flavor. 6. Rest and Garnish: Transfer the lamb chops to a plate and let them rest for 5–10 minutes to retain their juices. Garnish with lemon slices, green onion, and a sprinkle of oregano. 7. Serve: Serve warm, accompanied by the mushrooms and tomatoes, for a Mediterranean-inspired feast.