- 3 pounds small red-skinned new potatoes, unpeeled
- 3 tablespoons white wine vinegar
- 3 celery stalks, thinly sliced
- 1 1/2 cups frozen green peas, thawed
- 6 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.
Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. DO AHEAD Can be made 1 day ahead. Keep refrigerated. Sprinkle with remaining 1 tablespoon chives and serve.
Put potatoes in a saucepan and cover with water and add 1 teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes, just until tender.
Drain and transfer to a bowl add chopped eggs, peas, and onion. Cover and refrigerate until chilled.
In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard.
Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.
1 1/2 pounds russet potatoes, peeled and cut into half-inch dice
1 Persian cucumber or 1/3 hothouse cucumber
1/2 teaspoon Dijon mustard
2 teaspoons distilled white vinegar, plus more to taste as needed
2 ajitama eggs, halved (recipe follows)
1. Place scrubbed potatoes in a large pot of salted water and bring to a boil over high heat. Reduce heat to medium-high and boil for 15 to 25 minutes (depending on their size), or until potatoes are just cooked through.
2. Drain the potatoes in a colander and run water over them to cool them. Let them dry, and when they're cool enough to handle, cut them into thick slices and place them in a large bowl with the new-wave sauce gribiche, the lemon juice, the vinegar, the olive oil, salt and pepper. Toss well, adjust seasoning and serve.
Roast pumpkin and potato with paprika
Ideal on a cold winter's night, this tasty combination is a delicious twist on standard roast pumpkin and potatoes.
¼-½ tsp paprika
¼-½ tsp curry powder
2 Tbsp flour
2 Tbsp canola oil
freshly ground black pepper, to taste
400g pumpkin, peeled and sliced into chunks
4-6 roasting potatoes, washed and sliced into wedges
Preheat oven to 200°C.
Place oil in a roasting pan and place in oven to heat.
Place paprika, curry powder, flour, salt and pepper in a bowl. Add pumpkin and potatoes and toss to coat.
Remove roasting pan from the oven, and carefully add the vegetables. Toss and return to the oven.
Bake in preheated oven for 25-35 minutes or until golden brown and crisp.
Turn several times during cooking.
Remove from oven and serve.
Buffet and Passed Hors D’oeuvres
This menu is to serve as a guide as we discuss the type of food and service that you will need for your event. Our menu is a sampling of what our company can do for you and is by no means the limit to what we have to offer. We have also included some of our catering standards. We have plenty of other ideas and recipes that are not shown on this menu should you not see something you like on this menu we also have the ability to create theme dinners or parties should you require.
You will notice that we do not have any pricing listed on this menu and that is done purposefully. We price all of our events individually based on seasonality of produce, availability of items and numbers of guests.
Dips and Displays
Boster’s Signature Hot Artichoke Dip
with toasted pita chips
Traditional Artichoke & Spinach Dip
with toasted baguette slices
Hot Crab & Pimento Cheese Dip
with house baked sea salt & pepper potato chips or toasted baguette slices
Cajun Crab Dip
with toasted baguette slices
Assorted Vegetable Crudités
with grilled pita and choice of dips: hummus trio (roasted garlic, red pepper, and basil pesto), garden dip, green goddess, ranch & herb dip
Rustic Charcuterie Board
assorted cured meats, cornichons, olives, marinated artichokes, grainy mustard, toasted crostini & artisan crackers
Antipasto Platter prosciutto, fresh mozzarella, roasted peppers, cornichon, artichoke hearts, olives and pepperoncini, served with assorted breads & crackers
Gourmet Cheese & Fruit Display four fromages affinés (properly aged and cared for cheeses) with assorted crackers, ripe fruit, dried fruit, nuts & other appropriate garnishes
Tex-Mex Chips & Dip assorted choices of traditional guacamole, fire roasted salsa, black bean & corn salsa, salsa verde, traditional pico, 7-layer dip & melted queso served with tri-colored tortilla chips
Tuscan Table of Plenty
toasted crostinis, grilled Tuscan bread, imported Italian cheese & meat board, fire-roasted peppers, marinated artichokes, balsamic infused mushrooms, assorted olives, cracked pepper, grilled zucchini, grilled eggplant, stuffed vinegar peppers
Mediterranean Table of Plenty
grilled pitas, lemon scented hummus, cucumber feta salad with dill, falafel, tzatziki sauce, grape leaves, spanakopita triangles, Kalamata olives, chicken bites skewers, Grecian orzo salad
Chilled Jumbo Shrimp with chipotle-ginger aioli, creamy Cajun dip or traditional cocktail sauce
Heavy Hors D’oeuvres – Served Hot
House-Made Meatballs (beef or chicken)
choice of: raspberry-chipotle, Asian-sesame or Swedish
Stuffed Mushroom Caps
choice of: Cajun crab stuffing, sausage & bleu cheese or vegetarian
choices of: wild mushroom and cheddar, smoked pork tenderloin and caramelized onion, brisket or vegetarian black bean
Panko Breaded Smoked Brisket Ravioli
served with smoky marinara sauce
Fried Asian Rolls
choice of: smoked duck, pork, chicken, crab or vegetables served with mango cherry dipping sauce
Heavy Hors D’oeuvres – Room Temp
Sliders and Sandwiches
Beef Short Rib Mini Sliders with Spicy Radish Slaw
Mini Cocktail Rolls
choice of filling: lemon grass chicken, Jack Daniel beef tenderloin or teriyaki pork or shaved herb grilled mini beef filet with arugula and choice of side dressings
Crispy Lemon Parmesan Artichoke Hearts lemon aioli
Light Hors D’oeuvres/Passed Canapes
Pulled Pork Mini Tacos (notice required)
yellow and blue corn tacos with mint-mango pico
English Cucumber Cups with…
filled with your choice of smoked trout or salmon mousse, tarragon or sherry chicken salad, chopped Greek salad or roasted red pepper mousse
Wonton Cups with…
filled with your choice of: Asian chicken salad, seared ahi tuna with wasabi aioli or avocado-tuna tartare
Tortilla Cups with…
filled with your choice of: shrimp and crab ceviche, smoked chipotle chicken salad, or Texas caviar
Filled with your choice of: goat cheese, pear, cashew and white honey, carrot cardamom cream cheese or beet saffron cream cheese
Pea Blini Cakes with…
topped with crème fraiche, tobiko wasabi caviar or house smoked salmon & fresh chive
Polenta Squares With…
sundried cherry sauce over shaved smoked pork tenderloin
pulled lemon caper chicken, beef tenderloin, or pulled pork with caramelized onion and roasted pepper aioli
Potato Cakes with…
shaved beef, short rib or grilled shrimp
Grilled Prosciutto Wrapped Shrimp
with lemon aioli
grape tomato, basil, marinated feta ball with pesto & balsamic reduction
Goat Cheese Truffles
red grapes with goat cheese & chopped pistachios
Grape Tomato Bombs
rolled in goat cheese with black and white sesame seeds
Cheddar Cracker With…
seared lamb loin and whole mustard aioli
Applewood Smoked Salmon Zucchini Ribbons
arugula and cream cheese
Mini Crab Cakes
wasabi aioli and microgreen or Creole remoulade & chive
Toasted Parmesan Chips with Chunky Sunchoke
with basil, lemon aioli & shaved gruyere
with tomato jam and fried basil
Mini Lobster BLT’s
lobster, bacon, lettuce, tomato & spicy aioli on toasted bread rounds
Mini BLT Bites
bacon, lettuce & tomato with cayenne mayo on toasted bread rounds
Sonora Chicken Phyllo Purses
Ahi Tuna/Cucumber Skewers
with hoisin glaze & sesame seeds
Shaved Beef Tenderloin Pastry Cups
with honey-roasted garlic puree and fresh thyme
Baked Basil Chicken Lollipops
with lemon chive aioli
Pesto Panko Crusted Chicken Lollipops
with balsamic reduction
Lobster Cakes with Mango-Ginger Chutney
Tomato Marmalade Tartlets
with goat cheese and balsamic-fig reduction
Braised Beef on Beignet with Horseradish Chive Sauce
Smoked Beef on Almond Peppercorn Flatbread
with dried cherry chutney
Wild Mushroom Ragout Pastry Cups
Wild Mushroom & Goat Cheese Tarts
white truffle oil & microgreens
Fig, Goat Cheese & Mascarpone Tarts
Fried Green Tomatoes (fried on site)
topped with jumbo lump crab meat, creole aioli & microgreens
Chef Manned Risotto Bar
sautéed mushrooms, spring peas, asparagus tips, parmesan, feta, green onions, bacon, grilled chicken
New England Raw Bar
jumbo poached shrimp, little neck clams, blue point oysters, lemons, tabasco, cocktail sauce, horseradish, crushed ice (please check for seasonal availability)
assorted specialty rolls, wasabi, pickled ginger & soy sauce
Panini Grill – Heavenly Grilled Sandwiches Prepared to Order
beef, cheddar & bacon, arugula, asiago & portobello mushroom, ham & gruyere, turkey & brie, prosciutto, provolone & roasted pepper
Mini Slider Bar – Presented with a multitude of toppings
cheddar, blue cheese, crispy bacon, sautéed onions, pickles, sliced tomato, ketchup, thousand island dressing
New York, New York
New York salted pretzels, mini reubens, potato cakes & mini hot dogs
mustard, ketchup, relish, sauerkraut
Saladtini Station (Attendant Required)
tossed on site and served in martini glass
toppings include grilled chicken, applewood smoked bacon, feta, gorgonzola, cheddar, roasted red peppers, walnuts, red onion, tomatoes, carrots, chickpeas, cucumbers, dried cranberries, kalamata olives, served with your choice of dressings
Chef Manned Risotto Bar
sautéed mushrooms, spring peas, asparagus tips, parmesan, feta, green onions, bacon, grilled chicken, truffle oil
BYO Texas BBQ Sandwich
slow smoked barbecued pulled pork, Hawaiian rolls, coleslaw, onions, pickles, jalapenos
Panko Portabella Mushroom Fries (fried on site – Attendant Required)
served with warm blue cheese dipping sauce
Avocado Bar Action Station (Attendant Required)
toppings of: bacon, bleu cheese, crab, pico de gallo, pineapple & jalapenos, served in avocado shell with blue corn chips
sauce choices of: mushroom demi, mustard sauce, stewed tomato sauce and sweet tomato relish
White chocolate- hazelnut truffle lollipops
Chocolate ganache cake balls (when available)
Cake ball lollipops (assorted flavors)
White chocolate raspberry drops
Ganache brownie sandwiches
White Chocolate Cups
filled with either: strawberry mousse, chocolate mousse, pistachio, passion fruit, pumpkin, or cranberry mousse
These little nuggets from The Garage restaurant, in Salt Lake City, are based on Mormon funeral potatoes, a crunchy, cheesy, creamy casserole dish that is served at just about any big function in that town. Rolled into balls and deep-fried, they are totally over the top.
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by the root’s hairy exterior just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
HISTORY OF POTATO SALAD
Southern-style Potato Salad with a creamy mayonnaise-based dressing is All-American indeed, but did you know the original actually originated in Germany? And, when you compare the two, they couldn’t be further apart.
German Potato Salad, while certainly still comforting, dresses on the lighter side with a vinegar-based dressing and no mayonnaise to be seen. It is served warm with a crumble of bacon and a sprinkle of fresh herbs. It sounds like a delicious side dish indeed, but when it comes to serving a crowd, the cold and creamy American rendition reigns supreme.
The French dressed theirs with a homemade aioli dressing, which hits a little closer to home as mayonnaise is (pretty much) a store-bought aioli…with a lit-tle less flavor. This is likely the reason American’s added that squeeze of yellow mustard to classic potato salad dressing!
So there you have it: In true American spirit, “Old-Fashioned Potato Salad” is actually an evolved adaptation of Old World potato salads.
Funky Corn with Pickled Fresnos and Aioli
If you love corn and can’t get enough of it in the summer and you’re always looking for a new recipe and something EASY to make for dinner, then this one’s for you.
When we lived in Ft. Madison, Iowa back in the late 70’s we use to go to festivals in the summer the strawberry and corn festivals were my favorite. I remember the corn especially because you could eat all the hot buttered corn you wanted for free and the kids could run around and play and you wouldn’t think of worrying about their safety.
My son, Scott, who lives in Chicago is always sending me websites to restaurants he and his wife, Missy, go to. This particular restaurant, Funkenhausen was just named one of the 16 best restaurants in Chicago and their chef comes from Charleston, SC and has German roots. I’m sure this corn recipe was probably his take on grilled corn and similar to a Mexican street corn.
Corn is one of my favorite vegetables even though most diets say no corn. Do you think that is going to stop me from eating it occasionally, no way. I have at least 8 corn recipes on this site under soups/sides/salads check them out when you get a chance.
This corn recipe is pretty simple. Grilled/boiled/broiled corn topped with a citrus aioli and topped with crispy minced pulled pork bar-b-que and pickled fresno peppers. I always have bbq packets in my freezer so this was pretty easy for me to throw together for dinner and the aioli is just things you would have in your refrigerator anyway and that whisk together pretty quickly.
BLAST FROM THE PAST: This Smoked Chicken Salad recipe has been one of my favorites for sandwiches. The key ingredient to this salad is “smoke” so you want to use a smoked chicken for making this.
Do a quick pickle on the fresno peppers.
Mix up the aioli and refrigerate until needed.
Mince the bar-b-q and quickly sautés in a dry skillet until you have crispy bits.
Put the bbq on the bottom of your dish/plate and then top with corn that you have cut in chunks and dip each piece into the aioli and sprinkle with a little paprika.
Top corn with a little more of the pork bits and a few of the pickled peppers. Salt and pepper to taste.
Jersey Royal new potato recipes
With a unique flavour coming from Jersey's rich and fertile soil, Jersey Royal new potatoes have been grown on the island for over 130 years. Jersey Royal potatoes have a distinctive taste and work well in a range of dishes. These delicious potatoes have been grown since the late 1800s, and they are Jersey's largest export, with a crop of 30,000-40,000 tonnes a year. For those of us not lucky enough to live on the island itself, the arrival of Jersey Royals in supermarkets and greengrocers heralds the true beginning of spring, and as such the potatoes are often paired with other seasonal heroes such as asparagus and wild garlic.
Celebrate the start of spring with this collection of Jersey Royal recipes. Dominic Chapman's rack of lamb recipe is served with crushed Jersey Royals drenched in anchovy butter, while Mark Jordan's salmon recipe with marinated Jersey royals, asparagus, crab and dill demonstrates that they work equally well with fish. There are plenty of glorious potato salad recipes in this collection, too, such as Dominic Chapman's Jersey Royals salad with spring onions and aioli, and Shaun Rankin's Warm salad of Jersey Royals with goat's cheese, pine nuts and fresh figs.