Sunday, July 24, 2011
Sorry, No Pics, I was slammed with getting everything ready, that I just forgot to take some pics!
I had to be in the kitchen cooking for 7am to have everything ready for the 50+ guests for 10:30 .... and I was dead tired!!! I want to thank Ann and Robert for getting up EARLY to help in the cooking and preparations! But most especially, Thomas.... He knew that we were not prepped, he showed up at 6am and started to prep up the bacon! Thank Ya, MAN!
Pan Seared Shrimp and Creamy Grits
Pecan Praline Bacon
Beer Poached/Grilled Fresh Chaurice Sausage
Oysters Rockefeller Soufflé
Ann and I had breakfast with Pat and Karen O'Brien the Friday before Buffs on the Bayou. Pat had prepared poached eggs for us. He stacked on top of Crustini medallion, a sliver of Roma tomato, chopped fresh basil and a drizzle of extra virgin olive oil. Then the poached egg and finally topped with his Remoulade Sauce. It was on my mind... Sunday morning, I asked Karen if she could talk Pat into making more sauce so that we could substitute the traditional Hollandaise for the Eggs Sardou. THUS became the Eggs O'Brien!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: August 20, 2011