Riviera Caterers featured on Good Day New York

Catered food

As seen on Good Day New York; Check out our featured recipes.

Shrimp Cocktail Pipet with Bloody Mary Shooter

Ingredients: 
1 lb  26/30 peeled deveined tail off shrimpPoached-Shrimp-Bloody-Mary
1 T black peppercorns
1 stalk celery  roughly chopped
4 lemons  halved
4 bay leaves
4oz white wine
1 gallon water
4 T kosher salt  plus1 t kosher salt
25 manzanilla olives
1 quart tomato juice
1 T horseradish
1 T Worcestershire sauce
1tsp fresh ground pepper
1 tbsp espelette

Directions:
Prepare the Court Bouillon ,  bring Water to boil add, peppercorns, celery , lemon halves and juice , bay leaves, white wine, and salt simmer for 20 minutes. Add shrimp and poach until cooked, about 4 minutes- transfer shrimp to an ice bath and promptly cool.

Prepare Bloody mary Shooter,  mix tomato juice, horseradish, Worcestershire sauce, fresh ground pepper, and salt and thoroughly combine

To assemble , fill pipette with bloody mary mix and skewer shrimp and olive together , dip top of shrimp in espelette

Bavarian Style Pretzel

Yield: 8 pretzelspretzel-wall

Ingredients: 
1 1/2 cups warm (water
1 T barley Malt Syrup
2 teaspoons kosher salt
1 package active dry yeast
4 ½ c all-purpose flour
3 T melted butter
Vegetable oil, for pan
10 cups water
½ cup food grade lye
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Make the dough
Combine the water, syrup and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Shape the Dough
Divide dough into 8 equal pieces, roll out each piece into a rope about 22 inches long. Lift both ends, twist them around each other once, then bring ends back and press them on either side to make a traditional shape pretzel. Transfer shaped pretzels to an ungreased baking sheet. Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.

Dip in Lye bath and bake
Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water. Dip each pretzel in solution, turning it over for 10 to 15 seconds and place back on baking sheet. Sprinkle pretzels with salt (or toppings of your choice , garlic parsley , cheddar cheese, everything seasoning ) and bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

One Bite Lobster and Mini Beer

Yield: 20 lobster rollslobster-roll-beer

Ingredients: 
2 four ounce cold water lobster tails
1 T black peppercorns
1 stalk celery  roughly chopped
4 lemons  halved
4 bay leaves4oz white wine
1 gallon water
4 T kosher salt  plus ½ t kosher salt
2 T finely chopped cucumber
½ tsp old bay seasoning
1tsp finely chopped dill
zest of ¼ of a lemon
juice ½ a lemon
1/4 cup mayonnaise
¼ tsp fresh ground black pepper
2 cans Pillsbury homestyle biscuits
2 T butter
1 egg yolk

Directions:
Prepare the Court Bouillon, bring Water to boil add, peppercorns, celery, lemon halves and juice, bay leaves, white wine, and salt simmer for 20 minutes. Add lobster and poach until cooked, about 7 minutes- transfer lobster to an ice bath and promptly cool.  Remove meat from shell and small dice the meat

Make dressing, combine mayonnaise, fresh ground black pepper, salt, old bay, lemon zest and juice, and dill – toss lobster meat and diced cucumber with dressing taking care not to overdress

Make buns, open biscuits and cut circles into squares, cut squares in half making rectangles. Place rectangles on a baking sheet and brush with egg yolk, bake until golden brown.

To assemble, slice a “V” long ways down the top of the bun, place a baton of butter in the “V” and toast the buns for 2 minutes, fill the “V” with the lobster salad and garnish with a pinch of old bay

 

Mini Passed Smores

smores-riviera-caterersIngredients: 
Marshmallows
Graham Crakers
Hersheys Chocolate

Purchase your own mini cast iron grill here

 

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