oreo bomb tartlets - they're da bomb!

My Oh My Oreo Bomb Tartlets

Recipe courtesy of John S - Catersource Buddy

Johns instructions were as follows

"Oreo bombs are really easy. Take 1 16oz package of oreos and pulse in a food processor to crush.
Once they're crumbly add 1 8oz package cream cheese and pulse to incorporate.
The resulting product should have a greasy looking sheen,
roll the mix like you would cheesecake lolipops and then dip in chocolate
and top as you would cheesecake lolipops.
These are great because you don't have to let the mixture cool or set up overnight
and eating one tastes like you just jammed a 1000 oreos in your mouth. "

Comfort Food >>>> Finger Food with an Summer Attitude

shrimp and chips

- not your daddy's fish and chips

Philly Cheesesteaks the CuisinEtc way -

with filet of beef, pepato cheese fondue

& caramelized zinfandel onion chutney

summer corn salsa

with grilled corn & grilled pineapple

in mini corn cups

cilantro corn fritters

with tequila shrimp & chipotle crema

citrus marinated shrimp

summer berry vodka gastrique pipette

sail away with

cones of tortellini antipasto salad

whimsical housemade cheesy flatbreads

tuscan pesto & sundried tomato cheese torta

thai lotus cups with peanut chicken -

skewerless satay

no picks, sticks or mess...

jelly donut bytes

with double chocolate milk shake sippers

super maxed out sweet sixteen

Stationary Displays
Nacho cheese station with tricolored tortilla chips served
with vegetarian, turkey or meat chili
optional extra in Margarita Glasses

Peking Orange Chicken
over Chow Mein Noodles in Take Boxes



Caesar salad bar tossed to order
served in martini and wine glasses
Toppings include grilled chicken,
Baby Shrimp Caesar,
Parmesan Crostinis, Cherry Tomato


cool fixings finger foods
...Chinatown Chicken Dumplings
passed on Asian Spoons
...Floribbean Orange BBQ Cocktail Meatballs
...Hot Diggitty Dogs


...Indian Mini Samosas
...Italian lollipops

Sexy cocktail offerings
...Mini Cheeseburger Sliders


...Jerk Chicken Tenders
with Spicy Soya Dip

...Italian Lollipops


...Tex Mex Potato Bytes
Spicy Mashed Potatoes in a Crispy Triangle with Tropical Salsa Dip
...California Rolls – Crab and Avocado
...Coconut Shrimp Shots – a non alcoholic island coconut
drink with marinated shrimp passed
in Neon Pink Shot glasses

The International Sophisticate
~~ Tempura shrimp or smoking shrimp cocktail
~~ Chicken Satay in Wonton Cups
~~ Teriyaki Steak and Chicken Skewers served in wheatgrass
~~ Alamo Pork on Mini Corn Muffins with Salsa Dressing
~~ Brushetta Crostinis
~~ shrimp and tomato quiches
~~ big mama's spicy mac and cheese
passed in mini expresso cups

Sweet Sixteen Smoothie Bar

with Two smoothie bartenders

Fruit Gone Wild
Need we say more…
Bananas, strawberries, peaches, raspberries, orange juice, orange low fat sherbert

Java Lava
An eruption of Banana with Vanilla Ice Cream and Hazelnut Coffee

Tropical Treasures
try this drink, and you'll have found gold…
mango, raspberries, apple juice, raspberry non fat yogurt,

orange creamsicle
put some good humour into your drink
orange juice with orange sherbet and vanilla ice cream

mango lassi
Mango and vanilla yogurt with mango ice blend

maui wowie
Virgin pina colada
The classic island blend of pineapple and coconut

Reeses Peanut Butter Twister
Twist the night away with the delicious taste of chocolate and peanut butter...
bananas, peanut butter, and chocolate ice cream



Passed desserts
Mini cheesecake lollipops
Chocolate dipped marshmallows on skewers
Mini chocolate chip cookies and peanut butter cookies passed on a jelly bean platter
Brownie bytes

Fresh Fruit and Cookie Display



Assorted Sodas and Ice



Margarita Nacho cheese river – like the floating fondue

Spicy and traditional cheese sauce

Surrounded by blue, red and gold tortilla chips, pretzel sticks, pita chips,
Fresh crudite veggies
and more




Martini Mashed Potato Bar served in elegant martini glasses
wasabi and traditional mashed potato
Vegetarian or Meat Chili
Asian Stir Fried Veggies
Sour cream
Shredded Cheese
crispy bacon
Jalapenos

Pasta Station
Mac and Cheese
Pasta and Meatballs
Tortellini with Vodka, Tomato or Pesto Cream Sauce

Quesadilla Station
American Gigilio - with cheese, bacon and scallions - the best grilled cheese ever!
Eurotrash - Spinach, caramelized mushrooms & onions, swiss gruyere cheese

guacho cowgirl with grilled chicken, chimichurri sauce & Peppers
knish as a quesadilla with caramelized onions & peppery potatoes
Mexican Ole - cheese, salsa and chicken

rivers of chocolate dipping pond
and nostaglic candy stations




Smoothie Bar
Banana Strawberry
Virgin Pina Colada

California sushi rolls
Tempura shrimp and vegetable fritters
Crab shooters – surumi crab salad passed in a shot glass
Haitian Meat Cocktail Patties
Jello shots
Panko Coconut chicken fingers
Mini Cheeseburger Sliders
Orange BBQ Meatballs on Edible Spoons
Cows in the Comforter
Mini Eggplant Parmesan Bytes
Chicken & Vegetable Dumpling
BBQ Chicken Sammies –
Italian Lollipops
Sassy Samosas
Crispy Potato pancake with Sour Cream Onion Dip
Chips in a cone with toppings
Mini chicken or vegetarian tacos
Cherry tomato BLT
Chicken satay
Crabcakes
Grilled cheese with soup sip
Teriyaki steak skewers
Baked potato bar


Ricotta cannoli fillings ice cream cones
With assorted toppings’

Mac and Cheese
Carmelized onion and greuyere cheese. Served in a Chinese spoon

Fried Chicken Biscuit
Savory rosemary biscuit with fried chicken breast and a lemon aioli

Mini waffles with whipped cream & strawberries & Blueberries


tossed salad in a martini glass; with a roquefort grape with a pick to simulate the olive. Did an arugula, candied pecan, dried cherry with a raspberry chipolte dressing.

hollowed out small round rolls, filled with chili; bbq beef/pork etc.

shooters- How about kid jello shots or mini milkshakes in hot pink shot glasses




Cotton candy in a martini glass with a little chocolate dipt stick

alternative to a mashed potato bar - a potato skin bar

That has gone over really well with the sweet sixteen and teen crowd...we use these red plastic baskets that you get at any drive in and put waxed paper sheets inside, stack them up and kids can get whatever they want...

with all of the garnishes:

jalapenos,
bacon bits
sour cream
chopped scallions
bbq'd beef
guacamole
salsa....ideas are many.

30th surprise birthday party out east

Chef Andrew Crossan and Host Duane King

the fire roasted asparagus were delish

and look so pretty with the edible petals

happy birthday Jenn

- now you know why I was trying to get you out of the house

Killer Heath Bar Trifle Birthday Toast!

before the birthday girl arrives
a table of goodies for guests to nibble while mingling and waiting for jenn to arrive

med rim breads and spreads

~spanish chorizo salami corenets wrapped around assorted olives

don't the salami coronets look fantastic!
~chili jam shrimp atop seedless cucumber crowns

~brie topped with olive tapenade

~rondele cheesecake layered with roasted pepper tapenade and pesto

~mango salsa with golden tortilla chips

~blue and gold potato and multi colored terra chips

~artfully arranged crudités vegetables

various crostini,
housemade grana padano flatbreads,
european crackers and sesame sticks


CuisinEtc's everchanging breads and spreads display




once Jennifer arrives we will start passing hors d’oeuvres

.…shrimp tempura with chipotle mayo or japanese ginger ponzu dipping sauce
served in a three masted wicker sail boat.


…crab critters – delicate version of crab cakes – fresh crab mixed with vermicelli pasta ginger, scallions & garlic, flash fried and crispy outside with crab tendricals and delicious crab filling – skewered coming out of wheatgrass.

…big city country biscuits filet mignon,
and red pepper pesto or wasabi cream in a mini parmesan buttermilk biscuit


…mini Italian garlic and herb chicken sausage and peppers on garlic crostinis –
with roasted fresh fennel and grilled red peppers, served on a onion brioche

…finger poppin' honey boneless buffalo strips with dragon wing dust
and ''bluer than blooze'' cheese dip


…portebello chicken marsala bytes served on an asian spoon


…mushroom truffle risotto luxurious flavors in a crisp phyllo flower
served on chinese long beans atop a piece of driftwood

…pot of gold mac and cheese balls – gooey mac and cheese
enlivened with peppered pepato cheese
and rolled in panko crust,
served skewered in a gold pot.

…italian lollipops – fresh mozzarella, farmstand
sweet 100's cherry tomatoes
and basil on pretty skewers
floating on a bed of greens.

we were so busy once Jen arrived we forgot to take photos of the hors d'oeuvres,
I was a tad mad at myself for that because we used some new serving trays and presentations but at least this time I was able to get some great shots of the martini mashed potato bar, our gorgeous new copper chafers from and the garden of buffet - as well as the tablescapes. There just isn't enough time to do everything and we were a bit set back when the tables and chairs arrived a few hours late and I had a piece fall on my head and had to patch myself up a bit... The life of a caterer is never dull!



garden of eatin’ main course buffet
…..rosemary & garlic marinated london broil served with

watermelon, feta and mint salsa - an amazing summer relish!
so many guests asked me the recipe for this,
by the way, simple to make
farmstand seedless watermelon cubed
fresh feta cubed
fresh mint chopped
fresh lime juice

typical of most chefs I don't have an exact recipe but just kept tasting until it was right - isn't my job "awful". Seriously we are so blessed with our work and our clients. Last night was another great event where we felt so priviledged to be able to contribute and help Duane, a veteran of the Iraq war, who just got back in March, to honor his wife and celebrate with friends and family.



minted watermelon feta salsa in pretty 1940's bowl


…..sliced stuffed chicken breast with mushrooms, broccoli & carrot

…..romaine with buttery herbed croissant croutons,

fresh mozzarella, farmstand sweet cherry tomato & olive oil and balsamic dressing



Waiter and Chef's Assistant Tom Kaelin
serving the grilled veggies
he so artfully arranged

…..fire roasted asparagus (plattered seperately) grilled portebellos and baby mushrooms, zucchini, yellow squash & peppers with garlic balsamic herb glaze


…..quinoa pilaf with peppered provolone and portebello mushrooms



martini mashed potato bar – traditional and wasabi mashed potato





sharp cheddar
chives
crispy bacon

and short plate station with
…..tilapia fish tacos with mango salsa and avocado butter


delicious desserts: the final indulgence

decadent lava dipping pond
with belgium milk chocolate and carmamel dipping sauce

and dipping goodies such as
marshmallows, fresh fruit, cookies, fingers of cake,
twizzlers, nostalgic candy, and more...
Finger food desserts like fruit tarts, cream puffs,
and Duane's Kaluha Toffee Crunch Trifle




Duane wanted the party to be not the same old same old and so I suggested we do some interesting tablescapes using wheatgrass, flowers and some of the collections of display items Andrew and I have collected in our travels around the world. The head table had a goddess theme in honour of Jen with the Asian 1940's womans's head flanked by a wise sitting Oaxacan market woman in that stunning black Oaxacan pottery and the flying funky goddess hand crafted by an artist named Barbara xx from Emeryville, California that incorporates old silverware and funky findings.

the batik sarongs complimented the modern Ikea fabric runners and wheatgrass.