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April 1, 2015

Get Your Easter off to a Hopping Start!

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No matter who you’re trying to impress, this Easter dinner menu will “wow” just about anybody… even the Easter Bunny himself!  This fresh and savory Easter meal our Executive Chef Ashley Santo Domingo put together below has just about everything you could want in a reinvented Easter dinner… from a wonderful Roasted Rosemary Lamb to perfectly cooked sides to kicked up deviled eggs.  It’s pure celebration food, perfect for gathering around the table with your closest friends and family.

 Easter Dinner Menu

 

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Multi Colored Deviled Eggs (recipe below)

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Spring Citrus Salad 

Blood Oranges, Cara Cara Oranges, Grapefruit, Avocados, Hearts of Palm, Spring Mixed Greens, Belgium Endive, Citrus Vinaigrette

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24C Easter -7847_web    Roasted Rosemary Lamb 

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Pommes Anna

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“Easter Egg” Root Veggies 

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Pan-Seared Broccolini 

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Mix things up with these four variations on deviled eggs!

Kicked Up Deviled Eggs

Wasabi Sesame

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

1 drizzle sesame oil

salt and pepper (pinch)

1 tbsp. wasabi powder

sesame seeds, for garnish

 

Directions:

Blend the mayo, yolks, sesame oil, wasabi, salt and pepper.  Pipe the mix into the whites and garnish with sesame seeds.

 

Sundried Tomato

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

salt and pepper (pinch)

1 oz sundried tomatoes, rehydrated and pureed smooth

tear drop tomato wedge

micro-greens (for garnish)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, and sundried tomato puree.  Pipe into egg whites and garnish with tomatoes and micro-greens.

 

Smokey Bacon

Ingredients:

6 hard boiled eggs, yolks and whites separated

2 oz mayo

bacon, cut into ½ inch julienne strips, cooked crispy

micro-parsley (for garnish)

smoked paprika (to top)

1/2 tsp dijon

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper and Dijon.  Pipe into egg whites and garnish with bacon strips, micro-parsley, and paprika.

 

Saffron & Pepper

Ingredients:

1 oz pureed roasted red peppers

6 hard boiled eggs, yolks and whites separated

2 oz mayo

smoked paprika

1/2 tsp dijon

saffron threads

salt and pepper (pinch)

 

Directions: 

Blend the yolks with the mayo, salt and pepper, roasted pepper puree, and Dijon.  Pipe into egg whites and garnish with saffron threads and paprika.

 

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Photography: Mike Villa Visuals

Creative Art Director: Arpi Torosyan of 24 carrots


February 5, 2015

Food + Love Photo Contest- Enter to Win

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How To Enter:

Get inspired from our Valentine’s Day Love You a Brunch Part II blog post and share with us your most creative home-cooked Valentine’s Day meal. Photo can be posted on Instagram, Facebook or Twitter and must include #24carrotsVDay. Winner will receive a private 3-course dinner for two, prepared by our Executive Chef, Ashley Santo Domingo. Dinner will take place in our tasting room in Irvine, CA.

 

Photo Contest Rules:

1. No purchase necessary. Promotion is void where prohibited. Only one winner will be selected.

2. Promotion begins 02/05/2014 and ends 02/15/2014 at 11:59pm PST, when all photos must be posted (“Promotion Period”).

3. 24 carrots catering and events retains the right to disqualify any entrant if all promotion rules are not followed.

4. By accepting the prize, the winner acknowledges that 24 carrots catering and events has neither made, nor are in any manner responsible or liable for, any warranty, representation or guarantee, express or implied, in fact or in law, relative to the prize or to any portion thereof.

5. 24 carrots catering and events reserves the right to cancel, terminate, modify or suspend the contest at their sole discretion.

6. A complete release of Facebook by each entrant or participant.

7. This contest is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram or Twitter.

8. Private dinner to be scheduled at a date and time that is agreed upon by 24 carrots catering and events and the contest winner. Dinner must be scheduled within 6 weeks of being awarded.

9. Judging by Executive Chef Ashley and 24 carrots Panel will be done after 11:59 pm on February 15th. The judging is based on three criteria: creativity, presentation, and difficulty.

10. Winner will be announced on Tuesday, February 17th.


February 2, 2015

Valentine’s Day- Love You a Brunch Part II

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Happy February!  We hope your February is filled with lots and lots of LOVE.  Valentine’s Day is less than two weeks away, and lucky for us— it is on a Saturday this year!

Start your Valentine’s morning off by preparing a romantic brunch to serve up in bed to the one you love.  Nothing says “I love you” more than heartwarming fare… especially when it’s served in bed.  Valentine’s morning is the perfect excuse to indulge in a Lover’s Egg’s Benedict and heart-shaped Valentine’s Day Tuna Tartar, paired with his and hers Sex on the Beach.

Now dish up a little love for your sweetie, prep your favorite flowers, light some candles, put on a feel good romantic movie, cozy up, and enjoy!

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Valentine’s Day Tuna Tartar

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Fresh diced ahi, burning chilis, pine nuts,  sriracha aioli, bloody citrus, red berries, and beet chips

Ingredients: 

1 cup ¼ inch diced ahi

1 tbsp. toasted pine nuts

1 tbsp. brunoised fresno chilies and jalapenos

½ orange blood orange segments

4 pieces grapefruit segments

2 berries brunoised strawberries

1 tsp. yuzu

dash aji amarillo paste

1 tbsp. soy sauce

1 tsp. fresh grapefruit juice

Salt and pepper to taste

1 tbsp. brunoised cucumber

Instructions:

Mix everything well and let the tuna marinate for a few minutes.

Place a heart shaped cookie cutter on the plate and stuff it with the mix, then slowly pull it up while lightly pressing down on the tuna mix.

Repeat to make two hearts on the plate.

Garnish with shaved radish cut into hearts, micro greens, and your favorite chili sauce, heart-shaped croutons, and beet chips.

 

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Lovers Eggs Benedict

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Two English muffins topped with smoky chorizo and grilled asparagus, two poached eggs,  and chipotle hollandaise

Ingredients: 

2 English muffins cut into hearts

4oz chipotle hollandaise

6oz cooked chorizo

2 poached eggs

8 pieces cut and trim grilled asparagus

Roasted red pepper cut into a heart shape

Instructions: 

Toast muffins with butter and place on plate.

Smear hollandaise on bottom of both muffins.

Place grilled asparagus on top of the bottom muffin, then top with the roasted red pepper.

On the top muffin, stack  chorizo, a poached egg, and then coat with chipotle hollandaise.

Garnish with micro greens.

 

Chipotle Hollandaise

Ingredients:

1/2 cup (1 stick) unsalted butter

3 large egg yolks

2 tbsp. hot water

1 tbsp. plus 1 tsp. fresh lemon juice

1/8 tsp. salt

1 tsp. sauce from a canned chipotles in adobo

Instructions:

Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes.

Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water).

Add the egg yolks to the bowl, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.

 

Mini Skillet Breakfast Potatoes

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Home-style potatoes, paprika and spice, roasted peppers

Ingredients:

2ea boiled whole russet potatoes, cooked until just tender (do not overcook) then diced ¾  inch

1 cup diced red peppers

½ cup diced red onion

2 tbsp. paprika

1 tsp. granulated garlic

1 tsp. sea salt

Pepper to taste

Instructions: 

Mix ingredients, coating the potatoes with the seasoning.

Roast in the oven at 350 degrees for about 15-20 minutes, until peppers, onions, and potatoes are tender.

Heat in a pan with a small amount of oil and crisp potatoes.

Once hot and crispy, place in mini skillets and garnish with cilantro.

 

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Beet Chips

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His and Hers Sex on the Beach

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Blood orange juice, splash of cranberry juice, vodka, peach schnapps, served tall, and on the rocks

Ingredients: 

1 1/2 oz vodka (our favorite Is Hangar One Mandarin Blossom)

1/2 oz peach schnapps

2 oz cranberry juice

2 oz blood orange juice

Instructions:

Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, stir, repeat to make two.

 

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Stay tuned for our next blog post of our Valentine’s Day Second Annual Photo Contest on details on HOW TO WIN A FREE DINNER FOR TWO cooked by award-winning Executive Chef Ashley Santo Domingo!

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Photo Credit: Studio EMP Photography

Creative Director: Arpi Torosyan

 


December 18, 2014

Peppermint Love

Celebrate the season with this festive cocktail that will warm up any winter wedding!

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The Drink (makes 2 servings):

2 ounces Peppermint Schnapps

2 ounces Coffee-flavored Baileys

1 ounce Espresso liqueur

Garnish the glass rims with crushed candy canes

Combine ingredients in glass and top with half-and-half

 

Enjoy!

As featured in WeddingWire’s WinterBook 2013


December 12, 2014

Fire-Roasted Tomato Bisque

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There is nothing better than a hot bowl of soup on a cold, rainy day. So whip up a pot of soup and warm up from the inside out!  And tomato soup is one of our favorites, especially when you add a splash of crème fraiche and cheddar cheese!  This rich, creamy bisque has a wonderful hearty old-fashioned flavor.  It might just be your new favorite soup.

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Ingredients (serves 20 people):

10 each tomatoes 5X6, chargrilled

10 pound can whole tomatoes, peeled

2 ounces tomato paste

3 each onions, sliced, caramelized

4 each red bell peppers, stemmed, seeded, cut in half, chargrilled

3 ounces tequila

0.5 ounces chipotle puree

16 ounces heavy cream

Salt and Pepper, to taste

4 teaspoon thyme

6 leaves basil

3 teaspoon garlic, minced

64 ounces vegetable stock

20 ounces crème fraiche

2 pounds cheddar cheese

1 quart micro greens

10 ounces basil oil

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Directions:

Step 1: Chargrill the onions, peppers, and tomatoes.

Step 2: Heat a stock pot to medium high, then add oil and the onions and continue to caramelize, add the garlic and thyme, then add the bell peppers and charred tomatoes. Deglaze with a little tequila, chipotle peppers and tomato paste.

Step 3: Add the tomatoes from the can and the vegetable stock and bring to a boil, then reduce to a simmer. Add the basil and simmer for about 2 hours very slowly, stirring as needed, add the cream and reduce for only 20 more minutes.

Step 4: Use the stick blender to pulse through the soup, add seasoning.

Step 5: Fill the blender ½ way with soup to be pureed, using the smoking gun, flame it, and fill the blender with a cloud of smoke, cover and let it sit for 3-5 minutes.

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Step 6: Puree the soup until perfectly smooth, nice and thick, taste for seasoning and adjust as needed.

Step 7: Repeat 5 and 6 until all soup is pureed and ready.

Step 8: For the garnish, add 1 to 4 tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones. Bake 5 to 6 minutes until they are a light golden brown.

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Step 9: Pour hot soup into a bowl, quenelle a spoon of crème fraiche and place in the center, drizzle basil oil around the soup, top the crème with a cheese crisp and micro greens and serve. Enjoy!6-30-2014 Atlanta Menu Photo-shoot-88

 

Photo Credit: Marlin Salazar Photography