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Category archives for: Entree

Truffeld forest mushroom roulade

Truffeld forest mushroom roulade

Truffeld forest mushroom roulade is a crowd favorite. The ingrediance includes chicken, caramelized pearl onion, garlic pomme puree, brandy blackberry demi glac.

Sous Vide Filet Mignon

Sous Vide Filet Minon

Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge. Sous Vide Filet Mignon served at a perfect 132 degrees for medium rare from edge to edge.

Clean and Sous Vide a Filet Mignon — Temecula Cooking Classes

The ideal way to prepare a Filet Mignon is using Sous Vide. This is the method the most exclusive hotels and restaurants prepare high end cuts of meat. Temecula Catering demonstrates this technique in many of its Temecula cooking classes.

Jamaica Jerk Beef and Chicken Kabob

jamaica jerk

America has adopted Kabobs as a favorite summer dish, Chef Michael has taken them one step further by adding a Jamaica Jerk Rub.

How to Make Chicken Cannelloni

Chef Mike visited Falkner Winery’s Pinnacle Restaurant’s Executive Chef Gianni to learn his secrets about making the highly popular Chicken Cannelloni. This easy to make Italian Gourmet dish will impress all your guests.

How to Make a Rack of Lamb

Rack Of Lamb

In this video, Chef Mike demonstrates how to clean, french, cook and plate a very popular dish that frightens most — the crowd pleasing and tasty Rack of Lamb. No matter what your current cooking skills, Chef Mike breaks down every step so that your friends will soon call you a Gourmet

How to prepare Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Cordon Bleu is a very impressive dish yet so easy to make. Let Chef Mike take you step by step through preparation of this fancy dish. You can prepare this dish as gluten free or not.

Coconut Shrimp

Easy step by step instructions on how to cook Coconut Shrimp from scratch — this is a relatively fast appetizer or entree and often used by wedding caterers.

How to Cook and Break Down Live Lobster

MAC and ME Cooking Show takes on a task that most home chefs fear — that of using Live Lobster in their cooking. This episode demonstrates how to hold, prepare, cook and break down a LIVE LOBSTER so that you can use this tasty meat in your home cooking.

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