CHEFTONYCATERINGINTOWNSEND.BLOGSPOT.COM

Chef Tony Catering

Friday, July 18, 2014. 3 Large Peaches, washed then peeled, halved and pitted. 6 ounces Cream Cheese. 4 T Granulated Sugar. 1 C Balsamic Vinegar. In a saucepan over medium heat, stir together the sugar and balsamic vinegar. Simmer until liquid is slightly thickened. Set aside this Balsamic Glaze. Lightly Oil grill plate. Place peaches on the prepared grill cut side down. Grill 5 minutes, and turn peaches over. Brush with Balsamic Glaze, and cook 2 to 3 minutes. Drizzle evenly with honey. Serve Warm.

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Chef Tony Catering | cheftonycateringintownsend.blogspot.com Reviews

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Friday, July 18, 2014. 3 Large Peaches, washed then peeled, halved and pitted. 6 ounces Cream Cheese. 4 T Granulated Sugar. 1 C Balsamic Vinegar. In a saucepan over medium heat, stir together the sugar and balsamic vinegar. Simmer until liquid is slightly thickened. Set aside this Balsamic Glaze. Lightly Oil grill plate. Place peaches on the prepared grill cut side down. Grill 5 minutes, and turn peaches over. Brush with Balsamic Glaze, and cook 2 to 3 minutes. Drizzle evenly with honey. Serve Warm.

<META> KEYWORDS

1 grilled fresh peaches

2 2 t honey

3 posted by

4 tony mcclanahan

5 no comments

6 simple raspberry sauce

7 vintage weddings

8 2 comments

9 caprese chicken brushetta

10 gather all ingredients

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grilled fresh peaches,2 t honey,posted by,tony mcclanahan,no comments,simple raspberry sauce,vintage weddings,2 comments,caprese chicken brushetta,gather all ingredients,1 t salt,1 comment,catering recipe,basil pesto,labels basil pesto,bing cherry chutney

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Chef Tony Catering | cheftonycateringintownsend.blogspot.com Reviews

https://cheftonycateringintownsend.blogspot.com

Friday, July 18, 2014. 3 Large Peaches, washed then peeled, halved and pitted. 6 ounces Cream Cheese. 4 T Granulated Sugar. 1 C Balsamic Vinegar. In a saucepan over medium heat, stir together the sugar and balsamic vinegar. Simmer until liquid is slightly thickened. Set aside this Balsamic Glaze. Lightly Oil grill plate. Place peaches on the prepared grill cut side down. Grill 5 minutes, and turn peaches over. Brush with Balsamic Glaze, and cook 2 to 3 minutes. Drizzle evenly with honey. Serve Warm.

INTERNAL PAGES

cheftonycateringintownsend.blogspot.com

1

Chef Tony Catering: Caprese Chicken Brushetta

http://cheftonycateringintownsend.blogspot.com/2011/07/caprese-chicken-brushetta.html

Tuesday, July 26, 2011. Start by grilling the 8 oz. Chicken Breast and set aside. 1/2 C vine-ripened tomato, diced. 6 oz fresh mozzarella, finely shredded. 1/2 C fresh basil pesto (see previous recipe). 1/4 C butter, melted. 3 t balsamic vinegar. 1/4 C fresh basil, minced (hint: sprinkle dash of salt to mince). 8 oz chicken breast, grilled. 1 Lg French baguette, sliced on a bias (21 thin slices). Sprinkle diced chicken and diced tomatoes on bread and press firmly. Labels: Caprese Chicken Brushetta. Chef ...

2

Chef Tony Catering: Vintage Weddings

http://cheftonycateringintownsend.blogspot.com/2012/08/vintage-weddings.html

Monday, August 20, 2012. Vintage Weddings are becoming very popular and will remain timeless in the future. This Vintage Pergola was used in the center of a "Circle of Love" seated ceremony. Unique Rustic Trees were used to make a Vintage Sign Post. Borrowed "Keepsake" Antique Mason Jars offered a Rustic Beverage Station. A Vintage Canoe was used for the Pre-Ceremony Bottled Watering Hole. This Vintage Truck was used to welcome the Bride and Groom. Here a Vintage Chalk Board was used to feature the menu.

3

Chef Tony Catering: Basil Pesto

http://cheftonycateringintownsend.blogspot.com/2011/07/basil-pesto.html

Tuesday, July 26, 2011. First gather all ingredients:. 2 C fresh basil leaves, packed. 1/2 C shredded parmesan cheese. 1/2 C soybean salad oil. 1/2 C slivered almonds, roasted. 1/4 C fresh garlic, minced. 1 T black pepper, cracked. Combine the basil, almonds, garlic, and parmesan cheese in a food processor- pulse several times to mix ingredients. Makes approximately 1 Cup. Subscribe to: Post Comments (Atom). Butler Passed Trays. Hors d' oeuvre Buffet. Butler Passed Trays. Hors d' oeuvre Buffet.

4

Chef Tony Catering: Bing Cherry Chutney

http://cheftonycateringintownsend.blogspot.com/2010/08/bing-cherry-chutney.html

Tuesday, August 3, 2010. Place the following ingredients into a 12 Quart Stock Pot:. 7 cans (15 ounce each can) Sweet Bing Cherries, pitted, drained. 3 med Green Bell Pepper, diced. 2 med Red Onion , diced. 6 t Fresh Ginger Root, peeled, minced. 6 t Fresh Garlic, peeled, minced. 2 T Red Chili Pepper, crushed. 6 C Granulated Sugar. 1 1/2 C. Apple Cider Vinegar. Subscribe to: Post Comments (Atom). Butler Passed Trays. Hors d' oeuvre Buffet. Butler Passed Trays. Hors d' oeuvre Buffet.

5

Chef Tony Catering: Simple Raspberry Sauce

http://cheftonycateringintownsend.blogspot.com/2012/12/simple-raspberry-sauce.html

Monday, December 31, 2012. A very simple Raspberry Sauce can be created by using seedless raspberry jam. Just microwave and drizzle. Here we used the simple Raspberry Sauce to cover a Raspberry Cheesecake, and decorated with fresh raspberries/mint leaves. Subscribe to: Post Comments (Atom). Butler Passed Trays. Hors d' oeuvre Buffet. Butler Passed Trays. Hors d' oeuvre Buffet. Cocktail Hour. Butler Passed Trays. Hors d' oeuvre Buffet. First Fruits Bakery Menu. Bridal Wedding Cake Gallery.

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