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Kenson Catering

Tuesday, 29 January 2013. Asian Braised Lamb Shank Ravioli. 1 litre Beef Stock. 1 tbsp Fresh Garlic. 1 tsp Fresh Ginger. 1 tsp Chinese Five Spice. 1 tsp Fermented Black bean. 1 cup lemon grass. 1/2 cup Red Wine. 1/4 cup 35% Cream. De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours. To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro. Kenson catering w...

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Kenson Catering | cheftrevoradams.blogspot.com Reviews

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Tuesday, 29 January 2013. Asian Braised Lamb Shank Ravioli. 1 litre Beef Stock. 1 tbsp Fresh Garlic. 1 tsp Fresh Ginger. 1 tsp Chinese Five Spice. 1 tsp Fermented Black bean. 1 cup lemon grass. 1/2 cup Red Wine. 1/4 cup 35% Cream. De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours. To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro. Kenson catering w...

<META> KEYWORDS

1 kenson catering

2 filling and sauce

3 2 lamb shanks

4 1/2 cup carrot

5 1/2 cup celery

6 1 cup onion

7 cilantro

8 posted by

9 chef adams

10 no comments

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kenson catering,filling and sauce,2 lamb shanks,1/2 cup carrot,1/2 cup celery,1 cup onion,cilantro,posted by,chef adams,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,wwwkensoncatering ca,chefadams@kensoncatering ca

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Kenson Catering | cheftrevoradams.blogspot.com Reviews

https://cheftrevoradams.blogspot.com

Tuesday, 29 January 2013. Asian Braised Lamb Shank Ravioli. 1 litre Beef Stock. 1 tbsp Fresh Garlic. 1 tsp Fresh Ginger. 1 tsp Chinese Five Spice. 1 tsp Fermented Black bean. 1 cup lemon grass. 1/2 cup Red Wine. 1/4 cup 35% Cream. De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours. To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro. Kenson catering w...

INTERNAL PAGES

cheftrevoradams.blogspot.com

1

Kenson Catering: Kenson Catering: Personal and Private Chef in St. John's Kenson Cat...

http://cheftrevoradams.blogspot.com/2013/01/kenson-catering-personal-and-private.html

Monday, 28 January 2013. Kenson Catering: Personal and Private Chef in St. John's Kenson Cat. Kenson Catering: Personal and Private Chef in St. John's Kenson Cat. Nothing says intimate and old-world like having your own personal chef cooking for a small gathering of your family, friends or busi. Subscribe to: Post Comments (Atom). Asian Braised Lamb Shank Ravioli Filling and Sauce. Kenson Catering: Personal and Private Chef in St. . Personal and Private Chef in St. Johns Kenson Cat.

2

Kenson Catering: April 2011

http://cheftrevoradams.blogspot.com/2011_04_01_archive.html

Tuesday, 12 April 2011. A walk around downtown. With the desire to support the local community, I thought It would be most beneficial to take a trot around the downtown area to meet the local buisnesses where I would purchase my products from. The sun was pounding down and the walk was amazing. The colors and the life was so inspiring. On three street corners, different people were playing instruments, that really set a certain mood, and the local bakery smells, swarm the street. Sunday, 10 April 2011.

3

Kenson Catering: December 2011

http://cheftrevoradams.blogspot.com/2011_12_01_archive.html

Tuesday, 20 December 2011. Pasta with White sauce for Selina. Use what ever noodle you like. Cook it ahead of time. 1 garlic clove, crushed. 1/3 cup onion, sliced. 1/4 cup white wine ( chicken stock or water if you have none). 2 chicken breasts cut into bite size pieces. Red pepper flakes, optional. Grape tomatoes, sliced, optional. Cut any veggies you have into bit sized pieces. Let me know how it turned out! Miss you guys up there! Tuesday, 13 December 2011. Thursday, 1 December 2011.

4

Kenson Catering: August 2011

http://cheftrevoradams.blogspot.com/2011_08_01_archive.html

Tuesday, 23 August 2011. We are bringing an urban, peasant feel to your table. Born in Newfoundland, Trevor started his food industry journey at Winchesters, a local hotel restaurant in his home town, Clarenville, Newfoundland as a dish washer. Watching the chefs do their thing from a distance, one could of guessed that it wouldn't be long before the desire for cooking would erupt. In a very short time Trevor was given a chance to prove himself and a love for cooking became quickly apparent. The TYC prog...

5

Kenson Catering

http://cheftrevoradams.blogspot.com/2013/01/sample-menu-coarse-1-marinated-heirloom.html

Tuesday, 22 January 2013. With Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil. Seared Chilean Sea Bass. On a bed of baby bok choy, fennel, and leek. Drizzled with a saffron broth. Any of these three can be chosen but has to be done ten days before the event. Must confirm with no substitutions after confirmed. Grilled shrimp and seared sea scallops. On potato pure with a Bake Apple Burre Blanc. Braised Lamb Shank with truffled mashed potato. Please select only one.

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Kenson Catering

Tuesday, 29 January 2013. Asian Braised Lamb Shank Ravioli. 1 litre Beef Stock. 1 tbsp Fresh Garlic. 1 tsp Fresh Ginger. 1 tsp Chinese Five Spice. 1 tsp Fermented Black bean. 1 cup lemon grass. 1/2 cup Red Wine. 1/4 cup 35% Cream. De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours. To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro. Kenson catering w...

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