SAUCY'S CATERING
4005 W. FM 2147, Ste. A
Cottonwood Shores, TX 78657
830-265-7227

sides


Confetti Vegetables 
Serves: 4 
 
1 cup water
1 teaspoon granulated sugar
2 teaspoon red wine vinegar 
1 cup shredded red cabbage
1 cup shredded carrots 
1 cup julienne zucchini
1 cup julienne yellow squash 
2 teaspoon olive oil
1 tablespoon fresh minced garlic
1 teaspoon salt
black pepper - to taste
1/4 teaspoon fresh lemon juice

Bring water to a boil; stir in sugar, vinegar, cabbage, and carrot; simmer for 2-3 minutes; drain and set aside.  Blanch zucchini and squash; drain.  Add to cabbage and carrots.  Heat olive oil and garlic in sauté pan over medium high heat.  Add in vegetables, salt, pepper, and lemon juice; sauté until heated through.  Serve immediately.

 
Garlicky Rosemary Potatoes 
Serves 4 
 
2 tablespoons olive oil 
8 new potatoes, pre-boiled whole, cut into quarters 
Salt and pepper to taste 
2-4 fresh garlic, crushed 
2 springs fresh rosemary, rough chopped 
 
Heat olive oil in large skillet, over medium heat.  Place potatoes in pan and season with salt and pepper. Add chopped rosemary and toss.  Cook for 1 minute.  Add crushed garlic and cook until potatoes are crispy and browned on all sides. 

Italian Sweet Baby Peas with Garlic 
Serves 3 
 
1 - 15 ounce cans of sweet baby peas (very young small peas) 
1 tablespoon olive oil 
1 tablespoon butter 
1 -2 cloves minced garlic 
1/8 cup chopped parsley 
Salt and pepper to taste 
 
Drain peas and rinse well.  Be careful not to mash.  In a medium size sauce pot, sauté garlic in olive oil and butter for about 1 minute or until garlic is lightly golden, add in parsley and simmer until soft.  Carefully stir in peas.  Season with salt and pepper then simmer about 5 minutes or until peas are thoroughly heated
.

Polenta 
Serves: 6 
 
4 cups water 
1 teaspoon salt 
1 cup regular cornmeal 
 
Bring water and salt to a rolling boil.  Turn heat down to low.  Slowly add cornmeal.  Whisk vigorously to prevent lumps.  When all corn meal has been added, turn fire up to medium heat.  Fold and stir constantly with a long wooden spoon.  Cook for 25-30 minutes, stirring and folding.  Polenta is done when it pulls away from the sides of the pot. 
 
 (See below for options to basic polenta) 
 
Remove from fire.  Pour polenta out onto a large plate or wooden cutting board.  Using an oiled spoon, spread polenta out to about 3" thick.  This method also helps to keep the top of the polenta from drying out.  Cover with a clean towel and let cool before slicing.   
 
OPTIONS
-  Top cooled Polenta with your favorite pasta sauce.  
-  Stir in 1/4 cup parmesan cheese 
-  Stir in 1/4 pound soft goat cheese plus 1 tablespoon finely chopped fresh sage 
-  Sauté fresh rosemary in a skillet with extra virgin olive oil.  Add in slices of cooled polenta and
    cook 1 minute per side.

 Sugar Snap Peas with Maple Bacon
Serves: 4

4 slices maple bacon, diced
1 cup chicken broth
1 pound frozen sugar snap peas
1/2 teaspoon pepper, or to taste

Sauté bacon in large saucepan until bacon is crisp.  Drain and set aside on plate.  When cooled, break in to pieces.  Add chicken broth, peas, and pepper. Bring to a boil then reduce to low heat.  Simmer, uncovered, until peas are tender.  Add in bacon.


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