Side Dishes, Titles & Descriptions

Custom Catering's

Side Dishes - Titles & Descriptions

Angel Hair Pasta
Baked Macaroni & Cheese
Baked Pork and Beans
Baked Potato
Baked Potato Bar
Béarnaise Sauce
Braubant Potatoes
Candied Yams with Marshmallows
Chicken Stock Rice
Combination Style Fried Rice
Corn on the Cob
Country Coleslaw
Country Corn Maque Choux
Cranberry Sauce
Dirty Rice
Double Stuffed Baked Potato
Giblet Turkey Gravy
Herbal Pasta
Homestyle Cornbread Dressing
Homestyle Potato Salad
Linguini Pasta
Mashed Potatoes
Milanese Risotto
Mushroom du Vin Sauce
Nachos and Cheddar Cheese
Potatoes Au Gratin
Pretzels
Refried Beans
Roasted Corn
Seafood Boulettes
Sherry Aspic
Spanish Rice
Stuffed Eggplant Dressing
Stuffed Tomato with Crabmeat Dressing
Tater Tots
Tomato Chutney
Vermicelli Pasta
Wild Rice
Yorkshire Pudding
Zapp's Crawtator Potato Chips in Bags
Zapp's Potato Chips Regular Flavor

Angel Hair Pasta
We only use fresh Angel's hair for our service, the pasta is quickly cooked
and coated with a light olive oil glaze.

Baked Macaroni & Cheese
This has got to be New Orleans' favorite side dish. We bake our elbow
macaroni with plenty of eggs, milk and cheddar cheese. The custard is
seasoned with fresh garlic, black pepper and more cheese.

Baked Pork and Beans
Brown sugar, Creole mustard, onions, garlic, and bacon are just a few of the
ingredients that we add to our baked beans. We slow bake our beans to a rich
dark brown color and flavor.

Baked Potato
We hand select Idaho russet potatoes for your dinner. The potatoes are
individually wrapped in foil with just a thin coating of butter, so go ahead
and eat the golden brown skin. We will supply sour cream, cheddar cheese,
bacon bits, and butter so you can fix'em the way you like.

Baked Potato Bar
You choose your own russet Idaho potato, and add cheddar cheese, sour cream,
butter, bacon bits or chives.

Béarnaise Sauce
This traditional tarragon seasoned sauce goes great with either beef
tenderloins or grilled deep water fish.

Braubant Potatoes
Lightly browned in clarified butter, our skinless red potatoes are garnished
with fresh parsley and seasoned with minced garlic.

Candied Yams with Marshmallows
The sweet potato (or Yam as we call it in the South) is baked with honey, brown
sugar, and molasses, then right before serving our Chefs add marshmallows and
brown the top, Oohw Oui!!

Chicken Stock Rice
We take our chicken bones and make a rich chicken stock then add rice and
parsley to make a fluffy and tasty bed of rice for our Cajun sauce dishes.

Combination Style Fried Rice
Shrimp, pork, and chicken are featured in this international side dish that
many consider the main course.

Corn on the Cob
Cobettes of yellow corn are boiled in butter and just a hint of our crab boil
seasonings for that Cajun flavor.

Country Coleslaw
Crisp cabbage, mayo, carrot shavings, and crushed pineapples go to making our
coleslaw a refreshing side item for your buffet.

Country Corn Maque Choux
Whole kernel corn, both red and green bell peppers, onions,
and celery are sautéed in extra virgin olive.
We season with garlic, sweet basil and just a hint of cayenne.
Thanks, Paul, for this great family recipe.

Cranberry Sauce
Don't forget the traditional side dish for roast turkey.

Dirty Rice
Duck and chicken livers are used in this dish along with onions and other
seasonings. Some people prefer to call this dish Cajun Rice, whatever you call
it, it's still great!

Double Stuffed Baked Potato
We bake Russet Idaho potatoes then hollow them out and whip in fresh cheddar
cheese, sour cream and Cajun seasonings. The potatoes are re-stuffed and
baked until our cheese stuffing turns a golden brown.

Giblet Turkey Gravy
No use in wasting good giblets, we place the neck, liver, and heart in the
roasting pan along with the bird. Then the giblets are finely chopped and added
to a rich turkey stock and dark roux.

Herbal Pasta
Vermicelli or "Angel Hair" pasta is cooked al dente, then coated with virgin
olive oil, romano cheese, sweet basil and other herbs.

Homestyle Cornbread Dressing
Fresh country onions and pure pork sausage go into making our homemade
cornbread dressing, this is pure Southern Cooking.

Homestyle Potato Salad
Plenty of farm fresh eggs, onions, yellow mustard, and mounds of mayo make up
the base for our country potato salad. We Cajunize it with just a hint of
Creole mustard and cayenne.

Linguini Pasta
Our pasta is boiled "Al Dente" a served as the base for our homemade sauces!

Mashed Potatoes
Our mashed potatoes are creamy because we whip them in the mixer with a
whisk and add heavy cream and plenty of butter. Ready for your gravy, and
some good, Cher!

Milanese Risotto
Before Marco Polo returned from his adventures in China, Risotto was the
staple of choice for most Italians. Our family recipe calls for plenty of
caramelized onions and quarts of rich chicken stock. We lightly season with
saffron and romano cheese.

Mushroom du Vin Sauce
We start with our rich garlic seasoned homemade au jus then add burgundy,
cream sherry and sour cream. We complete our sauce with plenty of
fresh sliced broiled in butter mushrooms.

Nachos and Cheddar Cheese
Nacho chips and melted cheddar cheese make a perfect combination for this south
of the boarder appetizer.

Potatoes Au Gratin
We first boil our new potatoes in seasoned seafood water, then slice them
thin and add our creamy cheese sauce and rebake them to a golden brown.

Pretzels
Pretzels are great munchies after ya been playing ball and drinking a cold one!

Refried Beans
Strips of bacon and diced onions are fried down then the beans are add with
garlic, sour cream, and chili seasonings, Ole'!

Roasted Corn
Whole corn on the cob is roasted over red hot coals until the husk is charred
and the kernels are steamed in their own juices. The corn is shucked and
dipped in melted butter.

Seafood Boulettes
We deep fry our Cajun seasoned boulettes in pure peanut oil. The boulettes
are (for you Non-Cajuns) made of white crab meat, shrimp, flour, shallots and
plenty of Bayou seasonings. Then fried like fritters in our hot oil.

Sherry Aspic
Our garlic seasoned beef au jus is combined with sherry mushroom soy, then
jellied. Chilled, this is the perfect accompaniment during those dog days of
summer.

Spanish Rice
Our rich tomato and chicken stock is the base to this zesty Mexican favorite.

Stuffed Eggplant Dressing
Eggplants are a very versatile vegetable but probably the best recipe calls for
them to be used as a dressing chocked full of ham and shrimp. And that's just
the way we do it!

Stuffed Tomato with Crabmeat Dressing
We hollow out a plum tomato then stuff it with lake crabmeat and our Italian
seasoned bread crumbs, our side dish is covered with Romano cheese then baked to
a golden brown.

Tater Tots
Idaho russet potatoes are the base for this American answer to the French Fry.
We fry them to a golden brown in peanut oil.

Tomato Chutney
Red chills, extra virgin olive oil, fresh tomatoes, raisins, and brown sugar
are just some of the ingredients that meld together to form this Bengal
influenced chutney.

Vermicelli Pasta
We use #2 Vermicelli "Very Thin" Pasta for our spaghetti. The vermicelli is
made with 100% durum semolina flour and cooked "Al Dente", just what is needed
to accent our homemade sauce.

Wild Rice
We blend both Louisiana long grain rice with country grown wild rice for a
unique flavor combination. The rice is boiled in our chicken stock to give
it that deep rich flavor.

Yorkshire Pudding
The traditional side dish to the prime rib, our recipe calls for plenty of
eggs, flour and milk. So ask for extra au jus and soak up all those rib
juices.

Zapp's Crawtator Potato Chips in Bags
These spicy potato chips are light and crispy because they are fried in
peanut oil and are seasoned with true Cajun seasonings. We will supply
individually packaged bags of the Crawtator variety.

Zapp's Potato Chips Regular Flavor
These potato chips are light and crispy because they are fried in
peanut oil and are lightly seasoned with salt.

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