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February, 2013 | Kathy G & Company

Posts made in February, 2013

Shrimp Ceviche

Posted on Feb 27, 2013 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG

Shrimp Ceviche

1 lb raw tail off shrimp (51’s work great) 2 cups seeded cucumber, large diced 1 cup Lime Juice 1 Cup Lemon Juice 1-2 Jalapeno Peppers, seeded and chopped 1 red bell pepper, diced 1 bunch cilantro, chopped Combine all ingredients, cover, and refrigerate for 2 hours until ready to...

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Scallop and Squid Ceviche

Posted on Feb 27, 2013 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX, RECIPES BLOG

Scallop and Squid Ceviche

1 Cup small bay scallops, drained 1 Cup squid cut into rings 1/2 cup sherry vinegar 1/4 Cup lime juice 1 bunch fresh cilantro, chopped 1 or 2 fresh jalapenos, seeded and diced 4 Tbsp minced shallots Roasted Balsamic Tomatoes (see recipe) 2 hours prior to serving, combine all ingredients and marinate in refrigerator so that the lime juice and vinegar have time to cook the seafood. Roasted Balsamic Tomatoes 4 Roma Tomatoes, cut in half lengthwise 1/2 tsp roasted garlic powder 4 Tbsp Balsamic Vinegar Salt to taste Spread tomatoes on a sheetpan and sprinkle with salt, garlic powder, and balsamic vinegar. Roast in oven at 200 degrees for about 2 hours until there’s very little juice left in them. After 1 hour of cooking, turn over the tomatoes and roast the other side. Refrigerate until ready to dice and add to...

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Vegetarian Ceviche

Posted on Feb 27, 2013 in BLOG, CATERING BLOG, KATHY G'S RECIPE INDEX

Vegetarian  Ceviche

Pickled Red  Onions (see recipe) (1) 14 oz can quartered artichoke hearts,  drained (1) 14 oz can hearts of palm, drained & cut into  1/4’s 1 Cup marinated olives (see recipe) 1 head of  shaved fennel bulb 2 diced avocados 1 cup sherry  vinegar 1/4 cup lime juice 4 Tbsp Olive  Oil 1 Tbsp Red Pepper Flakes 2 bunches  cilantro, chopped Directions: Combine all  ingredients except for the avocados and refrigerate until ready to serve. When  ready to serve, toss in diced avocados. Pickled Red Onions 2 Red onions shaved thin 1 red beet peeled and cut into quarters 1/2 cup granulated sugar 1.5 cups red wine vinegar 1/2 Cup water Combine all ingredients, cover, and refrigerate overnight or up to 2 days. Drain when ready to use and add to vegetarian ceviche as needed. Note: Depending on the size of onions, all of the onions may not be needed. Add according to your preference.     Marinated Olives 1/2 Cup Green Picholine Olives 1/2 Cup Kalamata Olives 2 Tbsp Rosemary 2 Tbsp Thyme 2 Tbsp Parsley 3 Tbsp lemon Juice 4 Tbsp Olive Oil Combine all ingredients in bowl, cover, and...

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The Art of Kathy G & Company Show #2

Posted on Feb 11, 2013 in BLOG, CATERING BLOG, CORPORATE EVENTS BLOG, EASY ENTERTAINING BLOG, FLORAL / DESIGNS BLOG, HOLIDAY CHEER BLOG, JUST FOR FUNBLOG, MUST CLICK FOR BLOG LANDING PAGE, Press, VIDEOS

The Art of Kathy G & Company Show #2

The Art of Kathy G & Company Show #2 from Video Productions Unlimited on Vimeo.

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Kathy G talks Opulent Tablescapes on Talk of Alabama – ABC 33/40

Posted on Feb 11, 2013 in BLOG, CATERING BLOG, CORPORATE EVENTS BLOG, Donnelly House BLOG, EASY ENTERTAINING BLOG, FLORAL / DESIGNS BLOG, HOLIDAY CHEER BLOG, JUST FOR FUNBLOG, MUST CLICK FOR BLOG LANDING PAGE, Press, Uncategorized, VIDEOS

Kathy G talks Opulent Tablescapes on Talk of Alabama – ABC 33/40

ABC 33/40 – Birmingham News, Weather, Sports

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