Monday, November 30, 2020

 A WANDERING FEAST

        

Live Art

CATERING AND EVENTS MENU©

Executive Chef J.A. Ensminger

                                                                     


HORS D’OEUVRES 

These are samples of foods we do or have prepared.  A Wandering Feast prides itself on service and flexibility. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event.

A Wandering Feast has been using local Sustainably produced and organic ingredients since 1984

Seafood:

 

Cuban Oyster with Rum Vinaigrette

Salmon Sesame-Ginger with Garnish

Smoked Salmon on Pumpernickel

Smoked Salmon on Crisp Potato Galette

Smoked Bluefish on Toasted Brioche

Grilled Shrimp Sate’ with Roasted Garlic-Basil Aioli

Grilled Shrimp with Avocado Salad

Shrimp Spring rolls with Apricot Mustard

Shrimp Remoulade on Baguette Crouton

Scallop Ceviche with Avocado, Tomato and Cucumber (seasonal)

Scallop in a Sweet Potato Crust with Balsamic Vinaigrette

Stir Fried Seafood Medley with Black Beans in Wonton Crisp

Carolina Crab Cake with Cucumber Dill & Caper

Soft Shell Crab sandwich with Capered Mayonnaise

Tuna Skewer with Fresh Wasabi and Pickled Ginger

Salmon Tartare Provencal with Basil

 Seafood Salad on Black Bread Toast with Basil Aioli

Assorted Sushi: Tuna, Salmon, Shrimp, Pickled Eggplant, California Roll


  A Wandering Feast prides itself on all International Cuisines. The “final” menu will inevitably change to accommodate the needs and style of the individual providing a tailored event. 


Vegetable:

Crispy Vegetable Spring Rolls with Apricot Mustard

Roasted & Grilled Vegetables Crudités

Crostini of Truffle Oil Caramelized Vidalia Onion

Vegetable Potstickers with Tamari Sauce

Sourdough Bruschetta with Goat Cheese, Oven Roasted Tomato & Olive

Assorted Filo Turnovers

Filo with Goat Cheese and Ratatouille

Spanekopita

Eggplant Caviar with Oven-Dried Tomato Focaccia

Assorted Vegetarian Sushi: Eggplant, Mushroom, Onion Crisp, Carrot and pickled Daikon, Zucchini and Carrot, with Wasabi and Pickled Ginger

Eggplant and Sun-Dried Tomato Caponata on House Made Focaccia

Hummus with Fresh Italian Parsley & Shallots on Taro Chip

Sun Dried Tomato Hummus

Marinated Wild Mushroom with Truffle in Grilled Polenta Cake

Wild Mushroom Galette with Sun-Dried Tomato and Rosemary

Sweet Potato Potsticker with Carrot Ginger Mustard

Figs Stuffed with Herbed Chevre

Baked Artichoke and Pimento Cheese on Black Bread


Meat

Beef, Olive, Tomato and Potato Skewers Marinated in Oregano Oil

Herb Roast Beef Tenderloin with Creamed Horseradish

Cantonese Duck with Plum Glaze

Skewered Chicken with Honey Mustard Sauce

Chicken and Monterey Jack Quesadillas

Chicken Satay with Thai Peanut Sauce

Rotisserie Chicken with Fresh Herbs (Platter)

Assorted Sausages with two Mustards

Lamb with Yogurt-Mint Sauce

Lamb with Cumin-Mustard Sauce

Rosemary Skewered Pork with Roasted Garlic Aioli

Pork Tenderloin Dusted with Cumin

Beef Teriyaki with Green Onion Relish and Daikon

Teriyaki Marinated Sirloin Sate

Pork Sate with Spicy Peanut Sauce

Sirloin Bruschetta with Stilton and Caramelized Onion

 

Specialty Pizzas

House Smoked Salmon Pizza with Dill Cream and Caviar

Four Cheese Pizza with Tomato and Basil

Greek Style Pizza with Black Olives Roasted Peppers and Feta Cheese

Prosciutto Pizza with Roasted Shallot and Pepper

Artichoke Pizza with Portobello Mushroom, Shallot and Parmesan

Friday, November 22, 2019

LECHON ASADO - CUBAS NATIONAL DISH

Lechon 

Lechon Asado – the Cuban National dish:

1- 5 or 6 pound pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon pepper
1/2 teaspoon crushed oregano or, 1/8 cup minced fresh)
3 tablespoons of vegetable oil
1 tablespoon of vinegar

Sauce:
Guava Jelly
Mustard
garlic
1 orange
Cilantro

Wash the pork shoulder.  With a sharp knife make incisions in
different place of the pork shoulder.  Put salt in the incisions and on the
outside.  Rub in the salt.
Grind together the garlic, pepper, oregano, and 1 tablespoon of salt.
Spread this mix on the outside of the pork.
Mix the vinegar and the remaining oil and spread on the outside of the
pork.  Put away in the refrigerator for 1 day.  If you planned to cook it
the same day, prepare the pork at least 3 hour ahead of time.
Remove the pork shoulder from the refrigerator 2 hours before putting
it in the oven.
Pre-Heat before you place the pork shoulder in the
oven and set the temperature to 350ºF.
Cook the pork for 3 1/2 hours.  Then raise the temperature to 375ºF
and cook for 15 to 30 minutes until the skin is CRISP. The crunchy skin or crackle is served on the side with the Lechon.
Serve with: White Rice, Black Beans and fried Plantains are good accompaniments. I for one love tamales with my Lechon. If you find tamales intimidating to make buy them from your favorite Hispanic restaurant.

NOTE: Traditional Lechon in Cuba is whole roast pig. Like North carolina BBQ a lengthy process. I use shoulder but also suckling pig.
ALSO: This takes it slightly out of the traditional realm, but I like to rub the skin with soy which caramelizes the skin without discern-able flavor. I also like to cross hatch the pork and rub pureed onions (4 kinds) mixed with herbs. The garlic penetrates but the herb onion mix only slightly.

Garden Fresh Thanksgiving dinner – above all, make it simple”

Garden Fresh Thanksgiving dinner – above all, make it simple” Pick your vegetables and herbs from your garden the day you prepare them. Make sure you have enough and supplement what you do not have with sustainably produced food from your market or farmers market. Turkey should be fresh and OG. Try to get as much crafted and local foods as possible – it makes a big difference.  

Fresh Herb Roast Turkey with Giblet Stuffing Turkey – wash until cavity runs clear, remove neck and Giblets, save the giblets (you can do this in the sink, it is easier to clean up after turkey if you work with it in a clean and disinfected sink – just make sure you rinse it real well with cold water.) Rough chop celery tops, carrot end and onion – throw those in a roasting pan Throw the peals of all vegetables (but the green ones) in a soup pot with water and wine to cover and a little more since it will reduce. Think at least 2 qts. Rub the turkey with soy then season with salt and pepper inside and out Place the turkey on the vegetables and season with fresh garden herbs, paprika, pepper, chopped garlic (minced) and drizzle olive oil over herbs & garlic seasoning. Let air dry  

Stock –with fresh oregano, thyme, Bay leaf and S and P with a good pour of wine and the Turkey neck. If you have chicken stock add a cup or two. Every time you cut up something or break an egg throw it in the stock. Medium heat – reduce this by half. It is for your gravy, to moisten your stuffing, add to your greens or baste the turkey.

Stuffing Two packages of cheap hamburger rolls and a big bowl – break them up in fairly good size chunks and let them dry out some. Dice 3 onions, 4 carrots, 4 celery sticks and sauté’ When the diced vegetables are cooked but not caramelized, add diced garlic cook for 2 minutes then turn off heat. Break three large eggs and Whisk them in a bowl Now take the giblets from the turkey and poach them in the stock for 5 – 10 minutes (best done in a small strainer) – remove and slice then dice – add to the hamburger rolls. Moisten the rolls with stock (ladle), add the egg - mix with a rubber spatula and stuff the turkey cavity and neck – really pack it in (the neck will hold more than you think.) – Also leave it mounded out at the cavity. Cover the roasting dish with its top and the turkey is ready to cook. Add white wine (about two cups) before you put the turkey in the oven.  

Turkey Gravy – melt one stick of butter, add an equal amount of flour do this over medium to medium high heat – this is a roux. Cook it until it is a light brown color. When the turkey is done, remove the vegetables you do not want in the gravy, pour off and reserve in a measuring cup some of the fat (you can also add some of this to the roux when you make it.) De glaze the pan with white wine, loosen the bits at the bottom, add stock in desired amount and begin to whisk the cooled off roux into the gravy. Add a little canned milk and adjust with wine, let simmer and season to taste just before you serve it (the sauce sits on the stove reduces and gets saltier so be careful unless you are serving right away)

Tuesday, April 12, 2016

AGRO ECO PUEBLOS - NEEM SAMOA

Eco Pueblos Cuba - Bolivia - Samoa - USA - a global coop serving the indigenous and ancestral people - Afio mai (Welcome Samoa)

NEEM SAMOA - will replicate the Cuban and NEEM Agroecological model and act as a member of the multinational cooperative with Bolivia, Cuba and the United States under the NEEM umbrella allowing the organization to work collaboratively but autonomous with our new partner in Samoa. We are truly excited. Three continents, the Caribbean and Pacific? making a global statement on how things must be in replicable models designed to suit each projects environment, indigenous peoples, culture and preservation of traditions.
The concept for NEEM SAMOA - is in keeping with the other projects sites goals under Agroecological concepts and will work closely in Cuba with NEEM and the neem project in Cuba. We'll remain stewards, while serving the community. In the process we provide sustainable economic potential through sustainable production while addressing issues of food insecurity, health and nutrition.
The normal focus we have on scale projects of sustainable community development. One that is productive until the neem seedlings reach maturity and harvest capacity. We will grow and harvest neem, an answer to global issues. The tree of a thousand and one uses. Grown in the only place it can be to scale where the highest quality neem is produced; the pacific.

The butterfly wing redirecting our society

In America today we are in a "Special Period" with the current financial market and crisis in which urban Agroecology and sustainable production to scale will have a key role.

The term ‘urban Agroecology’ implies a paradox, the contrast of an urban environment devoted to industry and commerce with the tranquillity of inner city farms and gardens that address sustainable food security while providing economic alternatives to sustainable community development. The healing powers of green landscape are increasingly recognized and the value of landscape in anchoring people in time and place and in developing a sense of community apparent. Urban Agroecology encompasses at least seven inter-related aspects: the convergence of horticulture and applied ecology in the creation of new public landscapes, appreciation of the economic benefits of green space rather than the traditional focus on its costs, environmental education to give children a sound understanding of their place in nature, benefits to human health, the use of inner city farms and ‘gardening’ as a catalyst for economic and social cohesion, a revival in public horticulture from costly bedding schemes to wildflower or productive meadows, awareness of ‘ecosystem services’ aspect of green space for flood control, environmental amelioration and biodiversity.
There are six key factors which will shape urban Agroecology in this century and which will determine its contribution to civilized urban life: climate change; decreasing oil supplies; population growth; the countervailing attractions of town and country; social order or disorder and global finance.
Perhaps the black cloud of the credit crunch could have a silver lining if the reassessment of our true wealth becomes the butterfly wing redirecting our society into a more sustainable way of life.

Great Presidents do such things - a late post to the Feast blog

Over a seven year period President Obama made significant advances in small steps that allowed next steps to occur toward normalization of relations with Cuba. A series of low and high profile events we were privy too as they occurred that led up to the announcement to visit Cuba as the first sitting President to do so in 88 years. For those relentlessly active in the process on the "Cuba issue" that support we had always provided for positive change over 20 years continued during this 7 year period, time and those steps. To make it simple, it wasn't. The number of regulatory changes too numerous (and often complex) to mention here. This included open action and secret meetings leading up to the announcement in December 2014 and the visit that ends today. I have to say after 20 years working towards this end and watching Air force One touch down at Jose Marti International Airport was nothing short of astounding.
The most recent Presidential regulatory changes will make it significantly easier and more affordable for individual U.S. citizens to travel to Cuba, increase Cuba's access to international markets, permit Cuban entities to carry out transactions in dollars, allow Cuban citizens to earn salaries in the United States, removed 10% exchange on U.S. dollars, allow investment in Cuba, create entrepreneurial opportunity for Americans with Cubans and drop the ban on Cuban ports security. Remember that its not all about Cubans, its about Cubans and Americans. Our right to travel where we want and business opportunities we should have had years ago as friends and neighbors. That required visionary leadership; something we had been lacking for quite some time.
Leaders are often faced with decisions to make and promises to keep in the face of some adversity that are in the countries best interest because it is the right thing to do and best for America. Great Presidents  do such things.
"In 2007, President Obama made bold promises to reform Cuba policy as a candidate to the American people and then did the unexpected. He kept his word".

Wednesday, July 1, 2015

Cuba and the U.S. open embassies

The agreement between Cuba and the U.S. to restore diplomatic relations and open embassies in their respective capitals will be announced today; July 1, 2015

The restoration of diplomatic relations between our countries will open opportunities for the U.S. and Cuba to collaborate on issues of mutual interest like immigration, environmental conservation, and regional trade long held at bay by the embargo. We congratulate the tireless work of activists, Cuban and U.S. diplomats and policymakers who have helped make this historic event come to fruition.