Sample Recipes

We appreciate the passion our clients have for fresh, innovative cuisine. How do we create our delicious appetizers and entrees? Iverson shares two signature dishes from Iverson Catering's kitchen:

Edible Spoons Topped with Garden Tomato and Buffalo Mozzarella Salad
Serves 4

8 slices of wheat bread
¼ cup canola oil
¼ pound butter
Teaspoon garlic (minced)
2 sprigs of fresh Thyme (cleaned and chopped)
1 each heirloom tomato
6 large leafs of basil
¼ cup balsamic vinegar (preferably white)
Salt and pepper to taste
1 ball fresh mozzarella

You will need wonton spoons (like you would get at an Asian restaurant for soup.) First melt the butter and canola oil together with the garlic and thyme. Once this is melted brush the slices of wheat bread on both sides. Next place the bread diagonally over the wonton spoon and place another on top pressing slightly. Next using a paring knife trim off the excess bread and discard. Repeat this step for the remaining bread. Place in oven for 6 minutes at 350 degrees remove the top spoon and bake for another 2 minutes or until crisp. Dice your tomato into small pieces and place in a mixing bowl. Dice your mozzarella into the same size pieces and add to tomatoes. Chiffonade the basil and add to mixture. Add vinegar and salt and pepper to taste mix well and let marinate (about one hour). Top the bread "spoons" with tomato mixture.

This works well as an appetizer or as an accompaniment to an entrée.

Alaskan King Salmon Roulade with Fresh Farmers Beets and Chinese Long Beans
Serves 4

2 lbs. Alaskan King salmon (cut the salmon lengthwise about 16 inches long)
1 large yellow beet
1 large red beet
1 lb. Chinese long beans
4 tbs. olive oil
Salt and pepper to taste
1 tbs. lemon pepper
1 cup capers
2 cups caper juice
2 oranges (sections only)
1 cup Gran Marnier (orange liquor)

Place yellow and red beets in separate pots and cover with water. Bring to a boil and then simmer for one hour and a half. Cool and peel beets. (It is easy to peel the beets with your hands.)

Meanwhile, preheat oven to 350 degrees. Season salmon with salt and lemon pepper. Add oil and roll (or coil) the fish into 4 pieces. Place in a preheated oven and bake for 15 minutes. Once cooled, slice into thin disc like pieces. Season with salt and pepper then set aside.

Place beans into a hot sauté pan. Add oil, salt and pepper and sauté for 6-7 minutes stirring often.

Section the oranges and add the capers, caper juice and orange liquor to a small sauce pan. Reduce by half and serve.

Pecan encrusted grouper filet served over heirloom tomato and corn salsa

Ingredients:
2 grouper filets (6 ounce each)
½ cup pecan pieces
¼ cup pankow bread crumbs
1 cup milk
2 whole eggs
1 cup all purpose flour
1 large heirloom tomato
2 cups corn (whole ears)
¼ cup capers
2 fresh whole lemons (save zest and use for garnish)
2T butter
2T minced garlic
¼ cup white wine
Salt and pepper to taste
Garnish with fresh chives

For the grouper:
Preheat the oven to 350 degrees. Crack two eggs into a bowl; add the milk and whisk until smooth. Set aside. Pour the flour in a small bowl, and season with salt and pepper and set aside. In a third bowl, mix together the pecan bits and pankow crumbs. Clean the skin off the grouper filets. Dredge the grouper in the flour mixture, and then in the egg wash, then lastly dip into the pecan mixture. Heat the canola oil in a sauté pan over medium-high and add the breaded grouper filets. Sear the first side then place the filets in the oven for approximately 6-8 minutes.

For the salsa:
Dice the tomatoes, set aside. Slice the corn off the ear and set aside. In a hot sauté pan add the canola oil, corn, fresh minced garlic and sauté for roughly 1-2 minutes. Add the diced tomatoes, capers, lemon juice, white wine, salt and pepper and allow to liquid to reduce for 3-5 minutes. Lastly, add the cold butter. Melt butter until fully incorporated. Garnish the grouper with fresh chives and lemon zest.

Bon Appetite and enjoy