Rich’s Catering & Special Events

Chef William Kreiner and Chef Heather Hammer joined Lauren in the kitchen this morning with two delicious recipes that are perfect for summer entertaining. Rich’s will be catering the summer celebration, “Mirror | Mirror” happening at the Albright Knox Art Gallery this Friday night. Check out the recipes below!

Smoked Ecuadorian Shrimp Ceviche

Rock Shrimp, peeled cleaned and deveined, then rough chopped

Roasted Yellow Tomato

Yellow, Red & Green Bell Peppers, diced

Jalapeno, roasted, peeled and seeded

Shallot, roasted and minced

2tbls of chives

2tbls of cilantro

Roma Tomato, peeled and diced

1/2 cup of Orange Juice

1/2 cup of fresh lime juice

2 teaspoons of sugar

Bring 6 to 8 cups of lightly salted water to the boil. Place chopped or broken shrimp into bowl and set aside. Once water begins to boil, pour over shrimp and let sit for 1 to 2 minutes but not more than 2 minutes. Remove from water and place in ice water to shock or stop the cooking. Remove and set aside in refrigerator. In a blender combine, yellow tomatoes, roasted yellow bell pepper, jalapeno, roasted shallot, orange juice, lime juice, sugar and pinch of salt. Puree until extremely smooth, pass through strainer and set aside. In glass bowl, combine, shrimp, tomato puree from blender, diced red and green bell pepper, diced roma tomato, cilantro, chives, and minced shallot, toss to combine and let chill for 30 to 45 minutes before serving. When ready to serve, place in bowl and garnish with cilantro.


Apple Pie Fries with Cherry Caramel “Ketchup”

1 package of pie crust

1 egg (beaten_

1/2 cup sanding sugar (coarse ground suagr)

5 large Granny Smith Apples

1 1/2 cup granulated sugar

1/4 teaspoons salt

1 tablspoon unsalted butter

1/8 cup all purpose flour

1/4 teaspoon cinnamon

Peel and slice the apples, add apple pie filling to cooking pot, stir well and cover.Let simmer on low heat for 20 minutes, stirring occasionally. The end result will look like a chunky apple sauce.Let chill! It’s very important it is cooled and thick in order to work with the pie dough. Unroll each pie crust on a floured surface keeping a 1/8 border edge when spreading the filling onto one of the crusts. Brush the the beaten egg arondthe border then top with the secondpie crust sheet. Brush the border again with beaten egg and sprinkle sugar on top. Slice your fries into ½ inch thick strips. Transfer onto a baking sheet and bake at 350ᵒfor approximately 12 to 15 minutes until golden brown and firm. Serve with CaramelSauce or Cherry Caramel” Ketchup”and enjoy!

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