Chives Innovative Catering is an off-premise catering business serving St. Pete, Tampa, & the surrounding gulf coast of Florida. We provide gourmet food for casual to elaborate weddings, rehearsal dinners, corporate events, mitzvahs, hors d'oeuvre parties, bridal/baby showers or any other social event. We pride ourselves on our expertise in creative menus, delectable cuisine, stylish presentation & gracious service. A Chives event will meet & surpass all your expectations.

Tuesday, June 22, 2010

Creamy Cucumber side dish

This simple side dish gives a cool note to summer suppers and works well with salmon or lamb. I prefer the crisp crunch of an English cucumber to the waxy ones that require peeling. You may substitute sour cream for the yogurt. Any mild-flavored vinegar can be used in this warm weather recipe. Sweet onions tend to run large so a half will do.
Serves 4
  • 1 organic English cucumber (about one lb-sized)
  • 1/2 Vidalia onion, peeled
  • 1 teaspoon Kosher salt
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon organic cane sugar
  • 1/2 cup best quality Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • zest of one Meyer lemon
  1. Slice the cucumber and onion as thinly as possible. Place slices in a colander, sprinkle with the salt, stir and seat the colander over a bowl to catch the released liquid. Refrigerate for one hour.
  2. Discard the extra liquid and now rinse the salt from the cucumber and onion. Drain well and pat the slices dry using kitchen towels.
  3. Turn the cucumber and onion into a medium-sized bowl and add the sugar and vinegar, stirring to dissolve the sugar. Fold in the yogurt, dill and lemon zest. Chill for an hour, stir again (juices will have settled) and serve.

Saturday, June 19, 2010

Receipe of the week: Grilled Pork Tacos with Mango Salsa or Corn Salsa

Grilled Pork* Tacos with Mango Salsa or Corn Salsa

1 pkg of corn tortillas (soft)
1 cup of shredded lettuce
1 lb of pork loin
1 tsp cumin powder
1 tsp coriander
1 tsp chili powder
Fresh cilantro leaves
1/2 of red onion for garnish
Kosher salt and pepper

Marinate pork with the cumin, coriander, chili powder and salt and pepper for 2 hours and grill to your preferred temperature; cut pork into strips; warm corn tortillas in a hot skillet or griddle for 10-15 seconds; place shredded lettuce on top of corn tortillas; add grilled pork loin; add either the mango salsa or the corn salsa; garnish with a flew thin slices red onion and fresh cilantro; fold and eat ... a little messy but good!  Enjoy.  Makes 8

*chicken, beef or shrimp can be substituted for pork

Mango Salsa
2 ripe mangos
1 Tbsp finely chopped red onions
1 Tbsp finely chopped red peppers
2 Tbsp honey
1 tsp finely chopped cilantro
Cut mangos into rough cubes then mix all ingredients together

Corn Salsa
4 ears of cooked corn
1 Tbsp cumin
1 tsp chili powder
1 Tbsp chopped scallions
1 Tbsp chopped cilantro
2 Tbsp apple cider vinegar
1/4 cup oil
2 Tbsp lime juice
1 cup cherry tomatoes cut into small pieces
Kosher salt and pepper to taste
Shave corn kernels (not too deep) off the cob and then mix all ingredients together, season with Kosher salt and pepper to taste

Recipe courtesy of Ken Jurgensen, Chives Innovative Catering

Saturday, June 12, 2010

Save R Gulf - check this out!!!

Save R Gulf is a (sea)grassroots effort created to organize the voices of residents and concerned citizens affected by the ongoing Gulf Oil Spill.  Our goal is to give us, all, a way to speak out and access the information needed to understand the extent of the crisis.  

GO TO Website:  Save R Gulf   Get the Magnet:

Friday, June 11, 2010

Summer Salad - Balsamic Strawberries with Arugula

Makes: 4 to 6 servings 
Time: 15 minutes    

In Italy, where balsamic vinegar originated, strawberries and balsamic are served as a dessert. The combination is equally fantastic in a savory salad.

3 cups strawberries, hulled and halved or quartered
1 tablespoon excellent balsamic vinegar, or more to taste
Freshly ground black pepper
4 cups arugula leaves
1 tablespoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
2. Add the arugula, sprinkle with salt, and toss again. Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.

***Balsamic Strawberries with Arugula and Goat Cheese. Before the final toss in Step 2, crumble 4 ounces of goat cheese over the salad.

Wednesday, June 9, 2010

Dessert Pictures

Here is an example of a dessert tray from a small dessert party I did in a clients' home.  Want to see more go to: