P lanning a picnic for a

loved one can be the

most romantic time

ever spent together.

Sitting back on a beautiful day to enjoy the

weather, scenery, and each other's compa-

ny is priceless. By following some of the tips

below, you can ensure they will enjoy the

time immensely and you will be happy to

spend the time alone. Also, below are some

ideas on what to bring for food, refresh-

ments, and general supplies for the exciting

excursion.

The most important part of the day is

the food. You want to make sure that there

is plenty to eat and an assortment of fla-

vors. Bring items that will not spoil easy and

also are not messy. Sandwiches are a safe idea

and are generally well liked by all. Cold chicken

or beef is a good idea. Stay away from sandwich-

es that are best hot like shredded beef or

messier sandwiches like chicken salad. Fruit is a

great side dish idea and will stay fresh and is easy

to store. Apples, grapes, oranges, etc are an ex-

cellent idea to complete the scene. Chips, crack-

ers, or pate are a good idea for a side dish. Try

to stray from mayonnaise salads and things similar

because they spoil quite easy.

Refreshments are the next step to complete the

picnic. You want to bring water above all. This can be

enjoyed by anyone, help clean out a cut, and prevent

dehydration. Bringing soda, sparkling water, cham-

pagne, etc is essential. Whatever the occasion, make

the drink match. Make sure to bring plenty of cups,

silverware, and especially napkins.

BREAD & BUTTER

EPICUREAN

Volume 1 Issue 2 June 2012

Butter Bits

Picnic Romance

Turkey Caprese Sandwich

Ingredients

Ciabatta roll, split

Olive oil

1 thin turkey cutlet

Coarse salt and ground pepper

Mozzarella, thickly sliced

Tomato, sliced

Fresh basil leaves

Directions Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with

salt and pepper, brush with oil, and grill until cooked through. Layer mozzarella, tomato, and turkey

on bottom half of roll; add basil. Sandwich with top half of roll.

H aving an epicurean pic-

nic doesn't mean you

have to abandon simplicity.

Good bread is a must. Try a

hearty artesian loaf.

Bring a bottle of high-quality

olive oil for breads and sal-

ads.

Spread the bread with Dijon

mustard, pesto or tapenade.

Instead of standard cold cuts,

bring grilled Portobello mush

rooms, prosciutto crudo,

smoked salmon and roast turkey

breast.

Top your sandwiches with

Brie, salty Gruyere or tangy

goat cheese. Skip iceberg

lettuce in favor of spinach,

watercress or arugula.

For color, flavor and ease of

preparation, it's hard to beat

fruit.

If you're grilling, remember

that fruits such as pears and

nectarines grill well, and

they're wonderful com-

plements to poultry,

salad or ice cream. Cut

the fruit in half, brush or

mist it with a little grape-

seed oil and put it on the

grill just long enough for

dark brown grill marks

to appear.

Salads are wonderful

ways to combine sum-

mer flavors. Consider a

classic, simple Caprese

salad -- sliced tomatoes,

fresh mozzarella, olive

oil and leaves of fresh

basil.

If You Didn’t Know

Red and White Wine Glasses

The Epicurean Spicy Shrimp and Chorizo Kebabs

2 large garlic cloves, thickly sliced

2 teaspoons sea salt

2 teaspoons caraway seeds

2 tablespoons pure chile powder, such as ancho

1/4 cup extra-virgin olive oil

2 pounds large shrimp, shelled and deveined

8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick 1.On a cutting board, using the flat side of a chef's knife, mash the garlic and

salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer

to a large bowl and stir in the chile powder and olive oil. Add the shrimp

and toss to coat. 2.Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and

cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.

3.Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at

both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more

skewers, repeat with the remaining shrimp and chorizo. 4.Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through,

about 5 minutes. Serve immediately

Butter Bits page 2

Great cooking is the

source of true happiness.

Escoffier

“A small garden, figs, a

little cheese, and, along

with this, three or four

good friends – such was

luxury to Epicurus.”

~ Friedrich Nietzsche

Entertaining 101

Good bread is

the most funda-

mentally satisfy-

ing of all foods;

good bread with

fresh butter, the

greatest of

feasts!”

~ James Beard

Stemware for red wine

Red wine glasses have rounder, wider bowls to give the wine a chance to breathe

Bordeaux wine glass:

Tall with a wide bowl. It's designed for full bodied red wines such as like Cabernet and Merlot.

Burgundy wine glass: Larger than the Bordeaux glass. Its larger bowl is designed to accumulate aromas of more delicate

red wines such as Pinot Noir. Red Wine Glasses

Stemware for white wine White wine glasses are generally narrower than red wine glasses and have somewhat straight or

tulip-shaped sides. The narrowness and reduced surface area of white wine glasses help keep the

wine chilled.

TTTender, creamy scrambled eggs are perfect for breakfast or brunch, but you can also add flavorings for a more unusual snack or supper dish.

Back To Basics Scrambling Eggs

Wines & Spirits Summer Cocktail Mojito

Butter Bits Page 3

Best Wines $10.00 and Under

Epicurean

Adjective: fond of or

adapted to luxury or

indulgence in sensual

pleasures; having

luxurious tastes or

habits, especially in

eating and drinking.

Scrambled Eggs

2 tablespoons (1 ounce) fresh lime juice

2 heaping teaspoons superfine sugar

1 cup crushed ice

12 fresh mint leaves, plus 5 small sprigs for garnish

¼ cup (2 ounces) white rum

2 tablespoons (1 ounce) club soda

print a shopping list for this recipe

In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar

dissolves. Add ¼ cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and

add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda.

Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

This refreshing Cuban cocktail relies on a balance of mint, lime, rum, sugar, and club soda

Chateau Ste. Michelle Columbia Valley Riesling (WA) $9

As one of America's most popular Rieslings in the value-wine market, this off-dry Riesling brings plenty of sweet peach and lemon-lime nuances to the glass. A favorite for taming the hot spice of Thai or other hot Asian fare, this well-priced Riesling is equally refreshing on its own.

Rancho Zabaco Dancing Bull Zinfandel (CA) $9

This sparkling wine is a blend of three of Spain's white grapes: Macabeo, Xarel-lo and Parellada - which all combine to make a noticeably balanced wine with crisp flavors and a smooth finish. Consider this brut for a variety of food options, from the fancy and formal to the informal summer gathering - it offers a ton of pairing versatility at a price that offers considerable value.

Freixenet Sparkling Cordon Negro Brut (Spain) $10

1. Put the eggs in a bowl and

add a little salt and pepper. Beat

the eggs with a fork until they

are well blended. Melt butter in

a frying pan over moderately

low heat (it should cover the

bottom of the pan generously).

2 Cook, scraping up and turning the eggs over, for 3-5 minutes or until they are softly set and still moist. The eggs will continue to cook after being removed from the heat, so undertook them slightly even if you prefer a firmer end result.

Made for today, this friendly Zin is ready to rock with its cherry, raspberry and blackberry components, a dash of pepper and medium-bodied style.

Ideas for scrambled eggs: Add chopped fresh herbs (chives, tarragon) to the eggs. Cook diced vegetables (onions, mush-rooms, peppers) or ham in butter be-fore adding the eggs. Stir in a little grated cheese or bits of full-fat soft cheese just before the eggs are ready. Fold peeled cooked shrimp into scrambled eggs.

Phone: 832.881.1225

E-mail: gimagineparties@gmail.com

Bread & Butter Epicurean is a social and

corporate foodservice company special-

izing in small parties (breakfast, cock-

tail. dinner and luncheon) and intimate

affairs (romantic breakfasts and dinners

planning, preparation, décor and enter-

tainment.

Bread & Butter Epicurean Knowledge of foods...Pleasures in din-

ing

Contact: Chef Gary B. Wilkins

Phone: 832.881.1225

Let’s Socialize: follow us on Facebook

Bread Butter Epicurean Get recipes and Updates on our Blog

Bits of Butter

http://bits ofbutter.blogspot.com

Shrimp Étouffée

2 pounds shrimp raw, peeled and

devined

1/4 cup vegetable oil

1/4 cup flour

1/2 large yellow onion, chopped

1 bell pepper, chopped

1 large celery stalk, chopped

4 garlic cloves, chopped

1 pint shrimp or fish stock

1 Tbsp Cajun seasoning

1/2 teaspoon celery seed

1 Tbsp sweet paprika

Salt

3 green onions, chopped

Tabasco) to taste

The Creole Sampler

small parties-intimate affairs

Epicurean Avenue

Rice Epicurean

Randalls’ Stores

Spec’s Liquors

Bed Bath and Beyond

Jaxs Grill

Heat the vegetable oil in a heavy pot over medium

heat for 1-2 minutes. Stir in the flour well, making

sure there no clumps. Let this cook, stirring often,

until it turns a pretty brown; this should take about 10

minutes or so.Add the celery, green pepper, jalapeno

and onion, mix well and cook this over medium heat

for 4 minutes, stirring occasionally. Add the garlic

and cook another 2 minutes. Slowly add the hot

shrimp stock, stirring constantly so it incorporates. .

Add enough stock to make a sauce about the thick-

ness of syrup, about 1 pint. Add the Creole seasoning,

celery seed and paprika and mix well. Add salt to

taste, then mix in the shrimp. Cover the pot, turn heat

low cook for 10 minutes. Add the green onions and

hot sauce to taste. Serve over white rice with a cold

beer or lemonade