SBB Gourmet Catering is pleased to announce that we have been recognized for excellence being selected by Style Me Pretty as one of its primary catering resources in the Santa Barbara and Malibu areas.  Head on over to their website to check out our company’s profile they have posted, and while you’re there, review some of their other fabulous and useful blog posts featuring some of the best and most qualified wedding professionals.  We are proud to be recognized and a part of Style Me Pretty’s elite group.

Sidney's new favorite treat

Head on over to the Santa Barbara Wedding Guide blog to see our guest post on some last minute holiday recipes you still have time to add to your festivities.

Mashed Parsnips and Potatoes
With shredded Vermont White Cheddar Cheese

We like this dish because it is not as heavy as simple mashed potatoes. Use of the parsnips
gives the dish a lighter flavor as well as some nice texture.

Ingredients

1.5 lb peeled parsnips cut into ¾ inch slices
1 lb peeled russet potatoes. Peeled and cut into quarters
1 to 1 ½ cups milk or half & half
¾ stick of unsalted butter.
Salt and white pepper to taste
¼ cup shredded Vermont white cheddar cheese
1 tsp thinly sliced chives or green onion tops for garnish

Directions

Bring a 3 qt sauce pan ½ full of water to a rolling boil. Add the parsnips and potatoes and cook until tender.

Once tender strain in a colander in the kitchen sink and allow to drain.
Place the pan back on the heat and add milk and unsalted butter and heat until the butter is melted. Add the potatoes and parsnips back to pan and mash with a potato masher or stiff wire whisk until they reach your desired texture. Season with salt and white pepper to taste. Fold in white cheddar and top with chives and serve.

Roasted Sweet Potatoes with Maple Ginger Glaze

Here is one of our favorite holiday side dishes that gives a twist on Mom’s traditional brown sugar and marshmallow bake.

Ingredients

2 Lb Garnet yams peeled and cubed in ¾ in cubes
2 Tbl olive oil
1 Tbl peeled and minced fresh ginger
1 cup maple syrup
Salt and Pepper to taste

Directions

In a stainless steel bow,l toss yams, olive oil, salt and pepper together and place in an oven proof baking dish. Roast in a pre-heated oven at 375 for about 20 min or until tender.

Remove from oven and cool to room temperature.

In a small sauce pan combine ginger and syrup and place over low heat and allow to steep for about 20 min. Remove from heat and allow to cool to room temperature.

When yams and glaze have cooled gently fold glaze and potatoes together making sure not to break the potatoes up too much.

Serve at room temp for a great holiday side dish.

Our chef and staff here at SBB Gourmet Catering field numerous phone calls throughout the holiday season from our friends, former clients, and family asking for instructions on how we make our prime rib.

So given the time of year and its popularity, prime rib cookery seemed a fitting subject for our holiday cooking demo. We are thrilled to share our insights with you, and are already counting down the days until our next video (we will be sure to let you know when).

Perfect Prime Rib

Ingredients
1 standing rib roast, preferably from the loin end, 1/2 lb per serving
Olive oil, to coat roast
Salt and freshly ground pepper, to cover entire roast
2-3 cups fresh beef stock
1/4 cup brewed coffee
4 fresh sage leaves

Directions

1. Pre-Heat your oven to 200 degrees F

2. Rub roast with olive oil. Remember to rub the bones with oil, as well. Cover the roast with salt, remember to be generous. Next, rub with freshly ground pepper to coat the surface. Place the roast in a stainless steel or glass bake-ware pan. Finally, place a probe thermometer into the center of the roast and set alarm for 118 degrees. (if your shooting for medium rare and who isn’t).

3. Put the roast into the 200 degree oven and roast till you reach 118 (our 4 bone roast took about 2 and a half hours) .

4. Remove the roast and turn oven up to 500 degrees F. Allow the roast to rest until an internal temperature of 125 degrees F. is reached and your roast stops rising in temperature. DON’T REMOVE THERMOMETER YET.

5. Place the roast back into the now 500 degree F oven for about 10 minutes or until you’ve achieved your desired level of golden deliciousness. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

6. Meanwhile take advantage of the precious “little bits” (fond) to create your au jus. Pour off fat from pan and place on stove. Pour in 2-3 cups of beef stock and use a whisk to dissolve the fond into the sauce. Add a bit of coffee and a few fresh sage leaves for extra flavor and let reduce by about 1/2. Strain and serve on the side.

7. Remove thermometer probe and cut rib bones from roast (save for later) and slice your perfectly medium rare prime rib roast. Serve to your very impressed guests.

Sidney, David, Chef Jerry, Jessica, and all the rest at SBB Gourmet Catering hope that you and yours are enjoying the warmth and joy of this holiday season.

Too busy to prepare the gourmet holiday meal of your dreams?

Let SBB do all the work for you (we won’t tell).

Below are just a few of our favorite chilly weather offerings.  We can cater a full service meal for your entire company or simply provide the food for an intimate gathering at home with a handful of friends.