Culinary Creations by Todd
7710 Cherry Park Drive
Houston, TX 77095
As a professional caterer, Chef Todd Chase knows what people want and how to feed a lot of people at once. He selected these two recipes for their popularity when he caters casual gatherings. One is a flavorful cheese and nut ball, and the other is a savory spice mixture that goes with anything. The cheese ball is perfect for dipping with plain crackers. It combines the spice of peppers and onions with the sweet tartness of pineapples, the crunch of almonds and the savory flavor of cream cheese. Todd’s House Seasoning spice mixture pairs well with any type of meat you feel like grilling. Chef Chase also mentions that his spice mixture, which is used in the cheese ball recipe, is good on potato salad and in pinto beans to give these dishes a zesty kick for the vegetarians attending your gathering. A third recipe takes meatballs to the Far East with an Asian-inspired curry sauce. Serving the meatballs on toothpicks makes them an ideal finger food for a party.
- 2 (8 ounce packages), cream cheese, softened
- ½ cup green onion tops only, diced fine
- ¼ cup red bell pepper, diced fine
- ½ cup crushed canned pineapple, drained
- 1 tablespoon Todd’s house seasoning (recipe follows)
- 2 cups pecans, chopped, divided (reserve ½ cup)
- In a medium bowl, place the room temperature cream cheese.
- Add green onion, red and green bell pepper, drained crushed pineapple, ½ cup pecans and Todd’s House Seasoning. (Recipe follows)
- Combine well and shape the cheese mixture into a ball.
- Place the remaining 1 ½ cup of pecan pieces out on a cookie sheet and roll the cheese ball across the nuts, taking care to cover the entire surface.
- Wrap in plastic wrap and refrigerate at least an hour before serving.
- Serve with plain crackers such as sea salt crackers from HEB in the cheese section of the store.
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- ¾ cup kosher salt
- ½ cup plus 1½ tablespoons paprika
- ¼ cup plus 2½ tablespoons ground pepper
- ¼ cup cayenne pepper
- ¼ cup plus 3½ tablespoons garlic powder
- ¼ cup plus 2 tablespoons onion powder
- In a medium bowl, combine all ingredients and mix well.
- Use your hands to break up the spices that may have clumped together.
- Store in mason jars or other air tight containers, in a cool dry place for up to several months
- 1 pound ground beef
- ½ cup scallions (green onions), chopped
- ½ cup red bell pepper, chopped finely
- 2 tablespoons corn starch
- 1 tablespoon all-purpose flour
- 1 tablespoon sesame oil
- 1 tablespoon ginger, peeled and grated with a fine zester
- 2 teaspoons serrano or other chile pepper, seeds removed, chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon fresh ground pepper
- 1 cup coconut milk
- 2½ tablespoons soy sauce
- ½ tablespoon curry powder
- 2 teaspoons olive oil
- Preheat oven to 350° Fahrenheit.
- In a large bowl combine the beef, scallions and red pepper.
- Sift cornstarch and flour over the meat mixture.
- Add sesame oil, ginger, serrano pepper, salt and fresh ground pepper.
- Knead with your hands until thoroughly combined. It will be slightly sticky.
- Divide the meat mixture into 10 equal portions, or if you are using for an appetizer, divide into 20 equal portions. Roll each into a ball.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 15 minutes.
- Add coconut milk, soy sauce and curry powder, in a large stock pot, large big enough to hold all the meatballs, and mix until combined well.
- Bring the coconut milk and soy sauce mixture to just before boiling point.
- Remove the meatballs from the oven and carefully place them into the simmering coconut curry milk sauce mixture.
- Cover with lid and reduce heat to medium-low.
- Cook for 10 minutes or until internal temperature of meatballs reaches 160º Fahrenheit.
- Serve hot with the coconut curry milk sauce.