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Chef Ken's Top Ten
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The following Top Ten Appetizers, Soups, Entrees, Home-style Meals, Side Dishes, and Desserts are intended to whet your appetite, and give you a general idea of the kinds of dishes I can prepare for you and your guests.  Some are my personal favorites, others are dishes that previous clients have raved about.  Perhaps your favorite dish will make my next Top Ten list...

Appetizers

Ahi Poke

Hawaiian-style tuna sashimi with green onion, water chestnut, sesame oil, and soy.

 

Eggplant Tapas

Cubed eggplant sautéed with mint, dressed with honey, and tossed with sesame seeds.

 

Australian Shrimp Cocktail

Refreshing Down Under-style sauce made with fragrant basil and sweet mango.

 

Southwestern Salsa Salad

Black beans, hominy, tomatoes, mild chilies, and salsa verde served with blue corn chips.

 

Twice Baked Onions

Baked sweet onions, stuffed with bacon bits, cheese and seasoned breadcrumbs.

 

Mini Wellingtons

Succulent steak bites and savory sautéed mushrooms wrapped in puff pastry packets.

 

Arepas

Tamale cakes topped with Mexican Spicy Pork and shredded cheese.

 

Stuffed Tomatoes or Peppers

Tomatoes or bell peppers filled with crab or tuna salad, or artichoke & spinach spread.

 

Little Bites of Heaven

Savory sausage bites simmered in Chef Ken’s secret sauce.

 

Asian Stuffed Mushrooms

Baby bellas filled with shrimp, green onion, and water chestnut, Asian spices and flavors.

 

Hundreds more available!  Ask about Appetizer Buffet pricing.  $150 minimum.

 

 

Soups

Tuscan  Ham, White Bean & Tomato

Smoky ham, creamy white beans, and sweet-tart tomatoes simmered with herbs in broth.

 

Chinese Hot & Sour

Chicken, tofu, mushrooms, bean sprouts, hot peppers, bamboo shoots and more in a chicken broth laced with rice wine vinegar.

 

Mexican Posole

Pork, beef, hominy tomatoes with a tamale-flavored stock base, garnished with cilantro and crispy tortilla strips.

 

Wild Mushroom

Shiitake, morel, oyster, portabello, enoki, and straw mushrooms brought together in a slightly peppery cream base.

 

Smoked Salmon Chowder

Chef Ken’s award-winning combination of northwest-style smoked salmon, mushrooms, garbanzos and dill in a white sauce.

  

White Gaspacho

Toasted almonds and pine nuts, white grapes and country bread cubes make a light and flavorful version of a classic cold soup.

 

Apple Parsnip

The peppery zing of parsnips is balanced by the sweetness of apple in this partially pureed soup.

 

Cuban Black Bean

A spicy and colorful blend of black beans, red & green bell peppers, red pepper flakes and onion with cumin and other spices.

 

Bacon Asparagus

The smokiness of bacon and the sweetness of asparagus simmered in an herbed, creamy base.

 

Butternut Squash

This creamy puree is enhanced with a touch of cinnamon, allspice and nutmeg.

 

Soupçon of Soup - a five course soup dinner -- $150 minimum or $20 per person. 

 

 

Entrees 

      Monkfish Italiano

Wrapped in pancetta, with a sweet marjoram caper sauce. $35 per person as a four course dinner.

 

Chicken De Paolo

Tender chicken breast stuffed with spinach and cream cheese baked in puff pastry. $20 per person as a four course dinner.

 

Pan Seared Scallops

Succulent scallops wrapped in pancetta, with lemon thyme and rosemary. $25 per person as a four course dinner.

 

Roast Pork with Raspberry Chipotle Sauce

Tender pork with a sweet-tangy glaze of raspberries and chipotle peppers. $22 per person as a four course dinner.

 

Turkey Scaloppini Picatta

Wafer thin breast meat floured and sautéed with olives and capers in a lemon sauce. $20 per person as a four course dinner.

  

Citrus Seared Ahi

Tuna, sesame oil, grapefruit juice, cilantro, mint, and scallions atop Asian cellophane noodles.  $30 per person as a four course dinner.

 

Shrimp in Oyster Sauce

The classic Chinese dish of stir fried seafood. $22 per person as a four course dinner.

 

Seattle Salmon

Savory grilled salmon and portabellas, with a blackberry coulis. $30 per person as a four course dinner.

 

Coq au Vin

Traditional French chicken and mushrooms in a red wine sauce. $20 per person as a four course dinner.

 

Greek Lamb Chops

Thick cut chops grilled with rosemary, and tomatoes. $25 per person as a four course dinner.

 

Dinners include choice of soup/salad/ appetizer; entrée, side dish, and dessert. $150 minimum.

 

Home-style Meals

Chili Rellano Casserole

Layers of green chiles and cheese baked together with eggs and a bit of cumin.  $12 per person.

 

Better Than Mom’s Meatloaf

Beef, Pork and Veal with bell peppers, onions, mushrooms, and a splash of Worcestershire sauce. $16 per person

 

Polish Style Pot-roast

Lean beef roasted with whole onions, mushrooms, dill pickles and sour cream. $20 per person.

 

More Than Mac & Cheese

Spicy cheese sauce, extra fancy pasta and shrimp make this a special meal. $20 per person.

 

Shepherd’s Pie

Beef and vegetables, herbs and spices in a crush, topped with mashed potatoes. $25 per person.

 

Pasta Carbonara

Pasta, pancetta, and parmesan. What could be simpler?  $18 per person.

 

Chicken & Rice Strata

A Southern classic featuring rice and cream of mushroom soup cooked around chicken breasts. $20 per person.

 

Tortiere

French meat pie, with numerous versions; this one from the îsle d’Orleans, featuring cubed beef, pork and potatoes. $25 per person.

 

Pasta with Zucchini & Salami Angel hair pasta with matchsticks of zucchini and hard Italian Salami in a cream sauce. $18 per person.

 

Carne Asada

Juicy skirt steak marinated in lime, garlic chili powder and cumin; wrapped in warm tortillas. $20 per person.

 

Home-style Meals include salad, side dish and dessert. $150 minimum.

 

 

Side Dishes

Ginger Glazed Carrots with Macadamia Nuts

Carrot ribbons sautéed in orange juice and ginger, with toasted whole macadamia nuts.

 

Cajun Peas

Peas and onions in a tangy cream sauce.

 

Sautéed Apples & Yams

Diced yams simmered in orange juice with slices of apple and a touch of cinnamon.

 

Roasted Baby Potatoes

Small red and white potatoes tossed with olive oil, herbs and spices and roasted until creamy inside.

 

Mushroom Couscous

Large Israeli couscous simmered together with wild mushrooms.

 

Risotto

Arborio rice slow cooked with stock.

 

Tiger-Dragon Fried Rice

With ham and shrimp, water chestnuts, bamboo shoots, daikon, peas and other vegetables.

 

Broccoli Valencienne

Broccoli and red onion tossed in a Dijon and tarragon vinaigrette and garnished with toasted almonds.

 

Vegetable Curry

Onion, potato, carrot, tomato, cauliflower, peas, eggplant and green beans in a garam masala tomato sauce.

 

Straw Mushrooms and Baby Corn

A simple and traditional Chinese side dish.

 

 

Side dishes are available as part of a Dinner Party or other meal.  Ordered separately, minimum $150.

 

 

Desserts

Lemon Bars

A shortbread crust topped with lemon and dusted with powdered sugar.

 

Pear Galettes

Puff pastry filled with sweet pear slices.

 

Welsh Rarebit

A very English style of savory meal finish – a fondue of sharp cheddar cheese and beer served over toast points.

 

Pears in Red Wine

As they simmer, the pears become infused with the rich oakiness of Pinot Noir.

 

Stewed Apples

Apples and cinnamon baked together with a bit of oatmeal.

 

Cold Fruit Soup

Two favorite flavors of  yogurt-based healthy sweets are Lemon-Blueberry, and Strawberry.

 

Lemon Curd Torte

Classic English-style lemon, orange or lime curd in a pastry shell.

 

Coconut Crème Brulee

Coconut-vanilla flavored custard with a crisp brown-sugar crust.

 

Mango-Coconut Rice

Long grain rice with the addition of coconut milk and diced fresh mango is a favorite Pacific island dessert.

 

Blackberry or Raspberry Whipped Cream Cone

Tart-sweet berries and fresh whipped cream in a sugar cone – can it get any better?

 

 

Desserts are available as part of a Dinner Party service.  Ordered separately,  $150 minimum. 

Mobile 941.525.3438 * The Kilted Cook * TheKiltedCook@mindspring.com * 941-493-8985