True American cuisine can be summed up in one word...... Creole.

   In honor of the upcoming "holiday"; Mardi Gras, I want to take a look at what I consider the only true cuisine we can call American; Creole.  Creole cuisine encompasses what America is; a melting pot of culture that has more than 500 years of immigration to be thankful for.  A cuisine that is rich in history; from the African plantation servants, Native American tribes, the French explorers, being part of the Spanish Empire, the Acadian migration all the way to the Louisiana Purchase in 1803.  During the centuries of various rulers and colonies, New Orleans maintained one constant; a major trade port that explorers and traders from Europe to South America used.  All leaving behind a piece of the heritage that New Orleans soaked in like a sponge and adapted to their own; particularly their cuisine. 

       New Orleans and Louisiana is home to many Native American tribes, archeological research proves inhabitants dating back to 400 AD.  Up until the late 1600s, tribes lived along the Mississippi and traded with one another.  In the late 1600s, French explorers had moved there and set up colonies in the mouth of the bayou.  In 1722, Nouvelle-Orléans was made the capital of French Louisiana.  With the settlement of the French, they brought along their traditional cooking methods and ingredients of marinating, stocks, salts, sweets, pastries and sauces.  Much of the population of early New Orleans was made up of Native Americans, Trappers and Pirates who never left, described by Governors of the time as "general riffraff." 

       From 1762 until 1768, New Orleans was more or less lawless.  Spanish had taken rule, however they were ran out by German and French settlers who attempted to restore French rule unsuccessfully.  In 1769, the Spanish retook order executing several ring leaders and incarcerating many others involved with the uprisings in Cuba.  The United States fresh off its victory over Britain in the Revolutionary war in 1783; made quick of striking a deal with the Spanish to use the Port of New Orleans as a trade route in 1795.

      At this point, New Orleans has had 100 years of immigration of French, Spanish and African; who have all left their stamp on the New Orleans cuisine.  Rice, Beans and Peppers were brought to New Orleans and quickly adapted from the very frequent trips between New Orleans and Spanish colonies in the Caribbean.  Shellfish, alligators and fowl were already indigenous to the area and were the most commonly eaten proteins.  French explorers had brought their use of stocks to create stews, flour and animal fat mixture to thicken sauces and stews, mustard to flavor meat and of course their desserts.  Africans didn't add a whole lot to the culinary world; their influence was much more prominent on the culture through music and art. 

     Over the next 20 years, the city of New Orleans really began to show its individuality; far from the norm, New Orleans was very liberal within the city limits.  Slavery was still very prominent in the sugar and cotton plantations surrounding the city, however there was a large population of free blacks as well; which led to a new generation of cross ethnicity children which was a very foreign concept to the rest of the new world.  In the early 1800s, a large population of Cuban and Haitian people settled in New Orleans to escape unrest in their countries. Bringing along with them, not only slaves of various backgrounds but their foods as well; many who migrated to New Orleans were farmers.  Due to the Haitian and Cuban migration, New Orleans’ population doubled and the most common language spoken was once again French.

     With the building of the railroad system, the immigration to New Orleans boomed bringing in large amounts of German, Irish and Italian settlers.  And with them their indigenous food such as potatoes, pasta and tomatoes.

      By the mid 1800's, New Orleans’ population had boomed to over 100,000 people.  In a short tumultuous and ever changing 160 years, New Orleans had gone from being inhabited by Native Americans to its own entity far different from any other part of the world.  With its Native American and French roots, rapid migration of  Haitian, Cuban, Spanish, Italian, Irish, German, French-Canadian, and African,  the need for self sustainability from constant change in politics and what you have is small view of what America would become; a melting pot of culture.  Highlighted by this one city; that always adapted and used whatever resources were available, where the cuisine is defined by several generations of cross culture; that can be picked apart and each component can be directly tied to a particular culture; indigenous roots lie several thousand miles apart, all come together in a short period of time into one harmonious, comforting yet confusing cuisine.

      In the coming days, I’ll be posting some traditional Creole recipes.

Your not so average Thanksgiving menu; contemporary twists on holiday classics.

Everyone loves Thanksgiving, friends, family, football and the Macy's Day Parade; the start of the holiday season and of course copious amounts of food.  We all love the classic Thanksgiving fare; roasted turkey, mashed potatoes, green bean cassarole and so on.  Well this year Top Hat Catering and Entertainment is taking those classics and flipping them on their head and giving them new and contemporary twists.  Check out the menu below, if you have questions on how to make any of these items send me an email at info@tophatdmv.com

1. Orange and Chipotle Smoked Whole Turkey

2. Fried Coconut Curried Sweet Potato Croquets

3. Grilled Oyster Stuffing

4. Herb Roasted Venison Tenderloin with Blueberry Horseradish Sauce

5. Portobello Stuffed with Green Bean Casserole

6. Jalapeno Cornbread with Aged Cheddar

7. Homemade Bacon and Ginger Infused Collard Greens

8.Apple and Cranberry Cobbler

9. Jack Daniels Pumpkin Eggnog

10. Spiced Rum Apple Cider with Fresh Ginger and Cinnamon

Well there you have it, that's what a Top Hat Catering and Entertainment Thanksgiving looks like, again if you have any questions on how to make any of these items email me at Info@TopHatdmv.com.  Follow us on twitter @TopHatCaterers and Facebook at Top Hat Catering and Entertainment.

Memorial Day "Not Your Average" BBQ Menu

It's BBQ season and Top Hat Catering and Entertainment is ready with some of our custom created menus.  Here is a fun and different menu surely to impress your guests at your upcoming BBQ.

Everyone knows traditional BBQ; meat and veggies on an open fire and you have BBQ....but Top Hat Catering and Entertainment is gonna take that concept and turn the heat up on it.  This week we are gonna pay homage to the men and women who have selflessly given their lives so we can enjoy days like these with our closest family and friends.

For starters when your guests arrive......

Smoked pulled pork infused meatballs stuffed with smoked gouda and topped with grilled peach BBQ sauce.

Watermelon and grape tomato salad with feta, mint and basil.

AND FROM THE GRILL

Chipotle and roasted red pepper slow cooked baby back ribs.
(Cooking tip - put cleaned and seasoned ribs in oven over night on 200 for about 8 hours before you sauce and finish on the grill.)

Grilled summer vegetables potatoes, zucchini, squash, red onions, tomatoes and rosemary.

Grilled bacon and Maryland blue crab pizza with caramelized onions.

Homemade seafood sausage with shrimp, lobster, scallops, rockfish and crab.

DESSERTS

Grilled S'mores

 Grilled banana split

Grilled summer berry and sweet ricotta dessert pizza with fresh mint.

Let us know what you think.  Follow us on Twitter @TopHatCaterers and like Top Hat Catering and Entertainment on Facebook.

Cinco De Mayo is near!!

With Cinco De Mayo approaching Top Hat Catering and Entertainment would like to share some of our ideas for your party.  Whether it is a intimate affair with upscale cuisine or it is a all out backyard BBQ bash, Top Hat Catering and Entertainment is here to help with all your Washington DC catering needs. 

A little history of Cinco De Mayo......May 5th, 1862 a small Mexican militia defeated a French brigade of 6000 men at the battle of Puebla.  The French suffered over 500 losses whereas the Mexican militia causulity count was limited to fewer that 100 men.  The battle itself was relatively irrelevant in the French and Mexican war, but it was a huge victory for the morale of all Mexicans that spawned them to join the war against the French.  It has been Celebrated since then in the Mexican state of Puebla and adapted to the American culture by Mexican-Americans with parades and mariachi music.  Some of the largest celebrations are in Los Angeles, Chicago and Houston. 

Top Hat Catering and Entertainments Cinco De Mayo Menu

Appetizers

1. Cilantro and Grilled Lime Shrimp Ceviche - slightly grilled shrimp marinated in grilled lime juice, cilantro, garlic and minced jalapenos

2. Tequila Sangrita Shooters - Grilled tomatoes, red onions, garlic, lemon and lime juice cooked and pureed down to basically a smooth gazpacho and a shot of Jose Cuervo Tradicional added. 

3. Mini Mole Tacos with Coffee ad Chipotle Crusted Skirt Steak - Soft tortilla shells coated in mole and fried crisp stuffed with iceburg lettuce and marinated sliced skirt steak.

Entree -

1. Whole Grilled Wild Red Snapper - A cleaned and scaled snapper stuffed with fresh parsley, thyme and cilantro rubbed with salt, olive oil and fresh lemon juice.  Grilled and smoked to flaky perfection.

2. Whole Roasted Bone in Pork Butt - This is a 6 day process of brining the pork in salt, orange juice, bay leaves and peppercorns.  Once the brine has set in, a heavy dose of seasoning containing cumin, paprika, dried papaya, cayenne and salt.  and wrapped in cheesecloth to set in for an additional day.  Finally the pork is slow smoked on a grill for at least 12 hours but as much as 18 depending on size.  When it is done the slightly sweet, smokey, spicy salty pork is ready to flake apart. 

3. Whole Grilled Corn - Corn seasoned with cayenne pepper and rubbed with olive oil and grilled in its own husk.

4. Traditional Red Beans and Rice - Seasoned and steamed rice with fresh red beans and jalapenos.

Desserts - 

1. Rum Chata  Flan - A Mexican classic with a twist.

2. Liquorish infused Churros -A light and fluffy fired dough with hints of liquorish.

Well there you have Top Hat Catering and Entertainments menu for Cinco De Mayo.  If you don't feel up to cooking yourself remember Top Hat Catering and Entertainment is available for all you Washington DC catering needs. 

Summer Time Food Idea....Pulled Pork Flatbread with Smoked Gouda and Arugula

Summer is just a few weeks away and Top Hat Catering and Entertainment has already started making preparations and trying new menu ideas.  We just catered a party this past weekend in Washington, DC and served a pulled pork BBQ flat bread with smoked gouda and arugula; it was wildly popular so I thought I might share how Top Hat Catering and Entertainment does our pulled pork.


Food items you'll need:

1. 1  Pork Butt 7-9 lbs
2. 1/2 cup cumin
3. 1/2 cup paprika
4. 1/2 cup dry mustard
5. 1 cup salt
6. 1/4 cup black pepper
7. 1/2 cup granulated garlic
8. 1/2 cup onion powder
9. 1/4 cup brown sugar

Other items you'll need:

1. 20 lbs charcoal
2. 2 bags of mesquite chips (soak in water)

Process:

1. Combine all dry ingredients.
2. With a sharp knife score the fat cap of the pork butt in a one inch diamond pattern.
3. Liberally coat the pork butt with the dry rub on all sides and let set in for about an hour, during this time get your smoker going.
 4. Smoking depends on the device your using.  You dont want your pork to cook over direct heat, you want the ambient smoke and heat to cook for you.  If you have a long barrel grill, set up the coals on one side of the grill.  If you have the classic round grill, do the same on one side of the grill.  If you have a smoker, then you probably know how to smoke and you can read on with the cook times.  So depending on the grill type you have to get your coals going so that they are grey but not on fire.
5. Make a pouch using foil and put about a handful of soaked wood chips keeping the pouch fluted.  Set 2 of these pouches a few inches from the coals towards where the pork will sit.
6. Place your seasoned and scored pork butt fat side up on the grill and cover with the lid.
7. Every 2 hours you're going to have to go and stoke the fire and probably add 2 new wood chip fluted pouches.
8. Around hour number 8 the meat should be starting to pull away from the bone.
9. Total smoke time for a 7-9 lb butt should be 14-18 hours.
10. When your butt is done smoking and the bone can be effortlessly pulled out you are done.
11. All you have to do now is let the butt cool down and remove the fat cat and shred up.
12. You can top with BBQ sauce or a cider vinegar mixture or just eat as is.

I hope you enjoy some good pulled pork this summer and don't forget Top Hat Catering and Entertainment is Washington, DC's leading caterer. 

Spring is Here and Top Hat is ready! Look inside for a scratch made BBQ sauce!

Spring is finally here!  That means the season for BBQ's, weddings, family reunions, engagement parties, anniversary parties and more is here!  Washington DC's premier catering company is here to serve you!  Top Hat Catering and Entertainment has lots of fun and delicious recipes that can impress your partys' guests.  Our seasonal farm fresh produce is transformed from summer tomatoes, jalapenos and peaches to a sweet and tangy smoked jalapeno and grilled peach BBQ sauce on a slab of slow smoked baby bay ribs.  If your looking for a Washington DC caterer who will deliver; Top Hat Catering and Entertainment is your company. 

Smoked Jalapeno and Grilled Peach BBQ Sauce recipe
 4 whole ripe tomatoes
 2 medium jalapenos
 1 ripe peach
 1 small vidalia onion
 2 garlic cloves
 1/4 cup brown sugar
 1/4 cup dark molasses
 1/4 cup apple cider vinegar

Bring a pot of water to boil.  Score the non vine side of the tomatoes with an "X".   Place in boiling water for about 30 - 45 seconds, place immediately in  ice water.  The skin should peel right off.  Then cut into large dice.

On the grill get a good smoke going with wood chips, this can be done in the oven as well.  Slice jalapenos in have and remove the pith and seeds. Peel, slice in quarters and remove the pit from the Peach. Smoke peach quarters and halved jalapenos for 10-15 minutes.  When the jalapenos are done smoking place them in a ziploc bag and in the freezer for about 10 minutes, then remove the skin.

In a sauce pot mix the vinegar, onion, minced garlic clove and molasses.  Let simmer for about 10 to 15 minutes.  Add diced tomatoes, jalapenos, peaches, brown sugar and simmer for 10 to 15 minutes.  Run the mixture through a food mill or a blender and transfer back to the sauce pan and let simmer for an additional 30 minutes stirring occasionally to prevent burning and sticking.

And then you have a delicious and different BBQ sauce for your Washington DC summer BBQ's.

  

Come check out Top Hat Catering at the Lodge at Little Seneca this Sunday April 7th

Top Hat Catering and Entertainment will be a feature cater at the unavailing of the new outdoor tent at the Lodge at Little Seneca, one of Washington DC's most beautiful venue.  Whats better than viewing a beautiful vendor? Coming to see one of Washington DC's most innovative caterers.  Top Hat Catering and Entertainment will be there from 1pm to 5pm, come try our grilled tomato and roasted pepper gazpacho shooters or our roasted garlic pesto cream tortellini.  If you have any questions email us at info@TopHatdmv.com or call at 301 744 9323.  

Washington DC's most innovative Catering Company,

Top Hat Catering and Entertainment