Welcome to the Pangea Catering & Events wedding blog. Our intent is to provide readers with a resource for helpful and informative wedding information for the San Jose area and Silicon Valley. We will provide insight into local venues, resources, and wedding professionals to make your San Jose wedding unforgettable.
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Pangea Catering supporting March For Babies in San Jose
Every day, thousands of babies are born too soon, too small and often very sick. My wife and I understand this better than most. Our son, Jacob was born 4 months premature, weighed 1.5 pounds and given only a 25%-30% chance of survival. The picture above is my son’s hand in my wedding ring. Jacob stayed in the Neonatal Intensive Care Unit (NICU) for almost 4 months after being born. During that time he Jacob underwent numerous tests and procedures including heart surgery. I’m walking in March for Babies on April 28th to raise funds for research that prevents premature birth and infant illness. To do this I need your help. My goal is to raise $2000 for the March of Dimes this year. Any donations would be greatly appreciated.
You can make donations at our team site http://www.marchforbabies.org/
Shrimp and Andouille Sausage Jambalaya
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pound andouille sausage, sliced
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 yellow bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 pound medium shrimp, deveined (20 to 24 count)
Directions
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the sausage and saute for 8 to 10 minutes, until browned. Remove the sausage, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a boil. Stir in the rice, and add the sausage, bay leaves, salt, and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
Cilantro Lime Grilled Shrimp
Ingredients
- 1 bunch fresh cilantro
- 5 medium chopped scallions
- 2 Jalapenos
- 2 teaspoons minced garlic
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 3 lbs large shrimp
Directions
- In a blender or food processor place the cilantro leaves and stems, scallions, jalapenos, garlic, lime juice, and cumin.
- Puree
- Skewer the shrimp, leaving shell on the tail.
- Marinate shrimp in puree for 2 hours.
- Grill shrimp over moderately hot fire until firm.
- Prepare a moderately hot charcoal fire.
