Chicken Tikka Masala

Pangea Catering Chicken Tikka Masala


  • Directions

  1. Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
  2. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  3. Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
  4. Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
  5. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro

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Chorizo and Shrimp Stuffed Poblano Peppers

Pangea Catering Chorizo & Shrimp Stuffed Poblano

  • Olive oil to brush peppers
  • 4 poblano peppers (roasted)
Chorizo Shrimp Filling
  • 2 tablespoons of olive oil
  • 1 medium sized onion minced
  • 1 garlic clove
  • 4 ounces of chorizo sausage chopped into ½ inch cubes
  • 2 juiced limes
  • ½ cup of sherry wine
  • 2 tablespoons of tomato paste
  • ½ cup of water
  • 1 cup of cooked brown rice (I used Trader Joe’s fully cooked long grain brown rice – or you can use another brand)
  • 1 teaspoon of cumin
  • ½ teaspoon of salt
  • 1 4 ounce can of baby shrimp
  • ½ cup of chopped cilantro
  • 1½ cups of shredded cheese
Roasted Poblano Peppers
  1. Preheat oven to 400ºdegrees.
  2. Brush all sides of the poblano peppers with olive oil and place on a lined cookie sheet to roast.
  3. Roast for 5 minutes a side or until the poblano peppers start to become blistered or golden brown.
  4. Let the poblano peppers cool. Peel the outer skin from the poblano peppers.
  5. On a cutting board, make a slit and de-seed the membranes of the peppers. Set aside in a baking tray.
Chorizo Shrimp Stuffing
  1. Add the olive oil to a fry pan, and sauté the onion for 10 minutes until translucent. Add the garlic and sauté 2 minutes until fragrant.
  2. Chop the chorizo and add the sausage to the onion and garlic mixture.
  3. Pour the sherry wine, and juice of the limes into the mixture. Add the tomato paste, and water. Slowly stir the mixture, until the tomato paste dissolves and is well combined.
  4. Add the cooked rice, shrimp, cumin, salt, pepper, and chopped cilantro, stirring frequently until well dispersed. Simmer for about 2 minutes.
  5. Sprinkle 1 cup of the Queso cheese into the mixture until it melts.
  6. Fill the poblano peppers carefully with the chorizo shrimp stuffing. Sprinkle the remaining ½ cup of cheese ontop of the poblano peppers.
  7. Bake at 400º degrees for 10 minutes until the cheese ontop is golden brown and melted.
  8. Enjoy!

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Cuban Roasted Pork

Panagea Catering Cuban Roasted Pork


  • For the Mojo:
  • 8 medium cloves garlic, minced
  • 2 teaspoons (8g) ground cumin
  • 2 teaspoons (8g) freshly ground black pepper
  • 1/4 cup (about 1 small handful) minced fresh oregano leaves
  • 1/2 cup (120ml) fresh juice from 1 to 2 oranges (see note above)
  • 1/4 cup (60ml) fresh juice from 3 to 4 limes (see note above)
  • 1/4 cup (60ml) extra-virgin olive oil
  • Kosher salt


  • For the Pork and to Finish:
  • 1 (6- to 8-pound; 3 to 3.5kg) boneless pork shoulder roast, rind removed
  • 1/4 cup (about 1 small handful) finely chopped fresh mint leaves
  • 3 tablespoons (about 3 very large pinches) finely chopped fresh oregano leaves
  • Lime wedges, for serving
  • Steamed rice, black beans, and maduros, for serving



    1. For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in the refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.2.

    2. For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.3.

    3. Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.4.

    4. Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.

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Skewered Filipino Pork BBQ

Pangea Catering Skewered Filipino Pork BBQ

  • 4 lbs. pork shoulder, sliced into thin pieces
  • ¾ cup soy sauce
  • ¾ cup banana ketchup
  • Juice from 2 lemons
  • 1 tablespoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ cup brown sugar
  • ¼ teaspoon salt
  1. Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
  2. Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
  3. Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
  4. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
  5. Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
  6. Transfer to a serving plate. Serve with vinegar dip.

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Carne Asada Recipe

Pangea Catering Carne Asada


  • 2 limes, juiced
  • 4 cloves garlic, crushed
  • ½ cup orange juice
  • 1 cup chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 1 jalapeno, minced
  • 2 tablespoons white vinegar
  • 1 (2 pound) flank steak


  1. In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
  2. Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
  3. Heat an outdoor grill to high heat.
  4. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
  5. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

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Mussels Dynamite

Pangea Catering Mussels Dynamite


12 green mussels
6 tablespoons mayonnaise
2 tablespoon Parmesan cheese
1/2 teaspoon lime juice
1/2 teaspoon chili sauce, for example: Sriracha
1 heaping teaspoon sugar
1 tablespoon tobiko fish roes




Preheat the oven to 350F (180C). Clean and rinse the mussels, pat dry with paper towels.


In a small bowl, combine the rest of the ingredients and blend well.


Lay the mussels on a tray lined with baking sheet or aluminium foil, top each mussel with about 1/2 tablespoon of the cheese-mayo mixture.


Bake the mussels for 20 or so minutes or until the surface become golden brown. Remove from the oven, top with some tobiko fish roes and serve warm.

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Caribbean Rice and Beans

Pangea Catering Caribbean Rice & Beans

  • ¼ cup canola oil (or canola)
  • 2-3 garlic clove, minced
  • ½ medium onion, diced
  • 2 teaspoons creole spice
  • 2 cups uncooked long grain rice
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 13.5 oz can (1¾ cups) coconut milk
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 small bay leaves
  • salt and fresh ground pepper, to taste
  • 2¼ cups chicken broth or water (see notes)
  • 1 teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper.
  • 1 teaspoons paprika(optional)
  1. Wash rice until water runs clear. Drain water.
  2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
  3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
  4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
  5. Serve warm

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Korean Spicy BBQ Pork

Pangea Catering Korean BBQ Pork

  • 1 pound pork (thinly sliced)
  • 1/2 cup gochujang
  • 5 cloves garlic (grated)
  • 1 inch ginger (grated)
  • 1 small onion (grated)
  • 1 Korean pear (grated)
  • 1 Fuji apple (grated)
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 green onions (chopped)
  • 1/4 teaspoon pepper
  1. Mix everything in a freezer bag and marinate over night.
  2. Cook the meat on a barbecue or in a pan on the stove.

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Lobster Ceviche

Pangea Catering Lobster Ceviche


  • 1 live lobster, about 1 1/2 pounds total
  • Kosher salt
  • 1 small shallot, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoons finely minced jalapeño pepper
  • 1 1/2 tablespoons juice from about 2 limes
  • Extra-virgin olive oil


  1. Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.

  2. Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.

  3. Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.

  4. Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.

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Cajun Jambalaya

Pangea Catering Cajun Jambalaya

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs (cut in 1-inch pieces)
  • 1 pound shrimp (peeled and deveined)
  • 1 pound Andouille sausage (sliced 1/4-inch rounds)
  • 1 red onion (peeled, finely chopped)
  • 1 cup green bell pepper (finely chopped)
  • 1/2 cup celery (finely chopped)
  • 3 cloves garlic (minced)
  • 2 jalapenos (sliced)
  • 1 can chopped tomatoes (14 ounces)
  • 2 bay leaves
  • 1 1/2 cups rice
  • 3-4 cups chicken stock
  • 2 teaspoons hot sauce
  • 1/2 cup scallions (sliced plus more for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons smoked paprika
  • 2 teaspoons cayenne
  • 2 teaspoons dried thyme
  • 2 teaspoons onion powder
  • 1 tablespoon garlic powder
  • In a Dutch oven add olive oil and heat over medium-high heat. In a medium bowl add the paprika, cayenne, thyme, onion powder, and garlic powder. Season chicken and shrimp with 1/2 the Creole seasoning, Kosher salt and freshly ground black pepper. Set shrimp aside. Add Andouille sausage and chicken in batches and cook until browned, remove and set aside.
  • Add onion, bell pepper, celery, garlic and jalapenos and cook until softened, about 5 minutes. Add remaining spice mixture, tomatoes, bay leaves, rice, stock, and hot sauce. Add the sausage and chicken back to the pot, bring to a boil then reduce to a simmer, cover and cook for 15-20 minutes.
  • Remove the Dutch oven from the heat. Add shrimp and scallions to the pot, cover again and allow to cook for 5-10 minutes, until shrimp are tender. Remove bay leaves. Fluff rice and serve.
  • Tips:
    - The Jambalaya should not be dry. It should have a loose consistency.