Jerk Chicken



  • For the marinade:
  • 3 red chillis, seeded and roughly chopped
  • 2 tbs ground allspice, toasted in a dry pan
  • 1 cup finely diced spring onion
  • 4 cloves fresh garlic, finely chopped
  • 3 tbs finely chopped fresh ginger
  • 2 tbs finely chopped fresh thyme
  • 1 tbs white wine vinegar
  • Grated zest and juice of 2 limes
  • 1 tsp black pepper
  • 2 tbs olive oil
  • 6 chicken drumsticks and 6 chicken thighs (leave the skin on)
  • For serving:
  • Sea salt
  • Juice of 3 limes


  1. Put all of the marinade ingredients except for the chicken pieces into a food processor and blend together to a paste.
  2. Put the chicken into a dish and pour the paste over, making sure the chicken is coated all over. Leave in the fridge for at least 12 hours to get the best flavored result.
  3. Heat your BBQ or chargrill to a medium to high heat. Season the marinated chicken portions with salt and place on the BBQ until cooked through. The jerk chicken will look quite charred when cooked, which is the desired result.
  4. When cooked, squeeze the fresh lime juice over before serving.

Reposted from:

Seared Scallops with Creamy Pesto

Pangea Catering Seared Scallop Pesto


  • 1 pound Large Scallops, completely pat dry
  • Kosher Salt and Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 whole Lemon, zested and juiced
  • 1/2 cup Basil Pesto, homemade or store bought
  • 1/4 cup Heavy Whipping Cream
  • Micro Greens, for garnish


  1. In a medium sized cast iron skillet heat olive oil over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.} Season the scallops with salt and pepper.
  2. Place in the pan and sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a plate and squeeze lemon juice over the top of the scallops and garnish with the lemon zest.
  3. Meanwhile, in a medium sauce pan whisk together pesto and cream. Simmer until thickened, about 5 minutes.
  4. Spoon pesto sauce over scallops and garnish with micro greens. Serve immediately.


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Shrimp Scampi with Zucchini Noodles

Shrimp Scampi Zucchini Noodles  Pangea Catering


Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles,  a lighter take on shrimp scampi.

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 pound (16-24) shrimp, shelled and deveined
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/4 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 3 medium zucchini, cut into noodles
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley, chopped
  1. Heat the oil and melt the butter in a pan over medium-high heat. Add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
  2. Add the white wine and lemon juice to the pan, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lemon zest and parsley, tossing everything and removing from the heat.

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Bay Area Lunch Menu from Pangea Catering

Those of you that are familiar with Pangea Catering know that we focus primarily on weddings in the Bay Area. Today we are happy to announce that we are branching out to lunch/corporate catering! The current menu focuses on grilled entrees but rest assured that we will be expanding it in the near future. Please take a look at our corporate/lunch catering page and let us know what you think. Be sure to contact us for your next corporate event!

Crawfish Etouffee

crawfish etouffee


4 slices bacon, finely chopped
8 tbsp. unsalted butter
6 scallions, finely chopped
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 large tomato, finely chopped
1 green bell pepper, minced
1 ½ tsp. finely chopped thyme
1 tsp. paprika
½ tsp. cayenne pepper
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
2 ½ cups fish or chicken stock
2 lb. parcooked peeled crawfish tails
⅓ cup heavy cream
3 tbsp. Original Louisiana hot sauce, plus more for serving
2 tsp. Worcestershire sauce
⅓ cup finely chopped parsley, plus more for garnish
Cooked white rice

Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.

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