Blue Ridge Mountain Catering

10/05/2023

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10/02/2023

Have you booked a caterer for your holiday party? Send an email to [email protected] for more information!

04/28/2023

12/13/2017

Catch us today on Daytime Blueridge from 11-12, as we share one of our favorite winter recipes.

10/13/2017

We would like to thank the Community Health Center for selecting us for there Open House. Great event for a great organization.

10/10/2017

We would like to thank Daytime Blue Ridge for allowing us to share this recipe with you.

Smoked Trout Quesadillas
Ingredients:
8oz Sour Cream
4 tsp Grated fresh horseradish
2 tsp Finely shredded lime peel
½ tsp Habanera hot sauce
½ tsp Smoked sea salt
½ tsp Fresh ground pepper
5oz Goat cheese
4 ea 8in flour tortillas
12oz Smoked trout
¼ c Chopped red onion
¼ c Chopped roasted red pepper
¼ tsp Fresh ground black pepper
Cherry tomato wedges
Fresh cilantro

Directions:
• Stir together sour cream, horseradish, lime peel, hot sauce, salt & pepper. Cover and chill.
• Spread 2 Tbsp of the goat cheese over each tortilla. Arrange some of the smoked trout, red onion, and roasted pepper on half of each tortilla. Sprinkle with fresh ground pepper. Fold each tortilla in half over the filling, pressing gently.
• Cook one or two quesadillas at a time in a lightly greased skillet or on a griddle for 3-4 minutes or until tortillas are lightly golden and crisp, turning once. Remove from skillet; place on cookie sheet. Keep warm in a 300* oven. Repeat with remaining quesadillas.
• To serve, cut each quesadilla into four wedges. Dollop with horseradish sauce. Garnish with cherry tomatoes wedges & cilantro

Prep Time: 15 min Cook: 10mins Serves: 4

09/12/2017

Let us make your next tailgate easy and successful.

06/02/2017

We would like to thank Day Time Blue Ridge for allowing us to share this delicious recipe with you. Time to get your Cajun on.

Cajun Grouper w/ Crawfish Sauce
Ingredients:
4 ea (6oz) Grouper fillets
½ tsp Creole seasoning
½ cup All purpose flour
¼ cup Olive oil
½ lb Tasso sausage
1 lb Crawfish tails
1 cup Chopped yellow onion
1 cup Peeled, seeded, and chopped fresh or canned tomatoes
1 Tbsp Minced garlic
Salt & pepper to taste
2 cups Heavy cream
1 Tbsp Worcestershire sauce
1 Tbsp Hot sauce (your choice)
¼ cup Green onions chopped (green parts only)
2 tsp Fresh parsley leaves chopped

Directions:
• Season grouper filet with Creole seasoning. Dredge in flour.
• In a heated sauté pan add half of the olive oil and place filets.
• Cook until done on both sides, 4-5 minutes on medium heat.
• Remove and keep warm.
• Add rest of olive oil to sauté pan. Add tasso and cook, stirring often, for 2-3 minutes.
• Add yellow onions and season with Creole seasoning.
• Add the crawfish and cook all, stirring for 2 minutes.
• Add the tomatoes and garlic, season with salt & pepper, and cook, for 3 minutes more.
• Add heavy cream, Worcestershire, and hot sauce, and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the cream thickens and reduces by one third, 6-8 minutes.
• Add green onions. Season again with salt and pepper.
• Plate grouper and top with crawfish sauce. Garnish with chopped parsley.

Prep Time: 15 min Cook: 15 min Serves: 4

06/01/2017

Catch us on Day Time Blue Ridge, this Friday from 11-12 (WSLS-TV Channel 10) as we share a great summer time recipe.

05/06/2017

We would like to thank all the VCOM graduates. It has been a pleasure feeding you over the last 4 years. Great day for graduation picnic.

04/07/2017

Catch Creole That next week at the following locations and times:
Tuesday (4/11) in Floyd at Bell's Towing from 11am-2pm.
Wednesday (4/12) in Blacksburg at MOG from 11:30am-1:30pm.
Thursday (4/13) in Blacksburg at VT CRC Pavilion from 11am-1:30pm.