OUR COMMERCIAL WITH THE FORD MOTOR COMPANY!!!

I am really proud to announce.....My Ford commercial has been posted to the web! Rock That Plate Cafe & Catering- Ford Motor Company's Commercial is posted on the web! Check us out! YOU CAN WIN ONE! Click on the watch Transit Connect video!
https://www.fordbuildyourbusiness.com/default.aspx

New Rock That Plate Catering Menu!

Our New Rock That Plate Cafe Menus!

2012 Transit Connect Premium XLT Wagon Winner! We are moving on up with help from our friends!

Our amazing new logos are in. You will notice fantastic changes at the restaurant, new menus, new signs, restaurant fronts, the Transit is being wrapped, and changes on our website! I want to give a BIG THANK YOU to local graphic designer Scott Smith. He is brilliant! A huge WE LOVE YOU goes to Patrick Rich from Healthy Hometown- coordinator and nutritionist for this grant.

Sandy Hood is wrapping our Transit on Monday. She deserves all the business we can send her! She is also a woman owned business. SHE IS DONATING HER TIME AND MATERIALS! Here is a link for info on Sign* A *Rama:
http://www.signarama.com/store/local/louisville-dixie-ky/map

Sandy Hood from Sign*A*Rama - Dixie
4436 Dixie Highway
Louisville, Ky. 40216
502.448.2134 store

This is our 2012 Ford Transit Connect XLT Premium Wagon that we won in a contest in January. THANK YOU Ford Motor Company!!! This totally customizable Transit Connect has rocked our world!! Bill Collins Ford help us locally with ordering and customization. A big shout out goes to Marcus McClung. He is a Ford expert! You need a Ford from this guy!
You can reach him at:    
mmcclung@mail.e-pulsetrak.com

We opened a second aspect of our company as a direct result of having the Transit! We are now catering with the greatest of ease. Moving loads of product in and out of any job is a breeze. I can actually stand up inside of the Transit. That saves your back tremendously. It holds a ton of equipment. It gets better gas mileage than our previous truck. We now have Hands free phone sync system so, Oprah will be happy. It also is a BEAUTIFUL moving "billboard" for my company. I currently rock the new mica-stone color just released this year (2012).

If you see us rolling around town. We will stop and let you look inside! We named him "ROCKY" for Rock That Plate Cafe! We hope to have a fleet of these beauties soon. Remember, you can ROCK THAT PLATE and now the ROAD!!!!

Here is a link to find out more about the Ford Motor Company & the Transit Connect !
http://www.ford.com/trucks/transitconnect/

Healthy Hometown Restaurant!

I am very excited to announce that Rock That Plate Cafe has been chosen to join this fabulous program. We will be working to provide all of the nutritional information on each menu item. We will be creating some new menu items with the help of a nutritionist. I am very thankful to be given the opportunity to be a part of this great program. I will be letting everyone know what we are working on. We want to focus on great tasting health minded food options.

Click this link to find out more !!

Rock That Plate Cafe!

I am sooooo excited to announce. ROCK THAT PLATE CAFE! will be opening at the Kentucky State Fair and Expo Center in September 2011. I have been feverishly working on this for more than 6 months. I will be serving lunch and dinner. Entree salads, homemade soups, sandwiches and desserts. Prices range from $5.00 to $12.00. I will post my complete menu soon. Please stop on over to have a great meal!

Grilled Potatoes!

Come on! Potatoes, bacon, red peppers and onions grilled! Life is GOOD!

No secrets here. Just lightly oil your heavy aluminum foil of choice. Fold into a tight package and grill slowly until tender.

 Here we go!
4 to 6 medium potatoes- sliced with skins on. How many depends on how many people you are feeding.
2 Vidalia onions or Spanish white- sliced into thin half moon pieces.
1 red pepper- sliced into strips
2 cloves of garlic- sliced thin
3 strips of bacon cut into half
kosher salt and pepper - to taste

1 tablespoon of vegetable oil
large doubled piece of heavy duty aluminum foil

Fold your foil in half. In the center spread your veg oil around to cover the foil. Place your potato slices in the center. Salt and pepper them. Layer your onions, red peppers, and garlic on top of the potatoes. Salt and pepper again. Bacon is inherently salty so go easy on this layer. Drape your bacon over your veg combo. Roll the foil in half and crimp. Crimp both edges. Make sure that you make a tight package. Place on your lower heat side of your grill. Turn your package on all sides every 15 minutes. After around 45 minutes sneak a peak and check to see if your potatoes are tender. If not...roll the package back up and keep on grilling.

 I believe that summer deserves a bit of indulgence. Besides bacon is love. It is said that even Vegetarians miss bacon. Your family and friends will love this! Remember, you can ROCK THAT PLATE!

Cabbage and dill!

Add everything to the saute pot and cook on medium high heat until your cabbage is wilted.

1 head of cabbage- sliced thin
2 tablespoons of butter
2 tablespoons of olive oil
salt and pepper to taste.
1/2 to 1 tablespoon of dried dill weed- depends on how much you like it.
1/4 cup of chicken stock


Sauté your cabbage in the oil and butter with all of the seasoning on medium high heat. When the cabbage
begins to wilt add the chicken stock. Simmer on your burners lowest setting until you want to serve.

This is a super fast side dish. I usually make this with winter type dishes. Like smoked sausages and potatoes. Enjoy! Remember, you can ROCK THAT PLATE!

Scalloped Potatoes with Ham!

Slice your potatoes and boil until tender.

Slice your onions and dice your ham.

Make your rouex. That just means a flour paste that you will add milk to. Take 1 stick of butter and add 3/4 cup of flour. Make sure you let this simmer to remove the raw flour taste. I added my spices- pepper, kosher salt, red pepper flakes, and garlic powder.

Add 2 to 3 cups of HOT milk while continuously stirring with a whisk. Whisk in your 3 cups of shredded sharp cheddar.

Layer your potatoes, onions, ham, and pimentos.

Ladle in 1/3 of your cheese sauce. Repeat until you use all of your ingredients.

Sprinkle the top with 1 cup of cheddar cheese. Scatter paprika over the top. Bake covered with foil on 350 for 30 minutes. Remove the foil and bake until the top browns.

Here we Go!
8 to 10 Idaho potatoes- sliced thin.
water

I do leave the skins on for extra texture. Boil them until tender.

Cheese sauce:
1 stick of butter
1 cup of flour
2 to 3 cups of hot milk
kosher salt and pepper
1 tablespoon of garlic powder
2 teaspoon of red pepper flakes

Make your roux. That just means a flour paste that you will add milk to. Take 1 stick of butter and add 3/4 cup of flour. Make sure you let this simmer to remove the raw flour taste. I added my spices- pepper, kosher salt, red pepper flakes, and garlic powder. Add 2 to 3 cups of HOT milk while continuously stirring with a whisk. Whisk in your 3 cups of shredded sharp cheddar.

Filling:
2 to 3 cups of diced ham
2 white Spanish onions - sliced paper thin.
2 small jars of pimentos

Layer your potatoes, onions, ham, and pimentos. Ladle in 1/3 of your cheese sauce. Repeat until you use all of your ingredients. Sprinkle the top with 1 cup of cheddar cheese. Scatter paprika over the top. Bake covered with foil on 350 for 30 minutes. Remove the foil and bake until the top browns.

This is very comforting food. I can say it is definitely something you should only eat occasionally. This is a great dish to take somewhere. Like a pot luck party. I can say, personally, I can NOT be left alone with this. I will eat it until guilt forces me to stop. I love cheese! Enjoy! Remember, you can ROCK THAT PLATE!

Chicken Salad!

This is a great chicken salad.

I serve it on a whole wheat bun with fresh veggies!

Bake your chicken on parchment paper in a 350 degree oven. Allow them to rest before pulsing in your food processor. Pulse around 5 to 6 times depending on how much texture you like.

Here we go:
3 boneless skinless chicken breast
1 tablespoon of Herbs De Provence
1 teaspoon of garlic powder
1 tablespoon of olive oil
2 teaspoons of kosher salt
2 teaspoons of black pepper

Here is a link to make your own Herbs De Provence blend!
http://rockthatplate.blogspot.com/2011/01/spice-rubs-for-gifts.html

Rub the chicken with the olive oil. Sprinkle the herbs, salt, and pepper all over each piece. Place your chicken on a parchment lined baking sheet and bake on 350 degrees until cooked throughout. Let your chicken rest for 20 minutes. Cut into large pieces. Place in your food processor and pulse 5 to 6 times. This really depends on how much texture you want. Place in a large bowl and get ready to combine with your other ingredients.


Veg:
2 large celery ribs. Divide 3 times and dice.
6 scallions aka green onions- dice
1/2 cup of pecan pieces- toast in a dry pan on medium heat. You will begin to smell a real nutty flavor. Around 3 minutes.

Sauce:
1/2 cup of good mayonnaise
zest and juice of one lemon
zest of 1/2 of an orange
1/2 cup of golden (Sultanas) raisins. Plump them by adding 1/2 cup of hot water them drain when they swell.
2 teaspoons of dried tarragon- rub the tarragon between your fingers to release the flavor.

Combine your sauce ingredients and combine with a whisk. Fold in the chicken and remaining nuts and veg. You may not need more salt and pepper because your heavily spiced the chicken before roasting. That is a matter of taste.

This is a fantastic chicken salad. I make it often. I really like the play of sweet, salty, nutty, and the herbs. Use the tarragon judiciously! You do not want this to taste like black jelly beans. I suggest you take this to parties like baby showers, Easter, Church functions, and so on! Enjoy! Remember, you can ROCK THAT PLATE!