By susan finn September 19, 2015
On Time. Reasonably-priced. Worked with me on my menus and budget. Cleaned up after the event - even took the trash! Incredibly friendly and helpful during the planning process. Serving staff went out of their way to help out and clean up. ...read more
By Guest G. at Judy'sBook December 07, 2011
Super service at drive thru.. keep the good work ...read more
By Buttonwood Originals November 18, 2011
Can there be anything better than a clambake right in your own backyard? B&M Clambakes shows up with a fun, enthusiastic crew ready to provide delicious food. No digging holes for this clambake.....they bring all their own supplies to steam, barbecue, roast and serve. Highly recommend ! ...read more
Bobby A.'sMacaroni and Cheese Recipe Squishious, delicious in every biteIt goes down super-dee-duperly right.Oodles of noodles. Cheese by the ton.Mac and Cheese is number one! Macaroni, Macaroni, Mac and CheeseThree times daily, pretty please!Macaroni, Macaroni, Mac and CheeseWe love Mac and Cheese.- From Barney&Friends "Snack Time" Macaroni and cheese is the ultimate comfort food. Our friend, Bobby A., in the B&M; kitchen, has got the recipe down to absolute perfection - just the right amount of squishy to crispy and cheesey to noodley.Try his recipe and let us know what you think: Ingredients:1 lb elbow macaroni2 qt. chicken stock1/2 lb butterFlour ( as needed )2 c. grated Parmesan cheese1/2 lb sliced American cheeseParsley and Paprika to taste. Preheat oven to 350°. Bring 4 quarts of water to boil in a large pot. Boil elbows until they tender ( about 8-10 minutes)Rinse the elbows in cold water and set aside. Bring 2 quarts of stock to boil. While that is heating, melt the butter in a 2 qt. saucepan. Slowly add spoonfuls of the flour and mix well until you get a nice thick paste. ( In the restaurant world, this is called a "blonde roux".)Once the "roux" becomes a nice, thick consistency, whisk it into to the boiling chicken stock. Keep whisking until the stock thickens. (the liquid must boil for this to thicken)Remove the from the heat and set aside. In a large (5 qt) mixing bowl, mix together the macaroni and parmesan cheese. Next, add the stock/roux mixture and mix very well. Place the mixture into a 9" X 12" baking pan or casserole dish.Layer American cheese across the top.Sprinkle with parsley flakes and paprika. Place the baking dish into a 350° preheated oven.Bake until the American cheese browns and is bubbling. ( approximately 30-45 minutes) Serves 6Calories per serving - we're not telling....Interested in ordering from our A La Carte Menu? Visitwww.ClambakeCo.com ...read more
By B & M Catering June 13, 2012
In New England, corned beef and cabbage are often referred to simply as, a boiled dinner. As a kid growing up in Boston, a boiled dinner could consist of either smoked shoulder or corned beef, (whichever was on sale.) and lots of vegetables. Though popular with generations of Irish Americans immigrants, a corned beef dinner was not a meal commonly served in Ireland. And, as with everything else involving the Irish, even a simple meal such as this comes with endless discussions, the most contested of which is that of Red vs. Grey. Though most corned beef is a cut of brisket, there are two means of curing the beef. One, and the most popular is with the use of sodium nitrates, which preserve the meat and help it retain it's red color. The other, and older of the two, is done by simply placing the briskets in a salted brine. This tenderizes the meat and causes it to become grey in color. As Bostonians, the grey is what we were weaned on. To follow is a simple recipe that we hope you enjoy. Amounts of vegetables used can vary according to your particular likes, and remember, that as a rule of thumb, in the cooking process your brisket will shrink by 40-50% of it's original weight, so please keep this in mind. Ingredients for a family of Twelve: Just kidding. How about for Four. 6-7 lbs of corned beef1 head of cabbage2-3 lbs of potatoes (Red Bliss are nice)2 lbs of carrots1 yellow turnip1 lg onion Preparation: Place brisket in pot and cover with water.Bring to a boil, then dump water and re-cover with fresh water. This keeps brine from being too salty.Bring to a boil then lower heat and allow to simmer for 2 1/2- 3 hrs. (Or until fork tender) While corned beef is simmering, core and cut cabbage into wedges.Cut potatoesPeel and cut carrotsPeel and cut turnipPeel and cut onion into wedges When corned beef is tender, remove from brine and put in the vegetables. Simmer veggies until tender. Slice corned beef by cutting across the grain of the meat, not with it. Make a plate and have a pint. Slainte!!! Brian&Mickey ...read more
By B & M Catering March 14, 2012
The competition was challenging, but this week Igor Horta and his Big Game Sandwich recipe won the Free Superbowl Day Feast contest by earning the most "thumbs up" in our Facebook recipe contest. Here is the winning recipe: Ingredients: 2 packages refrigerated French bread dough 3 cloves chopped garlic 1/2 teaspoon dry oregano and basil 2 cups each of chopped lettuce, bell pepper, tomato and onion 8 oz. each of deli ham, salami and capicola 4 oz. sliced provolone cheese Ken's Italian Romano salad dressing Game Plan: -Place dough seam side down on a baking stone. Join ends of dough to form one circle. Make about 8 small slashes 1/2 inch deep in dough. Spray with vegetable oil and top with garlic, oregano and basil. Bake for 26-30 minutes until golden brown. Remove from oven and let cool 10 minutes. -Cut the bread circle in half horizontally. Place top half to the side. Assemble meat, cheese and vegetables on bottom half. Top with salad dressing and put top half back on. -Cut into pieces and enjoy! GO PATS! For his trouble, Igor has won a feast of Babyback Ribs, Steak Tips, BBQ Chicken, Corn Bread, Garden Salad, and Mac 'N Cheese for himself, and ten of his closest friends. Thanks to all who played along and made this soooo much fun. "Like" us on Facebook to be the first to know about more contests, prizes, games and more. ...read more
By B & M Catering February 03, 2012
Some people like to freeze-dry chicken because it can be stored up to a year and it also reduces the weight of the meat. The process involves removing all the moisture from the meat, which has less of an effect on the taste of the meat than normal dehydration. Freezing drying chicken can be easily don... ...read more
Cabbage is commonly used in coleslaw but it can also be steamed and used as a side dish. Red and green cabbage varieties make a tasty and nutritious juice that can be enjoyed alone or with your meal. You can easily transform an entire cabbage into a delicious, inexpensive juice with a countertop juicer. ...read more
