Specialty Pasta Salad

Creole Rice Salad - Green Peppers, Celery, Grain Mustard Dressing, Pickled Banana Peppers, Sliced HBO Eggs, Herbs, Green Olives & Scallions

Specialty Side Salads

Hearts of Romaine Salad - Sweet Corn Dressing & Corn Bread Croutons. Add Poached Shrimp or Grilled Chicken

Po Boy's on Crusty French Breads

Roast Pork & Pan Fried Potatoes - Cajun Mayonnaise, Shredded Lettuce & Sliced Tomatoes

Garlic Meatball & Caramelized Onions - Meatballs in simmered Brown Gravy, Sliced Onions & Melted Provolone
Cheese. Served with Mayonnaise & Creole Mustard

Smothered Sausages - Mixed Italian & Andouille Sausages stewed with Green Peppers & Onions in a Creole
Mustard Sauce. Served with Cole Slaw

Hot Entrees

Cajun Fried Chicken - Deep-Fried Boneless Chicken Breast . Served with Gravy, Cornbread & Cole Slaw

Chicken & Andouille Sausage Jambalaya - Trilogy of Vegetables, Spicy Sausage, Roast Chicken, Tomatoes & Rice

Blackened CatFish - Creole Spiced with Pan-Fried Potatoes Braised Collard Greens & Turnips

Hot Soup

Chicken & Smoked Ham Gumbo - with Okra, Vegetables, Rice, Spices & Chicken Stock

Hot Pasta

New Orleans Style Mac "n" Cheese - Creamy Cheddar Cheese Sauce with the Trilogy of Vegetables Fennel Sausage & Cheesy Crumb Topping

NO Pasta - Chicken, Andouille Sausage & Shrimp Tossed with Cream, Scallion Parmesan Cheese & Fettuccine

Dessert

Specialty Dessert
Cinnamon-Raisin Bread Pudding - with Bourbon Whisky Sauce & Whipped Cream

Dessert Tray of the Week
Chocolate Chip, Brownies, Dream Bars, Liner Bars, Pecan Bars, Chocolate Chip & Oatmeal, Ginger Molasses, Double Chocolate-Pecan, White Chocolate Chip & Snickerdoodles Cookies.
Selection may vary depending on the size of your tray.

Boston Cafe & Catering Recipe of the Week
Our Creations

Sausage Macaroni and Cheese
Ingredients:

• 9 tablespoons unsalted butter
• 1/2 pound elbow macaroni
• 1 pound sausage meat
• 1 cup chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1 tablespoon seasonings, recipe follows
• 4 teaspoons minced garlic
• 1/4 teaspoon ground fennel seed
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne
• 3 cups grated sharp cheddar cheese (8 ounces)
• 1/2 cup fine dry bread crumbs

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

Directions:
Preheat the oven to 350 degrees F.

Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water.

Drain well. In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan.

Add the onions, bell peppers, and 1 teaspoon of the Essence, and cook, stirring, over medium-high heat until soft, about 3 minutes.

Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.

Melt the remaining stick of butter in a large, heavy saucepan over medium heat.

Add the flour, and stirring constantly with a wooden spoon, cook over medium heat

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