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Longhorn Catering & Personal Chef Service

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Longhorn Catering & Personal Chef Service
Chef Stephen Romphf
penetanguishene Rd
Barrie, Ontario L4M 7C6

705-970-4465 | phone

  Click here to email us
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Hours of Operation
Monday:Closed
Tuesday:9:00 am - 6:00 pm
Wednesday:9:00 am - 9:00 pm
Thursday:9:00 am - 9:00 pm
Friday:9:00 am - 5:00 pm
Saturday:10:00 am - 7:00 pm
Sunday:9:00 am - 5:00 pm
Our Memberships

Longhorn Catering & Personal Chef Service

Your Personal Provider of Southern Hospitality
Longhorn Catering & Personal Chef Service, is Barrie's newest catering and in home meal planning and preperation service, providing its customers with health, quality meals that have been made ... - continue reading »

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Posted on Thursday, November 14, 2013
what better way to enjoy all that the holidays have to offer than a certified Personal Chef come to your home to prepare and serve up a multi-course holiday feast .

Service Includes a cocktail hour, soup/salad, main course and a sublime dessert that will top off your family dinner and be the talk into the new year.

Book now and receive 10% off of your total booking (new client only).



Posted on Thursday, November 7, 2013
8 While the breast is resting, if you want to make a little gravy with the drippings. Take the roasting pan with drippings and place over two burners on the stove-top on medium. Sprinkle with flour and stir until the flour is incorporated into the drippings. Slowly add stock, whisking constantly, until smooth. Season with salt, pepper, and ground sage & thyme. simmer until thick.



Posted on Thursday, November 7, 2013

6 Roast at 400° for 20 minutes, then drop the heat to 325° and roast for another 10-15 minutes, or until the internal temperature of the breast reads about 155° on a meat thermometer.

7 Once the turkey reaches that temperature remove it from the roasting pan and tent it loosely with foil. Let it rest at least 10 minutes, and up to 25 minutes.



Posted on Thursday, November 7, 2013
3 Remove the skin from the breast. Put the turkey breast between two pieces of wax paper or plastic wrap and gently pound with a mallet until it is about 1/4 inch thick.

4 Trim the pounded breast until it is roughly a rectangle. Spread a thin layer of the stuffing over the breast, leaving about 3/4 inch around all sides. Tightly roll

5 Tie the breast tightly with string and set in roasting pan.



Posted on Thursday, November 7, 2013
2 Cook bacon on medium heat until crispy. Remove the bacon to a paper-towel lined plate. You should have at least a tablespoon of fat in the pan. Heat the same pan on medium, add the and cook until the shallots begin to brown. Add the cranberries, sage and mushrooms. Stir well and cook 2-3 minutes. Add breadcrumbs, parsley, bacon, stock and stir well. Remove from the heat and allow to cool.


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