Chef Covas

01/10/2025

No plans for tomorrow? It’s not too late to join us at our Winter Wonderland Vendor Event at The Asbury from 1-4pm.

Food, drinks, music, Hand & Stone Chair Massages, The Dry Bar, kids activities, and more… and the best part, IT IS ALL INCLUDED IN YOUR TICKET PRICE!

Get your tickets now: https://bit.ly/41fpi3n. You can also purchase tickets at the door but we can only take cash or Venmo (we will not be able to process credit cards).

01/07/2025

❄️Join us THIS SATURDAY for a Winter Wonderland like no other❄️

✨ Whether you're looking to indulge in gourmet bites, sip on winter-inspired cocktails, or just soak in the festive vibes, we've got it all covered! 😍

🎶 Live Music
🍣 Sushi to Order
🌮 Mogo Tacos
🍴Passed App's
🍰 Dessert Bar
🍸 Cocktails
🔥Swag Bags

Top-notch Vendors
- Hand & Stone
- The Dry Bar
-Spiritual Readings
- Permanent Jewelry
- Photo Both
- Kids Table....and SO MUCH MORE!

This event is family-friendly, so bring the whole gang for a day full of excitement, and a whole lot of fun!

Get your tickets!

https://www.eventbrite.com/e/winter-wonderland-delicious-bites-winter-cocktails-live-music-tickets-1102492888909?aff=oddtdtcreator&fbclid=PAY2xjawHpZ31leHRuA2FlbQIxMAABpr407JgXGrwf555VDu2prIIRe3AJsvQWdn3TuO6B-cG7dKVKiRtUcNsPzQ_aem_cvESmFyFMSs-c2Dj0hzRGw

Join us for an enchanting afternoon filled with delectable bites, delightful drinks, toe-tapping tunes and the festive fun of the season.

01/05/2025

True winter weather is kicking in here in the Northeast and we’re ready for soul warming comfort foot.. Hello Veal Osso Buco! Visit our IG or TikTok pages to watch the full video. Enjoy!

Notes: 1- This can also be made with pork if you don’t want to use veal. You can prepare the same way. 2- We are serving ours up with Creamy Parmesan Polenta that we showed you how to make in an earlier video.

Veal Osso Buco

Ingredients:
3-4 pounds veal shanks, bone in
All Purpose flour seasoned with salt & pepper for dredging
1 stick salted butter
1 yellow onion, medium diced
2 stalks celery, medium diced
2 carrots, peeled, medium diced
6 cloves garlic, thinly sliced
1 heaping tbsp tomato paste
1/4 c red wine
1 c chicken stock
bouquet of thyme, parsley, celery leaves and a couple of bay leaves

Preheat oven to 300 degrees. Dredge the veal lightly on all sides with flour. We are using a clay Portuguese pot but you can use a Le Creuset or any oven safe pot. Heat some olive oil in the bottom of your pot and sear the veal for about 3 minutes on both sides. After searing, remove meat from pot and melt butter. Add onion, celery and carrots and saute. Add in garlic and tomato paste and coat the mixture well with the tomato paste. Continue sauteing for 6-7 minutes. Add 1 tsp coarse salt. Deglaze with red wine. Bring to a simmer and simmer for 4-5 minutes. Add in chicken stock, return seared veal to the pot, add bouquet of herbs and another pinch of coarse salt. Turn off the heat, cover and put in the oven and cook low and slow in the oven for 6 hours.

Remove pot from oven and carefully remove meat and any bones from the bottom, as well as your bouquet of herbs and bay leaves (which can be discarded). Using an immersion blender (or blender or hand mixer), puree all of your remaining veggies and broth into a thick sauce. Once pureed, put the heat on low on the stove and let it reduce for about 20 minutes until nice and thick. Break the veal up into smaller pieces with a fork and add back into your sauce. Combine and serve over polenta or the starch of your choice.

01/01/2025

Happy New Year! Today we are whipping up some Creamy Parmesan Polenta that is perfect as a side dish but the possibilities are endless, you can use it in breads, polenta cakes, air fried polenta sticks and more. And if you are trying to kick off the New Year with some healthier options, polenta is a good source of fiber and protein. Head over to IG or TikTok for the play by play video! Enjoy!

Creamy Parmesan Polenta

Ingredients:
2 tbsp olive oil
1 stick salted butter
1/2 white onion, small diced
1 shallot, small diced
3 cloves garlic, small diced
4 c chicken stock
1 package of polenta (2 cups)
1/4 c heavy cream
1/4 c parmesan cheese
1/2 c sour cream
1 large pinch of coarse sea salt

Heat a large pot, add olive oil and butter. Melt down. Add onion, shallot and garlic and saute for about 6 minutes until translucent. Add chicken stock to the pot and bring to a simmer. Once simmering, start whisking and slowly add polenta, keep whisking until a creamy consistency starts to form. Lower heat. Continue whisking and add heavy cream. Whisk to combine, add parmesan cheese. Switch to a wooden spoon and add stir in sour cream and a pinch of sea salt. Once everything is combined, turn off the heat, cover and let rest and finish cooking for about 5-6 minutes. When you are ready to serve, uncover and fluff up with a spoon.

12/04/2024

🎉 Winter Wonderland Vendor Event! 🎉

Join us for an unforgettable celebration at our Winter Wonderland event on January 11, 2025 at The Asbury Hotel! ❄️✨

This incredible event will bring together amazing local small businesses, delicious bites, winter cocktails, live music, and more! It’s the ultimate opportunity to connect, network, and enjoy a magical time. Let’s make this the BEST party of the year! 💫

Event Details:
🗓️ Date: January 11, 2025
⏰ Time: 1:00 PM-4:00PM
📍 Location: The Asbury Hotel

We will have:
🍣 Sushi Station from Tony’s Sushi
🌮 Taco Station from Mogo Taco
🍰 Sweet Treats from BS Bakes NJ
💍 Jewelry from Bond Jewelry
🎤 Live Music & Lighting from DJ Arpi
🎥 360° Photo Booth from Red Sky Events
🎁 Swag Bags with goodies from Chef Covas Catering and so much more!

🎟️ Get Your Tickets Now! 🎟️
Don’t miss out on this winter wonderland experience.
Tickets 👉 https://bit.ly/41fpi3n

Let’s make this event a HUGE success. Share the link, spread the word, and let’s get the party started! 🎉

See you on January 11th!

The Asbury MOGO - Asbury Park Chef Covas

11/09/2024

We are rolling into Thanksgiving prep, how-tos, recipes and more! Today we’re making a simple but delicious Lemon, Garlic, Cilantro Marinade for our Thanksgiving Turkey. Head on over to IG and TikTok for the video.

Tune in tomorrow to see how we prep, assemble and cook our bird.

Lemon, Garlic, Cilantro Marinade

Ingredients:
3 lemons, juiced (reserve the lemons after juicing)
15 cloves of garlic
1/4 c olive oil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp lemon pepper
1 tbsp coarse salt
1/2 bunch fresh cilantro

In your Nutribullet, juice the lemons, add garlic, olive oil, dry seasonings and fresh cilantro. Blend until a paste is formed.

nutribullet

10/31/2024

It’s Thirsty Thursday but it’s also Halloween so we’re whipping up a super easy sweet treat for the parents! Check out the video over on IG, TikTok or YouTube. Enjoy!

Boozy Oreo Dip

Ingredients:
1 container of Cool Whip (frozen is OK)
2 tbsp ovaltine or a Swiss Miss hot chocolate packet
2 shots of Bailey’s
2 shots of Kahlua
2 shot of Vanilla Vodka
3-4 Oreos, crushed
3-4 Oreos, broken into pieces for garnish
Graham Crackers or Oreos for serving

In a bowl, add all ingredients and then start combining with a spatula. (you can also use a hand mixer if you’d like) Transfer to a pie dish or shallow bowl and garnich with additional Oreo pieces. Put in the freezer for at least 30 minutes to an hour. Take out 15 minutes before you’re ready to serve. Serve with Graham Crackers or additional Oreos.

COOL WHIP Nabisco Cookies Baileys Kahlúa

10/30/2024

Thanksgiving is on Thursday, November 28. It'll be here before you know it. Let us impress your guests while you savor the moment.

View the menu: https://www.chefcovascatering.com/thanksgiving

Call 732-673-4070 early to place your order. Last year we did sell out!

10/19/2024

It’s pumpkin season friends! Pies, muffins, bread, ravioli, risotto...pumpkins, pumpkins, pumpkins! Today you can learn how to make your very own pumpkin puree or filling. Head over to our IG, TikTok or YouTube for the video! Trust us, make it once and you’ll never go back to store bought! Enjoy!

Homemade Pumpkin Puree

Ingredients:
3 sugar pumpkins
olive oil
2 tbsp maple syrup
1 tbsp cinnamon
1 tbsp fresh grated nutmeg
1 tsp salt

Preheat oven to 350 degrees bake convection. Using a sharp knife, cut the bottom and the top off of your pumpkins and cut them in half vertically right down the middle. Using a spoon, scrape out the seeds and all of the stringy fibers from the inside of the pumpkins. Brush the insides of your cleaned pumpkins with olive oil and place them face down on a foil lined baking sheet. Roast in the oven for 40 minutes until skins are blistery. Peel the skin off of each pumpkin and place the pieces of pumpkin in a bowl. Once all of your pieces of pumpkins are peeled, in a bullet or blender, add peeled pumpkin, maple syrup, cinnamon, nutmeg and salt. (If you are using a Nutribullet or smaller food processor, work in batches.) Store pumpkin puree in mason jars with air tight lids until you are ready to use.

nutribullet

10/15/2024

Guess who was featured on News 12’s Made In New Jersey segment yesterday? 🙋🏼‍♀️ News 12 New Jersey Syma Chowdhry

Thanks for having me!

10/12/2024

We’re having a lot of fun over here cooking up Fall flavors! Head over to our IG () for the full videos and recipes for:

Italian Deep Dish Baked Bread
Oktoberfest Brats w/ Mustard Dipping Sauce
Vegetarian Creamy Acorn Squash Couscous
Chipotle Pork Carnitas Chili

and so many more! Enjoy!

09/20/2024

If you are looking for a game day delight or an everyday snack, you don’t want to miss our cheesy pepperoni stuffed Boli Bites with just enough of Lidia’s Vodka Sauce to kick it up a notch. Head over to our YouTube Channel, to check out the full video. Enjoy!

Mozzarella and Pepperoni Boli Bites with Lidia’s Vodka Sauce

Ingredients:
1 store bought pizza dough, room temperature
1 ball of fresh mozzarella, cut into small pieces
1/2 c Lidia’s Vodka Sauce
1/2 c of pepperoni, small diced
4 tbsp Parmesan Cheese
4 tbsp fresh chopped parsley
4 Garlic Cloves, grated
1 tbsp or 2 of Olive Oil
salt & pepper

Preheat oven to 375 degrees. Proof your dough by letting it sit in a bowl with a little bit of olive oil. Spread it out on a cutting board. Using a scissor, cut into squares and pull apart, put a piece of mozzarella in the center, a little bit of pepperoni on top, followed by a dollop of the sauce and then roll/fold into a small ball so it’s sealed. As you assemble, add a splash of olive oil to your cast iron skillet to coat the bottom. Season the bottom of the pan with a little bit of salt, a little pepper and a little bit of parmesan cheese to form a nice crust on the bottom. Place your bites in the pan.

For the topping: In a bowl, add parm cheese, parsley, 1 tbsp of olive oil and a little pepper. Stir to combine. If needed, add a little more olive oil to form a paste.

Use a pastry brush to spread paste all over the top of your bites.

Bake in the oven for 15 minutes and bake for 15 more until golden brown. Remove from oven and sprinkle with additional parmesan and some fresh parsley. Let cool for 10-15 minutes. Serve with additional Lidia’s Vodka Sauce on the side.

09/19/2024

Listen to this week's Dining Out Jersey podcast featuring yours truly, that aired Sunday on 100.1 WJRZ and is now available online. Let us know what you think.

It's not too late to join us for this Sunday's Brews & BBQ Tailgate Party. Visit chefcovascatering.com to reserve your tix!

This week, we talk with New Jersey’s Food Network “Chopped” Champion & the Winner of Supermarket Stakeout. Chef Lauren Covas.

09/14/2024

Fall is right around the corner so we’re starting to think warm comfort food and this one is vegetarian! Our Arroz con Frijoles Negros (rice w/ beans) is delicioius, easy to make and perfect for dinner or on game day to feed a crowd. Head over to IG and TikTok for the complete how-to video. Enjoy!

Arroz con Frijoles Negros (Rice w/ Black Beans)

Ingredients:
1 tbsp olive oil
2 cans of Goya black beans, 1 can drained, 1 can not drained
1 Spanish onion, small diced
8 cloves of garlic, thinly sliced
1 tbsp salted butter
3 baby peppers, small diced
1/2 lemon, juiced
1 light beer (we used Coors Light)
1/4 c cilantro, chopped
1 tsp coarse salt

Heat olive oil in a pot, add onion and saute for a few minutes, add garlic, stir to combine and saute until translucent. Add butter and peppers and let them cook for about 3 minutes, stirring occasionally. Deglaze by adding light beer. Stir and bring to a simmer. Add can of drained beans, can of undrained beans, cilantro and coarse salt. Turn heat down to low, cover and simmer for 40 minutes. Serve over rice.

Note: to make vegan, eliminate butter.

09/13/2024

Let's Fall into Fall together!!
Get your tickets!!
Brews & BBQ!!
9/22 @ The Barn at South Holland
1-4pm (everything included in tix price)
-Live Music
-Firepits & Lawn Games
-Local Breweries & Amazing Cocktails
-Delicious Big Bites
- Live Football Streaming for the big game!

https://www.eventbrite.com/e/brews-bbq-tailgate-party-tickets-972397165097?aff=oddtdtcreator&fbclid=PAZXh0bgNhZW0CMTEAAaaeJE4PmdfB5Y34KRiDy4R1k3VqQHvR2Ec9DxtEbwNBkWFUnD8inj9xCWg_aem_8VWzhunN7Cm6YCDa1G4WcQ

We're back with another epic event! Come kick off the Fall season at our BBQ. Enjoy football, local brews & adult bevs, live music & more.

09/11/2024

Back to school, back to work, back to sports...it is go, go, go time. Prep our Egg Popovers ahead of time for an easy and nutritious breakfast in just minutes all week long. Head over to IG, TikTok or YouTube for the video. Enjoy!

Egg Popovers

Ingredients:
1 package of Boursin Garlic & Herbs Cheese Spread
1/4 c non-fat Greek yogurt
12 eggs (1 per popover/person)
1 pinch salt
1 tsp ground pepper
2 stems scallions, sliced thin
1 mini orange pepper, small diced
4 pieces bacon, crumbled
non-stick cooking spray

Preheat the oven to 350 degrees bake. In a bowl, add Boursin Cheese and break up with a fork. Add yogurt and eggs and salt & pepper. Use a fork to whip egg batter together. Add scallions, pepper and bacon and continue stirring to fold in. Spray a regular size muffin pan with non-stick cooking spray and fill each cup using a ladel. Do not overfill because they will puff up. Bake for 15 minutes and rotate. Cook a few more minutes until cooked through. Cool completely and store in a Tupperware container in the fridge. Reheat on busy mornings in the toaster oven for 2-3 minutes.

Boursin Cheese