Local caterer shares mom's recipe - PineCreek Journal

Local caterer shares mom’s recipe

Sunday, May 12, 2019 | 1:30 AM

John Marshall, owner of John Marshall Catering, has been a resident of Gibsonia for 53 years. If you have ever been to an event that he has catered, you will never forget the creativity that goes into his menus and the expertise displayed by his creations.

Recently, John won the Best of the Chefs award at the Glass Slipper Ball in Cranberry. When asked where his love of cooking came from, his answer was his mother.

When his children were growing up, his mother, who was from Southern California, would cook Mexican food, Spanish rice and braised chuck roast for shredded beef tacos or burritos. What a delight and honor to have John share his treasures with us.

Spanish Rice

(Serves six to eight)

1 red bell pepper

1 green bell pepper

1 sweet onion

14 ounces crushed tomatoes

1 jalapeno pepper

2 cups long grain rice

3 2/3 cups water

2 teaspoons ground cumin

1 teaspoons ancho chili powder

¼ teaspoon salt

¼ teaspoon black pepper

Sauté the peppers, onions and jalapenos in olive oil. Add the rice, toast it slightly, then add tomatoes, water and spices.

Cook for 20 minutes on medium heat, stirring occasionally.

Braised Chuck Roast

(Serves 12)

1 large chuck roast

Coat with flour and sear in olive oil, browning both sides. Add the finely diced onion, cumin and ancho chili powder.

Cover with water and cook until you can pull apart with your fork. This should take about two hours on medium heat covered.

Shred with a fork for shredded beef, tacos or burritos.