So several things are converging at once to make this upcoming weekend a special one. It’s not only Memorial Day weekend, but it’s my father’s 80th birthday, AND we are celebrating the occasion with a beach party with lots of family! Should be very fun!
Here’s what I and my fabulous sister-in-law are preparing for the family to enjoy:
catebogue |
Cover the fruit with the oat mixture.
Slowly drizzle the milk mixture over the oats.
Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
Photo Credit: Recipe.com |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
catebogue |
SMOKED SALMON SPREAD
foodnetwork |
Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Mince the salmon.
Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
Photo Credit: Cate Bogue |
1 8-oz. pkg. cream cheese, softened (I always use low or non-fat here)
1 TBSP lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus (which is one container of Sabra hummus)
1 cup chopped cucumber (I use hothouse or English – tastes so much better)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (buy fresh and crumble it yourself)
1/3 cup sliced green onions
Pita chips, bagel chips and/or multigrain tortilla chips
Photo Credit: Cate Bogue |
In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.
Evenly spread hummus on cream cheese layer.
Photo Credit: Cate Bogue |
Top with cucumber, tomato, olives, feta cheese, and green onions.
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.
Makes about 2-1/2 cups dip.
PAN BAGNAT
(Adapted from Alton Brown)
crackedpepper2011 |
cracked pepper2011 |
This sandwich is so good, and it’s best made ahead so the flavors sort of seep into the bread. YUM! And just so you are aware, the correct pronunciation is “pahn baht-yah” – just want you to be up to speed!
1 TBSP red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 TBSP extra virgin olive oil
1 baguette, ~ 16 to 18 inches long
12 oz canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings (optional)
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper.
While continuing to whisk, gradually add the olive oil. Whisk until thicker. Set aside.
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.
Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours (or refrigerate if longer) before serving.
TURKEY PANINIS
Provolone slices
Pear slices
1 lb Sliced Roasted Turkey breast
Apricot mustard (mix together 1/2 cups apricot jam with 1 TBSP Dijon)
Ciabatta or Focaccia bread or Rosemary Olive Oil Bread
A bunch of arugula
Prepare sandwiches, and heat in a panini press or in a pan with another pan pressing down on them until heated through.
SHRIMP SANDWICHES
These sandwiches are fabulous to have on hand – you can enjoy them for lunch or just have them available whenever anyone is hungry (which, at the beach is A LOT). I sampled them at a tennis match years ago and just had to get the recipe. They’re super easy to make and people will devour them!
2 8-oz pkgs reduced fat cream cheese
2 small cans shrimp (drain and soak in ice water 10 minutes, then drain on paper towels)
1 lg spoonful mayo
1 1/2 TBSP dried onion bits
pinch pepper
pinch garlic powder
2-3 TBSP half and half
Thinly sliced bread (such as Pepperidge Farm)
catebogue |
Blend all together in food processor.
catebogue |
Chill overnight. Cut crust off bread and spread. Cut into triangles.
These are great to have on hand when feeding a crowd! They hold up well, and (like the shrimp sandwiches) they are great for lunch, or they’ll tide people over while food is being prepped for the main event. It doesn’t get more southern than pimento cheese! You can always just serve the pimento cheese with assorted crackers.
1 lb sharp cheddar cheese
1/2 med sweet onion, chopped
1 large clove garlic, quartered
2/3 cup mayo
1 1/2 tsp dijon
1 4-oz jar chopped pimentos, drained
dash of cayenne
s & p to taste
Thinly sliced white bread (such as Pepperidge Farm)
Photo Credit: Cate Bogue |
Shred or grate the cheese and place in large bowl.
Photo Credit: Cate Bogue |
Put the onion and garlic in food processor and pulse (or chop very finely) then add to cheese.
Photo Credit: Cate Bogue |
Stir in mayo, mustard, pimentos and cayenne. Add salt and pepper.
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Cover mixture tightly and refridgerate for at least 8 hours for flavors to blend. Spread over bread and slice into triangles.
catebogue |
catebogue |
catebogue |
My sister-in-law is in charge of the dinner on Friday night, and she came up with this fabulous menu. Looking forward to being in the kitchen with her yet again!
ROASTED PORK WITH SALSA VERDE
nytimes |
Heat oven to 200 degrees F. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours.
While the pork is roasting, prepare the salsa verde.
(Adapted from the NYT)
In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
Photo Credit: Cate Bogue |
One of the great things about this meal is that you can place your pot directly on the grill and not heat up your kitchen. And I use peeled shrimp here, just because it’s so much easier to eat. But some feel that you lose flavor by doing it this way, so if you prefer, cook them with the shells on.
1 bag Crab Boil
1 TBSP Old Bay seasoning, or to taste
3 pounds new potatoes
2 (16 ounce) packages cooked kielbasa, turkey or andouille sausage, cut into 1 inch pieces (I like to cut and then brown the sausage prior to adding to the pot)
8 ears fresh corn, husks and silks removed, broken in half, if desired
4 pounds whole king crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined
2 bottles of beer
1-2 lemons, quartered
A few dashes of Tabasco (or hot sauce of choice), if desired
Photo Credit: Cate Bogue |
I’m actually browning turkey sausage AND andouille sausage as one of our group doesn’t eat pork. I’ll put the turkey smoked sausage IN the boil and serve the andouille on the side.
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Heat a large pot of water along with 2 12 oz. bottles of beer over an outdoor cooker, or medium-high heat indoors. Add Crab Boil and Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10-12 minutes (make sure the potatoes are getting soft). Add the corn and crab; cook for another 5 minutes.
Then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a plate and some crab claw crackers and enjoy!
Some of our group enjoying our bounty of seafood! Working hard on those king crab claws!
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Combine first 5 ingredients in bowl. Season with pepper.
Photo Credit: Cate Bogue |
Cut a 2 inch piece piece out of each tomato, and fill with the cheese mixture.
Photo Credit: Cate Bogue |
Photo Credit: Cate Bogue |
Place tomatoes on med-high heat on grill rack. Cover and cook until tomatoes are soft (but not mushy) ~ 5 minutes.
***You can also bake these at 350 degrees F for about 20 minutes (or until the cheese is hot).
(Adapted from All Recipes)
(Photo Credit: AllRecipes) |
Photo Credit: Cate Bogue |
You can make your own graham cracker crust for this pie, but Keebler makes a pretty good one.
Photo Credit: Cate Bogue |
Preheat oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 8-10 minutes, until pinhole bubbles burst on the surface of pie.
Photo Credit: Cate Bogue |
DO NOT BROWN! Let the pie rest 30 minutes. Chill pie thoroughly before serving. Serve topped with whipped cream (and lime slices as garnish if desired).
catebogue |
Add ice and puree to slushee consistency. Imbibe.
catebogue |
This recipe makes about 4 good size servings.
And here’s a pic of the Man of the Hour (or weekend!) taken as he and I were headed to the beach another time:
Sunset around 8:15pm at Walker’s Landing:
Sunrise at 6:20am view from the family room:
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