We headed to Auburn, AL on a chilly, misty October 17th. We ended up winning the game, and the food was a winner as well. It was a very very fun weekend. Our good friends from KY (Bill and Peggy) joined us at a rented condo just down from the Auburn stadium.

 And the joy of watching both of our son’s play their heart out at the football game was coupled with visiting our daughter, who is a freshman at Auburn. Very fun times. As a bonus, our son was able to join us after the game and stay with us for the night (along with his good friend, Ty from home).

Our indoor tailgate:

Photo Credit: Cate Bogue

Posing with our friends in the early morning of game day:

Photo Credit: Doug Bogue
Here’s what we ate:

Bagels with cream cheese

Smoked Salmon slicesplum tomatoes slicedcapers minced red onion 
fruit salad 

Appetizers – beef roll ups, mixed nuts, my salsa and chips
Grilled Beef Tenderloin with rolls and horseradish sauce
Pasta Salad with salami and fresh mozzarella
Bloody Mary Salad
Marinated mushrooms
Peanut butter brownies


1 8oz pkg cream cheese
1/2 tsp horseradish
1 tsp worchestershire sauce
1 tsp minced onion
1 package dried beef slices

Mix first 4 ingredients together and then spread on beef slices. Roll up jelly roll style and refridgerate until ready to serve. Double or triple as these will go quickly!


Mix the following ingredients together, and chill before serving:

1 small can chopped black olives
1 packet Good Seasonings Italian Dressing mixed as per directions on the back (although I use less oil)
1 bunch scallions, chopped
1 8oz pkg shredded monterey jack cheese
1 can Rotel tomatoes, mild
1 can green chiles, chopped
1 bunch fresh cilantro, washed and chopped



1 (5 lb) whole beef tenderloin
6 TBSP olive oil
8 large garlic cloves,
minced 2 tablespoons minced fresh rosemary
1 TBSP dried thyme leaves
2 TBSP coarsely ground black pepper
1 TBSP salt

Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
*Serve with horseradish sauce (mix 1 cup sour cream with prepared horseradish (at least 1 TBSP), Dijon mustard (1 TBSP) and S & P to taste.

Italian Pasta Salad with Red Wine Vinaigrette

For Pasta Salad:
12 ounce package of uncooked tri-color rotini or cork-screw pasta
1/2 cup pepperoni, diced in small dice
1/2 – 3/4 cup Italian hard salami, cut julienne style
1/2 cup or 4 ounces of provolone cheese, diced
8 sun-dried tomatoes, packed in oil, drained well, finely chopped
1/2 of a small red onion, small dice
1/2 of a red bell pepper, small dice
1/2 of a yellow pepper, small dice
1/2 of an orange pepper, small dice
4 ounce can of sliced black olives, drained – I use Kalamat
1/4 cup of minced fresh parsley – I used Italian flat leaf
1/4 cup of freshly grated Parmesan or Grano Padano cheese (good quality)

For the vinaigrette:
1/2 cup olive oil
1/2 cup red wine vinegar
2 garlic cloves, minced or pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground mustard seed
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Make the pasta according to package direction. Drain and rinse with cold water to stop the cooking process. Place in a large bowl. Add the diced pepperoni, salami, cheese, sun-dried tomatoes, red onion, bell peppers, olive, parsley and the freshly grated Parmesan cheese. Give it a good toss.

In a small bowl whisk together all of the vinaigrette ingredients. Coat and toss the salad until the salad is fully coated with the vinaigrette. Can be made one day ahead. If making one day ahead you can reserve a little bit of the dressing as the pasta will soak up a lot of the dressing. Toss with the remaining dressing right before you are ready to serve. Serves 8.

2 TBSP prepared horseradish
2 TBSP olive oil
2 TBSP vodka (optional)
1 TBSP fresh lemon juice
1 1/2 tsp hot pepper sauce
1 tsp Worcestershire sauce
Salt and pepper
3 pint(s) grape or cherry tomatoes, cut in half
4 stalk(s) celery, cut into 1/4-inch-thick diagonal slices
Celery leaves for garnish

In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Add tomatoes and celery; toss to combine. Cover and refrigerate 2 hours. Makes 7 cups. To serve, toss again to coat with dressing, and garnish with celery leaves.


1 lemon (up to 2 lemons)
4 tablespoon(s) olive oil
2 clove(s) garlic, each cut in half
2 pound(s) white mushrooms, trimmed and cut into quarters
1/2 cup(s) loosely packed fresh parsley leaves, chopped
3 tablespoon(s) snipped chives, plus additional for garnish
1 bag(s) (5-ounce) baby arugula
1 bag(s) (5-ounce) mixed baby greens
Thinly shaved Pecorino Romano cheese for garnish

1.From lemon(s), grate 1/2 teaspoon peel and squeeze 1/2 cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to boiling on high. Reduce heat to medium and simmer 30 seconds.
2.Stir in mushrooms, parsley, and chives. Transfer to large self-sealing plastic bag. Seal bag, pressing out excess air. Place bag in bowl and refrigerate 6 hours or overnight.
3.Place sieve over large bowl; drain mushrooms over bowl (do not discard drained marinade). Discard garlic cloves; set mushrooms aside. Add remaining 1 tablespoon oil to marinade in bowl; whisk until blended. Add arugula and mixed greens; toss to combine.
4.Serve mushrooms on greens. Garnish with additional snipped chives and Romano shavings.

(Adapted from very best baking)


1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 large egg
2 TBSP milk
1 3/4 cups (11.5-oz. pkg.) milk chocolate morsels
1 cup quick or old-fashioned oats

Preheat oven to 375 degrees F. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. 
Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. 

 Beat in egg.

Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9-12 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



For brownies
2 sticks unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 tsp pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt

For ganache
1 1/2 cups semisweet chocolate chips
1/2 cup heavy cream
1 TBSP unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Photo Credit: Cate Bogue
Our son, playing Tight End for UK, in action
Photo Credit: Cate Bogue
The AU War Eagle!
Photo Credit: Cate Bogue
A post game family pic!
Ross with his friend, Ty, after the big win in Auburn!
Photo Credit: Cate Bogue