by Cate Bogue | Apr 30, 2018
CAPRESE ON A STICK cherry tomatoes small fresh mozzarella balls basil leaves balsamic vinegar salt and pepper toothpicks Place one cherry tomato, a basil leave (or half a leaf if it is large), and a mozzarella ball on each toothpick. Drizzle with balsamic vinegar if...
by Cate Bogue | Apr 30, 2018
BOILED SHRIMP WITH REMOULADE AND SPICY COCKTAIL SAUCES 4 quarts water 1/2 cup Creole seasoning 2 large lemons, sliced 6 pounds unpeeled, large fresh shrimp Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp...
by Cate Bogue | Apr 30, 2018
Prosciutto Rolls 2 tbsp. extra-virgin olive oil 2 tsp. grated lemon zest 1 tbsp. fresh lemon juice 6 oz. soft goat cheese, at room temperature 2–3 cloves garlic, peeled and minced 12 slices (not paper-thin) prosciutto, halved crosswise 1⁄2 cup fig preserves 1⁄2 bunch...
by Cate Bogue | Apr 27, 2018
Buffalo Chicken Balls 2 chicken breasts, baked or boiled, and shredded ¼ cup (less or more to taste) Louisiana hot sauce 1 block of reduced fat cream cheese, softened 1 ½ cups shredded sharp cheddar cheese ½ cup blue cheese crumbles ¼ cup chives, minced OR green...
by Cate Bogue | Apr 27, 2018
Olive Bites ½ c flour 1 ¼ cup grated cheddar 1/8 t dry mustard (optional) 3 tsp milk 3 T melted butter 1/8 tsp salt 35-40 pitted green olives such as manzanilla Mix all of the ingredients together (except the olives). Dry the olives as best you can and mold a rounded...
