by Cate Bogue | May 15, 2018
SHRIMP ETOUFFEE (Adapted from Emeril Lagasse) 6 TBSP unsalted butter 1/2 cup all-purpose flour 4 cups chopped onions 2 cups chopped green bell peppers 2 cups chopped celery 2 TBSP minced garlic 1 (14.5-ounce) can diced tomatoes 2 bay leaves 2 tsp salt 1/2 tsp cayenne...
by Cate Bogue | May 15, 2018
RATATOUILLE (Adapted from Emeril Lagasse) 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced yellow onion 2 tsp minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 1 cup diced green bell peppers 1 cup diced red bell peppers 1...
by Cate Bogue | May 14, 2018
HAM AND FIG PANINI Ciabatta bread Serrano ham or prosciutto sliced thin Swiss or fontina cheese, sliced fresh figs fresh basil leaves whole grain mustard good balsamic vinegar arugula Layer the ingredients however you prefer. Spread one side of the bread with mustard...
by Cate Bogue | May 14, 2018
BEEF TENDERLOIN WITH HORSERADISH SAUCE This is the Mac Daddy cut of meat, so you want to make sure you cook it properly. Since it’s summer, I want to grill this tenderloin. But we call it “grill-roasting” so it is tender and tasty! Grill-roasting...
by Cate Bogue | May 14, 2018
HAM AND TURKEY ROLL UPS Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer. The saltiness of the prosciutto mixed with the creaminess of...
