by Cate Bogue | May 14, 2018
CHICKEN, AVOCADO AND CHEDDAR MELTS (Adapted from The Silver Palate) Serves 2-4 1/4 cup mayo 1/4 cup ketchup 1 scallion, thinly sliced on the diagonal 3 tsp chopped fresh flat-leaf parsley 1-2 whole boneless skinless chicken breast, grilled 1 ripe avocado 4 slices...
by Cate Bogue | May 14, 2018
ROAST BEEF ROLL UPS 3/4 cup (3 oz) crumbled blue or gorgonzola cheese 2 TBSP prepared horseradish 2 TBSP mayonnaise 1/2 tsp freshly ground black pepper, divided 2 TBSP tarragon or other flavored vinegar 1 TBSP honey 1/4 tsp garlic powder 2 cups shredded cabbage 1/4...
by Cate Bogue | May 14, 2018
ROASTED PORK WITH SALSA VERDE (Adapted from the NYT) 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached 3 ½ TBSP salt, plus more for salsa ¼ cup coarsely ground black pepper 2 cups extra-virgin olive oil 6 to 8 TBSP sherry vinegar 4 cups chopped fresh...
by Cate Bogue | May 14, 2018
PIMENTO CHEESE FINGER SANDWICHES 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...
by Cate Bogue | May 14, 2018
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....
