by Cate Bogue | May 14, 2018
STEWED OKRA AND TOMATOES (Adapted from Patrick and Gina Neely) I love okra and tomatoes, but I find people are either on one side of the fence with this dish or the other – no middle ground on people’s opinions of okra! My husband isn’t a fan, so I...
by Cate Bogue | May 14, 2018
SPICY HONEY-LIME GRILLED DRUMSTICKS (Adapted from Southern Living) I’ll be doubling this recipe for my group of 10. 8 chicken drumsticks 1 tsp salt 1/2 tsp pepper Vegetable cooking spray Spicy Honey-Lime Barbecue Sauce Garnishes: fresh cilantro leaves, lime...
by Cate Bogue | May 14, 2018
SOPPRESSATA SANDWICHES WITH TOMATO JAM AND CAMEMBERT (Adapted from Food and Wine) Some people have a weakness when it comes to ice cream or cookies. Not me. I could sit and eat a bowl of roasted tomatoes every day! Most tomato jam recipes call for boiling the...
by Cate Bogue | May 14, 2018
GRILLED FLAT IRON STEAK (Adapted from Kevin Gillespie) 1/2 cup canola oil 1/2 cup chopped fresh parsley 1/3 cup thinly sliced fresh chives 1/4 cup chopped fresh tarragon 1 teaspoon lemon zest 1 (1 1/4-pound) flat iron steak Kosher salt and freshly ground black pepper...
by Cate Bogue | May 14, 2018
WHOLE GRILLED BEEF TENDERLOIN (Tragaer) RECOMMENDED PELLETS: Oak, Pecan or Hickory SERVES: 4 to 6 2 TBSP extra virgin olive oil (divided use) 1 2- to 3-pound filet of beef, trimmed, preferably center cut (see Note below) Traeger Beef Rub or Prime Rib Rub, or coarse...
