by Cate Bogue | May 13, 2018
LEEK TOMATO AND MUSHROOM QUICHE (Adapted from Pip and Ebby) I don’t usually fix a quiche for tailgating. Here’s why: people would rather just pick up and nosh small bite size foods rather than commit to a whole triangle of quiche. But, I’m breaking...
by Cate Bogue | May 13, 2018
BUTTERMILK HAM SANDWICHES WITH TOMATO JAM (Adapted from the cooking channel) ***In a pinch, you can always use store bought biscuits or small rolls (like Hawaiian). This recipe makes 6 good sized biscuits – I’ll be serving around 25-30 people, so...
by Cate Bogue | May 13, 2018
GARLIC SHRIMP I make shrimp all the time, but this recipe really tasted yummy – very lemony. Love the addition of fresh thyme and shallots to the mixture as well. The shrimp burst with flavor. 2 tablespoons olive oil 1 1/2 pounds peeled and deveined, large raw...
by Cate Bogue | May 13, 2018
GRILLED TRI-TIP WITH CHILE BUTTER I love tri-tips! I have to order them from my butcher, because they are not readily available in my area, but it’s worth the call. They are just so good and easy to grill. Slice them up thinly and they are moist and tender and...
by Cate Bogue | May 13, 2018
Flank Steak Tacos with Guacamole (Adapted from Food Network) Steak: 1 (2 to 3-pound) flank steak 1/2 cup tequila 1/2 cup freshly squeezed lime juice 1/4 cup olive oil 1 tablespoon ancho chili powder Kosher salt and black pepper Guacamole: 3 avocados 1 small red onion,...
