by Cate Bogue | May 12, 2018
GRILLED CHIPOTLE CHICKEN (Adapted from Hoboken Digested) This recipe says it serves 2-4, so I’ll double it to feed my group. 6 chicken drumsticks 1 (7 ounce) can chipotle peppers in adobo 2 tablespoons honey 1 teaspoon vinegar 1 garlic clove juice of 1 lime 1/4...
by Cate Bogue | May 12, 2018
HONEY SESAME SHRIMP (Adapted from Hoboken Digested) 1.5 lbs jumbo shrimp, peeled and deveined 5 tbsp sesame oil 3 tbsp rice wine, sake, or dry sherry 3 tbsp soy sauce 1 1/2 tbsp honey 1 1/2 tbsp sesame seeds 1 tbsp Thai sweet chile sauce 1/2 tsp Chinese five-spice...
by Cate Bogue | May 12, 2018
OPEN FACE CHICKEN CLUB SANDWICHES (Adapted from My Recipes) 1 TBSP olive oil 4 (6-ounce) skinless, boneless chicken breast halves (or use a rotisserie chicken) 1/4 tsp kosher salt, divided 1/4 tsp freshly ground black pepper 2 tsp fresh lemon juice 3 TBSP canola...
by Cate Bogue | May 12, 2018
MY EGG SALAD FINGER SANDWICHES Here’s my version of the classic. Super easy. 6 hard boiled eggs 1-2 TBSP Hellman’s mayo 1-2 tsp Jane’s Crazy Mixed Up Salt Thinly sliced white bread (such as Pepperidge Farm) I throw the eggs into my food processor and...
by Cate Bogue | May 3, 2018
LOW COUNTRY BOIL with cocktail sauce (Adapted from all recipes) This recipe serves a lot of people! Easily can be halved for a smaller crowd. 5 lbs of frozen Snow Crab legs (if desired) 3 lbs of large shrimp, unpeeled 3lbs of crawfish or conch (if desired) 3 lbs of...
