by Cate Bogue | May 3, 2018
GRILLED CHILI GARLIC SHRIMP ¾ cup olive oil 10 cloves garlic, finely chopped 4-6 small fresh red Thai chiles (my local store didn’t have these, so I opted for jalapenos) 1½ lb. raw medium shrimp, peeled and deveined, tails removed Kosher salt and freshly ground...
by Cate Bogue | May 3, 2018
ITALIAN PANINI (Adapted from Saveur) 1 6″ rectangular piece focaccia or ciabatta 2 thin slices prosciutto 2 very thinly sliced Italian salami slices 2 thin slices fontina 1⁄2 cup arugula 2 TBSP aged balsamic vinegar Extra Virgin Olive Oil Kosher salt and freshly...
by Cate Bogue | May 3, 2018
FLANK STEAK WITH SALSA VERDE (Adapted from Food Network Magazine) 2 cups loosely packed fresh parsley 3 scallions, coarsely chopped 2 TBSP capers, drained Zest and juice of 1/2 lemon 2 anchovy fillets 2 cloves garlic, smashed 1/2 tsp dijon mustard 1/3 cup extra-virgin...
by Cate Bogue | May 3, 2018
TEQUILA MARINATED TRI-TIPS w/ AVOCADO CREAM SAUCE (Adapted from Savour the Senses) Will double this recipe to serve our party of 15. 1/2 cup lime juice 1/2 cup cilantro (chopped) 1/2 cup olive oil 1/3 cup soy sauce 1/4 cup tequila 7 garlic cloves (minced) 2 tsp lime...
by Cate Bogue | May 3, 2018
ROAST BEEF PO-BOYS Serves 20 2 four- or five-pound chuck roasts 1 head of garlic, cloves separated and peeled Tony Chachere’s Original Creole Seasoning 2 medium yellow onions, minced 2 cans Amy’s Organic Cream of Mushroom soup po-boy rolls or Leidenheimer bread...
