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...
by Cate Bogue | May 3, 2018
PULLED PORK SLIDERS (with cole slaw) 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce ½ cup apple cider vinegar ½ cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon Worcestershire sauce 1...
by Cate Bogue | May 3, 2018
MARYLAND HOT CRAB DIP 2 – 8 oz. cream cheese packages 1 c. sour cream 4 tsp. mayonnaise 2 tbsp. lemon juice (optional) 2 1/2 tsp. Worcestershire Sauce 1 tsp. mustard (dry or regular) 2 tbsp. milk 1/2 c. cheddar cheese 1 tsp. Old Bay® seasoning 1 lb. blue crab...
by Cate Bogue | May 3, 2018
Andouille-Sausage Stuffed Mushroom Caps Makes 24 24 fresh mushroom caps, stems removed and reserved 2 tablespoons olive oil ¼ cup chopped shallots 2 garlic cloves, minced 1 teaspoon fresh thyme leaves, minced 1 pound Andouille sausage, chopped ¼ cup dry white wine ¼...
by Cate Bogue | May 2, 2018
PALOMA (Recipe from Saveur) One of Mexico’s most popular cocktails, the Paloma is an amazing combination of sweet and tart with grapefruit, lime, and a pinch of salt. 2 oz tequila blanco (silver) Juice of half a lime (I use 2 TBSP of Nellie and Joe’s Key...
