by Cate Bogue | Apr 30, 2018
REMOULADE SAUCE 4 cups mayonnaise 1/2 cup Creole mustard 1 1/2 TBSP paprika 2 TBSP fresh lemon juice 1 1/2 tsp ground red pepper 4 large garlic cloves, pressed 1/4 cup chopped fresh parsley Whisk together all ingredients until blended. Cover and chill until ready to...
by Cate Bogue | Apr 30, 2018
BOILED SHRIMP WITH REMOULADE AND SPICY COCKTAIL SAUCES 4 quarts water 1/2 cup Creole seasoning 2 large lemons, sliced 6 pounds unpeeled, large fresh shrimp Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp...
by Cate Bogue | Apr 30, 2018
INDIVIDUAL MEXICAN 7-LAYER DIP with chips Makes about 8 individual dips *Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less. 1 (16 ounce) can refried beans 1 (1 ounce) package taco seasoning 1 cup...
by Cate Bogue | Apr 30, 2018
Smores Brownies Crust: 6 tablespoons unsalted butter, melted 1 1/2 cups crushed graham cracker crumbs 2 tablespoons sugar Pinch fine salt Brownie: 8 tablespoons (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 1 cup packed light brown sugar 3/4 cup...
by Cate Bogue | Apr 30, 2018
Greek Grilled Chicken Skewers 3 lbs. boneless, skinless chicken breast 8 12″ skewers 1⁄2 cup fresh lemon juice 1⁄2 cup extra-virgin olive oil 2 tbsp. fresh oregano, chopped Salt Pita Tomatoes, cucumber, and onions, chopped Cut chicken breasts into bite-size...
