by Cate Bogue | May 3, 2018
APPLE CABBAGE SLAW (Adapted from Sassafras Catering) 5 cups shredded green cabbage 2 Granny Smith apples, cut into small cubes 1 cup minced sweet onion, such as vidalia Dressing: 1/4 cup red wine vinegar 3/4 cup mayonnaise Juice from 1 medium lemon Salt and freshly...
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...
by Cate Bogue | May 3, 2018
BUTTER BEAN HUMMUS with pita chips 2 15-ounce cans butter beans or Great Northern beans, rinsed and drained 1/4 cup fresh mint leaves 1/4 cup fresh Italian parsley 1/4 cup roughly chopped red onion or shallot Juice of 1 lemon Juice of 1 lime 1/4 to 1/2 cup...
by Cate Bogue | May 3, 2018
PIMENTO CHEESE (Adapted from Bobby Flay) 4 ounces cheddar cheese, grated 4 ounces Monterey jack cheese, grated 1/4 cup (2 ounces) pimentos (with juice) 1 pickled jalapeno, finely chopped (optional) 1/4 yellow onion, grated 2 TBSP mayonnaise Kosher salt and freshly...
by Cate Bogue | May 3, 2018
DARK AND STORMY Since it’s the middle of winter, and we (Atlantans) have just survived our first (and probably only) snow storm of the season, I thought a Dark and Stormy would be an appropriate drink for this year’s Super Bowl. There will be plenty of...
