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Wednesday, July 19, 2017

LABOR DAY GAME!!!



College football season is almost here!  Georgia Tech is hosting the University of Tennessee in the Chick-Fil-A Kickoff Game on Labor Day in Atlanta, Georgia.  





The teams are playing in the brand new Mercedes Benz Arena (which will be the Atlanta Falcons' new home). Excited for college football but also really looking forward to seeing and touring the new stadium.  It's an 8:00pm kickoff in Atlanta, Georgia.



VS

We won't be bringing our RV, but we WILL be tailgating!  I'm preparing food that's easily made in advance and that will be OK transporting in coolers and then tasting good in the hot sun.

Here's what I'm bringing:


SMOKED SALMON DIP WITH BAGEL CHIPS

PORK TENDERLOIN SLIDERS
BROCCOLI SALAD

CITRUS COOLERS

DESSERT:
BUTTERSCOTCH BLONDIES

SMOKED SALMON DIP WITH BAGEL CHIPS
Martha Stewart


marthastewart

1/4 cup mayonnaise (I use Hellman's)
4 oz cream cheese
1 TBSP capers, rinsed and drained
1 TBSP red onion, diced small
2 tsp fresh lemon juice
1/2 tsp prepared horseradish
2 oz plus 2 more oz thinly sliced smoked salmon, coarsely chopped
1 TBSP chopped fresh parsley
Bagel chips, for serving

In a food processor, combine mayo, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon.

Process until smooth, about 20 seconds. Transfer to a small bowl, and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.


PORK TENDERLOIN SLIDERS
(Adapted from Southern Living)

Sauce

2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika

Combine all ingredients; cover and chill at least 8 hours or up to 4 days.


Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Tenderloins

3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano
Small rolls (such as Hawaiian)


Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Trim fat off tenderloins. Place in large baggie or container.

Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 2 days).

Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes.

Slice and serve with rolls and sauce. Can be refrigerated at this point and are delish cold.































BROCCOLI SALAD

1 cup mayonnaise
⅓ cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads of broccoli cut up into florets
¾ lb bacon, cooked and chopped
½ cup toasted slivered almonds
2 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved

Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes or up to 3 days.

Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving bowl.

Toss the dressing with the rest of the salad ingredients just before serving (so the ingredients stay crunchy) and stir.

BUTTERSCOTCH BLONDIES


I've been making these bars since I was a teenager - they've held the test of time.  I still LOVE them!

3⁄4 cup butter (softened)
3⁄4 cup firmly packed light brown sugar
1⁄2 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 2⁄3 cups butterscotch morsels (or one large bag)
1 cup walnuts or pecans chopped (optional)


Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. Beat butter and sugars in a large mixing bowl until creamy.

Add eggs, and beat well.

Stir together flour, baking soda and salt, and then add to butter mixture.



Stir in butterscotch morsels and chopped nuts, if using.

Spread into prepared pan.

Bake 30 to 35 minutes until top is golden brown and center is set. Cool completely in pan on wire rack.

Cut into bars.

THIRST QUENCHER:

CITRUS COOLERS

This drink sounded like the perfect solution to a hot weather game, AND it has GT colors (yellow!).

2 oz Vodka
1 oz strained fresh lemonade
1/2 oz strained clementine juice
splash of lime juice

Mix all ingredients together and serve over ice.  Alternately can be served "up" after shaking ingredients in a shaker.  ***Can also add a splash of club soda to lesson the "punch" of the alcohol!

NOW - onto the important decision of WHAT TO WEAR???!!!!!

It's indoors, so that eliminates the worry about being in the hot sun in Atlanta, Georgia.  But, there will be a bit of walking, so probably no cute wedges.  Here's what I've come up with - an outfit that's super cute, fashion-forward, yet comfy all at once.  I'm wearing a velvet top (HUGE for fall 2017!) as well as a new CLEAR bag (since the new NCAA rules demand a see-through bag only to enter the stadium).  And I actually found a pair of flat sandals that are stylish AND comfortable.  See below.

GO JACKETS!

*Top (Nordstrom)
*Shoes (J Crew)
*Skirt (J Crew)
*Necklace (J Crew)
*Bracelets (mine - old Tory Burch and Honesty)
*Earrings (J Crew)
*Purse (mine - but similar one here)

A few pics from the game:



















*All photos are mine unless otherwise noted.

Wednesday, July 5, 2017

SUMMERTIME FOOD!


So - our daughter just got married and following a year of wedding planning and an intense (but very very fun) wedding week, my husband and I headed to our oasis - THE BEACH.  We enjoyed some great food (as usual) but I wanted to share these 2 recipes which ended up being our favorites.  We even fixed them again for family over July 4th!  Hope you like them as much as we do!

MENU:
SMOKED FISH DIP
ROASTED SHRIMP WITH GREEN GODDESS DRESSING
M&M BARS
THE BEACHWALKER

SMOKED FISH DIP
catebogue
 2 lbs fresh fish (cod, haddock, grouper or your favorite white flaky fish)
Extra virgin olive oil
~ 1 TBSP Liquid Smoke
1 cup good mayo (like Hellman's or Dukes)
1 package of Boursin cheese
8 oz cream cheese (I use 1/3 less fat)
1/2 cup chopped sweet onion (I use Vidalia)
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 TBSP chopped fresh thyme
1 TBSP hot sauce (I use tabasco)
Freshly ground pepper and sea salt to taste

Season fish with salt, pepper and drizzle some olive oil over.  Then drizzle the tablespoon or so of Liquid Smoke all over the fish.


catebogue
 
Bake at 300 degrees until fully cooked and flaky (~ 20-25 minutes or so).

Cool fish and shred with your hands (making sure there are no bones or skin).



Add fish to a food processor with all remaining ingredients and puree until fairly smooth (or use a hand mixer).  Add additional mayo if needed to get a spreadable consistency.
catebogue



catebogue
Serve with chips, crackers and/or fresh raw veggies. I also like to top each serving with a bit of hot sauce!

ROASTED SHRIMP WITH GREEN GODDESS DRESSING
(Adapted from Ina Garten)

This recipe is absolutely fabulous!  Of course the shrimp is tastier when it's freshly caught like we were able to enjoy in Florida, but it's still great with shrimp you can buy at your local grocery store or specialty food store like Whole Foods or Fresh Market.  The secret is the green goddess dressing though - to die for! My guests were eating it by the spoonful! It's of course also fabulous as a salad dressing.

For the shrimp:
2 lbs large shrimp (14 to16 shrimp per pound)
1 TBSP good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

For the Green Goddess Dressing:
1 cup mayonnaise (I use Hellman's or Dukes)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 tsp anchovy paste
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup sour cream
2 stalks celery, cut into sticks

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on.

Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.




Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.



For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender or food processor, and blend until smooth.

 Add the sour cream and process just until blended.




Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.

THE BEACHWALKER

We were at the beach with my brother and sister in law and had brought me some fresh mangos, and  we decided we needed to create a specialty drink to commemorate the weekend (and the fact that our daughter had just gotten married the prior weekend)!

Here's what we came up with (makes roughly 4 drinks):

In a blender add:

~ 5 oz good rum
1/4 cup cream of coconut
1/2 cup orange juice
1 cup chopped mangos or ~3/4 cup mango puree (can also use frozen mangos here)


Blend all with ice in a blender until smooth.  ENJOY! You can be cute and top with an orange or pineapple slice.

M&M BARS

I made this dessert up to use up left over mini-M&Ms and Semi-sweet chocolate morsels.  You can't mess it up unless you overcook it.  SO good! They are the PERFECT "bar" consistency.




2/3 cup butter, softened
2 cups brown sugar
3 eggs
1 tsp vanilla extract
2 3/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips or M&Ms or whatever you have on hand


Preheat oven to 350 degrees F. Grease a 9x13 pan or place parchment paper down.
Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.

Stir together the flour, baking powder, and salt and stir into the butter mixture until a soft thick dough forms. Stir the chips in by hand. Then spread the mixture in the pan.

Bake for 30 minutes. Remove and let cool completely before cutting into bars. Store in a tightly sealed container.





The sunrise view one of the gorgeous early mornings I was at the beach this year: