Combine all the ingredients and stir vigorously. In a large stainless steel bowl, toss all of the vegetables in the marinade and refrigerate 30 minutes. Preheat oven to 400 degrees. Drain vegetables and reserve excess marinade. Arrange vegetables in a single layer on baking sheets. Roast vegetables for 15 minutes. Cool before serving.
Recipe Archives
Fried Garlic and Goat Cheese Grits with Blackberry-Tasso Chutney
In a 1 1 /2-quart sauce pot, melt butter over low heat, and cook the garlic with Creole seasoning, salt and pepper for five minutes. Do not brown the garlic. Add milk and bring to a slow simmer. Add grits, stirring constantly. Cook for 15 minutes, stirring often to prevent grits from forming lumps, orContinue reading “Fried Garlic and Goat Cheese Grits with Blackberry-Tasso Chutney”
Crab Cakes with Lemon-Caper Tartar Sauce
Preheat over to 350. Mix together all ingredients except crabmeat and cracker crumbs. Gently add crabmeat. Add 1 /2-cup of the cracker crumbs, fold in until just incorporated. Form into 2 1 /2oz. cakes. Use the remaining cracker crumbs to bread the outside of the crab cakes. Place in refrigerator for 45 minutes before cooking.Continue reading “Crab Cakes with Lemon-Caper Tartar Sauce”
Black Eyed Pea Cakes with Roasted Red Pepper Aioli
Melt the bacon grease over medium heat and cook onions, red pepper, garlic and seasonings for four to five minutes. Remove from the heat. Place two cups of black-eyed peas with eggs into a food processor, and puree until smooth. Remove from processor and place processed peas in a mixing bowl. n a separate bowl.Continue reading “Black Eyed Pea Cakes with Roasted Red Pepper Aioli”
Barbara Jane’s Tomato Sandwiches
Combine Blue Plate Mayonnaise, sour cream and melted bacon grease, onion, and chopped bacon and stir well. Slice bread into 25-30 rounds per loaf. Spread Blue Plate Mayonnaise onto bread rounds, top with a tomato slice, sprinkle with salt and pepper. These can be made one day ahead. Arrange sandwiches on a cookie sheet inContinue reading “Barbara Jane’s Tomato Sandwiches”
Baked Stuffed Brie
Beat together well Preheat oven to 350 In a medium-sized skillet, melt butter over medium heat. Cook shallots for two minutes. Add diced pears. Cook pears for five minutes. Add Calvados and simmer until almost dry. Stir in pepper, thyme, and chopped almonds. Remove mixture from the heat, and cool completely before stuffing brie. ToContinue reading “Baked Stuffed Brie”
Artichoke Tart
Preheat oven to 325. Drain artichokes reserving two tablespoons of the marinating liquid. Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano and thyme and cook two to three minutes more. Remove from heat and cool.Continue reading “Artichoke Tart”
Sweet Potato Nachos
Preheat oil to 325 degrees. Fry the sweet potato chips six to seven at a time. Move chips often and cook to a light brown color. Drain onto paper towels. Preheat oven to 325. Once drained, place the chips on a baking sheet. Top each slice with 2 teaspoons boursin cheese and 3 strips ofContinue reading “Sweet Potato Nachos”
Shrimp Toast with Plum Dipping Sauce
Place the shrimp, egg white, onion, cilantro, cayenne, soy sauce, ginger, garlic, creole seasoning, salt and 1 /2 teaspoon of the sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put egg yolk, remaining 2 tablespoons sesame oil, vinegar, soy sauce, sherry and water in aContinue reading “Shrimp Toast with Plum Dipping Sauce”