Frittata muffins stuffed with hatch chile sausage, Gruyère cheese and finely chopped kale. Big thanks to H-E-B!
Kosher salt
Maine Crab Cakes with Lime Aïoli
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. The lime aïoli adds a tangy, refreshing flavor from my friends at Coastal Living!
Crab Cake Burgers
The most quintessential Maryland dish is crab cakes. Serve them on a platter at your fangate — you can even make mini one-bite crab cakes and serve them as finger food! Crab cakes also make a nice substitution for the traditional ground chuck burger patty on a bun. Be sure to remember the Old Bay! In Maryland, it’s basically sacrilegious to eat crab without it. 😉
Don Strange’s Shrimp and Crab Corn Cakes with Two Sauces
These are some of the appetizers that have made Don Strange Catering legendary in San Antonio. If you haven’t been to a party catered by them, then you’ve probably heard about how good their parties are! These Shrimp and Crab Corn Cakes from Don Strange Catering would definitely be a hit at your holiday party. Enjoy!
Masraff’s Colossal Crab Cake
Masraff’s continues to cater to our taste buds! Check out this hearty recipe for their crab cakes of colossal proportions!
Large Shrimp with Sherry Sous Vide
Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked “sous vide” meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin’ it all up!
Lamb Shish Kabobs
Tender, juicy lamb skewers featuring Capra Premium Dorper Lamb, marinated with Montreal Seasoning. The Dorper Lamb is is very lean and cooks quickly on the grill. Enjoy with your favorite veggies!
Mongers BBQ Shrimp
Head on BBQ Gulf shrimp tossed with tasso (ham) from my friends at Mongers Market + Kitchen in Austin! Served with a toasted baguette and charred lemon half.
B-Daddy’s Jalapeño Creamed Corn
Decadently simple, this slow-cooker side will be one of my go-to favorites for football season. In fact, the folks at B-Daddy’s churn out SO much of this stuff…
Central Market’s Breakfast Pizza
The pros at Central Market’s Cooking School provided this gem…a crispy, cheesy, breakfast pizza with all your favorite ingredients. Bite into happiness first thing in the morning!
Silver Monk
If the margarita is the Hollywood star of the beach bar menu, the Silver Monk is its sophisticated, saltier counterpart. Its name is a nod to the French Carthusian monks who make the herbaceous Chartreuse that gives the drink its verdant hue.
Bakery Lorraine’s Shallot Vinaigrette
This superb shallot vinaigrette from Executive Chef Chris Cheatwood is the ultimate topper to Bakery Lorraine’s seasonal Cherry Tomato & Watermelon Salad with shaved radish, fromage blanc and sprouted arugula. The success of this salad is really owed to the flavor of some amazing Texas produce!
Grilled Celery with Truffle Oil
Grilled celery with pop and CRUNCH! This tasty side comes drizzled with black truffle oil and garnished with pine nuts and shaved Parmesan cheese. From Chef Justin Wangler with Kendall-Jackson.
Grilled Corn with Lemon Verbena Butter
A great corn on the cob recipe for grill season from Chef Justin Wangler of Kendall-Jackson. Served with lemon verbena butter, grilled lemon and finishing salt on the side.
Southwestern Black Bean Spaghetti
This wholesome black bean pasta comes by way of Explore Cuisine. Dress it up with spring greens and fun adds like avocado, vegan cheese and pumpkin seeds. Protein packed and gluten-free!