Roasted Potato Salad

Ingredients:
2teaspoons olive oil
1/4 teaspoon salt
4 pounds small red potatoes, quartered
Cooking spray
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
4 bacon slices, cooked and crumbled
Vinaigrette:
2 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:
Preheat oven to 450 degrees.
To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool.
Combine potatoes, onions, parsley, and bacon.
To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously.
Add vinaigrette to potato mixture; toss well. Serve immediately.
Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don't have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.

Shrimp and Crab Cakes

Ingredients:
10 ounces raw shrimp, peeled, deveined and chopped
6 ounces flaked crabmeat, squeezed dry if necessary
1 large egg white, lightly beaten
1 teaspoon Dijonmustard
1/4 teaspoon hot pepper sauce, optional
1/4 teaspoon coarsely ground pepper
1/3 cup fine, unseasoned bread or panko crumbs
2 Tablespoons olive oil

Directions:
Thoroughly mix shrimp, crab, egg white, mustard, hot pepper sauce and pepper in a bowl.
Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Shrimp and Grits Biscuits

Ingredients:
1 ½ cups chicken broth
1/8 tsp. salt
1/3 cup uncooked quick-cooking grits
1 Tbsp. butter
¼ tsp. pepper
¾ cup milk
3 cups all-purpose baking mix
1 ½ lb. large cooked shrimp, peeled and deveined
1 3 oz. package cream cheese
1 green onion, chopped
½ tsp. hot sauce
½ tsp. Ole Bay seasoning
2 tsp. lemon juice
Garnishes: sliced green onions, Barbecue sauce

Directions:
Preheat oven to 425 degrees. Bring chicken broth and salt to a boil in a saucepan over medium-high heat; add grits and cook, stirring often, 5 minutes or until thickened. Add butter and pepper, stirring until butter melts. Remove from heat and let cool 15 to 20 minutes.
Whisk milk into cooled grits; stir in baking mix until a soft dough forms. Turn dough out onto a lightly floured surface. Pat dough to a ½-inch thickness and cut with a 2 inch round cutter. Place biscuits on lightly greased baking sheets.
Bake for 10 minutes or until biscuits are lightly browned.
Cut 24 shrimp in half lengthwise and set aside.
Process cream cheese, onion, hot sauce, Ole Bay, lemon juice and remaining shrimp in a food processor until mixture is smooth, stopping to scrape down sides.
Split biscuits in half, and spread cut sides evenly with the shrimp puree, and top with remaining shrimp. Garnish, if desired.
Makes 48. Makes a great appetizer.

Catfish Po'Boys

Ingredients:
½ cup mayonnaise
2 Tbsp. sweet pickle relish
2 Tbsp. instant minced onion
2 tsp. lemon juice
¼ tsp. ground red pepper
½ cup fine, dry breadcrumbs
1 to 2 Tbsp. Creole seasoning
1 large egg
3 Tbsp. mayonnaise
2 8 oz. catfish fillets, cut in half crosswise
4 hoagie rolls, split
2 cups shredded lettuce
8 tomato slices

Directions:
Combine mayonnaise, relish, onion, lemon juice and pepper, stirring well; cover with plastic wrap, and chill 1 hour.
Preheat oven to 425 degrees. Combine breadcrumbs and Creole seasoning in a shallow dish. Combine egg and 3 Tbsp. mayonnaise, stirring well. Dip fillets in egg mixture and dredge in breadcrumb mixture; place on a lightly greased baking sheet.
Bake for 10 minutes or until fish flakes with fork.
Spread chilled mayonnaise mixture on cut sides of rolls; top with fillets, lettuce and tomato.
Cover with roll tops. Serve immediately.

Pina Colada Float

Ingredients:
· 3 tablespoons coconut milk
· ½ cup lemon lime soda, such as Sprite
· ½ cup pineapple sherbet

Directions:
1. In a small bowl, whisk together coconut milk and Sprite. Give it a quick mix, careful to not stir out carbonation.
2. Scoop pineapple sherbet into a glass and pour soda mixture over it. Serve immediately.