8 Recipes from Kathy G’s Fabulous Cookbook

Kathy G, of Kathy G & Co., shares some favorites from her new cookbook, Food, Fun & Fabulous.

Chp 2- Crab CakesCrab Cakes with Lemon Aioli

Yield: 12 mini or 4 large

Who doesn’t love these delicious cakes? We serve them on a lime slice topped with lemon aioli or as a luncheon side with confetti slaw.

1 pound jumbo lump crabmeat, picked
2 eggs, beaten
1 tablespoon shallots, minced
2 teaspoons chives, minced
1 ½ tablespoons lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
Salt and fresh-ground black pepper, to taste
2 ½ cups panko
2 beaten eggs in small bowl (for egg wash)

Combine crab, shallots, chives, and seasoning in a large bowl. Gently stir in eggs and butter, then add half a cup of the panko. Divide mixture into 12 portions. Dip each cake into egg wash, then roll in the remaining bread crumbs. Form into two-inch round cakes. In a hot sauté pan, sear in oil and butter until golden brown. Finish in 350-degree oven.

Lemon Aioli

Yield: 2 cups

2 egg yolks
1 teaspoon creamy Dijon mustard
2 tablespoons lemon juice
½ teaspoon kosher salt
Pinch of black pepper
1 teaspoon sugar
1 ¼ cups olive oil
2 tablespoons parsley, chopped

In a mixing bowl set on top of a damp dish cloth (to prevent slipping), whisk egg yolks, mustard, lemon juice, salt, pepper, and sugar together until thick and creamy, about one minute. Add the oil in a thin, steady stream, whisking constantly until thick and glossy. Be careful not to add the oil too fast. Stir in the parsley. This can also be done in a food processor: place ingredients in bowl then slowly drizzle oil through the feed tube.

Chp 2- Shrimp & GritsShrimp and Grits

Shrimp and grits is a traditional dish in the Low Country of coastal Alabama as well as the Carolinas. It’s traditionally served as a breakfast dish, but it makes a wonderful station at parties and receptions. It’s probably our most requested food station for events.

Yield: 4 servings

2 ½ tablespoons olive oil
½ cup yellow onion, diced
¼ cup celery, diced
¼ cup red bell peppers, diced
¾ cup bacon, finely chopped
1 teaspoon garlic, minced

Dry Mix
1 teaspoon parsley
¼ teaspoon thyme
¼ teaspoon oregano
½ teaspoon basil
¼ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 medium bay leaf

1 tablespoon white wine
3 cups canned, chopped tomatoes
3 cups sea clam juice
1 teaspoon lemon juice
1 tablespoon hot sauce
Salt and pepper to taste
1 pound large shrimp, peeled, de-veined, tail off

4 tablespoons butter, melted
4 tablespoons flour

¼ cup parsley, chopped
¼ cup scallions, thinly sliced

In medium-sized pot, make base. Heat oil. Sauté bacon until golden brown. Add onions, celery, bell peppers, and garlic and cook for 10–15 minutes. Add spice mix to base mixture and cook for five minutes, stirring occasionally. Deglaze mixture with white wine. Puree canned tomatoes in processor. Add tomatoes and clam juice to stockpot and cook for 20–25 minutes until mix comes to a boil, stirring often. Add lemon juice and hot sauce to sauce mixture, season with salt and pepper, and continue to cook for five minutes

In a separate skillet, make roux by melting butter and whisking in the flour. Take off heat. Add shrimp and continue cooking until shrimp are fully cooked, about 10–12 minutes. Keep stirring. Slowly add roux to tomato mixture until thick. Add salt and pepper to taste. Garnish each serving with parsley and scallions.

Chp 3- Mediterranean crostini toppingsMediterranean Crostini

The toppings will keep for two weeks in the fridge, so definitely make them ahead of time.

Crostini: French baguette, sliced on bias and toasted lightly in 350-degree oven.

Herbed Goat Cheese Spread

Yield: 2 cups

16 ounces cream cheese
8 ounces goat cheese
Pinch of salt
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped

In mixer with paddle attachment, mix goat cheese and cream cheese until smooth. Add herbs and salt.

Fig Topping

2 cups dried figs
1 cup water
1 cup red wine

Using kitchen scissors, cut stems off of figs. In a saucepan, combine figs, water, and wine. Bring to a boil and boil until figs are soft. Drain off liquid and reserve liquid. Cool figs and liquid. In food processor, puree figs adding a little of the liquid to achieve a smooth and spreadable consistency. On a crostini, cover half of the crostini with the cheese spread and the other half with the fig spread.

Tapenade Topping

Yield: 3 cups

3 cups Kalamata olives, pitted, sliced in half
2 cups green olives, pitted, sliced in half
4 tablespoons parsley, chopped
4 tablespoons rosemary, chopped
1 tablespoon garlic, finely minced
1 tablespoon red wine vinegar
1 teaspoon anchovy paste
½ cup extra virgin olive oil
Dash of black pepper

In a food processor, combine all ingredients except olive oil. Pulse the food processor until rough-chopped (do not puree.) Slowly add olive oil. Serve on toasted crostini.

Roasted Red Pepper Topping

Yield: 2 cups

1 cup golden raisins
½ cup water
½ cup white wine
1 (7-ounce) can roasted red peppers, julienned
1 tablespoon parsley
1 tablespoon rosemary
1 tablespoon thyme

Combine raisins, water, and wine in a saucepot and bring to a boil. Reduce heat and simmer until the raisins plump. Drain liquid and reserve the liquid. Cool mixture and liquid. Add peppers and herbs to the raisins. Add a little of the liquid back to the mixture. Serve on toasted crostini.

taverna lazy susanHost Your Own Taverna

For setting the table for taverna (a small Greek restaurant), I like using an updated lazy susan concept, which is so much easier than passing heavy platters. You can find wooden boards and the necessary mechanics at a home improvement store and then stain or paint them to your liking.

Consider using stemless glasses for easy reaching across the table and small plates, several per person. Since the food is the center of attention, you don’t need floral centerpieces, though I have a pair of fig trees at my home, so I’m partial to using the branches in decorative vases and the leaves as underliners on the platters. The leaves look great under the lamb chops. Have fun perusing a specialty market for an array of tasty Greek cheeses, olives, and breads to complete your menu.

MKG 48546 copyCorn Pudding

Yield: 8 servings

Corn pudding goes with everything. It’s wonderful with grilled meats, chicken, or fish. I like to use a sweet corn such as Silver Queen, but bicolor corn works as well. It may be baked in a buttered casserole dish or in individual ramekins. Be sure to use a water bath when baking.

8 ears sweet corn
1 Vidalia onion, minced
1 quart half-and-half
4 eggs, whisked
2 tablespoons butter
2 tablespoons brown sugar
Salt and white pepper to taste
Dash of nutmeg

Preheat oven to 350 degrees. Shave corn off the cob and use the back of the knife to scrape all the corn milk. Sauté onions in butter until translucent, add corn and half-and-half, and simmer until tender. Season with nutmeg, salt, and pepper. Blend in food processor or blender until smooth and kernels are no longer whole. Whisk in eggs and pour the mixture into a 9×13 buttered casserole dish or ramekins and cover. Place the baking dish into a larger baking dish and add about 1 inch of water to the larger pan. Bake for 45 minutes or until set. Remove cover and bake until crust is golden.

Heirloom Tomato Stacked Salad with Corn Salsa

Yield: 4 servings

This is our summer staple for dinner parties from 10 to 1,000. It holds beautifully and has all the colors of summer. At The Gardens Café, we add some whole baby fried okra just before serving.

Corn Salsa

1 cup fresh corn (shaved from cob), cooked
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon sugar
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 cups black eyed peas, cooked
½ cup cilantro, chopped
1/3 cup red onion, diced
1/3 cup red pepper, diced
1 tablespoon lemon juice

In large bowl, add all ingredients and mix well. Let stand for 15 minutes.

MKG 48563Heirloom Tomato Stacks

3 red heirloom tomatoes
2 yellow heirloom tomatoes
Salt and pepper to taste

Cut each tomato into inch-thick slices. Stack the tomatoes in alternating colors: red, yellow, red, yellow, red. Sprinkle stacks with salt and pepper.

Cracked Apple Cider Vinaigrette

1 ½ tablespoons of whole grain mustard
1 tablespoon honey
½ cup apple cider vinegar
1 ½ cups olive oil

Combine all ingredients in a bowl and whisk until well combined.

To assemble: Place the tomato stack on plate. Spoon a heaping ladle of corn salsa over the stack and onto the plate. Pour about three tablespoons of vinaigrette over stack and salsa. Optional: Add a small amount of spring mix or arugula to the plate.

MKG 35565Ouzo Highball

Yield: 1

I like to use a tall cylindrical glass.

1 ½ ounces ouzo
8 ounces club soda or water
Few ice cubes

Add Ouzo and ice to highball glass, fill with club soda, and enjoy!

Kathy Face copyWith more than 20 years experience, Kathy G. & Company is Alabama’s wedding and event caterer. From weddings, parties, and galas in their exclusive venues to five-star catering in venues around Birmingham and beyond, Kathy G. & Company is known for superb food paired with creative presentation. For more information about Kathy G’s first cookbook, Food, Fun & Fabulous, contact Kathy G & Company at (205) 942-4210 or visit kathyg.com


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