The Roanoker - May/June 2019 - 21

BABY BOK CHOY COLESLAW
 ½ head red cabbage
 1 head baby bok choy
 1 carrot, peeled
 2 tbsps white wine vinegar
 ½ cup mayonnaise
 ½ tsp salt
 ½ tsp celery seed
 good grind of black pepper
WRITER NOTES
Serve the appetizers with
Moulin de Gassac Guilhem
Rosé. Available at Tinnell's
Finer Foods, $11 a bottle.
This sunny crisp wine pairs
perfectly with brie and
goat cheese.

Shred red cabbage and place
in a mixing bowl. Chop baby
bok choy and add to cabbage.
Grate carrot and add to cabbage
mixture. Combine white wine
vinegar, mayonnaise, salt, celery
seed and black pepper in a small
bowl. Pour the vinegar mixture
over the cabbage mixture and
toss to combine all ingredients.
Chill until service.

Taco holders are available
at the Cook's Nook.

SPICY CHILI SHRIMP TACOS
15 (6-inch) flour tortillas
Wrap stacks of 5 tortillas in
aluminum foil. Warm the tortillas
in 350 degree Fahrenheit oven
for 10 - 15 minutes. Keep warm
while preparing shrimp.
 1 ¼ pound frozen shrimp
(16 - 20 count) (E-Z Peel
Naked Shrimp are available
at BJ's Warehouse and
they are already deveined)
 ¾ cup flour
 3 tsp Old Bay seasoning
 1/3 cup vegetable oil
 ½ cup Asian sweet chili sauce
 Juice and zest of one-half
lime
Peel shrimp and remove
tails. Place flour and Old Bay
seasoning in a plastic bag. Seal
bag and shake to combine the
flour and seasoning. Add shrimp
to the bag and shake to cover the
shrimp with the seasoned flour.
Place oil in a large sauté pan.
Heat oil over medium high heat
until sizzling. Sauté shrimp in oil
until cooked through (shrimp will
be light pink). Remove from heat
and allow to cool slightly. Add
Asian sweet chili sauce and stir
to cover warm shrimp with sauce.
Drizzle shrimp with lime juice and
sprinkle with lime zest.
To serve, place 2 shrimp in
center of each tortilla. Top with
baby bok choy coleslaw and
pickled red onions.

TheRoanoker.com

BLT TART

Serve this tart with a simple
green salad. Perfect for brunch
or chill the tart after baking
and take it along on a summer
picnic.

BLT Tart

BACON, LEEK AND TOMATO TART

4 servings
Prep time: 30 minutes
Bake time: 40 minutes
1 hour 10 minutes
400 degrees Fahrenheit
 1 sheet frozen puff pastry,
thawed
 1 egg
 1 tbsp water
 ¼ cup parmesan cheese,
finely grated
 1 cup fontina cheese, grated
 4 ounces burrata cheese
 1 tsp fresh thyme leaves
 14 fresh basil leaves torn
into small pieces
 ½ tsp sea salt

 Freshly ground black
pepper
 1/8 tsp cayenne pepper
 12 slices bacon
 3 leeks, white parts only,
sliced thin
 1 pint assorted color cherry
tomatoes, sliced into 3 or
four slices per tomato
Spray 9" x 13" baking pan with
vegetable spray. Dust a pastry
board with flour. Place the puff
pastry flat on the board and roll
out with a rolling pin to fit the
baking pan. Place the pastry
on the baking pan. Make an
egg wash by mixing the egg
and the water in a small bowl.
Use a pastry brush to brush
the egg wash lightly across the
puff pastry. Sprinkle parmesan
cheese evenly on the pastry.
In a small bowl combine fontina
cheese, burrata cheese, thyme,
basil, salt, black pepper and
cayenne pepper. Spread cheese
mixture evenly over the pastry.
Fry bacon until crisp. Remove
bacon strips from pan to cool.
Add sliced leeks to the bacon fat

and sauté over medium heat for
2 - 3 minutes or until the leeks
are soft and starting to brown.
Remove from heat. Crumble
bacon into small pieces. Evenly
distribute the leeks and bacon
over the pastry.
Place the cherry tomato slices
over the pastry to evenly cover
the top of the tart. Fold the
vertical edges of the tart over
and brush with egg wash.
Bake tart in preheated 400
degree Fahrenheit oven for 40
minutes. Allow to cool slightly
and using a pizza cutter or sharp
knife, cut the tart into 8 pieces.
-BECKY ELLIS

Find some berry good recipes
for dessert (Strawberry Honey
and Strawberries with Chocolate
Balsamic Vinegar) on our
website: theroanoker.com/
SummerRecipes.
MAY/JUNE 2019

21
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The Roanoker - May/June 2019

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