Shania Twain, Justin Beiber, and Lady Antebellum are just few of the superstars invading Nashville for Wednesday’s CMT awards.
Yet, the real action begin at the post-show bash at the Hutton Hotel. Food Network’s Iron Chef Cat Cora is the lady in charge of all the party eats.
The celebrity chef joined Billy Bush & Kit Hoover this morning on Access Hollywood Live to reveal a taste of what’s on the menu. Cat shared two of the night’s special recipes. So, you can try at home.
Mozza Skewers with Bloody Mary Vinaigrette
Bloody Mary Vinaigrette
1/2 cup tomato juice, fresh
2 tablespoons premium vodka
2 dashes Worcestershire sauce
2 drops Tabasco sauce (more if you like it spicier)
1/4 teaspoon prepared horseradish
1/4 teaspoon celery salt
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 finely diced celery hearts, about 3 tablespoons
8 ten-inch skewers
32 fresh mozzarella bocconcini
32 cherry tomatoes
32 good-sized basil leaves, washed and dried
For the Bloody Mary Vinaigrette:
In a medium bowl, whisk together all the ingredients. Refrigerate until you’re ready to plate.
For the Tomato Skewers:
Alternate the mozzarella, tomatoes, and basil leaves so there are four of each item per skewer. Cover and refrigerate the skewers until ready to serve.
To assemble the salad:
Arrange 2 skewers on each of 4 salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on one big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving these salads with crispy onions (see the next page), mound the onions next to the skewers and serve while the onions are warm and crispy.
Watermelon & Cucumber Gazpacho with Crème Fraiche
4 cups of watermelon, peeled, seeded and chopped
1 cup of cucumber, peeled, seeded and small diced
1 red bell pepper, small diced
1 yellow bell pepper, small diced
1 jalapeno, small diced
3 hearts of celery, small diced
1/2 small red onion, small diced
1/4 cup of fresh mint, finely chopped
1/4 cup parsley, finely chopped
1 lime, halved and juiced
2 tablespoons red wine vinegar
1/4 teaspoon salt
1 container of crème friache
1 bunch fresh cilantro, chopped
Put the watermelon in in a blender and puree until smooth. Add cucumber, bell peppers, jalapeno, celery, onions, lime juice, vinegar and herbs. Add melon liquid. Stir to combine, Cover with plastic wrap, and refrigerate until well chilled, at least 1 hour. Adjust seasoning. Serve cold with a dollop of crème fraiche and sprinkle of fresh chopped cilantro alongside a skewer of grilled shrimp.
For more information on Cat and other recipes, check out www.catcora.com.