Even though Georgia Tech is struggling a bit this season, we are still winning every tailgate!
This tailgate party is going to be a big one! It’s an away game (in Clemson), and an in-conference rivalry.
We’ve got over 50 people (GT AND Clemson friends) stopping by, so we need to have enough great food to cover the crowd. Some people will be filling in by bringing cole slaw, pickles, ham delights, salad, baked beans, brownies and cookies.
Here’s what we’re feeding our hungry football fans:
CHEESY PEPPERONI SQUARES
GT/CLEMSON (YELLOW AND ORANGE) PUNCH
2 cups milk
2 cups flour
1⁄2 tsp ground pepper
2 TBSP fresh parsley, chopped
1 tsp dried oregano
1⁄4 tsp garlic powder
16 oz mozzarella cheese, shredded
8-9 oz pepperoni, chopped (turkey or regular)
Pre-heat oven to 350 degrees F, and spray a 9×13 pan with non-stick spray. In a large bowl, combine eggs, milk, flour, pepper, parsley (I used dried since I was out of fresh), oregano and garlic powder.
Spread batter evenly into pan and bake for 45 minutes.
Before cutting, dab the top to absorb any grease that has accumulated from the pepperoni. Cut into small squares and serve hot.
And, if you want to be really decadent – – – serve a good marinara sauce to dip the squares in! DELISH!
GREEN GODDESS VEGGIE DIP CUPS
It’s always a good idea to serve SOMETHING healthy at your tailgate function. This dish fits the bill – not only is it healthy, but it’s “pick up food” so it’s easy for people to eat while talking to their friends. And this one is SO good! The combination of fresh herbs, goat cheese – oh my!
Nothing sadder than someone bringing to a tailgate function or other party a pre-packaged shrink-wrapped plastic container with store bought Ranch dressing (laden with chemicals and preservatives no doubt) and pitiful looking veggies. It’ll be avoided like the plague by guests as they rally around all the homemade dishes that actually taste good! It just takes a few more minutes to prepare this dip and it is so worth it!
I’ll be doubling it for this tailgate group.
1/3 cup parsley leaves
1/3 cup fresh dill
1/3 cup fresh tarragon
1/3 cup chives
juice of 1/2 lemon
1 clove garlic, smashed
2 TBSP mayonnaise
1/2 cup Greek yogurt
1/2 cup sour cream
1/3 cup soft goat cheese
1-2 tsp anchovy paste
salt and fresh cracked black pepper
Place herbs in the bowl of a small food processor. Run the machine until the herbs are finely mined, scraping down the sides as you go to get all the herbs completely processed.
Add the lemon juice, garlic, and mayonnaise and continue processing until everything is blended well and there are no larger pieces of herbs left. You will still have to scrape down the sides.
Add the yogurt, sour cream, goat cheese and anchovy paste. Process until blended.
Taste the dip, and add the salt and pepper. Add extra lemon if needed.
(Adapted from eat drink smile)
Deviled eggs are such a football fan favorite in the South. And you add in the pimento cheese – doesn’t get more southern than that! The only issue with them is that you really shouldn’t make them way in advance. They’re better prepared the day of your event or only one day prior. Boil the eggs the day before, peel them, and set aside. Then it’s just a matter of cutting them in half and mixing the ingredients together. Makes 24 deviled eggs. ***I ended up using 18 eggs = 36 deviled eggs (actually 35 after I sort of, uh, sampled…), and I adjusted the ratios accordingly.
12 large eggs
2 tsp white vinegar
1/2 cup shredded cheddar cheese
3 oz cream cheese, softened
1/4 cup mayonnaise (Hellman’s or Dukes)
3 TBSP diced pimientos
1/2 tsp dry mustard
1/4 tsp salt
1/2 tsp freshly ground pepper
In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate.
With a fork, break up yolks until fluffy. To yolks, add cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix.
Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.
Fine to make the day before, refrigerate, then take to your tailgate.
BLACK-EYED PEA SALAD
(Adapted from Pip and Ebby)
2 medium tomatoes, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
3 stalks celery, chopped
2 – 15 oz cans blackeye peas, drained and rinsed
1/4 cup fresh flat-leaf parsley, chopped
3 TBSP balsamic vinegar
3 TBSP extra-virgin olive oil
1 tsp salt
1/4 tsp black pepper
In a medium bowl, combine tomatoes, bell pepper, red onion, celery, blackeye peas, parsley, balsamic vinegar, olive oil, salt and pepper.
Refrigerate for 6 hours minimum before serving. Serve as a salad or as a salsa. For tailgating – make a day or two before, refrigerate and then take to your tailgate function.
I am using 2 different recipes for the sliders – one is slow cooked in the oven, and the other is even slower cooked (10 hours) in a crock pot. Both are outstanding.
This recipe should easily serve 8 people. I’m fixing 6 briskets for my crowd. It’s a simple preparation (that requires some advance prep since it takes 6-8 hours to cook in the oven), but don’t let the lack of numerous ingredients fool you – this brisket is out of this world! It’s tender, juicy and the flavors are to die for. It might be my favorite way to prepare it! And you can serve it as I am here, as a slider, but it’s also great as a main course for a dinner. Either shred it or slice it and serve with a couple of sides and you’re good to go!
1 good quality beef brisket (~4-6 lbs)
2–3 TBSP Seasoned Salt
1 medium onion, sliced
2 cloves garlic, whole
1 4-ounce can diced green chilies
¼ cup liquid smoke
Barbecue sauce of your choice
Found these really great slider rolls at Costco! They come 36 to a package so were perfect to pick up for my large group.
Preheat oven to 250 degrees F. Trim excess fat off brisket.
Rub seasoning all over the brisket. In a heavy baking pan lined with heavy foil with enough overhang to completely cover the brisket when you tent it—place onion slices, garlic and chilies.
Cook for 6–8 hours, until the brisket is fork tender and internal temperature in the thickest part of the beef is 180 F. Remove brisket from drippings, and let cool on a cutting board for 20–30 minutes before shredding or slicing.
***Another great way to fix the brisket is with a slow cooker. I’m actually doing 1 or 2 this way so that I can cook more than one at a time. It’s fail proof and delicious!
SOUTHWESTERN PULLED BRISKET
(Adapted from Smitten Kitchen)
3 pounds beef brisket
Freshly ground black pepper
2 TBSP olive oil
5 cloves garlic, peeled and smashed
1 onion, halved and thinly sliced
1 TBSP chili powder
2 tsp ground coriander
2 tsp ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 – 2 chopped canned chipotle chiles en adobo
2 bay leaves
1/4 cup molasses
Trim the brisket of all excess fat. Season the beef generously with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
Transfer the meat to the slow cooker; leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute.
Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon.
Stir in water. Pour the mixture over the brisket.
Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.
Then stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves.
FRESH APPLE CAKE
(Adapted from kikucat)
***Testing notes: this cake turned out well – very moist and people gobbled it up. BUT – I felt it was lacking something. So, IF I make it again, I’ll add 1 tsp of cinnamon and 1/2 tsp nutmeg. Now we’re talking Fall flavors…
1 cup vegetable oil
2 cups sugar
3 cups flour
1 tsp baking soda
2 tsp vanilla extract
1 cup chopped pecans
3 cups peeled and chopped apples
1 cup brown sugar, packed
1/4 cup evaporated milk
1/2 tsp vanilla
Preheat oven to 350 degrees F. Grease a 9 x 13 pan. Combine oil, sugar, and eggs.
Stir in flour and baking soda. Add vanilla, pecans, and apples.
Spread in prepared pan and bake for 45-50 minutes.
Cool for 2 hours. Then prepare frosting.
Caramel Topping directions:
Boil all ingredients in a small saucepan for 2 minutes.
Set pan in bowl filled with ice water. Beat icing until of spreading consistency.
Spread over top of cooled cake.
For the tailgate, I’ll cool the cake, then I’ll cut into squares; place in an airtight container and freeze until the day before. Freezes beautifully!
I’ve had this recipe a few years and I honestly don’t know where I got it? It’s so so good and I’ve made it numerous times, but I’m sadly unsure of whom to give credit. Nonetheless – it’s great and a fun dessert especially around Halloween.
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add dry ingredients (flour, salt and baking soda) until just combined.
Stir in chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.
1/2 cup butter, softened
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 tsp vanilla
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)
Cream the butter and shortening together until smooth.
Add in powdered sugar and vanilla. Mix until smooth.
And voila! Buttercream frosting!!!
Spread on the cooled blondes. Immediately sprinkle the Butterfinger crumbles on top and press gently to set. Cut into squares.
I thought this recipe was sort of a cross between GT Yellow Jacket colors and Clemson Tiger orange. Either way, it’s delicious and will be fun to sip prior to game time! Multiply the ratios as needed to feed your crowd! I’ll probably multiply by 4 (and be prepared to make more!).A
I’m using Absolut Citron in this recipe – it is made from natural ingredients, and unlike a lot of other flavored vodkas, it doesn’t contain any added sugar. A review said: “ABSOLUT CITRON is smooth and mellow, with a fresh fruity lemon and lime character and a note of lemon peel.”
8 1/2 oz (or 34 oz = ~ 4 1/4 cups for my group) Absolut Citron vodka
4 oz (or 2 cups for my group) lemon juice
3 oz (or 12 oz – 1 1/2 cups for my group) simple syrup
16 oz (or 8 cups for my group) club soda
Lemon slices (if desired)
Combine all ingredients in a pitcher (or a punch bowl). Stir and garnish with lemon slices if desired.
$210 – saksfifthavenue.com
Georgia Tech vs Pitt
(I’m thinking it’ll be a brunch…)