For Georgia Tech, it appears that the wheels have fallen off the cart! After losing a heartbreaker to Miami, they displayed a lackluster performance and lost the following week to Middle Tennessee State (who are Division I in the Football Bowl Subdivision, or FBS, formerly called Division 1-A). Then GT traveled to another ACC rival, Clemson, on October 6th, and fought a hard battle, but lost. Fortunately, they had a bye week prior to this week’s game – maybe Tech will have regrouped and can salvage the remainder of this season?
Boston College doesn’t look strong. They went into the October 6th game 1-3, and played Army at West Point and lost, and on October 13th they played Florida State, and lost badly. They will be coming to Atlanta with a 1-5 record. Maybe a win is in our future….
Having said all of the above, I am determined that regardless of what happens on the football field, the tailgating will remain fabulous!
(Oh, and for the record, we’ve NEVER lost a tailgate!!!)
Saturday, October 20, 2012
Here’s what’s on the menu for this game:
Grilled bacon cheese jalapenos
Mexican Popcorn
(with tortillas, cheese, sour cream, scallions, salsa verde,
avocados, black beans, black olives)
Dos Equis, Tecate and Corana beer, wine and water
(Recipe adapted from 100 Days of Real Food)
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| Photo Credit: All Recipes.com |
1 dozen jalapeños
1 block cream cheese
8 slices of raw smoked bacon
*Need: Drying rack or metal grate to put on top of baking sheet and aluminum foil to protect the pan.
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| Photo Credit: Cate Bogue |
Preheat the oven to 375 degrees (unless grilling).
Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
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| Photo Credit: Cate Bogue |
Cut the raw bacon in thirds.
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| Photo Credit: Cate Bogue |
Using a spoon, fill the jalapeño halves with cream cheese.
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| Photo Credit: Cate Bogue |
Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
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| Photo Credit: Cate Bogue |
I decided to add a little toothpick to each one, so the bacon would stay put:
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| Photo Credit: Cate Bogue |
Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil. Then EITHER bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp, OR place on a grill over high head, and cook until bacon is crispy.
*NOTE: I used thick sliced bacon, so if you go that route, it may take a bit longer to cook.
MEXICAN POPCORN
(recipe adapted from Jamie Oliver)
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| Photo Credit: Shutterbean |
3 tablespoons butter
2 bags flavorless microwave popcorn
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
kosher salt
dash cayenne
juice from 1/2 lime
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| Photo Credit: Cate Bogue |
In a small saucepan melt 3 tablespoons butter over medium-high heat. Add the smoked paprika, oregano & cumin to the oil, and let sit over heat for 1 minute.
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| Photo Credit: Cate Bogue |
Stir in the juice of half a lime and quickly stir mixture onto the popcorn. Season with salt, cayenne and lime, and sprinkle lime zest throughout the batch of popcorn.
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| Photo Credit: Cate Bogue |
PS – A review of this dish below.
CHIPOTLE GUACAMOLE
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| Photo Credit: Family Fresh Cooking |
3 Hass avocados
Juice from 1 lime
1/4 cup Cilantro, finely chopped
1 Chipotle Pepper from a Chipotle in Adobo can, finely chopped
1 tbsp Adobo sauce
sea salt and pepper to taste
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| Photo Credit: Cate Bogue |
Combine all ingredients in a large bowl, and mash with a fork until half smooth and half chunky. Taste and add more chipotle if desired.
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| Photo Credit: Cate Bogue |
TEQUILA QUESO
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| Photo Credit: Fine Cooking |
1 TBSP olive oil
1 large ripe tomato, cored, and cut into 1/4-inch pieces
1 medium white onion, chopped
1 large jalapeño, stemmed, seeded and finely chopped
3 TBSP tequila, preferably a silver tequila
8 oz. Mexican melting cheese (such as Chihuahua or quesadilla) or Monterey Jack, shredded (you’ll have about 2 cups)
1/2 cup (loosely packed) chopped cilantro
Heat the oil in a large skillet over medium-high. Add the tomato, onion and jalapeno, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze.
With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.
JALAPENO RANCH DIP
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| Photo Credit: Heritage Schoolhouse |
8 ounces mayonaise
24 ounces sour cream
1 cup buttermilk
1 cup tomatillo salsa
1 handful of cilantro
3 ranch dressing packets
1/2 cup pickled jalapenos
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| Photo Credit: Cate Bogue |
Combine all ingredients in a blender; process until smooth.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
JACKED UP SALSA
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| Photo Credit: Cate Bogue |
Mix the following ingredients together, and chill before serving:
1 small can chopped black olives
1 packet Good Seasonings Italian Dressing mixed as per directions on the back (although I use less oil)
1 bunch scallions, chopped
1 8oz pkg shredded monterey jack cheese
1 can Rotel tomatoes, mild
1 can green chiles, chopped
1 bunch fresh cilantro, washed and chopped
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
I add the monterey jack cheese just prior to serving, as I like the consistency better that way. But either way, the salsa is fantastic!
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| Photo Credit: Cate Bogue |
HOMEMADE SALSA
(Adapted from Mountain Mama Cooks)
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| Photo Credit: Mountain Mama Cooks |
1- 14 oz can diced tomatoes
1- 10 oz can Rotel tomatoes
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
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| Photo Credit: Cate Bogue |
Put all the ingredients in a food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
CARNITAS
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| Photo Credit: Serious Eats |
This dish is probably my favorite tailgate dish! It’s simple to premake, and then you just take it to your tailgate and reheat. No pressure of cooking at the grill. Then assemble the carnitas along with whatever sides you like, and people can help themselves.
1 4-5 pound lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 large onion, chopped
4 cloves garlic, minced
1 tbsp seasoned salt
2 tsp pepper
On the side, buffet style:
2 dozen warm corn and/or flour tortillas
black beans
sour cream
limes
1 can sliced olives (optional)
2 cups Monterey Jack cheese, grated
1 bunch green onions, chopped
2 avocados, sliced and sprinkled with lime juice
1 bunch cilantro, chopped
salsa verde
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| Photo Credit: Cate Bogue |
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions.
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| Photo Credit: Cate Bogue |
Loosely cover the pan with aluminum foil. Bake at 300 degrees for ~ 4 1/2 hours, or until fork tender.
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. ***If not eating immediately, then let cool, and then place in a container with juices and refrigerate.
Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
OR
*Can be prepared in advance, and then wrapped in foil and refrigerated. Simply reheat on the grill using the guidelines per Direction #3 at your tailgate and enjoy!!!
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| Photo Credit: Cate Bogue |
Ole!
PEANUT BUTTER CLUSTERS
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| Photo Credit: Cate Bogue |
6 cups cornflakes cereal
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| Photo Credit: Cate Bogue |
Cook syrup and sugar until mixture comes to a boil and sugar is dissolved.
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| Photo Credit: Cate Bogue |
Stir constantly; do not overcook.
Remove from heat, add peanut butter, and stir until smooth.
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| Photo Credit: Cate Bogue |
Pour mixture over cornflakes in a large bowl.
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| Photo Credit: Cate Bogue |
Mix until cereal is thoroughly coated.
Then drop in large clusters onto wax paper to cool. Makes about 20 clusters.
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| Photo Credit: Cate Bogue |
Store in an airtight container and transport to your tailgate.
1 oz Blood Orange Juice
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| Photo Credit: Cate Bogue |
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| Photo Credit: DecRenew Interiors |
Ensemble???
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| Photo Credit: Polyvore by Cate-McClane-Bogue |
P.S. Look what a friend of ours made us for tailgating! A Georgia Tech cooler with built in bottle opener! THANKS STEVE!
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
Finally, just for fun, we are going to “tailgate” the night before after going to my nephew’s Lacrosse Scrimmage at Georgia Tech. Here’s what we’re going to enjoy:
BUTTERFINGER BLONDIES
BEEF TENDERLOIN SANDWICHES
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| Photo Credit: Cate Bogue |
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves,
minced 2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt
Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. ***OR – you can simply ask your butcher to do all of the above!
Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving and making sandwiches.
*Serve with horseradish sauce (mix 1 cup sour cream with prepared horseradish (at least 1 TBSP), Dijon mustard (1 TBSP) and S & P to taste.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
TORTILLA SOUP
2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts (OR 1 Rotissorie chicken_
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Optional – 8 oz cream cheese (if you like it to be creamier)
Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil (unless you’re using the rotissorie chicken. If so, simply pull the chicken meat off the bone and shred).
After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart, or you can easily shred in the food processor!).
Return shredded chicken to the pot and simmer an additional 45 minutes. If desired, add the cream cheese (cubed) and stir until melted and warm.
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
BUTTERFINGER BLONDIES
These are amazing little treats. I made them and decided to leave OFF the frosting this time. They’re just sweet enough without the topping, and they’re easier to transport without that.
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
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 all dry ingredients (flour, salt and baking soda) until just combined.
Stir in the chopped Butterfingers.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.
Butterfinger Buttercream:
1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)
Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies.
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| Photo Credit: Cate Bogue |
"We've never lost a tailgate!"
As an Arkansas fan during this year of ALL the wheels coming off the bus, I can so relate to that quote. Thanks for giving me something to smile about today.
:0)
Good luck the rest of YOUR football season!
– Cate