WHAT A SEASON!
We beat Syracuse to go 8-0 and a national ranking of 7!
Georgia Tech then went on the road to Raleigh to face NC State and lost a tough one leaving them with an 8-1 record.
Then, last Saturday, they traveled to frigid Boston to face Boston College in a cold one. It was an unexpectedly difficult game, but, in the end, Tech won, so GT is now 9-1 for the season.
KICKOFF: 7:00PM
Finally, we’ve got the final home game versus Pittsburgh this coming Saturday.
GEORGIA TECH
v
PITTSBURGH
TAILGATE START: 4:30PM
MENU:
SLOPPY HOT ITALIAN CHEESE DIP
PULLED PORK BBQ OR PORK ON BAGUETTE WITH CARMELIZED ONIONS
BRUNSWICK STEW
BAKED BEANS
COLESLAW
BUTTER LETTUCE SALAD
BROWN BUTTER APPLE BLONDIES
DOWN THE PANTHERS PUNCH
SLOPPY HOT ITALIAN CHEESE DIP
(Adapted from Half Baked Harvest)
1 lb spicy Italian chicken sausage or beef sausage
1 onion, chopped
4 cloves garlic, chopped
2 red bell peppers, chopped
2 tsp Italian seasoning
salt and black pepper
2 TBSP tomato paste
3 oz cream cheese
2 TBSP basil pesto
2 TBSP chopped pepperoncini
1/2 cup grated parmesan cheese
1 cup shredded provolone cheese
1/2 cup shredded fontina
3 oz thin sliced pepperoni (turkey or regular)
chopped fresh parsley, for topping
Preheat the oven to 425°F.
In a large oven-safe skillet, add the meat, onions, bell peppers, garlic, and Italian seasoning. Season with salt and pepper. Set over medium-high heat and cook for 10 minutes until the meat is browned. Add the tomato paste and cook for 1-2 minutes. Add 1 cup of water, the cream cheese, pesto, and pepperoncini. Simmer for 5 minutes, until creamy. Mix in the parmesan.
Remove from the heat. Sprinkle the cheese over the dish. Arrange the pepperoni on top. Bake for 10 minutes until the cheese is melted.
Serve topped with chopped parsley. Enjoy with warm bread, toasted French bread, or crackers.
Pork Tenderloin on French bread with Whiskey camelized onions
BUTTER LETTUCE SALAD
(Adapted from Gordon Ramsey)
Apple Cider Vinaigrette
1 TBSP shallot
2 TBSP apple cider vinegar
3-4 TBSP olive oil
1 lemon, juiced
Salt and pepper
Butter Leaf and Spinach Salad
2 heads butter leaf cleaned
3 cups baby spinach
1 chilled honey crisp apple
Topping
Handful of walnuts
4 oz blue cheese
Prepare vinaigrette – in a bowl whisk together chopped shallot, apple cider vinegar, and olive oil until incorporated.
Season with salt, pepper, and juice of half a lemon. Set aside.
Prepare greens and layer into a shallot bowl. Grate apple on a box grater, discarding the core and sprinkle over chilled greens. Garnish with chopped walnuts, pickled shallot and drizzle with vinaigrette. Crumble cold blue cheese over the top and serve immediately.
BROWN BUTTER APPLE BLONDIES
(Adapted from Half Baked Harvest)
1 ½ sticks salted butter
½ cup apple butter
1 ½ cup light brown sugar
2 large eggs
1 TBSP vanilla extract
2 ¼ cups flour
1 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
½ tsp kosher salt
2 Honeycrisp apples, peeled (if desired), and chopped (about 2 cups chopped apples)
Cinnamon Maple Butter Glaze
3 TBSP salted butter
3 TBSP maple syrup
½- ¾ cup powdered sugar
½ tsp cinnamon
1 pinch flaky sea salt
Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt, mixing until just combined. Spread the dough out into the prepared dish.
In a bowl, toss the apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.
Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars.
DOWN THE PANTHER PUNCH
Makes 6, so I’ll double or triple the recipe for our tailgate.
12 oz vodka
6 oz apple cider
6 apples (chopped)
3 limes (cut into wedges)
Ice
Club soda
Place limes and apples in cocktail shaker and muddle.
Add all liquid ingredients (except for club soda) and shake.
Strain into rocks glass and top with club soda.