11/22/26 Tailgate: Georgia Tech v Pittsburgh

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 and a drop in the rankings.

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. The team is ranked 12th in the nation having lost some support over the past couple of games.

This next game is versus ACC rival Pittsburgh. It’s the last home game and is Senior night. Hoping GT shows up strong and brings home a win before having to face hated in state rival Georgia for the final game (being played at Mercedes Benz stadium in Atlanta)!

KICKOFF: 7:00PM

GEORGIA TECH

v

PITTSBURGH

TAILGATE START: 4:30PM

MENU:

SLOPPY HOT ITALIAN CHEESE DIP

PULLED PORK BBQ

BRUNSWICK STEW

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
1 small onion, chopped
2 cloves garlic, chopped
1 1/2 red bell peppers, chopped
2 tsp Italian seasoning
salt and black pepper
2 TBSP tomato paste
6 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, optional

Preheat the oven to 425°F.
In a large 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. Transfer to a baking dish. 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 if desired. Enjoy with cracker, warm bread or toasted French bread.

PULLED PORK BARBEQUE

(Adapted from southernfatty.com)

1 pork shoulder (Boston/pork butt) – ~ 4-5 lbs
1-2 onions 
3-4 cloves garlic
¾ cup chicken stock
Rub Spice Blend:

1 TBSP brown sugar
1 TBSP raw/turbinado sugar
1 TBSP chili powder
1 TBSP salt
½ TBSP paprika
1 tsp black pepper
¾ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp cinnamon
¼ tsp celery seed
¼ tsp ground mustard

Combine ingredients for spice rub blend in bowl.
Roughly chop onion, and place to cover bottom of crockpot.
Slightly crush garlic cloves, and place with onions.
Pour in chicken stock.
Place a few large slices in the top (opposite of fat pad side) of the shoulder.
Rub entire shoulder with spice blend.
Cook on low setting for 8-10 hours. [If you have less time, you can cook on high for approx. 6 hours.]
Remove to a rack to rest for at least 20 minutes.
Shred and mix with your favorite BBQ sauce to serve.

BRUNSWICK STEW

I’ve gone against my normal tailgate style, and I picked up delicious Brunswick stew from JR’s (an Atlanta staple). I can’t improve on it!

But, if I tried, this recipe from Atlanta magazine is pretty delicious too.

1 (3-pound) chicken
1 pound lean beef
1 pound lean pork
Salt and pepper to taste
3 medium onions, chopped
4 (16-ounce) cans tomatoes
5 tablespoons Worcestershire
1 1/2 (14-ounce) bottles ketchup
1 tablespoon Tabasco
2 bay leaves
1/2 (12-ounce) bottle chili sauce
1/2 teaspoon dry mustard
1/4 cup butter
3 tablespoons vinegar
2 (16-ounce) cans lima or butter beans
2 (16-ounce) cans creams-style corn
1 (15-ounce) can small green peas
3 small Irish potatoes, chopped (optional)
1 (10-ounce) package frozen sliced okra (optional)

Place the chicken, beef, and pork in a large heavy pot. Season with salt and pepper. Add onions.

Cover with water; simmer for several hours, or until the meat falls from the bones. Remove from heat. Drain, reserving the stock. Shred the meat, discarding the bones. Combine the shredded meat and reserved stock in the pot.

Add the tomatoes, Worcestershire, ketchup, Tabasco, bay leaves, chili sauce, mustard, and butter; stir to combine. Cook for 1 hour, stirring occasionally.

Add vinegar, beans, corn, peas, potatoes, and okra; stir to combine. Cook over low heat until the stew thickens.

BUTTER LETTUCE SALAD
(Adapted from Gordon Ramsey)

Apple Cider Vinaigrette

1 TBSP shallot

2 TBSP apple cider vinegar 

3-4 TBSP extra virgin olive oil

1 lemon, juiced

Salt and pepper

Butter Leaf and Spinach Salad

2 heads butter leaf lettuce, 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.

Place 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. 

To 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 PANTHERS 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.

GAMEDAY FASHION

It was supposed to be a cold day (November 22nd hello????), so I had plans to wear this adorable sweatshirt (purchased here) and top with a navy vest and paired with jeans or a jean skirt and sneakers (since we’ve got a bit of a hike from our tailgate spot to the stadium).

And my vest is old Lafayette 148, but I found one very similar at Vineyard Vines here:

But we’ll have to wait and see what the temps are at game time. I always plan for a backup whether it’s figuring out the temperatures, rain or sun or if there’s a food mishap!

Plan B:

GO JACKETS!!!