Categories: Uncategorized

9/17/16 GEORGIA TECH VS VANDY

Strangely enough, our Georgia Tech Yellow Jackets (ACC) are playing Vanderbilt (an SEC school) this season. And this week’s tailgate food is entirely from Southern Living magazine.

This game has a 12:30pm kickoff, so it’s a BRUNCH theme. We’ll begin tailgating early, celebrating with about 20 friends and family members (plus 3 “furry” friends!), then after 2-3 hours, we can be in our seats cheering on the team at kickoff!

GEORGIA TECH YELLOW JACKETS

VANDERBILT COMMODORES

WHERE:

Bobby Dodd Stadium, Atlanta, GA

WHEN:

Saturday, September 17, 2016
TAILGATE: 9:30am
KICKOFF: 12:30pm

MENU:

DEVILED EGGS
BACON (COOKED ON THE GRILL)
PIMENTO CHEESE DIP WITH PRETZELS
CRANBERRY APPLE GRANOLA MUFFINS
HAM AND GRITS CASSEROLE
FIG AND KALE SALAD

DRINK:

GEORGIA TECH RICKEY

DEVILED EGGS

This recipe is MY version of deviled eggs. And you can hard-boil your own eggs, but in a pinch it is so nice and such a time saver, to be able to buy pre-hard cooked eggs!

6 hard-boiled eggs
2 TBSP mayonaise
1 tsp Jane’s Crazy Mixed Up Salt (or more, to taste)
Paprika (for topping)

Slice eggs in half, and gently scoop out the yolk into a bowl. Add mayo and salt to the yolks, and mash with a fork to a smooth consistency. Spoon the yolk mixture into the halves of whites, and sprinkle with paprika. Can also top with a slice of prosciutto for an added touch.

PIMENTO CHEESE DIP WITH HOMEMADE PRETZELS

(Adapted from Southern Living)

I know, I know – processed cheese! I never cook or eat processed foods if I can help it, BUT, it IS football season, and there are occasions where the ole Velveeta “cheese” spread just tastes yummy! During football season, Saturdays are my “cheat” day for sure, so this dip is my splurge! It’s delicious and even better if you have the time to make your own soft pretzels. If not, hard pretzels are almost as delicious!

All Recipes

4 ounces processed cheese (such as Velveeta)

1/4 cup whole milk

3 TBSP diced pimientos, well drained

1/2 tsp paprika

1/2 tsp black pepper

Microwave cheese in a microwave-safe bowl at HIGH until melted, about 1 minute, stirring after 30 seconds. Whisk in milk, pimientos, paprika, and pepper. Serve immediately.

HOMEMADE SOFT PRETZELS

I ran out of time to make these for the tailgate, so I bought large hard pretzels instead. But…these would have been better!

1 1/4 cups warm water (105°F to 115°F)

1 TBSP granulated sugar

1 (1/4-oz.) pkg. active dry yeast

2 1/4 cups (about 9.5 oz.) bread flour

2 1/4 cups (about 9.5 oz.) all-purpose flour

3 TBSP kosher salt, divided

2 large eggs

10 cup plus 1 TBSP water, divided

6 TBSP baking soda

Stir together 1 1/4 cups warm water and sugar in the bowl of a stand mixer. Sprinkle yeast over mixture, and let stand until mixture is foamy, 5 minutes. Fit mixer with paddle attachment. Add flours, 1 tablespoon of the salt, and 1 egg to yeast mixture, and beat at low speed until well combined, about 30 seconds. Replace paddle with dough hook, and beat on medium speed until dough is smooth and has pulled away from the bowl, 5 minutes.

Transfer dough to a lightly greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk, 1 hour.

Preheat oven to 450°F. Lightly grease 2 wire racks, placing each in a rimmed baking sheet. Bring 10 cups of the water to a boil over high.

Meanwhile, turn dough out onto a lightly greased surface; roll out to a 12- x 8-inch (about 3/4-inch-thick) rectangle. Cut into 8 (12-inch-long) strips; cut each strip into 4 pieces.

To shape the pretzels, form 1 strip into a “U” with the ends of the strip pointing up. Fold one end down, making a small loop. Fold the other end down, making a second small loop. Press the dough in place to secure. Repeat with remaining dough.

Add baking soda to water; stir to dissolve. Add 3 to 4 pretzels and cook 3 minutes, turning occasionally. Transfer to prepared pans. Repeat with remaining pretzels.

Let pretzels rest until moisture evaporates, 15 minutes. Whisk together remaining egg and water. Brush egg wash over tops of pretzels, and sprinkle with remaining 2 tablespoons salt.

Bake until tops are golden, 7 to 10 minutes, rotating pans from top to bottom rack about halfway through bake time. Turn pretzels over and bake until tops are golden, 3 to 5 minutes.

CRANBERRY APPLE GRANOLA MUFFINS

(Adapted from Southern Living)

All Recipes

1 1/2 cups all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 tsp baking powder

1 1/2 tsp apple pie spice

1 tsp kosher salt

1/2 tsp baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

12 (5-inch) parchment paper squares (or use cupcake liners)

1 large Pink Lady apple, cut into 1/2-inch pieces

Preheat oven to 375 degrees F. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl.

Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 24 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

MAPLE STICKY CARAMEL SAUCE

12 caramel candies
2 TBSP heavy cream
2 TBSP pure maple syrup
1/4 tsp kosher salt

Place caramel candies, cream, maple syrup, and salt in a small microwave-safe bowl, and microwave on HIGH just until smooth, 1 minute to 1 minute and 30 seconds, stirring at 30-second intervals. Cool, stirring occasionally, until thickened, about 10 minutes.

HAM AND GRITS CASSEROLE
(Adapted from Southern Living)

southern living

2 TBSP salted butter
1/4 cup finely chopped yellow onion
2 tsp minced garlic
4 1/2 cups water
1 tsp salt
1 1/2 cups uncooked yellow stone-ground grits
2 (8-oz.) pkg. cubed boneless ham, drained and patted dry with paper towels
1 (8-oz.) pkg. shredded sharp Cheddar cheese
1 (8-oz.) pkg. shredded extra-sharp Cheddar cheese
1 cup whole milk
1 cup fresh corn kernels (from about 2 ears)
1 1/2 tsp chopped fresh thyme
1/4 tsp black pepper
4 large eggs, lightly beaten

Lightly grease a 3-quart baking dish. Preheat oven to 350 degrees F. Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes.

Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes.

Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish. Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.

FIG AND KALE SALAD
(Adapted from Southern Living)

southern living

5 oz baby kale, arugula, or a combination of both
4 oz prosciutto, chopped
12 fresh figs, halved lengthwise
1 shallot, chopped (about 1/4 cup)
3 TBSP extra-virgin olive oil, divided
1 tsp peeled and finely chopped fresh ginger
1 cup pecan halves
1 TBSP balsamic vinegar
1/4 tsp kosher salt
1/4 tsp black pepper
3 oz blue cheese, crumbled

For my 20 something people for the tailgate, I’m doubling the recipe.

Place the kale/arugula in a large bowl. Set aside. Heat a large skillet over medium-high. Add prosciutto, and cook, stirring occasionally, until crisp, about 3 minutes. Remove spoon, and drain on paper towels.

Increase the heat to high, and place the figs, cut side down, in the skillet. Cook until just seared, 1 to 2 minutes. Remove figs to a plate. Reduce heat to medium-low.

Add shallots and 1 tablespoon of the olive oil to skillet.

Cook over medium-low, stirring occasionally, until softened, 2 minutes. Add ginger, and cook, stirring occasionally, until tender, about 1 minute. Add pecans, and cook, stirring often, until pecans are lightly toasted, about 5 minutes. Stir in vinegar, salt, pepper, and remaining 2 tablespoons oil.

Pour the warm pecan mixture over the greens, scraping all the bits from the pan, and toss gently to coat. Top with the warm figs, blue cheese, and prosciutto. Serve immediately.

GEORGIA TECH RICKEY

edinburgh foody

1 part vodka
1 part St Germain or other elderflower liqueur
1 part lime juice
2 parts grapefruit juice (I’m using yellow grapefruit for Georgia Tech)
Ice
Club soda

Note: depending on how tart your grapefruit is, you can opt to add a bit of simple syrup to the mix (~1-2 TBSP).

Fill a glass with ice. Pour in the vodka, elderflower liqueur, lime juice and grapefruit juice. Fill to the top with club soda. Add a thin slice of grapefruit if desired.

The tailgate AND the game were a big success! Here are a few pics of our group at the tailgate: