ANOTHER FOOTBALL SEASON, ANOTHER PLANNING SESSION

Because I get bored easily with food (rarely eat leftovers and tire of the same thing week after week), I like to be in charge of the tailgating, and so far, I haven’t had anyone raise a hand to object! ; ) Seriously, it helps if one person is organized (and perhaps has the TIME), and the rest can bring what they want to complement the meal. Nothing wrong with hamburgers and hotdogs, but I think you can expand and do better…

Here’s what we devoured during the football season in 2008:

Fan Day – August
Marinated Antipasta
shrimp dip with crackers
Bruschetta
Olive Medley with toast points
Cream cheese/salsa with chips
Assorted sandwiches (roast beef, turkey and ham)
Macadamia nut/chocolate chip cookies
Chocolate chip loaf

Game 1 – August 30th – UK vs Louisville – Away – 3:30PM
Mediterranean Dip and crackers
Reuben Dip and crackers
Hamburgers
Brats
(Best way to prepare the brats is to boil them in beer and 1 onion, sliced, for roughly 6 minutes or so. Then, you can wrap them up and transport them to your tailgate. Grill when you’re ready)
rolls
Assorted cheeses and salami
Tropical White Chocolate Cookies

Game 2 – September 6th – UK vs Norfolk State –
Pork Tenderloin sliced with rolls and sauce
Huge salad
Fruit salad
Corn salsa with chips
Hummus with pita triangles
Olive Dip with crackers
Trifle

Game 3 – September 13th – UK vs MTSU
Salsa and chips
Shrimp Remoulade
Fruit Salad
Salmon Dip
Tri-tips with Salsa Verde and rolls
Couscous salad
broccoli salad
Birthday Cake (MY HUSBAND TURNED 50!)

Game 4 – September 27th – UK vs Western KY
Again – we flew so the menu was limited
Drink of the day: Transfusions – delish! Thanks for the recipe Bill!!!
Ham
Baked Beans
Corn Pudding
Cole Slaw
Bakery cookies

Game 5 – October 4th – UK vs Alabama Away
We had our RV in Hoover, AL with friends (Bill, Peggy, Rob and Eric, and our daughter was there with a friend)
Easy breezy menu
BBQ (purchased) sandwiches
coleslaw
Baked Beans
Brats and hotdogs
Salsa and chips
UK M&Ms
Assorted berries topped with dark chocolate sauce

Game 6 – October 11th – UK vs South Carolina HOME
12:30PM = BRUNCH!!
Cheese Grits
2 quiches
ham biscuits
fruit kabobs
Bloodies and Mimosas
Post game
Spinach Artichoke Dip and crackers
Hot Mexican Dip and chips
Beef Tenderloin
rolls
Grilled Sweet Potatoes
fruit salad
waldorf salad
Sugar cookies (UK)
Apple Crisp
Assorted Fall Candies

Game 7 – October 18th – UK vs Arkansas at Home at 7PM
7 layer dip with chips
queso
CARNITAS!
with: guacamole, salsa, my salsa, chips, black beans, corn and
flour tortillas, MJ cheese, cheddar cheese, black olives, tomatoes, shredded lettuce
Mexican beer (Corona, Corona light, Dos Equis)
Margaritas
Blizzard cookies and choc chip/oatmeal cookies

Game 8 – October 25th – UK vs Florida Away
Had the RV in Ocala, FL
pimento cheese and crackers
cubans
chutney dip and crackers
Bourbon burgers
Layered dip (Stevie)
boiled peanuts
baked beans

Game 9 – November 1st – UK vs Miss St – Away
Had the RV in Starkville, Mississippi
Jambalaya and rice
Prosciutto dip
vegies and ranch dip
salmon ball and crackers
misc store bought cookies

Game 10 – November 8th – UK vs UGA – Home
Pregame
Sausage balls
grits souffle
2 quiches
2 banana breads
fruit skewers with sour cream dip
bloodies, hot choc and cider
After game
Chicken chili
Mex dip and chips
pigs in blankets
Blonde brownies
Chocolate Fudge

Game 11 – November 15th – UK vs Vandy Home
Tritips
pizza dip
mex roll ups
Gooey Cake
UK cookies
Tortilla soup
Broccoli salad
new potatoes
Cashews, chex mix, M&Ms, combos
cider and hot choc

Game 12 – November 29 – UK vs Tenn – Away
Rain, sleet and freezing day!
Steak chili
Mex dip
hot cheddar dip
Texas Brownies
chips
cole slaw
Fudge cake w/ ice cream

RECIPES

BROCCOLI SALAD

Photo Credit: Pinterest

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

GRILLED SWEET POTATOES
(Adapted from Bon Appetit)

Photo Credit: Gourmet

1/2 cup olive oil1/4 cup fresh lime juice4 lb sweet potatoes (~ 8)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro or basil

Photo Credit: Cate Bogue

Cover potatoes with cold salted water in a large pot, then bring to a boil.

Photo Credit: Cate Bogue

Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette

SHRIMP REMOULADE

pinterest image

1/4 cup mayo
1/4 cup vegetable oil
3 TBSP Dijon mustard
1-2 TBSP prepared horseradish
1 TBSP lemon juice
2 tsp chopped fresh parsley
1 tsp red wine vinegar
1/2 tsp paprika
2 cloves garlic, crushed
4 1/2 cups water
1 TBSP salt
1 1/2 tsp liquid shrimp/crab boil seasoning
1 1/2 lbs unpeeled medium fresh shrimp
6 cups shredded lettuce

Combine first 9 ingredients in food processor until smooth. Cover and chill.
Combine water, salt and seasoning in large pot, bring to a boil. Add shrimp and cook 3-5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Combine mayo mixture, shrimp, and lettuce, and toss to coat. Serve on big lettuce leaves. 8 appetizer servings.