FINAL TAILGATE 2024: GT vs MIAMI

It’s been quite the unusual season. Beginning with another game in Dublin, Ireland, then a home game that we opted out of due to the threat of hurricane Helene, then a “home” game played in the Atlanta Falcons’ stadium (that doesn’t allow tailgating), and there’s a Thursday game looming (difficult to tailgate at for us). So this game is the first and the finale for us to tailgate this season sadly. But we’re going to have great food and enjoy some wonderful friends and family together before cheering on our team.

GeorgiaTech now 5-4 overall and 3-3 in the ACC. The Miami Hurricanes are undefeated going into this game and are ranked 4th in the country currently. The Jackets are hopeful that they can pull off another upset however and be bowl eligible.

GO JACKETS!

GEORGIA TECH YELLOW JACKETS

VS

UNIVERSITY OF MIAMI HURRICANES

12PM KICKOFF at Bobby Dodd Stadium, Atlanta, GA

10AM TAILGATE START

BRUNCH MENU:

COWBOY DIP with tortilla chips

BAKED HAM EGG AND CHEESE CROISSANT BREAKFAST SANDWICHES

BEST SPINACH AND ARUGULA SALAD

FRUIT SALAD

YELLOW JACKET PUNCH

APPLE TOFFEE BARS

COWBOY DIP

For the dip:
12 oz hot Italian sausage, casings removed
2 (8-oz) packages cream cheese, room temperature
1 cup sour cream
4 oz sharp cheddar cheese, grated
2 cups frozen sweet corn, thawed
1 (14-oz) can fire-roasted diced tomatoes with green chilies
1 (4-oz) can diced green chiles
1-2 fresh jalapeño peppers, diced
1/2 cup green onions, sliced (1 bunch)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
cayenne pepper, to taste
For topping:
2 TBSP sharp cheddar cheese, grated
1 tsp green onions, optional, sliced

Preheat the oven to 425 degrees F.

Place the sausage in a pan over medium heat and cooks until browned and crumbly, about 10-12 minutes.

Remove the sausage from the heat and drain the fat.

In a large bowl, combine the cream cheese, the sour cream, 4 ounces of the cheddar cheese, the corn, the cooked sausage, the tomatoes with green chilies and their juices, the green chiles, the jalapeño peppers, 1/2 cup of the green onions, salt, pepper, and the cayenne pepper, mixing thoroughly.

Transfer the mixture to a baking dish.

Top with the remaining cheddar cheese.

Place the baking dish on a sheet pan and bake until the cheese is melted and the dip is bubbling around the outside, about 30 minutes.

Top with the remaining green onions. Serve with sturdy tortilla chips.

BAKED HAM EGG AND CHEESE CROISSANT BREAKFAST SANDWICHES

(Adapted from Diane Morrissey)

Croissants

Eggs

Sliced cheddar cheese

S & P

Layer on opened croissants, ham, cheddar cheese, softly scrambled eggs (mixed with s & p) and another  slice of cheese.

Put the croissant top on and bake at 350 degrees F for 12-14 minutes. Cool and then wrap each in foil.  

Then – the next day at your tailgate, throw them on the grill to warm them up and enjoy!  

BEST SPINACH AND ARUGULA SALAD

(Adapted from tyberrymuch.com)
Lemon Dressing:

Juice & zest of 1 large lemon (about 3 tbsp of juice)
¼ cup extra virgin olive oil
¼ tsp fresh ground black pepper
½ tsp sea salt
1 tsp agave nectar or maple syrup
1 tsp dijon mustard

Salad:

3 heaping cups fresh arugula
3 heaping cups fresh baby spinach
½ cup toasted slivered almonds

1/4 cup sliced scallions
¼ cup shaved or grated parmesan

Lemon Dressing

Make the lemon vinaigrette by mixing all the dressing ingredients together in a small sealable jar. Shake or stir the ingredients until well combined and emulsified. Set aside.
Add the arugula, spinach, toasted almonds, and (dairy free) parmesan to a large salad bowl. Toss to combine.
When ready to serve, drizzle on the lemon dressing to taste and toss until the dressing evenly coats all of the greens.
Top with salt and black pepper to taste. Serve immediately. 

YELLOW JACKET PUNCH

1 Quart (32 oz) Vodka
½ Quart (16 oz) Fresh Lemon Juice
½ Quart (16 oz) Fresh Lime Juice
½ Quart (16 oz) Pineapple Juice
1 cup Agave nectar

In a pitcher, combine all ingredients and refrigerate until chilled. Add ice and garnish each glass with blueberries.

APPLE TOFFEE BARS

2/3 cup butter, at room temp (equivalent is 11 TBSP + 1 tsp butter)
2 cups packed light brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup peeled, chopped Granny Smith apple (1 large)
1/2 cup toffee bits (such as Heath)

Preheat oven to 350 degrees F. Spray 9×13 baking pan lightly with cooking or baking spray.
Cream butter and brown sugar in mixer until smooth. Add eggs and vanilla and beat on medium until combined.

Add flour, baking powder, and salt and mix until just combined.
Stir in the chopped apples and toffee bits until evenly distributed.

Spread in prepared pan.

Bake for 30 minutes until the center is set. Let cool completely before slicing or frosting.

Frosting:
1/2 cup butter
1 cup packed light brown sugar
1/4 cup milk
2 cups powdered sugar

Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil.

Remove from heat. Let cool for 5 minutes. Stir in powdered sugar with a whisk.

Let cool until it thickens enough to spread. Stir before spreading on top of blondies. Let frosting set for 30 minutes and then cut into bars.

GAME DAY FASHION

It’s going to be mild (72 degrees F) during the day but will dip into the 50s at night – crazy great weather for November! So I’m going with a gold dress, navy cardigan and will oomph it up with gold accessories.

Mine is sold out, but I found an adorable one that is VERY similar here at a crazy good price:

And I’ll go with these Vejas that are comfy and cute that I bought here:

We had a ball tailgating! We ended up with 31 people to have fun and socialize with – so fun!

A FEW PICS FROM A GREAT TAILGATE:

es, our 3 pups come with us:

Headed into the game:

Such a fun day! AND GEORGIA TECH WON! They handily beat #4th ranked unbeaten Miami! So as a result, Georgia Tech is definitely BOWL BOUND! GO JACKETS!!!