First Tailgate 2025: GT v Garner Webb

WOO HOO! It’s football season again! And…a 3:30pm kickoff = the PERFECT tailgate party!

We are going to be watching the first game from the comfort of our family room instead of traveling to Colorado, but we’re hoping for a big win to start things off before our first home game.

SATURDAY, SEPTEMBER 6, 2025

GEORGIA TECH

vs

GARNER WEBB

KICKOFF – 3:30PM

TAILGATE START – 1:00PM

MENU:

PIMENTO CHEESE BALL with crackers

SURF & TURF (TRI-TIPS & SALMON)

BALSAMIC GRILLED VEGGIES

CAESAR SALAD

Drink – YELLOW JACKET SLAMMER HAMMER

TOOMER’S LEMONADE SHEET CAKE

PIMENTO CHEESE BALL

(Photo courtesy of Quaint Cooking)

2 cups shredded cheddar cheese

8 oz. cream cheese, softened

2 scallions, thinly sliced

1 – 2 oz jar diced pimentos, drained

2 TBSP butter, melted

2 tsp Worcestershire sauce

1/2 cup chopped and toasted pecans

1/4 cup minced parsley

In a bowl add the cream cheese, cheddar cheese, scallions, pimentos, butter and Worcestershire. Mix with a beater well. With damp hands, form into a ball. Mix pecans and parsley together on a plate, then roll the cheese ball to coat evenly with the nut mixture. Wrap in plastic wrap and chill until serving. Serve with crackers.

TRI-TIPS WITH SALSA VERDE

This preparation is my favorite way to serve tri-tips. You can use a smoker or a regular grill, and they’ll come out juicy and delicious every time. With the addition of a fresh salsa verde your guests will love you!

Salsa Verde
1/3 cup extra-virgin olive oil
Juice and grated zest of 1 lemon
2 anchovy fillets, very finely chopped
2 garlic cloves, very finely chopped
1 tbsp drained capers, roughly chopped
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh mint
½ tsp kosher salt

For steak
Two 1½-pound tri-tip steaks, sliced crosswise into 1¼-inch-thick planks (can also use flank steak with excellent results). For 10 people I used 3 tri-tips that were 2 1/2 lbs each. We had lots of leftovers!
Marinade for one tri-tip:
1 tsp kosher salt
1½ tsp grapeseed oil

Rub the salt and the grapeseed oil all over the tri-tips. Grill over hot coals until desired level of doneness.  Let rest for 10 minutes or so, and then slice thinly against the grain.
Serve with salsa verde drizzled over the top.

SALSA VERDE
Place salsa verde ingredients in medium bowl; whisk together to combine. 

SALMON ON THE GRILL

Easiest recipe there is!  Place a 2-3 lb. salmon filet on a piece of tin foil, skin side down. Sprinkle with salt and pepper.  Then drizzle with Extra Virgin Olive Oil, lemon juice, white wine.  Top with capers and dill.  Place on the grill until flakey ~ 8-10 minutes, depending on the thickness of your salmon.  Delish!

BALSAMIC GRILLED VEGGIES
(Adapted from Natasha’s Kitchen)

1 medium zucchini sliced into 1/3″ thick rings
1 medium yellow squash sliced into 1/3″ thick rings
1/2 lb baby bella mushrooms halved or quartered if large
8 oz snap peas
1/2 large onion cut into 1/2″ wide by 1″ long slices.
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper 

Preheat a grill to med/high (400˚F). Oil a grilling basket. 
Place all of your sliced veggies into a large mixing bowl.

In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper.

Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.

Preheat grill basket for 10 minutes with the grill cover on. 

Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. 

Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.

CAESAR SALAD

catebogue

Salad Dressing:
4 whole anchovy fillets
2 TBSP (and up to 3 tablespoons) Dijon mustard
1 TBSP balsamic or red wine vinegar (balsamic makes it nice and rich)
1 tsp Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper

catebogue

Croutons:
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Salad:
Hearts of romaine lettuce
Fresh Parmesan wedge

For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.

For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.

Heat the olive oil in a small saucepan or skillet over low heat.

Crush-but don’t chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.

Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)

For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.

Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.

Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently and serve immediately. The dressing and croutons can be made a day or two in advance.

YELLOW JACKET SLAMMER HAMMER

(Photo courtesy of Southern Living)

I’ll triple or quadruple the recipe. This recipe serves 4.

1/2 c vodka

1/2 c rum

1/2 c Amaretto

2 cups pineapple juice

1 1/2 cups orange juice

Cherries to top

TOOMER’S LEMONADE SHEET CAKE

(Adapted from Southern Living)

Cake:

Baking spray 

1 3/4 cups granulated sugar

1 cup (8 oz.) unsalted butter

2 TBSP grated lemon zest, plus 1/2 cup fresh juice, divided, at room temperature (from 3 large lemons)

1 1/2 tsp vanilla extract

4 large eggs, at room temperature

3 cups (about 12 3/4 oz.) flour

1 tsp baking soda

3/4 tsp salt

1 cup whole buttermilk, at room temperature

Cake Soak:

1/2 cup granulated sugar

1/4 cup fresh lemon juice (from 2 large lemons)

3 TBSP water

Frosting:

6 oz. cream cheese, softened

1/2 cup (4 oz.) unsalted butter, softened

1 1/2 TBSP grated lemon zest, plus 3 Tbsp. fresh juice, divided (from 2 large lemons)

1/4 tsp table salt

6 cups (about 24 oz.) powdered sugar

Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch baking sheet with baking spray.

1. Beat sugar and butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add lemon zest and vanilla, beating until incorporated, about 15 seconds. Add eggs, 1 at a time, beating well after each addition.
2. Whisk together flour, baking soda, and salt in a medium bowl. Combine buttermilk and lemon juice in a 2-cup measuring cup. With mixer on low speed, add flour mixture and buttermilk mixture alternately with butter mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter evenly into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 24 minutes.
3. While Cake bakes, prepare the Cake Soak: Combine sugar, lemon juice, and water in a small microwavable bowl. Microwave on HIGH in 30-second intervals, stirring between each interval, until sugar dissolves, about 2 minutes. When Cake is done, remove from oven, and immediately poke Cake all over with a wooden pick or skewer. Brush all of Cake Soak over entire Cake. Cool Cake completely in baking sheet on a wire rack, about 1 hour.Prepare the Frosting: Beat cream cheese and butter in a large bowl with a electric mixer at medium speed until smooth and fluffy, about 2 minutes. Add lemon zest and salt, beating until combined, about 15 seconds. With mixer on low speed, gradually add powdered sugar, beating just until combined. Add lemon juice, and beat on medium-low speed until thoroughly combined, about 1 minute. Spread Frosting evenly over Cake.

TAILGATE OUTFIT:

Found this adorable game day dress that’s perfect for a hot college football game in Atlanta here: