We are heading into the 4th game of the season with a record of 3 – 0! WHAT????
HUGE win last Saturday at home against ACC rival Clemson! Whoa! So much fun! And as a result, Georgia Tech is now ranked 18th in the country! Hoping for another big win this week before facing another ACC rival in Wake Forest next Saturday. We’re missing a few friends at this tailgate, but it’ll still be a great time with what looks like spectacular weather.
GEORGIA TECH
vs
TEMPLE
TAILGATE START: 1:30PM
KICKOFF: 4:30PM
BOBBY DODD STADIUM, ATLANTA, GEORGIA
GAME DAY MENU:
APPETIZERS:
PARTY SHRIMP
BUFFALO CHICKEN BITES with celery, carrots and ranch dressing
MAIN:
SMASH BURGERS with caramelized onions
CAPE COD SALAD
NO MAYO POTATO SALAD
WHITE CHOCOLATE MACADAMIA NUT CUPCAKES
DRINK OF THE DAY: THE STINGER
PARTY SHRIMP
(Adapted from cookingcuriousity.com)
I’m doubling this recipe for the tailgate.
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1/4 cup extra virgin olive oil
2 TBSP lemon juice (freshly squeezed)
1 TBSP lemon zest
1 TBSP fresh parsley, chopped
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Lemon wedges, for garnish
Fresh parsley, for garnish
In a large mixing bowl, combine the garlic, olive oil, lemon juice, lemon zest, chopped parsley, smoked paprika, crushed red pepper flakes (if using), salt, and black pepper.
Add the shrimp to the bowl, and toss to coat evenly.
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse the shrimp.
Preheat a large skillet or grill pan over medium-high heat.
Add the marinated shrimp to the skillet in a single layer, cooking for about 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become tough.
Transfer the cooked shrimp to a serving platter. Can be served warm or cold.
BUFFALO CHICKEN BITES
(Adapted from oursaltykitchen.com)
This recipe is a take on Buffalo wings – but no bones or fat. It’s a spicy one-bite delicious nosh.
2 lb boneless skinless chicken breast, diced into 2″ pieces
½ cup cornstarch or arrowroot powder for gluten free
2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
2+ TBSP olive oil
1 cup Frank’s RedHot sauce
2 TBSP butter
Combine the cornstarch (or arrowroot powder), salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
Add the chicken to the cornstarch mixture; toss until evenly coated.
Heat a non-stick skillet over medium high heat. Add 1 tablespoon olive oil, and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauce to the melted butter and whisk until combined.
Add the cooked chicken to the buffalo sauce. 
Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately (or cool to room temperature and refrigerate) with blue cheese or ranch dipping sauce and sliced carrots and celery.
Notes:
Tap off any excess cornstarch when transferring the chicken bites to the skillet so that the breading crisps, not clumps
Keep an eye on the heat while sautéing; adjust as necessary to ensure the breading browns and doesn’t burn.
SMASH BURGERS
(Adapted from Scott Luce)
Recipe serves 4.
One of our Supper Club hosts prepared this version of a smash burger, and we thought it was the best we’d ever had. We’ve since fixed them and they turn out perfect every time.
1 1/2 lbs ground beef (divided into 8 “balls”)
salt and pepper
garlic powder
4 slices cheddar cheese
Burger Sauce:
1/3 cup mayo
1 tsp yellow mustard
To serve:
4 brioche burger buns
lettuce leaves
tomato slices
sliced onion
dill pickles
Divide beef into 8 patties by rolling into balls. Refrigerate before grilling.
Butter and toast buns. Add caramelized onions as a topping (see recipe below).
To cook:
Increase griddle to med/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over meat and firmly smash straight down into a thin patty.
Once patties are smashed, peel back and discard parchment, and season meat with salt, pepper and garlic powder. Add 1/2 tsp of burger sauce. Cook 2 minutes on first side or until seared and juices start to come to the surface.
Scrape under the burger with spatula facing down at a 45 degree angle to get under the caramelized part and flip.
Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the 2nd patty.
Repeat with remaining burgers and transfer them to a platter as they finish cooking.
To assemble:
Place space on bottom of bun. Top with whatever toppings desired. Add double patty and top with bun.
Carmelized onions
(Adapted from simplyrecipes.com):
4-6 medium or large onions
Extra virgin olive oil
Butter, optional
Kosher salt
Sugar, optional
Balsamic vinegar, optional
Slice the onions thin. Add 1-2 TBSP olive oil and a TBSP of butter to a large pan and heat. Toss the onions in the pan. Stir occasionally over medium heat.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process.
Let the onions cook for about 25-30 minutes more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
CAPE COD SALAD
(Adapted from Ina Garten)
8 oz bacon, cooked and crumbled
8 oz baby arugula and 8 oz chopped romaine
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, crumbled
For the dressing:
3 TBSP good apple cider vinegar
1 tsp grated orange zest
2 TBSP freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 TBSP pure maple syrup
Kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
NO MAYO POTATO SALAD (AKA Best Potato Salad Ever)
(Adapted from Foodie Crush)
3 lbs red potatoes
5 TBSP white wine vinegar , divided
½ cup extra-virgin olive oil
2 tsp Dijon mustard
1 tsp kosher salt
½ tsp freshly ground black pepper
½ small red onion , chopped (about 1 cup)
2 TBSP minced fresh dill
2 TBSP minced fresh basil
2 TBSP minced Italian flat leaf parsley
Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.
As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.
In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.
Drizzle the dressing over the potato mixture and gently toss. Add the chopped onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days. It actually gets better and better each day!
WHITE CHOCOLATE MACADAMIA NUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROSTING
(Adapted from Cupcakeproject.com)
Cupcakes
4 ounces white chocolate about 2/3 cup of chips
2 large eggs, room temperature
1/3 cup sour cream
1 tsp vanilla extract
1 3/4 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
1/2 cup whole milk
1/2 cup white chocolate chips
3/4 cup chopped salted macadamia nuts
White Chocolate Buttercream
1 cup unsalted butter room temperature
2 cups powdered sugar
8 oz white chocolate about 1 1/2 cups of chips
1/4 tsp salt
Cupcakes
Preheat oven to 350 F.
Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.
In a small bowl, whisk together eggs, sour cream, and vanilla until smooth.
In the bowl of a stand mixer, mix cake flour, baking powder, baking soda, salt, sugar, and butter on high speed until fully combined.
Mix wet ingredients into dry ingredients a little bit at a time until just combined.
Mix in the melted white chocolate (it should be cool enough to touch) until just combined.
Mix in milk until just combined.
Stir in white chocolate chips and macadamia nuts by hand.
Grease cupcake liners using a cooking spray and fill halfway full with batter.
Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from cupcake tin immediately and set on the counter to cool.
White Chocolate Buttercream
Use a double boiler to melt white chocolate. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. Set aside once melted.
Beat butter on high speed with an electric mixer for about three minutes until light and airy.
Mix in powdered sugar a little bit at a time.
Once white chocolate is safe to touch, add it to the frosting. Continue to beat for another minute.
Mix in salt.
Spread or pipe on cooled cupcakes.
THE STINGER
This recipe makes 16 cups – I’ll double the recipe for my tailgate crowd and chill beforehand.
4 cups orange juice (fresh squeezed preferably)
4 cups cranberry juice
4 cups pineapple juice
2 cups rum
2 cups vodka
Mix all together in a large pitcher. Serve with orange slices.
OUTFIT OF THE DAY:
It’s going to be another warm one, so I’m going with another Tuckernuck simple dress. The last one I wore was successful in 80+ degree temps so a big win! You can find them here. I love a throw on dress that you can dress up or down!
I’ll pair the dress with gold accessories and a pair of Vejas and be done.
GO JACKETS!!!
Cheering on the Jackets to victory:
Postgame – 3 worn out pooches:
