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, GT is now ranked 18th in the country. Hoping for another big win this week before facing another ACC rival in Wake Forest.
GEORGIA TECH
vs
TEMPLE
TAILGATE START:1:30PM
KICKOFF: 4:30PM
BOBBY DODD STADIUM, ATLANTA, GEORGIA
GAME DAY MENU:
APPETIZERS:
SHRIMP APPETIZER with cocktail and remoulade
BUFFALO CHICKEN BITES
MAIN:
SMASH BURGERS
CAPE COD SALAD
NO MAYO POTATO SALAD
DESSERT: WHITE CHOCOLATE MACADAMIA NUT CUPCAKES
DRINK: THE STINGER
BOILED SHRIMP with cocktail sauce and remoulade
BUFFALO CHICKEN BITES
(Adapted from oursaltykitchen.com)
2 lb boneless skinless chicken breast patted dry and diced into 2″ pieces
½ cup cornstarch or arrowroot powder for paleo
2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
2 TBSP olive oil
½ cup Frank’s RedHot
½ cup Texas Pete Original Hot Sauce or your favorite hot sauce
2 TBSP butter
Combine the cornstarch, 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 12″ 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 sauces 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 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.
To bake instead of pan-sear:
Heat the oven to 400°F.
Line a baking sheet with parchment paper, then spread a very thin coating of oil on the parchment (or spray with olive oil cooking spray).
Prepare the chicken bites through Step 2.
Spread the battered chicken bites onto the parchment paper in a single layer, leaving a bit of room between each piece. Bake for 7 minutes, flip, then bake an additional 7 minutes on the other side. They should be lightly golden brown.
Continue to Step 4.
SMASH BURGERS
(Adapted from SCOTT LUCE)
Recipe serves 4.
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.
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.
CAPE COD SALAD
(Adapted from Ina Garten)
8 oz thick-cut bacon, such as Niman Ranch
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
Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
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
(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 , sliced (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 sliced 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.
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!!!