GEORGIA TECH vs FLORIDA STATE 10/24/15

7:00PM

TAILGATE STARTS AT:
3:00PM

 

 

I’ve been dying to fix a Mexican themed menu, and this 7PM game allows me the opportunity to do so.  We’ll go with carnitas, some great Mexican appetizers and (of course) a fabulous Margarita (that may have a “fall” twist to it!)!

MEXICAN MENU:

CHILI RELENO SQUARES
CHAMPIONSHIP BEAN DIP
RESTAURANT SALSA with
TORTILLA CHIPS

DESSERT:
SALTED BUTTERSCOTCH BROWNIES

DRINK:
APPLE CIDER MARGARITAS

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These cheesy bars sound so yummy!  And I love the fact that there’s only 1 1/2 tablespoons of flour in them.  It’s basically a cheese and green chilies concoction!  And they DO taste just like mini chili rellenos!

3 cups (12 ounces) shredded Monterey Jack cheese
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cans (4 ounces each) chopped green chilies, drained
3 eggs
3 TBSP milk

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In a bowl, combine all ingredients, but the tortilla chips (and don’t worry – it may not LOOK “pretty” – refried beans aren’t the most attractive of the foods out there, but trust me, it is so good, and once it cooks, and the cheese melts, it WILL be tantalizing!).

 

Transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

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(Adapted from for peats sake)

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14 oz. can diced tomatoes
10 oz. can orginal Rotel
1/2 small white onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not depending on how spicy you like it
1 tsp. honey
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Photo Credit: Cate Bogue

Put all the ingredients in a food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. The salsa is better if made in advance to allow the flavors to marry.

Photo Credit: Cate Bogue

 

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CARNITAS

seriouseats

I’ve been fixing carnitas at tailgate parties for years.  A great thing about them (other than the fact that this recipe is KILLER!) is that you can prepare them in advance and then simply reheat the pork at your tailgate function on the grill, so you’re not slaving away all during your tailgate instead of mingling with your guests.  You can actually sip a margarita and socialize and have fun!  Hope you enjoy this recipe as much as we do!

1 4-5 pound lean boneless pork loin roast, with excess fat removed
1 cup salsa verde 
1 large onion, minced
4 cloves garlic, minced
1 TBSP seasoned salt
2 tsp pepper

Serve any of the following on the side:

2 dozen warm corn and/or flour tortillas
1 cup black beans
1 cup sour cream 
1 can sliced olives (optional)
2 cups Monterey Jack cheese, grated
1 bunch green onions, chopped
2 avocados, sliced and sprinkled with lime juice
1 bunch cilantro, stems removed and diced
2 bunches of whole radishes, stems removed, sliced thin
1 cup salsa 
1 cup salsa verde 

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Place pork roast in 9 x 13 pan. Rub garlic into the roast. Sprinkle with the seasoned salt and pepper. Cover with salsa verde and onions.

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Loosely cover the pan with aluminum foil. Bake at 300 degrees for ~ 4 1/2 hours, or until fork tender.

Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. ***If not eating immediately, then let cool, and then place in a container with juices and refrigerate.

Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.

OR

*Can be prepared in advance, and then wrapped in foil and refrigerated or frozen.  Simply reheat on the grill using the guidelines above at your tailgate and enjoy!!!

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SALTED BUTTERSCOTCH BROWNIES
(Adapted from crazy for crust)

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I had never made this dessert before but it just sounded “Mexican” to me with the decadent dark chocolate intensity.  Plus, brownies are just so perfect for tailgating, because they can be made way in advance and either frozen, or if you’re making them a day or two in advance, stored in an airtight container and easily transported to your tailgate.  They hold up very well, as opposed to a lot of cookies that crumble in transport.  These are fabulous, and your guests will love you! I’m a huge fan of combining salty and sweet, and these little gems do just that!

2 oz unsweetened baking chocolate, coarsely chopped
2 oz semi-sweet baking chocolate, coarsely chopped
3/4 cup unsalted butter
1 3/4 cups sugar
3 eggs
1 TBSP vanilla extract
2 TBSP unsweetened cocoa powder
1/4 tsp salt
1 cup flour
3/4 cup mini chocolate chips

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SALTED BUTTERSCOTCH
1 cup brown sugar
1/2 cup heavy whipping cream
6 TBSP butter
1 tsp vanilla bean paste (or vanilla extract)
1 1/2 tsp kosher salt
Sea Salt or Kosher salt for topping brownies, if desired

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Preheat oven to 350 degrees F. Line a 9×9” pan with foil and spray with cooking spray.

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Place the two baking chocolates and butter in a large, microwave safe bowl.

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Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth.

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Stir in sugar. Add eggs, vanilla, and cocoa and stir well.

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Add flour and stir carefully. Stir in mini chocolate chips.

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Spread brownie batter in prepared pan.

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Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs stuck to it.

While the brownies are baking, make the butterscotch sauce. Melt 6 TBSP butter in a medium saucepan over medium heat.

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Add 1 cup brown sugar and 1/2 cup heavy whipping cream and stir until it boils.

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Once it boils, let it sit boiling gently, without stirring, and cook for 3 minutes.

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Remove from heat and stir in vanilla and 1 1/2 teaspoons salt. Transfer to a jar and let it cool on the counter until the brownies are done. (Makes about 1 3/4 cups, you won’t use it all on the brownies, so put the remainder in the fridge to top ice cream, apples etc.) WARNING: this butterscotch sauce is so delicious, taste at your own risk!  I did, and it was all I could do to restrain myself from eating the entire jar! 😉

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When brownies are done, remove them from the oven and immediately top with 3/4 cup of the butterscotch sauce.

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Let cool completely before slicing. ***This step will take several hours, but you can also chill them for faster cooling. The sauce doesn’t harden but does solidify slightly. The brownies are sticky and gooey.

Sprinkle with a few pinches of sea or kosher salt before slicing and serving.
Store brownies in an airtight container for up to 4 days. Extra butterscotch sauce can be kept sealed for up to one week. It will harden in the refrigerator (and semi-solidify on the counter) so microwave it it, and it becomes liquid again.

APPLE CIDER MARGARITAS

greatist.com

 

After sitting through last week’s game and ending up with some pesky lower back pain, I left the game determined to find great stadium seats.  The ones that have the logos on them from colleges just haven’t been up to par in my opinion.  I found these seats while surfing the internet at SportsUnlimited Inc, and they’re touted as “the best” chairs out there.  The best part?  You can customize them with your team’s colors!  I’ve chosen gold backs and navy seats – they are supposed to arrive in 2 days! You can chose any color combination you prefer.

Here’s exactly what I ordered (and they DID arrive on time as promised):

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