GEORGIA TECH VS PITT 9/23/17

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Actually I LOVE college football!!!!

Our next tailgate is coming up on September 23rd in Atlanta, GA. We’ve had a bit of a rough go in the southeast with Hurricane Irma wrecking havoc following the last home game, but we’ve dried out and are looking forward to just enjoying ourselves tailgating with family and friends. The players should be healthy and raring to go after their last game was cancelled vs UCF in Orlando.

This game should be sunny and gorgeous with a high in the low low 80s. Perfect! And it is (yet another) early game, so we’ll be having brunch fare.

GEORGIA TECH

PITT

TAILGATE TIME:
9:00AM

GAMETIME:
12:20PM

BOBBY DODD STADIUM
ATLANTA, GEORGIA

MENU:

GRILLED PINEAPPLE
GREEN GODDESS DIP WITH VEGGIES

MAPLE CANDIED BACON

BREAKFAST BURRITOS
CHEESY GRITS SOUFFLE

TOFFEE BARS

SPIKED LEMONADE

GRILLED PINEAPPLE
(Adapted from Allrecipes)

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We had grilled peaches at the last tailgate for our brunch (topped with yogurt), and they were such a hit, I decided to grill another fruit at this tailgate. Again, it’s super easy and the flavor is fabulous! Double or triple your recipe depending on your crowd.

1 fresh pineapple – peeled, cored and cut into 1 inch rings
1/4 tsp honey
3 TBSP melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

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Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

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GREEN GODDESS DIP with veggies

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1 cup mayonnaise (I use Hellman’s or Dukes)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped basil leaves (18 to 20 leaves)
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 tsp anchovy paste
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup sour cream
Assorted veggies for dipping

place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender or food processor, and blend until smooth.

Add the sour cream and process just until blended.

Use immediately or refrigerate until ready to use.

MAPLE CANDIED BACON

(Adapted from Closet Cooking)

1 lb thick cut bacon
1/3 cup maple syrup
1/2 cup brown sugar

Place the bacon on a wire rack on a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar.

Bake in a preheated 400 degree F oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the brown sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.

Note: You can also sprinkle on some black pepper or cayenne for a bit of heat.

Easily make these in advance, and transport them to your tailgate.

Ready to head to my tailgate party!

BREAKFAST BURRITOS

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Easy peasy main course here. As a host, all you have to do is prep the ingredients and place in small bowls for your guests. And scramble some eggs JUST prior to serving. Delish!

Stuff a flour tortilla with whatever sounds good to you such as:

Scrambled Eggs

Crumbled Bacon

Crumbled Sausage (turkey or pork)

Sliced fresh jalapeños

Salsa

Shredded Cheddar or Monterey Jack cheese

Scallions

avocado

tomato

hot sauce

CHEESE GRITS

(Adapted from an old Southern Living)

catebogue

This recipe is THE best for cheese grits. It’s not TOO rich, and the chicken broth makes it! It always gets rave reviews. I’ve been making it for years and it always garners compliments. It’s super cheesy without the heavy cream or cream cheese from some recipes.

6 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 cups regular grits
16 oz shredded sharp cheddar cheese
1/2 cup milk
4 eggs, beaten
1/2 cup butter
8 oz. grated white cheddar cheese

Photo Credit: Cate Bogue

Bring broth, S & P and garlic powder to a boil. Stir in grits and whisk. Reduce heat to low and simmer until thick (8-10 minutes). Add shredded cheddar and milk and stir. Slowly stir in eggs and butter. Pour into casserole dish, and sprinkle with white cheddar.

Photo Credit: Cate Bogue

Bake at 350 degrees 35-40 minutes until set.

TOFFEE BARS
(Adapted from Epicurious)

Crust
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Topping
7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
1 cup chopped almonds, toasted
***NOTE – can substitute toffee baking bits for 1/2 of the almonds to heighten the toffee flavor!

Photo Credit: Cate Bogue

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment.

Photo Credit: Cate Bogue

Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt.

Photo Credit: Cate Bogue

On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.

Photo Credit: Cate Bogue

Bake in the center of the oven until pale gold on top, about 20 minutes.

Remove the pan from the oven and scatter the chocolate pieces evenly over the crust.

Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.

Photo Credit: Cate Bogue

Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

***I’m making this dish way in advance of our tailgate party, and then will cool, cut up into squares, and I’ll place in an airtight container and freeze. It’ll be perfect to thaw out the day before.

SPIKED LEMONADE

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Another football game = another fun Georgia Tech themed drink. It’ll be in the 80s still in Atlanta, GA, so this refreshing drink fits the bill. You probably only need one before the game though! ;0)

Easily can be multiplied and put into a pitcher for a crowd so you’re not left making individual drinks all morning. The following recipe is for ONE drink:

1.5 oz Lemon Drop Mixer (I used 3 cups for my tailgate)

1.5 oz Vodka (I used 3 cups here)

~ 3 oz Club Soda (I added 5-6 cups)
Fresh mint (garnish)

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Combine ingredients in a tall glass and stir.

And – here’s what I’m going with outfit wise:

Earrings: Bauble Bar

Shoes: Jack Rogers (Zappos)

Top: Nordstrom (ON SALE NOW)

Sweater: Nordstrom (old)

Skirt: Mine – J Crew Factory

Bracelet – Mine – Tory Burch old