travelandleisure

GEORGIA TECH

VS

VIRGINIA

KICKOFF:

3:30PM

TAILGATE START:

NOON

GAMEDAY MENU:

WARM SUN-DRIED TOMATO DIP with Crackers

SHRIMP AND ANDOUILLE GUMBO with STEAMED JASMINE RICE

MIXED GREEN SALAD with ORANGE CILANTRO VINAIGRETTE

BUFFALO CHICKEN SLIDERS

SOUR CREAM PUMPKIN BARS

APPLE CIDER WITH RUM

WARM SUN-DRIED TOMATO DIP

(Adapted from Taste of Home)

tasteofhome.com

2 packages (8 oz each) cream cheese, softened (lower fat cream cheese is fine)
2 cups mayonnaise (preferably Hellman’s)
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups shredded mozzarella cheese
2 cups shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers

In a food processor, combine the cream cheese, mayonnaise, onion and garlic until blended.

Stir in tomatoes and red peppers (I chopped them up in a mini food processor).

Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.

Transfer to a baking dish sprayed well with non-stick cooking spray. Sprinkle the top with the remaining Parmesan cheese.

Then either refrigerate until ready to bake or bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.

SHRIMP AND ANDOUILLE GUMBO

(Adapted from the cafe sucre farine)

2 lbs large shrimp, shelled and deveined
1 tsp Cajun seasoning
½ cup sunflower oil or other mild flavored oil
1 lb Andouille pre-cooked chicken sausage, cut into 1/2 inch slices and halved
⅔ cups flour
1 large onion peeled and diced into 1/4-inch dice
2 large green bell peppers diced in 1/4-inch dice
4 cloves garlic, minced
4 cups chicken broth
1 tsp paprika
½ lb carrots peeled and sliced 1/4-inch thick
½ tsp oregano
½ tsp dry basil
½ tsp dry thyme leaves
1 tsp kosher salt more to taste
½ tsp fresh ground black pepper more to taste
Sliced scallions for garnishToss shrimp with Cajun seasoning, cover with plastic wrap and refrigerate.
Heat oil in a large heavy-duty Dutch oven over medium heat. Add sausage and cook for 6-8 minutes or until sausage is nicely browned.Remove with a slotted spoon and set aside. Add flour to oil and cook over medium-low heat, stirring frequently, until mixture turns a deep golden brown color, slightly darker than the color of peanut butter. This will take about 10 minutes. If the mixture is darkening too quickly, reduce heat.Add onions, peppers and garlic.

Cook, stirring occasionally for 8-10 minutes until onions begin to soften. Add the chicken stock, carrots, spices and pepper.

Stir well. Bring to a boil, then reduce to a slow simmer. Cook for 25-30 minutes, uncovered until carrots are very tender.  ***SEE NOTE

Add shrimp and reserved andouille sausage, stir to combine, then return gumbo to a boil. Cover pot and turn off the heat. Let gumbo sit, covered for 10 minutes before serving. The shrimp will cook perfectly during this 10 minute resting time. Taste and season, if needed. Serve in bowls with rice. Garnish with sliced green onions, if desired. ***NOTE: I’m making this gumbo in advance, so I’ll add everything EXCEPT the shrimp ahead of time.  Then before serving, I’ll heat the gumbo, add the shrimp; bring to a boil then let it sit for at least 10 minutes to cook the shrimp.  THEN serve and enjoy!

JASMINE RICE

This dressing is OUT. OF. THIS. WORLD!!!!!  It’s such a great combination of flavors: ginger, sweetness from the OJ and honey and tanginess from the shallots and balsamic vinegar and mustard.  It’s just so fabulous that all you need are some nice lettuce greens and you’ve got yourself a really fabulous salad!

¼ cup sunflower oil
¼ cup extra virgin olive oil
zest of 1 medium navel orange
¼ cup fresh orange juice
3 TBSP white balsamic vinegar
2 TBSP honey
1 TBSP finely chopped shallots
1 tsp grainy mustard
½ tsp fresh ginger
½ tsp kosher salt
⅛ tsp black pepper
3 TBSP finely chopped fresh cilantro (or basil)

Mixed Greens for serving

Combine all ingredients except cilantro (or basil) in a small bowl and whisk together.

Then, pour all into a medium size jar with a tight-fitting lid, and add the cilantro. Cover and shake well to combine. Refrigerate until ready to use.  This dressing needs a bit of time for the flavors to blend, so it’s best to make at least a day ahead.

Shake well again before serving over mixed greens.

BUFFALO CHICKEN SLIDERS

I make these sliders at least once every football season.  EVERYBODY loves them, and they are about as easy to make as it gets.  It’s also wonderful that you can make them WELL in advance and then just reheat, leaving you lots of time to have fun with friends and family at the tailgate party instead of having to actually COOK on gameday!

4-6 frozen boneless, skinless chicken breasts
1 (12 ounce) bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
rolls

For serving: Blue cheese and/or Ranch dressing, pickles, coleslaw

Put frozen chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top.

Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot.  This step takes no time, as the chicken will be falling apart.

Add butter, stir and cook on low for an additional hour.

At this point you can serve immediately, or let it cool, then refrigerate.  Rewarm before serving. Serve on buns, and serve with a side of ranch or blue cheese dressing, as well as pickles and or cole slaw.