OCTOBER 3, 2015 – GEORGIA TECH vs UNC!

It’s a 3:30PM Kickoff, so our tailgate will begin around 11AM.

1 lb small shrimp, peeled and deveined

2 firm-ripe avocados, halved, scored into a small dice

2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little

1/2 small white onion, very finely chopped (use red if you can’t find white)

1 small jalapeño, seeded and finely chopped (optional)

Drizzle of olive oil

Juice of 1 to 2 limes

Salt

Handful cilantro leaves, roughly chopped, optional (I’m leaving this out since one of my guests detests the stuff)

Hot sauce, on the side

Tortilla chips

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Cook the shrimp: Bring salted water to a boil and turn off heat. Add shrimp, cover pot and let stand until firm and pink, about 5 to 7 minutes. Drain shrimp, pat dry and chill. (Could also add a bottle of beer to the water along with Old Bay Seasoning and lemon juice if you want more flavor.)

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Make salsa: Chop shrimp into small bites and put in medium bowl.

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Add tomatoes, white onion, jalapeño (if using, to taste) and a drizzle of olive oil to a large bowl.

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Add avocados into bowl. Add the juice of one lime, and a second one, if needed. Add salt to taste, then cilantro, if using. Serve with tortilla chips.

 

Not a great picture, but trust me, this salsa was so good, and it was devoured in no time!

NOTE: I’m going to make the salsa ahead of my tailgate and add everything together EXCEPT the avocado.  Right before serving, I’ll cut up the avocados and toss in the salad.  Keeps the avocado from turning brown and getting mushy.

These meatballs are just so good!  They are the perfect thing to serve for a tailgate because they’re A. Delicious and B. They are easy “finger-foods” that people can pick up with a toothpick and pop in their mouths.  I’ve found these foods are the ones that get gobbled up first (as opposed to dips and casseroles that require a chip or spoon or fork to eat). I’m doubling my recipe for the crowd that are coming to this week’s tailgate.

1 lb ground chicken

3/4 cup Panko

1 large egg

1/2 tsp garlic powder

1/2 tsp onion powder

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

3/4 cup your favorite buffalo sauce

1/4 cup blue cheese dressing

 

 

We’re serving a bigger crowd, so I’ll double or maybe triple this recipe.

2 lbs beef tenderloin, cooked medium-rare, sliced into 1⁄2- inch slices (for cooking instructions go to: //tailgateguru.net/2015/02/a-valentines-day-celebration.html)

12 slider buns, split

4 TBSP butter

1 cup horsey spread (see below)

Spread butter onto both sides of split slider buns. Toast on griddle or in a large skillet until lightly golden brown. Remove from griddle and spread with horsey sauce and top with beef tenderloin slices. Add more horsey sauce on top of beef tenderloin slices and top with top of slider bun.

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Makes 12 “muffins”

Who doesn’t love mac and cheese?  This recipe is a delicious version of the classic with one twist – you prepare the dish, then spoon it into muffin tins and bake.  That makes it perfect for a tailgate party!  You can prepare it ahead, then simply store it in an airtight container, refrigerate, and then transport to your tailgate when ready.  I’ll simply reheat them in a microwave before serving. I doubled the recipe for my tailgate.

2 cups uncooked elbow macaroni

2 TBSP of butter

1 egg, beaten

1 TBSP of sour cream

3/4 cup milk

2 cups of shredded sharp cheddar cheese and 1/2 cup of shredded cheese

1/4 cup of breadcrumbs

1 tsp of salt

Pepper to taste

Dash of garlic powder

Cooking spray

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Preheat oven to 350 degrees F. Boil a large pot of salted water and add the elbow macaroni. Boil according to package directions, then drain and return macaroni to pot with no heat.

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Stir in butter, beaten egg and sour cream.

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Add 2 cups of shredded cheese and milk and stir under low heat until the sauce starts to thicken a bit. Stir in salt, pepper and garlic powder to taste.

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Generously grease (or use muffin cups) a 12 cup muffin tin. Scoop the macaroni evenly into each cup.

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Mix the reserved 1/2 cup of shredded cheese with 1/4 cup of bread crumbs and sprinkle over the muffins. Spray the top of the muffins with cooking spray.

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Bake for 30 minutes and let cool for a few minutes before removing from pan.

 

 

 

This salad is just perfect for a tailgate party.  The only thing you have to chop just prior to serving are the tomatoes.  It big enough for a crowd, and I just made the dressing in advance, bagged the toasted almonds and bacon and croutons, and simply threw all the ingredients together right before serving.  The addition of swiss cheese really sets it apart!
3/4 cup canola oil

1/4 cup lemon juice

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

2 bunches (1 pound each) romaine, torn

2 cups chopped tomatoes

1 cup (4 ounces) shredded Swiss cheese

2/3 cup slivered almonds, toasted, optional

1/2 cup grated Parmesan cheese

8 bacon strips, cooked and crumbled

1 cup croutons (see below)

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In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.

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In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

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GEORGIA TECH (OR GRAPEFRUIT) RICKEY

(Courtesy of Fireside Pies)

I’m making a big batch of the stuff, so I’ll be multiplying by 20 for my tailgate.
1 ½ oz (30 oz or ~ 4 cups) fresh grapefruit juice

1 ½ oz (30 oz) vodka

½ oz (10 oz) fresh lime juice

½ oz (10 oz) St. Germaine Elderflower liquor

½ oz (10 oz) simple syrup (you can use a bit less of this if you want it less sweet)

2 oz (40 oz or 5 cups) club soda

1 slice grapefruit, optional, for garnish

 

Fill shaker 2/3 with ice. Add grapefruit and lime juices with vodka, elderflower and simple syrup and pour over ice and top with club soda. Garnish with a slice of grapefruit.

What rain?