I’m out of town for this year’s Superbowl, and unfortunately MY TEAM (Falcons) isn’t in it, but we’ll have fun where we are celebrating somehow.  Not a big fan of San Francisco or Baltimore, but the novelty of having two brothers compete is interesting, and it’ll be fun to watch regardless.  Here’s what I’m thinking of serving:

PULLED PORK SLIDERS (with cole slaw)

Andouille-Sausage Stuffed Mushroom Caps

Photo Credit: Bourbon and Boots
Makes 24
24 fresh mushroom caps, stems removed and reserved
2 tablespoons olive oil
¼ cup chopped shallots
2 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 pound Andouille sausage, chopped
¼ cup dry white wine
¼ cup ricotta cheese
1 cup grated Parmesan cheese
1 egg, beaten

salt and freshly ground pepper
garnish, minced chives, chopped scallions or parsley
1) Preheat oven to 350 degrees F. Chop reserved mushroom stems.
2) Heat olive oil in a skillet over medium heat. Add shallots and garlic and sauté for three minutes. Add thyme and chopped mushroom stems; sauté for three more minutes. Add chopped Andouille sausage and stir to combine. Add wine and deglaze the pan, scraping up any browned bits. Using a slotted spoon, transfer the mixture to a bowl to cool.
3) To the cooled meat mixture, add ricotta cheese and ½ cup Parmesan cheese. Stir to combine. Fold in beaten egg; season with salt and pepper.
4) Place mushroom caps in a glass baking dish (depending on size, you may need two) and fill each with equal amounts of the meat filling. Sprinkle with remaining Parmesan cheese and bake for 25 minutes, or until golden brown.
Note: You may prepare mushroom caps the day before and refrigerate (covered) until you are ready to bake and serve.


Photo Credit: Best Tailgating Recipes

2 – 8 oz. cream cheese packages
1 c. sour cream
4 tsp. mayonnaise
2 tbsp. lemon juice (optional)
2 1/2 tsp. Worcestershire Sauce
1 tsp. mustard (dry or regular)
2 tbsp. milk
1/2 c. cheddar cheese
1 tsp. Old Bay® seasoning
1 lb. blue crab meat; any crab meat will do. Backfin is the best, but claw, or canned crab meat. Serve with French bread baguette or crackers.
Shell your crabmeat; even from a can, there will be shells in the meat. Preheat oven to 325 (if eating today). Combine all ingredients except the crab meat and cheddar cheese and beat with a blender. Fold the crab meat and cheddar into the mixture, being careful not to break the crab meat apart. Place in a casserole dish or other baking dish and sprinkle some cheddar and Old Bay on top. You can refrigerate overnight and cook the morning of your tailgate if needed. Bake for 30 minutes at 325 degrees.
PULLED PORK SLIDERS (with cole slaw)

Photo Credit: blogchef.net

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion (chopped)
2 large garlic cloves (crushed)
1 ½ teaspoons dried thyme
20 slider buns (split)
butter (as needed)
1 small head cabbage (shredded)
3 medium carrots (shredded)
1 cup mayonnaise
1/3 cup sugar
¼ cup apple cider vinegar

Pour the vegetable oil into the bottom of the slow cooker. Put the pork roast into the slow cooker and pour in the barbeque sauce, apple cider vinegar, and chicken broth.

Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.

Cover and cook on high for 5-6 hours or until the roast shreds easily with a fork. Take the roast out of the slow cooker, and shred using two forks. Place the shredded meat back into the slow cooker and toss with the juices.

To make the coleslaw- In a large bowl combine shredded cabbage and carrots.

In a small bowl combine mayonnaise, sugar, and vinegar.

Mix well, and pour over the cabbage mixture and toss to coat.

Heat a large skillet to medium heat. Spread the inside of both halves of the sliders buns with butter.

Place buttered side down into the skillet and toast until golden brown.

Spoon pulled pork onto the bottom half of a slider bun, spoon on coleslaw with a slotted spoon, and place on the top half of the bun.



Serves 20
2 four- or five-pound chuck roasts
1 head of garlic, cloves separated and peeled
Tony Chachere’s Original Creole Seasoning
2 medium yellow onions, minced
2 cans Amy’s Organic Cream of Mushroom soup
po-boy rolls or Leidenheimer bread
garnish: Boursin cheese, lettuce, tomato slices, Creole mustard

Rinse chuck roasts and pat dry. Using a sharp knife, poke deep slits all over each roast. Cut garlic cloves into slices and stuff into slits in the roasts. Be sure to flip the roasts over so each side gets a thorough stuffing of garlic.
Sprinkle each side with a light dusting of Tony Chachere’s—more if your group likes it spicy, less if they don’t. Place each roast on a large sheet of heavy-duty aluminum foil. Top each with equal amounts of minced onion.
Pour one can of soup over each onion-topped roast and wrap tightly in the foil. There should be a tight seal on the packet so as to keep all the juices in. (Note: The roasts can be prepared up to this point and refrigerated for up to 8 hours before cooking. If refrigerating, be sure to bring roasts to room temperature before proceeding to the next step.)
Place the foil-wrapped roasts on a heavy-duty, rimmed cookie sheet or roasting pan. Put the pan in a cold oven and turn oven to 250 degrees F. Cook for at least 6 hours. If the seal is tight on the foil, these roasts can stay in the oven for longer. They won’t dry out, just keep getting more and more tender.
Remove the roasts from the oven and carefully unwrap. Pour all accumulated juices into a slow cooker. Shred the meat and add to the slow cooker. Keep warm until ready to serve.
Serve on po-boy rolls or Leidenheimer bread. Garnish with Boursin cheese, tomatoes, lettuce and Creole mustard as desired.

(Adapted from Make Merry Events)

Photo Credit: Make Merry Events

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

To get a darker (football) color: substitute dark brown sugar instead of the golden, and sift about ¼ cup of cocoa into the dry ingredients.


Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes.

Add marshmallow creme and maple extract; beat until blended and smooth.

DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.


Sift first 7 ingredients into large bowl.

Using electric mixer, beat butter and both sugars in another large bowl until blended.

Gradually beat in oil.

Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin.

Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl.

Cover and chill batter 1 hour. Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Spoon about 2 tablespoons filling on flat side of 1 cake.

Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.


Since I’ll be in the Virgin Islands during the Superbowl, it’s likely I’ll be sipping something tropical. The official cocktail of the British Virgin Islands and one the most popular mixed drinks in the Caribbean, the traditional painkiller cocktail is made with Pusser’s Rum.

2-4 oz. of Pusser’s Rum
4 oz. pineapple juice
1 oz. cream of coconut
1 oz. orange juice
Grated fresh nutmeg

In a shaker filled with ice add first 4 ingredients and stir. Pour into glass; top with grated nutmeg.

How about this gadget?  

It’s a trailer hitch and bottle opener all in one.  You can get it in various team colors/logos.  One less thing to have to worry about! ;0)