TAILGATE PARTY: GEORGIA TECH vs GEORGIA 2013

Clean, Old-Fashioned Hate is the nickname given to the rivalry between the Georgia Tech Yellow Jackets and the University of Georgia Bulldogs. And it’s been a rivalry since Day 1. According to The Bleacher Report, at their first meeting in 1893, fans from Georgia Tech claimed to have been hassled and heckled endlessly by fans from Georgia’s side.

The heckling bothered Georgia Tech fans so much that, according to school lore, immediately following the game, Georgia Tech’s fight song, “The Ramblin’ Wreck from Georgia Tech” was written. The most famous lyric to the song, and what would become the school’s battle cry, was the line, “To hell with Georgia!”

Very few rivalries can claim that it has been a rivalry from the very first meeting. Often, the hate that fuels a rivalry builds gradually over time, but that was not the case here. It is safe to say that the phrase “Clean, Old-Fashioned Hate” describes a 100-plus year feud well.

So the history shows that it’s a bit lopsided. But, as I’ve said many times before, WE HAVE NEVER LOST A TAILGATE! And we don’t intend to this week! It’s the Saturday after Thanksgiving, so NO TURKEY! I’m fixing a lot of food, as we’re expecting a group of Georgia Tech and Georgia friends for this game.

WHERE:

BOBBY DODD STADIUM

Atlanta, GA

WHEN:

SATURDAY, NOVEMBER 30th

TAILGATE @ NOON
GAME TIME – 3:30PM

MENU:

BACON CHEESEBURGER PUFFS

BUFFALO CHICKEN MEATBALLS

EASIEST MEXICAN DIP EVER

TORTILLA SOUP
BEEF TENDERLOIN BITES

WHITE TRASH CHEX MIX

TOBLERONE COOKIES

DRINK DU JOUR:
CRANBERRY COOLERS

BACON-CHEESEBURGER PUFFS

(Adapted from Plain Chicken)

Photo Credit: Cate Bogue

1/2 lb ground beef

1 1/2 cups biscuit/baking mix (I use the lower fat version with no trans fat)

2 cups shredded Cheddar cheese

3 oz bacon pieces

6-7 TBSP buttermilk

Photo Credit: Cate Bogue

Preheat oven to 400 degrees.

In a skillet, cook and crumble ground beef until no longer pink; drain.

Photo Credit: Cate Bogue

In a bowl, combine biscuit mix, bacon and cheese; stir in cooked beef.

Photo Credit: Cate Bogue

Add buttermilk and toss with a fork until just moistened.

Photo Credit: Cate Bogue

Shape into 1-1/2-in. balls.

Photo Credit: Cate Bogue

Place 2 inches apart on ungreased baking sheets. Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

*Baked puffs may be frozen; reheat at 400 degrees F for 7-9 minutes or until heated through (they do not need to thawed first).

***Note: I made these and decided that they were a bit bland. They definitely needed some sort of a “kick!” So, at the tailgate I’m serving them with a spicy ketchup and mustard. But IF I make the puffs again, I’ll add Lemon-Pepper and perhaps more bacon to round out the flavor.

BUFFALO CHICKEN MEATBALLS

(Adapted from Grid Iron Girl)

Photo Credit: Shrinkingkitchen.com

1 lb ground chicken

1 egg

3/4 cup bread crumbs (depending on the size egg you use you may need to add a bit more)

2 TBSP wing sauce

1 TBSP milk

salt and pepper

2 TBSP crumbled blue cheese

Sauce

12 oz or 1 1/2 cups of Frank’s Buffalo Sauce

3/4 cup (more or less to taste) blue cheese dressing

Photo Credit Cate Bogue

Place ground chicken in a large bowl, add in egg, breadcrumbs, wing sauce, milk, salt and pepper and Blue cheese if using.

Photo Credit: Cate Bogue

Mix it all up well with your hands.

Photo Credit: Cate Bogue

Form into balls (not too big) and place on a lightly oiled baking sheet. Bake at 350 degrees F for 15-20 minutes.

Photo Credit: Cate Bogue

In a large pot combine wing sauce and blue cheese dressing, heat it through, stirring often. Once meatballs are out of the oven add them gently to the sauce and heat through for a bit. Serve alone or with a roll for a sandwich. Include a small bowl of crumbled blue cheese to sprinkle on sandwiches.

Photo Credit: Cate Bogue

EASIEST MEXICAN APPETIZER EVER

I fixed this appetizer many many times over the years when my son played college football at Kentucky. It’s just too easy, so I always kept those ingredients on hand when either the crowd got bigger or we got hungrier! It always was devoured within minutes…

1 8 oz. pkg. cream cheese

1 jar of your favorite salsa

1-2 cups shredded cheddar cheese

Photo Credit; Cate Bogue

Spread the softened cream cheese in a glass pie plate.

Photo Credit: Cate Bogue

Top with the salsa to cover.

Photo Credit: Cate Bogue

Add the shredded cheddar cheese.

Photo Credit: Cate Bogue

Microwave or heat on the grill until the cheese is melted. And voila! You are done! Yes, it is THAT easy and really good.

Photo Credit: Cate Bogue

BEST TORTILLA SOUP

(Adapted from Neiman Marcus Pure and Simple)

Photo Credit: Cate Bogue

1/2 large onion, finely chopped

3 TBSP unsalted butter

2 (4 oz) cans mild green chilies, chopped and drained

1 28 oz can plum tomatoes, drained, seeded and finely chopped

8 ounces cream cheese, cut into bits

2 cups chicken broth

1 1/2 cups half-and-half

4 tsp fresh lemon juice (or to taste)

1/4 tsp garlic powder

1/8-1/4 tsp cayenne pepper (depending on how hot you like it)

1 tsp salt

12 ounces cooked chicken breasts, finely chopped or shredded

Optional toppings:

corn tortilla strips, julienned and fried crisp

green onion, chopped

monterey jack cheese, grated
chopped avocado

Photo Credit: Cate Bogue

If I don’t use a rotisserie chicken, then I cook ~ 4 chicken breasts in broth.

Here’s how I cook my chicken breasts: Throw boneless chicken breasts into a large pot. Then pour over to cover with chicken broth. Turn the heat up high and set the timer for 35 minutes. Once it boils, bring the heat down to a low simmer and partially cover. Drain when the timer goes off. You’ll end up with tasty, not dry chicken. Shred in your food processor once cooled.

Photo Credit: Cate Bogue

For the soup:
Cook onion in butter over moderately-low heat in a saucepan, stirring occasionally until onion is softened.

Photo Credit: Cate Bogue

Add chiles and tomatoes. Cook mixture 8 to 10 minutes over moderate heat until liquid evaporates, stirring occasionally.

Photo Credit: Cate Bogue

Stir in cream cheese. Maintain moderate-to-low heat until cream cheese melts.

Photo Credit: Cate Bogue

Stir in chicken broth, half-and-half, lemon juice, spices and chicken. Heat soup over moderate heat until hot, but do not boil.

Photo Credit: Cate Bogue

Sprinkle tortilla strips, green onions, Monterey Jack cheese and/or avocado over individual servings. This soup is so fantastic – in fact, I’ve been told, after friends have had some, that, “That is the best tortilla soup I’ve ever tasted.” Praise doesn’t get any higher than that!

BEEF TENDERLOIN BITES
(Adapted from Patton’s Meat Market)

Beef Tenderloin
Olive Oil
Kosher Salt
Black pepper
garlic (granulated or minced)
Worcestershire sauce

Photo Credit: Cate Bogue

Lightly coat your tenderloins with olive oil then season with one of the following suggestions.
Make your own rub with kosher salt, black pepper, garlic, and Worcestershire sauce.

Photo Credit: Cate Bogue

Then rub the mixture all over the tenderloin.

Cook on grill set at medium heat for 15 minutes and then flip. Continue this process for a total cook time of 1 hour. You may cook on aluminum foil lightly coated with olive oil(watch for flare ups). Do not press the meat or stab the meat as this will cause the juices to run out and losing maximum tenderness and color.

For a medium warm pink center the internal temperature should read 135°F with a meat thermometer. Adjust cook time accordingly. Let rest 10 minutes (at least).

Photo Credit: Cate Bogue

Slice very thin and serve on small rolls (like Hawaiian) with mustard and horseradish sauce.

Photo Credit: Cate Bogue

WHITE TRASH

(Adapted from About.com)

Photo Credit: About.com

I thought this snack was the perfect one for this rivalry game, since it’s common knowledge that all UGA fans after all are in fact, “white trash.” Just kidding! Actually some of my very best friends are Georgia fans, and I’m thrilled that many of them will be joining us for this tailgate.

9 cups assorted unsweetened cereals*

3 cups salted nuts

2 cups pretzel sticks

2 – 12 ounce packages (4 cups) white chocolate chips

Photo Credit: Cate Bogue

Cover large surface with waxed or parchment paper. In a large mixing bowl, mix together cereals, nuts and pretzels.

Photo Credit: Cate Bogue

In a microwavable bowl, melt white chocolate chips in microwave on 70 percent power for 1 minute.

Photo Credit: Cate Bogue

Stir. If necessary, continue to microwave in 10 to 15 second increments until melted. Stir melted chocolate into cereal mixture until well coated. Quickly spread out over covered surface.

Photo Credit: Cate Bogue

Once cooled, break-up and store in resealable containers or bags.

Photo Credit: Cate Bogue

***Note: my white chocolate didn’t melt like I wanted it to for some reason? The outcome is the same – you end up with sort of a PayDay candy bar salty sweet taste, but perhaps after all the Thanksgiving cooking I did over the past week, I was due for a dud. It’s ugly but tasty. Maybe that’s the embodiment of a “white trash” snack anyway though? *Cereals such as Cheerios, any and/or all Chex flavors.

So since we are playing the game in ATLANTA, GEORGIA, and Coca-Cola is the embodiment of Atlanta, with it’s corporate headquarters overlooking Georgia Tech, I’m serving the White Trash in ice cream cones in an old Coca-Cola crate I snagged at Scott Antique Market recently!

Photo Credit: Pinterest

Here’s my version:

Photo Credit: Cate Bogue

TOBLERONE COOKIES

(Adapted from The Shabby Creek Cottage)

Photo Credit: the shabby creek cottage

I LOVE Toblerone chocolate. My mother used to make this fabulous chocolate fondue with Toblerone and Amaretto – yum! I was so excited to find this recipe using my favorite chocolate. Can’t wait to fix these!

1 cup of butter, softened
1 tsp salt
1 tsp baking soda
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp vanilla
1 cup light brown sugar
1/2 cup white sugar
two 3.5 oz bars of Toblerone (I bought the small ones but still used about 7 ounces)

Photo Credit: Cate Bogue

In the bowl of your mixer, mix together the butter, eggs, brown sugar, white sugar, and vanilla.

Photo Credit: Cate Bogue

Beat them together until the mixture comes together.
In a separate bowl, sift together the flour, salt and baking soda.

Photo Credit: Cate Bogue

Slowly add the flour mix to the butter mixture until all is combined.

Photo Credit: Cate Bogue

Chop up the chocolate in a food processor and mix into the batter.

Photo Credit: Cate Bogue

Chill in the refrigerator for about an hour before baking. Doing this step will significantly help with the cookies NOT spreading out all over the pan. Once chilled, scoop out small (tablespoon) amounts onto a baking sheet, and bake at 350 degree for 10-12 minutes until edges are golden brown and center is set. Makes about 3 dozen.

Photo Credit: Cate Bogue

CRANBERRY COOLERS
(A recipe adapted from my mother!)

Even though the weather will be cool, the bourbon in this drink will warm everyone up for sure! And I love that there are cranberries in the drink – tis the season after all! You can, of course, multiply the recipe for a crowd.

1 6 oz can frozen limeade
6 oz cranberry juice
6 oz bourbon
1/4 cup fresh cranberries
orange slices

Put first 4 ingredients in a blender, and add ice as desired. Serve with an orange slice.

NOW, WHAT TO WEAR????

It’s definitely going to be a cold weather football game and tailgate. I found this Calvin Klein gold wool car coat! Can’t wait to wear it to football and basketball games in cold weather! Adorable with dark denim or navy pants and a great scarf…