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Thursday, October 29, 2009

1:00PM TAILGATE PARTY

My brother and his son are joining us in Lexington, KY from Florida for the weekend. We should end up with around 20 people to tailgate with after the game.

Here's what's planned foodwise:

PREGAME (begins at 9AM):
Mimosas or Bloody Mary's
Cheese grits
Sour cream coffee cake muffins and/or banana bread
Grilled Bacon
Fruit salad

POSTGAME (~5PM):
Chicken tortilla soup
Pork tenderloin sandwiches with sauce
Peanut butter kiss cookies

Appetizers:
7 layer dip with tostitoes

CHEESE GRITS

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This recipe is THE best for cheese grits.  It's not TOO rich, and the chicken broth makes it! It always gets rave reviews.

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.

SOUR CREAM COFFEE CAKE MUFFINS

1/2 cup softened butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Marble mixture:
1/2 cup brown sugar
1/2 cup finely chopped walnuts or pecans
1 tsp. ground cinnamon
(save 2 T. for top of muffins)

Cream sugar and butter. Add eggs, sour cream and vanilla. Mix in flour, baking powder, soda and salt. Beat well. With a knife, cut the marble mixture into the batter. Do not mix. Pour batter into 11 or 12 muffin cups that are well greased. Sprinkle sugar mixture on top. Bake at 375 degrees for ~22 minutes.

Grandma Wim's Banana Bread
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This recipe for banana bread is from my Grandmother.  It is THE best banana bread out there!  I've made this countless times over the years and have entered it in numerous church and other fundraising cookbooks.  It's just the most moist delicious banana bread you'll ever find!

3 very ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 egg
1/2 cup veg oil
1/2 cup buttermilk (or mix 1/3 c milk with 1 TBSP vinegar)
brown sugar, chopped pecans and a pinch of cinnamon (cinnamon optional)

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Mix flour, baking soda and salt in a large bowl; set aside. Mix sugar, egg and oil well and add to flour mixture. Stir in buttermilk and then add mashed bananas. Mix until just blended and pour into a well greased loaf pan.
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Top with brown sugar mixture and pat down gently onto loaf. Bake at 325 degrees F for an hour (or until set - may take another 5-10 minutes depending on your oven).

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YUM!

CHICKEN TORTILLA SOUP

1/2 large onion, finely chopped
3 TBSP unsalted butter
1 1/2 cans (4 oz) mild green chiles, drained and chopped
2 cans (14 1/2 oz ea) plum tomatoes, drained and chopped
2 pkgs (3 oz ea) cream cheese, cut up into bits
1 can (14 1/2 oz) chicken broth
1 1/2 cups half and half
4 tsp lemon juice
1/2 tsp garlic powder
1/4 tsp cayenne
1 tsp cumin
1/2 tsp salt
4-6 chicken breasts, cooked and shredded
green onions chopped
monterey jack cheese, shredded

Cook onion in butter over med-low heat until softened. Add chiles and tomatoes. Cook 8-10 minutes simmering until liquid evaporates, stirring occasionally. Stir in cream cheese and cook until cheese melts. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat over moderate heat (do not boil). Add shredded chicken and sprinkle monterey jack cheese and green onion over the top of each bowl.

Makes 6 bowls or 12 cups.

MARINATED PORK TENDERLOIN SANDWICHES WITH SAUCE

I got this recipe from an old Southern Living magazine eons ago.  It's a crowd pleaser - and that SAUCE - to die for!  This recipe is my "go-to" tailgating recipe - always always is a hit!

Sauce
2 cups mayo
2 TBSP minced fresh chives
1 1/2 TBSP white wine vinegar
1 1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp paprika
Combine all ingredients; cover and chill at least 8 hours.

Tenderloins
3-4 (3/4 lb) pork tenderloins
1/2 cup olive oil
3 TBSP grated onion
3 TBSP white wine vinegar
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp dried oregano

Cocktail rolls ( I usually use Sister Shuberts frozen)

Trim fat off tenderloins. Place in large baggie or container. Combine oil and remaining ingredients and pour over tenderloins. Seal bag or cover container and marinate in refridgerator at least 8 hours (up to 1 day).

Remove from marinade, reserving marinade. Place on rack in the oven and roast at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes (or until meat thermometer is at 160 degees), basting occasionally with marinade. Let stand 10 minutes. Slice and serve with cocktail rolls and sauce.


Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue




Mexican 7-layer dip




Layer in a casserole dish the following:

1 can refried beans (low fat - no lard!) - I prefer refried black beans

2 smashed avocados mixed with lemon juice and salt and pepper

3/4 cup sour cream mixed with 1/4 cup mayo and 1/2 - 3/4 packet of taco seasoning mix

1 small can chopped black olives

chopped green onions

shredded sharp cheddar cheese

chopped plum tomatoes

Chill and serve with corn or tortilla chips.

Sunken kiss cookies

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1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
3/4 cup lightly packed brown sugar
3/4 cup granulated sugar - divided
1/2 cup smooth or crunchy peanut butter
1 tsp vanilla
1 egg
48 Hershey's Kisses, unwrapped

Preheat oven to 375 degrees F. Grease 2 cookie sheets.

Sift flour, baking soda and salt into a small bowl, and set aside. Mix butter, brown sugar, 1/4 cup granulated sugar, peanut butter and vanilla in a medium mixing bowl until light and fluffy (~2 minutes). Add egg and blend about 10 seconds. Add the sifted ingredients on low speed until dough is smooth.

Measure out 48 rounded teaspoons of dough; roll them into balls with your hands. Dip one side of each ball in the remaining 1/2 cup of sugar; place them 2" apart, sugar side up, on prepared cookie sheets.

Bake til cookies are light and golden, 8-10 minutes. Remove from oven and immediately top each cookie with a Hershey's Kiss, flat side down, pressing firmly into the center of the cookie. Carefully remove the cookies from the sheets and place on a plate or cooling rack.

Makes 48 cookies

Tailgating hostess with the mostest

Well here's the scoop:

I hosted (along with my husband) tailgating parties for 4 years while my son played college football. He was redshirted his freshman year, so we attended 60 regular season games and 4 post season bowl games. We have had anywhere from 4 to 40 people on any given Saturday. Mostly it's fun; always it's funny. We have an RV that we use for many of the games - which is an experience into itself, but we have also tailgated in parking lots with grills and coolers and tents. My husband, Doug, is the co-partner in crime here.

I've decided to blog about what has transpired over these seasons gastronomically and otherwise. My hope is that it makes it easy for me and others to choose a menu, prepare the food and drinks and have fun.

October 31 - HALLOWEEN in the Bluegrass

Supplies:
Blue cups (Kentucky blue of course)
styrofoam cups (for hot drinks)
plates
bowls
spoons, knives and forks
napkins
Halloween decor
grill and propane
sharp knives
coolers and lots of ice
tables
tablecloths
paper towels
hand sanitizer
wipes



Food:

We are actually flying and picking up our RV once we get into Lexington, KY. We therefore are limited in terms of prior food prep so are picking up catered food.

 MENU

Platter of a layered mexican dip 
Antipasto platter


Spinach-artichoke dip with crudites and crackers 
Platter of assorted dessert bars 
Our friends, Bill and Peggy, will provide: Beef Tri-tips rolls horseradish sauce and a huge salad from Panera 
As usual we will have every variety of drink available: water, beer, wine, Vodka, tonic and limes as well as apple cider, rum, bourbon and hot chocolate with peppermint schnapps

It's supposed to be cold and rainy, so the hot drinks will be flowing.

Not sure if we will have very many people join us this weekend? Our son's friends are driving up and meeting us there, so we'll have 4-6 people joining us along with 2-4 people that are friends of the Fidlers. And our son and their son will join us briefly after the game.

Recipes

This menu was largely catered food that we picked up except for the grilled food. Here's my favorite way to prepare tri-tips:

Tri-tips with salsa verde
(Adapted from Coastal Living)
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For salsa verde:

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1/3 cup extra-virgin olive oil
Juice and grated zest of 1 lemon
2 anchovy fillets, very finely chopped
2 garlic cloves, very finely chopped
1 tbsp drained capers, roughly chopped
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh mint
½ tsp kosher salt

For steak
Two 1½-pound tri-tip steaks, sliced crosswise into 1¼-inch-thick planks (can also use flank steak with excellent results)
1 tsp kosher salt
1½ tsp grapeseed oil

Place salsa verde ingredients in medium bowl; whisk together to combine.

Season steak with salt and set aside. Heat large stainless skillet over medium-high heat for 2 minutes. Add oil to pan; sear steak until it is browned, 3 to 5 minutes.

Flip steak; cook other side until browned, about another 3 to 5 minutes for rare, or 5 to 6 minutes for medium-rare to medium. Serve with salsa verde spooned over top.