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Tuesday, November 1, 2011

GEORGIA TECH v GEORGIA GAME


It's the final regular season game weekend, and we're headed to our in-state rivalry game: GEORGIA TECH vs GEORGIA. Both teams have had great seasons and are hated rivals. We'll be wearing navy and gold and cheering on the Yellow Jackets at Bobby Dodd Stadium in Atlanta!



Since the game is 2 days after Thanksgiving, the menu won't contain turkey or anything involving potatoes! At the same time, it's guaranteed that it'll be a cold one, so we're planning something to warm us foodwise and drinkwise.



Here's the menu we've planned:


Guacamole with chips
Vidalia Onion Bake with crackers
White Trash Dip (since we ARE after all playing Georgia - - - j/k UGA fans!) ;0)
Mexican Cornbread
Amazing Tortilla Soup
Flank Steak Biscuit Sandwiches

GT Cupcakes or Football Whoopie Pies

DRINK: Pumpkin Spice Margarita


VIDALIA ONION BAKE

from bakinandeggs blog


You do not have to like onions to LOVE this recipe. It'll be gone before you know it!

2 tablespoons butter
3 Vidalia onions, diced
2 cups cheese (cheddar, swiss, jack, a mixture, etc)
1 cup mayonnaise (light is okay)
1 garlic clove, minced
1/2 teaspoon hot sauce
Dash cayenne pepper, optional for a little added heat
Salt and pepper, to taste
1/2 cup panko tossed with 1 tablespoon melted butter (for topping, optional)

Preheat oven to 375 degrees. Prepare a two-quart baking dish with cooking spray.

Heat a large skillet over medium heat. Add butter and melt. Add onions and cook until softened and beginning to brown, about 5-7 minutes. Add garlic and cook for another minute.

In a separate bowl, stir together sauteed onions and garlic and rest of ingredients. Top with panko/melted butter mixture, if desired. Bake for 25 minutes and let stand 10 minutes before serving.

WHITE TRASH DIP


1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes

Heat oven to 350 degrees F. Cook bacon. Crumble.

Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.

Spread mixture into a pie pan.

Cook for 20 minutes.

Sprinkle with red pepper flakes. Serve with chips.

MEXICAN CORNBREAD

It's delish!


1 Cup butter, melted
1 Cup White Sugar
4 Large Eggs
1 15 Oz. Can Cream Style Corn
1 4 Oz. Can Green Chile Peppers, Very Well Drained
1/2 Cup Shredded Monterey Jack Cheese
1/2 Cup Shredded Cheddar Cheese
1 Cup All Purpose Flour
1 Cup Yellow Corn Meal
4 tsp Baking Powder
1/4 tsp Salt

Preheat oven to 300 degrees F, and spray a 9x13 inch baking pan with Pam.

In a large bowl mix together all your ingredients. Pour mixed ingredients into the baking dish, and bake for 1 hour until a toothpick pushed into the center comes out clean.

AH-MAZ-ING TORTILLA SOUP


2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts (OR 1 Rotissorie chicken)
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Optional - 8 oz cream cheese (if you like it to be creamier)

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.

Add all the rest of the ingredients to the large pot and bring to a boil (unless you're using the rotissorie chicken. If so, simply pull the chicken meat off the bone and shred).

After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart, or you can easily shred in the food processor!).
Return shredded chicken to the pot and simmer an additional 45 minutes. If desired, add the cream cheese (cubed) and stir until melted and warm.

Serve, topped with crushed tortilla chips if desired.

MARINATED FLANK STEAK

This recipe is THE recipe for flank steak. So good and so easy. Serve with biscuits and whole grain mustard.  Adapted from an old Southern Living recipe.

2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed
Photo Credit: Cate Bogue

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie.

Combine oil and remaining ingredients; pour over steaks, turning to coat.

Cover or seal and allow to marinate 8-12 hours, turning occasionally.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness). Cut steaks diagonally across grain into thin slices.

GT CUPCAKES

Again I'm going with Amy Sedaris' amazing recipe.

Photo Credit: Pinterest
1 1/2 sticks unsalted butter
1 1/2 cups sugar
2 eggs
2 tsp pure vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk

Turn oven on to 375 degrees F. Put butter in mixer and beat at medium speed until somewhat smooth.

Pour in sugar and beat well.

Add 2 eggs. Mix well.

Add: vanilla, baking powder, salt, flour, and milk. Beat until it looks like it is supposed to and pour into individual baking cups, until they are about 2/3 full.

Bake for 20 minutes or until golden brown. Should produce 24 cupcakes.

I'll frost with Amy Sedaris' frosting, and will either tint the frosting or better yet, I'll decorate with gold and navy edible balls. They'll also be in a theme cupcake wrapper. Pics will follow!

Frosting:

1 box confectioners' sugar
1 stick unsalted butter
1 tsp pure vanilla extract*
1/4 cup milk or light cream
food coloring (optional)

*Less than 1 teaspoon pure almond extract can be substituted.

In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while.

I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.

Pumpkin Spice Margarita
This drink should warm us up in time for kickoff!!!

pinterest

1.5 oz Cazadores Anejo Tequila
1 oz Hiram Walker Pumpkin Spice liqueur
1 oz orange juice
.75 oz simple syrup
Pumpkin pie spice
Lemon wedge

Combine tequila, pumpkin spice liqueur, orange juice and simple syrup. Shake well, pour over ice. Garnish with a lemon wedge and top with two dashes of pumpkin pie spice.

A NIGHT GAME WITH SOUTHWESTERN FLAIR!

WILD MUSHROOM QUESO FUNDIDO



Courtesy of Rick Bayliss of Frontera

As a soft taco filling appetizer!

3/4 oz (~1/2 cup) dried porcini (or other wild mushrooms)
2 TBSP EVOO
Hot green chile(s) to taste (rough 1 lg jalapeno or 2 serranos), stemmed, seeded and finely chopped
1 medium white onion, cute into 1/4 inch pieces
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces
3 TBSP beer (preferably a full flavored Mexican)
8 oz Mexican melting cheese (Chihuahua, quesadilla) or monterey jack, mild cheddar or brick, shredded ~ 2 cups
corn or flour tortillas

Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into 1/4-inch pieces.

Prepare the flavorings. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish and serve with warm tortillas for making soft tacos.

ROASTED VEGETABLE ENCHILADAS





1 pound (6 to 8) tomatillos, husked and rinsed
1 medium white onion, sliced about 1/4 inch thick
3 garlic cloves, peeled
Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapeños), stemmed
1 1/2 tablespoons vegetable oil, plus extra for roasting the vegetables and brushing or spraying the tortillas
2 cups vegetable or chicken broth, plus a little extra if needed
1/2 cup Mexican crema (see below), crème fraîche or heavy (whipping) cream
8 cups cubed vegetables (about 1/2-inch cubes are good) — delicious choices are chayote, carrots, white or red onions, small turnips, kohlrabi, mushrooms and peeled butternut squash
Salt
12 corn tortillas
2/3 cup shredded Mexican melting cheese (like Chihuahua, quesadilla) or Monterey Jack, brick or mild cheddar
A few sliced rounds of white onion, separated into rings, for garnish
Fresh cilantro sprigs, for garnish.

Make the sauce. Roast the tomatillos, sliced onion, peeled garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove and reduce the oven temperature to 400 degrees.

Scrape the tomatillo mixture into a blender or food processor. Process to a smooth puree. Heat the 1 tablespoons of oil in a medium-large (4- or 5-quart) pot over medium high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes.

2. Roast the vegetables. Spread the cubed vegetables on a rimmed baking sheet. Drizzle or spritz with oil, sprinkle with salt and stir to coat evenly. Roast, stirring regularly, until the carrots are crunchy-tender, about 25 minutes.

3. Finish the sauce, heat the tortillas. If the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with salt, usually about 1 teaspoon. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften.

4. Finish the enchiladas. Smear a few tablespoons of the sauce over the bottom of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish(es). Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are heated through (the cheese will have begun to brown), about 10 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.

Mexican Crema:

A tub of crème fraîche will provide you the closest thing to real Mexican crema. Or make your crème fraîche with the sour cream alternative: Mix equal parts of very good quality sour cream and heavy cream, let stand at warm room temperature until noticeably thicker (about 6 hours), then refrigerate for several hours until very thick.

Southwestern Pulled Brisket
Adapted from The Food Network, and Smitten Kitchen




Serves 6-8 tacos
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
1 - 2 whole individual chipotle chiles en adobo
2 bay leaves
1/4 cup molasses

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 to 10 hours.

To serve, you’ve got two options:
1.Leave the meat in the slow cooker and use two forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. This is obviously the simplest route.

2.Strain the sauce (to remove the vegetables and bay leaves), chill it so the fat is easy to remove, then reheat and reseason it well, simmering it down (to about 2/3 the volume) to thicken it a bit. Pour it back over the brisket and pull it, and then, reheat the whole pan on low. (You could also thicken the sauce without skimming the excess fat - there's very little).

Assemble with small soft tacos, cole slaw, pickled jalapeno peppers and enjoy! You could also serve with rolls.

And HOW about this dessert? TO DIE FOR...

BANANAS FOSTER BREAD PUDDING




Note - this recipe serves 24. Easily it can be halved.
pudding:
6 bananas
3 loaves plain baguettes
1 quart heavy cream
1/2 gallon whole milk
15 eggs
2 tsp cinnamon
1 cup chopped pecans
2 TBSP vanilla

Cut bread into 1 inch squares and mix all ingredients together except for the bananas. Let soak for 15 minutes. Butter 2 deep glass baking pans (or 24 ramekins) with bread pudding mix and another layer of bananas. Top with more bread pudding until the pan is 3/4 full. Bake at 350 degrees for 20-25 minutes until golden brown. Top with sliced bananas and rum sauce.

Rum sauce:
1/2 lb butter
1 lb brown sugar
4 oz spiced rum
1 cup heavy cream

Melt butter and sugar until sugar dissolves, carefully adding rum til mixed. Remove from heat and add cream.

Since it's a Southwestern Tex-Mex theme for this tailgate, I'm going with a theme drink that's got tequila. Hope you enjoy!

BLOOD ORANGE MARGARITA


Photo Credit: Cate Bogue
2 to 2 1/2 oz Tequila (good quality gold or silver)
1 oz Simple Syrup (or a tad less if you prefer)
1 oz Lime Juice
1 oz Triple Sec
1 oz Blood Orange Juice

Sugar In the Raw

To Rim the glass with sugar: Pour a few TBS of Raw Sugar onto a small plate. Rub a wedge of lime around the rim of an old fashioned glass, and then dip into the sugar and twist to coat.

Combine 1 1/2 cups ice with ingredients in a cocktail shaker and shake vigorously for 10 to 15 seconds

Fill glass with ice and pour margarita over ice. Garnish with an orange and enjoy.