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Sunday, November 3, 2013

IT'S GONNA BE A COLD ONE! Tailgating in November....

GEORGIA TECH Yellow Jackets
vs
ALABAMA A&M Bulldogs


OK, so it's not going to be THAT cold.  It IS Atlanta, Georgia after all!  But, for us, games that are in the 50s during the day and upper 30s at night are COLD.  So I've come up with a menu to warm our group up!

SATURDAY, NOVEMBER 23, 2013
@
1:30PM

MENU:

Appetizer(s):
SANTA FE CHICKEN DIP

Main(s):
WHITE CHICKEN CHILI
SLOW COOKER PORK SANDWICHES

Dessert:
SUNDAY IN THE PARK CHOCOLATE COOKIES

Drink(s):
HOT SCHOCOLATE
APPLE CIDER AND BOURBON OR RUM
HOT BUTTERED RUM

SANTA FE CHICKEN DIP
(Adapted from Diddles and Dumplings)


Photo Credit: Diddles and Dumplings
2 medium boneless skinless chicken breasts (shredded)
1 (10 ounce) can of Rotel Original
1 cup mayonnaise
1 large chipotle pepper (packed in adobo)
2 (8 ounce) blocks of cream cheese
1 (15 ounce) can of black beans, drained
3/4 cup sweet corn
8 ounces White Sharp Cheddar Cheese (shredded)
Photo Credit: Cate Bogue

Preheat oven to 375 degrees F.
In a food processor, shred the chicken and place in a large pot over medium heat.  Add the Rotel tomatoes, and cook for 1 minute.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Combine chipotle pepper and mayonnaise in a food processor.

Photo Credit: Cate Bogue
Set aside.

Place cream cheese in pan and melt completely.
Photo Credit: Cate Bogue
Add chipotle mayonnaise, stir and combine. Turn off heat. Stir in black beans, corn and cheese. Pour into a large baking dish.
Photo Credit: Cate Bogue
Bake, uncovered for 15-16 minutes, or until hot and bubbly.  Serve with tortilla chips.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

SLOW COOKER PORK SANDWICHES
(Adapted from Clinton Kelly, The Chew)
Photo Credit: ABC's The Chew
For the Pork Sandwiches:
Potato Rolls
Cheddar (shredded) to serve
1 jar Pickles
BBQ Sauce to serve
Honey Mustard to serve
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt for my tailgate crowd)
Salt
freshly ground Pepper
2 Onions (sliced)
4 cloves Garlic (smashed)
1 TBSP Brown Sugar
1 TBSP Chili Powder
1 TBSP Cumin
2 bottles Beer
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

For the Cole Slaw:
1/2 head Green Cabbage (sliced thinly)
1/2 head Purple Cabbage (sliced thinly)
1 large Carrot (finely shredded)
3/4 cup Mayonnaise
3 tablespoons Apple Cider or Rice Wine Vinegar
2 teaspoons Celery Seed
2 tablespoons Sugar
Photo Credit: Cate Bogue
STEP 1:
For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic.

Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.
Photo Credit: Cate Bogue

Then transfer to slow cooker.
Photo Credit: Cate Bogue

Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
STEP 2:
For the Cole Slaw: 
Combine the cabbages and carrot in a large bowl.

In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine.

Add the dressing to the cabbage mixture and toss to coat.

Chill in refrigerator until ready to tailgate. 

STEP 3:
Potato Rolls
Cheddar (shredded) to serve
BBQ Sauce to serve
Honey Mustard to serve
1 jar Pickles
Slice bread and lightly toast, if desired. Put everything in your carrier and head to your tailgate. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.

Helpful Tip:
You only need to pour the beer up to the bottom of the pork, because the onions will release water.


WHITE CHICKEN CHILI
Photo Credit: Peggy Under Pressure
1½ -3 lbs. boneless chicken, cooked and shredded (*note: my favorite way to prepare chicken for a chili is to place the uncooked chicken in a pot; then add chicken broth to cover.  Boil, then reduce heat to a simmer partially covered for about 35 minutes. Much more flavorful this way).
1 TBSP vegetable oil
1 medium onion, chopped
2 tsp minced garlic
2 15-ounce cans great northern beans, drained and rinsed
32 oz chicken broth
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper or to taste
½ cup heavy whipping cream
cilantro
Toppings:
sour cream 
scallions
salsa verde
monterey jack cheese
Photo Credit: Cate Bogue
My favorite chicken stock:

Photo Credit: Cate Bogue
Cook the chicken (I do it in my chicken broth method, directions above).
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Once the chicken is cooked, drain it, and then cool a bit.  Then shred the chicken in a food processor.

Photo Credit: Cate Bogue
In a large pot, saute onion until soft in the vegetable oil.  Add garlic and saute one more minute.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Add remaining ingredients except cream and cilantro.
Photo Credit: Cate Bogue
Bring to a boil, then simmer, covered, on medium heat for 40–45 minutes, stirring occasionally. Add water or more chicken broth if it's too thick.

Stir in cream. Sprinkle with chopped cilantro. Serve with toppings on the side.

BACON CORN BREAD
(Adapted from juju good news)

How good does this bread look?  Can't wait to make it; I think it will pair perfectly with the white chicken chili!
Photo Credit: Juju good news
8 oz. bacon, diced
2 1/2 cups all purpose (cake) flour
2 tsp baking powder
1 TBSP sugar
1tsp salt
4 large eggs
1/2 cup butter, melted (and cooled slightly so as not to "cook" the eggs)
1 cup milk
1 can  (14 oz.) whole corn kernels (drained)---I used sweet white corn
1/2 can (7 oz.) cream style sweet corn
1 cup cheddar cheese, grated
Photo Credit: Cate Bogue
Pre-heat the oven to 350 degrees F, and grease a standard size loaf tin. Cook the chopped bacon in a very hot pan or microwave until slightly crisp. Meanwhile, sift all the dry ingredients into a large mixing bowl.
Photo Credit: Cate Bogue

Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Fold in the corn and bacon and pour into the prepared loaf tin.Sprinkle the grated cheese over the loaf.
Photo Credit: Cate Bogue

Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean.
If the loaf is browning too fast, turn the heat down.

Remove from the oven and allow to cool down for 5 minutes before removing from the tray.  How gorgeous is this bread????

Photo Credit: Cate Bogue


SUNDAY IN THE PARK CHOCOLATE COOKIES (or chewy fudge cookies)
(Adapted from The Atlanta Journal)

Photo Credit: AJC
1 (14-ounce) can sweetened condensed milk
4 TBSP (1/2 stick) unsalted butter
1 (12-ounce) package semisweet chocolate chips
1 cup all-purpose flour
1 tsp vanilla extract
Pecan halves
Photo Credit: Cate Bogue

Preheat oven to 350 degrees F. Lightly grease two cookie sheets.

In a large glass bowl, combine condensed milk, butter and chocolate chips.
Photo Credit: Cate Bogue

Heat in microwave for two minutes at medium power. Remove from microwave and stir. If not completely melted, heat for 30 seconds and stir again. Add flour and vanilla and stir until completely combined.
Photo Credit: Cate Bogue

Drop by heaping tablespoonfuls onto cookie sheets, 24 cookies to a sheet. Press a pecan half on each cookie.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Bake for 5 minutes, then reverse position of sheets and bake about 5 minutes more until they look "done." Do not overbake. Remove from oven and cool slightly on cookie sheet before moving to cooling rack. May be made up to four days ahead.
Photo Credit: Cate Bogue

DRINK OPTIONS:
I am going to offer 3 different drink options.  I haven't ever made Hot Buttered Rum, but I love that I can whip up a batch of it to serve a group, so I'm not playing bartender all during the tailgate.

HOT SCHNOCOLATE
APPLE CIDER AND BOURBON

HOT BUTTERED RUM
(Adapted from Rachel Ray)


Photo Credit: Garden and Gun
2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon, for garnish
Directions
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.


My friend Carolyn Cappy sent me this t-shirt, and I just adore it!!!

Photo Credit: Pinterest

CUTE FASHION FIND OF THE DAY:

I found these adorable Tory Burch rainboots in yellow gold - yes, Georgia Tech colors!  And yes, they're expensive, but I am coveting them for the next rainy day football game/tailgate!  Bring on the rain!

Photo Credit: Toryburch.com

Oh, and here's the weather forecast 10 days out (so not THAT cold):


Saturday, Nov 23

Updated: Nov 14, 2013, 3:09am EST
Considerable cloudiness. Highs in the low 60s and lows in the low 40s.

Day Nov 23

Mostly Cloudy
61°FHigh
Mostly Cloudy
Chance of Rain:
10%
Wind:
WNW at 5 mph
Humidity:
73%
UV Index:
3 - Moderate
Sunrise:
7:17 am
Moonset:
11:38 am
Moonphase:
Waning Gibbous

Night

Clouds Early / Clearing Late
42°Low
Clouds Early / Clearing Late
Chance of Rain:
10%
Wind:
WNW at 4 mph
Humidity:
81%

1 comment:

  1. This sounds great - at a tailgate or backyard party! Thanks!

    ReplyDelete