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Sunday, October 11, 2015

BRUNCH TAILGATE AT GEORGIA TECH! 10/17/15


Our football season isn't exactly going the way we had hoped, and it's not the BIGGEST game of the season, but we are going to enjoy a great tailgate party next Saturday nonetheless!

Last week we braved non-stop rain in Clemson, SC, and as luck (or unluck depending on your perspective) would have it we had more people show up for the tailgate than ever before  - a whopping 54 people braved the elements to join us. Ideal? No. But, we made the most of it and enjoyed the company and food.  And now, we are just that much more looking forward to a nice weather tailgate day with family and friends.

WHO:

GT
vs

PITT

WHERE:
Bobby Dodd Stadium
Atlanta, GA

WHEN:
Tailgate Starts at 9:00AM

12:30PM kickoff

BRUNCH!

We'll serve some great hearty things before the game, and also serve up some fun things post game while we wait for the traffic to die down.

So after 2 rainy tailgates the past 2 weekends, we deserve some decent temperatures! Weather should be nice - a sunny 67-68 degrees and NO rain in the forecast! Now THAT'S "football weather!"

MENU:
EGG AND CHEESE SANDWICHES WITH PROSCIUTTO
HASHBROWN CASSEROLE
SPINACH BARS
GLAZED APPLE CINNAMON OATMEAL BREAD
FRUIT SALAD WITH HONEY LIME


POST-GAME:
ANNE'S HOT SAUSAGE DIP
TRI-TIPS WITH CITRUS CHILI BUTTER
URSALA'S SALAD

DESSERT:
REESE'S PEANUT BUTTER CUP GOOEY CAKE

DRINK:
CRANBERRY APPLE CIDER COCKTAIL

(Make-Ahead) EGG AND CHEESE SANDWICHES WITH PROSCIUTTO
(Adapted from FountainAvenueKitchen)
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This little gems are so good!  I don't know why I never thought of prosciutto (which I love and eat all the time) on a breakfast sandwich before?  But, especially at a tailgate, it's perfect - so tasty without the tremendous grease that goes with bacon or sausage on a grill.  This recipe makes 4 - so adjust according to the number of people at your tailgate function.  These were a huge hit at our tailgate party!  It was so easy to simply pick up a sandwich, wrapped in foil - no plate needed.  And...they were really really good.  Why haven't I ever thought of prosciutto for breakfast before?????

4 English muffins
7-8 large eggs, beaten
3-4 ounces cheese (I'm using Colby slices)
2-3 slices prosciutto
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First, bake prosciutto slices on a baking sheet at 350 degrees F for 10-13 minutes, or until crispy. Watch closely at the end to prevent burning. You can also simply place them on a griddle on a grill at your tailgate until they're a bit crispy.

Prep the eggs like you are making an omelet. Let eggs start to set on the bottom, then stir, keeping some large pieces intact. These will lay easily on the muffin halves. 

Toast the English muffin halves on a baking sheet in a 350 degree oven for 7 minutes (or use a toaster OR place them on the grill).

Remove from oven and place cheese on four of the halves. Return them all to the oven and bake about four more minutes, or until muffins are crisp and cheese is melted (again, can place them on a griddle on the grill until the cheese melts).

Assemble the sandwiches by placing one quarter of the egg on each of the four melted-cheese muffin halves. Top egg with a quarter of the prosciutto, then top with the remaining muffin halves.

Eat immediately or wrap in foil and refrigerate for several days or freeze.

HASHBROWN POTATO CASSEROLE
(Adapted from cooks.com)
catebogue
My friend, Wendy, brought this dish to our Supper Club in December, and I thought it was so good.  In fact, it was devoured that night!  I thought it would go nicely with our brunch theme.  And although I'm typically not a fan of using canned soup, I'll buy one that's a healthier version and low in sodium.
2 lbs frozen hash browns (Southern style) 
1/2 cup melted butter
2 tsp salt
1 tsp pepper
1/2 cup finely chopped onions
1 can cream of chicken soup
1 (8 oz.) carton sour cream
2 cups grated sharp cheddar cheese
2 cup corn flakes cereal (yes, corn flakes)
1/4 cup melted butter
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Mix all ingredients except corn flakes and 1/4 cup butter.
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Put in greased 9x13 casserole pan.
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Then add the 2 cup corn flakes to 1/4 cup melted butter and spread on the top.
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Bake at 350 degrees for 1 hour, uncovered. HINT: Let the hash browns thaw a little before mixing.

SPINACH CHEESE BARS
(Adapted from Just A Pinch)
Photo Credit: Just a Pinch
These spinach bars are sooooo good!  They are a lovely addition to any brunch, but they could also be served as an appetizer anytime.  An alternative would be to spice it up with a can of green chilies or serve with tabasco or salsa.

1 pkg frozen chopped spinach, thawed and squeezed out excess water
1 c milk
1 c flour
1 tsp baking powder
1 tsp salt
1 stick butter, softened
1 lb monterey jack (or a monterey jack/cheddar blend) cheese, shredded
2 eggs
Photo Credit: Cate Bogue
Mix together all ingredients in a bowl.
Photo Credit: Cate Bogue
Spread in a 9x13" pan.
Photo Credit: Cate Bogue
Bake in a 350 F degree oven for 40-45 minutes.
Photo Credit: Cate Bogue
Cut into small squares to serve. Can be eaten warm or at room temperature.  They're fabulous!

GLAZED APPLE CINNAMON OATMEAL BREAD
(Lovely Little Kitchen)
lovelylittlekitchen
I've not made this recipe before, but it sounded pretty perfect for a fall brunch with apples and oatmeal.  Excited to try it!  I'll make it in advance and then freeze it before the tailgate.  Thaw the day before.
2 cups flour (even better if you can fine whole wheat white flour)
1 cup old fashioned oats
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
1 cup sugar
3/4 cup vegetable oil (I'm using canola here)
2 eggs, beaten
1/2 cup plain nonfat Greek yogurt
1 cup applesauce (I'm using unsweetened)
1/2 tsp vanilla extract
Glaze
1 cup powdered sugar (add more if needed to thicken)
1/4 cup applesauce
1 tsp lemon juice
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Preheat oven to 350 degrees F, and grease loaf pan. In a large bowl, stir together flour, oats, salt, cinnamon, and baking powder. Set aside.
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In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla.
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Stir into dry ingredients by spoon until just combined.

Spoon the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven.
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Then whisk together the 1 cup powdered sugar and 1/4 cup of applesauce for the glaze.

When the bread has cooled for a while (~20-30 minutes or when it's able to be inverted), remove from pan to a rack, and pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set slightly, but will remain sticky. YUM! The apple bread freezes beautifully.
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The bread turned out perfectly - super moist and there's a chewiness texture due to the oatmeal that makes it even more perfect for a brunch!

FRUIT SALAD WITH HONEY LIME DRESSING
(joy of kosher)
joyofkosher
Gotta have SOMETHING healthy at the tailgate party!  This recipe is just a simple fruit salad but the honey lime flavor sets it apart!
1 pt. container strawberries
1 pt. container blueberries
1 bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 3 tablespoons)

Rinse strawberries, blueberries and grapes. Gently pat dry the fruit. Hull strawberries, then cut each in half; if large, cut into quarters. Remove stems from blueberries, if any. Remove grapes from stems.
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Gently combine all three in a large bowl or aluminum tray. Set aside.

In a small bowl, whisk together honey and lime juice. Pour over fruit.


AFTER THE GAME NOSHING:

ANNE'S HOT SAUSAGE DIP
(Adapted from All Recipes)
allrecipes
1 pound ground hot pork sausage
1 (10-ounce) can diced tomato and green chiles
1 (8-ounce) package cream cheese, softened
3/4 cup (3 ounces) shredded sharp Cheddar cheese
Corn chips

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Cook sausage in a large skillet, breaking up the meat until it crumbles and is no longer pink; drain.
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Drain diced tomato and green chiles, reserving 1/4 cup liquid. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese.
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Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese.
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Bake at 350 degrees F for 20 to 25 minutes or until bubbly (you can also microwave the dish until hot and bubbly). 

GRILLED TRI-TIP WITH CHILE BUTTER
Photo Credit: My Recipes
I love tri-tips!  I have to order them from my butcher, because they are not readily available in my area, but it's worth the call.  They are just so good and flavorful and easy to grill.  Slice them up thinly, and they are moist and tender and delicious.  Even more so when topped with this decadent citrus chile butter (see recipe at the bottom)!

***For my after game tailgate group, I used only 1 tri-tip, so I cut all the ingredients in half.

2 (2-lb.) tri-tip steaks
2 tsp salt, divided
1 1/4 tsp pepper, divided
1/4 cup red wine
2 TBSP worchestershire
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Citrus-Chile Butter (see below)

1 bunch of green onions, diced
3 TBSP olive oil


Preheat grill to 350 - 400 degrees F  (medium-high) heat. Trim fat off of the tri-tips.  Sprinkle steaks with 1 1/2 tsp salt and 1 tsp pepper and pour wine and worchestershire over.
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Let marinate an hour or overnight.  Grill steaks, covered with grill lid, 10 to 12 minutes on each side or longer depending on your desired degree of doneness. Remove from grill, and rub 3 TBSP Citrus-Chile Butter (see below for recipe) onto steaks.
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Cover steaks with aluminum foil; let stand 5 minutes. Meanwhile saute the green onions, in a bit of olive oil for 1-2 minutes.
Uncover steaks, and cut diagonally across the grain into thin slices. Top with sautéed green onions.
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CITRUS CHILE BUTTER:
1 cup butter, softened
2 TBSP lime zest
2 TBSP lemon zest
3 garlic cloves, minced
1 TBSP seeded and minced jalapeño pepper
1 tsp chopped fresh thyme
Salt and freshly ground pepper to taste
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Stir together butter, lime zest, lemon zest, minced garlic, jalapeño pepper, and chopped fresh thyme. Season with salt and freshly ground pepper to taste. 
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Cover and chill until ready to serve, or shape into a log with plastic wrap, and freeze up to 1 month.
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URSULA'S SALAD
(Adapted from Ursula's Cooking School)

I tried this recipe while attending a cooking class at Atlanta's Ursula's Cooking School.  It quickly has become my favorite salad---the combination of flavors is amazing!

2 heads romaine chopped
1 sweet onion sliced thin
1/2 red bell pepper, sliced thin
(throw in any other veggies that sound good to you though - shredded carrots, mushroom slices, tomatoes, cucumber, broccoli- whatever)
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Dressing
2 TBSP Apple Cider Vinegar
2 TBSP extra virgin olive oil
1/4 tsp salt
3/4 tsp lemon pepper
1/4 tsp tarragon
1/2 tsp sugar
2 tsp sour cream
2 TBSP mayo
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Prepare salad vegetables and place in a large bowl.

Then mix all dressing ingredients in a separate bowl and whisk until blended (or pour into a mason jar and shake vigorously).
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Pour over the salad just before serving.
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The dressing easily can be made a few days in advance and stored in an airtight container (or mason jar) in the fridge - then transport to your tailgate function and pour over the salad just before serving.

REESE'S CHOCOLATE PEANUT BUTTER CUP GOOEY BUTTER CAKE
(Adapted from how to nest for less)

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If I have time, I'm also making THIS dessert - been wanting to try it.  This cake is a version of the "gooey cake" that everyone loves.  I thought that since it's fall, nearing Halloween, a Reese's peanut butter cup version of the cake would be appropriate. As long as you like peanut butter, how BAD could it be? ;)

Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 TBSP butter, melted

Mid Layer:
REESE’S® Peanut Butter Cup Miniatures, chopped

Topping:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp vanilla
8 TBSP butter, melted
1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees F. Combine cake mix, egg and melted butter. Mix well with electric mixer.

Pat the mixture into the bottom of a lightly greased 9×13 inch pan.
Next chop the REESE’S® Peanut Butter Cup Miniatures into small pieces.


                                                                                                                                                      
 Spread over the first cake layer.  

For the topping, beat the cream cheese and peanut butter until smooth.


Next add the eggs, vanilla and melted butter and mix.

Add the powdered sugar and beat together.

Pour the topping over the over the REESE’S® Peanut Butter Cup Miniatures layer and then spread evenly using a rubber spatula.

Bake for approximately 50 minutes. Make sure you do not over bake as the center should be gooey. Let set for about 30 minutes or until the peanut butter layer cools and thickens.
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CRANBERRY APPLE CIDER COCKTAIL
(Adapted from jelly toast blog)
jellytoast
It's officially fall now, so I am going with a drink that is all about fall - apple cider!  Add some OJ, vodka and cranberry and you've got something special! The recipe below is for 1 drink - I'll be multiplying the amounts to make 8 (and will bring more and make additional batches as needed).    

1 oz orange juice (fresh squeezed, strained) - (8 oz  or 1 cup for my tailgate)                                        2 oz cranberry juice (16 oz or 2 cups for me)                                                                                          1 oz vodka (8 oz or 1 cup for me)                                                                                                              1 btl hard cider (I'll have 3 - 6 packs on hand for my expected group of 16 tailgaters!)                                                                                        apple slice (optional, for garnish)
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Fill glass and cocktail shaker with ice. Add cranberry juice, orange juice and vodka to the cocktail shaker and shake until chilled. Strain into ice filled glass. Top off the glass with the hard cider and garnish with apple slice, if desired. Sip and enjoy!
OUTFIT?
Going with this one (although MY vest is navy):
Fur vest with fringe booties


White cotton top
tommybahama.com

Blue skirt
swap.com

Falke wool ankle socks
$21 - houseoffraser.co.uk



Tory Burch logo jewelry
toryburch.com

Tasha flower scarve
nordstrom.com
Here are a few pics from our tailgate this week:

2 of our 3 dogs chilling out before the party starts!
Today's menu:
Getting things set up!





Truman
Jackson
Chilling out - post game tailgating:
Maggie's content!
 Jackson's a happy guy:
 Truman's exhausted from a full day of tailgating and partying with his friends:
 Maggie had a big day!

 Claire and Jennifer
 Ross, Cameron and Thomas
 Bill, Paul, Mike and Doug
 Jennifer and Ross
Doug and Ross
Jennifer and Claire enjoying their brunch:

Bill and Ross
 Cameron and Thomas and our doodle guys:
Cousins - Ross and Thomas

 Here I am, sandwiched between 2 of my favorite guys:
 Ben and Ross
 GT friends join us:
 Headed into the game (can you tell these guys all played college and/or pro football?)!


It's a beautiful day for college football in Atlanta, GA!


Sadly, GT did NOT pull out a win and lost by 3 points.  But we had a ball anyway, and it was a spectacularly beautiful day for football and tailgating.
Next up?  

GT faces FSU (oh no!) at 
7:00PM next Saturday.  
(At least the tailgate will be spectacular!)








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