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Monday, November 23, 2015

TAILGATING IN NOVEMBER! GT V UGA 11/28/15

TAILGATE PARTY IN NOVEMBER!



VS




It's the Saturday after Thanksgiving, and that means one thing to us: heated in-state rivalry games for our favorite teams.  We're attending this one in Atlanta, GA.  We should have a bunch of friends and family (on both sides of the rivalry), and we'll enjoy some great food before cheering on our teams!

The game time was announced 6 days prior to kickoff and (as expected) it's a noon game.  So - BRUNCH IT IS!


MENU:
DEVILED EGGS TOPPED WITH PROSCIUTTO
COUNTRY HAM BISCUITS with chutney mayonnaise
SAUSAGE GRITS
PARMESAN SPINACH BALLS
CHOCOLATE CHIP MUFFINS
FRUIT (courtesy of Diane)

BLOODY MARY BAR

AND...
JELLO SHOTS COURTESY OF (one of our favorite tailgate friends) JENNIFER BURT!!!
jenniferburt

POSTGAME NOSH:

TACO DIP

DESSERT:

PUMPKIN WHITE CHOCOLATE CHIP BLONDIES


For the main event at this tailgate I'm putting together Country Ham Biscuits.  Smithfield Hams carries a pre-sliced country ham that's to die for.  I've also bought their buttermilk biscuit mix to try.  Should be delicious paired with chutney mayonnaise as a condiment!
smithfieldham
CHUTNEY MAYO
(Adapted from Martha Stewart)
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    1 cup mayonnaise
    1/4 cup mango chutney
    1 tsp curry powder
    1 tsp freshly squeezed lime juice
    1/4 teaspoon coarse salt
    Pinch of ground pepper
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    In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and pepper.
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    Process until smooth.

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SAUSAGE AND GRITS
(sugarandspice-celeste)
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1 cup uncooked grits
1 lb ground sausage
4 green onions, chopped
1/2 stick butter
1 egg
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped
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Preheat oven to 325 degrees F. Cook grits in 4 cups of salted water until thick. 

Saute sausage, breaking it into small pieces. 
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When sausage is almost done, add onion to sausage, and continue to saute until onions are soft and sausage is cooked through. Drain sausage mixture to remove excess fat.
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Add butter, egg, and 1 cup of the cheese to grits. Combine grits mixture with sausage mixture. 
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Pour into a 9x13 casserole dish.
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Garnish with the remaining 1/2 cup of cheddar cheese, paprika and parsley.
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Bake for 45 minutes to 1 hour, until the casserole is bubbly and lightly brown on top.

*****NOTE: Perfect for tailgating!!! 
This casserole can be refrigerated for up to 2 days before baking, and it also freezes well.

PARMESAN SPINACH BALLS
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(Adapted from Allrecipes.com)

2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups Italian-style seasoned bread crumbs
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 small green onions, finely chopped
4 eggs, lightly beaten
salt and pepper to taste
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Preheat oven to 350 degrees F. In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper.
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Shape the mixture into 1 inch balls.
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Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

CHOCOLATE CHIP SOUR CREAM MUFFINS
(Adapted from thecurvycarrot)
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Makes ~ 12 muffins
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 large egg
1 cup sour cream
5 TBSP unsalted butter, melted
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
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Preheat the oven to 350 degrees F. Line one cupcake pan with liners, set aside.
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In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
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In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
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Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until just combined.
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Gently add in the chocolate chips until thoroughly combined.
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Evenly divide the batter among the prepared cupcake liners so that the liners are about 3/4-full.
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Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.
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POSTGAME FUN
TACO DIP

(courtesy of Closet Cooking)

Photo Credit: Closet Cooking
(makes 2-4 servings)
I doubled the recipe here and cooked in a larger dish to accommodate a crowd.
1/2 lb ground beef
4 oz cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
2 green onions (sliced)
1 TBSP taco seasoning
1 cup salsa
1/2 cup jack cheese (grated)
1/2 cup cheddar cheese (grated)

Photo Credit: Cate Bogue
Brown the meat in a pan and drain the grease. Mix everything in a large bowl, reserving some of the cheese. 
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Pour the mixture into a baking dish and top with the reserved cheese. 
Photo Credit: Cate Bogue
Bake in a preheated 350 degree F oven until it is bubbling on the sides and golden brown on top, about 20 minutes. 

Photo Credit: Cate Bogue
PUMPKIN WHITE CHOCOLATE CHIP BLONDIES
(Adapted from Dessert Now, Dinner Later)
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1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
3/4 cup pumpkin puree
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 TBSP ground cinnamon
1 TBSP pumpkin pie spice 
1 1/2 cups white chocolate chips
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With a mixer, cream the butter with both sugars.
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Add vanilla and pumpkin puree. Mix until just combined.
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In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
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Add to wet mixture; stir until just combined.
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Remove bowl from mixer and fold in the white chocolate chips.

Grease a 9x13 baking pan. Press cookie dough evenly into the baking dish.
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Bake at 350 degrees F for 25 to 30 minutes or until edges are brown, and it's baked in the center.  Let cool before slicing into squares.

Your entire house will smell like Thanksgiving!!!!

POST GAME:
The tailgate was a big success (even though the game score wasn't what we had hoped for!)!  Here are a few pics of the day:

I had a bit of help with this week's tailgate prep:
 Putting together the deviled eggs (Eggs, Hellman's mayo and Jane's Crazy Mixed up Salt)


My deviled eggs topped with proscuitto:






















2 comments:

  1. I love your site. I run the site over at www.backyardtailgator.com and would love to add some of your recipe content, let me know if that would be OK.

    ReplyDelete
    Replies
    1. Absolutely! Thanks for the kind words, and I'll check out your site today!

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