Winning Tailgate Love of college football is as Southern as pecan pie. So whip up these tried-and-true tailgate favorites for the next Big Game. Recipes t Click on each image to go to that recipe. Roll Tide Breakfast Rolls Hokie Pride Sausage Dip Clemson Orange Chicken Legs Carolina Blue Potato Salad Ramblin Wreck Boiled Peanuts Dawg s Sweet Heat Hot Dogs Texas Tackler-sized Burgers Smoky Blue Deviled Eggs Bengal Black & Gold Popcorn Ole Miss Mud Brownies
Recipe 1 Roll Tide Breakfast Rolls Yield: 10 servings 10 (6-inch) fajita-size flour tortillas ½ (16-oz.) package ground pork sausage 6 large eggs Vegetable cooking spray ½ cup shredded Colby- Jack cheese blend Salsa (optional) Sour cream (optional) 1. Wrap tortillas loosely with aluminum foil, and place in a 250 oven for 10 minutes. 2. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium. 3. Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.) Time out! Go leaner and make a substitution 1½ cups egg substitute for eggs and reducedfat pork sausage for sausage. 4. Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.
Recipe 2 Hokie Pride Sausage Dip Sausage, Bean, and Spinach Dip Yield: about 6 cups 1 sweet onion, diced 1 red bell pepper, diced 1 (1-lb.) package hot ground pork sausage 2 garlic cloves, minced 1 teaspoon chopped fresh thyme ½ cup dry white wine 1 (8-oz.) package cream cheese, softened 1 (6-oz.) package fresh baby spinach, coarsely chopped ¼ ₄teaspoon salt 1 (15-oz.) can pinto beans, drained and rinsed ½ cup (2 oz.) shredded Parmesan cheese Make the ultimate spinach dip by adding ground sausage, pinto beans, cream cheese, and Parmesan. It s almost hearty enough to be a main dish. 1. Preheat oven to 375. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated. 2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese. 3. Bake at 375 for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
Recipe 3 Clemson Orange Chicken Legs Chipotle-Orange Chicken Legs Yield: 4-6 servings 1 cup fresh orange juice, divided 5 tablespoons soy sauce, divided 3 tablespoons brown sugar 2 tablespoons olive oil 6 garlic cloves, pressed 1 tablespoon orange zest 1½ teaspoons kosher salt 1 teaspoon ground chipotle chile pepper 2 pounds chicken drumsticks (about 8 drumsticks) 2 teaspoons brown sugar 2 teaspoons cornstarch 1. Preheat grill to 350 to 400 (medium-high) heat. Combine ¼ cup orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade. 2. Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes. Your Clemson Tigers tailgate won t be complete without this spicy orange chicken. 3. Meanwhile, whisk together 2 tsp. brown sugar, remaining ¾ cup orange juice, and 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.
Recipe 4 Carolina Blue Potato Salad Big Daddy s Grilled Blue Cheese-and-Bacon Potato Salad Yield: 6 servings 3 pounds baby red potatoes, cut in half 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 cup mayonnaise ¼ cup chopped fresh parsley ¼ cup white balsamic vinegar* 2 teaspoons sugar 2 teaspoons Dijon mustard 1 cup thinly sliced red onion 4 ounces crumbled blue cheese 6 bacon slices, cooked and crumbled 1. Preheat grill to 350 to 400 (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double-fold top and side edges to seal, making 1 large packet. 2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes. Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor plus, it makes cleanup a breeze. 3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon. *Balsamic vinegar may be substituted but will darken the color of the dressing.
8 hot dogs Recipe 5 Ramblin Wreck Boiled Peanuts Hot Spiced Boiled Peanuts Yield: about 4 cups 2 pounds raw peanuts in shell ¹ ³ cup salt ¾ cup hot sauce 1 (3-inch) piece fresh ginger, sliced 1 tablespoon black peppercorns 2 teaspoons coriander seeds 2 bay leaves 1. Bring all ingredients and 1 gal. water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered. 2. Remove from heat; let stand, covered, 1 hour. Note: We tested with Texas Pete Original Hot Sauce. These boiled peanuts are just the crowd-pleaser you need at your next tailgate. They offer a spicy kick, making them a favorite pre-game snack.
8 hot dogs Recipe 6 Dawg s Sweet Heat Hot Dogs Yield: 8 servings ¾ cup mayonnaise 1 tablespoon whole grain mustard 1 green onion, minced 2 tablespoons Asian sriracha hot chili sauce 8 hot dogs 8 hot dog buns, toasted 1 cup chopped sweet-hot pickles 2 cups shredded red cabbage 1. Preheat grill to 350 to 400 (medium-high) heat. 2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce. 3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage. Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce. Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage, and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.
8 hot dogs Recipe 7 Texas Tackler-sized Burgers Pimiento Cheese-Bacon Burgers Yield: 6 servings 1 pound ground sirloin 1 pound ground chuck 1 teaspoon salt ½ teaspoon freshly ground pepper ¼ cup mixed chopped fresh herbs (such as basil, mint, and oregano) 6 hamburger buns Toppings: pimiento cheese, cooked bacon slices, lettuce, and tomato slices 1. Preheat grill to 350 to 400 (medium-high) heat. Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties. 2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on buns and top each burger with pimiento cheese, cooked bacon slices, lettuce, and tomato slices. Let ground beef stand at room temperature for 10 minutes before grilling.
8 hot dogsww Recipe 8 Smoky Blue Deviled Eggs Smoky Pimiento Cheese Deviled Eggs Yield: 2 dozen 12 large eggs ¼ cup mayonnaise ¾ cup freshly grated smoked or sharp Cheddar cheese ¼ cup finely chopped jarred roasted red bell pepper 1 tablespoon Dijon mustard Pinch of ground red pepper Toppings: sliced green onions, diced country ham, sliced pickled ocra, spiced pecans 1. Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain. 2. Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Reserve 6 yolks for another use. This recipe comes from Chef Jason Hill at Wisteria Restaurant in Atlanta. 3. Mash remaining 6 yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve with desired toppings.
8 hot dogs Recipe 9 Bengal Black & Gold Popcorn Gold-Dusted White Chocolate Popcorn Yield: 10 cups 1 (3.3-oz.) bag butter-flavored microwave popcorn, popped 1 cup salted mixed nuts 1 cup dried cranberries 1 (12-oz.) package white chocolate morsels ½ teaspoon ground cinnamon Edible gold dust 1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries. 2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1½ minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated. 3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container for up to 3 days. We adapted this recipe from one on the Jolly Time Popcorn Web site (www.jollytime.com) called Glitterazzi Popcorn. Find the edible gold dust at craft or party supply stores.
Recipe 10 Ole Miss Mud Brownies Mississippi Mud Brownies Yield: 4 dozen Fluffy marshmallows, chopped pecans, and chocolate frosting add up to one deliciously decadent dessert! 1½ cups coarsely chopped pecans 1 (4-oz.) unsweetened chocolate baking bar, chopped ¾ cup butter 2 cups sugar 4 large eggs 1 cup all-purpose flour 3 cups miniature marshmallows Chocolate Frosting (see recipe in box) 1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant. 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan. ½ cup butter Chocolate Frosting ¹ ³ cup milk 6 tablespoons unsweetened cocoa 1 (16-oz.) package powdered sugar 1 teaspoon vanilla extract Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth. 3. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows. 4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.