By Brack Johnson
Whether you back the Pack, bleed Carolina blue, or hang with the devil with a blue dress, this is your season. On fall Saturdays, there's nothing you'd rather be doing than tailgating on a college campus.
These pre- and post-game celebrations bring together friends, family, football and food. The game-day tradition typically includes longtime favorites set out in a mouthwatering buffet in the parking lot.
One group might cook burgers on a grill by their SUV; another may picnic under a logoed tent next to their car; while a third might nibble hors d'oeuvres on the bed of their pickup truck. Here are recipes for these ultra-social gatherings.
300 Sensational Soups
Published by Robert Rose
Vegetarian Black Bean Chili Soup
1/4 cup olive oil
2 cups chopped onions
4 cloves garlic, minced
1 cup chopped red bell pepper
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chipotle chile powder (optional)
3 cans (each 14 to19 ounces) black beans, drained and rinsed
4 cups vegetable stock
2 cups tomato sauce
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
Sour cream
Shredded Monterey Jack cheese
Chopped green onions
Chopped fresh cilantro
In a large pot, heat oil over medium heat. Add onions and sauté until softened, about 6 minutes. Add garlic, red pepper, chili powder, oregano, cumin, cayenne and chipotle chile pepper (if using); sauté until peppers are tender, about 10 minutes.
Add beans, stock, tomato sauce and vinegar; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the flavors. Season with salt and black pepper to taste.
Ladle into heated bowls and garnish with sour cream, cheese, onions and cilantro.
Makes 6 to 8 servings
Firehouse Chili Soup
1/4 cup olive oil
1 cup chopped onion
1 pound lean ground beef
4 cloves garlic, minced
2 cans (each 14 to 19 ounces) red kidney beans, drained and rinsed
1 can (14 ounces) Southwest-style diced tomatoes, with juice
4 cups beef stock
2 tablespoons chili powder (or to taste)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
2 teaspoons balsamic vinegar
1 cup shredded cheddar cheese (optional)
1 avocado, diced (optional)
In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add ground beef and garlic; sauté, breaking beef up with the back of a wooden spoon, until no longer pink, about 5 minutes. Drain any excess fat.
Add beans, tomatoes with juice, stock, chili powder, oregano, salt, black pepper, Worcestershire sauce and vinegar; bring to a boil. Cover, reduce heat to low and simmer gently for 30 minutes to blend the flavors. Taste and adjust seasoning with salt and black pepper, if necessary.
Ladle into heated bowls and garnish with cheese and avocado, if desired.
Makes 6 to 8 servings
The Southern
Tailgating Cookbook
A Game-Day Guide for Lovers of Food, Football and the South
Published by The University of North Carolina Press
Deviled Eggs
12 hard-boiled eggs, peeled
3/4 cup mayonnaise
2 teaspoons Creole mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
Cut the eggs in half lengthwise and remove the cooked yolks. Place the yolks in the bowl of a food processor and set the egg white halves aside.
Add the mayonnaise, mustard, sugar, salt and Tabasco to the bowl. Pulse until a smooth filling has formed. Using either a spoon or a piping bag, fill the egg white halves with the yolk mixture. Place in a sealable container and refrigerate overnight. On the day of the tailgate, transport to the game in a cooler.
Makes 24 deviled eggs
New Potato Salad
3 pounds new potatoes, skin on, rinsed well
2 teaspoons salt
1-1/2 teaspoons Dijon mustard
1 tablespoon dill pickle juice
4 teaspoons apple cider vinegar
1 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon McCormick Coarse Ground Black Pepper
1/2 cup corn oil
1 cup chopped celery
1/2 cup chopped flat-leaf parsley
1/2 cup grated carrots
1/3 cup dill pickle chips, diced
1/4 cup chopped scallions (white and green parts)
2 tablespoons finely chopped shallots
In a large pot, add the potatoes. Add water until the potatoes are just covered and bring to a boil. Add the salt. Cook the potatoes until fork tender. Drain and let cool. Cover the top of the pot with a paper towel or a clean dishcloth.
While the potatoes are cooling, make the vinaigrette. Place the garlic, mustard, pickle juice, vinegar, sugar, Tabasco, salt and pepper into the bowl of a food processor. Turn the food processor on and, as it mixes, slowly drizzle the oil into the bowl in a steady stream. Set the vinaigrette aside.
Quarter the cooled potatoes and transfer them to a large bowl. Add the celery, parsley, carrots, scallions and shallots. Toss together.
Pour the vinaigrette over the potatoes and vegetables and toss together. Store in a sealable container and refrigerate overnight. On game day, transport to your tailgate in a cooler. Toss before serving.
Makes 10-12 servings
Southern Fried
More Than 190 Recipes for Crab Cakes, Fried Chicken, Hush Puppies and More
Published by Houghton Mifflin Harcourt
Carolina Okra Beignets
1 pound small, firm, fresh okra
2 medium onions, minced
1/2 small green bell pepper, seeded and minced
3 tablespoons all-purpose flour
1/4 cup fine dry bread crumbs
1/2 teaspoon salt, plus more as needed
1 large egg
1 tablespoon half-and-half
1/2 teaspoon Tabasco sauce
Vegetable shortening for deep frying
Rinse the okra, remove the stems and thinly slice the pods. In a bowl, combine the okra, onions and bell peppers and toss till well blended. Add the flour, bread crumbs and 1/2 teaspoon salt and toss again. In a small bowl, whisk together the egg, half-and-half and Tabasco till well blended. Pour over the okra mixture, stir till well blended and let stand for about 30 minutes.
In a large, heavy skillet, heat about 1 inch of shortening to 375 degrees on a deep-fat thermometer, drop the okra mixture by tablespoons into the hot fat, fry till golden brown and crisp on all sides, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. If you like, sprinkle with a little extra salt.
Serve piping hot.
Makes 4 servings
Classic Southern Fried Chicken
Two 3-pound fryer chickens
Buttermilk
2 cups self-rising flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Lard for deep frying
1 tablespoon bacon grease
Cut up the chickens carefully and evenly into serving pieces, taking care to keep the skin of each piece intact, and rinse under cold running water.
Place the pieces in a bowl, add enough buttermilk to just cover, and let soak for 30 minutes to 1 hour.
In a heavy brown paper bag, combine the four, salt, black pepper and cayenne and shake till well blended. Add the chicken pieces to the bag, shake vigorously to coat evenly and stack the pieces on a large plate.
In a large, heavy Dutch oven or casserole, heat about 3 inches of melted lard to 365 degrees on a deep-fat thermometer and add the bacon grease.
Arrange the dark-meat pieces of chicken in the fat, making sure not to overcrowd the pot or allow the temperature of the fat to drop below 365 degrees, and fry till golden brown and crisp, 12 to 15 minutes. Turn with tongs, fry till golden brown and crisp, about 15 minutes, and drain on a wire rack or another brown paper bag. Repeat with the remaining chicken pieces.
Transfer the chicken to a large serving platter and serve warm or at room temperature.
Makes 8 servings
Betty Crocker's
the Big Book of Pies
and Tarts
Published by Houghton Mifflin Harcourt
Lasagna Pasta Pies
1 cup uncooked rotini pasta
1 pound bulk Italian pork sausage
1-1/2 cups tomato pasta sauce
3/4 cup ricotta cheese
1 can (16.3 ounces) large refrigerated buttermilk biscuits
1 cup shredded mozzarella cheese
Heat oven to 350 degrees. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in a 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce, ricotta cheese and cooked pasta; cook 1 minute.
Separate dough into 8 biscuits; press each biscuit to 5-1/2 inch round. Firmly press rounds in bottoms and up sides of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill cups with sausage mixture, sprinkle with mozzarella cheese.
Bake 28 to 32 minutes or until golden brown. Cool 1 minute, remove from pan.
Makes 8 pies
Impossibly Easy Mini Blue Cheeseburger Pies
Burger mixture
1 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 cup crumbled blue cheese
2 teaspoons Worcestershire sauce
Baking mixture
1/2 cup Original Bisquick mix
1/2 cup milk
2 eggs
Topping
5 tablespoons French-fried onions (from 2.8-ounce can)
Heat oven to 375 degrees. Spray 12 regular-size muffing cups with cooking spray.
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Cook 5 minutes, stir in cheese and Worcestershire sauce.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon slightly less than 1 tablespoon baking mixture into each muffin cup.
Top each with about 1/4 cup burger mixture and 1 tablespoon baking mixture.
Bake 10 minutes. Sprinkle evenly with French-fried onions. Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan, remove from pan and place top side up on cooling rack. Cool 10 minutes longer before serving.
Makes 6 servings, 2 mini pies each
Miss Vickie's Real Food Real Fast Pressure Cooker Cookbook
Published by Wiley
Pulled Pork Sandwiches With Chipotle-Pomegranate Barbecue Sauce
Step One: The Meat
One 3- to 4-pound pork shoulder roast or Boston butt
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
2 medium onions, diced
4 to 6 cloves garlic, minced
4 chipotle chiles in adobo sauce, seeded and finely chopped
One (12-ounce) bottle of beer or 1-1/2 cups beef or chicken broth
One (8-ounce) can tomato sauce
Score the fat on the pork and season it generously with salt and pepper on all sides.
Heat the oil in the pressure cooker, brown the pork on all sides, and set aside on a plate.
Cook the onions and garlic, stirring often until slightly browned and softened, 6 to 10 minutes. Add the chiles and sauce. Deglaze the pot with the beer, scraping up any crusty brown bits from the bottom.
Return the pork and any accumulated juices to the pressure cooker. Pour the tomato sauce over the top. Do not stir. Lock the lid in place. Bring to 15psi over high heat and immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 35 minutes.
Remove from the heat and use the natural release method before opening the lid. Check for doneness; the pork should easily pull apart with a fork. If needed, return to pressure and cook for 6 minutes longer, using the natural release method before opening the lid.
Transfer the pork to a cutting board and let it rest for 15 minutes or so to let the juices reabsorb. Cut away any excess fat before pulling the pork apart and shredding it into small, uniform pieces. Then put it all back in the pressure cooker. Strain the broth, returning the pieces of onions and garlic to the pressure cooker.
Step Two: The Barbecue Sauce
Prepare the barbecue sauce up to 2 days in advance if it's convenient, and then refrigerate in a tightly sealed container until needed, heating the sauce just before serving time. Otherwise, cook the sauce while the meat is cooking.
2 cups pomegranate juice
1 cup apple cider vinegar
1 cup dark brown sugar, or to taste
2 tablespoons spicy brown mustard
In a medium heavy saucepan, combine all the ingredients. Bring to a boil, then reduce the heat to low. Simmer uncovered, stirring often, until the mixture reduces to a thick, syrup-like consistency, about 20 minutes. It's ready when it sticks to and coats your spoon. Taste and adjust the sugar and vinegar to get the right amount of tangy sweetness you prefer.
Step Three: The Sandwiches
3 buns or rolls of your choice, lightly toasted
Dill pickles, for garnish
Add just enough barbecue sauce to coat all the meat; don't add too much or the sandwich buns will get soggy and fall apart. Heat the pork and sauce over low heat, stirring until it's piping hot. Place a generous mound of pork on each bun, top with dill pickles and pass the extra sauce at the table.
Makes 8 servings
Barbecued Pork Spareribs
Step One: The Steam Roasting
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 teaspoons chili powder
3 to 5 pounds pork spare ribs or baby back ribs
Mix the salt, pepper, garlic powder and chili powder in a small bowl. Cut the ribs into serving-size portions. Dust the spice mix on both sides of the ribs.
The moisture from the pork should be enough to make the rub stick to the meat.
Place the cooking rack in the bottom of the pressure cooker and add 1/2 cup water. Position the ribs vertically in the pressure cooker so the steam can move freely around them. Lock the lid in place.
Bring to 15psi over high heat and immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 12 minutes.
Remove from the heat and use the quick release method before opening the lid.
Step Two: The Barbecue
1-1/2 cups barbecue sauce of your choice
2 tablespoons canola oil
At this point, the spare ribs are cooked and all they need is a coating of barbecue sauce and a bit of flame to glaze the surface. The quickest way to coat the ribs is to pour the barbecue sauce into a shallow pan and then dip the ribs into the sauce using tongs.
Preheat a grill or the broiler. To cook the ribs on a grill, brush the rack with the canola oil and coat the ribs with sauce before placing them on the grill. Just let them get a little caramelization started, but watch closely and don't let them burn. Turn, and baste with extra sauce until done to your liking.
To use a broiler, brush the broiler rack with the canola oil and dip the ribs into the sauce. Position the broiler pan 6 inches from the heat source and broil until the sauce begins to caramelize, about 4 minutes. Turn the ribs and brush on more sauce, and broil for 2 to 3 minutes longer. Serve the ribs with any extra barbecue sauce on the side.
Makes 4 to 6 servings
The Cookiepedia
Mixing, Baking and Reinventing
the Classics
Published by Quirk Books
Chocolate Chip Cookies With Bittersweet Chips
1-1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1/2 cup light brown sugar
1 large egg
3/4 teaspoon vanilla extract
1 cup (about 8 ounces) bittersweet chocolate chips or chunks
Preheat oven to 350 degrees.
Sift the flour, baking soda and salt into a big bowl and stir. Set the bowl aside.
Cream the butter and sugars for several minutes, until they look light and fluffy. Add the egg and vanilla extract and mix until just combined. Add the flour mixture right into the butter mixture. Mix on low speed until they're incorporated. Then the fun part: Stir in the chocolate chips.
Go down the line dropping tablespoon-sized balls of dough onto parchment-paper-lined cookie sheets. Leave about 2 inches between them so they have plenty of room to spread. Bake for 8 to 10 minutes, rotating the sheets halfway through baking.
Try one hot out of the oven, but let the rest cool for a minute or two before lifting them to a rack to cool. If you get melted chocolate on your hands, you're eating these too slowly.
Makes 2 dozen cookies
Oatmeal Raisin Cookies
1/2 cup unsalted butter,
at room temperature
2/3 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups old-fashioned rolled oats
or quick-cooking oats
2/3 cup raisins
Preheat oven to 350 degrees.
Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
Sift the flour, baking soda, salt and cinnamon into a bowl. Pour in the flour mixture and run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon.
Scoop out tablespoon-sized balls of dough onto parchment-paper-lined cookie sheets about 2 inches apart.
Bake for 1 to 14 minutes, rotating cookie sheets halfway through baking. Let cool and enjoy.
Makes 2 dozen cookies