Football is in full swing, NFL and college teams are playing their way to the playoffs. The goal for all teams is to get to the bowl games for college and of course the Superbowl for the NFL. In the South, it’s said that college football is religion and every fall Saturday is sanctified. Make delicious dishes for your tailgate party with the All-New Official SEC Tailgating Cookbook by the Editors of Southern Living (Oxmoor House, August 7, 2018, $24.99). The ultimate guide to game day, the Tailgating Cookbook offers 150+ crave-worthy recipes, including those specifically developed for each of the 14 NCAA Southeastern Conference football teams.
From Alabama to Vanderbilt, each SEC team is profiled with information on school traditions, iconic football moments, legendary coaches and players, and photos. You’ll also find a menu of four recipes, plus a customized spritzer, jalapeño popper, and whoopie pie for each team. You can purchase the book on Amazon.
No matter where your team loyalties lie, you can make dishes perfectly suited for game day, including Bananas Foster Coffee Cake and Vanilla Sauce, Sweet Tea Lemonade, Caramel- Walnut Snack Mix, Creole Gumbo and The Ultimate Bully Burger with Dill Pickle Sauce.
4 Recipes from the SEC Tailgating Cookbook
Recipe credit: Excerpted from The All-New SEC Tailgating Cookbook by the Editors of Southern Living. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
SWEET TEA LEMONADE
Serves 8 // Hands-on 20 minutes Total 4 hours, 20 minutes, includes 4 hours chilling
A mix of two classic warm-weather beverages, you’ll crave this smooth sipper.
3 cups granulated sugar
10 cups water
1 lemon, sliced, plus more slices for garnish (optional)
4 large mint sprigs, plus more for garnish (optional)
8 black tea bags
1 cup fresh lemon juice (from about 4 large lemons)
1. Mix the sugar and 3 cups of the water in a saucepan, and bring to a boil over medium-low, stirring until the sugar dissolves. Turn off the heat; stir in the lemon slices and mint. Allow to cool, then pour through a fine wire-mesh strainer into a large pitcher; discard the lemon slices and mint.
2. Bring 4 cups of the water to a boil. Place the tea bags in a bowl; pour the water over the tea bags, and let steep 10 minutes. Remove and discard the bags. Let the tea cool.
3. In another bowl, mix the lemon juice with the remaining 3 cups water.
4. Add the tea and lemon juice mixture to the syrup in the pitcher. Cover and chill for at least 4 hours. Serve over ice; garnish with additional lemon slices and mint sprigs, if desired.
BANANAS FOSTER COFFEE CAKE WITH VANILLA SAUCE
Serves 8 to 10 // Hands-on 20 minutes // Total 1 hour, 15 minutes
This rum-less riff on the classic sweet breakfast cake, with its crunchy pecan–cinnamon–brown sugar topping and warm, creamy glaze, will be the rave at
your next tailgate.
1 1⁄2 cups mashed ripe bananas
2 1⁄2 cups heavy cream
2 cups packed brown sugar
1 1⁄2 cups (12 ounces) butter, softened
2 teaspoons vanilla extract
1 (8-ounce) package cream cheese, softened
2 large eggs
1 cup granulated sugar
3 1⁄4 cups plus 3 tablespoons all-purpose flour
1 1⁄2 cups chopped pecans
5⁄8 teaspoon table salt
1 teaspoon ground cinnamon
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1. Preheat the oven to 350°F. Cook the bananas, 1⁄4 cup of the cream, 1⁄2 cup of the brown sugar, and 1⁄4 cup of the butter in a skillet until the mixture is bubbly. Cool; stir in 1 teaspoon of the vanilla.
2. Beat the cream cheese and 1⁄2 cup of the butter at medium speed with an electric mixer until creamy. Add 1 cup of the brown sugar; beat until fluffy. Beat in the eggs 1 at a time.
3. Stir together 3 cups of the flour, 1⁄2 teaspoon of the salt, baking powder, and baking soda; add to the cream cheese mixture. Beat at low speed to blend. Stir in the banana mixture. Spoon into a greased and floured 13- x 9-inch baking pan.
4. Combine the pecans, cinnamon, remaining 1⁄2 cup brown sugar, and 1⁄4 cup of the flour. Melt 1⁄4 cup of the butter; stir into the pecan mixture. Sprinkle over the batter. Bake at 350°F until a wooden pick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack 10 minutes.
5. Combine the granulated sugar, remaining 3 tablespoons flour, and remaining 1⁄8 teaspoon salt in a saucepan over medium. Add the remaining 2 cups of the cream and the remaining 1⁄2 cup butter; bring to a boil. Boil, whisking constantly, until slightly thickened, about 2 minutes. Remove from the heat; stir in the remaining 1⁄4 cup cream and 1 teaspoon vanilla. Drizzle the glaze over the cake.
THE ULTIMATE BULLY BURGER WITH DILL PICKLE SAUCE
Serves 8 // Hands-on 30 minutes // Total 30 minutes, includes sauce
Named for the Mississippi State University bulldog mascot, Bully, this burger is food fit for champions. Half beef, half pork, this toothsome burger has a balance of rich flavors and gives State fans staying power through the fourth quarter. Don’t skip the Dill Pickle Sauce—it’s a must-have on this (and any) burger.
1 1⁄2 pounds ground sirloin
1 1⁄2 pounds ground pork
1⁄4 cup finely chopped sweet onion (from 1 small onion)
1 tablespoon Worcestershire sauce
1 1⁄2 teaspoons table salt
3⁄4 teaspoon black pepper
8 Cheddar cheese slices (optional)
Dill Pickle Sauce (recipe follows)
8 hamburger buns, toasted
Toppings: green leaf lettuce, tomato slices, thinly sliced red onion, cooked bacon slices
1. Preheat the grill to medium (350°F to 400°F). Place the ground sirloin, ground pork, onion, Worcestershire, salt, and pepper in a large bowl; gently combine using your hands. Shape the mixture into 8 (5-inch) patties. Slightly press the center of each patty with your thumb, making a small indentation. (This creates a flat hamburger instead of one with a domelike shape when cooked.)
2. Place the patties on the grate, and grill, covered, until the patties are no longer pink in the center, 5 to 6 minutes per side. Top each patty with 1 cheese slice, if desired. Remove from the grill.
3. Spread 1 to 2 tablespoons of the Dill Pickle Sauce on the cut sides of the buns; top the bottom of each with a patty. Layer the patties with the desired toppings; serve warm.
DILL PICKLE SAUCE
Makes about 11⁄2 cups // Hands-on 5 minutes // Total 5 minutes
Tart, creamy, and slightly spicy from the mustard, this sauce is always a winner.
1 cup mayonnaise
1⁄3 cup dill pickle relish, drained
1 1⁄2 tablespoons spicy brown mustard
1⁄4 teaspoon paprika
Serves 10 // Hands-on 55 minutes // Total 3 hours, 55 minutes
With deep, rich flavors—including smokiness and a hint of spice from the poblano chile—and just thick enough with its chunky sausage, shrimp, and okra, this dish is everything you want in a gumbo and a guaranteed success for game days at LSU’s Death Valley. You can make this gumbo up to 2 days in advance and reheat in a slow cooker at your tailgate site.
1 pound andouille sausage, cut into 1⁄2-inch-thick slices
1⁄3 cup (about 2 1⁄2 ounces) salted butter
1 1⁄2 tablespoons filé powder
2 tablespoons bacon drippings
1 tablespoon Louisiana hot sauce
1⁄2 cup (about 2 1⁄8 ounces) all-purpose flour
1 pound fresh okra, trimmed and cut into 1⁄2-inch pieces (about 4 1⁄2 cups)
3 large celery stalks, chopped (about 1 cup)
2 medium-size yellow onions, chopped (about 3 cups)
1 large poblano chile, chopped (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
1 (14.5-ounce) can petite diced tomatoes, undrained
8 to 10 cups unsalted chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
1 pound peeled and deveined raw medium shrimp
1⁄2 pound fresh lump crabmeat, drained and picked over
1 teaspoon black pepper
2⁄3 cup thinly sliced scallions (about 5 to 6 scallions)
1 tablespoon kosher salt
Hot cooked white rice
1. Place the sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 10 minutes. Using a slotted spoon, remove the sausage to drain on paper towels, reserving the drippings in the Dutch oven.
2. Add the butter and bacon drippings to the hot drippings in the Dutch oven, stirring until melted. Gradually whisk in the flour; cook, whisking constantly, until the mixture is a deep golden brown and thickened, being careful not to burn, 10 to 15 minutes.
3. Add the celery, onions, and poblano, and cook, stirring often, until the vegetables are almost tender, 12 to 15 minutes. Add the garlic, and cook, stirring often, until the vegetables are very tender and the garlic is aromatic, about 3 minutes. Gradually stir in 8 cups of the stock. Stir in the sausage, okra, tomatoes, bay leaves, Worcestershire, hot sauce, salt, and black pepper. Increase the heat to medium-high, and bring the mixture to a boil.
4. Reduce the heat to low, and simmer, partially covered, stirring occasionally, until thickened, about 3 hours. If the gumbo is too thick, add the remaining 2 cups stock, 1⁄2 cup at a time, until the desired consistency. Remove and discard the bay leaves. Stir in the shrimp and crabmeat, and cook until the shrimp turn pink, about 5 minutes. Stir in the filé powder, and remove from the heat. Serve the gumbo over the hot cooked rice, and garnish with the sliced scallions.
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