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Tailor tailgating to beloved school


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Date published: 10/3/2012

BY SHARON THOMPSON

LEXINGTON HERALD-LEADER

No one knows Southern cooking like the folks at Southern Living. And as football and tailgating season gets under way, you can bet the magazine's "The Official SEC Tailgating Cookbook" (Oxmoor House, $19.95) will deliver plenty of great recipes to make tailgating party food even more competitive.

"Tailgating parties are just so much bigger and more special than ever," said Southern Living test kitchen director Rebecca Gordon, above. "We're extending hospitality beyond the living room and sharing food with people we see once a year during football season. It's a season-long party."

The book is a longtime dream of Gordon, an avid football fan and tailgater. "When the opportunity came to get the book rolling, we drew off the recipes that were favorites over the years at Southern Living and we partnered with the SEC to offer something really special for each team," she said.

The cookbook focuses on all 14 schools in the Southeastern Conference and features game-day traditions and menus that reflect each hometown.

The cookbook was a collaboration of the entire staff. "So many on our staff are huge college football fans," she said.

Travel writers shared favorite tourist sites and restaurants in each college town, and the food writers selected Southern Living recipes that would reflect the towns.

Along with menus for each team, the editors developed versions of deviled eggs, spritzers and cupcakes.

For team cupcakes, make a batch of vanilla cupcakes with cream cheese frosting, then jazz them up with your favorite team flavors.

The cookbook also gives insider information on how to throw the best tailgate party. Gordon and her staff have included secret strategies and trick plays called "extra points" to help pull off the game-day spread.

At Gordon's tailgating parties, she's the planning and logistics person. "It's all about organization," she said. "I start midweek before the game and determine the menu, grocery shop, prep, and make ahead anything that makes life easier to tote.

"There's nothing better than a cooler on wheels."


BAKED BEAN CROSTINI

1 (8.5 ounces) French bread baguette Vegetable cooking spray 5 thick slices hickory- smoked bacon cup diced sweet onion 1 can (28 ounces) baked beans 3 tablespoons apple cider vinegar 1 tablespoon grated fresh ginger 1 tablespoon yellow mustard 2 teaspoons diced pickled jalapeño peppers teaspoon salt Toppings: chopped fresh rosemary, fresh Mexican cheese, spicy barbecue sauce, pickled jalapeño pepper slices, hot sauce

Directions: 1. Preheat grill to 400 to 450 degrees. 2. Cut bread into 40 -inch-thick slices, discarding ends. Coat 1 side of each slice with cooking spray. 3. Grill bread slices, without grill lid, 1 to 2 minutes on each side. 4. Cook bacon in large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon. 5. Saute onion in hot drippings 5 minutes or until tender. Stir in beans and next 5 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated and slightly thickened. 6. Spoon bean mixture onto grilled bread slices. Sprinkle with crumbled bacon. Serve with desired toppings.

HOT BACON POTATO SALAD GREEN BEANS

Makes 8 servings

3 pounds fingerling potatoes, cut in half 1 package (8 ounces) haricots verts (tiny green beans) cup white wine vinegar 1 shallot, minced 3 tablespoons honey 1 tablespoon Dijon mustard 1 teaspoons salt 1 teaspoon pepper cup olive oil cup coarsely chopped fresh parsley 2 tablespoons chopped fresh dill 4 cooked bacon slices, chopped

Directions: 1. Bring potatoes and water to cover to boil in large Dutch oven over medium-high heat; cook until tender, 20 minutes. Drain. 2. Meanwhile, cook green beans in boiling water to cover in medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop cooking process; drain. 3. Whisk vinegar and next 5 ingredients together. 4. Add oil in slow, steady stream, whisking until smooth. Pour vinegar mixture over potatoes, and toss to coat. 5. Just before serving, add green beans, parsley and dill; toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.