Game Day Entertaining
Southern Socials
Southwestern Gridiron Classics Football Party
Regional fan-favorite flavors that originally ran November 3, 2018 to honor the Alabama vs LSU & Auburn vs Texas A&M games highlight this game day menu perfect for tailgating socials anytime. A slow cooker makes casual entertaining at home simple & practical as it keeps food hot allowing you to serve guests throughout the game. Green Tomato-Smoked Chicken Chili offers bright, festive color & taste from the Charred Corn & Avocado Pico De Galo that tops each serving while Miniature Sweet Potato Cornbread Muffins accented with a little Cinnamon-Whiskey Butter lends a seasonal fall flavor guests are sure to love. Learn how to make a game day fiesta menu both Alabama & Auburn fans will rave over.
Southwestern Gridiron Classics Football Party
Southwestern specialties turn up the heat & ground this menu filled with loads of seasonal fall flavor. Smoked chicken chili, flavorful pico de galo, sweet potato corn muffins & a tempting spice scented butter brimming with spirit delivers effortless style & undeniable good taste.
Green Tomato-Smoked Chicken Chili
Charred Corn & Avocado Pico De Galo
Miniature Sweet Potato Cornbread Muffins
Cinnamon-Whiskey Butter
Beer * Sweet Tea Margaritas * Water
Green Tomato-Smoked Chicken Chili
makes 6 to 8 servings
The Basic Fundamentals
Reduce the amount of chipotle peppers for a milder, more family friendly version of this popular dish.
1 Tbsp oil
1 large sweet onion, diced
4 garlic cloves, pressed
4 tsp chili powder
1 Tbsp cumin
1 tsp kosher salt
1 {12-oz} bottle of beer
1 lb green tomatoes or tomatillos, diced
4 cups chicken broth
2 cups water
3 {15.5-oz} cans cannellini beans, rinsed & drained
4 cups shredded smoked chicken
2 Tbsp minced jalapeños
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
Charred Corn & Avocado Pico De Galo
Sauté the onion in oil in a Dutch oven over Medium-High heat for 5 minutes or until softened. Add the garlic & cook until fragrant, about 1 minute. Add the chili powder, cumin & salt. Cook a few seconds, stirring constantly, until the spices are toasty-fragrant. Stir in the beer & the tomatoes. Bring the mixture to a boil & cook 5 minutes. Add the broth, the water, the beans, the chicken & the jalapeños. Bring to a boil over High heat. Reduce the heat to Medium-Low. Simmer partially covered, stirring occasionally, 1 hour. Stir in the cilantro & the lime juice. Transfer to a slow cooker to keep warm, if desired. Serve with the Charred Corn & Avocado Pico De Galo.
The Extra Point
Change the color & texture of the chili by substituting different legumes such as black-eyed peas or beans & pintos.
Charred Corn & Avocado Pico De Galo
makes about 3 cups
The Basic Fundamentals
The pico de galo can be prepared up to 2 days ahead of time. However, do not add the avocado until just before serving for the brightest, freshest color & flavor.
2 ears fresh corn on the cob, shucked
1 avocado, diced
2 Tbsp fresh lime juice
1 cup grape tomatoes, cut in half
1/3 cup diced red onion
2 Tbsp fresh cilantro
1 Tbsp minced jalapeno
1 garlic clove, pressed
1 tsp kosher salt
Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Stir together the avocado & the lime juice in a large bowl. Fold in the corn kernels & the remaining ingredients. Taste & adjust the seasonings.
The Extra Point
Top nachos or lunchtime salads with this tasty combination.
Miniature Sweet Potato Cornbread Muffins
makes 3 dozen
The Basic Fundamentals
Preheat the oven to 400 degrees. Pierce several {1/2-lb} sweet potatoes with a fork. Place on a foil-lined half sheet pan. Bake 1 hour & 15 minutes or until the potatoes are soft when lightly pressed. Increase the baking time accordingly if preparing larger potatoes.
1 1/2 cups plain yellow cornmeal
1/2 cup all purpose flour
1 Tbsp dark brown sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
1 cup cooked & mashed sweet potato
1 cup whole buttermilk
1/4 cup melted butter
1 egg, lightly beaten
Preheat the oven to 400 degrees. Whisk together the cornmeal, the flour, the brown sugar, the baking powder, the baking soda & the salt in a large bowl. Stir together the sweet potato, the buttermilk, the melted butter & the egg & until blended; fold into the flour mixture just until blended. Coat 2 {24-cup} miniature muffin tins with cooking spray & portion the batter evenly between 36 cups. Bake 11 to 12 minutes or until a wooden pick tests clean. Cool 5 minutes. Remove the muffins from the pans & place on a wire rack. Serve warm or at room temperature.
The Extra Point
Accompany these little gems with an array of seasonal soups & grain based salads.
Cinnamon-Whiskey Butter
makes about 1/2 cup
Game Changer
Think of this intense butter in the same vein as a hard sauce typically served over a classic Louisiana staple, bread pudding. Expect a more homogenous mixture straight from the refrigerator. As the mixture stands at room temperature, stir the butter occasionally for a more consistent texture.
1/2 cup softened butter
4 tsp dark brown sugar
2 tsp whiskey
1/4 tsp ground cinnamon
The Extra Point
Stir together the butter, the brown sugar, the whiskey & the cinnamon in a small bowl. Transfer to a ramekin. Chill 1 hour. Make up to 2 days ahead, if desired. Let stand 30 minutes before serving.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Cut Corn Off Of The Cob
Choosing the freshest ears of corn from the market is not as simple as a grab & go but it is a quick process nonetheless. Take an extra minute to inspect the kernels to be certain they’re plump & bright. Pick cup each ear you plan to purchase & peel back a small portion of the husk & silks. Any kernels that appear discolored, wilted or those with blemishes should be rejected. Once you’ve made your selections & you’re ready to prepare them for cooking applications, remove the husks & the silks, pop off the extra portion of the stalks from the ends & use a clean dish towel to rub the ears free of any additional silks that may be clinging to the kernels. Once cooked, the corn can easily be removed from the cob.
The Technique
Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place an ear of corn on the board & cut away a small portion of the stalk end with a sharp chef knife to create a level, flat surface. Position the corn upright on the board & slice away the kernels from top to bottom in sections. Complete the process around the entire cob. To help contain the kernels, as they will fall where they may, you can use this procedure by place the corn upright in a shallow bowl however the very end kernels will need to be removed outside of the bowl & on the cutting board as the lip will prevent the knife from reaching them.
etc
Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration
The Ultimate Game Day Snack Mix
Game Day Cocktails 101: The Bloody Mary
Game Day Provisions 101: Homemade Salsa
Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“Move It On Over” Hank Williams
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Rebecca Gordon
Be sweet.
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