Game Day Tailgating: Dixieland Delights

Game Day Entertaining

October 21, 2017

Alabama vs Tennessee
Auburn vs Arkansas

Dixieland Delights

When classic conference rivals are set to take the field, suit up & offer tailgating snacks that pay homage to all of the contenders. Barbecue hails as a game day essential but with a few trick plays, you’ll draw the opposing teams off sides. Pick up pulled pork for a little shortcut & look to The Tailgaters Take Out Food Guide for additional ways to score style points to your game day snacks. Smoky Double Swine Sliders have Auburn fans sticking it to the Arkansas Razorbacks when it comes to good eating with a double play pass of smoked pulled pork topped with crunchy fried piglet skins. Alabama fans complete the line up with Championship Cherries Jubilee ‘Cue Sauce & the play call is up to you as it can be prepared with moonshine from either Tennessee or the yellowhammer state for a flawless finish. Although the main course is filled with all sorts of quick moves in the kitchen, a barbecue classic, the mopping sauce, serves as the game changer in a batch of Hog Wash Boiled Peanuts & delivers yet another team taunting nudge to Auburn’s field day matchup. Gridiron Whiskey-Pecan Slab Pie featuring a Tennessee staple Alabama fans can appreciate & makes a smooth appearance to clench the win for a southern celebration filled with Dixieland Delights.

The Game Plan

Pick up the smoked pulled pork the day before & reheat before serving.
The barbecue sauce can be made up to 2 days ahead of time.

Allow the peanuts to cook in the slow cooker the night before the game.
Hold on the warm setting & let guests help themselves to a serving.

Paper & plastic goods keep the celebration real.
Let team colors lead the way.
Fill in with a few homemade crafts to sweeten the table.
Football Bunting & Tag Football Sacks add easy style to any color combination.

With these essential tips, your festivities are sure to score big.  

Game Day Entertaining: Smoky Double Swine Sliders & Hog Wash Boiled Peanuts By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Pastry Chef Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Game Day Host WBRC Fox 6 BBQ Smoked Pulled Pork Sliders With Championship Cherries Jubilee 'Cue Sauce. MoonshineThe Menu

Dixieland Delights

Classic southern specialties ground this menu filled with loads of team taunting twists. Smoky pulled pork sliders, moonshine infused sauce, boiled peanuts & a game day pie that marks the spot for the coin toss delivers effortless style & undeniable delicious taste. 

Smoky Double Swine Sliders
Championship Cherries Jubilee ‘Cue Sauce

Hog Wash Boiled Peanuts
Gridiron Whiskey-Pecan Slab Pie
Classics Potato Salad * Hot Sauce Deviled Eggs * Alabama Cole Slaw
Moonshine & Whiskey Cocktails * Plenty of Water

Game Day Entertaining: Smoky Double Swine BBQ Sliders & Hog Wash Boiled Peanuts By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host BBQ Sliders With Cherries Jubilee BBQ Sauce Original Game Day Recipes, Crafts & Party Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSmoky Double Swine Sliders
makes 8 servings

Run The Option

If moonshine isn’t for you, substitute bourbon or whiskey in the sauce. Top the sliders with any additional barbecue sandwich classics for a custom creation.

Championship Cherries Jubilee ‘Cue Sauce
8 slider buns, split
1 lb smoked pulled pork, chopped
Dill pickles & pork rinds

Prepare the Championship Cherries Jubilee ‘Cue Sauce as directed. Fill the buns with the smoked pulled pork. Top the sliders with the sauce, dill pickles & pork rinds.

The Extra Point

Try the barbecue sauce over a loaded baked potato for a quick & tasty supper. 

Game Day Entertaining: Championship Cherries Jubilee 'Cue Sauce By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 BBQ Sliders & Boiled Peanuts Alabama Crimson Tide

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChampionship Cherries Jubilee ‘Cue Sauce
makes 1 1/2 cups 

Game Changer

Traditional cherries jubilee is a flambéed dessert prepared table side in fine dining establishments. Moonshine & barbecue sauce collide for a spectacular savory game day twist perfect for a number of your favorite swine dishes.

1 tsp vegetable oil
2 Tbsp minced sweet onion 
1/3 cup coarsely chopped maraschino cherries
3 Tbsp moonshine
1 cup barbecue sauce
1 cup water
1/2 tsp minced chipotle peppers in adobo sauce

Sauté the onion in the oil in a 2-quart saucepan over Medium-High heat 3 minutes or until softened. Add the cherries. Remove the pan from the burner & add the moonshine. Place back over the burner & cook 2 minutes or until most of the liquid evaporates. Stir in the barbecue sauce, the water & the chipotle peppers. Reduce the heat to Medium-Low. Bring to a boil, stirring occasionally & cook 10 minutes. Remove from the heat. Use as directed.

The Extra Point 

When barbecue nachos or pizza come in to play, use this sauce to sail flavors over the line & into the zone. 

Game Day Entertaining: Hog Wash Boiled Peanuts By Rebecca Gordon Buttermilk Lipstick Dixieland Delights TV Cooking Personality Tailgating Expert Sports Entertaining Southern Game Day Hostess Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama BBQ Sliders Cherries Jubilee BBQ Sauce With Moonshine & Gridiron Whiskey-Pecan Slab Pie

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Hog Wash Boiled Peanuts
makes 8 servings

The Basic Fundamentals

Raw peanuts are generally packaged in 2-pound bags however in order to cook them effortlessly in a 6-quart slow cooker, the entire portion will not be used. You can roast the remaining 8-ounces of peanuts in the oven according to package instructions, if desired.

1 1/2 lbs raw peanuts in the shell
1 liter co-cola
5 cups water, divided
1/3 cup kosher salt
3 Tbsp Worcestershire sauce
1 Tbsp crushed red pepper flakes
4 garlic cloves, smashed

Rinse the peanuts under cool water to remove any dirt or debris & place them in the crock of a 6-quart slow cooker. Add the co-cola, 3 cups of water, the salt, the Worcestershire sauce, the red pepper flakes & the garlic. Place the lid on the slow cooker following manufacturers instructions. Cook on High 8 to 9 hours. Stir the peanuts halfway through the cooking time & add the remaining 2 cups of water, if necessary. The peanuts will be ready when tender & the bite should have a similar consistency to a cooked kidney bean in a pot of homemade chili.

The Extra Point

The shelled peanuts are delicious over a salad or tucked into a veggie wrap & provide a quality source of protein.

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief Birmingham Alabama TV Cooking Personality Pastry Chef Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGridiron Whiskey-Pecan Slab Pie
makes 12 to 24 servings 

The Basic Fundamentals

The pie can be served without The Gridiron Pastry Design, if desired. Expect a yield of 12 full dessert servings or chill over night & cut into 24 bars.

 1 recipe Buttermilk-Cornmeal Pastry Dough
1 cup dark brown sugar
1 cup light corn syrup
1/2 cup melted butter
1/4 cup Tennessee whiskey
1 Tbsp vanilla extract
1/2 tsp kosher salt
3 eggs, lightly beaten
3 cups pecan halves, coarsely chopped
1 Tbsp granulated sugar

Prepare the Buttermilk-Cornmeal Pastry Dough according to the Gridiron Pie Crust instructions. Preheat the oven to 400 degrees. Whisk together the brown sugar, the corn syrup, the butter, the whiskey, the vanilla & the salt in a large bowl. Gently fold the eggs into the filling with a rubber spatula. Place the prepped Gridiron Pie Crust on a foil-lined half sheet pan. Spread the pecans over the crust. Pour the filling over the pecans.

Bake on the lower oven rack 20 minutes. Reduce the temperature to 350 degrees. Bake an additional 20 to 25 minutes or until the pie is puffed & set in the center. Loosely shield the surface of the pie with lightly greased parchment paper to prevent over browning, if necessary. Cool 3 hours. 

Meanwhile, brush the Field Numbers, the Field Lines & the Hashmarks with the reserved egg wash & sprinkle with the granulated sugar. Bake at 350 degrees 10 to 12 minutes or until golden brown. Cool completely. Arrange the baked pastry over the pecan pie to resemble a football field. 

Game Day Entertaining: Gridiron Whiskey-Pecan Slab Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Tailgating Expert Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {13 x 9-inch} pie crust & football field crust designs

Gridiron Pie Crust 

 Crisp cut pastry strips give this irresistible pie a handsome edge while The Gridiron Pastry Design sails the sweet straight into the end zone. A few baking temperature & time adjustments to the original recipe yields a stellar result.

2 1/4 cups ap flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering one portion with plastic wrap.

The Bottom Crust Pastry 

Roll two dough discs to a 1/4-inch thickness between plastic wrap into a 14 x 12-inch rectangle. Transfer onto the bottom side of a half sheet pan invert into a lightly greased quarter sheet pan, measuring approximately 13 x 9-inches. Remove the second piece of plastic wrap. Fit the dough down into the pan. Lift the excess dough hanging over the sides & trim to rest on the lip of the pan edge. Secure a few pieces of the dough underneath the lip of the pan. Roll the remaining dough disc between plastic wrap to 1/8-inch thickness. Cut the dough into 4 {6 1/4 x 1/2-inch} strips & 4 {4 3/4 x 1/2-inch} strips. Whisk together the egg & the buttermilk in a small bowl. Brush on the pie crust edges. Attach 2 {6 1/4 x 1/2-inch} strips onto the top & bottom of the pastry lengthwise. Attach 2 {4 3/4 x 1/2-inch} strips onto the pastry sides. The shorter strips will just cover the longer strips to form sharp corners. Brush the top of the strips with the egg wash & chill the remaining egg wash. Freeze the prepped crust 20 minutes.

The Gridiron Pastry Design

 Reroll the pastry dough & cut 3 Field Lines measuring {7 1/2 x 3/8-inches} & 24 Hashmarks measuring {1 x 1/4-inches} using a pastry wheel. Cut Field Numbers using No. 5 & No. 0 {2 1/2 x 1 1/2-inch} cutters. Place on a parchment paper-lined half sheet pan & cover the pastry with plastic wrap. Chill the shapes until ready to prepare them for baking & use according to recipe instructions.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Talk A Good Game Of Football

Learn some facts & get in the game. Be certain you’re up-to-date with the team matchups each week. While perusing the tailgating spread option with a cocktail in tow, it’s always a smart idea to have a few tidbits of information to offer when small talk beckons with Uncle Jebediah who’s inevitably reaching in for another rib. Here are some team facts & a smidgen of history to help you navigate a game winning conversation full of football know-how.

Alabama vs Tennessee

The Alabama Crimson Tide l& the Tennessee Vols first meeting on the gridiron took place in November 1901, a match up that ended in a 6-6 tie. Since that time, the schools have become heated rivals with Saturday’s game marking the 100th face-off on the field. The Tennessee Vols visit Tuscaloosa’s Bryant-Denny Stadium on Saturday with a kick-off set for 2:30 pm on CBS.

Auburn vs Arkansas

Arkansas joined the Southeastern Conference in 1992 which also marked the first year they met the Auburn Tigers on the gridiron. The two teams have played one each year since that time. Arkansas hosts Auburn in Fayetteville with a 6:30 pm kickoff on the SEC Network.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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