Southern Tailgating Recipes: Best Game Day Entertaining Football Party Brunch Menu

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

September 13, 2014
Alabama & Auburn Tailgating

Effortless Game Day Brunch

Hearty breakfast specialties score big on game day with hungry football fanatics. Take grits to a new level with a little beer that’s used to prepare the southern favorite. Finish the tailgating feast with a decadent slice of Bourbon-Pecan Chocolate Pound Cake for a sweet victory everyone will appreciate.

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Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballThe Menu

Cajun Sausage & Peppers With Stout Grits
Bourbon-Pecan Chocolate Pound Cake
Yellowhammer Sweet Tea Cocktail

Fresh Fruit * Party Biscuits

Game Day Recipes Tailgating Recipes. Cajun Sausage & Peppers. Grits Made With Beer. Rebecca Gordon Buttermilk Lipstick Game Day Recipes Food Party Cooking Baking Grilling & Smoking Tutorials TV Cooking Personality Pastry Chef Food Stylist Writer Game Day Entertaining & Tailgate Party Ideas Modern Southern Socials Southern Entertaining Football Southern Hostess Birmingham Alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCajun Sausage & Peppers With Stout Grits
makes 6 servings

The Basic Fundamentals

Quick cooking grits may be used in place of the stone ground, if desired. Reduce the cooking time by 15 to 20 minutes.

4 {12-oz} bottles of beer
1 1/4 tsp kosher salt
1 1/2 cups stone ground grits
3 Tbsp butter
1 1/2 cups shredded sharp Cheddar cheese
3 tsp Creole seasoning, divided
1 lb hot & spicy Conecuh sausage
1 medium sweet onion, sliced
1 green bell pepper, cored, seeded & sliced
4 garlic cloves, pressed
Garnish: Fresh thyme leaves

Bring the beer & salt to a rolling boil in a 3 1/2-quart saucepan over High heat. Whisk in the grits & reduce the heat to Medium-Low, stirring occasionally. Cook the grits until thickened & tender, about 40 to 45 minutes. Turn off the heat. Stir in the butter, the cheese & 2 teaspoons Creole seasoning. Set aside & keep warm.

Meanwhile, slice the sausage & brown in a non-stick skillet over High heat 6 to 8 minutes. Drain well & set aside. Place the same skillet back on the stove eye over Medium-High heat. Sauté the onions for 3 minutes. Add the peppers cook 2 minutes. Add the garlic & cook 1 more minute. Stir in the remaining 1 tsp Creole seasoning. Return the sausage to the skillet & give it a good toss. Cook until heated through. Serve the sausage mixture over the grits & top with fresh thyme leaves.

The Extra Point

Serve the grits with grilled or sautéed shrimp for an equally delicious meal.

Baking Tutorials. Bourbon-Pecan Chocolate Pound Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer TV Cooking Personality Game Day Entertaining Modern Southern Socials

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Pecan Chocolate Pound Cake
makes 16 servings

Run The Option 

Use additional buttermilk in place of bourbon, if desired. 

1 1/2 cups butter, softened
3 cups dark brown sugar, packed
5 eggs
1 Tbsp vanilla
2 1/2 cups ap flour, sifted 3 times
3/4 cup cocoa powder, sifted 3 times
1 tsp baking powder
1/2 tsp baking soda
1 cup whole buttermilk
1/3 cup bourbon
3/4 cup chocolate syrup
Bittersweet Chocolate Glaze
3/4 cup toasted pecan halves, coarsely chopped
A pinch of kosher salt

Preheat the oven to 325 degrees. Generously grease & flour a 10-inch tube pan. Beat the butter & the brown sugar with an electric stand mixer on Medium speed until light & airy, about 5 minutes. Stop the mixer occasionally & scrape down the sides of the bowl with a rubber spatula. Add the eggs & the vanilla blending on Low speed just until the yellow disappears.

Whisk together the flour, cocoa, baking powder & baking soda in a medium bowl. Add to the butter mixture alternately with the buttermilk & the bourbon. Blend in the chocolate syrup. Spoon the batter evenly into the prepared pan. Drop the pan a few inches from the counter top surface to settle the leavening.

Bake 1 hour & 15 minutes to 1 hour & 20 minutes or until a wooden pick tests clean. Do not over bake the cake. Cool in the pan for 15 minutes. Remove the cake from the pan. Cool completely on a wire rack. Prepare the Bittersweet Chocolate Glaze as directed. Quickly drizzle the glaze over the top of the cake & allow some to spill down the sides. Sprinkle the pecans & salt over the warm glaze.

The Extra Point

Serve this stunner throughout the year. Accompany with ice cream for an even more decadent dessert. 

Holiday Entertaining. Bourbon-Chocolate Ganache By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBittersweet Chocolate Glaze
makes enough to cover 1 {10-inch} pound cake

The Basic Fundamentals

Be careful not to over blend the mixture as it will begin to tighten up & become a whipped ganache instead.

1 cup dark chocolate morsels
3 Tbsp heavy cream
2 Tbsp bourbon

Microwave the chocolate & the cream in a small bowl for 30 seconds on High. Stir the mixture & cook an additional 15 seconds or until melted. Add the bourbon & whisk the mixture until it begins to smooth out. Use as directed.

The Extra Point

Use this glaze over Buttermilk Pound Cake for a delicious twist.

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 Slice An Onion 

Safety is key when slicing any vegetable. Star with a well sharpened chef knife. Follow these pointers fro success in your own kitchen.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Cut the ends from the onions & slice in half. Peel the outer skins & slice each half, flat side down, into very thin half moon shapes. 

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

Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration

How To Make Football Bunting

The Ultimate Game Day Snack Mix

 The Tailgaters Quick Reference BBQ Guide

The Essential Tailgating Social Cocktail Primer

The Essential Tailgating Tent Guide

Game Day Provisions 101: Gridiron Whiskey Caramel Corn

Game Day Crafts 101: Tag Football Sacks

Game Day Crafts 101: Gridiron Tailgating Bags

Game Day Crafts 101: Almond Footballs

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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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