Tide & Tigers Today Tailgating: Effortless Game Day Brunch

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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The Menu

Cajun Sausage & Peppers with Tomboy Grits
Bourbon-Pecan Chocolate Pound Cake
fruit * biscuits
Yellowhammer Sweet Tea Cocktail

Stone Ground Grits. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Digital Culinary Photo Journalist Pastry Chef Writer Game Day Entertaining The Basics. Southern Stone Ground Grits By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Cooking Tailgating & Entertaining Lifestyle Brand Pastry Chef Food Stylist Author Writer Photographer WBRC Fox 6 Contributor Birmingham Alabama

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

4 {12-oz} bottles of beer
1 1/4 tsp kosher salt
1 1/2 cups quick cooking 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-quart saucepan over High heat. Whisk in the grits & reduce the heat to Medium-Low, stirring occasionally. Cook the grits until thickened & tender, about 15 minutes. Turn off the heat. Stir in the butter, the cheese & 2 tsp Creole seasoning. Set aside & keep warm.

it’s important to note that the beer will be quite lively
especially when the salt is added
whisk like crazy to control the stout bubbles before you place the pot on the stove eye

as the grits begin to thicken, they will bubble & hiss…
a slow hiss as the steam escapes
adjust the stove knob up or down as necessary to keep spattering under control
…scalding grits will leave a mark

Cut sausage into 2-inch pieces. 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.

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

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.

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

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.

Game Day Entertaining: Yellowhammer Sweet Tea Cocktail By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Author Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons Game Day Cocktails 101

Style Points

Orange curls & cherries add a special touch to a Crimson Tide signature cocktail designed to toast a season of casual get togethers.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickYellowhammer Sweet Tea Cocktail
makes about 6 servings

4 cups sweetened iced tea
1 cup light rum
1 {6-oz} can pineapple juice, chilled
1/2 cup orange juice, chilled
1 Tbsp maraschino cherry juice
1/2 tsp almond extract
Garnish: Maraschino cherries & orange curls

Combine the first 6 ingredients in a pitcher. Serve over ice. Garnish, if desired.

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 Create A Milk & Cookies Bar

Milk & cookies are a crowd-pleasing classic combination.
 Offer football fanatics a variety of favorite flavors.
Ice down quart-size containers of milk in beverage tubs, coolers or wagons.
Add a few napkins sporting team colors to complete the pass for a touchdown.

Game Day Entertaining Referee Cookies By rebecca gordon Buttermilk Lipstick Editor-In-Chief Southern Tailgating cooking & entertaining lifestyle brand Tide & tigers Today Tailgate host WBRC Fox 6 Birmingham Alabama Contributor Pastry Chef Author Writer Food Stylist Game Day Cookies 101
Visit these posts for a sweet victory

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Be sweet.

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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