Tide & Tigers Today Tailgating: Tailgating With A Cajun Kick

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

November 8, 2014
Alabama & Auburn Tailgating

Tailgating With A Cajun Kick

Spice up your game day festivities with a host of regional food favorites. Shrimp Po Boys filled with fried goodness help get the tailgating social underway. Finish strong with a sweet victory. Bourbon Street Blondie Sundaes with Bourbon Street Praline Sauce clench football fanatic hearts with bars of sweetness.

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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

Shrimp Po Boy’s With Sweet Pickle Remoulade
Game Day Blondie Sundaes
Bourbon Street Praline Sauce
Chips * Drinks

Tailgating Recipes. Cajun Shrimp Po Boys By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Game Day Entertaining. Southern Hostess Cooking & Baking Tutorials Modern Southern Entertaining Game Day Recipes Alabama & Auburn Football Menus Party Menus Recipes. Southern Entertaining. Pastry Chef Writer Food Stylist

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickShrimp Po Boy’s With Sweet Pickle Remoulade
makes 10 servings

The Basic Fundamentals

The count is the number of shrimp that can be found per pound when purchasing.

1 cup beer
1 egg
2 lbs fresh gulf shrimp {31-35 count}, peeled & deveined
1 1/2 cups cornmeal mix
1 cup all purpose flour
2 Tbsp Creole seasoning
Vegetable oil
10 miniature French rolls, split
Lettuce
Sweet Pickle Remoulade

Whisk together the beer & the egg. Add the shrimp & let stand 5 minutes. Stir together the cornmeal mix, the flour & the Creole seasoning in a medium bowl. Dredge the shrimp in the seasoning mixture, shaking off the excess. Pour the oil to a depth of 1 1/2-inches in a heavy Dutch oven & heat to 350 degrees. Fry the shrimp, in batches, 2 minutes or until golden brown. Drain on a wire rack over paper towels. Remove some of the soft bread from the interior of the rolls; fill with the lettuce & the shrimp. Serve with the Sweet Pickle Remoulade.

The Extra Point

Try the same idea with oysters, chicken or crawfish for equally delicious variations. 

Tailgating Recipes. Cajun Shrimp Po Boys By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick. Game Day Entertaining. Southern Hostess Cooking & Baking Tutorials Modern Southern Entertaining Game Day Recipes Alabama & Auburn Football Menus Party Menus Recipes. Southern Entertaining. Pastry Chef Writer Food Stylist

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Pickle Remoulade
makes about 1 1/2 cups

Run The Option

Lightened mayonnaise may be substituted, if desired. 

1 cup mayonnaise
1/4 cup coarsely chopped sweet & spicy pickles
3 Tbsp Creole mustard
2 Tbsp chopped fresh parsley
1 garlic clove, pressed
1 tsp Creole seasoning

Stir together all of the ingredients in a medium bowl.

The Extra Point

Substitute dill pickles for the sweet pickles & try it with steam shrimp.

Tailgating Recipes. Game Day Blondies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Game Day Entertaining TV Cooking Personality Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Football Crimson Tide & Auburn Menus Recipes rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGame Day Blondies
makes 16 servings

Run The Option

Pecans can be added to the base mixture if you aren’t planning to make ice cream sundaes. Try using a 1/2 cup of lightly toasted beauties, fold into the batter & bake as directed.

3/4 cup butter, softened
1 lb dark brown sugar
3 large eggs
3 Tbsp bourbon
1 Tbsp vanilla
2 3/4 cup all-purpose flour
2 1/2 tsp baking powder
1 tsp kosher salt
1 {10-oz} package bittersweet chocolate morsels
Premium vanilla ice cream
Bourbon Street Praline Sauce

Preheat the oven to 350 degrees. Cream the butter & the brown sugar with a stand mixer until light & fluffy. Add the eggs & mix until well blended. Add the bourbon & the vanilla. Combine the flour, the baking powder & the salt. Add to butter mixture & blend on Low. Add the morsels & blend just until combined. Spread the dough in a lightly greased 13 x 9-inch baking pan. Bake 35 to 37 minutes or until a toothpick inserted in the center holds a few moist crumbs. Do not over bake. Cool completely & cut into squares. Serve with ice cream & Bourbon Street Praline Sauce.

The Extra Point

Pack the brownies for tailgating under the tent in a container with a lid. 

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking Personality

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon Street Praline Sauce
makes 3 cups

The Basic Fundamentals

The caramel will be super-hot when you add the bourbon. Stir gently to subside any vigorous bubbling that occurs. 

2 1/2 cups sugar
1 cup water
1 cup heavy cream
3 Tbsp butter
1/4 cup bourbon
1 tsp vanilla
1 {6-oz} package pecan halves, toasted & coarsely chopped

Stir together the sugar & water in a 3-quart heavy bottomed saucepan. Bring to a boil over high heat & cook 18 to 20 minutes
or until the sugar begins to turn the color of honey. Remove the pan from the heat. Gently swirl the mixture until you reach an amber color.Place the pot down & slowly add the cream stirring rapidly with a wooden spoon. Place back over the heat for a minute or two to smooth any lumps. Stir in the butter & remaining ingredients. Serve the sauce warm or at room temperature.

The Extra Point

Serve the caramel sauce over pound cake or chocolate brownies for an equally decadent treat.

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 Set Up A Frying Station

Follow these tips for success in your own kitchen.

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

 Set up a dredging station on your countertop or organize the food on half sheet pans on a small table if cooking outdoors. Line up the items in the order in which they will be used. Start to one side of the hot grease with the final item in the lineup being a wire rack covered in paper towels to drain the hot food. Have several pairs of tongs to use for different tasks. Use one pair to dredge raw foods & slip items into the hot oil. Use another pair of tongs to turn pieces while cooking or remove them from the grease. A spider or a large slotted spoon is a great tool for retrieving the food from the grease, too. Look to The Tailgaters Essential Frying Guide for more valuable tips.

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

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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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