Game Day Entertaining
Southern Socials
Backyard Grilling Party
End of summer entertaining welcomes a host a reasons to connect with friends & celebrate. When season opener football games collide with Labor Day festivities, it is necessary to have a wide array of recipes that are quick to prepare but still look & taste great. Peach Jezebel Chicken Kabobs may be prepped well in advance so that grilling is quick on the day of your social gathering & in our region, the menu simply isn’t complete without a plate of irresistible deviled eggs. Horseradish Deviled Eggs are featured in this particular collection as the flavors meld well with the main course, however if a little team taunting is in order, by all means make a substitution & serve Devils With A Blue Dress. The hard-cooked shells may be dyed any color you so choose so infuse them with team spirit or make an All-American batch to celebrate the holiday – the choice is yours. Be certain to toast the occasion with a round of Classic Old Fashioned cocktails. Next, fill the menu with MVP starters such as Pimiento Cheese-Bacon Tailgating Bread & Football Pizza Dip which are good contenders when hosting guests in your home. Gridiron Whiskey Caramel Corn sports a bit of charm when Almond Footballs are added to the mix but they may certainly be omitted for more traditional gatherings. The 2018 Buttermilk Lipstick Playbook Of Game Day Entertaining & Tailgating Recipes offers additional recipe ideas, pointers & style advice for kicking-off game day parties & other celebrations. I’ll be sharing the secrets to pulling off this fantastic Backyard Grilling Party menu this morning on WBRC Good Day Alabama so I do hope you’ll join me. It’s perfect to serve whether you plan to tailgate with friends or host a traditional Labor Day cookout.
The Menu
Backyard Grilling Party
Simple-to make, crowd-pleasing provisions make it effortless to host friends over the long weekend. When buttery, melted cheese bread is in the starting line up, you cannot go wrong. Coupled with several items that may be prepared well in advance, you have the recipes for success that make it a win-win menu for all.
Pimiento Cheese-Bacon Tailgating Bread
Peach Jezebel Chicken Kabobs
Horseradish Deviled Eggs
Gridiron Whiskey Caramel Corn
Almond Footballs
Beer * Water * Sweetened Iced Tea
Classic Old Fashioned
Pimiento Cheese-Bacon Tailgating Bread
makes 8 servings
The Basic Fundamentals
Guests will be clamoring to devour every last morsel of this indulgent appetizer. Serve the high-flavor bread with a serrated knife close at hand to cut through the bottom of the bread loaf. Look to the original article for a tutorial with detailed photographs that will help guide you in preparing the recipe.
1 1/2-lb artisan bread loaf
1/2 cup melted butter
3 garlic cloves, pressed
3 Tbsp chopped fresh chives
1 {8-oz} package extra sharp Cheddar cheese
1 {8-oz} package Monterey Jack cheese with peppers
1 {4-oz} jar diced pimientos, drained
8 cooked & crumbled bacon slices
1/4 cup chopped fresh parsley
Preheat oven to 425 degrees. Cut the bread loaf to the bottom but not all the way through crosswise & lengthwise into 1-inch cubes using a serrated knife. Place the loaf onto a lightly greased foil-lined half sheet pan. Stir together the butter, the garlic & the chives. Gently pull apart the bread cubes & spoon the butter mixture into the crevasses. Repeat over the entire loaf. Cover the bread loosely with foil & bake 10 minutes. Meanwhile, using a box grater, shred the cheeses & toss them together with the pimientos, the bacon & the parsley in a large bowl. Remove the bread from oven & let stand 1 to 2 minutes. Gently pull apart the bread cubes; generously stuff the cheese mixture into the bread crevasses. Repeat over the entire loaf. Return the bread to the oven & bake uncovered 15 minutes or until the cheese is melted & bubbly.
The Extra Point
A variety of your favorite cheese would make delicious substitutions. Try Havarti, Swiss or Gouda, if desired.
Peach Jezebel Chicken Kabobs
makes 6 servings
Style Points
Chopped fresh cilantro, crushed red pepper flakes, freshly ground pepper & kosher salt make a stunning presentation without a whole heap of effort.
12 {6-inch} wooden skewers
2 lbs chicken tenderloins, cut into pieces
1/2 cup peach preserves
3 Tbsp whole grain mustard
2 Tbsp prepared horseradish
1 Tbsp vegetable oil
3 garlic cloves, pressed
1 tsp kosher salt
1/4 tsp freshly ground pepper
Garnish: Chopped fresh cilantro
Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the skewers. Place the threaded chicken in a shallow pan in a single layer. Whisk together the preserves, the mustard, the horseradish, the oil, the garlic, the salt & the pepper in a small bowl. Pour over the chicken, coating both sides well. Cover & refrigerate 4 hours or up to 24 hours. Grill over direct Medium heat, about 350 to 400 degrees, 5 minutes per side or until the juices run clear. Remove from the grill. Season generously with additional salt & freshly ground pepper. Sprinkle with cilantro.
The Extra Point
Substitute orange marmalade or apricot preserves for an equally tasty variation. Serve the kabobs over mixed greens or in a pita pocket with hummus for a tasty sandwich.
Horseradish Deviled Eggs
makes 2 dozen
Run The Option
Top these southern classics with fresh herbs, bacon or diced ham for added flavor.
12 hard-cooked eggs
5 to 6 Tbsp mayonnaise
2 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1/4 tsp table salt
Paprika & freshly ground pepper
Cut the eggs in half & remove the yolks. Mash the yolks well in a medium bowl with a fork. Whip in the mayonnaise & the mustard with a fork. Stir in the horseradish & the salt. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Sprinkle with paprika & pepper just before serving.
The Extra Point
Deviled eggs make ritzy lunch salad additions plus they pack in a bit of filling protein. Consider skipping the classic salad dressing & drizzle with a fresh burst of lemon juice instead.
Gridiron Whiskey Caramel Corn
makes 12 servings
The Basic Fundamentals
It’s okay to stir the mixture as it comes to a boil so the butter blends into the sugar making it homogenous. As bubbles begin to pop over the surface, remove the spoon & do not use it again or rinse & dry it well to prevent the sugar from crystallizing creating a grainy texture.
2 {3-oz} bags plain microwave popcorn, popped {about 12 cups}
2/3 cup lightly salted dry roasted peanuts
1/3 cup lightly salted smoked almonds
1 cup dark brown sugar
1/2 cup butter, cut into pieces
1/3 cup sorghum
1/4 tsp kosher salt
3 Tbsp whiskey
1/4 tsp baking soda
Almond Footballs
Preheat the oven to 250 degrees. Coat two half-sheet pans with cooking spray & set aside. Microwave the popcorn according to package instructions. Place the popcorn in a very large bowl. Discard any unpopped kernals. Stir in the peanuts & the almonds. Set aside. Bring the brown sugar, the butter, the sorghum & the salt to a boil in a 3 1/2-quart saucepan over Medium-High heat. Continue cooking an additional 2 minutes. Remove from the heat. Carefully stir in the whiskey until blended. Stir in the baking soda. Pour the hot sugar mixture over the popcorn mixture. Stir well & spread into the prepared pans. Bake 40 to 50 minutes, stirring every 10 minutes, or until coated & crisp, rotating the pans halfway through baking. Remove from the oven. Cool completely. Store in an airtight container. Toss with Almond Footballs just before serving, if desired.
The Extra Point
Pull out all the stops & serve the indulgent snack in custom Gridiron Tailgating Bags.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Caramel Corn
Punt any doubts offsides. Making this addictive snack is a cinch. With a few basic fundamentals, you’ll master it in no time.
The Technique
First off, it’s okay to stir the mixture as it comes to a boil so the butter blends into the sugar making it homogenous. As bubbles begin to pop over the surface, remove the spoon & do not use it again or rinse & dry it well. The important thing to know is that you do not want to reintroduce any sugar granules once the mixture is smooth, bubbly & ready to coat over the popcorn & nuts. This is what causes a grainy texture when making candy & working with sugar. Next, step back when you add the whiskey as steam will release rapidly from the mixture. Stir carefully until blended. Now add the baking soda & stir until smooth. It aids in softening the caramel, making it more porous insuring a snack that’s easy on your teeth.You will notice the appearance will change & become thickened but lightweight. Pour this over the popcorn & coat well. It will not be drenched in the caramel mixture.
Spread the popcorn mixture onto the pans & place them in the oven. At the 10 minute intervals, remove the pans from the oven to give them a good stir. The caramel mixture will begin to coat the popcorn more evenly. Rotate the pans between the racks during the process to allow for even drying. Once the mixture tightens up, clinging more to the popcorn & not the sheet pan, that is your clue to remove the caramel corn from the oven. Allow it to cool completely for the signature crispy texture. If you find that after cooling the popcorn isn’t as crisp as you’d like it to be, particularly the pieces more heavily coated with the caramel mixture, return to a 250 degree oven & bake 10 to 20 minutes longer.
etc
Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration
Game Day Tailgating: Fire & Ice
Pull Apart Pepperoni Pizza Bread
Pimiento Cheese-Bacon Tailgating Bread
The Ultimate Game Day Snack Mix
Game Day Logistics 101: Kick-Off A Smashing Tailgate Season
Game Day Provisions 101: Classic Fried Chicken
The Tailgaters Essential Frying Guide
The Tailgaters Quick Reference BBQ Guide
The Essential Tailgating Social Cocktail Primer
The Essential Tailgating Tent Guide
The Tune
“In The Mood” The Andrews Sisters
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Rebecca Gordon
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