Game Day Entertaining
October 26, 2018
Alabama & Auburn
Off
Smoky Bacon Fan Fare
Smoky game day specialties are guaranteed to tackle those linebacker-sized appetites. Alabama & Auburn may have the week off but there’s still plenty of gridiron action to catch on the flat screen. Open your doors & let the crisp Fall air in then cozy up with a warm-from-the-oven dip & a bacon cheeseburger turned inside out straight from the smoker. These hearty appetizers are made by stuffing rings of onion with ground beef & cheese. Next, they’re completely encased in bacon. Serve them with Homemade Ketchup or Hot Whiskey Mustard for additional style points. Accompany with crowd-pleasing Gridiron Bacon-Spinach Dip for ultra good tailgating taste. Sweeten the deal with a Classic Co-Cola Cake & it’s a win-win for both sides.
The Game Plan
Stuff the onion rings & wrap in bacon up to one day ahead.
Smoke the appetizer on game day at your convenience.
Stir together the dip, cover with plastic wrap & refrigerate the night before.
Bake according to recipe instructions adding 10 minutes to thoroughly heat, if necessary.
Bake & ice the co-cola cake up to one day ahead.
Paper & plastic goods keep the celebration real.
Let team colors lead the way.
With these essential tips, your festivities are sure to score big.
The Menu
Smoky Bacon Fan Fare
Classic bacon-infused specialties ground this menu filled with loads of game day fun. Smoky rings of fire, warm-from-the-oven spinach dip & a delicious cake deliver effortless football party snacks everyone will love.
Rings Of Fire
Smoky Bacon Cheeseburger Onions
Gridiron Bacon-Spinach Dip
Classic Co-Cola Cake
Corn Chips
Sweet Tea Margaritas * Crimson Bloody Mary
Rings Of Fire
makes 14 cheeseburger onion rings
The Basic Fundamentals
Although two onions will be needed in order to prepare the recipe, expect a good bit to remain as the rings will need to be wide enough to thread the bacon through the center. Save them for another use.
1 cup hickory wood chips
2 large {13-oz} sweet onions
3/4 lb 80% lean ground beef
3/4 cup shredded extra sharp Cheddar cheese
3 garlic cloves, pressed
1 Tbsp Worcestershire sauce
1 tsp crushed red pepper flakes
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 {12-oz} packages sliced bacon
Charcoal
Barbecue sauce
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Slice the onions down the center to create rings. Cut each piece down the center again. Separate the rings, removing every other one. Combine the ground beef, the cheese, the garlic, the Worcestershire, the crushed red pepper, the salt & the black pepper in a medium bowl. Press a bit of the mixture around the interior of a ring, about 1/4-inch thick then top with a smaller ring. Wrap the filled onion by threading 2 bacon slices around the circumference. Repeat with the remaining onion rings until all of the bacon & filling is used.
Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the bacon wrapped filled onions over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook them over indirect heat 1 hour. Brush with barbecue sauce & cover. Grill an additional 10 minutes or until the internal temperature reaches 160 degrees. Serve with barbecue sauce.
The Extra Point
Double trouble. Top cheeseburger creations with one or two of these hearty contenders for an extreme tailgating snack.
Gridiron Bacon-Spinach Dip
makes 10 servings
Run The Option
Cheddar cheese may be substituted in place of the Monterey Jack with jalapeño peppers for a milder dip, if desired.
1 {8-oz} package cream cheese, softened
1 {8-oz} package Monterey Jack with jalapeño peppers, shredded & divided
1 1/4 cups low-fat Greek yogurt
4 scallions, sliced
3 garlic cloves, pressed
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 {10-oz} package frozen spinach, thawed & well drained
6 bacon slices, cooked & crumbled
1/3 cup skim or whole milk
2 Tbsp fresh lemon juice
Garnishes: Fresh parsley, bacon & crushed red pepper flakes
Corn chips
Preheat the oven to 350 degrees. Stir together the cream cheese, 1 1/2 cups Monterrey Jack with jalapeño peppers, the yogurt, the scallions, the garlic, the salt & the pepper until combined. Fold in the spinach & the bacon. Add the milk. Spoon into a lightly greased 8-inch cast iron skillet or 1 quart casserole dish. Sprinkle the top with the remaining 1/2 cup Monterey Jack cheese. Place the skillet on a half-sheet pan. Bake 30 minutes or until the center is hot & the edges are bubbly. Garnish, if desired. Serve with corn chips.
The Extra Point
Serve this crowd-pleasing dip throughout the year for casual gatherings from birthday celebrations to supper club socials.
Classic Co-Cola Cake
makes 15 servings
The Basic Fundamentals
After spreading the batter into the prepared pan, drop it about an inch from the surface onto the counter top three times to settle any air bubbles so the cake rises evenly as it bakes.
1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 Tbsp vanilla extract
2 cups all purpose flour, sifted
6 Tbsp cocoa powder, sifted
1 tsp baking soda
1/4 tsp table salt
1 {7.5-oz} can co-cola
1/2 cup whole buttermilk
Buttermilk Chocolate Frosting
Preheat the oven to 350 degrees. Beat the butter & the sugar with an electric stand mixer on Medium speed until light & airy, about 5 minutes. Add the eggs & the vanilla. Mix on Low speed until well blended. Stop the mixer occasionally & scrape down the sides of the bowl with a rubber spatula. Whisk together the flour, the cocoa, the soda & the salt in a small bowl. Add to the butter mixture alternately with the co-cola blending on Low speed. Blend in the buttermilk & mix just until combined. Spread the batter into a greased & floured 13 x 9-inch baking pan. Bake 30 to 35 minutes or until the cake tests clean with a wooden toothpick. Cool completely, about 45 minutes.
Prepare the Buttermilk Chocolate Frosting as directed & pour over the cake. Spread to the edges with a small off-set spatula. Allow the frosting to set, about 45 minutes. Slice & serve.
The Extra Point
Sheet cakes make wonderful bake & take desserts when pot luck socials are in order.
Buttermilk Chocolate Frosting
makes enough to cover a 13 x 9-inch cake
Run The Option
Use additional buttermilk for a thinner frosting. Conversely, extra powdered sugar may be added to thicken, if desired. Allow personal preference to guide you.
1/3 cup butter, cut into pieces
1/3 to 1/2 cup whole buttermilk
1/3 cup cocoa powder, sifted
1 Tbsp vanilla extract
1 {16-oz} package powdered sugar
Combine the butter, the buttermilk & the cocoa in a 3-quart saucepan. Cook, stirring constantly, over Medium-Low heat until the butter melts. Cook for 30 seconds to 1 minute to tighten up the mixture ever so slightly. Use a whisk to smooth any lumps, if necessary. Remove the chocolate mixture from the heat. Add the vanilla & the powdered sugar. Beat with an electric hand mixer until thickened smooth. Use as directed.
The Extra Point
Stir a 1/2 cup chopped, toasted pecans into the warm frosting for added texture & flavor.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Soften Butter
Softened butter is called for often in recipe applications. The key is to begin the mixing process whether for cakes or other baked items with butter that is the proper consistency. It shouldn’t be too firm nor too soft. You should be able to create a rudimentary butter curl with a spoon indicating that it is indeed ready to use.
etc
Game Day Entertaining 101
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Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“Ring Of Fire” Johnny Cash
httpa://www.youtube.com/watch?v=It7107ELQvY
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
Be sweet.
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