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Bulldog Tailgate Recipes to help any SEC fan score big at their tailgate

Sep 8 2014

by Cheri Leavy

Bulldogs know how to entertain and in the spirit of the season, these fans share some football fare that scores big at their tailgates.

Whitney Pfohl
UGA Junior
Atlanta, Georgia

Cowboy Caviar

1 bunch cilantro, chopped
2 bunches green onions, chopped
2 avocados, chopped (add right before serving)
4 tomatoes, chopped
1 cup black eyed peas, rinsed and drained
1 cup cut, white shoe peg corn, rinsed and drained

Dressing-
¼ cup red wine vinegar, ¾ tsp. salt, ¼ cup olive oil, ½ tsp. pepper, 1½ tsp. cumin

Mix the dressing and pour it all over all of the above and chill for at least 2 hours. Serve with tortilla chips.

Dale Hughes
UGA Law Class of 1986
Kennesaw, Georgia

Bacon-wrapped Pickled Watermelon Rind

1 pound of bacon
1 jar pickled watermelon rind
(hard to find but can be ordered online– It sounds like something Walmart might have, but they did not.)
Toothpicks

Preheat oven to 375 degrees. Cut bacon slices into smaller pieces and wrap pieces of watermelon rind with the bacon and secure with a toothpick. Place bacon-wrapped pieces on a cookie sheet and cook for 17-20 minutes. Time could vary because of thickness of bacon. Enjoy!

(L-R) Doug Roberts, Matt Jernigan, Matt Kunkel, Dale Hughes, Anthony Kubek

(Jernigan, Hughes & Kubek are alums)

Emily Cohen
UGA Junior
San Antonio, Texas

Cheesy Hot Chips
potatoes
canola oil
lemon pepper
salt
shredded cheddar cheese
bacon pieces
green onion
sour cream

Slice the potatoes super thin and fry in boiling canola oil. When brown, remove the potato chips from oil and put onto a baking sheet. Immediately season the chips with lemon pepper and salt to taste. Top with shredded cheese and crispy bacon pieces. Broil the chips in the oven until cheese is melted. Add chopped green onion and sour cream.

Hot Cheese Loaf
(from Junior League Austin)

Great for a cooler game!
Heat in the oven at home, wrap tightly, and it’ll be warm when you arrive at the tailgate.

1 (2 pound) round sourdough loaf
2 cups grated sharp Cheddar cheese
1½ cups sour cream
8 ounces cream chese
1 bunch of green onion, chopped
1 Tbs. Worcestershire sauce
1 small jar dried beef, chopped
1 (4-ounce) can diced green chiles
1 (2-ounce) jar pimentos, drained

Carefully slice top off bread. Remove bread from center of loaf in square chunks. Toast bread squares on a cookie sheet 15 minutes at 350 degrees.

Combine all remaining ingredients. Fill hollowed loaf with cheese mixture. Place top slice on loaf and wrap in foil.

Bake 1½ hours at 325 degrees. Serve with warm toasted bread or chips for dipping.

*I’ve been told this one’s a hit with all the men..?!*

Jim Plunkett
UGA Grad Class of 1984
UGA Law Class of 1987
Augusta, Georgia

A Bulldawg’s Moscow Mule

2 ounces vodka
3 ounces ginger beer
1 tsp. sugar syrup
¼ ounce lime juice

Combine vodka, sugar syrup and lime juice over ice in a mule cup or glass (a red solo cup does just as well). Add ginger beer. Stir and garnish with lime wedge and mint sprig.

Gena Knox
UGA 1995 – 2000
Athens, Georgia

Cheese-Wrapped Olives

1 (10-ounce) block sharp cheddar, room temperature
1 stick unsalted butter (1/2 cup),
softened
1 ½ cups all-purpose flour
1 ½ tsp. kosher salt
½ tsp. cayenne pepper or more to taste
About 40 large green olives with pimentos
Preheat oven to 350°F. Shred cheese using a hand grater or a food processor with cheese-shredding attachment. Combine cheese, butter, flour, salt and pepper in a food processor fitted with the blade attachment. Process until dough forms a ball and separates from side of processor.
Using hands, roll dough into 1-inch balls and shape 1 ball around each olive, making sure olive is completely covered in dough. Place on ungreased baking sheet about 2 inches apart. Bake for 15 minutes until lightly browned. Allow to cool before serving.

Deviled Eggs, Bloody Mary-Style

6 fresh eggs
3 Tbs. regular or light mayonnaise
1 Tbs. finely chopped celery
2 tsp. horseradish
1 ½ Tbs. chopped, oil-packed sun-dried tomatoes
½ tsp. Worcestershire sauce
½ tsp. celery salt
Tabasco sauce to taste
½ cup sliced pimento-stuffed green olives for garnish
Place eggs in stockpot and add enough water to cover 1 inch above them. Bring water to a boil, remove from heat, cover, and let sit for 10 minutes. Remove eggs and plunge in ice water to cool. Peel, cut in half, and remove yolks, leaving whites intact. Place yolks in a mixing bowl.

Using the back of a fork, mash yolks with mayonnaise until combined. Stir in celery, horseradish, tomatoes, Worcestershire, celery salt, and Tabasco. Season to taste with black pepper. Mound yolk mixture in each egg white and garnish with olive slices.

Compiled by: Frances Plunkett, Emory Kole & Cheri Leavy

Shared from bulldawgillustrated.com

CHERI HARDEN LEAVY

Co-Founder of The Southern Coterie

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Cheri Leavy View More Blog Posts from this Author

Cheri Leavy is a connector, cheerleader and marketing consultant for fellow entrepreneurs.
Building rapport and strengthening a sense of community:
• A community of female entrepreneurs through the The Southern Coterie and The Southern C Summit
• The faces and places of Athens that make our city so vibrant through guide2athens
• A community of devoted football fans through Bulldawg Illustrated
- Contributing editor to Coastal Illustrated, Executive Board Member of the UGA Alumni Association

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