Wednesday, September 26, 2012

FOR THE LOVE OF THE GAME DAY...ARCHIE MANNING

TIDEFAN FARE PRESENTS:
SAY WHAT? WEDNESDAYS
When compiling fun facts for "the fans" for Southern Livings The Official SEC Tailgating Cookbook, I had the opportunity to ask Ms. Terry and several other football notables a few questions in regards to Southern food and game day in general. There wasn't room to run it all in the cookbook but I thought you may be interested in what they had to say...to you, the fans!

Archie Manning #18, former Ole Miss
Quarterback
Photo courtesy of spokeo.com
ARCHIE MANNING
Former Ole Miss Quarterback
Dad to former Tennessee and Ole Miss Quarterbacks, Peyton and Eli

 1. Do you have any superstitions you practice the day of a football game?

Mr. Manning: Not anyone thing in particular, but I've developed some during football games. When I watch my children play, sometimes I have to take a walk and move around, but i still have to be able to see the game. I may hang in a spot in the tunnel. If Olivia and I are watching our sons play on television and things aren't going that well, we may swap chairs or I may watch on another television in a different room in the house.

2. Who is the greatest football player, coach, or icon of all time from Ole Miss?

Mr. Manning: I'm partial to quarterbacks. Charlie Conerly, who played for the New York Giants, was my hero and one of the greatest players in Ole Miss football history. Jake Gibbs was great too. He went on to play professional baseball for the New York Yankees.

3. What was the most memorable SEC game you've ever been to?

Mr. Manning: One I played in against Alabama in 1969, although I don't really like to say that because we lost. Another would be a convincing win that same year against No. 3 ranked Tennessee.

4. What's your favorite Southern food and who makes it best?

Mr. Manning: Olivia's family had a cook named Bobbi and she made the best fried chicken. When we'd make trips to Philadelphia, Mississippi, after moving to New Orleans, she would always make fried chicken the first night we were there, especially for me. And we were always the most popular at the tailgates when we would arrive with her fried chicken.

Check back on Wednesdays to see what other notables had to say on the subject of Southern food, football, and game day festivities.

Sunday, September 23, 2012

THE BLOODY MARY TAKES PRIZE FOR MOST SPIRITED ON GAME DAY

Welcome guests as soon as they arrive to your door or tent
with a tasty Bloody Mary.
Photo Courtesy of Southern Living
Set up a cocktail cart, bar, or even oragnize a tray of Bloody Mary fixin's at your next tailgate. Fresh lemon or lime wedges, pickled okra, pork rinds, carrot sticks, celery stalks, and even cooked shrimp make delicious garnishes. To spice it up, offer an assotment of hot pepper sauces and creole seasoning options to dip the rims of glasses in (or red Solo cups (!)  Need a tip on a good mix? Marrow and I LOVE Blind Willie's made in Orange Beach, Alabama.

3 BEST Bloody Mary's
Barbecue Bloody Mary
Green Tomato Bloody Mary
Kane's Peppery Bloody Mary

Look for these Southern Living recipes at myrecipes.com.

With this simple game plan, you're guaranteed to be the toast of the town.

 Enjoy.

Wednesday, September 19, 2012

FOR THE LOVE OF THE GAME DAY...SISTER HAZEL

TIDEFAN FARE PRESENTS:
SAY WHAT? WEDNESDAYS
When compiling fun facts for "the fans" for Southern Livings The Official SEC Tailgating Cookbook, I had the opportunity to ask notables a few questions in regards to Southern food and game day in general. There wasn't room to run it all in the cookbook but I thought you may be interested in what they had to say...to you, the fans!

The band are HUGE Florida Gators football fanatics
Photo courtesy of Rock Ridge Music
SISTER HAZEL
Alternative Rock Musicians

1. It isn't an SEC game day unless...

Sister Hazel: There is a LOT of "trash talk texting" with our buddies from other schools. It gets pretty hard core!

2. What's your favorite Southern food? Who makes it best?

Sister hazel: Not one, but three...fried chicken, country fried steak, AND BAR-B-QUE... Our drummer Mark Trojanowski is our grill master and our lead singer Ken Block's Mother-in-law Diane Montgomery makes the best fried chicken in all of North Florida.

3. What is your favorite Southern saying?

Sister Hazel: As smooth as a gravy sandwich.

4. Regardless of what the sports reporters and critics declare, who do you personally think is your schools biggest rival?

Sister Hazel: TOUGH question. There are several at the top of the list and I want to beat them all. But at the end of the day , we'd have to go with the Georgia Bulldogs . We are however HUGE fans of the SEC in general. We always root for any SEC team playing someone from out of the conference.

Check back on Wednesdays to learn what other game day notables had to say on the subject of tailgating, football, and Southern food faves.

Monday, September 17, 2012

#1 TAILGATE FOOD: FRIED CHICKEN... MAN CATCHING AT THAT

"Man Catching" Fried Chicken is sure to get rave reviews at
your next tailgate. Photo Courtesy of Southern Living.
Add this tailgate staple to your short list of recipes to make for the game this weekend...it's to-die-for! Straight from the September 2012 issue of Southern Living, may I present to you some of THE best fried chicken that has ever graced my taste buds.

"Man Catching" Fried Chicken with Honey-Pecan Glaze 
Makes 6 to 8 servings
Prep: 40 min., Chill: 1 hr., Cook: 45 min.

Game Plan: If you're traveling, fry the night before the game and enjoy cold.

4 1/2 pounds chicken pieces (breast, drumsticks, and thighs)
2 cups buttermilk
1 large egg
Vegetable oil
2 cups self-rising flour
1 tablespoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup butter
1/4 cup plus 2 1/2 Tbsp. honey
1/2 cup pecans, coarsely chopped
 
Place chicken pieces in a 13- x 9-inch baking dish. Whisk together buttermilk and egg until blended; pour over chicken. Cover and chill 1 to 8 hours, turning chicken after 30 minutes.

Pour vegetable oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 340°. Whisk together flour, salt, ground red pepper, garlic powder, and ground black pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Fry chicken, in 2 batches, in hot oil 20 to 22 minutes or until done, turning occasionally. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven.

Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans; bring mixture to a boil, whisking often. Reduce heat to low, and cook, stirring occasionally, 8 to 10 minutes or until slightly thickened. Drizzle over chicken, and serve immediately.
Recipe Courtesy of Southern Living.

Enjoy!

Sunday, September 16, 2012

SOUTHERN LIVING TAILGATES WITH RICK AND BUBBA

We had such fun monkeying around with Rick and Bubba on Friday. Thanks to Bubba, Speedy, Helmsey, Greg and the gang for loads of delicious SEC football fun! (Rick, hope you're feeling better!)

We even had a special visitor, Wilson the monkey, who flew all the way in from LA (and I don't mean Lower Alabama) to make his football picks on the program and got them right! (Roll Tide!)

Rick and Bubba Show + Rick and Bubba listeners-- y'all are THE BEST!!! Have a great week and I'll drop by soon with that fried chicken I promised you!

Wednesday, September 12, 2012

FOR THE LOVE OF THE GAME DAY...DARIUS RUCKER

TIDEFAN FARE PRESENTS:
SAY WHAT? WEDNESDAYS
When compiling fun facts for "the fans" for Southern Livings The Official SEC Tailgating Cookbook, I had the opportunity to ask several notables a few questions in regards to Southern food and game day in general. There wasn't room to run it all in the cookbook but I thought you may be interested in what they had to say...to you, the fans!

Darius Rucker is a South Carolina Gamecocks fan
Photo courtesy of Chicago Now
DARIUS RUCKER
Country music artist and former lead singer of Hootie and the Blowfish

1. Is there one food or recipe in particular that it just wouldn't be game day without?

Darius: It wouldn't be game day for me without fried chicken. I just love it-- that's tailgating and football on Saturday for me.

2. Regardless of what the sports reporters and critics declare, who do you personally think is your schools biggest rival?

Darius: Our school's biggest rival is definitely Clemson. No doubt about that.

3. What team do you just want to clobber on the field?

Darius: I just really want to beat Alabama because to win a National Championship, you've got to go through Alabama.

4. Biscuits or cornbread?

Darius: Biscuits.

Check back on Wednesdays to see what other game day notables had to say on the subject of tailgating, football, and Southern food faves.

Monday, September 10, 2012

ALABAMA VS. ARKANSAS: 10 WAYS TO LIVE HIGH ON THE HOGS FOR SATURDAY'S GAME

If you were stranded on a desert island with only one protein source, what would you choose? It's a debate we take up often in the Southern Living Test Kitchen. Smoked brisket aside, it generally plays out like this: Fried Chicken vs Bacon...it would be a tough call and one I'm glad we don't have to make for reals.

10 WAYS TO LIVE HIGH ON THE HOGS
Be the MVP and make these bad to the bone good eats that will allow you to devour the Arkansas Razorbacks mascot himself. Literally.

Bacon-Grits Fritters
Photo Courtesy of Southern Living. 
1. Bacon-Grits Fritters
2. The Southern Living Pulled Pork Sandwich
3. Bacon-Onion Dip
4. Sweet-Hot Baby Back Ribs







5. Sausage Poppers
Makes: 24 poppers

12 large fresh jalapeƱo peppers
1½ cups all-purpose baking mix
½ (1-lb.) package ground pork sausage
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
2 oz. cream cheese, softened

1. Preheat oven to 400°. Cut peppers in half lengthwise. Remove and discard seeds and membranes. Pat dry with paper towels.
2. Stir together all-purpose baking mix and next 3 ingredients in a medium bowl until thoroughly blended.
3. Stuff peppers with sausage mixture. Place peppers on a lightly greased wire rack in a 15- x 10-inch jelly-roll pan. 4. Bake at 400° for 15 to 18 minutes or until golden brown and thoroughly heated. Serve warm or at room temperature.
Recipe courtesy of Southern Living.

Sauage Poppers and Mini Corn Dogs
Photo Courtesy of Southern Living.
6. Mini Corn Dogs
Makes: 16 servings

2 (8-oz.) packages refrigerated crescent rolls
1 (14-oz.) package cocktail-size smoked sausages
¼ cup plain yellow cornmeal
32 (4-inch) wooden skewers

1. Preheat oven to 375°. Unroll crescent rolls, and separate into triangles. Cut each triangle in half lengthwise. Place 1 sausage on narrow end of dough triangle, and roll up, pressing dough around ends of sausage to enclose completely. Repeat procedure with remaining dough triangles and sausages.
2. Lightly roll each enclosed sausage in cornmeal. Place sausages 2 inches apart on a lightly greased baking sheet.
3. Bake at 375° for 10 to 12 minutes or until golden brown. Insert a wooden skewer into one end of each wrapped sausage, and serve with spicy ketchup.
Recipe courtesy of Southern Living.

7. Bacon-Wrapped Barbecue Burgers
8. Pimiento Cheese-Bacon Potato Skins
9. Peanut Butter-Banana Pudding with Bacon

Arkansas: The Truly Amazing Maple-Bacon
Team Cupcake
Photo Courtesy of Southern Living.
10. Arkansas: The Truly Amazing Maple-Bacon Team Cupcake

Look for these delicious recipes at southernliving.com, myrecipes.com, and in Southern Living The Official SEC Tailgating Cookbook. By all means, go hog wild!

Sunday, September 9, 2012

SOUTHERN LIVING AND GREAT AMERICAN COUNTRY CHANNEL PARTNER FOR TAILGATING SPECIAL

Nan Kelley, Terry Saban, and I talk game day traditions
over dessert on a tailgating special set to air later this month
on the Great American Country channel.
Photo Courtesy of Southern Living.
Some of the filming for the show which will air later this month took place yesterday on the Quad in Tuscaloosa, Alabama, home of the Crimson Tide. Southern gal and Great American Country channel's, Nan Kelley and I will explore the fun and excitement of game day across the south on football Saturdays. Not only is Nan sharp as a tack, she's super sweet, loves to eat (like me!), and refers to bacon as a seasoning-- LOVE her!

We were fortunate enough to have the First Lady of College Football drop by for dessert, Ms. Terry Saban, who not only shared what game day is like for her but she also spoke to something close to her crimson heart, Nick's Kids Fund. She and husband, Nick Saban, Head Football Coach for the University of Alabama started the charity 14 years ago. Money raised goes directly to various causes that make a positive impact the lives of kids, teachers, and families across the state of Alabama. They are doing amazing work and just recently donated over $400,000! Ms. Terry is an absolute delight and an extremely enthusiastic and giving Southern lady-- LOVE her, too! I encourage you to support Nick's Kids Fund: http://www.nickskidsfund.com/ !

Roll Tide!

Wednesday, September 5, 2012

FOR THE LOVE OF THE GAME DAY...MARCELL DAREUS

TIDEFAN FARE PRESENTS:
SAY WHAT? WEDNESDAYS
When compiling fun facts for "the fans" for Southern Livings The Official SEC Tailgating Cookbook, I had the opportunity to ask several college football notables a few questions in regards to Southern food and game day in general. There wasn't room to run it all in the cookbook but I thought you may be interested in what they had to say...to you, the fans!

Marcell Dareus takes the ball into the
endzone after an interception in the 2nd
quarter of the 2009 BCS Championship game
at the Rose Bowl in Pasadena, CA.
Photo courtesy of Jeff Gross/ Getty Images NA.
MARCELL DAREUS
Former Alabama Crimson Tide Defensive Lineman
(Questions in reference to when he played football for the University of Alabama)

1. Do you have any superstitions you practice before or the day of a football game?

Marcell: I couldn't sleep the night before a game just from all of the excitement and you'd be nervous too. The night before, you'd watch a lot of film and getting on the field was all you could think about. I'd get about 3 or four hours of sleep the night before a game.

2. It isn't an SEC game day unless...

Marcell: I have to dance to whatever is playing on my headset-- Al Green, old R&B, Rap. It helps me get rid of a lot of nervous energy.

3. Why do you have so much nervous energy?

Marcell: It's like you're listening to the fans and they're going nuts in the stadium and all eyes are on me, and Julio, and Trent. They just want you to do something right away and you have to calm down for a minute. I miss that.

4. Would you describe yourself as a little more country or a little more rock and roll?

Marcell: I'm as country as they come. I can cook. I can clean. I can do laundry-- I do it all. I learned how to do all of that from my mother and my grandmother.

Check back on Wednesdays to learn more of what your fave college football notables and famous fanatics had to say on the suject of tailgating, Southern food, and more.

Monday, September 3, 2012

ALABAMA vs. WESTERN KENTUCKY: TAILGATE IN GOOD TASTE

By now we've all embraced the concept of having a party pantry-- a hutch, cabinet, or even a carefully curated bar cart filled with stacks of white plates, glass cake stands, rows of delicate stemware, and neutral hemstitched linens you can use to pull together the most fantastic backyard soriees, showers, and christenings. The same concept can easily be applied to tailgating on the Quad, in the Grove, or anywhere you want to host your Saturday shindig.

DOUBLE DUTY
Anything that can be used for more than one purpose is generally worth the investment. A stack of books on my coffee table not only must have valuable content on the inside but they add visual interest and height to the space they occupy. In my home, you'll find Baking with Julia stacked with other cookbook favorites in my living room, not the kitchen.

10 WAYS TO TAILGATE IN GOOD TASTE 

1. Mums the Word. Many of you will be getting ready to spruce your front door with a fresh mix of fall color. Choose team colors and tuck into something light and portable such as a weathered wicker container. Before hitting the road trip to campus, simply borrow the arrangement for the day.

2. Tray Chic. We all have a ka-gillion trays around our homes used to organize our knick-knacks. Enamelware is a particularly good choice when ice is needed to keep a platter of The Barbecue Bama Slammer SEC Team Deviled Eggs cold.

3. Silver Wares. Ole Miss, you've been bitten. I don't mind borrowing a good idea when I see it. Long ago are the days of locking away the fine silverware passed down from my grandmother. I want to see it and be reminded of her when I use it. I pull it out for Monday night supper, backyard cookouts, and when tailgating...some rules were meant for breaking which brings me to the next item on the list...

4. You CAN Wear White After Labor Day. Whether you plan to dress yourself or your table, go for it! Who are these rule makers anyway and don't they know it's HOT down here. White cake stands and platters are perfect choices for displaying carefully crafted So-Good Brownies, Tequila-Lime-Coconut Bars (recipe below), and slices of Cream Cheese-Banana-Nut Bread.

5. Think Outside the Box. I have wooden crates all over my house. Stack a few to add height to your table, organize napkins and flatware, or fill with a pretty arrangement of flowing plants.

6. Cover up. Many times folks will ask if they can borrow one of the tablecloths we use for photo shoots at Southern Living...they don't exist! Our prop stylists buy yards and yards of fabric to cover tables. Don't stress out. Fold and iron to make a table runner and let fabric puddle...but neatly. Pins and fasteners come in handy.

7. Pull it Together. Consider organizing items you plan to use all season for tailgating in large plastic bins. Once you arrive to campus, stack them in a Radio Flyer for easy transporting to your spot. Once the wagon is empty either tug your kids around in it for the day or fill with ice and nestle school spirits in it.

8. Paper or Plastic? And yes, it's fine but make it special. Instead of getting just one variety of paper napkins, pick up a variety to use in your school colors. Have fun mixing and matching patterns and prints. Tuck in a few linen ones from your neutral party pantry stash to break up the color and pattern and to instantly elevate the look.

9. Cool it. Transporting food at the proper temperature is essential for keeping your guests safe. Pack several coolers when traveling. One for items that need grill attention when your arrive to your tent such as the Sweet-Hot Baby Back Ribs, one for sides and dips that have been prepared ahead of time that are ready for eating like BLT Potato Salad, and one that will more than likely be opened and closed often for drinks and libations.

10. Keep it Clean. Once everyone has broken bread together, use one of the coolers to soak dirty dishes and silverware. Hold onto the melted ice, drizzle with dish soap, and shake the dickens out of the cooler. And if you're worried about grandma's fine silver flatware, you can place a lock on your cooler or wheel it to the car before heading into the game.

Photo Courtesy of Southern Living
Tequila-Lime-Coconut Bars
Makes 3 dozen
Prep: 2 hrs, 5 min.

The Game Plan: Make up to 2 days ahead of time. Layer in a plastic container with a lid and stack on a pretty cake stand once you arrive at your tent.

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt
Garnishes: powdered sugar, lime rind curls
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.

2. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

3. Bake at 350° for 20 to 23 minutes or until lightly browned.

4. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.

5. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.

Look for the recipes mentioned here in Southern Living The Official SEC Tailgating Cookbook. Available anywhere books are sold.