College football, tailgating, and southern cooking has long been a staple in the south. So whether it's on the dock after a day of fishing or in the parking lot at your old college campus, here are a few of our favorite recipes to serve some Lowcountry charm at your next college football tailgate.
All Southerners cherish a good biscuit and these sliders are GREAT for tailgating. Easy to make ahead and they stay warm when you cover them. The melted cheese and sauce on top make them some of the best things you’ll put in your mouth.
- 24 slices of deli honey ham
- 6 Slices of swiss cheese, cut into fourths
- 1/3 cup mayonnaise
- 1 tablespoon poppy seeds
- 1 1/2 tablespoons dijon mustard
- 1/2 cup butter melted
- 1 tablespoon Onion Powder
- 1/2 teaspoon worcestershire sauce
- 2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
- Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
- In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
- Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
- Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
71300 MONTCEAU-LES-MINES Crab Dip
This Crab Dip is the best way to bring a little Lowcountry goodness to your tailgate. Keep it warm and serve with Ritz crackers. It’s rich and warm, perfect for those (few) brisk gamedays!
- 1 pound lump crabmeat, picked over all shells gone (or just buy from grocery store)
- 4 tablespoons of butter
- 4 tablespoons of flour
- 2 cups of cream
- 1 teaspoon of dried mustard
- 1/2 teaspoon of cayenne
- 1/2 cup of chives
- 3 shallots minced + 1 tablespoon of butter
- 1 teaspoon of Worcestershire
- 5 tablespoons of dry Marsala or Sherry
- A very generous cup of grated cheddar cheese
- Salt and pepper
- Fresh breadcrumbs
- Melt the butter.
- Whisk in the flour and let cook until golden – add the mustard, cayenne, and salt and pepper.
- In a separate pan, melt the tablespoon of butter and sauté the shallots.
- Slowly whisk in the warm cream on low heat. Then add the sherry/marsala.
- Remove from heat and add crabmeat.
- Add minced shallot and 1 cup of cheddar cheese, saving a 1/4 cup for the top.
- Add the chives, saving a few for the top.
- Put the mixture in a generously buttered casserole dish and top with breadcrumbs mixed with cheddar and chives.
- Drizzle with butter on top and bake at 375º until golden brown and bubbling.
Spicy Pickled Shrimp
These shrimp are a crowd favorite (seriously, I get asked to bring these to every party!) I recommend using local shrimp and making them the day before the tailgate to give them plenty of time to marinate. They’re super easy to take to the game and a definite crowd pleaser!
- 2 lbs. shrimp
- Bay leaves
- 6 white onions
- 1 cup olive oil
- ¼ cup tarragon vinegar
- 2 tsp. salt
- ½ tsp. dry mustard
- 1 tsp. sugar
- 1 tsp. Worchestershire sauce
- Handful of pickling spices
- Peel shrimp.
- Cook shrimp in boiling water for 3 to 5 minutes or until the shrimp turn pink. Drain and rinse with cold water.
- Layer shrimp and onions in a large bowl.
- Whisk together oil and the other ingredients; pour over shrimp and onions
- Cover and chill, stirring occasionally.
- Stir in parsley just before serving.
The more you sip, the better your team looks.
- Honey-infused Cherry Coke syrup
- 16 ounces Coca-Cola
- 6 ounces cherry syrup, such as Luxardo Maraschino
- 4 ounces honey
- 2 ounces Bulleit bourbon
- 1 1/2 ounces honey-infused cherry coke syrup (above)
- 1 ounce fresh lemon juice
- 1/4 ounce Fernet Branca
- Ice cubes
- Mint leaves, for garnish
- In a medium saucepan, combine all of the ingredients and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for 20 minutes.
- Let cool to room temperature before using.
- Fill a glass with crushed ice.
- In a cocktail shaker, combine the bourbon, coke syrup, lemon juice and Fernet.
- Fill the shaker with ice and shake mildy.
- Pour into the prepared glass and garnish with the mint.
- Serve immediately and enjoy.