7 Tailgating Recipes From Around the ACC

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Though basketball may be king in the ACC, the crown prince is football. Football tailgates reign supreme in The South regardless of the school’s favorite sport, so here are some of the favorite tailgate recipes from around the ACC.

7 Tailgating Recipes From Around the ACC:

1. Carolina On My Mind BBQ

 

Ingredients:

1 (5 lb) bone-in pork shoulder roast

1 tablespoon salt

Ground black pepper

1 ½ cups apple cider vinegar

2 tablespoons brown sugar

1 ½ tablespoons hot pepper sauce

2 teaspoons cayenne pepper

2 teaspoons crushed red pepper flakes

Preparation:

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra.

3. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on low setting until serving.

2. Ramblin’ Wreck of Georgia Tech Lemon Poppyseed Cake with Cream Cheese Frosting

Ingredients:

For Cake:

1 cup sugar

zest of 2 lemons

3 eggs

½ teaspoon vanilla

½ cup milk

½ teaspoon white vinegar

3 tablespoons lemon juice

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 tablespoon poppy seeds

½ cup melted butter

For Frosting: 

3 ounces softened cream cheese

¼ cup softened butter

½ teaspoon vanilla

½ cup powdered sugar

Preparation:

1. Preheat oven to 350 degrees. Spray 9-inch cake pan with nonstick cooking spray and set aside.

2. In a large bowl, stir sugar and lemon zest together to create a mixture that resembles damp sand.

3. Stir in eggs and vanilla until smooth.

4. In a liquid measuring cup, stir milk, vinegar and lemon juice together. Set aside.

5. In a separate bowl, whisk flour, baking soda, baking powder and salt together to combine.

6. Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.

7. Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and toothpick comes out clean after being inserted.

8. Cool 15 minutes in cake pan before removing to rack to cool completely.

9 For the frosting, whip all ingredients together until light and fluffy. Spread over cool cake and serve.

3. Clemson Chicken and Waffle Sliders

Ingredients:

frozen mini waffles

chicken tenders, cooked

maple syrup

toothpicks

Preparation:

1. Slice cooked chicken fingers into 3-4 pieces each.

2. Break apart cooked mini waffles

3. Sandwich 1 piece of chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup. Best served warm.

4. TJ’s Cavalier Deviled Eggs

Ingredients:

6 large eggs

2 tablespoons mayonnaise

1 ½ tablespoons sweet pickle relish

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Paprika for garnish

Preparation:

1. Place eggs in a single layer in a saucepan. Add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

2. Drain immediately and fill the saucepan with cold water and ice.

3. Tap each egg firmly on the counter until cracks form all over the shell.

4. Peel under cold running water.

5. Slice eggs in half lengthwise, and carefully remove yolks.

6. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.

7. Spoon yolk mixture into egg whites.

8. Garnish, if desired.

5. Seminole Sausage Balls

Ingredients:

1 pound sausage, uncooked

8 ounces cream cheese, softened

1 ¼ cups Bisquick

4 ounces shredded cheddar cheese

Preparation:

1. Preheat oven to 400F.

2. Mix all ingredients until well combined.

3. Roll into 1-inch balls.

4. Bake for 20-25 minutes, or until brown.

6. NC State Red and White Song Cookies

Ingredients:

2 ¼ cups all-purpose flour

2 ½ tbsp cocoa powder

1 ½ tsp cornstarch

¾ tsp baking soda

½ tsp salt

8 tbsp butter, at room temperature

6 tbsp all vegetable shortening, at room temperature

1 ½ cups granulated sugar

1 large egg

1 large egg yolk

1 ½ tsp white vinegar

1 ½ tsp vanilla extract

1 tbsp red food coloring

1 1/3 cups white chocolate chips, divided

Preparation:

1. Preheat oven to 375 degrees.

2. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. 3. Add butter, shortening, and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes.

4. Add egg and egg yolk and mix until combined. Add vinegar, vanilla and food coloring and mix until well blended.

5. Slowly add in dry ingredients and mix just until combine. Mix in ½ cup white chocolate chips.

6. Scoop dough out by the heaping tablespoons (about 1 ½ tbsp) and roll into balls and place on buttered or lined cookie sheets.

7. Gently press about 6 white chocolate chips into the top of each cookie, but do not flatten then cookies.

8. Bake 8 – 10 minutes.

9. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool.

7. Hokie Cranberry Brie Bites

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Source: Instagram/@velvetandvanilla

Ingredients:

1 package (17 ¾ ounces) frozen puff pastry, thawed

½ lb Brie

1 cup cranberry sauce

Preparation:

1. Preheat oven to 375°F.

2. With a pizza cutter, cut the sheets into approximately 3-inch x 3-inch squares.

3.Press each square into a muffin tin.

4. Cube the cheese into about ¾ inch each.

5. Place a cube of brie in the center of each puff pastry square.

6. Top the brie with a dollop of cranberry sauce.

7. Bake about 10 minutes or pastry corners are light brown.

8. Allow to cool five minutes before serving.

Image Source: Instagram/@UNCChapelHill

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