Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

New Years Predictions 2009

Okay! I was tagged by Anne from The Daily Digress ,with a fun and inspirational idea. You see, she was tagged by Blog O' Beth, whom she is quite fond of and decided to carry on the tradition. We were all challenged to document our own News Years Predictions. We are to choose 5 predictions and then tag at least 3 others to do the same. I feel like I am doing an adult version of a silly children's game. And therefore, I kinda like it. Youth is wasted on the young. Ha! What an old lady expression! I really don't feel that way considering I am amazed at how childish I actually am in this adult body. Yikes. Am I really an adult? No way. It's the kids table for me, baby.

Okay! Here we go...

1. I predict that my gal pals and I will have a glorious time in Vegas this April, and an even more rockin' time seeing Elton John. It will bond us together, with glorious memories and such. Even though I am a novice gambler, I will channel the high-rollin' spirit of my daddy-o and will win big!!! Move over Moneymaker! And remember, what happens in Vegas, stays in Vegas! Shhhhhhh. For an article for a local magazine, I recently interviewed a psychotherapist who informed me that a study showed that what makes people most happy is spending quality, intimate time with people of your same sex. Girl's Night Out anyone?


2. I predict, uggghhhhhhhhhhh, why do I do this to myself: The Gamecocks will have a better season this year than last. *thump* *thump* *thump* that's me banging my head against the wall.

3. I predict that my new job with be a great new experience for me. A big challenge, yet I will persevere and become the Rookie of the Year! oh....and I will finally finish my book.

4. I predict that after reading up on food trends for 2009, I am confident these three will hit big: Luxury for Less - meaning simple, yet elegant dinner parties over extravagant events, affordable cuisine selections vs over-priced, froo-froo entrees, Peruvian is the new Thai: Peruvian cooking is influenced by a melting pot of countries and cultures, and look for a trend towards Tea: green, antioxidants, organic, ginger, the possibilities are limitless.

5. I predict that this is the year of the comeback: Britney will rock it. Jennifer Aniston will finally stop whining and come into her own personally and professionally, Oprah will re-embrace living the good life and get skinny again, and most importantly...the USA will actually have an influential political leader. And bo-ho chic will be big again. Peace. It's a beautiful thing. ohhh.....I also think that platinum blonds will be big in 2009. Where's that peroxide?

I am going to tag the following: Hey ladies...I hope that you try and document your 2009 predictions: Angie with Oh My Goff, Hayley with Buff Chickpea, and Dee with Texas to Mexico. Happy New Year ladies and Good luck! I look forward to reading your thoughts!

Lemon-Ginger Iced Tea with Berry Cubes (remember what I said about tea!)
Ellie Krieger

Ingredients
1 cup (4 ounces) raspberries, rinsed
Water for ice cube trays, plus 8 cups water, divided
1/3 cup honey
1/2 cup (2 ounces) coarsely chopped fresh ginger
6 white tea bags
3 lemons, juiced (about 1/2 cup)
Lemon slices
Mint sprigs, for garnish

Directions
Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.
Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.
In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.
To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs.

p.s. I hear it is good with vodka. hmmmm. and cheers!

Move over milk and cookies...Santa's New Favorite Treat

Apple Bourbon Punch

courtesy: MaryBeth McNeish Fedirko

2 bottles of Maker's, 4 granny smith apples (sliced), and a fresh vanilla bean stick. let it soak for 10 days and voila!

Over Thanksgiving, my high school girlfriend mentioned on...eh....facebook that she was enjoying some apple bourbon punch. Sounds dee-lish I replied - now you can try some tonight...or 10 days from tonight! I think it would be the perfect cocktail for waiting on Santa. Maybe substitute it for those milk and cookies and you never know what you may find under the tree.

You could find Santa himself.

asleep.

Top Ten Reasons Why It Is Chic To Be A Single (i.e. not married, no kiddos) Chic

1. When I see something I like. I buy it. All by myself. How do you like them apples?
2. I can leave my boyfriend's messy house, and shut the door behind me. His problem. Not mine.
3. Happy Hour is not reserved for monthly Bunko nights.
4. I do not feel the need to gossip about other people for entertainment. I make my own entertainment.
5. I look younger than my age, so I am entitled to act it.
6. Cold spaghetti is a leftover in my fridge from a hot date night. Not annoying lyrics to a song.
7. I can have pineapple and Merlot for dinner and not worry about any other hungry mouths.
8. When I am over one "lova", I can easily trade him in for another. And he better be younga'.
9. Three words: No Man Room
10. Sex and the City: My life, your TBS rerun minus all the good parts.

On that note.

Hi, I'd like a Cheeseburger, please, a large fries and a Cosmopolitan.
courtesy: Carrie Bradshaw

1 1/2oz. Vodka
1/2 oz. Cointreau or Triple Sec
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice

Combine all ingredients in cocktail shaker with ice. Shake well.
Strain into a cocktail glass, and Garnish with a lime squeeze.

Hot Off the Press!!!! Drinks and Food...Presidential Style

This election marks one of the most historical moments in US History. Why not celebrate as you watch the polls unfold!? Hop to it and try these ideas tonight!

Make a Game of It

Make an event out of every state’s decision. After each state’s results are in, take a color-coded Jell-O shot for the winning party! Use Berry Blue and any of the red-colored Jell-O flavors (strawberry, cherry, raspberry, etc.) and mix in Senator’s Club Vodka in honor of McCain and Obama (a very affordable spirit). It's a tasty and recession-friendly treat!

All those shots will add up -- 50 in the end! -- so make them mini shots or simply dilute the alcohol content of each one.

Bray like a Donkey or Trumpet like an Elephant after a few of these cocktails:

JOHN 10 CANE PUNCH

2 ounces 10 Cane rum
1/4 ounce pineapple juice
1/4 ounce fresh lime juice
1/4 ounce grenadine syrup

Combine all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass or on the rocks with a lime or a flag.

"McCANE" MOJITO

2 ounces 10 Cane rum
1 ounce fresh lime juice
1 ounce simple syrup (recipe below)
8-10 mint leaves
Splash of club soda
Mint sprig
Ice

Place mint leaves and simple syrup in the bottom of a tall glass. Press gently with a muddler. Fill with cracked ice. Add 10 Cane and lime juice. Stir gently and top off with soda. Garnish with a mint sprig.

OBAMA-RAMA

(A nod to Obama's home state of Hawaii)

1 1/2 ounces 10 Cane rum
1 ounce Grand Marnier
1/4 ounce Orgeat syrup
1 ounce fresh lime juice
1/4 ounce simple syrup
Mint sprig and lemon slice

Combine all ingredients into mixing glass. Add ice and shake vigorously. Pour all contents into a rocks glass. Garnish with mint sprig and lemon wheel.

Simple syrup: Mix 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a gentle boil, reduce heat to medium-low and cook for 5 minutes. Cool to room temperature.

OBAMA POMA

2 ounces 10 Cane rum
1 ounce pomegranate juice
3/4 ounce fresh lemon juice
Dash of simple syrup
Pomegranate seeds or lemon twist

In a mixing glass, combine all ingredients. Add ice and shake vigorously. Strain into martini glass. Garnish with pomegranate seeds or lemon twist.

HEY! After waiting in those long lines...who's hungry?

Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

McCain says barbecuing for guests is one of the few ways he relaxes, especially during the grueling campaign. His carefully honed recipe on the gas grill: baby back ribs, using a dry rub that's a third garlic powder, a third salt and a third pepper. The trick to not letting the ribs dry out? Keep putting lemon juice on them.

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs

Dry Rub:
1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature.

Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that.

Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better.

www.abcnews.go.com

It's Too Close To Call Which Is Better!!!

Be Wicked Tonight!

As we would say up in New England, this drink is WICKED good!


Wicked Hot Chocolate Mousse
courtesy: Giada De Laurentiis


Ingredients
4 large eggs, separated*
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Directions
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
Yield: 2 cups


Speaking of all things WICKED!

Here is the link for the next Broadway musical that is on my agenda! Tickets book out early!


Wicked - the Untold Story of the Witches of Oz

http://www.wickedthemusical.com/#

Be a Party Animal This Halloween!

Jolie
October 2008
RSVP: “Groan”-up Halloween Party

Why let the children have all of the fun this Halloween? Grown-ups should have a ghoulishly good time too! Throw a festive costume cocktail party for your friends that they won’t forget! All Hallow’s Eve is a great reason to celebrate.

Your party does not have to take place on Halloween night. In fact, it may be better to host your event the weekend before Halloween. This may help guests with children accommodate their schedule. Be sure to get your invitations out a few weeks in advance. This allows guests time to plan their costumes! You have lots of invitation options from premade to evite.com. Or you can get creative and hand deliver mini pumpkins with the party date, time, etc. painted on them.

Set the tone with a grand entryway. Hang paper lanterns from your trees. Line your front steps with bushels of hay and carved pumpkins. Colorful mums will bring your home lasting fall foliage. Line your walkway with tombstones made from foam and carved with your guests names. Create a frightening fog with dry ice. Use a CD of scary sounds to draw your guests into your devilish lair. For a “creepy-chic” atmosphere inside, transform your home into an abandoned haunted house by draping your furniture with white sheets. Use thin boards of plywood to “board” up your windows. Hang faux spider webs across doorways. Replace your light bulbs with red, green, or black bulbs for an eerie glow. Set up a self serve bar so that guests can help themselves. Decorate the bar and buffet with a cooper urns filled with fall branches. Drop non-toxic plastic glow sticks into the punch “cauldron”. Fill a latex glove with water, freeze, and then remove glove for a creepy ice cube. Scatter jack o’lanterns, gourds, and votives around the food. Large glass hurricanes filled with candy corn, orange m&ms, or coffee beans make the perfect base for black and orange candles.

What is a cocktail party without fun drinks?! Continue the spooky theme by serving Spiked Apple Cider, Bloody Marys with Eyeball Olives, and seasonal beers such as Hobgoblin and Sam Adam’s Oktoberfest. Get your guests groovin’ to the Monster Mash when you serve up some signature cocktails.

The Jack O’Tini, serves one
Courtesy of Drinkoftheweek.com

2 oz. Vodka - chilled
1/4 oz. Bols Pumpkin Smash Liqueur
1 candy corn
Place a single candy corn at the bottom of a chilled cocktail glass. Combine vodka and liqueur in a shaker with ice, shake well, and strain into the glass.

The Spider Kiss, serves one

1 oz. MIDORI
1 oz. SKYY Vodka
Dash of fresh lemon juice
Shake and strain ingredients into a martini glass.
For an extra scare, drizzle grenadine down the side of the glass, creating a blood-like effect. For garnish, add a chocolate-dipped orange slice.

Orange Satin Cosmo, serves 20ppl
Courtesy of InStyle Parties

In a large ice-filled pitcher stir together 8 cups vodka, 2 ½ cups mango juice, 2 ½ cups Cointreau or triple sec, 1 ¼ cup fresh lime juice and 7 tbsp. superfine sugar. Mix well and strain into cocktail glasses. Garnish with black licorice sticks.

Since the cocktails will be flowing, be sure to offer guests some “finger” foods. Your guests may be in elaborate costumes so keep the foods bite size and easy to eat. You can continue the theme on your buffet . For example, offer up a heaping tray of chicken wings and label them “Bat Wings.” Gourmet food shops have many premade dips, pretzel mixes, etc. to help make your food preparation much easier. A sophisticated choice would be black and orange caviar toasts. Offer up some traditional childhood favs, such as popcorn balls and caramel apples.

The highlight of the evening is the costume contest. Create a stage like area for the guests to show off their creative and unique costumes. You could even go as far as have someone DJ the event. Have guests judge for best couple, scariest, most-risqué, and silliest. Another interactive game is Make-A-Mummy. Separate your group into teams. With rolls of toilet-paper see which team takes one of their own and turns them into a TP mummy. Offer prizes for quickest and best-looking.

A great idea for a “photo room” came from Monnie Murray, “We decorated over-the-top in that room and put the digital camera in the room. It was like the photo booth at the fair! It was great fun to get all the pics and go through them the next day! If you really want to go all out (or have a friend that's a photog) have a professional take the pics.” Kate Cassone Castellaw took her photos one step further and turned them into party favors. Kate said, “We had a Halloween party last year and took a picture of everyone in their costume when they arrived. Then we printed them with a little portable photo printer, put them in a clear frame, and handed them out as party favors at the end of the party.”

May your Halloween party be a spook-tacular success. And as always, remember to RSVP. Happy haunting!

Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/

The Ultimate Blonde Bombshell...in a glass?

Blonde Bombshell recipe

2 cups crushed ice

5 shots Bacardi® light rum

1 can frozen lemonade concentrate

Add ice, rum, and frozen lemonade concentrate to a blender. Blend at high speed. Pour into a margarita glass.

http://www.drinkmixer.com/

Tasty Tailgating

Lisa Hockenberry
Jolie
September 2008
RSVP: Tasty Tailgating

It is a rite of passage when your tailgating plans transform from collegiate fraternity gatherings to all out gourmet spreads. When the Friday night before the game is spent preparing rather than partying, and first-time dishes turn into traditions. Whether your team wins or loses, the joining of good food and good friends is just as much a part of the day as the final score.

The ideal day begins with a car loaded up with icy coolers, a tent for shade, and plenty of chairs. A buffet table is the staple base for a hearty spread. Colorful table cloths in your team’s colors are covered with an assortment of dishes. Grandma’s silver platters make the perfect serving tray for Bojangles crispy fried chicken and buttery biscuits. Colorful ceramic dishes add a spirited addition when painted with your alma mater’s colors. A well stocked bar is also key to a first-rate time. “A good tailgate will always have the stereo pumping beach music the entire time,” recommends Wofford Alum Donnie Santos. And any respectable Gamecock tailgate will have the endless playing of “2001”.

Keep it simple. Don’t spend hours preparing food for your tailgate. A wide variety of festive food is available from our local restaurants to help make your tailgate stand out from the crowd. Sandy’s Famous Hot Dogs in Columbia is selling their 5lbs bags of hot dogs, buns, pints of chili and slaw, and gallons of tea. The items are available individually or in a $25 Tailgate Special. That’s one dog-gone good deal! Cromer’s has been guaranteeing their popcorn and peanuts, “Worst in Town” since 1935. One whiff of the fresh popped corn and you bet will be leaving with the really big bag! Congaree Grill in Five Points will be packaging their homemade pimento cheese and chicken salad, which perfect to pair with Rising High sweet black bread, and don’t forget to try their delicious Southern Style Salsa. Y’all have a drink on their new deck bar as they project the away football games on the outside wall. Doc’s Barbeque prepares classic Southern dishes for dine-in, take-out, or delivery.

“At Clemson, we very rarely have a night game. So we are really big on breakfast! We now have an adult variation on college’s Kegs and Eggs,” explains Clemson alum, Carter Willis. She adds, “A great hint to keeping your dish warm is to have a hot cooler. You heat bricks wrapped in aluminum foil in the oven and place then into your cooler. Wrap your casserole dish in heavy newspaper. It will stay warm for hours!”

Your tailgate will always be a success if you keep the food heavy, the drinks flowing, and the music playing. And remember these wise words of USC alum, Christy Frisby, “Just make sure that you have enough people to help take down your tent at the end of the game!” Sounds like a story there. One I personally know too well. Gamecock Country sells the bases for tents individually, just in case yours gets bent or broken. Lastly, and most importantly, have fun but please don’t drink and drive. And Go-o-o-o-o-o Cocks! (What can I say, my blood runs garnet!)

RULE THE ROOST ‘RONI DIP
Courtesy of Christie Abernethy Causey

This former Gamecock cheerleader serves up this yummy appetizer for her former USC football player hubby…

For the pizza dip: First, smooth 2 packages of cream cheese into a small Pyrex dish.Then smooth a generous portion of pizza sauce on top of that. Next sprinkle grated cheddar cheese all over the pizza sauce and then top it off with pepperonis, as many as you want. Lastly, throw into the oven at 350 for 20 minutes and then you have a wonderful tailgate dish, we use tortilla chip scoops with it!

WOFFORD TERRIER TOUCHDOWN TEA, serves one
Courtesy of Tommy Price, Congaree Grill

1 oz Firefly Sweet Tea Vodka
½ oz Grand Marnier
Dash of sour mix
Dash of sprite
Garnished with a lemon

“SC STATE” SMASHED DOGS
Recipe courtesy of Paula Deen, www.foodnetwork.com

Texas Style Chili: 3 pounds ground chuck 1 pound hot bulk sausage 3 onions, chopped 4 garlic cloves, minced 1/4 cup chili powder 2 tablespoons all-purpose flour 1 tablespoon sugar 1 tablespoon dried oregano 1 teaspoon salt 2 (28-ounce) cans whole tomatoes, chopped 3 (16-ounce) cans kidney beans 4 hot dogs 4 hot dog buns 1 cup grated cheddar cheese
Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 minutes. Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hotdog on the plate with split side facing to the side. Smash the hotdog until flat with your hand and ladle chili on top. Top with cheddar cheese.

BAKED TIGER TOAST
Recipe courtesy of Carter Willis McElveen

1 cup Maple Syrup
1 loaf French bread
3 Eggs
3 Egg Whites
1 ½ c. skim milk
2 teaspoons vanilla
2 teaspoons cinnamon

Preheat oven to 350. Spray a 9x13 casserole dish with Pam. Pour syrup into dish. Slice French bread into 2” slices. Place bread over the syrup. In a bowl, combine eggs, egg whites, milk, vanilla, and one teaspoon cinnamon. Beat until well mixed. Pour over bread. Sprinkle remaining cinnamon over dish. Bake 40-45 minutes until golden brown. Serve with syrup. Pair with cinnamon rolls, blueberry muffins and skewers of fresh fruit. Enjoy with an “orange” mimosa!