You know there are fours words I need to hear before I go to sleep. Four little words. "Good night sweet girl." That's all it takes.

Beautiful Girls

It is one of my all time favorite movies!

I love the part where the bartender goes, "Apps, we got apps!"

Here are a few more memorable quotes:

Willie Conway: I look at you and I think it's amazing that there's a guy out there gets to do all kinds of things with you. He gets to make you happy and spend evenings with you...

Andera: ...make me martinis, listen to Van Morrison...

Willie Conway: ...smell your skin...

Andera: ...after a day at the beach.

Willie Conway: Yeah, and read the papers...

Andera: ...on a Sunday morning...

Willie Conway: ...a rainy Sunday morning, and pepper your belly with baby kisses... Sorry.

Andera: The thing is, there's a guy out there thinks the same thing about Tracy and he's jealous of you because you get to do all that with her.

Willie: Let me ask you something; can you think of anything better than making love to an attractive stranger... with just an oil light to guide your way? Can you think of anything better?

Andera: Going back to Chicago. Ice cold martini. Van Morrison.

Willie Conway: Sunday papers. Got ya.

If you have never seen this movie...

One of these chilly winter nights, go out and rent it.

This movie reminds me of winters in Connecticut. Here is a really simple and slightly old-fashioned appetizer recipe that my mom would make for holiday cocktail parties. Truthfully, people love it. It is not fancy, but maybe that is what works:

GRAPE JELLY MEATBALLS

2 12 oz jars Heinz chili sauce

1 32 oz jar grape jelly

1 bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

You can make this in a crock pot, make your own meatballs from scratch, or substitute for beanie weinies.

Holiday Market is Around the Corner! See and Be Seen!

Try this Southern appetizer from the Junior League of Columbia's cookbook entitled, "Down By The Water" at your next holiday get together.

Black Eyed Pea Salsa

2 (15oz) cans black eyed peas, rinsed, drained

6-8 Roma tomatoes, chopped

2 large cucumbers, peeled, seeded, chopped

2 teaspoons minced jalepeno

1/2 cup white wine vinegar

1/2 cup olive oil

1 teaspoon basil

1 teaspoon sugar

1 clove garlic, minced

salt and pepper, to taste

1. Combine the peas, tomatoes, cucumbers and jalapeno ina bowl and mix gently.
2. Combine the wine vinegar, olive oil, basil, sugar, garlic, salt, and peper ina bowl and mix well. Add to the pea mixture, tossing to coat.
3. Serve with assorted chips.
4. The flavor is enhanced if the salsa is prepared one day in advance.

Thirty servings.

2008 Holiday Market December 4 - 7, 2008
Americraft-Cantey Building
South Carolina State Fairgrounds

Tickets are available for purchase online now and for sale at
League Headquarters on Devine Street!
Please visit our website at http://www.jlcolumbia.org/

2008 HOLIDAY MARKET TICKET PRICES:
PREVIEW PARTY - After November 15th, $75 per person.
LADIES NIGHT OUT - Featuring a Wine Tasting and Columbia's Top Chefs is $25 per person
GENERAL ADMISSION: $8 (includes all 4 days)

2008 HOLIDAY MARKET HOURS:
Wednesday, December 3: PREVIEW PARTY with silent auction is from 6:30pm - 11:00pm
Thursday, December 4: MARKET OPENS 9:00am - 5:00pm
Ladies Night Out 5:30pm-9:00pm
Friday, December 5th: 9:30am-8:00pm
Saturday, December 6th: 9:30am-6:00pm
Sunday, December 7th: Noon - 5:00pm

Morocco. A seat by the window, please.

I don't know about you, but it has been a crazy week! Between work and personal life, I have not found much time to relax recently! Oh, do you ever have those Calgon moments where you just want to get away?

There is a responsible side to me that lives the corporate, safe lifestyle: of pharmaceutical sales, Junior League meetings, 401K, planning for my future, and regular Columbia BS. Then there is this other side that wants to be a carefree vagabond! Sell all worthy possessions, become an artist, live simply, have long flowing hair, wear beads and sandles, and travel the world with the clothes on my back and a companion at my side! However, I ere on being too practical. While that lifestyle would be wonderful, neither my budget or my schedule can allow for many of those adventures.

I must resort to allowing my taste buds to experiment with different cultures for me! One of my favorite culinary travels is to Indian Pavilion in Five Points. India Pavilion has been in Five Points since 1990, and is a family run business. They specialize in vegetarian, lamb, chicken, and seafood dishes. It took me years to be come a patron, but once I did...it was the exotic flavors that enticed me back for more!

My sweetie and I visited Indian Pavilion a few months back and neither of us could settle on what to order! We chose the Pavilion's Combination Dinner for Two. It is a hearty portion that includes:

Pavilion's Combination Dinner for Two... $31.99
Combination platter, Lamb Rogan Josh, Chicken Tikka Masala, Mixed Vagetable Curry, Basmati Rice, Riata, Nan, Pappadam, Dessert and Tea or Coffee

It was as though each course got better and better. The savory smells and tastes intoxicated us, as did the spicy Indian beers!

Last night I went with a girlfriend. You get a sense of family immediately upon entering. A kind women, dressed in bright pink traditional Indian dress, greeted us and took our orders. We did not have huge appetites and decided to sample a few different items. First was Spinach Paratha, a whole wheat bread stuffed with spinach. It was warm, garlicy, and basted with olive oil. We dipped it into Raita, which is a cool yogurt dip flavored with cucumbers and mint. So delish, you could put it on everything. We also select Nav Rattan Curry: cheese and grated vegetables cooked with nuts and spices and a side of Basmati Rice. We washed it down with an ice cold Indian beer called Flying Horse. It not only satisfied our tastes buds and took us on a mini-adventure to another land, but is happily filled our bellies. Needless to say, it did not do a number on our wallets. The food is rich, spicy, yet at the same time simple, and being so modestly priced, it will keep you coming back again and again!

I urge you to try new restaurants for exotic taste adventures. Maybe someday I will go to Morocco or India or Dubai...but for now I will graciously settle on visiting India Pavilion!

It is fun to live slightly on the edge of responsible and dream. A line from "Almost Famous" goes like this: When we go to Morocco, I think we should have completely different names and be completely different people.

Maybe mine will be Penny Lane.

Raita (Cucumber and Yogurt Salad)

Recipe courtesy: Padma Lakshmi
www.foodtv.com (not Indian Pavilion)

Ingredients

• 3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
• 1 cucumber, peeled, seeded, and grated
• 1/2 cup minced fresh mint leaves
• 1 hot green chili, seeded and minced, if desired
• Salt, to taste

Directions

In a bowl combine all the ingredients.

Now you can try this cool, creamy dip at home. Serve with toasted pitas or flat bread!

Sweets for the Sweet

I was up at Congaree Grill the other night watching my sweetie sling a couple drinks*. An older gentleman came to the bar. He was a dapper old soul in a Cubbies cap. We had a good ole chat about the great city of Chicago. He then ordered a heaping basket of SWEET POTATO FRIES! Boy, did they smell delicious. Warm and cinnamon-y. I know that isn't a word. However, I like to add a Y to make my own. I tend to like foods a bit more savory than sweet. I really enjoy this recipe. For a more dessert-like potato: omit the spices and add a dusting of cinnamon and sugar. A sweet butter would be a nice dip.

This a fry that you can feel good about eating. Don't you just love foods like that! Whole-wheat pasta, turkey burgers, Snicker bars with Almonds (Dr. Oz says Almonds are good for your heart!), light Ranch (okay, I do think that one is kinda gross!), Michelob Ultra, red wine, and sushi!!!**

Sweet Potato Fries with Avocado Dip
courtesy: Ingrid Hoffmann

Ingredients
Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows

Directions
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:
1 avocado, see Cook's Note*
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

*He is quite cute. If you haven't been to Congaree Grill recently, then GO! I am telling you that the food is the BOMB! It is seriously that good! Tell Jr. I sent you. Complimentay Grand Marnier for you. If you are hungry AND in the market to buy or sell a home, then please go. See Jr. Now. I mean it. Head out the door.

**Mmmm. I could go for a Lychee-tini. Miyo's anyone? How can I when my bestest sushi partner is preggers? Do you think they make a virgin Lychee-tini?

Say Cheese!

Last Friday, Jr and I went to a Halloween party at Carolina Walk. Since Halloween just happens to be Jr.'s FAV holiday, it was the first of many costume parties that we will attend before Oct. 31st. Jr.'s costume is TOP secret until its final reveal. He happened to set the bar quite high last year and he knew that he had his work cut out for him. So, the shopping process began early. A gold jersey. A cave-man like wig. Dracula teeth. It finally hit me - Teen Wolf. But, it was a work in progress. As the rain fell on Friday afternoon, I arrived at his house to find him cutting a body suit pattern and sewing it together on his old, baby blue Singer sewing machine. (yes. he can sew!) I had my doubts that it would be ready. However, he pulled it off! It was a hit!

Unfortunately, the components to my costume had yet to arrive from eBay. (I did not realize it would take so long to ship from ...opps!...Neveda!) I made a mad dash in 5 o'clock traffic to Halloween Express. What could I be?! I began to slightly panic! A sailor girl. Too big. Alice in Wonderland. Too...I don't know. Too oh la la. I Love Lucy. "Too doughty," said the dressing room attendant. Fairy wings could be fun. I love a good prop! How about "A Barrel of Monkeys"? Funny, but kinda dorky. I felt like Goldilocks trying out porridge. Speaking of Goldilocks, there was even one of her. And then I saw it. Raggedy Ann! I grew up loving that little doll. My version was slightly "different" shall we say. It is a given rule that Halloween is the one time where even the most proper of ladies can channel their inner vixon. It was fun. (the striped stockings were my FAV) A nod to the past.

I had forgotten how much fun it was to dress up! Another major part of the night is taking pictures. So check out the guests...SAYING CHEESE!

Speaking of CHEESE. EarthFare has an excellent selection of gourmet cheese for your upcoming Halloween soiree!

May you find the following hints from Earthfare to be helpful:

"When arranging your own gourmet cheese board, make sure to include a mix of flavors and textures, for example – one soft, one sharp, one blue, and a fresh Chèvre goat cheese. Or, choose a gourmet platter prepared by our Specialty Department.

Classic Tray

A sumptuous selection of creamy French Brie, fresh Chèvre, Swiss Menthol, Dill Havarti and Sharp Cheddar.

Holiday Favorites

An elegant arrangement of Wensleydale with cranberries, herbed Brie, Bucheron, English Stilton, Dutch Parrano and a decadent sun-dried tomato cheese spread." http://www.earthfare.com/

Brie, Fig & Candied Walnut Tart

When searching for something quick yet delicious to prepare for unexpected guests or last minute get-togethers, may we suggest this decadent tart.

Start with one kilo wheel of Président brie, an authentic soft white rind cheese from the La Brie province located southeast of Paris. Slice through the diameter creating two perfect discs.
Spread Dalmatian fig preserves between the two halves of the Brie. Dalmatian fig spread comes from Adriatic figs, hand-picked by local farmers in the Dalmatia region of Croatia. The figs are sun-dried and carefully cooked to sweet perfection, capturing the superior natural flavor of the Dalmatian fig variety.

Top with candied walnuts and heat in the oven until Brie is warm and creamy. Serve with Waterwheel crackers.

It's Pasta Week..ya'll.

This HOT-n-SPICY dish is sure to warm you up on these chilly Fall nights. In the spirit of a good ole theme, I am granting this week to be PASTA week. Whether it is simple and classic or a bit more Mediterranean, stay tuned for some dee-lish pasta dishes. Break out a good bottle of red and enjoy.

Fiery Angel Hair Pasta

courtesy Giada de Laurentiis

Ingredients
1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan 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

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/

Flippin' the Bean

Red Kidney Bean Dip

courtesy: Nigella Lawson

Ingredients
3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Directions
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

http://www.foodnetwork.com/recipes/nigella-lawson/red-kidney-bean-dip-recipe/reviews/index.html

This dip is exotic and delicious. If you really want to "wow" your friends with something a little different, then whip up this recipe and watch their faces when they savor that first bite.

I also love Nigella Lawson. Her attitude and passion for food borders on "orgasmic". She is definitely a Mmmm person. I like that!

I'm Sorry, I Don't Eat Buffalo. - Jessica Simpson

The University of South Carolina Gamecocks are lookin' hot, hot, hot!!!
We had back-to-back SEC wins, Spurrier's confidence in Garcia is growing, and we landed lastest recruit Gibson. My good friend, and fellow Za's co-worker, is a loyal reader of Blonde Appetit. He passed on this zesty dip, which I think makes a perfect appetizer for watching football games. While it is served warm, it may be best for at-home gatherings, unless you have a heat source at your tailgate.

Buffalo Chicken Dip

1 lb boneless chicken (2 breasts) - boil 20 mins or until done then shred or chunk

½ or ¾ cup Hot Sauce ( I use Texas Pete or Franks)

1 cup blue cheese dressing

2-8oz bricks cream cheese (room temp to mix)

12oz Monterey jack cheese ( or Cheddar or whatever you perfer. for extra zing try pepperjack)

Mix everything together – cover the top w/cheese Bake @ 350 for 30mins

Serve with tortilla chips and celery (for a low-carb dieters!)

While the Gamecocks are lookin' HOT, the temperatures on Saturday will be COOL...63 high, 50 low, with a chance of showers.

Honey, Company is Coming Over!

Sunday is one of my favorite nights to have company over for dinner and drinks. I welcome the preparation, enjoy cleaning up my home, planning the menu, and running to the grocery. Am I crazy or what! I heart grocery shopping! Seriously. What is even better is that you can now buy beer and wine on Sunday. (sans Forest Acres...boo!) Maybe it is just that I don't want the weekend to end and the work week to begin when I arise. Nonetheless, there is just something nice about relaxing with a glass of vino and gathering with your friends and family for an yummy meal. As we all know, even though Fall is setting in, South Carolinians are blessed with mild tempatures. Enjoy the crisp evenings before it gets too cold and take advantage of your grill while you still can!

Keep these party suggestions in mind for when your next impromptu gathering arises.

Another great way to always be prepared for a party is to frequent stores such as Pier One and World Market for deals on bright tea candle holders, colorful placemats and other accessories. Create a “party” box, drawer, or shelf in your home where you store these supplies. Keep staples in your pantry, fridge, and freezer for whipping up easy dips and side dishes. Along with a quick trip to your local gourmet grocery for a few fresh ingredients, you will be ready for any crowd!

Appetizer:
Store –bought Pimento Cheese and French Rounds are my favorite. Also, a friend shared with me her “go-to” when unexpected guests stop by. “That would be corn and bean salsa! It is a can of shoepeg corn, a can of Rotel tomatoes, and can of black beans, be sure to rinse the beans. Serve with Scoops. I always have it in my pantry. I could throw it together if you came by my house right now. And I always have wine!” she said.

Fancy-n-Easy Mixed Greens Salad:
-Ingredients:
-Baby Greens, prepackaged, one bag feeds about 4ppl
-One bunch green onions, diced
-Feta, get two packages if serving more than 4ppl
-Diced Walnuts, whole are less expensive – but a pain to chop
-Cherry Tomatoes - halved
-Fresh Strawberries, and/or Can of Mandarin Oranges (omit both and add dried cranberries in the cooler months), slice strawberries
-Vinaigrette dressing, I recommend “Champagne Dressing” if you can find it – i.e. Fresh Market

Mix the entire containers all of the ingredients, except use ½ the strawberries, together and toss with dressing before serving. Pop in refrigerator until ready.

Either of these main dishes work well….

Salmon – pick these up in the fresh seafood department of a nicer grocery store. You can usually find many pre-marinated types. My recommendation is the “Bourbon Marinated Salmon” at the Fresh Market. Cook on grill for about 15-20 minutes. “Pam” the grill before grilling and loosen salmon from grill right after placing it on the hot grate to keep it from sticking. Some folks say not to flip it; it is really up to you.

Beer Can Chicken –
-1 chicken, about 3lbs., serves 4 ppl.
-Seasoning Salt
-Garlic Powder
-Black pepper
-One can of beer

Wash and drain the chicken and pat dry. Coat the chicken inside and out with seasoning salt, garlic powder, and pepper. Refrigerate until ready to cook. Prepare the grill. Indirect cooking, either push the hot coals to the outer sides of the grill, leaving a hollow middle or light just one side of a gas grill. Open the can of beer and drink 3 gulps. Place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing on top of the can, in the unlit portion of the grill. Use its little legs for balance. Cover the grill and cook the chicken for appx. 1 hour, or until done, rotating the chicken as necessary. The chicken is done when the juice runs clear when pricked with a fork.
Carefully remove the beer can from the chicken. It will be hot! Cut the chicken into halves or quarters.

Corn on the Cob – pick up one ear per guest. Shuck and boil with a spoonful of sugar for about 20 minutes. Fresh white corn takes less time. Add butter and salt after cooked.

Cheese Grits –
Choose your favorite grits and cook accordingly. I like the “quick” preparation ones. Add sharp cheddar cheese, butter, and salt and pepper. Jalapeños make a spicy addition. 5-25 minutes.

Strawberry Shortcake or Pre-Made Key Lime Pie
Pre-made shortcakes
Diced strawberries, mix with sugar/and or strawberry jelly/jam
Cool Whip
Layer each for a light dessert.

Grocery List:
Produce:
Baby Greens, 1-2 bags
Spring Onions
Cherry Tomatoes
Corn on the Cob, one per guest
Strawberries, optional
Lemon, optional for fish
Canned Vegetables:
Mandarin Oranges, optional
Pimentos
Jalapeños, optional
Dry Goods:
Grits
Fancy crackers
Meat/Fish:
One whole (3lb.) chicken, serves 4ppl
Or, one salmon steak, per guest
Dairy:
Feta, 1-2 containers, pending party size
Sharp Cheddar cheese, grated – including enough for pimento cheese (mayo?)
Misc.:
Shortcakes or Key Lime Pie
Cool Whip, optional
Strawberry jelly preserves, optional
Dried cranberries, optional
Walnuts
Vinaigrette dressing, preferably “champagne”
Alcohol:
Beer, one can for chicken, optional

Wine Selection: (either choose one red and one white or say two of one type) about 4 glasses per regular size (750mL) bottle
Smoking Loon - all are yummy, typically choose the reds, $
Cavit Pinot Grigio – get the magnum, $, good for big crowd
Yellowtail Chardonnay - $, also comes in larger bottles
Clos Du Bos Chardonnay - $$, buttery white
Cambria Chardonnay - $$, not your expected and affordable
Ecco Domani Merlot - $, easy to drink red
Penfolds – Merlot, sometimes says reserve - $, the entire line is good
Wente – red or white – enjoy all - $$
Dynamite Cabernet Sauvignon - $$, packs a punch
Château St. Michelle Riesling – sweet in taste, $
Vueve Clicquot – only the best champagne – for a special occasion -$$$, should range $30-$50 bottle depending on location

Hints:
-A gorgeous hostess dress, a glass of wine, and a helpful spouse are three keys to keeping you relaxed and ready.
-During your weekly grocery trips: look for specials on steaks, ribs, burgers, and chicken that could be frozen for use another time.
-A foldable table, a table cloth, large beverage container, and seasonal serving pieces create an instant buffet area.
-Olive oil, parmageiano cheese, nuts, onions, grits, tea bags, bacon, red potatoes, frozen spinach, chicken stock, canned tomatoes, canned beans, tomato sauce, and a variety of pasta are a few basics to keep on hand.
-A bottle of each white and red wine, and a six pack of each domestic and import beer give you options to serve your guests.
-Visit one of the large wholesale liquor stores for great buys!
-Sparkling water with a twist of lemon or lime makes a light, non-alcoholic beverage.
-Catch Phase is a fun game for a crowd, about $15
-Put a fresh towel in the guest bath.
-In a small glass, put a few flowers.

Punch I Stole From Grayson (great punch!!!):-In a large punch bowl, mix one bottle of inexpensive champagne, about ½ 2 liter of ginger ale, and one frozen mixer – fruit punch, orange cranberry, etc. Add seasonal fruit – strawberries, limes, lemons, cranberries, etc. Frozen concentrate flavors and keeps chilled. Add more of each as necessary.

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!