Smoky Pimento Grilled Cheesies

Growing up in Knoxville, Tres was destined to be a Tennessee fan. He received his Undergrad and MBA degrees from there, and hasn’t stopped rooting for them since! When we started dating, I had no choice but to jump on the Vols bandwagon. We try to attend at least one game a year together, but if we aren’t in Knoxville, you can find us surrounded by friends at home watching the game. Usually it’s everyone in front of the TV and me cooking… exactly how I like it! I love little bite size snacks that go good with cold beers, and this smoky grilled cheese is such a winner!

SEE THE VIDEO HERE! 

Makes: 10 mini sandwiches

• 10 slices of pancetta (Italian style bacon)

• 3 oz cream cheese – room temperature

• 4 oz smoked cheddar cheese – freshly grated

• 4 oz Monterey Jack cheese – freshly grated

• 2 oz pimentos – drained and chopped small

• 2 tsp pickle relish

• 1/4 tsp garlic powder

• 1/4 tap smoked paprika

• 1/8 tap cayenne

• Kosher Salt

• 3 tbsp mayonnaise – plus extra if needed

• 20 slices of white bread

• Butter – room temperature

In a sauté pan over medium heat, fry the pancetta until extra crispy and set aside.

In a stand mixer or using a hand-held mixer and a bowl, add the cream cheese, smoked cheddar, Monterey Jack, pimentos, pickle relish, garlic powder, smoked paprika, cayenne, and a dash of kosher salt. Beat together on low until the mixture starts to come together. Then increase the speed to high and slowly add the mayo until it is the consistency you desire.

Heat a large sauté pan to medium-high. Using large biscuit cutters, cut out one round from each slice of bread. Build the sandwiches by adding a large spoonful of the pimento cheese mixture to 10 slices of the cut out bread. Top each with one slice of pancetta then close the sandwiches with the remaining 10 pieces of cut out bread.

Butter each side of the sandwiches and put into the sauté pan. Lightly smash the sandwiches down with a spatula as they cook. Flip after about 2-3 minutes or when the bread is light brown, toasty, and the cheese starts to melt. Cook on the other side for another 2-3 minutes. Put on a platter and serve!

Cheers to happy eating!!! 

Andrea's Cooktales - Series 2, Episode 14 -Smoky Pimento Grilled Cheesies

CLICK HERE FOR THE FULL RECIPE!

Perfect Lobster Rolls

The fall of our first anniversary, Tres and I visited New England, and I was introduced to what is now one of my favorite foods on earth: an authentic lobster roll! I'm a "when in Rome" kind of traveler, so whatever I'm supposed to eat, drink, or do in a city, I do it! We visited Portland, Cape Cod, Salem, Plymouth, and Boston. Between those five cities, I may have had 20 lobster rolls.. No joke! So I had to recreate it, and I tried to make it as authentic as possible! 

SEE THE VIDEO HERE!! 

Ingredients (makes 8 rolls)– 

Homemade Mayo:

• 2 large egg yolks

• 1 tbsp lemon juice

• 2 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• Dash of salt

• Dash of sugar

• 1-1 ½ cups vegetable oil (or any oil neutral in flavor)

Rolls:

• 3 large lobsters – meat removed from tails and claws and chopped into large pieces

• 1/3 cup homemade mayo

• 2 stalks celery – diced small

• 2 tbsp fresh chives – minced, plus extra for garnish

• 1 tbsp fresh dill – minced

• ½ tsp salt (to taste)

• 8 hot dog buns

• ½ cup butter - melted

Directions:

1. Make the mayo. In a stand mixer with a whisk attachment, whisk together the eggs yolks, lemon juice, vinegar, Dijon, salt and sugar until thoroughly mixed. ON high speed, slowly drip the oil into the mixture, drop by drop. Once it starts to come together and become light in color, stream the rest of the oil in slowly. This does take a good bit of time, but it’s worth it in the end. When the mayo comes together and is light in color, spoon it into a container or jar and set aside on the counter. (Homemade mayo makes all the difference in this recipe)

2. In a large bowl, combine the lobster meat, homemade mayo, celery, chives, dill, and salt. Stir to combine. Taste for seasoning and add more salt if needed. (Cook’s note: I like to use live lobster for this recipe. You don’t have to but if your food is alive hours before you eat it, I promise it will taste better.)

3. Heat a grill pan to high heat. Brush the inside of the hot dog buns generously with the melted butter. Place on the grill cut side down for about 1-2 minutes or until charred. Fill each bun with the lobster mixture. Top with extra chives.

Andrea's Cooktales - Series 2, Episode 13 -Perfect Lobster Rolls

CLICK HERE FOR THE FULL RECIPE! 

Classic College Gameday Recipes

It's finally here... The season we long for all summer. Fall, yes of course, but I'm also talking about college football season! Whether you're an avid fan or viewer on the weekends, you have to admit, there's nothing like the atmosphere, social scene, food, drinks, and weather that surround college football season! So I thought, why not do something special for the season that gets everyone so excited? I've taken several team's classic tailgate recipes and recreated them. Every college has their go-to tailgate and game watching menus, so I'm picking the most classic food and giving those recipes a little updated Cooktales twist! I bet you'll even want to make a rival team's favorite tailgate treat for your own party!

COOKTALES FOOTBALL FRIDAY RECIPES:

University of Tennessee 

University of Georgia 

University of Texas - BBQ Brisket Flatbread

Texas Christian University - Bacon Wrapped Quail with Apple Butter Glaze 

University of Memphis - Local Brew Cocktails

University of Cincinnati - Baked Skyline Chili 

Ole Miss - Chicken on a Stick

 University of Alabama - Drummies w/ White BBQ Sauce

LSU - Muffaletta Crostini 

Mississippi State - Maple Bacon Biscuits 

 Ohio State - Almond Buckeyes 

Virginia Tech - London Broil Potato Bites 

Copycat Petro's Chili & Chips - University of Tennessee

Unless you've been to a Tennessee game, you probably have no idea that Petro's Chili and Chips are a gameday staple at Neyland Stadium. Being wife of a Tennessee alumni and a gal who never misses chili-covered anything, I get down with this classic treat every time I attend a UT game. Petro's, founded in Knoxville and remaining a local favorite, is known for their chili and chips, and at every home game you'll literally see every other person you pass with one of these famous bowls in their hands. If you ever make it to Knoxville for a game, I suggest you get one. But until then, make your own! 

Grocery list:

• 1 lb ground beef

• 1/2 lb chorizo

• 1 large white onion - chopped

• 4 cloves garlic - minced

• 2 tbsp chili powder

• 1 tbsp cumin

• 2 (15 oz) cans fire roasted tomatoes

• 1 (4 oz) can green chiles

• 2 (15 oz cans) chili beans in chili sauce

• Kosher salt

• Pepper

• 2 bags Fritos corn chips

• Cheddar cheese - grated

• Tomatoes - diced

• Green onion - chopped

• Sour cream

Directions: 

1. Brown and drain the ground beef and chorizo in a soup pot or dutch oven. Add the onion to the beef and saute for 5 minutes or until soft, then add the garlic, chili powder, and cumin and cook one more minute. Add the fire roasted tomatoes, green peppers, chili beans, and 1/2 cup water. Stir together and add salt and pepper to taste. 

2. In paper, plastic, or styrofoam cups, add about two inches of Fritos to cover the bottom. Top with a generous portion of the chili. Finally, top with the cheese, tomatoes, green onions, and sour cream - in that order. Stir all the ingredients together to eat. 

** this recipe should make anywhere from 10 to 20 Petros depending on the cup size used. 

CHEERS TO FOOTBALL SEASON!!!

Balsamic Pork & Peach Skewers w/ Walnut Maple Butter

Everyone knows the saying "sweet as a Georgia peach," and boy is it true! Georgia is home to the juiciest, sweetest, most mouth-watering peaches, so for the University of Georgia, I had to create a peach recipe. I wanted to go savory, and since grilling is so popular for football games and tailgating, I thought, why not skewers? These are decadent and hearty at the same time! 

Grocery list (8-10 skewers): 

• 2 tbsp walnuts

• 1 tbsp maple syrup

• 5 tbsp butter - room temperature

• 1/2 cup balsamic vinegar

• 1 lemon - juiced

• 3 garlic cloves - minced

• 2 tbsp olive oil

• 1 tsp kosher salt

• 1/4 tsp red pepper flake

• 1 ( 1 to 1 1/2 lb) pork loin - cut into 1 inch cubes

• 2 to 3 large peaches - sliced 1/2 inch thick

• 2 tbsp mint -chopped

Directions: 

1. Make the compound butter. Put the walnuts in a food processor and blend until they're the consistency of dust. Add the maple syrup and the butter. Pulse until it all comes together. Dump the butter mixture onto plastic wrap and form into a log. Wrap it and refrigerate for at least one hour. 

2. Whisk the balsamic vinegar, lemon juice, garlic, olive oil, salt, and red pepper together in a large bowl. Add the pork and the peaches and press down so they're covered in the liquid. Cover and marinate in the refrigerator for at least one hour.

3. Heat a grill pan or grill to medium-high. Alternately thread the pork and peaches onto the skewers. Each skewer should have roughly 3 pieces of pork and 3 peaches. Grill the skewers for about 3 minutes on each side or until pork is cooked. 

4. Cut the butter into small pieces and place all over the warm pork and peaches. The heat will melt the butter over the top. Garnish with the chopped mint. 

CHEERS TO FOOTBALL SEASON!

Pumpkin Dumplings

It's not uncommon for me to cook while Tres is relaxing or watching football on the weekends. He's in the living room, and I'm in my happy place: the kitchen. A few Octobers ago, I hadn't been to the grocery store all week and we had nothing in the kitchen, but I felt like cooking. So I decided to just see what I could come up with... I had puff pastry, cream cheese, and canned pumpkin. About 30 minutes later, these dumplings were born! 

Grocery List: 

• 4 oz cream cheese - room temperature

• 1/4 cup pumpkin purée

• 3 tbsp maple syrup

• 2 tbsp powdered sugar

• 1/4 tsp, plus 1/8 tsp pumpkin pie spice

• 2 puff pastry sheets - thawed and lightly floured

• 1 egg - beaten

• 4 tbsp butter - melted

• 2 tbsp granulated sugar

Directions: 

1. Heat oven to 425 degrees. In a medium bowl, mix together the cream cheese, pumpkin purée, maple syrup, powdered sugar and 1/4 tsp of the pumpkin pie spice until smooth. 

2. Roll out the puff pastry until it's thin and easy to work with. Using a 4" to 5" bowl, cut out circles from each puff pastry sheet. You should have 18-20 circles. 

3. Working with one piece of dough at a time, drop a tsp of the pumpkin mixture into the center of the circle. Brush the sides of the dough with the beaten egg mixture. Fold the sides up like a dumpling, pinch the dough together at the top, closing it tightly. Do this for each piece of dough, place them all on a greased baking sheet, and brush the tops with more of the egg wash. Bake for 12-15 minutes or until golden. 

4. In a small bowl, mix together the granulated sugar and 1/8 tsp of the pumpkin pie spice. Brush the dumplings with the melted butter and sprinkle the sugar mixture on top. 

CHEERS TO A HAPPY HALLOWEEN!!!

Bacon Wrapped Quail w/ Apple Butter Glaze

A friend of mine, Hayley, who went to TCU told me that because hunting season begins during football season, in Texas they grill what they kill. Bacon wrapped quail happens to be one of the most popular tailgate recipes at TCU, and because I found a few quail at my local Fresh Market, I decided to give it a try. If you like bird, this is a fantastic catch!

Grocery list (2-4 people): 

• 4 whole quails

• 4 tsp olive oil

• Kosher salt

• Pepper

• 4 pieces thick cut bacon

• 1/4 cup Apple butter

• 1 tbsp agave nectar or honey

• 1 tsp Dijon mustard

• 2 dashes Worschestershire

Directions: 

1. Heat a grill to medium heat. Rub each quail with 1 tsp of olive oil and lightly salt and pepper on all sides. 

2. Put bacon on a plate lined with paper towels and cover with more paper towels. Put in the microwave for about 2 minutes until it starts to crisp but is still flimsy. 

3. Make the glaze by stiring together the apple butter, agave nectar, Dijon mustard, and Worschestershire in a small bowl. Brush each quail with the glaze on all sides. Tuck the legs of each quail in and wrap together with one slice of bacon, securing with a toothpick. Brush the glaze over all sides of the quail and bacon. 

4. Grill for about 20 minutes, turning every 5 minutes, and basting with the extra glaze each turn. Serve as an appetizer (1 quail per person) or a meal (2 quails per person). 

CHEERS TO FOOTBALL SEASON!!! 

BBQ Brisket Flatbread

Having family that lives in Austin, I can't help but respect the BBQ scene they've got going on over there. No, it's not Memphis BBQ, but it's different in a good way. Brisket is what they're known for in Texas, and it's more than safe to say it's a tailgate favorite. Served a number of ways, I thought why not go the flatbread route since everyone loves pizza! A night in the crock pot is all this beautiful piece of meat needs to create a perfectly delicious flatbread!

Grocery list (makes 2 flatbreads) 

For the brisket: 

• 1 tbsp olive oil

• 2 tbsp brown sugar

• 1 tbsp chili powder

• 1/2 tbsp smoked paprika

• 1/2 tbsp cumin

• 1 tsp liquid smoke

• 1 tsp salt

• 1/2 tsp pepper

• 1 (1-2 lb) brisket, fat trimmed

• 1 small onion - sliced thin

• 4 garlic cloves - minced

• 2 cups beef broth

• 1/2 cup Siracha ketchup (or regular ketchup with a few dashes of hot sauce)

• 2 tbsp cider vinegar

For the pizza:  

• 2 cans Pilsbury flatbread dough

• 1 cup store bought BBQ sauce

• 1 red onion - sliced thin

• 6 oz smoked gouda with bacon (or regular smoked gouda)

• 4 oz smoked cheddar

Directions: 

1. Prepare the brisket the night before you want to make the pizza. Heat olive oil in a saute pan over medium high. In a small bowl, mix together the brown sugar, chili powder, smoked paprika, cumin, liquid smoke, salt, and pepper. Rub the spice mixture on all sides of the brisket, coating well. Brown the brisket in the pan, about 1 minute on every side. 

2. Add the onion and garlic to the bottom of a slow cooker. Place the brisket on top and add the beef broth, ketchup, and cider vinegar. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. 

3. Take the brisket out and shred the meat wth a fork discarding the fat. Put the meat into a bowl and add about 2 tbsp of the liquid from the pot. Drain about half of the onions out of the liquid and mix together with the meat. 

4. Heat an oven to 425 degrees and spread each flatbread dough out on a separate baking sheet. Spread 1/2 cup of the BBQ sauce on each pizza, top with half the meat mixture, half the red onion, and half of both cheeses. Bake for 10-15 minutes until golden and bubbly. 

CHEERS TO FOOTBALL SEASON!!! 

Baked Skyline Chili - University of Cincinnati

Oddly enough right here in Memphis, we have a group of friends from Cincinnati, and it just so happens they all went to UC! It's become a tradition for us to tailgate together and attend the Memphis vs. UC games every other year when the Bearcats come to town. So this year, we will be eating my Baked Skyline Chili.  Thanks to these great friends, I was introduced to Skyline Chili a few years ago, and being a chili lover, I've been absolutely hooked ever since. So I thought I would try to replicate the recipe (I have to say it's pretty spot on), but I gave it a little makeover by baking it, casserole style. This makes it easy to transport and serve at tailgates and gameday. I promise, you don't have to be a Bearcat to fall in love with this dish! 

Grocery list: 

• 2 lbs ground beef (80/20)

• 1 tbsp olive oil

• 2 medium onions - finely chopped

• 3 garlic cloves - minced

• 4 cups beef stock

• 12 oz chili sauce

• 8 oz tomato sauce

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1/4 cup chili powder

• 3 tbsp unsweetened cocoa powder

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp cayenne

• 1/2 tsp all spice

• 2 bay leaves

• 1 lb spaghetti noodles

• 1 sweet onion- finely chopped

• 8 oz sharp cheddar - finely grated

Directions: 

1. Heat a large sauté pan over medium heat. One half pound at a time, finely ground the beef in a food processor or blender on low speed. When the meat is completely chopped, dump it into the sauté pan. Brown all meat and continue breaking up with a wooden spoon. Drain completely and set aside. 

2. Heat the olive oil over medium in a soup pot. Add the onion and garlic and sautee for about 3 minutes until translucent. Add the drained beef, beef stock, chili sauce, tomato sauce, apple cider vinegar, Worschestershire, chili powder, cocoa powder, cinnamon, cumin, salt, cayenne, all spice, and bay leaves. Stir to combine. Bring to a heavy boil then let simmer for 2-3 hours until it thickens. The consistency should be nice and thick. 

3. Boil the spaghetti noddles in a large pot of salted water for about 8 minutes or until al dente. Butter a large casserole dish and put the spaghetti in the bottom, top with the chili, the onions, and half the cheese. At this point, the dish can be refrigerated until ready to bake or baked immediately. 

4. When ready to bake, heat the oven to 400 degrees. Bake the Skyline for 15-20 minutes. Top with extra cheese when it comes out. 

CHEERS TO FOOTBALL SEASON!!!

Local Brew Cocktails

I know what you're thinking. Where's the BBQ?! I was really going to make this recipe a BBQ one but I already have a great one: my Pork Rind BBQ Nachos. Definitely give them a try - they're a Memphis staple with a healthy twist! BBQ will always be the first thing that comes to mind when it comes to Memphis (next to Elvis, of course), but any local Memphian will tell you we are also known for our local brews! Ghost River, High Cotton, Wiseacre, Memphis Made - these are all some of the best beers I've ever had in life, and Im not just saying that because I'm a local.  I wanted to represent a Memphis tailgate in the best way, so I decided to go with something you're sure to see there - local beers everywhere! Of course, I had to throw my own little spin on these brews and turn them into cocktails! If you're not from Memphis and can't get these beers, never fret... I've given examples of what types of beer to use with each recipe! 

Pumpkin Spice Shandy

Grocery List: 

• 1 bottle Ghost River Golden Ale (or any golden ale or golden beer)

• 6 oz Pumpkin Spice sparkling soda or sparkling water (found at Fresh Market)

Directions: 

Pour the golden ale into a large beer mug. Top it off with 6 oz of the soda or enough to fill the glass. Garnish with a straw. 

Blonde Hibiscus

Grocery list: 

• 1 tbsp hibiscus syrup (found in international markets or specialty stores)

• High Cotton Hefeweizen or ESB (or any kind of blonde, hefeweizen, or ESB beer)

• Hibiscus flower, for garnish (optional)

Directions: 

Add hibiscus syrup to a champagne flute. Top it off with blonde beer, hefeweizen, or ESB. Garnish with a hibiscus flower.

The Beers Knees

Grocery list: 

• 2 oz honey syrup (equal parts honey and water boiled and cooled)

• 1 oz gin

• 1 oz lemon juice

• Memphis Made Kolsch (or any pale, golden, or German ale)

Directions: 

In a cocktail shaker filled with ice, shake together the honey syrup, gin, and lemon juice. Pour into a glass filled with crushed ice and top with the ale. Garnish with a lemon wedge. 

Stout Russian

Grocery list: 

• 1 oz Khalua or coffee liquor

• 1 can Wiseacre Gotta Get Up To Get Down (or any coffee stout, coffee beer, or stout)

• 2 oz half and half

Directions: 

Pour coffee liquor in a lowball glass filled with ice cubes. Slowly pour in the coffee stout. Top with half and half. Stir together to drink. 

CHEERS TO FOOTBALL SEASON!!!

Vanilla Berry Shortcake

A few months ago, a couple of gals came over for a cooking class. I had so much fun teaching them a few new things, and the dessert we made happened to be such a hit, I had to put it on the blog. This Vanilla Berry Shortcake is not your traditional shortcake - it's got a fun spin on it and it's absolutely delicious! Thank you Nicole and Megan for inspiring this dish! 

WATCH THE VIDEO HERE!!! 

Grocery list: 

• 2 cups all-purpose flour (I like White Lily)

• 1 tbsp baking powder

• 1/2 tsp salt

• 5 tbsp granulated sugar, plus more for sprinkling

• 6 tbsp unsalted butter - cold and cut into small cubes

• 2 cups heavy cream, plus more for brushing

• 1 vanilla bean - split, seeds scraped out

• 1/2 tsp vanilla extract, plus a dash

• 2 cups fresh berries (any kind you like or several different kinds)

• 3 tbsp powdered sugar

Directions: 

1. Preheat the oven to 400 degrees. Whisk the flour, baking powder, salt, and 3 tbsp of the sugar into a bowl. Using a pastry cutter or fork, cut the butter into the dry mixture until it looks like coarse cornmeal.

2. In a measuring cup, add 1 cup of the heavy cream, vanilla bean seeds, and ½ tsp vanilla. Mix together well so they vanilla bean seeds are broken up. Make a well into the dry ingredients and pour in the heavy cream mixture. Fold everything together until the dough starts to form. Dump onto a floured surface and bring dough together until incorporated, but DO NOT overmix. Press dough out into a ¾ inch disk. Using a large cookie cutter, cut shortcakes into circles. Put cakes on a baking sheet lined with parchment paper, brush the tops with the extra cream, sprinkle with extra sugar, and bake for about 12 minutes or until golden. Let cool.

3. Make the filling by adding berries to a bowl with the remaining 2 tbsp sugar and stir together. Let mixture sit at room temperature for at least 30 minutes. In another bowl, make the whipped cream by whipping the remaining 1 cup cream with the powdered sugar and dash of vanilla until soft peaks form.

4. Cut shortcakes in half when cooled, fill with berries, & top with whipped cream.

Andrea's Cooktales - Series 2, Episode 12 -Vanilla Berry Shortcake

CLICK HERE FOR THE FULL RECIPE!

Chicken on a Stick

I asked a friend who went to Ole Miss what they eat at their tailgates, and she gave me a list of complete deliciousness! But then she said that it may sound odd, but they also eat lots of "chicken on a stick." This made me want to jump up and down with excitement because when she said that, I knew that would be the perfect representation of an Ole Miss tailgate food item! Being a Mississippi girl myself and attending Delta State University, I know a thing or two about a gas station chicken on a stick. In the Delta, we ran through chickens on a stick like they were a food group! So with that being said, here's a little taste of Mississippi for you! 

Grocery list (6-8 sticks): 

• 2 lbs boneless, skinless chicken breast

• 1 (16 oz) jar dill pickle chips

• Kosher salt

• Pepper

• 1 1/2 cups buttermilk

• Vegetable oil - for frying

• 2 cups all-purpose flour

• 1 tbsp corn starch

• 3/4 cup beer

• 3/4 cup soda water

• 1 tsp honey

Directions: 

1. Cut chicken into 1 1/2 inch cubes. Alternately thread chicken and pickles onto skewers. You should have about 5-6 pieces of chicken and 5-10 pickles on each skewer. Salt and pepper the chicken on all sides. Add threaded skewers to a long, shallow bowl and cover in the buttermilk. Cover and put in the fridge for at least one hour. 

2. Heat about 2 inches of vegetable oil to 375 degrees in a dutch oven or cast iron large enough to fit the skewers. In a wide, shallow bowl add 1 cup of the flour. In another wide, shallow bowl whisk together 1 cup of the flour, corn starch, beer, soda water, and honey until smooth. 

3. Working one at a time, take each skewer out of the buttermilk and let the majority of the liquid drip off, dip the skewer into the flour lightly coating the chicken and pickles, then dredge into the batter coating the chicken and pickles. Fry the skewers in the hot oil for 6 to 8 minutes or until golden. Fry up to three skewers at a time but no more - overcrowding will cause the oil temperature to go down. 

4. Drain the fried skewers on a baking sheet covered in paper towels. As soon as they come out of the oil, sprinkle with kosher salt. 

CHEERS TO FOOTBALL SEASON! 

Drummies w/ White BBQ Sauce

Grocery list: 

• 20 drumettes

• Kosher salt

• Pepper

• 2 cups buttermilk

• Vegetable oil - for frying

• 1 cup flour

• 1 tbsp garlic powder

• 2 tsp paprika

• 3/4 cup mayonnaise

• 3 tbsp apple cider vinegar

• 1/2 lemon - juiced

• 1 tbsp Dijon mustard

• 1/2 tsp horseradish

• 1/2 tsp sugar

• 1/4 tsp liquid smoke (optional)

Directions: 

1. Salt and pepper the drumettes on all sides. Put them in a large bowl and cover with the buttermilk. Refrigerate for at least 1 hour. 

2. Pour about 2 inches of vegetable oil into a Dutch oven or cast iron skillet. Heat over medium until a thermometer reads 375 degrees. In a shallow bowl, whisk together the flour, garlic powder, and paprika. Remove the drumettes from the buttermilk and dredge in the flour mixture. Fry for about 7 minutes, 3-4 drumettes at a time, not overcrowding the pan. Let drain on a baking sheet lined with paper towels. Sprinkle lightly with salt when they come out of the oil. 

3. In a medium bowl, mix together the mayo, apple cider vinegar, lemon juice, Dijion mustard, horseradish, sugar, a dash of salt, and liquid smoke (if using). Before serving the drummies, drizzle them with the white BBQ sauce.

CHEERS TO FOOTBALL SEASON!! 

Maple Bacon Biscuits

I talked to a couple of galfriends of mine who went to State and found out a pretty neat story! State football games are notorious for being held on Saturday mornings; therefore, breakfast and brunch are often the tailgate foods served up. A local shop in Starkville, The Biscuit Shop, is really popular and sells out crazy fast on gameday. They carry unique, seasonal homemade biscuits such as King Cake, Hot Chocolate Buttermilk, Red Velvet, and Sweet Potato. A fall favorite is Maple Bacon, so I decided to recreate it. These are absolutely to die for... You have to make them!!!  Grocery list: 

Biscuits:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 8 tbsp butter - cold, plus more for the pan

• 7 slices bacon - fried and chopped

• 1/2 cup milk

• 1/4 cup heavy cream, plus more to brush the biscuits

• 3 tbsp maple syrup

Glaze: 

• 1/3 cup powdered sugar

• 3 tbsp maple syrup

• 1 tbsp water

Directions: 

1. Heat oven to 450. In a large bowl, whisk together the flour, baking powder, and salt. Cube the butter into small pieces and add to the flour mixture. Using a pastry cutter or your hands, incorporate the flour into the flour, working quickly, until the butter pieces become very small and the mixture looks like cornmeal. Add about 3/4 of the bacon bits and stir to combine. 

2. Make a well in the center of the flour mixture and add the milk, cream, and maple syrup. Using your hands, slowly start to bring the dry ingredients over the wet ingredients and begin to incorporate until the dough comes together in a ball. Once it's somewhat combined, dump the mixture on a floured board and bring together by lightly kneading -- but don't overwork -- the less you handle your dough, the fluffier your biscuits will be. Flatten dough out until it's about 1 inch thick and cut out biscuits using a small biscuit or cookie cutter. 

3. Butter the bottom and sides of a cast iron pan and add biscuits, allowing them to touch. Brush the extra cream over the top of the biscuits. Bake for about 20-25 minutes or until golden. 

4. For the glaze, whisk together the powdered sugar, maple syrup, and water until smooth. When the biscuits are cooled, drizzle the glaze over the top of the biscuits and sprinkle with the rest of the bacon bits. 

CHEERS TO FOOTBALL FOOD!!! 

Muffaletta Crostini

Being so close to New Orleans, it's no surprise Muffalettas are a regular tailgate food at LSU games. When I travel to New Orleans, I always make sure to eat a Muffaletta at some point on the trip -- there's just nothing like a delicious olive salad stacked with some of the best meats that exist, squished in between two pieces of bread. I thought for gameday it may be fun to do Muffalettas with a twist. Small bites are great for tailgating and parties, so I took the well-known sandwich and turned it into bite sized crostinis! 

Grocery list: 

• 1 french loaf

• Olive oil

• 1 cup pimento stuffed olives - chopped

• 3/4 cup kalamata olives - chopped

• 1/2 cup pepperoncini - chopped

• 1/2 carrot - peeled and minced

• 1/2 celery stick - minced

• 2 garlic cloves - minced

• 1 1/2 tsp oregano

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 tsp kosher salt

• 1/4 tsp pepper

• 15 salami deli slices

• 15 proscuitto deli slices

• 8 slices provolone cheese

Directions: 

1. Heat oven to 400 degrees. Cut french bread into about 30 slices and place on a baking sheet. Brush bread with olive oil and bake for about 6-8 minutes. 

2. In a medium bowl, add the pimento stuffed olives, kalamata olives, pepperoncini, carrot, celery, garlic, oregano, olive oil, red wine vinegar, salt, and pepper. Mix together well. Refrigerate until ready to use - at least one hour to get full flavor. 

3. Cut the salami and proscuitto deli slices in half and cut the provolone slices into fourths - you should have 30 pieces of each. Take each crostini and top with the proscuitto, then the salami, then the provolone. Spoon some of the olive salad over the top and serve. 

CHEERS TO FOOTBALL FOOD!!! 

Roasted Red Snapper w/ White Balsamic Tomatoes

Every year Tres and I take a trip to Destin with friends. Because we all stay on the same condo, one night becomes a big cook-fest. I plan a menu of fresh gulf fish paired with delicious produce and have some girlfriends come over to help me cook. This year I made this snapper, and it was a huge hit! 

WATCH FULL VIDEO HERE!!!

Grocery list: 

• 4 (4-6 oz) snapper filets

• Kosher salt

• Pepper

• 2 lbs plum tomatoes - chopped

• 2 cups basil - chopped, plus extra for garnish

• 1/4 cup white balsamic reduction

• 3 garlic cloves - minced

• 1/2 tsp red pepper flake

• 1/2 cup white wine

• 1/4 cup good quality extra virgin olive oil, plus more for drizzling

Directions: 

1. Heat oven to 400 degrees. Place each snapper filet on a large piece of aluminum foil. Season both sides with salt and pepper. Fold the sides of the foil up to make a shallow bowl around each filet. Place on a baking sheet. 

2. In a large bowl, combine the tomatoes, basil, balsamic reduction, garlic, red pepper flake, 1 tsp salt, and ½ tsp pepper. Mix together, taste, and add extra salt and pepper if needed. Spoon the tomato mixture over each filet, completely covering the fish. Add about 2 tbsp of white wine and drizzle 1 tbsp extra virgin olive oil to each filet. Fold the sides of the foil up to close, making a package but leaving a small opening in the top.

3. Roast fish for 15-20 minutes or until cooked through. Serve each filet on a plate with the tomato mixture and juices on top. Top each piece with extra basil and a drizzle of olive oil.

CHEERS TO HAPPY EATING!!! 

Andrea's Cooktales - Series 2, Episode 11 - Roasted Red Snapper w/ White Balsamic Tomatoes

LINK TO FULL RECIPE