Tailgreat: How to Crush It at Tailgating

Description

Bring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence. John Currence is one of the most celebrated and beloved chefs in America, but he's also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po'Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory. RECIPE LIST Chapter 1 11:00 KICK OFF Smoked Ham Biscuits with Cultured Butter Smoked Shrimp Breakfast Burritos, Roasted Tomato Salsa Creole Breakfast Casserole Huevos Rancheros Grits Casserole Duck Confit and Hash Brown Casserole Breakfast Reubens Day-Old Croissant and Sausage “Bread Pudding” Shrimp and Cheese Grit Soufflé Lamb Kheema Puffs, Spicy Indian Ketchup Grilled Vegetable Quiche, Red Bell Pepper Coulis Potato Pancakes, Homemade Yogurt, Smoked Trout, Pickled Red Onions Chapter 2 CHALK TALK Indian-Spiced Oyster Cracker Chaat Pimento Cheese Sausage Balls Cucumber “Quick” Pickles Baked Vegetable Samosas, Spicy Red Bell Pepper Aioli Oil-Poached Tuna, Caper and Anchovy Aioli Beef Empanadas, Traditional Chimichurri Spicy Fried Chicken Buttered Popcorn Malaysian BBQ-Glazed Turkey Necks Crab-Boil Boiled Peanuts Becky’s Cheese Puffs Korean BBQ Wings Sweet-Spicy Rosemary Pecans Green Onion and Country Ham Hush Puppies, Pineapple-Rum Barbecue Sauce Chile-Roasted Mixed Nut Chex “Mex” Vietnamese Veggie Spring Rolls, Sweet Dipping Sauce Alabama Firecrackers and Fried Chicken Salad Chargrilled Oysters, New Orleans–Style Remoulade Chapter 3 WRAPPIN’ IT UP AND MOVIN’ THE STICKS Indian-Spiced Shrimp Skewers, Harissa Thai-Spiced Chicken Skewers, Peanut Dipping Sauce Asian Duck Meatball Lettuce Wraps, Tangy Hoisin Caramelized Onions and Soy-Braised Pork Lettuce Wraps Turkey and Ham “Cobb” Wrap Grilled Shrimp and Crunchy Vegetable Wraps, Sweet and Spicy Dip Grilled Tuna Tostadas, Spicy Avocado, Pickled Onion Pico Grilled Wedge Salad on a Stick, Black Pepper Ranch Dressing Indian-Spiced Lamb Kebabs, Raita, Naan BBQ Chicken and Apple Kebabs Chapter 4 THE “OLE CHILI DIPPER” Spinach and Roasted Mushroom Dip Warm Caramelized Onion and Blue Cheese Dip Grilled Corn Guacamole Chili and Cheese Frito Pie Cumin-Scented Pinto Bean Dip, Sour Cream and Lime God’s Own Buffalo Chicken Dip Smoked Trout Dip, Homemade Sesame Crackers Traditional Crudités with Herbed Fromage Blanc Chapter 5 THE SIXTH MAN Elote Salad (Esquites) Moroccan-Spiced Deviled Eggs Roasted Potato and Blue Cheese Pot Sal Smoked Shrimp Salad Hoppin’ John Salad, Crispy Bacon, Sherry Vinaigrette Grandmother’s Cream Corn Mississippi Delta Cucumber and White Onion Salad Chili and Lime Pasta Salad Steen’s Roasted Carrots, Chèvre, Hell Fire–Spiced Pecans, Microgreens Chapter 6 BOWL GAMES White Bean and Chicken Chili, Cornbread Croutons Roasted Crawfish and Crispy Andouille Mac and Cheese Perfect “10” Chicken Pot Pie Italian Sausage and Tomato Tabbouleh Turkey Neck and Bacon Black-Eyed Pea Gumbo Hot Chicken Fried Rice Roasted Shrimp and Vegetable Pasta Salad Cilantro and Peanut Rice Noodles Spicy Five-Bean Salad Poblano Pepper and Caramelized Onion Queso Fundido Ham Hock–Red Beans and Rice Medal-Winner Black Bean Chili Spicy Vegetarian Stewed Lentils Chapter 7 SQUEEZE PLAY Pork Belly Steamed Buns Muffulettas Beef and Cheddar Hot Dog Links Boudin-Stuffed Kolaches, Homemade Spicy Yellow Mustard Black-Eyed Pea Falafel and Tzatziki Pita Pockets NOLA Roast Beef Po’boy Bites Slugburger Sliders Baharat-Spiced Sloppy Joe, Apple Slaw Spicy Carnitas Tacos with Roasted Vegetable Salsa Slow Cooker Mini Philly Cheesesteaks Grilled Portobello and Provolone Sliders Grilled Chicken Confit, Bread and Butter Pickles, White Sauce Gruyère and Prosciutto Grilled Cheese with Fig Preserves Chapter 8 FOURTH AND 9 Italian Sausage Ragu–Stuffed Peppers Goat Shepherd’s Pie Easy as Pie Oven BBQ Ribs Roasted Chicken Enchiladas Sweet Mustard Pulled Pork Chicken and Andouille Jambalaya Duck and Tasso Red Bean Cassoulet Lamb Biryani and Raita Turkey à la King with Buttermilk Biscuits Chapter 9 THE 19TH HOLE Sister’s Chocolate Chip Cookies Mississippi Mud Brownies Blueberry and Cinnamon Hand Pies Austin’s Muddy Buddy Mix Triple Chocolate/Cherry Layer Cake Snickerdoodle Whoopie Pies “Elvis” Peanut Brittle and Peanut Butter-Banana Pudding Buttermilk Chess Pie Bites Sweet Potato–Pecan Cakes with Marshmallow Cream–Rum Syrup Cayenne-Spiced Pralines Chapter 10 THE FREAKING REFS!!! The Flora-Diddy Planter’s Punch “Punch” Pickled Peach and Orange Sangria Blanca Paloma Fizz Sprocket (Spritzer with a Rocket Afterburner) Julep Spritz Don Shula Frozen Pineapple, Lime, and Pepper Vinegar Margaritas Chai-Spiced Nog Frozen Harvey Wallbanger French 150 Punch-Drunk Punch Mothers’ Ruin Punch Ole Marge Maybelle Punch Chapter 11 THE CADDY SHACK Creole Seasoning Barbecue Spice Rub Caramel Sauce Simple Syrup Lime Simple Syrup Clarified Butter Bay Oil