Sunday September 06, 2009

Peach Cobbler

To continue with this years theme of posting recipes from the opponents region, here is one using Georgia's best known food... peaches ( we all know South Carolina peaches are bigger, juicer and sweeter though!!!)

Cobbler filling:

* 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
* 3/4 cup brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon vanilla
* 1 tablespoon flour
*

Cobbler crust:

* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3 tablespoons brown sugar
* 4 tablespoons unsalted butter, cut into small pieces
* 2/3 cup buttermilk
* 1 tablespoon brown sugar, for topping
* Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.

Thursday August 20, 2009

another New dish from Terry Don Phillips. Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
3 cups diced peaches (fresh preferred, but can use frozen that have been thawed and drained)

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Cream together butter and sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not overstir. Spoon into pan. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioners’ sugar or top with a light lemon glaze. Serves 12 to 14.

Thanks again to Mr. Phillips for these recipes.

NEW From Mr. Terry Don Phillips Dill Sour Cream Potato Salad

3 lbs. unpeeled new potatoes
2/3 c. light mayo
8 oz. light sour cream
2 T. chopped fresh dill
2 T. grated onion
2 T. chopped fresh parsley
1 t. salt
1/2 t. pepper

Cook potatoes on stovetop or in microwave. Cool completely, then cut into bite-size pieces. Mix remaining ingredients and add to potatoes. Refrigerate. Makes 8 servings.

It seems the blog is reaching new heights! our wonderful athletic director at Clemson has decided to share some of his favorite saturday dishes! a Special thanks to TDP!!!

bdog94tiger01® Phesant Pate

1) Defrost whole pheasant and remove head.

2) Make up brine solution with lukewarm water and about 1/4 cup of salt.
Use enough water to fully cover the bird. Soak bird in brine for at least
30 min. (This pulls all the blood out of the tissues and makes for a
cleaner tasting meat.)

3) Make up a glazing/basting sauce; I used:
a: 12 oz of Blenheim Ginger ale (cause I had it available)
b: 4-5 Tblspns of Honey (or Pure Cane Syrup)
c: 2-3 Tblspns of Chipotle Sauce (either Tabasco Chipotle or some
Mexican Chipotle Sauce)
d: Salt and Pepper to Taste

4) Slowly cook the sauce and reduce the volume of the sauce by about half
until sauce becomes fairly thick.

5) Heat up Smoker to about 210-215 Deg F (I had mine at 225 and I thought
it was a little warm for the bird). I used a mixture of both apple and
cherry wood chips in the smoker. (Don't forget to soak the chips in water
at least 30 minutes prior to putting chips in the smoker.)

6) Take pheasant out brine and dry off bird. Crack some black pepper on
the breast and legs.

7) Find some thick cut bacon (mine was peppercorn coated) and wrap the
bacon around the legs and breast of the bird. Secure the bacon onto the
bird by using toothpicks.

8) Baste the bird once with the sauce prior to putting bird in smoker. (Be
sure to save at least one third of the basting sauce for after the bird is
smoked, this will help give the bird a smoky sweet taste.)

9) Place bird in smoker for no more than 2 hours and 10 minutes at the
target temperature. About half way though smoking time, open the smoker and
turn over the bird. While the smoker is open, add another cup of woodchips
onto the chip pan/tray.

10) After the birds are smoked, remove the birds from heat and allow them
to cool on the rack. (About 15 minutes)

11) Remove the strips of bacon and set aside. Hand pull all of the meat
from the legs and cut the breasts away from the breast bone. (Take special
care on the legs, on the "calves" of the bird there are little tendons on
the meat that are kind of spiny. Try and remove the meat from the tendons
and throw the tendons away.)

12) Lightly mince the breasts, leg meat and bacon and place into a
Cuisinart. Pulse chop the meat until it is finely cut. (Don't turn on the
Cuisinart, this just turns the meat into paste.)

13) Remove the meat and place into a mixing bowl.

14) Cut up 3 oz of Fontina cheese and place it in Cuisinart. Pulse chop it
until it is finely cut. Add into bowl with meat. (I like Fontina here
because it is a soft, yet tangy cheese that helps balance the sweet from
the glaze.)

15) Use remaining glaze, if needed add a little Extra Virgin Olive Oil (EVO)
and your favorite BBQ sauce (but it needs to be a mildish type sauce) into
the mix and then use a big spoon to roll the mixture together until cheese,
sauce and meat is fully homogeneous.

16) Let meat pate rest for a few hours as this really allows some of the
flavors to meld.

17) Serve with Triscuits and a cold beverage and ENJOY!!!

Lynchburg Lemonade

Nothing says TENNESSEE like Jack Daniels. Here is a classic recipe for a cool refreshing beverage that you can enjoy while making your memphis style ribs

1 part Jack Daniel's® Tennessee whiskey
1 part sweet and sour mix
1 part triple sec
4 parts Sprite® soda

remember to send in your recipes by wither T-mail or email tag240@jwu.edu

Monday August 03, 2009

Memphi style BBQ

Great recipe for some Memphis style BBQ ribs. smokers can be purchased at wal-mart for under 50 bucks usually.

We are going to go on a slightly different journey this year. Instead of just posting good tailgating recipes, I am going to focus more on posting recipes that are relevant to our opponents geography. Since we play MTSU first, i thought we would start with some memphis BBQ. As always, feel free to send in any/all recipes to my T-mail.

For the mop sauce

* 1 1/2 cups cider vinegar
* 2 cups apple cider
* 2 bay leaves
* 4 cloves garlic, finely minced
* 3 tablespoons hot sauce
* 1 tablespoon salt
* 3/4 cup BBQ Rub, recipe follows

For the rub

* 1/4 cup paprika
* 1/4 cup dark brown sugar
* 2 tablespoons black pepper
* 1 tablespoon salt
* 1 tablespoon celery salt
* 2 teaspoons garlic powder
* 2 teaspoons dry mustard
* 2 teaspoons cumin
* 1 teaspoon cayenne pepper

Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Thursday September 18, 2008

Shrimp Ceviche

Thanks to midvalleytiger for this submission

SHRIMP CEVICHE

Ingredients
1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
tortilla chips

Make It
Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days.

Sorry that it has been a while since my last update, my computer has been out of commission and i have been really busy with a new job. keep sending in the recipes!

Wednesday August 20, 2008

Bok Choy Salad

This recipe comes from inside the athletic department at Clemson!!! Linda McCuen, the wife of men's tennis coach Chuck McCuen sent this to me and it looks great. for those of you who do not know what Bok Choy is, it is an asian cabbage. VERY GOOD!

Bok Choy Salad

2 (3 oz) packages of Ramen noodles, any flavor

1/2 c. sunflower seed kernels

3 T. slivered almonds

1/2 c. sugar

1/4 c. olive oil

1/4 c. cider vinegar

2 T. soy sauce (low sodium works well)

1 bok choy, shredded

6 green onions, chopped

Preheat oven to 350.

Bring sugar, olive oil, soy sauce, and vinegar to a boil in a saucepan. Set aside to cool.

Remove flavor packs from Ramen noodles. Add to sugar mixture.

Crumble noodles and combine with sunflower seeds and almonds. Spread on a 15x10 jelly roll pan. Bake for 8-10 minutes until just golden brown.

Place bok choy and onions in a bowl. Drizzle with sugar mixture. Add Ramen mixture and toss well.

RECIPE OF THE WEEK!!!.........Ming's Ribs

2 whole slabs of pork baby back ribs

Dry Rub: (The purist will make their own rub. I usually use Emeril's Rib Rub when I'm in a hurry, available in most grocery store spice aisles.)
8 tablespoons light brown sugar, tightly packed
3 tablespoons salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 cloves garlic, chopped

Other:
Heavy Duty Aluminum Foil (must be large enough to completely wrap the ribs)
Yellow Mustard
Napkins. Lots of napkins.

Prep:
Lay 2 sheets of foil on the counter, shiny-side down.
Place 1 slab of ribs in the center of each sheet (ribs should be at room temp)
Coat each slab with plain yellow mustard, each side
Generously apply dry rub to both sides and "pat" into the meat
Wrap in foil by taking the two sides of the foil, pinching them together, and gently rolling down. Then roll the two ends. This ensures a good seal.
Place into a refrigerator overnight.

Prep Braising Liquid:
Combine all ingredients into a microwave safe dish
You may refrigerate until needed.
When ready to use, microwave for about a minute and whisk to incorporate the melted honey.

Cooking:
Preheat your oven to 250 degrees
Place rib/foil "envelopes" onto baking sheet
Carefully unroll one end of each, and open to create a type of funnel
Pour half of braising liquid into each, and tip the baking sheet up to distribute the liquid
Seal up the ribs again
Cook at 250 for 2 1/2 hours

Final Prep:
Remove from oven
Drain liquid. I usually do this by placing the ribs over a bowl and cutting a small whole in each side of the foil, directly in the middle of the slab, allowing the liquid to drain. This allows me to keep the foil on the ribs until I'm ready to serve.
Note: You may put liquid into a wide pan and reduce to create a pretty doggone good glaze.

Serving
Pack ribs and head to your tailgate
When ready, fire up the old grill
Carefully remove ribs from foil (they'll be incredibly tender, so be careful not to let them fall apart)
Place on a hot grill for 10-15 minutes
Remove and serve
Sit back and enjoy the best ribs you've ever had, and be amazed at the knowledge that they were oven-cooked

This looks wonderful! thanks to Mingpd23® for sending this in! and CONGRATS on having this weeks best recipe

Keep sending in recipes to tag240@jwu.edu or tmail them to me and you could be next weeks winner!!!!!!

Baked Cheese Grits

Sent in by CUTiger1989®
Thanks!!!

2 eggs, beaten
1 1/2 cups milk
2 tablespoons melted butter
3 cups cooked grits
1 1/2 cups grated white cheddar, plus 1/4 cup for top
1/4 teaspoon paprika
Pinch cayenne pepper
Salt and white pepper
3-4 strips cooked bacon

Preheat oven to 400 degrees F.
Butter, or spray with cooking oil, a 1 quart oval gratin dish. Whisk eggs; add milk, melted butter and fold into grits with cheese and spices. Bake 40 minutes until browned. Sprinkle reserved cheddar cheese and place (or crumble) bacon strips over grits during last 10 minutes.

Sorry for the delay in updating the blog, i have been moving back to school and trying to get settled in a new place.

Kepp sending in the recipes to tag240@jwu.edu or tmail them to me!!!

Tiger Paw Drink

Tiger Paw

2 oz citrus vodka
2 oz lemon juice
1 tbsp sugar
ice
fill with orange soda

Add vodka, lemon juice, ice, and sugar in a mixing glass and shake. Pour into a cup and add orange soda. Stir.

Thanks to WisenTiger for sending this great adult beverage in

Thursday August 07, 2008

Recipe of the Week!!! Clemson Caviar

Today we have our first "Recipe of the week" submission to Tailgating with tigerchef®. This terrific recipe comes from Tillman Girl® and is absolutely FANTASTIC. It just happens to be one of my all time favorite "chip dips"

Clemson Caviar

1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange or yellow bell pepper, finely chopped
1 red or sweet onion, finely chopped
2 avocados, peeled and finely chopped (optional)
1 can black-eyed peas, rinsed and drained
1 can black beans, rinsed and drained
2 cloves garlic, finely chopped
1 (8 ounce) bottle Kraft Zesty Italian salad dressing (regular or lowfat)

Directions

Mix all together.
Let sit at least 2 hours before serving. (overnight is best)

Serve with Tostitos scoops chips.

Congrats to Tillman Girl® and remember to keep sending in your recipes and maybe you will have next weeks "Recipe of the week!!"

Send recipes to tigerchef via tmail, or email them to him at tag240@jwu.edu

Wednesday August 06, 2008

CINCINNATI STYLE CHILI

This recipe is one that i am particularly glad to get. It comes from another Clemson "celebrity." Writer/radio show host/commentator/fan Dan Scott sent this one to me and it looks great! Who doesn't like chili?

- One-and-a-half pounds of lean ground beef
- One 29 ounce can of tomato sauce
- One 14 ounce can of whole peeled tomatoes
- Small onion, chopped
- Half teaspoon of cinnamon
- Half teaspoon of allspice
- One teaspoon of salt
- Half teaspoon of pepper
- One-and-a-half Tablespoons of chili powder
- One Tablespoon of white vinegar
- One toe of garlic
- Three bay leaves

In a skillet, brown the ground beef. Add the chopped onions to the beef while browning.

In a separate large pot, add all the other ingredients and mix well. When beef is brown, add beef to pot and mix all ingredients well. Cover and cook on low for 4-5 hours.

Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with shredded cheddar cheese. Add chopped onions and/or beans if desired before topping with cheese.

Keep sending in recipes to tag240@jwu.edu or tmail them to tigerchef

Thanks for reading the blog and if any of you have questions or comments feel free to send those also.

Monday August 04, 2008

101romad®'s Smoked Fatty

This recipe can be modified to use pretty much any meat such as lamb,
beef, italian sausage, any stuffing, and any sauce or topping. Be
creative with your ingredients. I've made breakfast fatties with boiled
eggs. Some people wrap them in bacon but it won't crisp unless put
directly over hot coals.

1lb. Bulk sausage
approx. 1/4 cup chopped red onion
approx. 1/4 cup chopped tomato
approx. 1/4 cup chopped bell pepper
approx. 1/4 cup shredded cheddar or mozzarella
Sea salt (or kosher)
Fresh ground pepper
Mrs. Dash Original Blend
Sweet Baby Ray's BBQ sauce
Hickory, mesquite, or oak for smoking

Roll out the sausage to make a rectangle about 1/4 inch thick, approx
5"x7".
Put the onion, tomato, and pepper down the middle of the sausage
Sprinke cheese over filling
Salt and pepper to taste
Fold over sides of sausage to make what looks like a mini-meatloaf, seal
up well
Sprinkle Mrs. Dash, salt, and pepper over top. Rub in lightly

Put on grill set up for indirect cooking or smoker for low and slow
(somewhere around 225-275 for either method)
Once preheated and smoke started, place fatty on and cover grill/smoker
Keep smoke flowing for at least 30 minutes and don't open for at least
30-45 minutes, preferably 1 hour, to let sausage set
After 1 hour you can lightly baste with BBQ sauce and add a little more
smoke
Monitor temp until it reaches at least 165 internal(approx 2-3 hrs
total). Take off, let it rest a few minutes, and slice.

I've made these with 2-3 lbs of meat also. The larger ones make a great
alternative to burgers.

Thanks for the recipe 101!!

keep sending in your recipes via tmailing tigerchef or email them to
tag240@jwu.edu

don't forget, we still have our recipe of the week coming up on thursday so get your submissions in before then!

Rhymer Shish Kabobs

This next dish come from T-nets own, Scott Rhymer
looks wonderful! Thanks for the entry Scott.

First, you must make the marinade...which is the key ingredient.
2/3 Cup Oil
1/4 Cup Vinegar
2 and 1/2 teaspoons of salt
2 and 1/2 teaspoons of Italian seasoning
1/4 teaspoon pepper
2 and 1/2 teaspoons instant onion
1/4 teaspoons garlic powder

Slice up into bite size pieces the following:

2 pounds of sirloin and/or chicken. (While steak is the primary choice, the chicken actually absorbs the marinade better. But we do both).
2 cups of boiled onions
2 large green peppers
Mushrooms (the bigger ones do better on the skewers).
Tomatoes
Zucchini

Combine above and pour marinade over and into a gallon zip lock bag. Place in the refrigerator overnight to let it soak in really good.

Skewer the meat on separate skewers than the veggies because of varying cook times. Skewer all prior to going to the tailgate spot and place in a cooler. At the tailgate spot, grill meat and veggies and then and then place all into a large bowl.

After eating, place any leftovers in a new zip lock bag and place in the cooler. It is great at halftime or after the game as a snack.

thanks to everyone that has been sending in recipes, remember to keep bringing them in so we can have our very own Tigernet CookBook!!!

tmail the recipes to tigerchef
or email them to
tag240@jwu.edu