Peach and Scallop Ceviche

Tailgating season is finally here! I hope you enjoyed the start to the college football season last night. Planning on tailgating this weekend? Try this Peach and Scallop Ceviche. This South Carolina inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops. If you are a Clemson Tiger fan, you can theme your ceviche with yellow/orange peaches and purple bell peppers. Gamecock fans can serve theirs with white peaches and red bell pepper. Either way, this light and refreshing appetizer is a great item to serve on a hot game day before an evening kickoff. Good luck to your team this weekend and happy tailgating!

Peach and Scallop Ceviche
 
Recipe By:
Serves: 8

Ingredients
  • 1 pound dry pack scallops
  • ¼ cup fresh squeezed lime juice
  • 2 Tablespoons fresh squeezed orange juice
  • 1½ cups peeled bite sized peaches (yellow or white)
  • ½ cup finely diced bell pepper ( purple or red)
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • 1 teaspoon brown sugar
  • 1 teaspoon seeded finely chopped jalapeno pepper
  • ½ teaspoon freshly grated lime zest
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ⅛ teaspoon freshly grated orange zest

Instructions
  1. Put scallops into a large bowl. If scallops are large, cut into to halves or quarters to make bite sized pieces. Add the lime juice and orange juice. Toss the scallops to cover. Chill in refrigerator or cooler, tossing every few minutes, until scallops reach your desired level of “cooked,” about 20 to 30 minutes.
  2. While scallops are “cooking,” put the peaches, pepper, shallot, cilantro, mint, brown sugar, jalapeno, lime zest, salt, pepper and orange zest into a medium bowl. Stir until mixed.
  3. Add the peach mixture to the scallops. Toss until all ingredients are mixed. Adjust salt and pepper if desired. Serve.

 

Breakfast Cookies


I always admire those who are first at a tailgate. These early risers are there long before kickoff to set up the tent, get the smoker or grill fired up, and be the first to welcome everyone in for game day! If you are an early riser or have one in your tailgating group, send these breakfast cookies along with them. Yes, they are technically a cookie, but when you taste the wheat germ, old fashioned oats, coconut, toasted almonds, apricot, golden raisin, and dried cranberries, it feels like you are eating a balanced breakfast. Served with a french press filled with hot coffee, you have a breakfast that will help those early risers get the tailgate ready for you! In the off season, these cookies are great for any type of day. Once you tailgate with them, they will surely enter your regular cookie rotation.

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Fresh Peach Salsa

With school beginning and college football about to begin, summer is rapidly coming to a close. This sassy peach salsa is full of bright flavors and designed to take advantage of late summer peaches and plums. Like all salsas, it shows great versatility. It can be served as an appetizer with chips, or as a condiment on fish tacos. If you want to have it sit on a bun, try adding goat or cheddar cheese to your salsa topped chicken sandwich. When serving this to friends at a late summer BBQ or tailgate, you can’t go wrong!

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BLT Pesto Sliders



Who is ready for football season? Sally and I are. Have you thought about what you will be bringing to your tailgates this fall? For an early season game, take advantage of summer’s heirloom tomatoes and serve these BLT Pesto Sliders. The BLT component comes from the thick cut bacon, arugula, and tomato. With the addition of Basil Arugula Walnut Pesto and mozzarella cheese, you have a sandwich that will satisfy your guests’ appetizer or main meal cravings!

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Smoky Barbecue and Cheddar Egg Roll




College football season is almost here! Are you taking these last few weekends before the season starts to test out a few new recipes or make sure your equipment is ready to go. If you are smoking a pork shoulder, you are bound to have some leftover meat. Sally’s Smoky BBQ and Cheddar Egg Rolls are the perfect way to make use of any leftover shoulder meat. If you aren’t smoking a shoulder, head over to your favorite barbecue restaurant and order a few pounds to go. Smoky Barbecue and Cheddar Egg Rolls can be cut in half and served as an appetizer or grab two for a full entree. Either way, they are a perfect food to have on your plate during the NFL Preseason games this weekend!

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Roasted Yellow Tomato Soup

There is something comforting about a warm bowl of rich red tomato soup. That comforting feeling is perfect for a cool and rainy afternoon or when you are on a break from sledding and snowman building. Tomato Soup is not ideal for the heat of an August afternoon. Or is it? Inspired by her garden’s bounty of yellow tomatoes, Sally has created a Roasted Yellow Tomato Soup that is perfect for a warm fall or late summer get together! This velvety and  vibrant soup is full of tomato flavor and provides that same comforting feeling without overheating. The beautiful yellow color that would look great on any tailgating or dinner party spread. You can serve it warm, at room temperature, or slightly chilled.

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Bacon and Chipotle Gouda Cornbread Croutons

A crouton isn’t limited to the buttered sourdough square you are probably most used to. A homemade crouton can be made out of any bread and is an easy way to pack a ton of flavor into an item that won’t take up too much space when traveling. These Bacon and Chipotle Gouda Cornbread Croutons can be made a few days before your party or tailgate. At the event, they are a versatile topping to any salad or soup. You may intend them as a topping, but be warned. Once your guests taste these crunchy squares they will be eaten by the handful as a snack that any bacon lover would approve of!

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Chicken Chili with Roasted Tomatoes

Fall is quickly approaching. This means the end of summer vacation, kids going back to school, and most importantly College Football will be back!  Now is the time to start testing new recipes and thinking about what new flavors you can bring to your tailgate this season. Looking for a versatile dish that can feed a crowd? Try this Chicken Chili with Roasted Tomatoes.

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The Southern Tailgating Cookbook Book Tour

The day I have been waiting almost 3 years for is only 2 weeks away! On August 5th, The Southern Tailgating Cookbook will be available! Some of you who preordered might have already received your copy. I hope you enjoy it! To celebrate the book, I will be on a book tour this fall! I would love to meet you and sign your copy! Here is the line up of where I will be.

 

The Southern Tailgating Cookbook 2013 Book Tour

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Thursday, August 15 7:30pm

 

Quail Ridge Books-Raleigh, NC
Saturday, August 24 2:00pm

 

Park Road Books-Charlotte, NC
Sunday, September 1 5:00 PM

 

Decatur Book Festival-Decatur, GA
Sunday, September 8 2:00pm

 

Barnes & Noble-Burlington, NC
Saturday, September 14                  

Ole Miss @ U Texas Game

University Coop Bookstore-Austin, TX
Tuesday, September 17 7:00pm

 

Brazos Bookstore Houston, TX
Wednesday, September 18 5:00pm

 

Southern Methodist University Bookstore-Dallas, TX
Saturday, September 21     

SMU @ TAMU Game
                    

Texas A&M University Bookstore-College Station, TX
Thursday, September 26  6:00pm  

VA Tech @ GA Tech Game 

Georgia Tech Bookstore-Atlanta, GA
Friday, October 4, 6:30pm

 

Avid Bookshop-Athens, GA
Saturday, October 12

 

Southern Festival of Books-Nashville, TN
Saturday, October 19 2:00pm            

LSU @ Ole Miss Game

Ole Miss University Bookstore-Oxford, MS
Saturday, October 26                            

Furman @ LSU Game

LSU University Bookstore-Baton Rouge, LA
Saturday, November 9                          

LSU @ Alabama Game

The University of Alabama-Tuscaloosa, AL
Saturday, November 30                        

Clemson @ USC Game

University of South Carolina Bookstore-Columbia, SC
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Throughout the fall, I will be making 15 stops in 8 different states!  From bookstore, to festivals, to tailgating on college campuses, this tour has it all! Some events don’t have start times yet. I will be filling those in as they are finalized.

I am looking forward another fall filled with tailgating and can’t wait to meet you and come see your tailgate! I will be making game day stops at South Carolina, Alabama, LSU, Ole Miss, Georgia Tech, Texas A&M, and Texas! If you will be tailgating there, I would love to come by and see how you celebrate GAME-DAY!

I will be updating you throughout the fall of the tour’s progress. If you haven’t ordered your copy of The Southern Tailgating Cookbook yet, you can buy one as a hard back or Ebook edition!

I look forward to seeing you this fall! Happy Tailgating!

 

 

 

 

 

 

 

 

 

Blueberry Raspberry Muffins

Do you have a berry lover in your family or at your tailgate? You know, those guests who happen to always pick all the blueberries and raspberries out of the fruit salad or always have raspberry waffles and blueberry pancakes. These Blueberry Raspberry Muffins are made for them! Warning though, when other guests see these muffins topped with an icing drizzle, there may be a battle over who will get the last one.

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photographing FOOD Issue 7


 


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Issue 7 of photographing FOOD is now out! This issue is all about backgrounds! What you shoot your food on is just as important as the subject you are shooting. A well chosen background can tell a story, complement the subject, and make for a stronger and more powerful image!

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A Recipe For Chimichurri

The prime of grilling season is here! As summer progresses and we move into fall, I am sure you will have plenty or chicken, steak, pork and seafood hit your grill. Have you found yourself in a rut and looking for a new condiment to top your grilled entrees? Try this Chimichurri to accompany any meat you pull off the grill. This Argentinian condiment has a robust herbal flavor that has a bit of a sour tang to it, making  it a great for any type of meat that you may be serving at your tailgate or family grill out. It is most traditionally seen with beef, but Sally and I have enjoyed it on a wide variety of proteins that you can put on the grill. Like with a pesto, you can adjust this recipe to your taste. Feel free to add more or less garlic and substitute cilantro for some of the basil.