Bacon Date and Almond Cheese Log

pecan_date_cheese_log

Cheeseballs and cheese logs are great entertaining appetizers that can be made ahead and easily served at any sized gathering. This cheese log is a nod to the flavors of the classic almond-stuffed date appetizer that you have probably had at a dinner party. It can be made a few days a head of time and frozen. On the day of the party, let it thaw in the fridge. Serve while still chilled with an assortment of crackers.

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A Menu For Carolina Panthers Tailgating

College football season has unfortunately passed us by, but for the first time in 5 seasons, I have another football season to cheer for. The NFL playoffs are in full swing and THE CAROLINA PANTHERS ARE IN THE PLAYOFF MIX! Living in Charlotte, Sally and I have become huge Carolina Panthers fans. The franchise has had its ups and downs, but this year’s team is a contender. After a 12-4 NFC South Championship regular season, the Panthers earned a 1st round bye and are only 2 wins away from the Super Bowl! On Sunday, the Panthers will host the San Francisco 49ers. For this big game, The Charlotte Observer asked Sally and me to come up with a 3 recipes for a playoff inspired menu.

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Turkey Pot Pie Soup

Its cold outside. With the majority of the country experiencing record breaking lows, this is the perfect time of year for a warm comforting bowl of soup. How about a soup that takes a spin on your traditional pot pie?

This Turkey Pot Pie Soup has all the flavors of a traditional pot pie, but in a soup form! If your favorite part of the pies is the crust, you will love the crispy crusts that top this soup. A bowl will satisfy your hunger without leaving you with that too full feeling.

Turkey Pot Pie Soup

by Sally James Mathis
Serves 8

Ingredients:

For crispy crusts:
2 1/4 cups flour
12 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons apple cider vinegar
4-5 tablespoons ice water
1 large egg (mixed with 2 tablespoons water)
fresh thyme
kosher salt
black pepper

For turkey soup:
4 tablespoons unsalted butter
1 1/2 cups yellow onions, chopped
1 teaspoon garlic
1 1/2 cup celery, chopped
1 1/4 cup carrot, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon rubbed sage leaves
2 (32-ounce) boxes turkey stock
5 cups cooked turkey, chopped
1 pound baby potatoes, washed, cut into quarters( yellow or red)
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 pint heavy whipping cream

Directions:

To make crispy crust dough, place flour, salt and baking powder into work bowl of food processor. Pulse to blend. Cut cold butter into bite-sized pieces. Add butter to flour mixture. Pulse until flour and butter mixture is blended and butter chunks are size of small peas. Add vinegar and 3 tablespoons water. Pulse to blend. Add more water as needed, pulsing until dough just comes together. Remove dough from food processor. Wrap in plastic wrap and chill for 30 minutes. While dough is chilling, begin soup.

In large heavy-bottomed pot, melt butter over medium heat. Add onions and cook, stirring frequently, for 10 minutes. Add garlic, celery and carrots. Increase heat to medium high and continue to cook, stirring frequently, for 5 minutes. Add flour, salt, paprika, pepper, thyme and sage. Reduce heat to medium and stir constantly for 3 minutes. Add half of turkey stock and stir until mixed together. Add remainder of the turkey stock, turkey and potatoes. Stir. Bring soup to simmer and cover. Cook until potatoes are fork tender. Add Worcestershire, vinegar and heavy cream. Stir. Keep soup warm over low heat and reserve.

Finish crispy crusts. Preheat oven to 425°F. Remove chilled dough from plastic wrap and place on floured surface. With rolling pin, roll dough to 1/4-inch thickness, adding flour as needed to prevent sticking. Cut dough into strips or desired shapes with a cookie cutter. Place dough on a silicone or parchment lined baking sheet. Brush dough pieces with the egg wash (the egg and water mixed together). Sprinkle dough pieces with salt, pepper and fresh thyme if desired. Bake for about 12 minutes. Remove crispy crusts from oven. Place on rack to cool. To serve, garnish each bowl of soup with pie crusts and serve the remainder on side for dipping.

Sally and I were hired to create this recipe and image for REAL Butter’s Go Bold With Butter blog. For more great recipes using REAL Butter check out Go Bold With Butter! 

Recap of The Southern Tailgating Cookbook Book Tour!

It’s hard to believe that the regular college football season is now over! The last 3 months sure have flown by! I wanted to say thank you to everyone who made it out to one of the many signings I was at this fall! For those of you who couldn’t make it, here is a look at what the last 3 months have been like.

The Southern Tailgating Cookbook Book Tour was a huge success! If you haven’t picked up a copy of The Southern Tailgating Cookbook yet, right now is the perfect opportunity!

UNC Presss is having a huge holiday sale! Click on the image above or click here to save 40% on The Southern Tailgating Cookbook!

Louie Mueller Barbecue – Taylor, TX

Back in September, I was in the great state of Texas for a 9 day trip to promote and sign The Southern Tailgating Cookbook. While in the Lonestar State, I had another agenda. I was going to eat a lot of Texas style barbecue. When in North Carolina, I enjoy pulled pork, but when I am in Texas, I am there for the brisket! After a weekend in Austin, I decided to make a stop by Louie Mueller Barbecue in nearby Taylor, Texas. There were three factors that drew me to Louie Mueller. 1. It was about 40 minutes outside of Austin, so not to far away. 2. It is in the town of Taylor, and I thought it would be fun to visit a town named after me. 3. It was in the top 5 of Texas Monthly’s barbecue rankings. They say a picture is worth a thousand words, so here is a photographic look at my trip to Taylor, Texas.

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Gourdough’s Specialty Doughnuts Austin, TX

Austin is well known for their food trucks and food truck trailer parks. In 2010, I had a blast visiting Torchy’s, Man Bites Dog, and Hey Cupcake. When I was back in Austin for The Southern Tailgating Cookbook Tour a few weeks ago, I made a stop at a new truck that I had heard quite a bit about; Gourdough’s Specialty Doughnuts!

These aren’t your typical doughnuts. At Gourdough’s you are getting a doughnut that will eat like a meal! Each doughnut is topped with a wide assortment of toppings. From the Flying Pig (Bacon with Maple Syrup Icing) to the Dirty Berry (Fudge Chocolate Icing with Grilled Strawberries), Gourgough’s has something for every taste! I decided to go with the Funky Monkey (Grilled Bananas & Cream Cheese Icing with Brown Sugar). If you are a doughnut lover, you have to give Gourdough’s a try!

For those of you who live in the Athens, GA, area, I would love to see you at Avid Bookshop tonight (10/4/13) at 6:30pm for a signing of The Southern Tailgating Cookbook! Have a great weekend!

Sausages with Pepper Jam

Bratwurst and other sausages are staples on grills. Whether it is a noon, 3pm, or evening kickoff, there is really no wrong time for a bratwurst. After a few games of eating sausage sandwiches on their own, you may be wondering how you can add some color and flavor to this tailgating classic. The solution is to serve them with this sweet onion and red bell pepper jam! The jam will not only add great flavor to your sausage sandwich, but its bold red and orange color could complement your team’s color scheme! The jam can be made the day before, refrigerated over night and then brought to room temperature at your tailgate.

Sausages with Pepper Jam
 
Recipe By:

Ingredients
  • ½ cup (1 stick) unsalted butter
  • 5 cups yellow onions, chopped
  • ½ teaspoon salt
  • ½ teaspoon coarse ground black pepper
  • ¼ teaspoons crushed red pepper flakes
  • 3 tablespoons granulated sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cups chopped red bell pepper
  • 1 cup chicken stock

Instructions
  1. In a large sauce pan melt the butter over medium heat. Add the onions, salt, pepper and red pepper flakes. Stir frequently and cook for 5 minutes. Add the sugar, vinegar and lemon juice. Cook, stirring frequently, for 15 minutes.
  2. Add the red bell pepper and cook, stirring frequently, over medium heat for 20 minutes. Add the chicken stock and cook , stirring occasionally, for 20 minutes.
  3. Remove pan from heat. Using an immersion blender, blend ⅓ of the onion pepper mixture. Stir jam to blend.
  4. Return jam to heat and cook over medium high heat for 5 minutes, stirring constantly. Remove jam from heat. Let cool to room temperature. Refrigerate over night and transport in a cooler to your tailgate. Bring to room temperature before serving.

 

 

The Southern Tailgating Cookbook Texas Book Tour

2 weeks of college football are now in the books. Some of you have teams off to a strong 2-0 start, while others have teams that are still trying to find their stride.  Don’t worry!  It’s still early in the season and anything can happen. Are you a Texas Longhorn, TCU Horned Frog, Houston Cougar, Baylor Bear, SMU Mustang, Texas Tech Red Raider, or Texas A&M Aggie? I am coming to your state for part of The Southern Tailgating Cookbook Book Tour!

There will be two game day stops. I will be on The UT campus this weekend when Ole Miss comes to town and at Texas A&M on 9/21 when SMU comes to town. There will also be stops at Brazos Bookstore in Houston and The SMU Bookstore in Dallas.

Here are the full details for each event.

 

Austin

Texas vs Ole Miss Game

 Saturday, September 14, 2013

University Co-op Bookstore

2246 Guadalupe, Austin, TX 78705

I will be in and out throughout the day and will have a seated signing from 2:30-4:30. 

Houston

  Tuesday, September 17, 2013, 7:00pm

Brazos Bookstore

2421 Bissonnet St., Houston, TX 77005

 

Dallas

Wednesday, September 18, 2013, 5:00pm

Southern Methodist University Bookstore

3060 Mockingbird Ln, Dallas, TX 75205

 

College Station

Texas A&M vs SMU

Saturday, September 21, 2013

Texas A&M University Bookstore

Memorial Student Center, College Station, TX 77843

 I hope to see you there! I will be tweeting about my time in Texas. Follow me on Twitter   or Instagram to see what I find along the way. If you haven’t picked up your copy of The Southern Tailgating Cookbook, it is available on Amazon, through UNC Press, or your local bookstore! If you live in a town where the book tour has made a stop, there are signed copies available there! (Charlotte try Park Road Books, Raleigh, try Quail Ridge Books).

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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