Just in time for college football season, Southern Living and the Southeastern Conference have partnered for the first time to create The Southern Living Official SEC Tailgating Cookbook.
Fans of all 14 SEC schools can read history and facts about their favorite team and learn more about the competition while tasting recipes from around the conference.
Food safety tips and grilling know-how are included along with deviled eggs and cupcakes designed with each team in mind.
Fans are sure to find something for every appetite, no matter what time of day the tailgating starts.
From the Georgia Bulldogs Menu, the cookbook suggests making these boiled peanuts up to two days before the game and serving them in cups in your team colors.
HOT SPICED BOILED PEANUTS
Makes: about 4 cups
Hands-on time: 10 min.
Total time: 5 hr., 25 min.
2 lb. raw peanuts in the shell
3/4 cup hot sauce
1/3 cup salt
1 (3-inch) piece fresh ginger, sliced
1 Tbsp. black peppercorns
2 tsp. coriander seeds
2 bay leaves
1. Bring all ingredients and 1 gal. water to a boil in a stock pot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.
2. Remove from heat; let stand, covered 1 hour.
Note: Recipe was tested with Texas Pete Original Hot Sauce.
The South Carolina Gamecocks Menu includes Warm Turnip Green Dip, Spicy Honey-Lime Grilled Drumsticks, Chocolate Marble Sheet Cake and this recipe for potato salad.
GRILLED BLUE CHEESE-AND-BACON POTATO SALAD
Makes: 6 servings
Hands-on time: 20 min.
Total time: 55 min.
3 lb. baby red potatoes, cut in half
2 Tbsp. olive oil
1 tsp. salt
1 tsp. freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar
2 tsp. sugar
2 tsp. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled
1. Preheat grill to 350 to 400 degrees (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.