Over the Top Tailgating

FIND THIS FUN RECIPE FOR Beef Jerky PARMESAN POPCORN

ONLINE AT INVITATIONMAG.COM

Over the Top Tailgating TRADITIONAL TAILGATING REACHES NEW HEIGHTS WITH CREATIVE RECIPES AND OVER-THE-TOP TENT DECOR.

RECIPES CONTRIBUTED AND STYLED BY SARAH M c CULLEN | DECORATING BY TAKE IT TO THE GROVE PHOTOGRAPHED BY JOE WORTHEM

Hotty Toddy, it’s Grove season!

FIND INSPIRATION FOR YOUR TAILGATE GATHERINGS AS WELL AS RECIPES THAT WILL HIT THE SPOT WHILE YOU CELEBRATE THE RETURN OF COLLEGE FOOTBALL.

EVERYONE KNOWS The #1 GROVE STAPLE

IS GOOD OLE STORE BOUGHT FRIED CHICKEN. TO FANCY IT UP A BIT, TRY THIS SPECIAL SAUCE!

Everyone's Favorite FRIED CHICKEN SAUCE

¼ cup honey 2 tablespoons yellow mustard ¼ cup barbecue sauce 1 tablespoon fresh lemon juice ½ cup mayonnaise

Combine all ingredients, and serve with your favorite fried chicken.

LAURIE'S

New Orleans-Style

SHRIMP REMOULADE

CONTRIBUTED BY CHICORY MARKET

2 pounds fresh raw Gulf shrimp 1 teaspoon each salt and pepper 2 cups extra-virgin olive oil, divided 1 cup finely chopped green onions ¾ cup finely chopped celery ½ medium-size white onion, chopped ¾ cup chopped bell pepper 2 garlic cloves, pressed or minced 2 ½ teaspoons grated fresh ginger ¾ cup minced fresh parsley 1 ½ tablespoons minced fresh basil 1 tablespoon minced arugula 1 tablespoon grated fresh lemon zest ¾ cup apple cider or white wine vinegar 4 ½ teaspoons lemon juice ½ teaspoon yellow mustard 2 tablespoons Worcestershire sauce 1/8 teaspoon cayenne pepper Hot sauce (such as Tabasco), to taste 2 dried bay leaves

Peel and devein shrimp. Saute shrimp, salt and pepper in ¾ cup of the oil until shrimp are pink and cooked through (be careful not to overcook), about 2-3 minutes. Set aside to cool. In a large bowl, stir together remaining ingredients until well blended. Add shrimp and toss. Cover and marinate in refrigerator for at least 1 hour and up to 24 hours. Serve on crackers, crostini or over angel hair pasta. Continued on page 46

Bacon-Wrapped BALSAMIC BRUSSELS SPROUTS

20 to 25 large Brussels sprouts ½ cup balsamic vinegar 1 pound sliced bacon 2/3 cup brown sugar Wooden toothpicks

Preheat oven to 400°F. Trim and half Brussels sprouts. Toss with balsamic vinegar. Cut each strip of bacon into 2 to 3 pieces, and wrap 1 piece around each Brussels sprout half; secure with a toothpick. Place brown sugar in a shallow dish, and dip each piece in sugar to coat. Place on a baking sheet, and roast until bacon is crisp, about 20 to 30 minutes.

Sneak Peek:

TURN TO PAGE 82 TO READ ABOUT THE MOTHER/DAUGHTER PAIR WHO MAKE THESE FUN PLAYING CARDS!

TortelliniKEBABS

1 package cheese-filled tortellini 2 tablespoons extra-virgin olive oil 1 teaspoon Italian seasoning Mini skewers 20 to 30 garlic-stuffed olives 20 to 30 slices of assorted preserved meats (such as salami, pepperoni, prosciutto, capicola) 1 block sharp white cheddar cheese, cubed

Cook tortellini according to package directions. Drain pasta, and toss with olive oil and Italian seasoning. Thread tortellini, olives, sliced meat (folded in quarters) and cheese cubes onto skewers in desired order. Cover and refrigerate until ready to serve.

Onion and CheddarPIGS IN A BLANKET

2 tablespoons butter, divided 1 sweet onion, thinly sliced 2 tablespoons sugar 1 package smoked sausage 1 block cheddar cheese 2 packages refrigerated crescent rolls ¼ cup honey ¼ cup Dijon mustard

Preheat oven to 375°F. In a medium saucepan over low heat, melt 1 tablespoon of the butter. Add onions, and cook, stirring often, until onions are translucent, about 10 minutes. Add sugar, and cook, stirring often, until caramelized, about another 10 minutes; remove from heat.

Cut sausage into 2-inch pieces, and quarter each piece lengthwise. Cut cheese into 2-inch strips, similar in size to sausage pieces. Cut each crescent roll dough piece in half to create 2 triangles. Place 1 sausage piece, 1 cheese piece, and a scoop of onions on each wide end of dough piece, and roll up dough to enclose filling. Place on a parchment paper-lined baking sheet.

In a small bowl, microwave honey and 1 tablespoon of butter for 30 seconds. Stir in Dijon mustard. Brush each roll with honey mustard mixture. Bake until golden brown, about 35 to 45 minutes.

MVPAWARDS

SPECIAL THANKS TO OUR MODELS AND THESE ADVERTISERS FOR THEIR HELP IN CREATING THIS GROVE SCENE:

TAKE IT TO THE GROVE complete tent setup

OLIVE JUICE cups, napkins, buttons, playing cards

CHICORY MARKET shrimp remoulade recipe

Mexican Street CORN DIP

2 tablespoons butter 3 cans corn 1 tablespoon minced garlic 1 tablespoon chili powder 1 jalapeno 2 tablespoon mayonnaise 3 green onions ¾ cup crumbled queso fresco ½ cup chopped fresh cilantro Zest and juice of 1 lime Salt, to taste

In a skillet over medium heat, melt butter. Add corn, and cook, stirring, until corn is browned and smells nutty. Stir in garlic and chili powder, and cook 1 minute. Remove from heat; transfer to a serving bowl. If using a gas burner, char jalapeno over direct heat, rotating until charred on all sides (or broil jalapeno on a foil-lined baking sheet, turning until charred on all sides). Remove charred skin, slice in half, discard seeds and dice. Add pepper and remaining ingredients to corn. Serve with corn chips, or cover and refrigerate until ready to serve. Continued on page 50

Continued from page 49 Caramel Apple

BUNDT CAKE

2 cups granulated sugar 1 ¼ cups vegetable oil 3 large eggs 1 (0.74-ounce) packet apple cider mix 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon apple pie spice 1 teaspoon salt 3 medium Granny Smith apples, peeled, cored and cubed ½ cup butter ½ cup brown sugar 2 teaspoons heavy cream ½ teaspoon vanilla extract

HAVE A SWEET TOOTH? FIND THIS RECIPE FOR ONLINE AT INVITATIONMAG.COM WHITE CHOCOLATE Rum Raisin BREAD PUDDING Preheat oven to 325°F. In a medium bowl, beat sugar, oil and eggs until pale yellow and fluffy. Beat in apple cider mix and vanilla. In another bowl, stir together flour, baking soda, apple pie spice and salt. Gradually add flour mixture to oil mixture, beating on low speed just until blended after each addition. Fold in apples. Pour batter into a greased and floured Bundt pan. Bake in for 1 ½ hours, or until a wooden pick inserted in center of cake comes out clean. Let cake cool in pan on for 15 minutes, then turn cake out onto a wire rack to cool completely.

While the cake is cooling, heat butter, brown sugar, cream and vanilla in a saucepan until bubbling. Remove from heat, and drizzle ¼ of the syrup over the warm cake. Let the rest of the syrup cool for about 10 minutes, then pour over the cake to glaze. Sprinkle cake with extra brown sugar to garnish.

ProTip:

USE A CUTE CUP INSTEAD OF A PLATE FOR SERVING DESSERTS!

Find even more tailgating recipes perfect for your tent on game day at invitationmag.com.