Black Bean and Corn Salsa

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This has always been my go-to salsa. It’s on the table every time I host a tailgate. It’s easy to prepare and tastes great any time of year. But be careful—if you stand within reach of it for too long, you could end up too full to eat anything else!

Makes about 7 cups

2 (15-ounce) cans of black beans
1 (19-ounce) can of garbanzo beans
1 (11-ounce) can of sweet corn kernels
2 (10-ounce) cans of Rotel tomatoes with lime and cilantro
1 cup diced red bell peppers
1 cup diced green bell peppers
1⁄4 cup minced onions
2 tablespoons lime juice
2 teaspoons grated lime zest
1 teaspoon minced garlic
1 teaspoon salt
1⁄4 teaspoon McCormick Coarse Ground Black Pepper
1 1⁄2 cups chopped cilantro leaves

Drain all canned ingredients and add to a large bowl. Add the peppers, onions, lime juice, lime zest, garlic, salt, and pepper. Stir until evenly mixed together. Toss in the cilantro. Store in a sealable container and refrigerate overnight. On game day, keep in a cooler until ready to serve. Stir before serving.

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Oranges-n-Cream Punch

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Oranges-n-Cream Punch

Cool, creamy, and orange, this punch packs a punch. It can easily be assembled on-site and can serve a crowd.

Makes about 1 gallon

2 (12-ounce) cans of frozen orange juice concentrate, thawed
2 cups whipped cream–flavored vodka
1 cup heavy whipping cream
1⁄3 cup orange liqueur
1 (12-ounce) bottle of clear cream soda
2 liters seltzer water
Maraschino cherries for garnish

In a sealable container, add the orange juice concentrate, vodka, whipping cream, and orange liqueur and stir together. Refrigerate overnight and transport in a cooler to your tailgate. At the tailgate, pour the orange and cream mixture into a punch bowl or large pitcher. Add the cream soda and stir. Add the seltzer and stir. Serve over ice and garnish with a cherry.

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Prosciutto with Figs, Melon & Mint

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Serves 6

1/2 cantaloupe melon, peeled, seeded and cut into wedges
1/2 honeydew melon, peeled, seeded and cut into wedges
10 figs, cut in half
6 ounces thinly sliced prosciutto
1 tablespoon white balsamic vinegar
1 tablespoon best quality olive oil
1/4 cup fresh mint sprigs
Freshly ground black pepper, optional

Arrange melon slices and figs on a platter. Roll up prosciutto slices loosely and tuck around fruit. Drizzle the salad with vinegar and oil and sprinkle with mint leaves. Season with black pepper if desired and serve.

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Watermelon and Orange Ice Refreshers

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Watermelon and Orange Ice Refreshers

These are a fun take on snow cones. Adults can “spike” their refreshers with chilled vodka, if desired.

Makes about 12 drinks

5 cups fresh watermelon cubes
1⁄3 cup freshly squeezed lime juice
1/4 cup plus 2 tablespoons sugar
2 tablespoons Campari (optional)
4 cups freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 dash orange flower water
2 tablespoons Aperol (optional)

Combine the watermelon, lime juice, and 1/4 cup sugar in a blender and puree until smooth. Strain the watermelon mixture into a large measuring cup and add Campari, if using. In another large measuring cup, combine the orange juice, lemon juice, remaining 2 tablespoons sugar, and orange flower water and stir until the sugar dissolves. Stir in Aperol, if using. Pour the watermelon and orange mixtures into ice cube trays and freeze.

Just before serving, crush the frozen cubes in a blender until slushy. Divide among small glasses and serve.

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Bananas Foster

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Bananas Foster

Hands-On: 15 minutes
Total: 15 minutes
Serves: 6

6 medium bananas
1 1⁄2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons (3 ounces) salted butter
3⁄4 cup packed light brown sugar
6 tablespoons granulated sugar
6 tablespoons (3 ounces) rum
3 tablespoons (1 1⁄2 ounces) banana liqueur
3 tablespoons (1 1⁄2 ounces) brandy
3⁄4 teaspoon ground cinnamon
Vanilla ice cream

Peel and slice each banana diagonally into 6 pieces. Toss with the lemon juice. Melt the butter in a large skillet over medium-low. Add the brown and granulated sugars; cook, stirring constantly, until the mixture bubbles, about 6 minutes. Add the bananas; cook until slightly softened, about 1 minute. Remove from the heat.

Add the rum, banana liqueur, brandy, and cinnamon. Carefully ignite with a long match or lighter; let the flames die down. Return the pan to medium-high; cook, stirring occasionally, until the sauce is smooth, 1 to 2 minutes. Divide the banana mixture among 6 shallow serving bowls; top with vanilla ice cream.

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Hot Boozy Coffee

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Hot Boozy Coffee

Hands-On: 10 Minutes
Total: 10 Minutes
Serves: 8

8 cups hot brewed coffee
1 1⁄2 cups (12 ounces) Irish whiskey
2 cups (16 ounces) coffee liqueur (such as Kahlua)
2 cups (16 ounces) Amaretto (almond liqueur)
1 1⁄2 cups simple syrup
2 cups whipped cream
1 cup whipping cream or half-and-half
Ground cinnamon
Whole nutmeg, for grating
Cinnamon sticks
Unsweetened cocoa
Lemon peel twists
Orange peel twists
Chocolate curls

Irish Coffee: Combine 1⁄2 cup coffee, 3 tablespoons Irish whiskey, and 2 tablespoons simple syrup in a mug. Top with a spoonful of whipped cream, a sprinkle of cinnamon, and garnish with a cinnamon stick.

Kahlua Coffee: Combine 1⁄2 cup coffee and 1⁄4 cup coffee liqueur in a mug. Top with whipped cream and a sprinkle of cocoa. Garnish with the chocolate curls and an orange twist.

Amaretto Coffee: Combine 1⁄2 cup coffee, 1⁄4 cup Amaretto, and 2 tablespoons cream or half-and-half in a mug. Top with a sprinkle of nutmeg, and garnish with a lemon twist.

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Green Lot Burgoo

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Recipe courtesy of UK football season ticket holder Stephen Wilson

Ingredients:

3lb Boneless Pork Country Style Ribs, cut into 1.5” Chunks

3lb Beef Chuck Roast, trimmed and cut into 1.5” Chunks

4lb Chicken Thighs, cooked, de-boned, and pulled
1lb Bacon, cut into ½” lardons
2 Gallons Chicken Stock
One Large Onion, ½” diced
2 Large Carrots, ½” diced
4 Large Ribs Celery, ½” diced
5 Large Cloves Fresh Garlic, smashed
4 32oz Cans Whole Peeled Tomatoes
1 Can Tomato Paste
3lb Red Potatoes, ½” Diced
1 Head Green Cabbage, chopped into 1” pieces
2lb Bag Frozen Peas
2lb Bag Frozen Whole Kernel Corn
3 16oz Cans Black Eyed Peas
2 Tablespoons Worcestershire Sauce
1 Tablespoon Hot Sauce
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
1 Tablespoon Smoked Paprika
2 Teaspoons Ground Cumin
2 Bay Leaves

Equipment:
Outdoor Turkey Fryer
Propane Tank
Lighter Stick
Large Stirring Spoon
Large Ladle

Method:
    •    Chop your meats and vegetables in advance. Be sure to store the potatoes in water.
    •    Cook bacon stirring constantly over medium heat.
    •    Add carrots, celery, onions, and garlic and sauté for 5 minutes. Stir frequently.
    •    Season the pork and beef with salt and pepper and add them. Cook until the meat is browned on all sides.
    •    Add chicken stock and bring to a simmer. Turn down heat to low and cook for one hour.
    •    Drain the tomatoes into the stock pot. Crush the tomatoes as you add them to the broth.
    •    Add the tomato paste, seasoning, Worcestershire, Hot Sauce, potatoes and cabbage. Cook until the potatoes are nearly fork tender, approximately another 30-45 minutes.
    •    Stir in Black Eyed Peas, Corn, and Green Peas. Cook for 10 minutes.
    •    Stir in the cooked pulled chicken for 5 minutes.
    •    Adjust seasoning with salt and pepper and serve.

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Clearance Clarence

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Clearance Clarence

2 oz. milk clarified Old Forester bourbon*
1/2 oz. freshly squeezed lemon juice
3/4 oz. vanilla syrup

Shake. Strain. Serve in a Nick and Nora glass. Garnish with a spritz of orange oil and Angostura bitters.

* Milk Clarified Old Forester
250 ml whole milk
1 L Old Forester bourbon

Add whiskey to the milk (not the other way around). Let sit for three hours and strain carefully through a coffee filter.

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Kentucky Lemon-Mint Punch

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Kentucky Lemon-Mint Punch

Serves 8
Hands-on: 15 minutes  |  Total 15 minutes

Ale-8-One soda, or simply Ale-8 if you hail from the Bluegrass State, is a true Kentucky classic, created in Winchester, Kentucky, over 90 years ago. It tastes like ginger ale with a burst of citrus. If it’s not available at a store near you, order it online or substitute ginger beer or ginger ale. Don’t assemble this punch until ready to serve—transporting everything in a cooler to your tailgate site—so that it’s fizzy and ice cold upon pouring.

2 lemons, thinly sliced
1 cup loosely packed mint leaves
2 pints lemon sorbet (such as Häagen-Dazs), softened
4 (12-ounce) bottles chilled ginger and citrus-flavored soft drink (such as Ale-8-One) (or 11⁄2 quarts ginger ale or ginger beer)

Muddle 1 lemon slice and 1⁄2 cup of the mint leaves in a large pitcher until the juices release and the mint is fragrant. Add the sorbet and soft drink, stirring until the sorbet is melted and the mixture is combined. Discard the solids. Serve with the remaining lemon slices and mint leaves.

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Whoopie Pies

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Whoopie Pies

Makes 24 to 26 whoopie pies
Hands-on: 45 minutes  |  Total: 1 hour, 45 minutes

Everybody will love these cute sandwich cookies stuffed with buttercream filling. The cookie dough comes together in a snap, and the cookies bake quickly;just 7 minutes per pan. See the recipe below for a Kentucky-specific variation.

1⁄2 cup (4 ounces) salted butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (about 81⁄2 ounces) all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon table salt
1⁄4 cup whole milk
Whoopie Pie Filling (recipe follows)

1. Preheat the oven to 400°F. Combine the butter and sugar in the bowl of a heavy-duty stand mixer; beat on medium speed until well blended, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla.
2. Stir together the flour, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition.
3. Using a 1-inch cookie scoop, drop the dough about 3 inches apart onto parchment paper-lined baking sheets.
4. Bake at 400°F until the cookies are just set and beginning to brown, 7 to 8 minutes. Transfer the baking sheets to wire racks, and cool the cookies on the baking sheets 5 minutes. Transfer the cookies from the baking sheets to the wire racks, and cool completely, about 20 minutes.
5. Spread the Whoopie Pie Filling on the flat side of half of the cookies (about 2 tablespoons per cookie). Cover with the remaining half of the cookies, flat side down, and gently press together.

Whoopie Pie Filling [Subrecipe]
Makes about 2 3/4 cups
Hands-on: 10 minutes  |  Total: 10 minutes

This filling gives the Whoopie Pies a wonderfully smooth and creamy texture.

1⁄2 cup (4 ounces) salted butter, softened
4 ounces cream cheese, softened
2 teaspoons vanilla extract
1⁄2 teaspoon table salt
1 (16-ounce) package powdered sugar
3 tablespoons heavy cream

Beat the butter and cream cheese with an electric mixer on medium speed until creamy; add the vanilla and salt, and beat until blended. Gradually add the powdered sugar, beating on low speed until blended and smooth after each addition. Add the cream, and beat on low speed until smooth.

Wildcat Whoopie Pie [Variation]
Prepare Whoopie Pies as directed through Step 3, sprinkling 1/2 cup mini semisweet chocolate chips evenly over tops of unbaked cookies. Proceed with recipe as directed in Steps 4 and 5. Roll edges of filled cookies in 1 cup finely chopped toasted walnuts.

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Big Blue Quencher

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Big Blue Quencher

Gently muddle 1/2 cup blueberries, 1 thyme sprig, and 2 Tbsp. simple syrup in a cocktail shaker. Add 2 Tbsp. fresh lemon juice and 1/2 cup crushed ice; shake vigorously for 10 seconds. Strain into a 10-oz. glass filled with crushed ice. Top with a splash of sparkling water or club soda; stir gently. Garnish with blueberries threaded onto a toothpick and a thyme sprig, if desired.

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Grilled Jalapeño Poppers

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Grilled Jalapeño Poppers

Serves 12
Hands-on: 20 minutes  |  Total: 30 minutes

Kick off the game with a fun appetizer that gets everyone in the spirit. These little bites are loaded with cheese, and the best part—you can customize them to reflect your favorite SEC team. See the recipe below for a Kentucky-specific variation.

1 (8-ounce) package cream cheese, softened
4 ounces sharp Cheddar cheese, grated (about 1 cup)
2 tablespoons finely chopped scallions
2 teaspoons Worcestershire sauce
1 garlic clove, grated
1⁄4 teaspoon kosher salt
1/8 teaspoon black pepper
12 green jalapeño chiles or mini sweet peppers, halved lengthwise and seeded

Preheat the grill to medium-high (about 450°F). Stir together the cream cheese, Cheddar, scallions, Worcestershire, garlic, salt, and black pepper. Spoon 1 to 2 tablespoons of the cheese mixture into each jalapeño half. Place the jalapeño halves, cut sides up, on lightly greased grill grates. Grill, covered, until the jalapeños are charred and the cheese is melted, about 8 minutes.

Wildcat Blues [Variation]
Substitute 2 oz. crumbled blue cheese and 2 oz. shredded Monterey Jack cheese for Cheddar. Prepare recipe as directed. Top poppers evenly with 1/2 cup glazed walnuts.

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Jailhouse Rock Cake

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Note: An easy poke cake recipe which was an alleged favorite dessert of Elvis. Serves 6-8
 
1 (15-ounce) box white cake mix
1 (8-ounce) can crushed pineapple
1 cup sugar
1 (8-ounce) package of cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 cups chopped pecans, divided
 
Preheat oven to 350 degrees. Prepare cake mix according to package directions using a prepared 9 x 13 dish. Allow cake to cool after baking.
 
Combine pineapple with juice and sugar in a small saucepan. Bring to a boil and simmer until sugar is dissolved.
 
Using a chopstick or something similar, poke holes throughout the cake. Pour the pineapple mixture over the cake.
 
Mix together the cream cheese, butter, and powdered sugar until combined. Stir in the vanilla extract and 1-1/2 cups of the chopped pecans. Evenly spread the icing over the cake. Top with the remaining 1/2 cup of chopped pecans.
 

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Daddy’s Bloody Marys

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Daddy’s Bloody Marys

Serves 6
Hands-On: 10 minutes
Total: 10 minutes

4 cups vegetable juice
3⁄4 cup fresh lime juice (from 7 limes)
1⁄4 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
1 1⁄2 cups (12 oz.) vodka
1 teaspoon celery salt
Lime wedges
Celery stalks
Pickled okra spears
Spicy pickled green beans

Combine the vegetable juice, lime juice, horseradish, Worcestershire sauce, salt, and pepper in a pitcher. Stir in the vodka just before serving. Sprinkle the celery salt on a small plate. Run a lime wedge around the rim of each glass; invert glasses onto celery salt so salt adheres to rim of glasses. Fill each glass with ice and about 1 cup vegetable juice mixture. Garnish with the celery stalks, pickled okra spears, and spicy green beans.


Recipe excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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Marinated Vegetables

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Marinated Vegetables

Serves 10
Hands-on: 15 minutes
Total: 2 hours, 15 minutes

1 tablespoon kosher salt
1 pound asparagus, trimmed and halved
1 cup halved green beans
1 medium English cucumber, cut into 1⁄4-inch-thick slices (about 3 cups)
2 cups cherry tomatoes
1 red bell pepper, cut into thin strips (about 2 cups)
1 yellow bell pepper, cut into thin strips (about 2 cups)
2 cups pitted kalamata olives
1 cup canned artichoke hearts, drained and quartered
3⁄4 cup Versatile Vinaigrette (see below)

1. Fill a medium saucepan with water; add the salt, and bring to a boil. Add the asparagus; cook until bright green, 30 to 45 seconds. Remove the asparagus from the pan, and immediately plunge into ice water to stop the cooking process. Add the green beans to the boiling water; cook until bright green, about 1 minute. Remove the green beans from the pan, and immediately plunge into ice water to stop the cooking process. Drain the asparagus and green beans.

2. Combine the asparagus, green beans, cucumber slices, tomatoes, bell pepper strips, olives, and artichoke hearts; add the Vinaigrette, and stir gently. Let stand about 2 hours.

Versatile Vinaigrette

Makes: 3 cups. Hands-on: 5 minutes. Total: 5 minutes
 
3/4 cup apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 garlic cloves, finely chopped
1 1/2 teaspoons kosher salt
1/4  teaspoon black pepper
3/4 cup olive oil or canola oil
 
Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly until smooth.
 
NOTE: You can use a food processor to combine the oil and the acid, but it’s easy to over process the liquids and they can become thicker than gravy. If the dressing gets too thick, add water to thin the dressing; do NOT add more oil because that will only make the problem worse.

Recipe excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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Mint Julep Fruit Salad

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Mint Julep Fruit Salad

Serves 10
Hands-on: 20 minutes
Total: 1 hour, 10 minutes

1 1⁄2 cups packed fresh mint leaves
1 cup sugar
1 cup water
3 tablespoons (1 1⁄2 oz.) bourbon
4 cups chopped seedless watermelon
2 cups chopped fresh strawberries (about 12 oz.)
2 cups sliced peeled fresh peaches (about 2 medium peaches)
1 cup fresh blueberries
(about 6 oz.)
1 cup fresh raspberries
(about 4 oz.)
Garnish: fresh mint

1. Bring the mint, sugar, and water to a boil in a saucepan over medium-high, stirring until the sugar has dissolved. Boil 2 minutes. Remove from the heat, and cool 20 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing the solids to release the liquid. Discard the solids.

2. Stir together the bourbon and 1/2 cup of the mint syrup in a small bowl. Store the remaining syrup in an airtight container in refrigerator up to 2 weeks.

3. Toss together the watermelon, strawberries, peaches, blueberries, and raspberries in a large bowl until combined. Pour the bourbon mixture over fruit. Let stand 30 minutes before serving. Garnish, if desired.

Recipe excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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Bacon Bites

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Bacon Bites

So here it is in all its glory... our most talked about, sought after, and begged for recipe. We love these served in mint julep cups or silver goblets.

Serves 22
Hands-on: 15 minutes
Total: 1 hour

2 cups packed light brown sugar
22 bacon slices
22 very thin breadsticks (from a 3.5-ounce package)

1. Preheat the oven to 350°F. Spread the brown sugar in a large pan or baking sheet. Wrap 1 bacon slice around each breadstick, starting at 1 end of the breadstick and barely overlapping  the bacon. Roll the breadsticks in the brown sugar, pressing to adhere. (At this point, you can cover and refrigerate overnight, if desired.) Place breadsticks on an aluminum foil-lined 12- x 7-inch baking sheet.
2. Bake in the preheated oven until bacon is cooked through and almost crisp, 35 to 40 minutes. Immediately remove the warm sticks from baking sheet, and place on wax paper. (They will stick  like glue if not moved immediately.) Cool to room temperature.

Recipe excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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BLT Lettuce Wraps

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BLT Lettuce Wraps

Recipe courtesy of Jordan Shirley, a student at Liberty Tech Magnet School

1 tablespoon mayonnaise
1 tablespoon sour cream
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried basil leaves
1/2 teaspoon vegetable seasoning
Salt and black pepper to taste
Bibb lettuce, cooked bacon, sliced avocado, & tomato wedges

Whisk mayo, sour cream, lemon zest, lemon juice, cayenne pepper, basil leaves, and vegetable seasoning in a small bowl.  Season lemon cream with salt and pepper.

Assemble wraps by layering lettuce with bacon, tomato slices and avocado. Add lemon cream mixture.

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