Staying true to our desire to inspire and elevate safe home entertaining, a/k/a backyard tailgating, we are showcasing some favorite recipes from Tennessee and Georgia. Yes, two college teams representing each state are playing in an important game, but we can really have lots of fun with food and drinks in the comforts of home.
Trula Bailey’s Sweet Potatoes
Tennessee’s Trula Bailey was one of the Volunteer state’s best cooks. True to her Tennessee heritage, she always used Jack Daniel’s Whiskey in this century-old recipe.
2 medium to large red sweet potatoes
½ cup sugar
2 tablespoons butter
2 tablespoons milk
¼ cup Jack Daniel’s or Amaretto
Boil the sweet potatoes in water until they are quite soft. Cool them, remove the skin and place the sweet potatoes in a food processor. Add sugar, butter, milk and whiskey. Blend until light and fluffy. Pour into a greased casserole and top generously with marshmallows. Bake at 350 degrees until hot and the marshmallows begin to melt and to brown.
2 cups cold cooked stone-ground grits
1/4 tbsp. salt
1 1/2 tbsp melted shortening
1 1/2 cups milk
1/2 cup Smoked Gouda cheese
2 eggs, separated
mix grits, salt and shortening. add milk.
beat egg yolks thoroughly
and fold in whites beaten until stiff
bake in greased 1 qt baking dish in 400 degree for 45 minutes
Sea Island Shrimp
4 Tablespoons butter
4 Tablespoons butter
1 large onion , diced
1 rib celery , diced
1 green bell pepper , diced
2 cloves garlic , minced
½ teaspoon salt
1/2 teaspoon thyme
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 Tablespoon flour
1/3 cup dry white wine (optional)
1 15 oz can diced tomatoes , or about 1 1/4 cups peeled and diced fresh tomatoes
1 cup chicken stock
2 bay leaves
Hot pepper sauce, Datil or Tabasco , to taste
2 lb large uncooked shrimp , (about 32)
2 green onions , chopped, for garnish
Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Serve over hot Hominy Bread and garnish with green onion.
Skillet Sweet Apple Biscuits
8 frozen buttermilk biscuits
1 21 oz can premium apple pie filling
1/2 cup butter melted
1/2 cup light brown sugar
1 Tbsp ground cinnamon
1 tsp pure vanilla extract
1/8 tsp nutmeg
1/2 cup powdered sugar
2-3 Tbsp cream or half & half
Instructions Preheat the oven to 375°F. Melt the butter, and brush on all sides of a 10-inch cast iron skillet.
In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.
Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.
Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits.
Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
Bake for 30-35 minutes, until golden and puffy.
Mix together the powdered sugar and cream until smooth. May double, if desired. Drizzle on top.
Wine Suggestion: 2017 Jim Barry The Barry Brothers Shiraz is a delicious red; balance the choices with an elegant 2018 J. Christopher Sauvignon Blanc.
Stay Safe. Eat and Drink Well. Love One Another.