Tailgating is different this year. For the first time since our 1984 Tailgating debut, we’re doing it virtually. Gathered in backyards and patios, football games will be enjoyed while we celebrate the glorious season with food and great beverages.
We’ve included Sangria, a spectacular sparkling wine, an original margarita and a heritage Florida Bloody Mary from St. Augustine.
Datil peppers were brought to St. Augustine’s coast from Minorca (one of the Balearic Islands in the Mediterranean off the coast of Spain) in the late 18th century. Most St. Augustine visitors have never heard of a datil pepper but it’s a centerpiece of Old Florida cuisine.This small pepper’s scientific name is capsicum chinense, also known as “yellow lantern chili”.
Datil peppers are hot – similar in heat index to the habanero pepper. On the Scoville scale (used to measure a pepper’s spiciness), the datil pepper ranks at 100,000 to 350,000 units, 120 times hotter than a jalapeño. However, unlike it’s habanero cousin, datil peppers are sweet with a fruitful tangy taste. They blend into unforgettable cocktails on a football weekend.
Chef Joshua Butler
1/2 head Napa style cabbage
2 carrots peeled and grated
1 small sweet onion, sliced
2 pink grapefruits, sectioned
2 tangerines, peeled and sectioned
2 tablespoons key lime juice
4 teaspoons raw Florida sugar
4 teaspoons Greek style yogurt
1-tablespoon fruity olive oil
salt and pepper to taste
Place the vegetables in a mixing bowl and toss with olive oil. With a serrated knife, peel
the grapefruits and tangerines and cut out the segments removing the white pith. Cut the
sections into bite size pieces then add to the cabbage mixture. Mix the lime juice and the
sugar together until dissolved. Add the Yogurt and toss well. Add salt and pepper to taste.
Cover and refrigerate for an hour.
Cabbagetown Pinto Bean & Green Chile Tostadas
Restaurant Agave, Atlanta
Hatch Green Chile Sauce:
Hatch Green Chiles (Roasted & Seeded) 2 cups chopped (set aside 4 tbsp of roasted chopped Hatch chiles for later use)
Vegetable Stock – 1 1/2 cups
Spanish Onion – 2/3 cups / diced
Fresh Garlic – minced
Salt and Pepper to Taste
Add 2 tbsp of oil to pot.
Sauté onions and garlic until soft
Add Hatch Chiles and Veggie Stock simmer for 15 – 2 minutes
Remove from heat and cool
Roasted Tomato Serrano Sauce:
Tomatoes – 6 halved
Yellow Onion – 1/2 large – rough chopped
Garlic Cloves – 3 whole
Serrano peppers – 6 deseeded
Cumin 1 tsp
Vegetable Stock – 1 quart
Place all ingredients in large stock pot, fill with water and bring to a boil, and lower to simmer for 15 minutes
Remove most water and place all contents in blender and blend until smooth.
Salt & Pepper to taste
Pinto Beans – slow cooked with 2 table spoons New Mexico Hatch green chiles mixed in
Pico de Gallo – chopped onion, cilantro, tomato, lime juice, salt
Corn tortillas fried or baked crispy
Napa Cabbage shredded (or iceberg)
Shredded Cheddar cheese (if not vegan)
Sour Cream (mixed with a little lime juice)
Place Crispy tortillas on plate
Top with Green Chile Pintos
Top with one tbsp of chopped Hatch green chiles
Top with cheddar and melt in broiler, cheese melter, oven
Top with Hatch Green Chile Sauce on one side & Roasted Tomato Serrano Sauce on the other side
Top with shredded Napa cabbage
Top with pico de gallo
Top with sour cream
Top with chopped cilantro.
Serve with a smile.
4 strips bacon
1 stick unsalted butter, at room temperature
1 tablespoon minced shallots
1 tablespoon chopped roasted red pepper
1 teaspoon minced garlic
1 teaspoons chopped fresh parsley leaves
1/4 teaspoon salt
1 teaspoon lemon juice
2 dozen oysters, shucked, liquor and bottom shells reserved
Preheat the oven to 375 degrees F.
Place the bacon on a baking sheet and roast for 10 minutes. Remove from the oven and let cool. Cut each strip into 6 equal portions, for a total of 24 pieces.
Increase the oven temperature to 400 degrees F.
In a bowl, using a rubber spatula, cream together the butter, shallots, pepper, garlic, parsley, salt, lemon juice, and cayenne.
Place the reserved oyster shells on a large sheet pan and place 1 oyster inside of each. Spoon a small amount of oyster liquor onto each oyster, top with 1 teaspoon of the flavored butter and 1 bacon piece. Bake until bubbly and firm, about 15 minutes.
Remove the oysters from the oven. Arrange 4 oysters on each of 4 plates and serve immediately.
Tim’s Heritage Margarita
Restaurant Agave, Atlanta
Lunazul Anejo Tequila 1 1/2oz
Gran Gala Orange Cognac 1 oz
Orange Juice 1 1/2oz
Fresh Lime Juice 1 oz
Your favorite sour mix 3 oz
Shake and serve over ice in a large salted rim glass with a lime garnish!
St. Augustine Bloody Mary
2 oz Kettle One Vodka
1 oz Datil Pepper Sauce (available in NE Florida or online).
A splash of Worcestershire sauce
Thumbnail size of horseradish
Celery salt to liking
Mix ingredients and garnish with bacon, celery and olives as desired.
Georgia Muscadine Sangria
1 (750 ml) bottle Still Pond muscadine juice (purple or white)
1 (750 ml) bottle Still Pond muscadine wine (red or white)
1 liter ginger ale or club soda
Sliced peaches, apples, oranges, muscadines, or fruit of choice
Combine juice, wine, and soda in a pitcher. Use ginger ale if you like your sangria sweet, club soda if you don’t.
Add the fruit.
Chill for at least 2 hours or overnight.
Wine Suggestion: Dr. Loosen Extra Dry Sparkling Riesling. Simply Spectacular for Football Down South.
Stay Safe. Eat Well. Love One Another.