Anna's Tailgate Recipe for the Paladins

Anna Rumsey is gaining legendary status. She must keep the location of her tailgate parties secret, lest she be run over by salivating fans of her scrumptious recipes. But you don't have to crash her tailgate to have some of her delicious fares - here are some of her "secret" recipes for you to make and enjoy, bundled free with her homespun Gamecock humor.

What can one say after last week's win? I could say that it was one of the best games I've ever experienced. I could say it just makes me more excited about the rest of the season. I could say, most importantly , I am so proud of our team this year! Way to go, big guys!!!

This week South Carolina plays the Furman Paladins, and it just begs for a great medieval meal to cook at your tailgate party. I even thought I would write the instructions in Middle English and see how far you get in interpreting it. I could have told you to put your…

…chykn a'doun and ley splentes underneth and al about the sides, that the chykn touche no thinge of the potte; strawe good herbes in the potte, and put thereto a pottel of the best wyn that thou may gete, and none other licour; hele the potte with a close led, and stoppe hit aboute with dogh or bater, that no eier come oute; And set hit on the faire charcole, and lete it seeth easly and longe till hit be ynowe!!!

Yes, that would have been great fun for me, but you may not have gleaned a single thing from it to get your birds on the flame. However, I'm convinced that in honor of our visiting team, we should strive for a little renaissance cooking this weekend.

This type of cooking is just easy as pie with the grill, smoker or propane cooker. If you really want to get into it, and gather up some twigs, branches and logs to make your own firepit, that will keep you busy in the afternoon before the game. Hey, if you're going to do that, go ahead and build a spit to put a roast suckling pick upon and just have a jolly old time basting it and watching it cook slowly. I'm striving for something a little less complicated and less involved. Something that basically is accomplished while sitting around with your buddies and letting the aroma waft across the parking lot.

Grilling, cooking in a pit, on a rotisserie, in a pot, roasting — not much of these types of cooking methods have changed in centuries. Fire equals cooking. Grilling equals good eats. Herbs, spices, nuts, leaves — these are the flavorings that have been handed down from generation to generation. They are constant in our quest to produce fabulous-tasting foods and savory>
Now, if you don't have a clue why I am talking about doing medieval cooking for a Paladin's game, spend a little time researching what a Paladin is. I don't have room here, but I like to know my enemy/opponent. So should our team. Just because this isn't an SEC game, let's not let up on the field!!!

The difference that our players have shown since last year is dramatic. I see grace under pressure, focus and a thirst for a win. I don't know how or why it has finally arrived at USC, but it is a welcome sight. We're behind you Gamecocks — all the way. Use this game as another chance to practice what you've shown us that you have—perseverance and keeping your eyes on the goal. It's a new season of Gamecock Football and it's been amazing so far. Keep it up!!!

Grilled Leg of Lamb

• 1 tablespoon dry mustard
• 1 teaspoon ground cardamom (may substitute ground ginger)
• 1 tablespoon apple cider vinegar
• 1/2 cup frozen apple juice concentrate, thawed
• 1/2 cup Dijon mustard
• 1 tablespoon fresh rosemary
• 2 tablespoons olive oil
• coarse kosher salt
• 4 to 6 lbs. American Lamb Leg, boned and butterflied


Combine first 3 ingredients in a small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.

Place lamb in glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup of the marinade over the top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap and chill overnight.

Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well, brushing often with marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil and let rest 15 min. Slice lamb thinly and arrange on a platter to serve.

Baked Potatoes on the Grill


• 4 baking potatoes, pierced, washed and thoroughly dry
• 4 tablespoons kosher salt
• 4 teaspoons olive oil


1. Heat grill to 350. Set up grill for in direct cooking
. 2. Rub each potato with olive oil.
3. Put salt on wax paper or zip lock bag. Coat each potato with salt.
4. Arrange potatoes in a cast iron pan.
5. Place on in direct side of grill.
6. Turn over half way through cooking time.

Grilled Asparagus Salad

1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds


1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.

2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.

3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Coconut Custard Pie

• 1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate — use a
commercial frozen pie dough for simplicity.
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 can (14 ounces) coconut milk
• 4 large egg yolks
• 1/2 cup sweetened shredded coconut, toasted

1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.

2. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

3. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.

4. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

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