Anna's Tailgate Recipe for Tennessee

I want to volunteer this weekend! I want to volunteer some good news to all my fellow USC Gamecock fans… we're going to win!!!! I can feel it in my bones. The same feeling I had about Alabama, we're going to trample the Volunteers this weekend.

Since this is Halloween weekend, it's good thing for them to wear orange and white. When they come trick-or-treating in the University of South Carolina Williams-Brice neighborhood, we've got some wonderful surprises in store for them.

The first thing we can offer them is a really spooky reception by about 80,000 some odd fans of the Gamecock Nation. Enough of the "GAME" --- "COCKS" in their ear ought to be enough to scare the hardiest, most loyal Tennessee fan back to old Rocky Top.

Next up, is the offensive lineup. I love you guys, I truly do. It took a little while to settle down and figure out what Vanderbilt was trying to accomplish, but once you did it was all business after that. So, a good dose of that offensive line on top of the Tennessee defense should be scary enough to make Old Blue howl his song and want to go home.

If the offense isn't enough to take volunteerism out of the stadium, I think the defensive line might just finish the job. As long as there's a ball in motion, there's going to be a Gamecock on top of the person with it. Call it a "sunny-side up" or "Gamecock on Top" approach, but we've got the goods on them and we're going to use it. It's going to be a REAL treat.

Now, here's another few treats for the jack-o-lantern uniformed boys - we've got some Stephen Garcia, Alshon Jeffery , Tori Gurley, Brian Mattox and Ace Sanders - AND maybe some Marcus Lattimore - that will help you realize a bag of fun for Saturday. Surprise!! Our trick, our treat!!!

And finally, to the Tennessee coach, Derrick Dooley — the German Army??? Honey, I was SO MOVED by your analogy, that I decided I would design the menu for today's tailgating around your humorous interview, In der Kürze liegt die Würze. That's a little German proverb meaning, "Brevity is the soul of wit." Modern day translation: Keep it simple stupid. Was it designed to be the comic relief in the tragedy of Tennessee's losing this weekend? It sure worked. In fact, I'll go as far as saying that our win over your team this weekend won't be a SURPRISE, so here's a little good food to give you some sustenance for the trip home. We're hospitable creatures, yes we are.

So, here's a little Oktoberfest for all you Gamecock and Tennessee fans. Let's keep the war on the football field and the sportsmanship mutual between the teams. Keep it between the lines and make this a happy, exuberant weekend, my favorite fans. Don't drink and drive.

G-o-o-o-o-o-o-o-o-o-o-o COOOOOCCCCCKSSSSS!!!!

Grilled White Asparagus Salad

4 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed and cleaned
½ teaspoon sea salt, divided
2 tablespoons whole grain mustard
2 tablespoons honey
2 teaspoons white wine vinegar
6 ounces curly endive
Pecorino Romano cheese shavings for garnish
Freshly ground black pepper

Rub 2 tablespoons olive oil onto the asparagus spears. Get grill nice and hot then place asparagus on rack. Cover and cook about 3 to 4 minutes on each side, depending on the thickness of the spears, or until just tender. Season with about ¼ teaspoon salt.

Remove from grill, cool, cover and refrigerate until ready to serve. Put mustard, honey, vinegar and 2 tablespoons oil in a small bowl and whisk until smooth. Cover and refrigerate. Remove heavy stems from endive and rinse. Pat dry with paper towels and tear leaves into pieces. Wrap in paper towels and refrigerate. When ready to serve, divide endive among plates and top with asparagus and Romano shavings. Drizzle dressing over salads and sprinkle each with a little salt and pepper.

German Pork With Vegetable Sauce

1 lb. minced pork
1 stale roll
1/3 cup milk
1 egg
4 onions, 1 garlic clove, 1 bunch parsley, 2 red paprikas, 2 tomatoes - finely chopped
1 tbsp. vinegar
r 1/8 l meat stock
1/8 l white wine
1 tsp. honey
1 tsp. cayenne pepper
olive oil
salt, pepper

Cook half of the finely chopped onions, garlic and all parsley in the preheated olive oil until golden brown, and mix into the minced pork. Cut the roll into small pieces and soak in the warm milk until soft. Blend it with the egg and mix with the meat mixture. Add the spices to the taste.

Form the mince meat mixture as small balls. Fry them all over in the olive oil and put into the hot oven for 15 min.

Fry together the paprika, the rest of the onions and garlic in olive oil until light brown. Pour in the meat stock, add honey and chopped tomatoes, and let stew under the lid in a large pan until the juices reduce a bit. Now add 2 tbsp. olive oil, vinegar, cayenne pepper, and salt. Bring the sauce to boil and put the meat balls in for half an hour.

German-Style Sausage and Potatoes

1-1/2 pounds medium potatoes
4 teaspoons anise seed
1-1/2 teaspoons coriander seed
1 teaspoon caraway seed
1 teaspoon mustard seed
1/3 cup beer
1/4 cup vinegar
3 tablespoons spicy brown mustard
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon pepper
Few dashes Worcestershire sauce
Few dashes bottled hot pepper sauce
2 medium onions, chopped (1 cup)
2 stalks celery, sliced (about 1 cup)
1 cup shredded cabbage
1 tablespoon olive oil
12 ounces fully cooked Polish sausage, cut into 1/2-inch-thick slices
1 cup shredded Swiss cheese (4 ounces)

1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel, and thinly slice. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside.

2. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender. In an ungreased 2-quart rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.

German Rotekraut (Red Cabbage)

2 1/2 oz. bacon, either American or German "Bauchspeck", chopped
1/2 c. onion, diced
4 c. shredded red cabbage, about 1 lb.
1/2 c. dry, red wine
1/2 c. apple juice
1 T. sugar or agave nectar or honey
1 bay leaf
4 cloves
Ground black pepper
1 apple, peeled and quartered

Brown bacon in a dutch oven. Add onions and sauté for 5 minutes. Add the cabbage and cook for 2-3 minutes. Pour in red wine and juice to deglaze, add the spices, sugar and apple.

Simmer on stove top for 2-3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.

German Chocolate Cake

2 cups sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
2-1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 squares German chocolate (4 ounces)
1/2 cup boiling water
4 egg whites
1 egg yolk
2 cups heavy whipping cream
1-3/4 cups sugar
1 cup flaked coconut
1-1/2 cup chopped pecans, toasted
1/2 cup butter
Preheat oven to 350 degrees F.Grease and flour 4 - 9 inch round pans.

Melt the chopped German chocolate in hot water and set aside. In a large bowl, cream together the sugar and shortening. Beat in egg yolks until smooth. Next, stir in the buttermilk. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another clean and dry bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes. Cool cake in pans on wire racks.

While cakes are cooling, make the icing. In a medium bowl, whip egg yolk, heavy cream and sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

Ice cakes by using half of the frosting in between the layers and the other half on the outside and top of the cake. Starting with the bottom layer use 1/3 of divided icing. Add next two layers the same way. The top of the fourth layer is iced first and then the sides using the other half of the divided icing.

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