Anna's Tailgate Recipe for Florida

Are we going to be like the Timex watch? Take a lickin' and keep on tickin'? I hope so, because we need to keep our eyes on where we're going. All is not lost — we still have some games that we need to use as a proving ground this year. Prove first that we're not a flash-in-the-pan, couple-of-good-win-season team. Prove second that we have the stamina to finish the season strong.

It's a long drive, but we need Gamecock Nation to make their presence known this weekend. And go with a hearty kick-some-Gator-butt attitude. Come on, ya'll — you know how degrading the Gators can be to the Gamecock fans. We've got to silence the yapping jaws. Stop the arms from doing that gator crunch thing. Let's go "belly-whomp" the Gators in the Swamp this year.

Fight. Fight. Fight. Now, I've never been a cheerleader or ever had any aspirations to be one. But I know our attitude can help inspire our team. It can be one of the single most helpful things we can do to contribute to winning this game. It's daunting — we've never won on the road in the Swamp. This is the year of "never done before's!" Why stop this weekend. Why not beat them like we beat Bama? .

I've said my peace. I think anything is possible. One bad loss should not color our whole season. Let's pick ourselves up, dust ourselves off and start a war down in the Swamp. And let's win the war. It's probably going to be some kind of battle, but show your stamina Gamecocks! .

Ok — let's talk food… It's all on the grill this week and it's all featuring the fabulous citrus available all over the state of Florida. Grapefruits, oranges, limes — I've got it being used in entrees, side dishes and desserts. And most of these recipes can be made on the grill or adapted to the grill for cooking.

I'm going to feature seafood this week —shrimp and crab — nice and light to pair with the citrus. If the meal seems to be too light a fare for your taste, add some fresh sliced sour-dough bread and a little butter to spread on it. If you want to make the snap pea and marinated mushroom salad a little heartier, you could add 2 cups of cooked pasta such as rotini and toss it together. .

You may want to try a Sauvignon Blanc (New Zealand) to pair with the citrus-themed meal.

Enjoy the game everyone. Remember to think about what we CAN do, not what we shoulda', coulda', woulda' done. And please, above all — drive safely and without being under the influence. God Bless All. Go Cocks! .


Ginger Grilled Grapefruit



4 servings

2 large Ruby Red grapefruit
2 teaspoons light sesame oil
1 teaspoon minced ginger root
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon light brown sugar
4 tablespoons orange blossom honey
1/2 teaspoon sesame seeds, toasted

Remove the skin and pith from the grapefruits and cut the flesh into 1-inch-thick wheels. Remove the seeds and arrange the slices on a broiler tray. In a small bowl, combine the sesame oil, ginger, salt, pepper and brown sugar. Brush the grapefruit with the seasoned oil.

Preheat the broiler or grill until very hot. Grill the grapefruit slices on one side for approximately 2 minutes, until the sugar begins to caramelize. Remove from the heat.

To serve, arrange the fruit on a warm platter. Drizzle with the honey and sprinkle with the toasted sesame seeds.


Citrus Honey-Grilled Shrimp



1 1/2 pounds shrimp, peeled and deveined
1 cup fresh lime juice
1/2 cup honey
2 cloves garlic, minced
1 teaspoon white pepper
1/4 teaspoon salt

Thread 3 to 4 shrimp on wooden skewers. Mix together remaining ingredients in a medium bowl. Brush citrus-honey mixture on both sides of shrimp.

Preheat grill for high heat. Place shrimp on grill and cook for 2-3 minutes. Baste top sides with citrus-honey mixture. Turn shrimp once, grill for another 2 to 3 minutes, or until opaque. Remove from grill and serve immediately.


Snap Pea and Marinated Mushroom Salad



3/4 cup(s) extra-virgin olive oil
6 tablespoon(s) white-wine vinegar
1 1/2 teaspoon(s) coarse salt
1 teaspoon(s) fresh-ground pepper
9 ounce(s) button mushrooms, sliced 1/4-inch thick
8 cup(s) (about 1 pound) sugar snap peas
1 tablespoon(s) chopped fresh thyme leaves

Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

Cooking the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl.

Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.


Crab Quesadillas



1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 pound lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 (8-inch) flour tortillas
1/3 cup shredded Monterey jack cheese with jalapeno peppers

Combine butter and oil; set aside.

In a medium saucepan over medium high heat, saute onions, peppers, and garlic in 2 tablespoons reserved butter mixture, stirring constantly, until tender. Remove from heat.

Gently stir in crabmeat, mayonnaise, cilantro and salt.

Place tortillas on baking sheets; brush 1 side of each tortilla with reserved butter mixture. Turn tortillas over and spread crabmeat mixture over half of each tortilla; sprinkle with cheese. Fold in half.

Bake at 475 degrees F. for 4 minutes or until golden. Can grill on flat grill at 475 degrees also.

Cut each tortilla into thirds. Serve warm.



Fresh Ruby Red Grapefruit Pie

3 or 4 Ruby Red grapefruits (divided)
2 packages unflavored gelatin 2 eggs, separated
1/2 c. plus
2 T. sugar
1/8 tsp. salt
1 8-oz. package softened cream cheese
1 c. sour cream
3 drops red food coloring (optional)
1 9-in baked pie shell
Maraschino cherries

Peel and section one grapefruit. Carefully remove membrane; set section aside for garnish. Halve and juice the remaining fruit. Strain juice, measure 1 1/2 cups.

In a small saucepan, soften gelatin in 1/2 c. juice, then dissolve over low heat. Set aside.

Pour remaining 1 c. of juice in blender container. Add egg yolks, 1/2 c. sugar, salt, cream cheese, sour cream, and food coloring. Whirl smooth. Add dissolved gelatin and blend 5 seconds more. Chill until slightly thickened.

Beat egg whites with 2 T. sugar until stiff. Fold egg whites into gelatin mixture.

Pour into pie shell and chill until firm. Garnish with grapefruit sections and cherries.


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