Anna's Gamecock Tailgate Recipes

Anna Rumsey is legendary for her love of the Gamecocks, but frankly, even more famous for her mouthwatering recipes. She shares some of her favorite tailgating recipes with Gamecock fans here, so you can dazzle your friends with the best food at your tailgate spot.

I hope you derive as much fun from college football as I do. It's one of those things that just makes me and my sweetie happy. It's not only about the food, we just love sharing the whole experience during this glorious time of the year. The weather is already starting to back off and cool down and it just enhances the excitement. So, here's to a wonderful SEC football season.

We won! One game down and a whole SEC season to go. But, it was a South Carolina win, that's all that counts. I was just so happy to settle in with some home-made subs and hot artichoke dip for a good college football game after such a long wait. The Alabama – Va. Tech game was pretty exciting, too, right up to very the last minute, when the winner emerged.

The actual recipes are at the end of the column. Today's recipes for football tailgating/entertaining foods are not very sophisticated, nor are they particularly hard to prepare and not consisting of any exotic foods to hunt for all over town. I'm serving up just plain old food; one appetizer and some meat and potatoes with a little, apple dessert to finish. However, I can think of some ways to fancy it up—namely, instead of using whole slices of bread for the pork chop sandwich, make bites by cutting the pork chop up and using the pumpernickel cocktail slices-with a little tomato and red onion—pork chop sliders. You could serve the potatoes in paper cups lined with a colorful cocktail napkin or using napkins matching your theme. For the dessert, you can make individual little champagne glasses filled with the concoction, topped with thin apple slices dipped in lemon juice. All of the dishes lend themselves to "partying up", just use your imagination.

Now, if you just want to serve it family-style, that's what I've given here. Platters of hot, savory chops, accompanied by platters of sandwich fixings- sliced tomatoes, sliced onion, lettuce leaves, pickles a basket of warm Kaiser rolls, or a mix of your favorite sandwich breads. The Lemon-Mustard mayo will taste just right on those sandwiches, or maybe your crew would just like a good bowl of barbecue sauce on their chops.

You can't go wrong with a cold, icy glass of iced tea with this meal, a Grand Cru Reisling would be a wonderful wine pairing for the meal. For the chips, crudités and dip appetizer, probably a Bloody Mary or Virgin Bloody Mary will complement each other.

Hot Artichoke Dip

1 can drained artichoke hearts

1 can drained artichoke bottoms

1 bag frozen spinach, thawed, drained very well

1 cup mayonnaise

1 bunch diced green onions

hot sauce (to taste)

1 cup fresh grated Parmesan cheese

1 ½ cups grated Monterrey Jack/Cotija –mixed

8 oz. sour cream

½ stick melted butter

Salt to taste

Mix all ingredients in a bowl, then turn into a buttered casserole dish. Bake until warm, bubbly and top is light golden brown in a 375 degree oven.

Crunchy Oven-Baked Pork Chops

Table salt

4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat 4 slices hearty white sandwich bread, torn into 1-inch pieces

1 small shallot, minced (about 2 tablespoons)

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons vegetable oil

Ground black pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

1/4 cup plus 6 tablespoons unbleached all-purpose flour

3 large egg whites

3 tablespoons Dijon mustard

Pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake at 375 degrees until deep golden brown and dry, , stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper.

Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Lemon-Mustard Mayo for Sandwiches

Blend all the following:

1 cup mayonnaise

2 tbs sour cream

2 tsp coarse mustard

1tbs lemon zest

2 tsp lemon juice

Baked Sweet Potato Dinner Fries

1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips

1/4 cup olive oil

1/2 tsp. kosher salt

1/2 tsp. dried garlic-herb seasoning

Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

Crunchy Apple Salad

1 20 oz. can pineapple chunks

2 Tbsp. apple cider vinegar

1/3 cup granulated sugar

1 large egg, lightly beaten

1 Tbsp. flour

8 oz. frozen whipped topping (such as Cool Whip), thawed

4 large apples, diced

1 cup miniature marshmallows

2 cups peanuts

Drain liquid from pineapple chunks into a 3-quart saucepan. Add vinegar, sugar, egg and flour. Cook over medium heat, stirring constantly, until thick.

Remove from heat and pour into a large bowl. Add thawed whipping topping, stirring well to combine. Add pineapple chunks, apples, marshmallows and peanuts. Stir well. Best if refrigerated for 8 hours, but, can be used immediately after preparing.

You can find more great recipes every week from Anna in her column in the Blythewood Chronicle. Facebook members can also follow her on her "Anna with the Manna" Facebook page. Anna prepares food and helps lead a group of people who feed hundreds of homeless people every Thursday down at MLK Park in the Five Points area of Columbia.

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