Anna's Gamecock Tailgate Recipes: Arkansas
With any luck, there won't be any rain. And even though the stands are going to be crowded with pig lovers, our Gamecock men are going to upset that little pig farm to no end. I'm just declaring it right here and now. We've got the potential to upset them. I don't listen to what everybody is saying, I march to my own drummer and I'm hearing the ticka-ticka- thump-de-ump of a snare drum roll that's beating the blooming pig retreat beat for the feral hogs of Arkansas.
I say we need to take the field like we own it. I know this is just a little tailgating column, but I know I can be motivational to both fans and players. Ya'll got it "going on", as they say, this year. We just need to sew the sleeves on a little tighter and not get our clothes ripped up on the field. Like, for instance... How about we keep that quarterback covered? Our boys have been doing a really good job at this --- especially last game, let's just do it even better this time.
Now how about my receiver buddies? Moe and company — you tried your best against the Vols, but I know that you're going to come out charging this game--- now, even I can outrun a pig if I had to. They might squeal a lot, but that's it pretty much—a lot of squeal.
OK, Defense… the cooking coach here says we're leaving it up to you to FRY THE BACON this weekend. I mean put the pressure on that line of Arkansas and turn up the heat. I want to be able to smell that sizzling and fizzling smell of bacon drippings all the way to Blythewood, S.C.
Look, guys, it won't take much effort to bring a win home this week. You're not breaking apart and crying to mama during the games--- you're holding it together and thinking on the field—how great is that? We just need to show our porcine , cloven hoofed friends whose doing the calling here—"SUUUU-EEEEEE--we are! It will work—we can win this. Man, I can just taste this win.
Speaking of taste, I'm going to pass out the pig this week. Platters of it. Let's do on the stove/grill what we want our players to do to the swineyboys on the field. Let's cook Porky and the rest of the team and render us a little fat win this weekend.
Come on everyone—see the VICTORY. GO !!! FIGHT!!!! WIN!!!! GO COCKS!!!!
DOUBLE PIG DELIGHT
3 ½ -4 lb. pork tenderloin, butterflied and pounded to about ½-3/4 inches thick.
½ c. dried cranberries
½ c. dried apricots
½ c. chopped pecans
2 shallots, sliced thinly
2 c. fresh baby spinach—washed and patted dry
5 large mushrooms, sliced thickly
Bacon strips, uncooked—enough to wrap loin
Salt, pepper, garlic powder
Salt and pepper pork loin cavity, then sprinkle garlic powder on it. Repeat on outside of loin.
Layer dried fruit across the inside of the loin, then sprinkle with pecans. Follow with mushrooms. Cover these layers with spinach, pressing down firmly. Sprinkle shallot slices over this. Fold over loin to create a "sandwich". Wrap loin with bacon strips and secure with toothpicks . Gently place on rack in a pre-heated 400 degree oven. Bake until internal temperature on thermometer reads 155-160 degrees—approx 40-50 minutes. Let meat rest about 15-20 minutes. Slice into pinwheels and serve. If desire, sprinkle about 1 TBS. flour on pan drippings and whisk for 1 -2 minutes over a medium temperature on stovetop. Add 2 cups chicken broth, 2 dashes soy sauce, salt if needed and whisk while simmering until thickened for a gravy to serve over pork.
Cured Razorback Casserole
2 cups white shoepeg corn
1/2 cup mild green chiles, diced
1/2 cup finely chopped onion
2 cups diced cooked ham
1 can condensed cream of celery soup
1 teaspoon prepared mustard
1 teaspoon dried parsley flakes
1 cup cracker crumbs
1/4 cup grated Smoked Gouda cheese
In a bowl, combine corn, chiles, chopped onion, and ham. Stir in cream of celery soup, mustard, and parsley flakes. Transfer mixture to a lightly greased shallow 2-quart baking dish. Sprinkle casserole with bread crumbs and Parmesan cheese. Bake ham corn casserole at 350° for 30 to 35 minutes.
Anna's Own Touchdown Tater Salad
2 lbs. Red Bliss potatoes, boiled , peeled and sliced
4 Spring Onions-sliced thinly
3 stalks celery- diced fine
½ c. salad quality olive oil
¼ c. apple cider vinegar
1 Tbs. Dijon mustard
Salt and pepper to taste
Combine first three ingredients in a large bowl. Whisk together in a small bowl olive oil,vinegar and mustard. Add salt and pepper , whisk again. Pour vinaigrette over potato mixture, toss gently. Let sit for two hours, test for salt, add a little more if desired. I like to serve this at room temperature, that's why it is so good to take to the games. I have seen this salad with torn Romaine lettuce tossed in—very attractive when served.
The Arkans-Saw the BLACK Apple Dumplings
6 Arkansas Black Apples, peeled and cored (very tart and firm apples, can use Granny Smith if can't find Arkansas Blacks)
½ c. sugar
1 Tsp. Cinnamon, Brown Sugar, Butter
2 prepared Pie Pastry for 2 pies
2 c. water
¾ c. sugar
2 Tsp. Vanilla Extract
2 Tbs. butter
¼ c. Nutmeg
¼ c. Mace
Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in white sugar and cinnamon combined. Place on pastry square. Stuff core cavity with brown sugar, butter, brown sugar in equal parts. (The amount depends on size of core cavity, just stuff full.) Fold pastry up around apple to completely enclose it. Place in pan. Prepare sugar sauce by mixing water, sugar, vanilla, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over Apples. Bake in 375 F oven for 1 hour. Serve warm. Note: Apples may be frozen in pastry (before sugar sauce is added) if desired. Good dessert to make ahead if you have lots of apples around. Just let thaw when ready to use, and cover with sugar sauce and bake as usual.
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