Anna's Gamecock Tailgate Recipes: Florida

Check inside for this week's special Gamecock tailgating recipes, presented by Anna Rumsey.


We're going to find out who the real die-hard Gamecock fans are this weekend. You know the ones I'm talking about. The ones that even though the nay-sayers are surrounding us and talking the usual trash about this time of year. One of my acquaintances even posted something on my Facebook omment after the last game calling it another "GAMEFLOP". I won't rise to that barb.

Either you are "with us or against us". You're in or you're out. You belong to the family or you are a stranger. Decide now, because I don't go for the wishy-washy, oh, I love you when you're winning, I don't want anything to do with you when you're losing mindset. Shame upon you – why don't you just go on down early and sit with the Gators now?

I'm going to talk to MY people. MY people can stand and cheer if we were down 54-0 and still love that team on the field that has the Gamecock on their helmets. My people will support the team when every sports "analyst" - and I use that term loosely - is predicting doom and gloom for the rest of the season. My people know that we can't see the future and anything is possible. And most importantly, MY people know that the worst message we can give OUR team is one of ambivalence and disassociation.

I'm not being cute this week with my country-fried dialect or colloquialisms. I'm being serious about supporting our team, even if we haven't won the last few games. I don't like being on the losing side anymore than the next person, but I know that we have to dance with the one that brung us, so to speak.

That's how I'm approaching the Florida game and I know the Gamecock Nation has some REAL fans out there. We are going to support you players, and we will be proud of you and the coaches when you come on the field and will still be proud when you leave the field. Don't ever doubt it, we know how hard it is to get out there and take those licks. But, we also know that you can pull this game off and come away with the biggest smile on your face. We're here standing and cheering for you.

OK, now that I've had that little say — how about some good stuff... Like the Grilled Gator Kabobs. That would be quite the message to our opponents. We're gonna grill you good. Oh, I sincerely hope so. Nothing would make me happier.

Along with the kabobs, I've got some recipes to accompany the dish that utilize some of the best of the Florida resources — citrus, crab, fresh veggies. How good is that? Nobody says we can't eat well and in style, no matter how badly those Seminoles like to taunt us.

Here's wishing our boys a fantastic game. You're looking good, keep tweaking the plays. It may be tough, but we are made of tough stuff — we're GAMECOCKS!!! Safe travels to all. Remember you represent our state, so keep it clean.

So, to reiterate my above message — STAND BY YOUR TEAM, they need us and appreciate the support. GO G AMECOCKS!!

Grilled Gator Kabobs

1/2 cup Florida orange juice concentrate whisked with 1 tsp. ground ginger
1/4 cup Florida lime juice whisked with 1 tsp. sesame oil and 2 tsp. hoisin sauce
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 teaspoon cumin
1/4 teaspoon cayenne
1 pound Florida alligator meat, cut into cubes
1-inch cubes assorted Florida vegetables or fruit, cubed

For the marinade, combine orange concentrate, orange juice, soy sauce, sugar and spices in a medium glass bowl. Reserve half for basting. Add alligator cubes; stir to coat well. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor. Soak wooden skewers in water for 10 minutes to prevent them from burning. Thread marinated alligator cubes onto skewers, alternating with vegetable. Heat the grill to high heat and grill kabobs for 6-8 minutes; turning once. Brush with extra marinade for the first 5 minutes.


Anna's Crab-Potato Salad

3 lbs red potatoes, boiled until fork tender, sliced with skins on
4 cloves garlic- roasted with olive oil, mashed into a paste
½ lb. asparagus spears, steamed crisp-tender and sliced thinly
2 c. Stone Crab meat
1 large jar diced pimientos, drained very well
4 hard-boiled eggs, sliced
1 c. Mayo
2 Tbs. extra virgin olive oil
1 Tbs. red wine vinegar
1 Tbs. Dijon mustard
¼ c. dill relish
Old Bay Seasoning- 1 tsp.
1 tsp. dill weed
Salt/pepper

Combine potatoes, crab meat, asparagus, pimientos, dill relish and boiled egg in a large bowl. In a smaller bowl, whisk together the mashed roasted garlic, mayo, olive oil, vinegar, sugar, Dijon mustard, Old Bay seasoning, dill weed, salt and pepper. Pour the dressing over the potato mixture. Toss gently. Refrigerate for 1 hour before serving.


Roasted Carrot and Avocado Salad

1 pound carrettes (baby carrots)
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced
½ c. pineapple tidbits,drained.
½ c. pecan halves
Juice of half a lemon

Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. Spread them on a roasting sheet and roast for about 13 minutes, or until tender and browned. Toast pecans in a frying pan on top the stove with a little butter and salt.

Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Toss pineapple tidbits with carrettes and avocado. Sprinkle pecans over this. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.


Tangerine Cheesecake

Yield: 2 Servings

CRUST

1 (8 1/2 oz.) pkg. chocolate wafers
2 tbsp. unsalted butter, melted


In food processor, crush wafers, place in a bowl. Add the butter and mix. Press mixture into bottom of a 9 inch springform pan. Set aside.

FILLING

3 pk 8 oz. Cream Cheese; Softened
5 Eggs
1 c Sugar
2 tbs Tangerine Juice*
1 tbs Grated Tangerine Peel
1 Tbs. sour cream
2 Tbs. heavy whipping cream
¼ c. semi-sweet chocolate morsels

TOPPING

1 1/2 c Sour Cream
2 ts Vanilla
2 tb Sugar
1/8 c. semi-sweet chocolate morsels

Set oven to 250 degrees. Place 1 pkg. cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel, sour cream and whipping cream Beat one minute. Stir in chocolate morsels. Pour into crust and bake 30 minutes. Turn off heat; let cake stand in oven 45 minutes and then remove. Now, turn oven to 350 degrees. Thoroughly combine topping ingredients. Let stand at room temperature. Gently spread over warm cake. Return to preheat 350 degree oven for 10 minutes. Partly cool on wire rack. Sprinkle with chocolate morsels. Refrigerate overnight, if possible.


Gamecock Gator-Ade

1oz. Patrón Silver tequila
1/4 oz. Patrón Citrónge orange liqueur
Fresh grapefruit juice
Splash of club soda

Mix in lemon and lime slices for garnish

Pour Patrón Silver and Patrón Citrónge over ice. Fill with grapefruit juice. Add a splash of club soda. Garnish with lemon and lime slices.

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