Second to football at a tailgate is of course the food.  And let me tell you, did we have some amazing food.  From deviled eggs, to cornbread casserole, wings and pumpkin chocolate chip cookies…well let’s just say no one left hungry.  Below you’ll find all the recipes for the Tennessee side of things and head on over to Danielle’s to find all of the Alabama recipes.  Oh, and don’t forget about our little contest we’re hosting (details HERE) and if you didn’t catch part 1 of our tailgate find it HERE.  Happy Wednesday Loves.  truly, MKR

Dueling Deviled Eggs

yd: 6 servings

18 large, free range eggs

3/4 c mayonnaise (preferably Duke’s)

2 tsp vinegar

Salt and Pepper to taste

1 tsp curry powder

2 tsp water

1 tsp paprika

1 bunch fresh chives

Place eggs in a large sauce pot and cover with cold water. Bring to a boil, turn off heat and cover the pot with a lid for 12 minutes. Drain hot water, add cold water and ice, let eggs sit for 5 minutes. Peel eggs and cut in half longways.

Combine curry powder and water in a small bowl, let sit for 5 minutes. Place yolks in a KitchenAid mixing bowl and add mayonnaise and vinegar. Season well with salt and pepper, mix well for 1 minute.

Split filling in half, and mix curry powder to one and paprika to the other. Check for seasoning then fill egg whites. Refrigerate until ready to serve.

Garnish with chives cut into 2 inch segments.

Chicken Wings

yd: 6 servings

2 dozen wings, (I prefer whole, including wing tip)

1/2 of an 8 oz light beer (lager)

1/2 lb butter

2 cups Texas Pete

2 c ranch dressing

1 head celery, sliced for dipping

Preheat grill.

To prepare wing sauce melt butter in a pan on the stove, being careful not to cook too much, just long enough to melt. Place beer and hot sauce in a blender, then with the blender on slowly drizzle in the butter to emulsify. Reserve.

Grill wings to an internal temperature of 165*, about 16 minutes. Remove using tongs and toss in a bowl with the wing sauce.

Serve immediately with ranch and celery sticks.

Ranch

1 c sour cream

1 c buttermilk

1/2 tsp garlic salt

1/4 tsp dried oregano

1 tsp chopped parsley

1 tsp chopped chives

Salt and pepper, to taste

Mix all ingredients in a large bowl. Refrigerate until needed.

Collard Green and Cornbread Casserole

yd: 6 servings

For Cornbread:

1 cup cornmeal

1 cup flour

2 tbs sugar

1 1/2 tsp baking powder

1 tsp salt

1 cup buttermilk

.5 cup water

1 egg

2 tbs melted butter, plus 1 tsp butter

Preheat oven to 375*

Mix all dry ingredients, then add egg. Next add water and buttermilk, and then drizzle in melted butter.

Place cast iron skillet on medium high heat and melt the teaspoon of butter.  Add the batter, cook for 30 seconds and then transfer to the oven. Cook until the top is firm, about 12 minutes.

For Casserole:

2 tbs butter

1 cup chopped raw bacon

1 red onion

3 cloves garlic

5 cups finely chopped young collard greens

3 cups chicken stock

1 recipe cornbread

2 eggs

1 tsp salt

1/2 tsp pepper

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

1/2 cup mayonnaise

1/4 c roasted red peppers

1 cup shredded cheddar

Preheat oven to 375*

Melt butter in a large skillet on medium high heat. Add bacon and cook for 3 minutes, then add the onion and garlic and cook until translucent, about 7 minutes.

Add the collard greens and 2 cups of the chicken stock, cook for 5 minutes. Dice the cornbread and add to the pot when collards are cooked.

Mix the last cup of chicken stock with eggs, salt and pepper and herbs, add to pot and incorporate.

Finely dice red peppers and mix with mayonnaise and shredded cheddar and top the casserole.

Bake for 25 minutes in the oven. Serve hot.