I love being a part of a college alumni network. I went to a slightly traditional school where many of my classmates were ... Southern and slightly traditional. There's no doubt I did things a little differently but I'm so excited to see the rise in awareness and the recognition of food as something that transcends all majors and daily life, the importance of being involved in our local food systems, agriculture and entrepreneurship blossoming at Wake Forest University.
For their Fall 2014 issue I stand among other food alumni to share my favorite tailgating recipes. We're not the best at football but being in the South you know you're eating and drinking well.
Bacon Wrapped Dates with Fried Rosemary
Makes 24 bites
1 cup vegetable oil
1 bunch rosemary
24 dates, whole and pitted
1 cup blue cheese
12 slices of bacon
Preheat oven to 350 degrees F. Arrange a cooling rack over a sheet tray to catch excess bacon drippings.
In a high-sided sauce pan heat vegetable oil up over medium heat. In batches fry springs of rosemary, about 30 seconds a spring. Remove from hot oil and place on paper towel to drain excess oil.
Make a slit in each date and stuff each with about ½ teaspoon of blue cheese and 2-3 sprigs of rosemary. Using ½ slice of bacon tuck bacon inside the slit and wrap around the date. Repeat for all dates. Place on baking sheet and cook until crispy and bacon is cooked through.
Wake Forest Deviled Eggs
Makes 24 eggs
1 dozen eggs
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon hot sauce
2 teaspoons sea salt
1 tablespoon black sesame seeds
In a large pot lay eggs along the bottom, do not stack they should be in a single layer. Cover eggs with cold water so that the water is 1” above eggs. Bring to a simmer. When the water begins to simmer set a timer for 4 minutes. Remove eggs from hot water and place in an ice bath to cool slightly. While warm remove peels of the eggs and cut in half.
Place yolks in one bowl. Add mayonnaise, Dijon, hot sauce and sea salt; mix until the eggs are smooth and homogeneous. Scoop into a pastry bag and pipe into eggs. Top with sesame seeds.
Makes 1 dozen wings
1 quart vegetable oil
1 cup flour
1 teaspoon sea salt
1 lb. chicken wings
1 cup buffalo sauce
Heat oil to 365 degrees F in a high sided pot. In a small bowl combine flour and salt. Toss wings in flour. When oil is at temperature add wings, a few at a time, working in batches until they are brown and cooked through, an internal temperature of 165 degrees F. Remove from oil and toss in buffalo sauce.