Southern Hospitality: Super Bowl Party

Just a few more days until Super Bowl 2013! I've got to say, it is truly bittersweet considering how close our beloved Falcons came—Atlanta playing in New Orleans for the NFL championship would have been pretty epic. But the show must go on. Never one to shy away from a game day celebration, I've rounded up a little entertaining inspiration to get everyone in the spirit. When it comes to a good Super Bowl party, I am all about keeping it classic (read: classy). No plastic turf table cloths or football-shaped cheese balls here, y'all. When it comes to decor, simple is always best.

  • Send out a cute invitation and print a matching menu to let guests know what's cookin'. (Paperless Post is my favorite way to customize virtual paper goods.)
  • Flowers should be one color please, and do not feel the need to match them with the participating teams' colors. (Trust me, maroon and gold buds never looked good anywhere.) Yellow or white roses would look nice.
  • For serving food, buffet-style is always best for a football party since it allows guests to serve themselves at their leisure. Set up a side table topped with a simple white runner. Add bowls, mugs, cutlery, and rolled cotton napkins. (Don't forget about the fixin's!) Chili, soups, and stews look great served in the very Dutch oven they were cooked in.
  • Set the bar up in another area, with a galvanized bucket packed with ice and a variety of craft beer. (Place a shower liner underneath a tablecloth to prevent water damage.) Make a big batch of the signature cocktail ahead of time and keep it in a pitcher on the bar. Arrange appropriate glassware, garnishes, and cocktail napkins nearby (along with plenty of ice) to keep it foolproof.

With the surge of food blogs these days, it seems that everyone is always trying to one up each other in the "ultimate" recipe department. Call me crazy, but sometimes (most of the time) I just think it's best to stick with the classics. Take the Super Bowl for instance. No one, and I mean no one, has ever complained about a tasty dip, strong margaritas, and a warm bowl of chili. ( A tray of fudgy brownies never hurt, either.)

  • Agave Margaritas - Agave syrup in a margarita is not exactly a revelation, but it does makes for a tasty twist on the classic. These from Bon Appetit should fit the bill.
  • Ultimate Seven Layer Dip - A friend brought a double batch of this Cook's Illustrated dip to our SEC Championship party, and it was the biggest hit of the night. (Trust me, it's a far cry from the open-and-dump recipes of yesteryear.) I think it would be impressive served in individual glass dishes if you were so inclined.
  • Pork and Green Chile Stew - Walt's Aunt Becky made us a batch of green chile stew for Christmas and it was one of the best things I have ever eaten. Until I swindle the exact recipe out of her, this one by Emeril looks pretty similar. (Bonus points that it's make-ahead!) Walt and I added white rice, which I think is a very welcome addition.
  • Brownies with Peanut Butter Frosting - A pastry chef I used to work with introduced me to brownies topped with whipped peanut butter frosting. My life has never been the same, and yours won't either.

 

Image sources: Board one: Paperless Post, Blooms by the Box, Camille Styles, Today's Nest Board two: Two Tart, Food & Wine, Real Mom Kitchen, Little Red House

Spotlight On: SLAP SAUCE

Dixie Caviar’s ‘Spotlight On’ showcases both established and up-and-coming Southern artisans across a variety of creative fields. We’ll be talking shop, the South, and their very best recipes. Read on! Happy Monday, Dixie Chicks! Today I am stoked to introduce you to SLAP SAUCE, a delicious brainchild from my old college pal, Micheal McCord. SLAP SAUCE is a savory, Southern mustard-vinegar hybrid meant for dousing anything from pulled pork to chicken wings, stir-frys and pretzels. Honestly, Walt and I pour this heavenly nectar into, onto (and under!) anything we can think of. After glazing some Hebrew National beef franks in SLAP SAUCE recently, Walt uttered with all seriousness, "I don't think I'll ever be able to eat a 'regular' hot dog again..." Now that's a telling statement!

Tell me about yourself: My name is Michael McCord and I'm from Atlanta, GA. I'm an Auburn grad, Braves fan, Husband, Father, Brother, Son, Libra.

Tell me about a day in your life: With two kids under the age of 2 at home, I wouldn't confirm that my life is like driving 100 mph around I-285 and chunking the steering wheel out the window, but I wouldn't deny it either. I would say its a perfect mix between 'Groundhog Day' and 'Big Trouble in Little China'.

How did SLAP SAUCE get started? I would love to say that it’s an old family recipe that has been passed down and preserved throughout my family’s history, but in actuality I whipped it up in my college kitchen one Saturday morning before tailgating for a football game. It has had several tweaks since that first run, but the main components have stayed the same.

As for bottling it, it was kind of a fluke. In 2008, SLAP BBQ entered the Annual Atlanta Butt-Off at SweetWater Brewery and won Best Sauce.  Now, it wasn’t just family and friends asking for bottles of SLAP SAUCE, but complete strangers wanted to know where they could buy it. I knew it was a great sauce but had never thought about bottling and selling it until that moment.

Tell me the biggest challenge you have experienced thus far? The greatest success? The biggest challenge I have experienced so far would be managing my own expectations. Trying to introduce a new food product is the definition of a "hurry up and wait" process.

Tell me where you see SLAP Sauce in five years: I would love to see our products in stores and markets all around the South. I have plans for two additional sauces and one all-purpose rub, so hopefully they will be well received.

What is Southern about your product/company/brand/business? Well barbecue is the quintessential Southern fare so.........

Tell me who and/or what currently inspires you and your brand:  My family and friends are incredibly supportive, above and beyond really. I draw my inspiration from time spent traveling; the people I've met, the places I've seen and most importantly, the food I've tasted.

Tell me about your relationship with food and/or cooking:  I love to cook. Some of the best nights my wife and I have shared are spent with a couple bottles of wine, some good tunes and just getting in the kitchen and experimenting with recipes. Likewise, when family and friends are thrown into the mix, food is an integral part and brings everyone together.

Any favorite MADE IN THE SOUTH brands worthy of your shout out?  I read a captivating book recently by South Carolina native Ellison Durant Smith entitled "Free as a Fish." He is an extremely gifted story teller and his book oozes Southern charm and dialect.

Please share your favorite Southern recipe and what it means to you: My Grandmother's Chicken Bog reminds me of winter time in the South. This, as well as my Aunt's Brunswick stew, are staples in our house and perfect for leftovers. Chicken Bog Time: Takes about an hour Serves: 8 -10 1 (3-pound) chicken, quartered 1 stick butter, melted 1 large onion, chopped 1 pound smoked link sausage (I prefer Conecuh Cajun Smoked Sausage) 1 teaspoon crushed red pepper 1 teaspoon ground black pepper 3 bay leaves 8 cups water 3 cups long grain rice

Slice the sausage into 1/2-inch pieces.  In a stockpot, combine the chicken, sausage, onion, butter, and seasonings.  Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes.  Remove the chicken from the pot and let cool slightly.  Pick the meat from the bones, discarding the bones and skin.  Add the rice to the pot and bring to a boil, stirring well.  Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done.  Remove the bay leaves, and return the chicken to the pot.

Tell me what you love about the South/being Southern: I love the South/being Southern for a multitude of reasons...

— I love teaching my kids to say “yes ma’am” and “no ma’am” and my son to hold the door open for women, for nothing more than a sign of respect.

— I love my bourbon neat and my barbecue cooked slow and low.

— I love the tradition, bonfires and football on Saturdays.

— I love the smell of fall, sweet tea and a dog on point.

— I love the women….proud, strong, beautiful and hell on high heels. That Southern drawl has been known to seduce even the biggest skeptics.

—I love how the food itself is a history lesson. When it’s made with love, it feels like walking into a big hug. (HERE, HERE, TO ALL OF THE ABOVE!)

Is there anything else you want to add? Go on, don't be scared!   I would love to sit down and have a beer (and possibly some cheese dip/salsa) and talk about some of these questions in person. My brain is fried from lack of sleep. Stay tuned, folks. I've gotta take him up on the offer! (I never turn down a good opportunity to sit down and talk Southern.)

SLAP SAUCE is currently in sold 11 stores in Arizona, Alabama, Georgia and Texas as well as online. In the Atlanta area, you can find it at Savi Urban Market in Brookhaven, Lucy’s Market in Buckhead, and Fern’s Market at Serenbe. To stay in-the-know, follow Micheal on Facebook and Twitter. 

(Image credits: Walter Thompson)

Dixie Caviar's Larder: A Well-Stocked Pantry

I did some serious "spring" cleaning at the start of the new year, working my way through each and every kitchen drawer, cabinet, and secret hiding space. During the week-long process, I managed to throw out the old, inventory the new, and start a running list of what to purchase next. Then I thought, "Hey, maybe some Dixie Caviar readers are interested in what I keep stocked in my kitchen?" (I don't know about anyone else, but I am totally into culinary espionage.)

So here it is, a peak inside of Dixie Caviar's fully-stocked pantry. At my best and most organized, I have all of these items on hand. I know it's a lot, but since I cook (and eat) for a living, it's important that I have what I need at a moments notice. Not to mention that I love nothing more than discovering new ingredients and chef's dirty little "secrets."

I'll add a "larder" tab on my toolbar and add my discoveries as I go. Check back often if you're in need of some delicious inspiration. And since I'm always on the hunt, do you have any pantry secrets I should know about? Share them in the comments!

In the fridge:

  • Beverages: Simply Orange OJ, Odwalla 'Superfood' juice
  • Milk: 2 %, whole buttermilk, heavy whipping cream
  • Butter: Land O' Lakes unsalted, Kerrygold unsalted
  • Dairy: sour cream, Philadelphia cream cheese, Greek yogurt, low-fat vanilla yogurt, crème fraîche, cottage cheese
  • Cheese: sharp cheddar, Parmesan, Gruyere, Maplebrook Burrata, Laughing Cow
  • Free-range eggs
  • Duke’s Mayonnaise (regular and light)
  • Heinz Simply Ketchup
  • Mustard: Maille Dijon, French's yellow mustard, Maille whole grain
  • Sandwich condiments: Wickles sub relish, Phickles Pickles, Horseradish Sauce
  • Store bought salad dressing: Brianna’s French, Kraft Zesty Italian, Cardini's Caesar, Annie's Goddess, Trader Joe's Champagne Pear Vinaigrette, Newman's Own Oil & Vinegar, Ranch, Rao's Balsamic Vinaigrette
  • Homemade salad dressing: Greek, honey mustard, poppyseed
  • Sweet condiments: Bonne Maman preserves, Grade B pure maple syrup, simple syrup
  • Meat condiments: Dale’s marinade, Sweet Baby Ray’s BBQ sauce, SLAP sauce, Pickapeppa Sauce, Heinz chili sauce
  • Mexican condiments: Chi Chi's chunky salsa, Herdez salsa verde, pickled jalapenos, La Lechonera sour orange juice
  • Grains: Bay's English muffins (plain and cinnamon-raisin), Lender's egg bagels, flour tortillas
  • Rice: jasmine, wild, yellow, arborio, brown, Carolina gold
  • Meat drawer: Wright’s applewood smoked bacon, Hebrew National Beef Franks
  • Produce drawer: spinach, butter lettuce, carrots, celery, lemons, limes

In the freezer:

  • Ice cream: Trader Joe’s coffee ice cream, Ben & Jerry's Phish food, Haagen Dazs caramel cone, Breyers vanilla
  • Homemade beef and chicken stock
  • Meat: ground beef, chicken wings, chicken thighs
  • Rolls: Sister Schubert’s (sausage and parker house)
  • Biscuits: Marshall’s, Callie's Charleston Biscuits
  • Pastry: Trader Joe's all-butter pie crust, Dufour’s Puff Pastry
  • Fruit: mixed berries, strawberries, grapes, bananas
  • Vegetables: corn, peas, lima beans, stir-fry mix, spinach
  • Potatoes: French fries, sweet potato fries
  • Nuts: almonds, pecans, walnuts
  • Shortening
  • Canned Lemonade, limeade

In the pantry:

  • Flours: all-purpose, self rising, cake flour, whole wheat, oat flour, semolina
  • Grains: Geechie Boy grits, yellow cornmeal, farro
  • Thickeners: Wondra flour, tapioca starch, potato starch, cornstarch, arrowroot starch, rice flour
  • Beans: black, Bush’s baked, black-eyed peas, garbanzo, kidney, cranberry, refried
  • Binders: plain bread crumbs, panko crumbs, rolled oats
  • Pasta: spaghetti, whole-wheat penne, orzo, rice noodles
  •  Swanson's natural chicken stock, Pacific Organic beef stock
  • Tomato Sauce: Rao’s, Prego original
  • Tomato paste
  • Canned: corn, green chiles, San Marzano tomatoes
  • Anchovy paste
  • Wild-caught tuna in packed in olive oil
  • JIF extra-crunchy peanut butter
  • Velveeta Shells & Cheese
  • Jiffy corn muffin mix
  • Powdered ranch mix
  • Knorr Vegetable Mix
  • Coffee: Dunkin' Donuts whole beans, Dirty Nekkid Man
  • Salty snacks: Tortilla chips, Lay's Classic potato chips, Ritz crackers, saltines, pita chips, Pretzel Crisps, sesame sticks, Wheat Thins, Marcona almonds
  • Sweet snacks: graham crackers, kettle corn, chocolate covered espresso beans, Nature’s Path pumpkin flax granola, Trader Joe's milk chocolate with hazelnuts, Trader Joe's Gummy Tummies, Haribo gummy bears, Ferrero Rocher chocolates
  • Specialty treats: Brown Butter Sea Salt Cookies, Little John's Toffee, Vosges Bacon Pancake Mix, Rooster cookies

In the baking cabinet

In the spice cabinet

  • Salts: Diamond Crystal Kosher, Camargue Fleur de Sel, Lawry's, truffle salt
  • Vinegar: apple cider, balsamic, red wine, champagne, rice, white wine, sherry, tarragon
  • Oils: La Martina olive oil, canola, peanut, walnut, truffle
  • Dry sherry
  • Hot sauces: Frank's Original Red Hot, Cholula, Tabasco, Louisiana, Texas Pete
  • Condiments: Kikkoman low-sodium soy sauce, Worcestershire sauce, liquid smoke, pepper vinegar
  • Pepper: black peppercorns, white pepper, red pepper flakes, cayenne
  • Ground: chili powder, cumin, garlic powder, onion powder, curry powder
  • Sweet paprika, pimenton (hot smoked paprika)
  • Colman's dry mustard powder
  • Dried oregano, thyme
  • Bay leaves
  • Poppy seeds
  • sesame seeds
  • Old Bay seasoning
  • Lemon pepper
  • Tony Chachere's creole seasoning

At the bar

  • Vodka: Svedka
  • Bourbon: Bulleit, Basil Hayden's, Makers Mark
  • Gin: Hendick's, Citadelle
  • Tequila: Herradura silver
  • Rum: Meyer's dark, Malibu, Bacardi
  • Liqueurs: St. Germaine, Bailey's, Godiva, Grand Marnier, Chambord, Godiva, Frangelico, Rumplemintz
  • Specialty mixers: Jimmy Luv's bloody Mary mix, Whynatte Latte, Altar 'Chi'
  • Regular mixers: ginger beer, Mexican coke, diet coke, sprite, cranberry juice, lemonade, pineapple juice, OJ, soda, tonic
  • Simple syrup
  • Wine: red, white, prosecco

(Image source: Bon Appetit)