Princeton’s championship season produced 17 Tigers who earned All-Ivy football honors! Seniors Caraun Reid, Joe Goss & Roman Wilson, Juniors Quinn Epperly & Spenser Huston, & Sophomore Anthony Gaffney were named to the All-Ivy 1st Team. Seniors Max Coale, Jason Ray & Phil Bhaya, Juniors Seth DeValve & Mike Zeuli, and Sophomores DiAndre Atwater & Max Lescano were all named to the 2nd Team. While Seniors Des Smith & Greg Sotereanos, Junior Connor Kelley and Sophomore Matt Arends earned honorable mentions.
While the team had their best season in recent history, the parents were enjoying our best tailgates before each game. Today, TigerTailgate announces our 2013 All-Ivy Tailgater Team! Just in time for you to enjoy their recipes for Super Bowl XLVIII.
TigerTailgater of the Year: Scott Northcutt
TigerTailgate was taken to a whole new level this season with the addition of Bacardi!!! We thank Scott & Anne Northcutt from Plantation, FL (parents of #59 LB Scott Northcutt, ’17) for their outstanding contribution to the tailgate.
1st Team: Keddy Bostic, Christy Gaffney, & Pat Smith
First Team All-Ivy Tailgaters: Christy & AD Gaffney
Christy & AD Gaffney from Columbus, NJ (parents of #2 CB Anthony Gaffney, ’16) earn 1st Team honors, just like their son. They brought lots of homemade food and supplies to the tailgate festivities each week. These recipes were among Christy’s best:
- Caramelized Onion & Bacon Quiche
- Christy’s Kobe Beef Sliders
- Christy’s Shrimp & Grits
- Chicken Tortilla Soup
- Chocolate Pumpkin Cheesecake
First Team All-Ivy Tailgaters: Julie & Pat Smith
With 25 votes, all from a small town in Kansas, and a campaign to beat Low County Boil, Pat Smith from Pittsburg, KS (parent of twins #25 DB Chris Smith, ’16 & #49 RB Zach Smith, ’16) and his wife Julie earn 1st Team honors with what might be the 3 very best recipes served at TigerTailgate this season:
- Pat’s Salt Steak
- Bacon Wrapped Jalapeno & Cream Cheese Stuffed Shrimp
- Ms. Kansas’s Prosseco Punch
First Team All-Ivy Tailgaters: Linda & Keddy Bostic
With the only 2 officially submitted votes, Linda & Keddy Bostic from Jupiter, FL (parents of #6 QB Kedric Bostic, ’16) who serve as official hosts in their TigerTailgate RV, earn 1st Team honors for their socially delicious tailgating recipes:
- Keddy’s Low Country Shrimp Boil
- Bacon Wrapped Buffalo Water Chestnuts
- Kicked Harvard’s Butt Chili
- Apple Cider Mimosas
When Keddy learned he had made 1st Team, he commented, “It never was about the competition, it was about me “being the boil”.”
Second Team All-Ivy Tailgaters: Evie & Jerry Kappatos
Evie & Jerry Kappatos from Syosset, NY (parents of #40 DL Evan Kappatos, ’16) always bring amazing homemade greek dishes from New York to TigerTailgate each week earning them 2nd Team All-Ivy honors. Below are Evie’s favorite:
.Second Team All-Ivy Tailgaters: Dan Frisby & Suzanne Dougherty
Dan Frisby (parent of #32 CB Andrew Frisby, ’16) and girlfriend Suzanne earn 2nd Team tailgating honors for THE yummiest dessert / cordial:
Second Team All-Ivy: Denise & Carl Fekula
Denise & Carl Fekula”I say FeCOOLa, you say FeCola” … from Pittsburgh, PA (parents of #40 Nick Fekula, ’16) earn honors for Denise trying some new recipes just for TigerTailgate. We will miss the Fekula’s next season as Nick takes a year to recover from surgery!
- Denise’s Broccoli & Tortellini Salad
- Crostini with Sun-Dried Tomato Jam
All-Ivy Career Achievement Award: Sharon & Frank Coale
Frank & Sharon Coale from Maryland (parents of #64 OL Max Coale, ’14) share our enthusiasm for tailgating. Throughout their four Princeton seasons, Frank & Sharon setup great tailgates and cooked delicious recipes on their grill to share with all. Unfortunately, they don’t have many recipes to share, since Frank often threw it all together without a recipe! We will miss enjoying good food, drinks, & fun with them!
All-Ivy Career Achievement Award: Sue & Tim Willis
Sue & Tim Willis from Rutherford, NJ (parents of #72 OL Mike Willis, ’14) are known for their impressively organized & themed tailgate spreads throughout the seasons. We will miss having Sue & Tim next to us under the tent at the end of the parking next season!
TigerTailgate’s 2013 All-Ivy Recipes are listed below! So if you’re looking for lots of last minute recipes to enjoy on this Super Bowl Sunday … here ya go. Winning recipes not listed below have previously been in a post and can be found on the TigerTailgate RECIPE page.
CARMELIZED ONION & BACON QUICHE
- 9 inch deep dish pie crust, store bought or homemade
- 2 yellow onions, sliced
- 2 Tbsp unsalted butter
- 8 slices bacon, cooked until chewy and chopped
- 6 large eggs
- 1-1/2 C heavy cream or half-and-half or milk
- salt & pepper to taste
- 2 C grated sharp cheddar cheese
- preheat oven to 400 degrees
- fry onions in butter on med-low heat for 15-20 minutes until caramelized (do not rush this process)
- whip eggs, cream, salt & pepper in bowl, by hand is sufficient
- add onions, bacon and cheddar cheese to milk & egg mixture
- mix well
- pour into pie dish, cover with foil and bake on baking sheet for about 40 minutes
- remove foil and bake additional 10-15 minutes until crust is golden and center of quiche is almost set
- remove from oven and let sit for about 10-15 minutes before cutting
CHRISTY’S KOBE BEEF SLIDERS
- 3 lbs Kobe Beef (Couldn’t find Kobe, so used ground Short Ribs from Whole Foods)
- granulated garlic or garlic powder
- salt & pepper
- vegetable oil for grill
- 2 large sweet onion, thinly sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp bourbon, or whatever whiskey you have
- 3 Tbsp unsalted butter
- 2 Tbsp sugar
- salt & pepper
Aioli (to spread on buns or dollop on slider)
- 2 C mayo
- 1 Tbsp Tequila
- 2 Tbsp fresh lime juice
- 3 Tbsp pickled jalapeno’s, chopped
- 1/4 C cilantro, chopped
- salt & pepper to taste
- heat olive oil in pan until almost smoking
- add onions and then reduce heat to med-low
- cook for at least 30 min, or until caramel color
- remove from heat and add whiskey, scraping up any bits on bottom of pan
- return to heat, add butter until melted
- add sugar, salt and pepper and reduce to almost all liquid is gone
- pulse all aioli ingredients in food processor
- cook slider patties on grill about 3-4 minutes
- flip and add onions to patty while the other side cooks
- makes about 12 sliders (or more depending on the size of your patty and the buns you use)
CHRISTY’S SHRIMP & GRITS
- 3 Tbsp unsalted butter
- 3 Tbsp flour
- 1 C onions chopped
- 1/2 C green bell peppers chopped
- 1/2 C celery chopped
- salt to taste
- cayenne pepper to taste
- 1 lb andouille sausage, sliced
- 1-1/2 lb shrimp, peeled and de-veined
- 2-1/2 C chicken broth, or clam juice
- 1/4 C heavy cream, or milk
- 1/4 C green onions chopped
- 5 C water
- 5 C milk
- 2 tsp salt
- 1 tsp white pepper
- 4 Tbsp unsalted butter, divided
- 1-1/2 C stone ground white grits, NOT quick cooking
- 1 lb shredded white cheddar cheese
- For grits … in a large pot bring water & milk to a gentle boil
- add salt and pepper and 2 Tbsp of the butter
- stir in grits and cook for about 2 hours, stirring occasionally. grits may stick to bottom, but don’t worry & don’t scrape
- remove from heat and add remaining 2 Tbsp butter and shredded cheese
- For Shrimp … melt butter and stir in flour
- cook to make a medium brown roux, about 5-6 minutes
- add onions, peppers & celery
- season with salt & cayenne (optional if you want it spicy)
- cook until veggies are soft
- add sausage and cook for about 2 minutes
- season shrimp with salt & cayenne (optional)
- stir in broth (for thicker sauce, reduce amount of broth)
- bring liquid to a simmer and cook for about 8 minutes, not to overcook shrimp
- remove from heat and add in green onions
CHICKEN TORTILLA SOUP
- 1-1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1-1/2 tsp chili powder, divided
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 C chopped onion
- 1/4 C chopped green bell pepper
- 1/4 C chopped red bell pepper
- 3 garlic cloves, minced
- 1 10oz can diced tomatoes and green chiles, or fire roasted tomatoes
- 6 C chicken broth
- 2 C hot water
- 3 Tbsp tomato paste
- 2 15oz can black beans, drained
- 3 Tbsp cornmeal
- 5 corn tortillas
- diced avocado
- diced red onion
- sour cream
- grated cheese
- fresh cilantro
- mix together cumin, 1 tsp chili powder, garlic powder and salt
- rub chicken breast with 1 Tbsp olive oil then sprinkle with spice mixture
- bake chicken breasts for about 20 minutes, until cooked all the way through
- let rest and then cut into cubes
- heat remaining Tbsp olive oil in large pot
- add onions, peppers and garlic
- add 1 Tbsp of spice mixture
- add another 1/4 tsp chili powder (optional)
- cook veggies until golden brown
- add cubed chicken, canned tomatoes, chicken broth, water and tomato paste
- stir and bring mixture to boil, reduce heat to low
- add drained black beans
- mix together cornmeal with 1/2 C water and add to pot
- and simmer for about 15 minutes
- taste and add additional salt if needed
- cut tortillas into strips and add to soup just before serving
CHOCOLATE PUMPKIN CHEESECAKE
- 4-1/2 oz chocolate wafer cookies (about 20)
- 2 Tbsp sugar
- 4 Tbsp unsalted butter, melted
- 2 8oz bars cream cheese, softened
- 1 C sugar
- 1 C canned pumpkin
- 2 lg eggs
- 3 Tbsp flour
- 1 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 4 oz semisweet chocolate, chopped
- preheat oven to 350 degrees
- line 8″ baking pan with parchment paper, with over hang on all sides
- blend cookies & sugar in food processor until crumb-like mixture
- add melted butter until moistened
- transfer crumb mixture to baking pan and bake for about 12 minutes, set aside to cool
- place softened cream cheese into food processor, mix until smooth
- add sugar, pumpkin, eggs (one at a time), flour, pumpkin pie spice and salt, process until smooth
- place semisweet chocolate in bowl and microwave in 30 sec increments, stirring in between until melted
- add 1 cup of the mixed pumpkin mixture to chocolate, set aside
- pour remaining pumpkin mixture into prepared baking pan
- drop dollops of chocolate mix onto pumpkin mixture and swirl using knife or toothpick
- bake for about 40-45 minutes until set, but slightly jiggly
- chill at least 2 hrs
- using overhang of parchment paper, remove from pan
- use knife dipped in water to slice
- Optional: add a dollop of whipped cream served on top
PAT’S SALT STEAK
- Large 2″ thick London Broil sirloin
- Morton Salt container
- Place steak over high heat (a small charcoal Hibatchi works best)
- Cover top with whole container of Morton salt (ignore gasps and guffaws from onlookers)
- Allow it to cook until nice thick crust develops. Salt will have crusted, remove in chunks, and brush off all remaining salt.
- Turn over and cook until rare-medium rare.
- Slice thin across grain and serve.
Note: The theory of the salt steak is that grilled meat looses a lot of juice as it boils out of the top side of the meat. Using high heat seals the underside of the meat, while at the same time, the salt seals the top side, giving you an incredibly juicy steak.
BACON WRAPPED JALAPENO & CREAM CHEESE STUFFED SHRIMP
- Shrimp, cooked, peeled, with tails on
- Cream cheese, softened
- Jar of sliced jalapeños
- Bacon, slices cut in half
- Use knife to open up spine of shrimp where it has been devained, but do not cut open completely (butterfly)
- Stuff shrimp with cream cheese and half of a slice of jalapeno
- Wrap shrimp with half of a slice of thin cut bacon
- Secure with toothpick or grilling bands.
- Start cooking in the broiler, and then finish on grill to get smoke flavor. If you cook just on grill be careful of flareups from bacon drippings.
- Be sure and discard toothpick before devouring.
BACON WRAPPED BUFFALO WATER CHESTNUTS
Thanks to my friend, Tracy Watters for this great recipe, originally enjoyed at a Georgia Tech tailgate.
- 2 lbs bacon, cut in half
- 3 cans whole water chestnuts
- 1/2 cup mayonaisse
- 1/2 cup Frank’s hot sauce
- 1/2 cup brown sugar
- Mix 1/2 cup ea of mayo, franks hot sauce & brown sugar
- Cut bacon n half & wrap around water chestnuts
- Bake 325 for hr
- Drain grease and pour sauce over & enjoy
KICKED HARVARD’S BUTT CHILI
from Taste of Home’s Bratwurst Beer Chili recipe
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) Southwestern black beans, undrained
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 package (14 ounces) fully cooked beer bratwurst links, sliced
- 1-1/2 cups frozen corn (or 1 can of sweet corn)
- 1 medium sweet red pepper, chopped
- 1 medium onion, finely chopped
- 1/4 cup chili seasoning mix
- 1 garlic clove, minced
- In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.
Note: Easy to make in hotel or RV the night before game
EVIE’S SPINACH PIE
- 2lbs spinach
- 1 lb feta cheese
- 1 small onion or bunch of scallions
- 5 eggs
- 1 lb butter
- 2 tbs dill
- 8 oz cottage cheese
- 1 pckg cream cheese
- Cook spinach and drain well
- Combine with cheeses, onions, eggs, and seasonings. Set aside
- Melt butter in small bowl
- Arrange in 10×15 buttered pan
- Brush each sheet of fillo with butter.
- Fill with spinach filling and cover with remaining fillo sheets
- Bake @350 for 45 mins
- 1 lb ground walnuts
- 3-1/2 cups sugar
- 2 tsp cinnamon
- 1 lb melted butter
- 1 pkg fillo sheets
- 1 1/2 cups water
- 1 cup honey
- Juice of 1 lemon
- Combine walnuts cinnamon and 1/2 cup sugar set aside
- Line bottom of buttered 9×12 pan with few sheets of fillo fill with walnut mixture and cover with remaining fillo sheets brushing each with butter
- Bake @325 for 1 hour
- For syrup: Combine 3 cups sugar with water, honey, & lemon juice
- Boil 10 minutes
- Pour syrup over cooled baklava
FRISBY’S PUDDING SHOTS
- 16 oz Cool Whip
- 1 cup milk
- 1/2 cup Irish cream liqueur
- 1/2 cup vodka
- 1 (4 serving size) package instant vanilla pudding mix
- Whisk together the milk, Irish cream liqueur, vodka, Cool whip and instant pudding mix in a bowl until combined.
- Continue whisking for 2 minutes.
- Spoon the pudding mixture into shot glasses or disposable ‘party shot’ cups.
- Freeze overnight.
Substitute the pudding and liqueur with your favorites, such as:
- 1/3 cup amaretto, 1/2 cup vanilla vodka, 1 package instant butterscotch pudding mix (Dan’s favorite!)
- 1/4 cup crème de menthe liquor, 1/4 cup Irish cream liqueur, 1/2 cup vodka, 1 package instant chocolate pudding mix
DENISE’S BROCCOLI & TORTELLINI SALAD
6 slices bacon
20 oz fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 tsp cider vinegar
3 cups fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped
- Place bacon in a large skillet. Cover over medium high heat until brown.
- Drain, crumble, set aside.
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10 minutes until al dente.
- Drain and rinse under cold water, set aside.
- In a small bowl, mix together mayo, sugar, & vinegar to make the dressing.
- In a large bowl, combine broccoli, tortelinni, bacon, raisins, sunflower seeds, and red onion.
- Pour dressing over and mix.
CROSTINI WITH SUN-DRIED TOMATO JAM
Recipe courtesy Giada De Laurentiis
Sun-Dried Tomato Jam:
- 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 baguette, cut into 3/4-inch slices
- 1/4 cup olive oil
- Freshly ground black pepper
- 5 ounces goat cheese, room temperature
- 2 teaspoons chopped fresh thyme leaves
For the Sun-dried Tomato Jam:
- Place a medium saucepan over medium heat.
- Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic.
- Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.
- Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper.
- Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes.
- Remove from the heat and set aside.
For the Crostini:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil and place the baguette slices on the baking sheet.
- Using a pastry brush, lightly coat the baguette slices with olive oil.
- Sprinkle with salt and pepper.
- Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble, spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
What a great list of 2013 All-Ivy TigerTailgate Recipes!!!
Do you want to contribute to TigerTailgate with a goal of making next season’s All-Ivy Tailgate Team. Bring a HOMEMADE dish (appetizer, entrée, side dish, dessert, drink, etc) to the next tailgate and make sure that WE get a bite! And email us at PUTigerTailgate@gmail.com and we’ll share it in a recipe post. You may have the next winning recipe!
We miss everyone and hope you’re all doing well.
Enjoy football with some great food & drinks today for the Super Bowl!
~ GO TIGERS