Pableaux Johnson didn’t know very much about college football tailgating traditions when he started traveling to stadiums around the country doing research for his cookbook, “ESPN Gameday Gourmet: More Than 80 All-American Tailgate Recipes” (ESPN, $16.95).

But the New Orleans-based food and travel writer was pleased to find so many places where tailgating had strong connections to regional culture, from Wisconsin bratwurst to Texas chili and Louisiana gumbo.

“Regional foods are where people really shine with tailgating,” Johnson said. “Where I’m from in Louisiana, our traditional foods include a lot of stuff that lends itself to outdoor and portable cooking.

“We do crawfish boils. We do huge pots of jambalaya. LSU fans roll in with deep fryers and crawfish pots, take over an area, and turn it into a huge food party.”

In his travels, Johnson said he found some of the most dedicated tailgaters at ACC and SEC schools.

“Tailgating has gotten more complex, with the RV culture of portable palaces and people who set up fancy tables and full bars,” Johnson said. “Obviously, there’s still a lot of hot dogs and hamburgers, really simple grilling, and bunches of beer, too.

“But whether it’s simple or complex, the chance to look at how different people had adapted their local and regional foodways to the form was what was really interesting. You see what people are proud of.”

When it comes to coming up with a game day menu, Johnson said uniquely local scores over difficult.

“Practically, you want to make something good and solid and distinctive that says where you’re from,” he said.

With that in mind, we came up with several quick to fix recipes that feature Southern flavors, including a low-country boil and a bourbon cocktail.

Recipes

These tailgating recipes are quick to fix on game day and can be easily doubled, tripled or quadrupled for bigger crowds.

— Bob Townsend, for the AJC

Photos by Renee Brock

Styling by Lisa Hanson

Queso Fundido

Serves 6

Hands on time: 10 minutes

Total time: 10 minutes

This tailgating take on the Mexican restaurant favorite is super easy to prepare in a cast iron pan on a portable gas grill. Make it as mild or spicy, basic or elegant as you want with additions such as salsa or crabmeat.

2 tablespoons butter

2 garlic cloves, minced

1 1/2 pounds shredded cheese such as Monterey Jack or Pepper Jack

Add-ins, such as hot sauce, salsa, peppers or crabmeat.

Tortilla chips or fresh tortillas for serving

Heat gas grill to medium. In a cast iron skillet combine butter and garlic. Sauté until soft, about 1 minute. Add shredded cheese and close grill cover to allow cheese to melt, about 3 minutes. Stir in any extras, such as hot sauce, salsa, peppers, or crabmeat, and warm through.

Serve with tortilla chips or fresh tortillas

Per serving: 459 calories (percent of calories from fat, 75), 28 grams protein, 1 gram carbohydrates, trace fiber, 38 grams fat (24 grams saturated), 111 milligrams cholesterol, 648 milligrams sodium.

Frogmore Stew

Serves 6

Hands on time: 10 minutes

Total time: 30 minutes

Recipes for this one-pot wonder range from the fundamental boil found in John Martin Taylor’s “Hoppin’ John’s Low Country Cooking” to the fancier bouillabaisse-style that’s become a staple at Hugh Acheson’s Five and Ten restaurant in Athens. This version is can be made on a gas grill or Cajun cooker.

2 tablespoons olive oil

1/2 cup onion, diced small

1 stalk celery, diced small

1 clove garlic, minced

2 cups clam juice

1 cup lager-style beer

4 cups water

5 tablespoons Old Bay seasoning, or to taste

12 small new potatoes, halved

1 pound andouille sausage, sliced

3 ears corn, shucked and quartered

1 1/2 pounds wild shrimp, peeled and de-veined with tip of tail left on

Cocktail sauce, drawn butter and lemon wedges for serving

Heat gas grill or cooker to medium-high. In a large pot, add olive oil, diced onion, diced celery and minced garlic. Cook until softened, about 3 minutes. De-glaze the pot with clam juice, and then add beer and water. Season with Old Bay to taste. Add potatoes and cook for 15 minutes. Add corn and sausage and cook for 5 minutes. Add shrimp, cover with a lid and cook for 5 minutes.

Serve in bowls with broth or drain and serve on parchment paper with cocktail sauce, drawn butter and lemon wedges on the side.

Per serving: 767 calories (percent of calories from fat, 45), 39 grams protein, 66 grams carbohydrates, 6 grams fiber, 38 grams fat (12 grams saturated), 224 milligrams cholesterol, 1,189 milligrams sodium.

Bourbon Blondies

Makes 24 small bars

Hands on time 10 minutes Total time: 40 minutes

These slightly boozy blondies, adapted from Savannah’s Back In The Day Bakery, get a touch of Southern flavor from the addition of bourbon and pecans. Make ahead and store in the refrigerator or an airtight container.

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 pound unsalted butter (2 sticks) melted

2 cups packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 tablespoons bourbon, or more to taste

1/4 cup chopped pecans

1/4 cup mini semi-sweet or bittersweet chocolate chips

Preheat the oven to 350 degrees.

Grease and flour a 9x12 x2 baking pan and line with parchment paper.

In a medium bowl, combine flour, baking powder and salt.

In a large mixing bowl, combine melted butter and brown sugar and combine until smooth. Add eggs, vanilla, bourbon and mix. Stir in the flour mixture, followed by the pecans and chocolate chips.

Pour the batter into the prepared pan and bake for 20-25 minutes. Cool completely, cut into bars and store in an airtight container for up to 3 days.

Adapted from “The Back in the Day Bakery Cookbook” (Artisan, $24.95).

Per bar: 170 calories (percent of calories from fat, 48), 2 grams protein, 20 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated), 39 milligrams cholesterol, 54 milligrams sodium.

Stone Fence Cocktail

Serves 1

Hands on: 5 minutes Total time: 5 minutes

A hearty but refreshing cocktail that goes back to colonial times, this adaptation is made with bourbon, hard cider and aromatic bitters.

2 ounces Bourbon or Rye Whiskey, such as Bulleit

2 dashes Angostura bitters

6 ounces hard cider, such as J.K’s Scrumpy

ice cubes

apple wheel and mint for garnish

In a 10-ounce glass, add whiskey, bitters and a few ice cubes. Top with hard cider and stir. Garnish with apple wheel and mint.

Per serving: 222 calories (percent of calories from fat, 2), trace protein, 20 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 6 milligrams sodium.