Here are some of the recommendations for Georgia fans from “Southern Living: The Official SEC Tailgating Cookbook.”
Sweet Heat Hot Dogs
Hands on: 15 minutes
Total time: 15 minutes
Makes: 8 servings
3/4 cup mayonnaise
1 tablespoon whole-grain mustard
1 green onion, minced
2 tablespoons Asian Sriracha hot chili sauce, divided
8 hot dogs
8 hot dog buns, toasted
1 cup chopped sweet-hot pickles
2 cups shredded red cabbage
1. Preheat grill to 350 degrees to 400 degrees (medium-high heat).
2. Combine mayonnaise, mustard, green onion and 1 tablespoon chili sauce in a small bowl. Brush hot dogs with remaining 1 tablespoon chili sauce.
3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated.
Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
Hot Spiced Boiled Peanuts
Hands on: 10 minutes
Total time: 5 hours, 25 minutes
Makes: About 4 cups
2 pounds raw peanuts in the shell
3/4 cup hot sauce
1/3 cup salt
1 (3-inch) piece fresh ginger, sliced
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 bay leaves
1. Bring all ingredients and 1 gallon water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.
2. Remove from heat; let stand, covered, 1 hour.
Note: We tested with Texas Pete Original Hot Sauce.
Baked Vidalia Onion Dip
Hands on: 20 minutes
Total time: 55 minutes
Makes: 6 cups
2 tablespoons butter
3 large Vidalia onions, coarsely chopped
2 cups (8 ounces) shredded Swiss cheese
2 cups mayonnaise
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/4 cup dry white wine
1 garlic clove, minced
1/2 teaspoon hot sauce
Tortilla chips
1. Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high heat; add onion, and saute 10 minutes or until tender.
2. Stir together shredded Swiss cheese, mayonnaise, water chestnuts, wine, garlic and hot sauce; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish.
3. Bake at 375 degrees for 25 minutes, and let stand 10 minutes. Serve with tortilla chips.
Root Beer Baked Beans
Hands on: 23 minutes
Total time: 1 hour, 18 minutes
Makes: 4 servings
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (do not use diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
1. Preheat oven to 400 degrees. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
2. Saute diced onion in hot bacon drippings over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, root beer, barbecue sauce, dry mustard and hot sauce in a lightly greased 1-quart baking dish.
3. Bake beans, uncovered, at 400 degrees for 55 minutes or until sauce is thickened.
