Time to Tailgate

Prosciutto, Volpi salami, mortadella, sliced
Assorted marinated olives
Pepperoncinis
Roasted red peppers

Marinated olives:
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
3 cups cracked green olives
2 tablespoon fresh basil leaves, chopped
Stir the oil, lemon zest, and red pepper flakes in a heavy, small skillet over medium heat
just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat.
Add the basil; toss to coat and serve.

Arrange the deli meats, olives, and peppers on a large platter. If you prefer, substitute other meats such as spicy capocollo or bresaola. Also can be served with assorted cheeses such as parmigiano-reggiano, provolone or cheddar and sliced focaccia bread.

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1 pound ground venison
5 jalapeno peppers
Maple syrup
10 bacon slices
Brown venison meat; half jalapeno peppers lengthwise and remove seeds.
Stuff peppers with venison and wrap with bacon. 
Bake for 15 minutes or until bacon is crispy. When removed from oven, drizzle with maple syrup.

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2 cups sharp cheddar, shredded
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 jalapeno, seeded and diced
4 ounces roasted red bell pepper, chopped (about a quarter cup)
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt

Mix all ingredients together in a mixing bowl. Let set in refrigerator for at least one hour. This is a simple and delicious southern tradition - just like SEC football!
Can be made ahead of time and perfect for tailgating.

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Prosciutto:

Lavash
Pickled mustard seeds

Pickled mustard seeds:
350g champagne vinegar
150g water
100g sugar
11g salt
200g yellow mustard seeds

Mix vinegar, water, sugar, and salt until dissolved. Bring to a boil and add in seeds. Remove from heat and preserve seeds. Let set overnight.
Place prosciutto, lavash (soft, thin unleavened flatbread), and pickled mustard seeds on a platter to serve. Be creative in your presentation for extra impact!

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Alligator meat
Shrimp (peeled & deveined)
Crawfish tails
Corn flour & blackening seasoning
Egg wash

Wash the alligator meat, shrimp and crawfish tails in the egg wash, then follow with the corn flour and blackening seasoning mix, then fry.

Cajun Creole Sauce:
1 cup sweet Thai chili sauce
½ cup garlic sauce
¼ cup mayonnaise
Combine the chili and garlic sauce with mayonnaise. Toss the protein in the sauce and serve on a bed of lettuce.

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Guacamole
· 2 avocados, peeled, stones removed and chopped
· 1 small red onion, finely chopped
· 1 clove garlic, minced
· 1 ripe tomato, chopped
· 1 lime, juiced
Mash avocados (chunky or smooth depending on your preference), add onion, garlic, tomato and lime juice then salt and pepper to taste.

Salsa
· 1 clove of garlic, very finely chopped
· 1 medium onion, very finely chopped
· 3 large tomatoes, very finely chopped (use canned tomatoes when fresh tomatoes are out of season)
· 1 lime, juiced
· 1 tablespoon chopped fresh cilantro
· 1/2 teaspoon chili powder
· 3 pinches of salt and pepper
· 1/2 teaspoon cumin
Mix together and allow to marinate for at least 30 minutes before serving.

3 pounds baby or fingerling potatoes
1 teaspoon salt, plus more for cooking the potatoes
¾ teaspoon garlic powder
Olive oil, as needed
6 slices bacon, cut into lardons
4 green onions, thinly sliced on the bias, greens and white parts divided
4 ounces cream cheese, softened
16 ounces sour cream
8 ounces block sharp cheddar cheese, shredded
Cracked black pepper, to taste
Place the potatoes in a large pot and cover with water. Bring to a boil and season with salt; reduce heat to a simmer and cook until fork tender but not mushy, about 15-20 minutes depending on the size of the potatoes. Mix together the salt and garlic powder in a small bowl and set aside.
While the potatoes cook, make the dip: in a large fry pan over medium-low heat, cook the bacon until crisp, reserving 1 spoonful for garnish. Remove with a slotted spoon and dry on
paper towels; pour off all bacon fat into a bowl. In the same skillet, add 1 tablespoon of the bacon fat back to the pan. Add the white parts of the green onion and cook until softened and lightly caramelized; add to the cooked bacon to cool slightly.
In a medium bowl, whip the cream cheese until fluffy with a hand mixer, scraping down the bowl as necessary. Add in the sour cream and whip until smooth. Fold in the shredded cheddar and green onions (reserving some for garnish), and the cooked bacon and onions, seasoning to taste with cracked black pepper. Garnish with reserved cheddar, bacon and onions; refrigerate until ready to serve.
To finish the potatoes, remove the potatoes from the water and carefully dry with a kitchen towel. Using a glass or dry measuring cup, gently press down on each potato, flattening out to a disc, ¼ inch thick. To the skillet where you cooked the bacon, add 1-2 teaspoon of bacon fat along with 1 tablespoon of olive oil and heat over medium high heat. Place the potato rounds in the skillet, taking care to not overcrowd the pan, and cook until browned and crispy on both sides, about 2 minutes per side. Remove and place on paper towels to drain, immediately seasoning with the garlic/salt mixture and cracked black pepper. Continue with remaining potatoes – it’s okay if you run out of bacon fat, just use olive oil as needed.
Serve potatoes warm, room temp or cold with the prepared dip. For a crunchy twist, mix in some ruffled potato chips with the smashed potatoes!