Alabama Crimson Tide® Menu
Toss together first 5 ingredients in a large serving bowl. Spoon yogurt into a separate serving bowl; sprinkle yogurt with sugar, and drizzle with honey. Serve fruit with yogurt mixture.
Southern Living APRIL 2011
Nothing says "Southern hospitality" quite like a hearty bowl of grits. Add these fun toppings to make them even tastier!
1. Bring salt and 8 cups water to a boil in a Dutch oven over medium-high heat.
2. Whisk in grits, reduce heat to low, and cook, stirring occasionally, 8 minutes or until creamy.
3. Whisk in butter and pepper. Transfer to a slow cooker to keep warm, and serve with desired toppings.
Oxmoor House AUGUST 2012
Perfect for a picnic, these spicy fried chicken nuggets are great dipped in honey mustard or blue cheese dressing.
1. Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
2. Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.
Southern Living MAY 2011
Southern pecans and Cajun seasoning give this fried chicken its Southern accent.
1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk.
2. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
Note: We tested with Zatarain's Creole Seasoning.
Southern Living JANUARY 2010
Time out! Go leaner and make a substitution— 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.
1. Wrap tortillas loosely with aluminum foil, and place in a 250° oven for 10 minutes.
2. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.
3. Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)
4. Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.
Note: To lighten, substitute 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.
Oxmoor House AUGUST 2012
This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.
1. Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
2. Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
4. Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5. Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
6. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Southern Living JANUARY 2012
Fruit Salad with Yogurt
Simple Grits with Toppings
Fried Chicken Bites
Parmesan-Pecan Fried Chicken
Roll Tide Breakfast Rolls
Coffee Cake Pound Cake
This menu features classic recipes for a successful Crimson Tide tailgate.
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