Florida Gators® Menu
Keep ingredients well chilled, and stir together this orange-infused spirit sparker once you arrive at your tailgating location.
Stir together orange juice, ginger ale, and pineapple juice. Serve over ice.
Oxmoor House AUGUST 2012
Serve salsa with chips to munch on before—and during—the main meal.
1. Pulse first 4 ingredients in a food processor until finely chopped.
2. Cut each tomato into 4 pieces. Cut core away from each piece; discard core. Add tomatoes to food processor in batches, and pulse each batch until well blended. Transfer to a large bowl. Squeeze juice from lime over salsa, and stir in salt. Serve with chips.
Southern Living MAY 2011
We like Mexican sour cream for its rich texture. One tablespoon yields big flavor, so it's okay to indulge. Look for it in the dairy section of larger supermarkets.
1. Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
2. Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
*Light sour cream may be substituted.
Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.
Southern Living SEPTEMBER 2008
Try this twist: Top with crumbled queso fresco (fresh Mexican cheese) for a tasty variation.
1. Preheat grill to 350° to 400° (medium-high) heat. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel pepper; remove and discard seeds. Coarsely chop.
2. Combine pepper, cucumber, next 4 ingredients, 2 Tbsp. lime juice, and 2 Tbsp. olive oil in a bowl.
3. Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag; add fish, turning to coat. Cover or seal, and chill 5 minutes, turning once. Remove fish from marinade, discarding marinade.
4. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
5. Serve fish and salsa in warm tortillas with lime wedges.
Note: We tested with Weber Mango Lime Seafood Seasoning.
Southern Living JUNE 2011
These tangy-sweet bars are to-die-for. Think margarita meets piña colada in bar form.
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
2. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 23 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.
Southern Living APRIL 2011
Ginger-Orange Gator Tail Sipper
Cuban Black Bean Dip
Poblano Fish Tacos
Tequila-Lime-Coconut Macaroon Bars
Savor this menu Florida fans and your tailgate will be the best in The Swamp.
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