Favorite Southern ingredients come to life in these original recipes.
Recipes by Sarah Godwin | Photographed by Joe Worthem
Feast your eyes on two staples of fall: Vaught-Hemingway Stadium and mouthwatering Southern tailgating food. To be clear, this setting is pure fantasy: outside food is not normally allowed in the stadium. Invitation Magazines was granted exclusive access to bring our readers this exciting juxtaposition. From caramel to cornbread to slider sandwiches, these recipes will be a welcome addition to any fall tailgate spread. Enjoy them at home or in the Grove this fall.
Special thanks to the Premium Services department of the Ole Miss Athletics Foundation for providing the luxurious location for this photo shoot. Note: These are original recipes and not available for purchase inside the stadium. No outside food or drink is permitted anywhere inside the stadium.
Spiked Cherry Limeade
1 ¼ cups tart cherry juice
1 ¾ cups limeade
¼ cup fresh lime juice (from 2 limes)
¼ cup simple syrup
1 ¼ cups vodka
Ice
Prosecco
Fresh cherries, to garnish
Lime slices, to garnish
Combine juices, syrup and vodka in a pitcher, and stir. Pour over ice into glasses, and top with prosecco. Garnish with lime slice and a cherry.
Italian Sub Sliders
12 Hawaiian rolls
½ pound shaved ham
12 slices salami
12 slices pepperoni
12 slices provolone cheese, divided
1/3 cup jarred roasted red bell pepper strips
1/3 cup sliced peperoncini peppers
3 tablespoons butter, melted
1 teaspoon garlic powder
1 tablespoon Italian seasoning
½ cup marinara sauce, for dipping
Preheat oven to 350°F. Halve rolls, and place bottoms in a large glass baking dish. Layer ham, salami, pepperoni and half of provolone on bottom of rolls in baking dish. Top with peppers, remaining provolone, and tops of rolls. Stir together butter, garlic powder and Italian seasoning, and brush on top of the sandwiches. Cover with foil, and bake for 20 minutes. Serve with marinara sauce.
Edamame and Corn Salad with Honey-Lime Dressing
1 cup uncooked quinoa
½ cup olive oil
½ cup honey
1 teaspoon garlic powder
2 teaspoons salt
Zest of 1 lime
¼ cup fresh lime juice (from 2 limes)
1 (10-ounce) bag frozen edamame, shelled and steamed
1 (10-ounce) bag frozen corn, steamed
In a small saucepan over medium heat, bring water to boil. Add quinoa, boil for two minutes, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes.
While quinoa cooks, whisk together oil, honey, garlic powder, salt, lime zest and lime juice in a large bowl. Add quinoa, edamame and corn, and toss to combine. Cover and chill at least 1 hour or up to overnight before serving chilled.
Frozen Mango Margarita
3 cups frozen mango chunks
3 ounces silver tequila
1 ½ ounces Cointreau
¼ cup fresh lime juice (from 2 limes)
3-4 handfuls ice
Chile-lime seasoning (such as Tajin), to garnish
Lime slices, to garnish
Add mango, tequila, Cointreau, lime juice and ice to a blender, and process until smooth. Sprinkle chile-lime seasoning on a plate. Wet rims of each glass, and roll in seasoning. Pour mango mixture evenly into glasses and garnish with lime slices.
Sticky Chicken Wings
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon aluminum-free baking powder
3-3 1/2 pounds chicken party wings
Sticky Sauce
1 teaspoon avocado oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated fresh ginger
1 tablespoon sweet chili sauce
2 tablespoons honey
1/4 cup light brown sugar
5 tablespoons soy sauce
3 cloves garlic, minced
Chopped scallions, to garnish
Preheat oven to 325°F. Stir together salt, pepper, garlic powder and baking powder in a large bowl; add chicken wings, and toss until evenly and lightly coated. Place chicken wings in a single layer on a rack on a baking sheet. Bake on lowest oven rack for 30 minutes. Increase temperature to 425°F, and transfer chicken to top oven rack. Bake until golden, 30 to 45 minutes. Remove from oven, and let cool slightly.
While wings cool, combine the Sticky Sauce ingredients in a saucepan. Bring to a boil over medium. Reduce heat to low, and simmer until sauce has reduced slightly, 5 to 10 minutes. Let sauce cool slightly. Toss chicken wings with sauce, and garnish with chopped scallions.
Broccoli Cheddar Cornbread
1 cup cottage cheese
4 large eggs
½ cup butter, melted
½ cup whole milk
Pinch of cayenne pepper
1 teaspoon onion powder
2 boxes cornbread mix (such as Jiffy)
1 (12-ounce) package frozen broccoli
1 ½ cups grated sharp cheddar cheese
Preheat oven to 350°F. Combine cottage cheese, eggs, butter, milk, cayenne and onion powder. Whisk to combine. Stir in cornbread mix. Roughly chop frozen broccoli, and add to cornbread mix mixture. Add cheddar, and stir to combine. Grease a 9x13 baking dish, and add cornbread mix. Bake in preheated oven until golden and no longer jiggly, 35 to 40 minutes.
Salted Caramel Blondies
1 ½ cups all-purpose flour
½ cup light brown sugar
½ cup granulated sugar
¼ teaspoon salt
2 large eggs
½ cup caramel sauce, divided
½ cup butter, melted
½ cup white chocolate chips
Flaky sea salt, to taste
Preheat oven to 350°F. In a medium bowl, whisk flour, brown sugar, granulated sugar and salt until smooth and all lumps are gone. Add eggs, and stir until loosely combined. Add ¼ cup of the caramel sauce, and stir until loosely combined. Add butter, and fold until mixture is well combined. This may take a few minutes, but it will come together. Stir in the white chocolate chips. Transfer batter to a greased 9-inch square glass baking dish. Drizzle with remaining ¼ cup caramel sauce, and sprinkle with flaky sea salt to taste. Bake until blondies are no longer jiggly in the center, about 30 minutes.
On Pottery: Local artist Shelby Toole created the pottery featured with some of these recipes. Toole sells her work at art shows and venues including Caron Gallery in Tupelo. She also has an Etsy shop.
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