There’s no “I” in team, but there is in tailgate. Before you can ready, set, hike — you’ve got to kick off gameday on a full stomach. We wouldn’t let you drop the ball as a host or hostess this season, so we’re sharing tailgate recipes from three Nashville chefs.
Anzie Blue’s Nashville Hot Chicken Dip
🧑🍳 Chef Star Maye
Ingredients
- 1 cup cream cheese
- 2 cups sour cream
- 1/2 cup sriracha
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp cayenne pepper
- 2 tbsp. salt
- 1 1/2 cup cheddar cheese
- 3 cups smoked gouda
- 7 pieces fried chicken breast (deboned and shredded)
Directions
Preheat your oven to 375 degrees. In a large bowl, combine cream cheese, sour cream, sriracha, spices, cheddar cheese, and smoked gouda. Fold in chicken pieces. Transfer ingredients to a baking dish and bake for 25-30 minutes (until golden brown). Allow dish to cool for five minutes and serve with chips.
Jasper’s Cuban Bites
🧑🍳 Chef Aaron Hall
Ingredients
- 3 lbs boneless pork shoulder
- 2 lbs boneless pork loin
- 1 loaf Cuban bread
- 3 cups pork rub (recipe to follow)
- 3 cups pork mop (recipe to follow)
- 10 slices smoked provolone cheese
- 1 cup yellow mustard
- 1 cup dill pickles
- 1 cup brown sugar
Pork rub:
- 1 cup kosher salt
- 1/2 cup black pepper
- 1/2 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup smoked paprika
- 1/4 cup chili powder
- 2 tbsp cayenne powder
- 2 tbsp brown sugar
Pork mop:
- 2 cups apple cider vinegar
- 3/4 cup molasses
- 3/4 cup honey
- 1/2 cup Worchester sauce
- 1 1/2 cup pork rub
Directions
Add 1 1/2 cups of pork rub to the pork shoulder and pork loin, then place in a smoker and cook at 235 degrees. Remove the pork loin when it reaches an internal temperature of 165 degrees, allow to cool, and then thinly slice. Remove the pork shoulder when it reaches an internal temperature of 202 degrees. While the pork shoulder is hot, pull it apart with forks. Add the pork mop and the brown sugar and mix thoroughly.
Slice the Cuban bread in half to give you a top and bottom bun, then toast on a griddle on medium-high heat. You can cut the loaf in half to fit your size griddle. When toasted, flip the bread and add yellow mustard to both sides of the bread, on the bottom bun, and the sliced pork loin topped with the pulled pork shoulder.
On the pork, add the provolone cheese and pickles. Place the top bun on top and press the sandwich into the griddle with the bottom of a frying pan. After two minutes, flip the sandwich over and press it again into the griddle. Remove it from the griddle after two minutes to a cutting board. Cut into two inch squares and place on a platter. Serve and enjoy!
Korean Fried Chicken Sandwich
🧑🍳 Chef Alex Belew
Ingredients
Gochujang barbecue:
- 1/2 cup gochujang
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp Worcestershire
- 4 garlic cloves, microplaned
Miso scallion mayo:
- 1 cup Kewpie mayo
- 1 tbsp shiro dashi
- 1 tbsp dark soy
- 1 tbsp white miso
- 1 garlic clove, microplaned
- Juice of 1 lemon cheek
- 2 scallions, green tops only
- 2 tsp sugar
Chicken:
- 1 lb boneless skinless thighs
- Buttermilk
- 1 cup cornstarch
- 1 cup AP flour
- S&P to taste
Directions
Marinate chicken over night with buttermilk, salt, and pepper. Add a little buttermilk to the dry ingredients. Smash flour mixture into chicken and really press it in to ensure proper breading. Fry at 350 for 5-6 minutes. Drain, salt, and dress accordingly.
Bring all ingredients for the gochujang barbecue to a boil, except the garlic, for 2-3 minutes. Turn off heat, add in garlic, and reserve until ready for use.
Mix all the ingredients for the miso scallion mayo until well combined.
Assemble your sandwich in this order: toasted brioche buns, B&B pickles, shredded napa, chicken, cucumber, red onion.
