Tailgate Party

Welcome, y'all. I'm Paula Deen, and today I'm taking you to the world's largest outdoor cocktail party, the Georgia-Florida game

You know, half the fun is in the tailgate, so I'm going to show you sweet Georgia salsa that's so divine

We call it caviar where I come from. And then next, I'm going to show you a smash dog. Oh, it's good

And then there's going to be my famous gator taters. That's right, folks, alligator

You know, we just love it here in the South. And finally, the simplest, tastiest orange and walnut salad you ever had

So you fire up your grill and round up your pals, because it's time to play ball

You know, there's nothing more exciting or exhilarating for a Southerner than to go to the Georgia-Florida game

It's the biggest rivalry, and it holds the records for being the largest outdoor cocktail party

So we're going to go and we're going to follow the fun and the food

And you know where there's food. You're going to find me. Go, dogs

Woof, woof, woof. Well, here we are, just like I promised

It's almost game time. But before we can kick off, we've got to see what kind of food they're cooking

So let's get going. Can you smell what the dogs are cooking

My gracious, I wish that y'all would look at this setup. I want to snoop around in here and see if I can find who's responsible for this portable, pullable outdoor restaurant

He is. He is. I can assure you I'm not responsible, and they'll tell you

It's fabulous. Thank you. Well, tell me, when are you going to start your cooking

We're cooking a couple of Boston butts for a friend of ours right now

Oh, my gracious. Well, we're just thrilled to be here with y'all

Well, thank you. Y'all are traveling first class, I'll tell you guys. Thank you very much

And I'm invited back. Absolutely. Absolutely. Bring the crowd. Well, wonderful. Well, y'all have a ball, and I'm going to be back to check on y'all

because I see y'all got it going on. Come on back. Nice to meet you

Nice to meet you. Y'all have a great day. Hey, guys. Hello

How you doing? What y'all cooking? Got chicken wings, got venison and ribs

I would love to try some. Which trailer's yours? Is this yours

Yeah. And who, are y'all all together? Yeah, this is a dog pack

We get together every year. We've been getting together since probably about eight years now

And we've got some gators in here and mostly bulldogs. Well, this is delicious

Well, what have y'all got ready to eat that I can try besides the venison? You can try the honey barbecue wings right here

Are they? Yes, they are. And they've already got a sauce on them? Yes, they do

We can't tell you the recipe of that barbecue sauce. We'd have to. You'd have to shoot me

We'd have to kill me. It's an old manly recipe. It's delicious

And it's sweet. And it's not too hot. No, we don't like them too hot

Let me ask you this. Would Sam's Club have anything to do with this recipe

Yes, it's possible. What food do you really go all out on

Maybe some good rib eyes or filet mignons with some grilled shrimp, something like that

Still not too hard to cook. We don't want to work too hard. How long are y'all here for

Until, well we'll have a victory party when the dogs win Saturday

I like that. So it's cook, cook, cook and eat, eat, eat

Right, and don't forget drink, drink, drink. And drink, drink, drink. Knock, knock

Dave, come on in. Do you mind me crashing your party? Not a bit. Come on in, baby

I'm Paula. Hey, I'm Dave Allen. How are you? Nice to meet you. What are you doing? I'm getting this turkey ready

I'm getting this turkey ready. So what you fixing to stick in him, Dave

We're going to put the Cajun injection into him, and then we're going to cook him out there. You think that makes it better

Oh, yeah. Oh, yeah. Oh he going to be wonderful I can have some of him when you tell him real Oh yeah He be real in a little while Well listen I want to see you set up here You want to see it You want to see our tent I want to see you Who are you here with I with the group

The whole, this is Alligator Alley you're in out here. Alligator Alley. Alligator Alley

That's right. And you're letting a Georgia Bulldog in the... Georgia Bulldog? We're all wet

The dogs are all wet. Well I'm going to look. Come on back. The bed is wonderful

Can I try it? Can I try it? Absolutely. Can you believe I got myself a Bulldog right in the middle of that gator right there

Woof, woof, woof. Chomp, chomp, chomp, chomp. Now, who sleeps in this bed

Me and my bride. Any way we can get rid of her? Yeah, tonight

We got the bulldog in the bed. This is wonderful. This is great

Doesn't like the Florida, Georgia people, huh? I'm telling you, this is just the greatest party in here. Absolutely

And a lot of kidding going on. A lot of fun. But there's a lot of camaraderie, whether you're a Georgia fan or a Florida fan

We've been thinking about just flipping for the game and keep on drinking. That sounds like a winner

Yeah. I won't keep you. You go ahead and stick your bird. You're going to come back and eat with me

I'm going to come back and eat with you. Absolutely. I appreciate you guys coming in. Well, thanks for the tour

You got a great setup. I feel sorry for it. We're upping it out here. And if anything happens to that bride, you call me

All right, darling. Right now, though, it's time for you and me to head back to the kitchen

So let's get going. What about it? It's really good. Gator rib

We just got back and we had the most wonderful time. I saw everything from hot dogs to steak to seafood

But today I want to show y'all a few of the things that I would fix for a tailgate party

And we're going to start with South Georgia caviar. You think caviar is fish eggs

Wrong. It's black-eyed peas, honey. And we're going to start with just canned black-eyed peas, canned corn

And you want to make this the night before because you want to serve it nice and chilled. Diced tomatoes

Jalapeno peppers for a little heat. Some chopped pimento. Chopped onion

The onion gives it such a good flavor. And some diced red bell pepper

And we're gonna just mix all that stuff up. Just stir it up. Look at all those pretty colors

This recipe has been a southern favorite now for a good while

You start eating those jalapenos and you want more beer, and then you drink your beer, and then you want more caviar

Now I'm gonna cover this with just an Italian dressing, and that's it

And we're just gonna put this in the refrigerator and let it chill. And we're gonna serve it later with corn chips, tortilla chips, whatever suits your fancy

This one's ready for the fridge, but to be sure I had enough, I made a batch yesterday

So let's check on the caviar and see if it's good and chilled. It should be

And yes, it is. And look at this adorable little caviar tin I have

I'm going to just put this into the tin, which will be great because when we're through with

it, I'll just pop the lid back on it. We're just going to pop this into the tin, into the middle of our tray, and then we're

just going to toss it with tortilla chips on one side, and then I'm going to put the

corn chips around here on the other side. So we are pleasing everybody now

And like I said, when we're through with it, I'll just be able to put the lid back on it

and throw it in the fridge. I've got to have a sample

It's delicious. And when we come back, one for each team. Fried gator taters and smash dogs

So y'all stick around. Got my gator meat

We're going to start by cutting our gator into chunks. We're going to salt it, a little pepper

I'll never forget the first time I cooked gator meat. My son Bobby had been out to a friend's pond, and he called me and he said

Mama, you won't ever believe a gator came up and bit me on my shoe, so I killed him

And I said, you did? Did he hurt you? He said, no, ma'am, he didn't hurt me, but I just wanted to know if I bring him home, will you cook him

I said, you bring that tail to the house, son, and I'll fry him up. And I said and bring all your friends I think I cooked gator that night for about 20 males Gosh it probably been 20 years and they still talk about that gator meal that they had

Now I've just tossed it in some buttermilk and we're going to dredge it in the flour

If you don't like gator meat, use some chicken. And it kind of tastes a lot like chicken too

So we've got our pot ready. It's at 350 degrees and you'll hear me say that temperature a lot because that's just

a good frying temp. And we're gonna fry this much like we would white chicken

It doesn't take a whole long time to cook this. And you wanna shake it and kinda get the excess flour off of it

And since we've got these little chunks, it really won't take us long at all

And I'm gonna just kinda move them around so that they'll brown evenly

And over here, our hot dogs are sizzling. You can see the skin is bursted on them and the juices are pouring out of them

They're ready. Our buns are hot. Our potatoes are piping hot and soft for our fried gator meat

And speaking of fried gator meat, it's floating now. And it's nice and brown so we're going to take it up and drain it

Look how pretty that is. And back here we've got chili for our smashed dogs

And if you don't like chicken, you could actually even use a pork tenderloin

But I thought the gator was really appropriate. And I think first thing I'm going to do is put one of our smash dogs together

Look at this wonderful Florida plate that I found in the china cabinet today

It's a Florida plate and it's even got a gator on it. And that's what we're going to fix these wonderful smash dogs on

And they are so simple and so good. We're just going to take our bun that's been heated on the grill

one of these long juicy hot dogs and stick it in there. Now at this point if you want mustard or

ketchup or whatever you can certainly do that. I kind of like mine plain and I'm going to turn

him on his side and I'm going to actually smash him and then we're just going to ladle him with

this chili. I'm going to give it a little stir because it's good and hot and I want to get that

chili that's really really hot down there next to the burner and we're just going to ladle this

chili just right on top of that dog. And then we're going to bring it over here. And the great

part of this is our toppings for our gator taters we can also use for our smashed dogs. Now if you

like cheese, just sprinkle it with a little cheese. If you like onions, sprinkle it with a little

onions. And it's ready to go. Next, I'm going to put together the fried gator taters. Now if I fixed

a potato at my house and didn't make this potato sauce that my children love. I don't

even think they'd eat a potato. We're going to start with mayonnaise and sour cream, chopped

onions, fresh parsley, and a little salt and pepper. And this just does marvelous things

does marvelous things for a potato. I've served this sauce with just boiled potatoes, baked

potatoes, any kind of potatoes, and it's also wonderful in a casserole. But I'm just going

to mix those up, and that's our potato sauce. We're going to take our potato, and these

are so hot. Now, you can do this a couple of different ways. You can just slice through

your tin foil, or you can unfold it. I'm going to split the potato, and you can see the steam

coming off that bad boy. He is hot as a firecracker. I'm just gonna stick a little butter in him

You know out of all the foods, the potato is probably my very favorite of all foods

All right, now we're gonna top him with a little potato sauce, or maybe a lot of potato

sauce. A little cheddar, a little jack, a little gator tail. Look at that. And a little

green onion and you got yourself a fried gator tater. Now that we got these together we're

going to come on inside and do our salad mix. In honor of Florida, our citrus steak, we're

We're going to serve up a fresh, crisp orange walnut salad today

Now, I have regular spinach leaves right here that have already been washed and cleaned

and I just got through washing and cleaning some very, very fresh Boston lettuce

And the first thing we're going to do is saute some walnuts naturally in butter

Going to let that melt a little bit. And we want to be careful because butter does burn so very easily

And that's just about melted. Like I said, you want to be careful

You don't want to burn these. You just want to heat them and let the oils from the walnut come out and get their flavor get them in full flavor You can use a pecan if you like but I just love the flavor that walnuts give this

But you can use any nut of your choice. And God knows there's probably plenty of nuts around

This is such an easy, simple salad, and I think you'll really impress your guests

because it's not just a tossed salad. And, of course, you've gone to no trouble, as you can see

Now, we've brought the flavor out of those walnuts, and I'm just going to put them back in this bowl

so that they can cool, and we're going to go into our dressing

We're going to start with oil. And you notice I'm putting it in a jar that I can shake it in

without any trouble, without getting it all over me. I'm just using a vegetable oil and white vinegar

sugar. This salad's gonna have a kind of a sweet and tangy taste. Celery seed, grated

onion and the next thing is dry mustard, paprika and salt. We're just gonna put our lid on

When I make tartar sauce, I like to use half grated and half chopped onion because nothing

else will give you that flavor. All right, we've got our jar secured good

We're just going to shake. Go, Gators. Shake, shake, shake, shake your booty

Too bad I can't sing. Look at the pretty color of that

Real orangey, citrusy looking from the paprika. All right, so we're ready to put our salad together

And, of course, if you're going to take this to a tailgate now, you'll want to have all your components just separate

and you won't want to dress it until right before you serve it. But our walnuts have cooled down enough

We're just going to toss these into our lettuce, and we've got some nice, fresh orange slices here

and I'm going to show you how to easily section an orange. First, you'll need a good, sharp knife

but you want all the pith, which is this white stuff. You don't want any of that because that'll be bitter

And then all you have to do is take your orange and go right down the membrane

and you have a wonderful orange segment. Simple as pie. We're going to toss this into our lettuce and our walnuts

and we're just going to give that a little toss, and then when we're ready, we'll dress it with our salad dressing

And we've got our nice, fresh salad now in honor of our Florida friends, the state we love to hate

And when we come back, I'm going to show you how to pack the perfect cooler to make the meal last

Here's a few tips for a successful tailgate party, and that will be packing your cooler correctly

We've got our lettuce in a Ziploc bag, we've got our walnuts in a container, we've got our

oranges in a container and we've got our dressing in a container

And we've got our pepper and we're just going to pack this

and put it over in our cooler. And our meats, we want to be sure that they don't touch anything else

That all of that is packaged separately. You can go ahead and have your gator or your pork or your chicken chopped up in chunks

in a separate container put directly on the ice as well as your hot dogs

Our water is gonna serve two purposes today. We're gonna freeze it, drop it in our food

It's gonna keep our food icy cold. By the time we get to our game, it's gonna be melted

but still icy, icy cold to drink. So let's just run over real quickly again

our menu for today. We've got the orange walnut salad. We've got the South Georgia caviar

We've got the fried gator taters, and we've got the smash dogs

And if you can't get to a tailgate party, this is a great meal to serve for your friends

if they're just coming over to your house to watch your favorite football game or basketball game

any occasion to get together with your friends. So until next time, America

best dishes from my tailgate party to yours. Give me a B

Give me another A Give me an N Give me a Y

What do you got? Oh, Benny, oh, Benny, oh, Benny, huh? Yay

It's only been 37 years