LAUREL —
You know technology’s changed when you get invited to tailgate by text. “USM’s 1st home game 9-11. Come for pirogues” was the simple, yet intriguing message I received last week.
Linda and Ray Reeves’ hot pirogues filled with (I think) a variety of meat and cheese and baked inside crusty bread, were selected as one of the best tailgating dishes in a national competition.
Rain caused me to miss them last season. A plague of locusts couldn’t keep me away this year. With any luck, I’ll wrangle the Reeves’ top secret recipe and share with you.
Looking through past columns and stories, I found tailgating tales and recipes from most of the state’s major universities and some Friday night venues.
I learned favorite dishes at Ole Miss’ famous Grove include hot crab dip along with cheese grits and sausage. At Mississippi State, vats of barbecued pulled pork and beans are served up on Saturdays. Jackson State fans love grilling ribs along with sausages, onions and peppers.
Jones County Community College serves spicy red beans and rice to Bobcats fans, while hundreds of burgers and brats get grilled at Ridgeland High.
During this football season, whether it’s experiencing Friday night lights at your favorite high school or Saturday game day on a larger scale, you’re probably planning some outdoor dining. This decision then begs the question: “What can I cook or prepare for the tailgate party?” Here’s a recipe for hot crab dip that’s been enjoyed at tailgating parties in the Grove and elsewhere around the state.
Following my USM appearance, I’ll entertain invitations to tailgate at your school of choice as long as it reads: “Come for the food; game is optional!”
Quick Hot Crab Dip
1 stick butter, softened
1 (8 ounce) package cream cheese, softened
1 pound fresh lump crabmeat,
2-3 tablespoons soy sauce
Sprinkle of red pepper
Blend butter and cream cheese. Heat in microwave or over low heat. Fold in crabmeat, soy sauce and pepper. Serve in chafing dish with crackers or crisp toast. Makes 2-1/2 – 3-1/2 cups.
Source: Fast & Fabulous Party Foods and Appetizers, by Gwen McKee and Barbara Moseley, Quail Ridge Press.
Kara Kimbrough writes a syndicated food column. Email her at kkprco@yahoo.com.
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