so loud that you can hear it from the sidewalk. Inside, a quick survey of the energized room reveals a sea of uniformed color, thanks to super fans decked out in their team’s jerseys, hats, headbands, and more. It’s one of our biggest days in the restaurant because alumni from ACC (Atlantic Coast Conference) and SEC (Southeastern Conference) and more know to flock here to watch their teams in the manner they were accustomed to during college. It’s like the packed room is filled with numerous versions of that crazy friend we all know, the one who always painted his stomach and went shirtless to every game—even in the dead of winter. The camaraderie is so thick, it’s almost palpable—just the way we like it.
While the end of March Madness plays out on our flat screens, we’re in the midst of playing good hosts, making sure the beer is flowing, that our fishbowls are filled and the toy alligators filled with an extra shot are floating atop them. And sure, booze is an important necessity to any solid Final Four viewing—which explains why we go through nearly 9,000 cans of beer and 11,000 pints of brew each Final Four week—but we’re also serving up an incredible amount of fine finger fare. We’re plating up 2,200 pounds of drool-inducing ribs. We’re pulling 3,500 pounds of savory, slow-cooked pork and piling it high atop your plate. We’re slicing 1,900 pounds of smoked brisket. We’re also pouring nearly 300 gallons of our trademark ’cue sauces. All of which gives you the fuel to shout even louder when your team drains that oh-so-crucial three pointer right before the buzzer.
This chapter will teach you all the fundamentals to bringing the same vibe, energy, and atmosphere of the Final Four experience from a Brother Jimmy’s right into your living room. We’ve honed the art of entertaining over the years, and with our recipes, tips, and tricks, there’s no reason your home can’t be the setting for an equally amazing time for the Final Four. Our formula for fun is pretty simple: solid drinks, good tunes cranking during the game’s downtimes, and perfect down-home Southern cooking. All you need to do is provide the TV for the games and your own crew of smack-talking friends.
Our stance is that during game time, appetizers are more than merely something to whet your appetite. These aren’t appe-teasers (you should probably reconsider your friendship with anyone who uses that word in earnest); they’re a hearty meal on their own merits. Who needs a formal, nutritionally balanced plate of grub when several baskets of fried food, scrumptious dips, and smoky sauces will more than adequately suffice?
Whipping up an array of treats can be easier than you would think. These aren’t dishes you’ll spend hours slaving away creating, though the finished products will taste like you did. They’re simple enough for even the most novice of chefs to master quickly. From Spinach and Artichoke Dip to Perfect Peel-and-Eat Shrimp to Fried Green Tomatoes with Garlic Aioli, we’ve got you covered. When you’re done here, you’ll have enough plates to fill your counters and tables and offer a little slice of Southern heaven to your guests’ palates. The only thing we really can’t do is help you choose a winning bracket. You’re on your own there, champ.
GREEN DAY
GOOD RIDDANCE
WEEZER
ISLAND IN THE SUN
NIRVANA
ALL APOLOGIES
COWBOY MOUTH
HOW DO YOU TELL SOMEONE
GUSTER
ONE MAN WRECKING MACHINE
O.A.R.
HEY GIRL
BEN FOLDS FIVE
SONG FOR THE DUMPED
BARENAKED LADIES
ONE WEEK
CRACKER
LOW
BLUES TRAVELER
RUN-AROUND
STEVIE RAY
VAUGHAN
THE HOUSE IS ROCKIN’
CITIZEN COPE
I’VE SEEN BETTER DAYS
R.E.M.
RADIO FREE EUROPE
PEARL JAM
GIVEN TO FLY
WIDESPREAD
PANIC
AIN’T LIFE GRAND
KID ROCK
WASTING TIME
THE SMITHEREENS
BEHIND THE WALL OF SLEEP
TALKING HEADS
TAKE ME TO THE RIVER
RYAN ADAMS
TO BE YOUNG
SUM 41
IN TOO DEEP
Steal a scene from the namesake movie, but skip the lard and opt for vegetable oil, as it’ll be healthier for you. These breaded and fried green tomatoes, served with a creamy garlic aioli, are the perfect afternoon snack or dinner side.
FOR THE GARLIC AIOLI:
1 cup Hellman’s mayonnaise
1½ teaspoons fresh lemon juice
⅛ teaspoon kosher salt
3 tablespoons finely chopped garlic
1 tablespoon Worcestershire sauce
FOR THE FRIED GREEN TOMATOES:
3 or 4 green tomatoes
½ cup plain breadcrumbs
½ cup cornmeal
¾ teaspoon kosher salt
1½ teaspoons ground black pepper
1½ teaspoons celery salt
1 large egg
½ cup buttermilk
½ cup all-purpose flour
Vegetable oil for frying
SERVES 4 to 6
1 Make the garlic aioli: In a medium bowl, combine all the ingredients.
2 Make the fried green tomatoes: Slice the tomatoes into ⅜-inch-thick slices.
3 In a shallow dish, combine the breadcrumbs, cornmeal, salt, pepper, and celery salt. In a separate shallow dish, beat the egg with the buttermilk. Place the flour in another shallow dish.
4 In a large heavy frying pan (cast iron works well) over medium heat, bring about 1 inch of oil up to 325°F.
5 Start by dredging the tomatoes in the flour, shaking off as much excess flour as possible. Next, pass them through the egg mixture and then dredge them in the breadcrumb mixture.
6 Once you have all the tomatoes well coated, start frying in batches for 1 to 2 minutes each, until they are golden brown on both sides. Transfer the fried tomatoes to paper towels to drain excess oil while continuing to fry new batches. (Always make sure you have about 1 inch of oil—add more if necessary—and keep the temperature at 325°F.) Serve with the garlic aioli.
The cayenne gives these puppies a little kick, which the creamy sweetness of the maple butter mellows. Hush puppies are put on the table straight away, much like a Southern version of a bread basket, so you can give your guests a treat right when they arrive. Serve hot with maple butter. (See “Deep-Frying 101” on this page if you’re a first-time fryer.) By the way, this sweetened maple butter goes great on everything from pancakes to cornbread, so don’t worry if you have any leftover—you can freeze it, too.
FOR THE MAPLE BUTTER:
1 cup (2 sticks) unsalted butter, at room temperature
¼ cup maple syrup
FOR THE HUSH PUPPIES:
2 large eggs
1 tablespoon baking powder
2 cups buttermilk
5 tablespoons vegetable oil
¾ cup diced Spanish onion
2 cups cornmeal
2¾ cups all-purpose flour
¼ cup sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
1½ teaspoons granulated onion
About 5 cups canola oil for deep-frying
MAKES about 2 dozen
1 Make the maple butter: In a large bowl, beat together the butter and maple syrup until incorporated. Set aside at room temperature. (If you make the maple butter ahead and have stored it in the fridge, bring it to room temperature before serving.)
2 Make the hush puppies: Heat 6 inches of oil to 325°F in a deep-fryer or heavy-bottomed stockpot. While the oil is heating, lightly beat the eggs in a Large bowl. Whisk in the baking powder. Add the buttermilk and mix well. Add the oil and onion.
3 In a separate bowl, combine the cornmeal, flour, sugar, salt, cayenne, and granulated onion. Add the dry ingredients to the bowl with the wet ingredients; mix to incorporate, but don’t overmix. Refrigerate until ready to use.
4 Carefully drop heaping tablespoons of the batter into the hot oil. (In the restaurant we use a ¾-ounce scoop.) Don’t overcrowd the pot. Cook until golden brown, 3 to 5 minutes.
5 Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove the hush puppies to paper towels to absorb extra oil or drain on a wire rack. Serve with the maple butter.
Our famous fried pickles are a hugely popular item in our restaurants. We think the beer in the batter is what makes them so good. You get the pickle and mustard flavors because they’re so dominant, but the beer complements them nicely. We serve our frickles with a creamy horseradish dipping sauce. (See “Deep-Frying 101” on this page if you’re a first-time fryer.)
FOR THE HORSERADISH SAUCE:
½ cup plus 2 tablespoons Hellman’s mayonnaise
3 tablespoons prepared white horseradish
2 tablespoons Worcestershire sauce
2 tablespoons sour cream
FOR THE FRICKLES:
About 4 cups canola oil for deep-frying
1 cup yellow mustard, such as French’s
1 cup golden ale
3 to 4 cups panko (Japanese breadcrumbs)
1 cup all-purpose flour
48 good-quality pickle chips (we use dill), well drained
SERVES 6
1 Make the horseradish sauce: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
2 Make the frickles: In a deep-fryer or heavy-bottomed stockpot, heat 4 to 5 inches of oil over medium heat to 350°F. While the oil is heating, combine the mustard and beer in a shallow bowl. Place the panko and flour in two separate shallow bowls.
3 Pat the pickle chips with paper towels to get as much excess liquid off them as you can, then toss them in the flour (you might want to do this in batches). Shake off excess flour, then drop them into the mustard-beer mixture. Move the pickles to the panko and toss well to coat.
4 When all the pickles are coated, fry them in batches until they turn golden brown, 2 to 3 minutes. Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove the frickles to paper towels to absorb extra oil or drain on a wire rack.
5 Serve the frickles hot with the horseradish sauce.
DRINKS: Cans or bottles of beer will always do in a pinch and a case of beer should be a staple resident in the fridge of any Final Four party, but there’s no need to limit yourself to only the hops. We’ve got some solid drink concoctions to suit any liquor profile. Mix up a pitcher or two and keep them on hand as an alternative to a glass of brew. As an added bonus, they’re mighty colorful, so if you’re really into team spirit, you’d best be gulping a drink that matches your team’s jersey.
SWAMP WATER
Swamp Water is a vodka and melon liquor-based punch with some fruit juice and Sprite in the mix. When we serve it in the restaurants, it’s also got a lovely gator floating on the top with a hidden surprise of grenadine (this page).
CAROLINA COOLER
This is what we call our “spiked” lemonade. It’s a vodka and lemonade-based drink with blue curaçao for that Carolina Blue that reminds everyone of our North Carolina roots (this page).
This is a nice and simple starter for a large group. For a fancier presentation, spread some on individual slices of grilled bread or pita. As a bonus, you’ll be eating your spinach, which would make Popeye proud.
2 tablespoons olive oil
1 cup diced Spanish onion
2 tablespoons chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup artichoke hearts (frozen)
6 ounces cream cheese, softened
8 ounces frozen chopped spinach, thawed
½ cup sour cream
2 cups grated Monterey Jack cheese (about 8 ounces)
½ cup grated Parmesan cheese (about 2 ounces)
SERVES 6 to 8
1 Preheat the oven to 350°F.
2 In a medium sauté pan, heat the oil over medium-low heat. Add the onion, garlic, salt, and pepper and sauté until the onion is soft and translucent.
3 Process the artichoke hearts in a food processor until very fine. Add the cream cheese and process until well incorporated.
4 Squeeze the excess liquid from the spinach (there will be a lot) and add to the food processor along with the sour cream and ½ cups of the grated Monterey Jack cheese and the Parmesan cheese. Pulse in the food processor until combined.
5 Transfer the mixture to a baking dish and sprinkle with the remaining ½ cup Monterey Jack cheese. Bake for about 20 minutes, or until the top is lightly browned and bubbly.
6 Serve with tortilla chips, grilled bread, or pita bread.
The extra kick of the Old Bay Seasoning and lemon makes these shrimp come alive in your mouth. Plus, it’s always great fun to flick the tails at your friends. This recipe for cocktail sauce makes about 1½ cups, just the right amount for this quantity of shrimp.
FOR THE COCKTAIL SAUCE:
1 cup ketchup
¼ cup prepared white horseradish
4 teaspoons fresh lemon juice
¼ cup Frank’s Red Hot Sauce
1 teaspoon Worcestershire sauce
FOR THE SHRIMP:
2 pounds unpeeled medium to jumbo shrimp (fresh or frozen)
2 lemons
6 cups water
1 cup white vinegar
3 tablespoons Old Bay
2 bay leaves
2 teaspoons kosher salt
TO SERVE:
6 tablespoons fresh lemon juice
2 tablespoons Old Bay
SERVES 4 to 6
1 Make the cocktail sauce: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
2 Make the shrimp: If using frozen shrimp, defrost them, but don’t peel them.
3 Cut the lemons in half and squeeze the juice into a pot; add the squeezed lemon halves as well. Add the water, vinegar, Old Bay, bay leaves, and salt. Place over medium-high heat and bring to a boil.
4 Add the shrimp and cook for 2 minutes, until they turn opaque.
5 Remove the shrimp and cool to room temperature as quickly as possible by placing them flat on a tray with sides, then refrigerate until cold.
6 Toss the shrimp with additional lemon juice and Old Bay. Serve with the cocktail sauce and extra napkins.
You can make this entire recipe from leftovers from other recipes in this book, or you can make all the components fresh. These are the portions we use in the restaurant, but by all means, feel free to up the salsa, guacamole, and sour cream amounts.
½ cup BBQ Baked Beans with Smoked Pork (this page)
1 large bag tortilla chips (at least 9 ounces)
1½ cups shredded cheddar cheese
⅔ cup Smoky BBQ Chili (this page)
⅓ cup Charred Tomato Salsa (this page)
⅓ cup guacamole (recipe follows)
¼ cup sour cream
SERVES 4 to 6
1 Preheat the oven to 350°F.
2 Place the BBQ Baked Beans on the bottom of a heatproof platter and scatter half of the tortilla chips on top. Place half of the cheese over the chips. Place the remaining chips on top, then ladle the chili over the chips. Spread the remaining shredded cheese evenly over the top.
3 Place in the oven and heat until all the cheese is melted, 15 to 20 minutes.
4 Top the plate with the Charred Tomato Salsa, guacamole, and sour cream in individual piles and serve.
One of my favorite Final Four treats is BBQ Nachos. They’re perfect because they’re so simple to make, yet pack such a bold flavor. They’re also ideal for sharing, provided none of your guests hog the plate for themselves. Bulk them up by adding some additional meat, but just remember, you don’t have to stick to my delicious brethren to top them with a protein; shredded beef or chicken work equally well.
2 large ripe avocados
¼ cup minced Spanish onion
¼ cup minced tomato
½ to 1 jalapeño, seeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon salt
¼ teaspoon minced garlic
MAKES about 2 cups
1 Cut the avocados in half, remove the pit, scoop out the flesh, and place it in a bowl. With a firm whisk or potato masher, mash the avocado until it is relatively smooth.
2 Add the remaining ingredients and mix until well combined. Taste and adjust the seasoning if needed.
You can make these fritters bite-size for smaller gatherings or keep them large and serve them over greens for a light lunch. They taste better when you use locally grown corn and heirloom tomatoes. We’ve provided two ways to char tomatoes for the salsa. You can serve it warm or chilled, and it’ll keep for about 3 days in the fridge.
FOR THE CHARRED TOMATO SALSA:
2 pounds ripe but still firm height-of-summer tomatoes
2 tablespoons olive oil
Salt and ground black pepper, to taste
½ cup minced Spanish onion
¼ cup chopped fresh cilantro
½ teaspoon Chipotle Puree (this page)
1 teaspoon kosher salt
FOR THE FRITTERS:
2 ears corn
1 pound medium shrimp, peeled and deveined
¼ cup minced red pepper
½ cup thinly sliced scallion
3 tablespoons chopped fresh cilantro
1 teaspoon kosher salt
3 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon smoked sweet paprika
¼ teaspoon baking soda
½ teaspoon ground black pepper
Canola oil for frying
MAKES 12 fritters
1 Make the salsa: Preheat your grill to high. It’s important that the grates be very clean. We like to place a chunk of soaked wood or a packet of soaked wood chips on the coals right before placing the tomatoes on—but it’s not necessary. When your grill is very hot, oil the hot grate. If you don’t have a grill or prefer to use a pan, heat a cast-iron pan over medium-high heat until it’s just about smoking.
2 Core the tomatoes and cut them in half. Toss with the oil and sprinkle with salt and pepper. Char the tomatoes on each side until blackened a bit, then flip. Remove from the grill or pan and cool. Chop the tomatoes, put them in a large bowl, and add the remaining ingredients.
3 Make the fritters: Cut the corn off the cob and place in a large bowl. Chop the shrimp into small pieces, but do not mince them. Add the shrimp to the corn. Add the remaining ingredients, except the canola oil, and mix well.
4 In a heavy-bottomed frying pan (cast iron works well), heat ⅛ to ¼ inch of oil over medium heat. Check the temperature of the oil with a drop of water; it should sizzle when the oil is hot enough.
5 Using a ¼-cup measure, carefully place mounds of the fritter batter into the pan and flatten slightly. Do not overcrowd. When they start to look golden brown (after about 2 minutes), gently flip them and cook for another 2 to 3 minutes. Remove and drain on paper towels. Repeat with remaining batter. Serve with the Charred Tomato Salsa.
Remember making deviled eggs as a kid? They were always good, but the addition of bacon makes them that much better. The hot sauce gives them a nice burst of spice.
6 slices applewood-smoked bacon
12 large eggs
3 scallions, green parts only
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup Hellman’s mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Frank’s Red Hot Sauce
Smoked or sweet paprika for dusting (optional)
MAKES 24 deviled eggs
1 Preheat the oven to 350°F.
2 Lay the bacon on a baking sheet (with sides) and bake for 10 to 13 minutes, until crisp. Blot the bacon on paper towels to remove extra grease and let cool.
3 Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil, then immediately remove from the heat and cover the pan. Let the eggs sit covered for 12 minutes. Dump out the hot water and run cold water over the eggs until they are cold, then peel and set aside.
4 Mince the scallion greens and place in a large bowl. Finely chop the bacon and add to the bowl.
5 Slice the eggs in half lengthwise, placing the yolks in the bowl with the scallions.
6 Mash the yolks with the back of a fork.
7 Add the salt, pepper, mayonnaise, mustard, and hot sauce to the mashed yolks and mix well.
8 Fill the egg white halves with the egg yolk mixture using a spoon or a piping bag. Dust with smoked or plain paprika, if using. Keep cold until ready to serve.
All veggies taste better when dredged and fried, right? Okra’s no exception. The subtle taste of the okra pairs well with Buffalo Sauce for dipping. (See “Deep-Frying 101” on this page if you’re a first-time fryer.)
½ teaspoon table salt
½ cup all-purpose flour
1½ cups corn flour (if unavailable, use corn masa)
¼ cup granulated garlic
1½ teaspoons cayenne pepper
¼ cup lemon pepper
1 large egg
2 cups buttermilk
Canola oil for deep-frying
1½ pounds fresh okra (see Note)
Buffalo Sauce (this page) for serving
SERVES 4 to 6
1 In a shallow bowl, combine the salt, all-purpose flour, corn flour, granulated garlic, cayenne, and lemon pepper.
2 In a separate shallow bowl, beat the egg with the buttermilk and set aside.
3 Heat about 3 inches of oil in a deep-fryer or heavy-bottomed stockpot to about 350°F.
4 Cut the okra in to ½-inch rounds, discarding the stem and skinny tip end.
5 Coat the cut okra in the egg wash, let it drain a bit, then dredge it in the flour mixture.
6 Shake off excess flour, then fry in batches for about 3 or 4 minutes, or until golden brown.
7 Serve with the Buffalo Sauce.
This is a staple starter and should be included in any arsenal for the home cook. Even though they’re more work than other starters, the payoff is worth it. Don’t forget the ranch dressing; it can soothe the heat from the jalapeños. (See “Deep-Frying 101” on this page if you’re a first-time fryer.) You can also make this with our Pickled Jalapeños (this page).
4 (7-ounce) cans whole jalapeños (about 5 to 6 per can)
4 ounces cream cheese, softened
1 teaspoon chopped garlic
½ teaspoon ground dried sage
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
Canola oil for deep-frying
½ cup all-purpose flour
1 large egg
⅓ cup buttermilk
1 cup plain breadcrumbs
Buttermilk Ranch Dressing (this page) for dipping
MAKES 20 to 24 poppers
1 Open the cans of jalapeños and drain them. With a sharp paring knife, carefully make a slit from just below the stem of the jalapeños to the point. Using a small spoon—or even a ½ teaspoon measurer—gently scrape out and discard the seeds and membrane. Set the seeded jalapeños aside.
2 In a bowl, combine the cream cheese with the garlic, sage, and Monterey Jack and cheddar cheeses, mixing well.
3 Stuff the cheese mixture in to the jalapeños, taking care not to tear them. It’s okay if the cheese is overflowing a little.
4 In a deep-fryer or heavy-bottomed stockpot, heat 4 to 5 inches of oil to 350°F.
5 While the oil is heating, coat the peppers. Place the flour in a shallow bowl. In another shallow bowl, beat the egg with the buttermilk. Place the breadcrumbs in a third bowl. Working in batches, coat the jalapeños in the flour, shaking off the excess, then dip in the egg mixture and then dredge in the breadcrumbs.
6 When all of the jalapeños are coated and the oil is ready, begin frying in batches. Fry each for 3 to 4 minutes, until golden. Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove to paper towels to absorb extra oil or drain on a wire rack.
7 Serve with Buttermilk Ranch Dressing.
Served with our spicy guacamole, this grilled shrimp cocktail is bursting with flavor. The orange in our guac adds some sweet to the shrimp—something that you don’t normally get from a cocktail sauce—and the smoky heat from the chipotle brings an unexpected additional layer of flavor.
FOR THE MARINADE:
Zest of lime (reserve fruit for guacamole)
Zest of 1 lemon
Zest of 1 orange (reserve fruit for guacamole)
3 garlic cloves, peeled
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ pounds jumbo or colossal shrimp, peeled and deveined
FOR THE SPICY GUACAMOLE:
1 orange (from the orange zested above), peeled and cut into segments
3 avocados
2 scallions, thinly sliced
2 tablespoons minced jalapeño, or to taste
¼ cup roughly chopped cilantro
Juice of 1 lime (from the lime zested above)
1½ teaspoons Chipotle Puree (this page), or to taste
1½ teaspoons kosher salt
SERVES 4 to 6
1 Prepare the marinade: Combine the zests, garlic, salt, pepper, and oil in a large bowl. Add the shrimp to the bowl, toss to coat with the marinade, cover, and refrigerate for about 2 hours.
2 Grill the shrimp: Preheat your grill to medium heat and make a packet of presoaked wood chips in aluminum foil. Poke holes in the packet. When the grill is fully hot, place the wood chip packet on the hot coals and oil the hot grates.
3 Grill the shrimp until they are opaque, 6 to 8 minutes, depending on the size of your shrimp. Remove the shrimp from the grill and set aside to cool to room temperature.
4 While the shrimp are cooling, make the guacamole: Give the orange segments a quick chop to make small chunks. Set aside.
5 Peel the avocados and remove the pits. Place the avocado flesh in a bowl and, with the bottom of a small whisk or a potato masher, smash the avocados until you have a chunky pulp.
6 Add the chopped orange and the remaining ingredients to the bowl with the avocados; mix to combine. You can add more jalapeño and Chipotle Puree if you want more of a kick. Serve with the shrimp.
Quick and easy to make, popcorn shrimp are always a people pleaser. Who doesn’t love shoving tons of mini fried shrimp in their mouth while downing cold beers? (See “Deep-Frying 101” on this page if you’re a first-time fryer.)
¼ cup all-purpose flour
¾ cup corn flour (if unavailable, use corn masa)
2 tablespoons granulated garlic
¾ teaspoon cayenne pepper
2 tablespoons lemon pepper
¼ teaspoon fine salt
1 large egg
½ cup buttermilk
Canola oil for deep-frying
1½ pounds small shrimp, peeled (see Note)
Cajun Mayonnaise (this page) for serving
Lemon wedges for serving
SERVES 4 to 6
1 Combine the all-purpose flour, corn flour, granulated garlic, cayenne, lemon pepper, and salt in a shallow bowl.
2 In another shallow bowl, beat the egg with the buttermilk.
3 Heat about 3 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350°F.
4 Coat the shrimp in the egg wash and let drain a bit, then dredge it in the flour mixture.
5 Shake off excess flour. Fry in batches until golden brown, 4 to 5 minutes. Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove to paper towels to absorb extra oil or drain on a wire rack.
6 Serve with the Cajun Mayonnaise and lemon wedges.
We’re talking cornmeal-coated fried fish here, so it will always delight mouths. (See “Deep-Frying 101” on this page if you’re a first-time fryer.) This tartar sauce is easy to make, but remember to leave time for slow-roasting the tomatoes.
1½ to 2 pounds skinless catfish fillets
About 3 cups canola oil for deep-frying
½ cup all-purpose flour
1 cup cornmeal
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon granulated garlic
2 large eggs
¼ cup milk
Roasted Tomato Tartar Sauce (this page) for serving
MAKES 24 to 30 nuggets
1 Cut the catfish into 1½- to 2-inch “bites” and set aside.
2 In a heavy-bottomed 8-inch round pot, heat 3 to 4 inches of oil (replenish if the level drops in between batches) to 350°F.
3 While the oil is heating, set up the breading bowls. Place the all-purpose flour in a shallow bowl. In another shallow bowl, beat the eggs with the milk. Combine the cornmeal, pepper, salt, and granulated garlic in a third shallow bowl.
4 Set the bowls from left to right: flour, egg mixture, and seasoned cornmeal. In batches, dredge the fish first in the flour—shaking off excess—then in the egg, then in the cornmeal, making sure it is well coated.
5 Fry the nuggets, in batches, for about 6 minutes, until they are golden. Don’t overcrowd the oil. Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove the fish to paper towels to absorb extra oil or drain on a wire rack.
6 Serve with the Roasted Tomato Tartar sauce.
Perfect for the non-meat-eaters, you should always have these on hand. Plus, they’re grilled, so health-conscious guests will appreciate them.
FOR THE MARINADE:
1 tablespoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
1 tablespoon sugar
1 teaspoon ground black pepper
2 tablespoons soy sauce
½ cup olive oil
1 tablespoon balsamic vinegar
4 or 5 large portobello mushrooms
12 to 18 (6-inch) bamboo skewers, soaked in water for at least 1 hour
Blue Cheese Dressing (this page) for serving
SERVES 6 to 10
1 Combine all the marinade ingredients in a large bowl.
2 Cut the portobellos into 1-inch pieces—the end amount will vary depending on the size of the mushrooms. Toss with the marinade and let sit for 10 minutes, mixing once or twice.
3 Preheat your grill to moderate to high heat.
4 Thread 3 pieces of mushroom onto each bamboo skewer.
5 Just before you’re ready to cook, oil the hot grates. Grill the portobellos for 5 to 7 minutes, basting with leftover marinade and turning frequently until they begin to caramelize. Be careful not to let the skewers (or mushrooms) burn (see Tip).
6 Serve with the Blue Cheese Dressing.
These sweet and spicy pecans are addictive. They serve double duty as an ingredient in The Wright Salad (this page), and they’re a great way to satisfy the hungry masses while your grill fires up.
2 cups pecan halves
½ teaspoon smoked paprika
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon sugar
1½ tablespoons olive oil
MAKES 2 cups
1 Toss the pecans with the smoked paprika, chili powder, cumin, coriander, pepper, salt, and sugar. Add the oil and toss to coat evenly and let sit for 30 minutes.
2 Meanwhile, preheat the oven to 325°F.
3 Spread the pecans on a baking sheet and bake for 15 minutes. Don’t turn them.
4 Cool before using or storing. They’ll keep in an airtight container for several weeks.
COMPLETELY SUPERFLUOUS FINAL FOUR DRINKING GAMES:
WHEN I WATCH any sporting event, I like to engage in random and silly drinking games with my pals. The Final Four is no different. (By the by, if you’re wondering who I root for, it’s always Bacone College in Muskogee, Oklahoma.) Here’s a quick list of my top drinking cues during the March craziness:
• Take a sip after every ten points.
• Drink every time Dick Vitale screams erroneously.
• Drink every time Dick Vitale screams appropriately.
• Imbibe whenever the cheerleading troupe tosses someone into the air.
• Make it a double gulp if they drop the poor girl on the landing.
• Down a shot whenever you see a coach mouthing swear words.
