Tech Topics - Fall 2008 - (Page 26) Stephanie Hom Gardner, CE 04, of the Boston Georgia Tech Club, filed two appetizer recipes: Bill Wilkinson, IE 75, submitted a recipe for a French-style custard. 3 cans shoepeg co rn, drained 8 ounces cream cheese ½ stick butter or margarine ¼ cup jalapeno pe ppers, chopped HOT CORN DIP Soften cream chee se and butter. Mix al l ingredients. Bake for 30 minutes at 350 de grees. Serve with corn chips. SAVORY CLAFOUTI ¼ cup cornstarch 1¼ cups whole milk 2 large eggs 2 large egg yolks 1 cup heavy cream ½ teaspoon kosher salt Pinch of cayenne pepper Position rack in the top third of the oven. Preheat oven to 425 degrees. Prep are filling. (Two options are below.) Put cornstarch in a medium bowl. While whisking steadily, pou r in 1⁄3 cup of the milk and mix until very smooth. Whi sk in eggs and egg yolks, mixing until smooth, then gradually stir in remaining milk, cream, salt and cayenne pepper. Grease a 2-quart dish. Spread the filling over the bottom of the pan. Scatter chee se and herbs on top. Pour the batter over the filling. Bake until the top is golden brown and the custard is set, about 25-30 minutes. Check the center with a toothpick. The custard should be softly set. Let stand 30 minutes before serving. 4 boneless, skinle whole precooked ss chicken breasts, about 2 poun ds, or a chicken 12-ounce bottle of Frank’s Hot Sauc e 2 8-ounce packag es cream cheese 16-ounce bottle bl ue cheese dressi ng (ranch may be 8 ounces shredd used) ed sharp Chedda combination of th r, Monterey Jack e cheeses or a BUFFALO CHIC KEN DIP BUFFALO CHICKEN DIP (CONT INUED) In a large saucepan, boil the chicken in water until cooked through, about 15 minutes, then drai n the water and shred the chicken with two forks. (If using a precooked chicken, skip the first step and begin by shredding the mea t.) Preheat oven to 350 degrees. In a 9-by-13-inch baking pan, combine the shredded chicken and hot sauce, spreading to form an even layer. In a large saucepan, com bine the cream cheese and blue cheese dressing, stirring over med ium heat until smooth. Pour the mixture evenly over the chicken. Bak e uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake for another 10 minutes. Let stand 10 minutes before serving with corn or tortilla chips. hite mushrooms ½ pound sliced w , cut in strips 6 ounces of ham rti Gruyere or Hava 2 ounces grated cheese ipped chives 2 tablespoons sn ft, s in butter until so Saute mushroom ok until Add ham and co about 8 minutes. 3-4 minutes. slightly browned, and pepper. Season with salt D) UTI (CONTINUE SAVORY CLAFO FILLING N1 OPTION 2 FILLING OPTIO er, 1 large red pepp ch pieces cut in 1-in ive and sauteed in ol oil 1 ounce crumbled goat cheese 2 teaspoons chopped fresh thyme Dirk Palmer, chief of the Operations Branch, Air Force Reserve Command Recruiting Service, and his crew serve chili outside Alexander Memorial Coliseum. 2 medium onions, finely chopped 1 tablespoon olive oil 4 cloves garlic, minced 2 4-ounce cans chopped green chil ies 2 teaspoons ground cumin 1 teaspoon dried oregano ¼ teaspoon cayenne pepper ¼ teaspoon ground cloves 3-4 cans cream of chicken soup 3 cans great Northern beans, rins ed, drained 4 cups cubed, cooked chicken Chicken broth Monterey Jack cheese Sour cream Jalapeno peppers SPICY WHITE CHILI Combine all ingredients in 6-quart slow cooker. Cook on low for 3 hours. Use chicken broth to thin soup to desired consistency. Garnish with cheese, sour cream and jalapeno peppers. Wilkinson and his tailgating group gather outside the lower level of the Peters parking deck in the grassy area. “We are usually the first — or sometimes the second ones — to arrive at Peters, regardless of game time. It is absolutely the greatest place to tailgate. The proximity to the stadium and ‘sitting’ right on top of Yellow Jacket Alley and the Yellow Jacket walk and the great people — it just doesn’t get any better,” Wilkinson said. “Our menus vary depending on the game time. Generally for a noon kickoff, we do a huge breakfast spread, cooking bacon, eggs, sausage and grits on the grill. Folks from the group bring biscuits, gravy and sweet rolls to top it off,” he said. “When we have an early game, we generally do a postgame tailgate with hamburgers, hot dogs and brats. “Now if we have a later game time, 3:30 or so, the menu can vary from the standard hamburgers, hot dogs and brats to fajitas, ribs or a smoked pork loin. For the night games, it’s steak night with all the fixings.” CAROLINE JOE
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.