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Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Game Day Recipes

Sure, the football game is fun to watch. The halftime show is great. But the Super Bowl is really about one thing: the food. We're rounding up some of our favorite game-day recipes to help you score big.

Caramelized Onion Dip

Try this take on the flavorful classic from Joe + Kevin Nierstedt of Kinfolk!

Cauliflower Wings

Robin Hollis of Basic Kitchen is giving this game-day staple a healthy makeover!

Pomegranate Ginger Nonalcoholic Cocktail

Morgan Hurley of Mex 1 Coastal Cantina is sharing an alcohol-free digestif to help combat that game-day bloat.

Grilled Wings + Pimento Cheese Sausage Balls

Chef Michelle Weaver whipped up some of her favorite game-day recipes on NBC's TODAY.

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Pomegranate Ginger Nonalcoholic Cocktail

Let's face it, junk food is a staple on any tailgate table. Luckily, Morgan Hurley of Mex 1 Coastal Cantina is sharing an alcohol-free digestif to help combat that game-day bloat. Plus, he's sharing a few tricks to spice up your mocktail!

Ingredients:

Pama Pomegranate Juice 1 oz

Ginger Beer 5 oz

1/4 squeeze of lime

Garnished with a wedge of lime and some pomegranate seeds.

Grab a copper mug or rocks glass and fill with ice. Top with Ginger Beer, Pomegranate Juice and squeeze of lime (as well as options below if y'all want to include) and stir.

If you want to add a little something extra to your drink: 

Option 1: Add 6 drops Bittermens Hellfire Habanero Shrub- While technically this is alcohol-based, it is more for the digestif side of things. It provides a nice little heat to the back of the cocktail.

Option 2: Ginger & Habanero Simple Syrup- Add a 1/2 oz to 1 oz of the ginger & Habanero Simple Syrup to provide a bit extra digestif properties to the cocktail while also providing a bit of heat on the back end. To make this, add 1 cup of sugar to 1 cup of water and slowly bring to a boil. Once it is at a boil, drop in one habanero cut in half and one stalk of ginger sliced into 1-inch cubes (about 5-6 cubes) and take the simple syrup off the burner. Pull the habaneros out after about 5 minutes, but let the ginger soak for about 30 minutes. Strain, bottle and keep in the fridge. 

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Cauliflower Wings

Robin Hollis of Basic Kitchen is giving this game-day staple a healthy makeover!

Cauliflower Wings 

1 head cauliflower, cut into large, wing-sized pieces 

1 cup rice flour

¼ cup cornstarch

1 tbsp salt 

Sparkling water 

1 cup oil – canola, grapeseed, vegetable 

Sift dry ingredients – rice flour, cornstarch, salt - and add water until you have a pancake batter consistency. 

Heat oil in a shallow pan over medium-high heat.

Toss cauliflower florets in the batter and working in batched, place battered cauliflower in oil. Make sure not to crowd the pan. Turn to evenly pan fry (all sides should be golden brown). 

Remove from oil and drain on paper towels. Serve with cashew ranch.**

Cashew Ranch 

1 cup cashews, soaked 

2 tsp granulated garlic

1 tsp granulated onion

2 whole lemons, juiced

1 cup of water

½ bunch parsley, finely chopped 

½ bunch cilantro, finely chopped 

1 bunch dill, finely chopped 

1 tsp white pepper

2 tsp kosher salt

2 cups Greek yogurt

Soak cashews in water for at least 1 hour.

Drain cashews and blend in Vitamix with water, granulated onion, granulated garlic, and lemon juice until very smooth--at least one minute. 

Mix cashew mixture with yogurt, herbs, salt, and pepper.

Re-season if necessary.

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Caramelized Onion Dip

Try this take on the flavorful classic from Joe + Kevin Nierstedt of Kinfolk!

Yield: 2 Cups

Caramelized Onion:

Vegetable oil 1 Tablespoon

Unsalted Butter 1 Tablespoon

Sweet Yellow Onion 1 each (medium size)

Fresh Garlic 1 clove

Dried thyme .25 teaspoon

Onion Dip Base:

Sour Cream 1 & 1/4 Cups 

Cream Cheese (room temp) 3/4 Cup

Worcestershire Sauce .5 teaspoon

Lemon Juice 1.5 teaspoons

Onion Powder 2.5 teaspoons

Dried Onion Flakes 2 teaspoons

Kosher Salt 1 teaspoon

Black pepper .5 teaspoon

Sliced Scallions 1 tablespoon

  1. Cut onion into ¼ dice and finely grate clove of garlic
  2. Heat butter & oil in pot and add onion
  3. Cook slowly until onions are evenly browned caramelized (30-45 minutes)
  4. Add grated garlic clove and dried thyme; cook for 2-3 more minutes, allow to cool  
  5. Mix remaining ingredients in a bowl until blended, add cool caramelized onion mixture.
  6. Place in serving bowl; top with freshly sliced scallions & additional cracked black pepper 
  7. Serve with your favorite potato chips, crackers or pork rinds
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