Recipes 4 Rivalries

Add creativity to your tailgate this fall with these fun snacks inspired by the SEC rivals coming to Oxford.

Recipes by Sarah Godwin  |  Photographed by Joe Worthem

This football season, take a few playful shots at the teams coming to town with tailgate recipes that pay homage to their home states and signature flavors. From LSU-inspired Traitor Taters to Mississippi State Dawg Chow, these dishes bring a little rivalry to the table — and give Rebel fans plenty to dig into before kickoff.

Traitor Taters

LSU: Sept. 19

1 (22- to 26-ounce) bag frozen waffle fries

1 teaspoon Cajun seasoning

½ cup diced andouille sausage

Queso, for topping

½ cup shredded pepper jack cheese

Sliced scallions, for garnish

Pickled jalapeno slices, for garnish

Sprinkle fries with Cajun seasoning, and bake according to package directions. While baking, saute diced sausage over medium heat until browned. Once the fries are baked, place on a serving plate, and drizzle with queso. Top with pepper jack cheese, sausage, scallions and jalapenos. Serve warm.

Geaux to Hell, LSU!

Toasted Ravioli

Missouri: Oct. 17

¼ cup olive oil

1 egg

2 tablespoons milk

Pinch of salt and pepper

¾ cup Italian breadcrumbs

10 ounces frozen or fresh cheese ravioli

Marinara sauce, for serving

Preheat oven to 375°F. Coat a sheet pan with olive oil. In a medium bowl, stir together egg, milk, salt and pepper until combined. Place breadcrumbs in a separate shallow bowl. Working with one hand, dip ravioli, 1 at a time, in egg mixture, letting excess drip off. Transfer to breadcrumbs, flipping over to coat completely, and place in a single layer on prepared sheet pan. Bake for 7-8 minutes. Flip raviolis over, and bake 7-8 minutes more. Serve warm with marinara sauce.

Toasted ravioli, or “t-ravs,” are a St. Louis specialty that the Food Network recently named Missouri’s most iconic food.

Conecuh  Sausage & Cheese Board

Auburn: Oct. 31

1 pound cooked Conecuh sausage, cut into bite-size pieces

½ pound cheddar cheese cubes

Spicy pickle slices (such as Wickle’s)

Crackers

Pickled red onions

Pimiento cheese

Brown mustard

Arrange all ingredients on a board or platter, starting with sausage and cheese cubes and placing remaining items around them as desired.

This popular hickory smoked sausage is available onsite in Conecuh Sausage’s Evergreen, Alabama, store or online for shipping, or check your local grocery store.

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Peach Chutney

Georgia: Nov. 7

½ cup diced yellow onion

1 tablespoon olive oil

1 tablespoon freshly grated ginger

½ teaspoon garam masala

¼ teaspoon ground coriander

½ teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

3-4 large, fresh peaches, peeled and diced

2 tablespoons apple cider vinegar

3 tablespoons brown sugar

½ teaspoon salt

1 (8-ounce) block cream cheese, softened, for serving

Pita wedges or chips, for serving

In a medium saucepan, cook onions in olive oil over medium heat until soft. Add spices, and saute until fragrant, 1-2 minutes. Add peaches, vinegar, brown sugar and salt; reduce heat to low, and cook, stirring regularly, until jammy, 15-20 minutes. Serve over cream cheese with pita or chips.

UGA has a Peach Team that conducts research on peach production and collaborates with other peach researchers around the world to apply their findings to the industry.

Dawg Chow

Mississippi State: Nov. 27

1 cup dark chocolate chips

1 cup creamy peanut butter

7-8 cups crispy rice cereal squares (such as Rice Chex)

1 ½ cups powdered sugar

In a medium saucepan, melt chocolate chips and peanut butter over low heat, stirring until smooth. Place cereal in a large bowl, and pour half of peanut butter mixture over cereal, gently folding to coat cereal. Gradually add  remaining peanut butter mixture to cereal, stirring until coated after each addition. Once thoroughly coated, place in refrigerator for about 10 minutes, removing to stir cereal halfway through chill time. When cereal is about room temperature, remove from refrigerator, and add 1 cup powdered sugar, stirring to coat well. Stir in remaining 1/2 cup sugar, and serve.

Since their first meeting in 1901, Ole Miss’ record against Mississippi State is 68-47-6.