Alabama Tailgate Recipes

Shane Hill attributes his enthusiasm for cooking to his late stay-at-home mother whose excellent cooking spawned his love for food at an early age. But it wasn’t until he attended The University of Alabama, tired of boxed dinners and take-out, that Shane began learning to cook. What began as an economic necessity quickly turned into a serious hobby and passion.

Shane’s Grilled Grit Cakes

1 cup stone ground grits (I use McEwen & Sons) 1 cup heavy cream 1.5 cups chicken stock 1.5 cups water 1 onion, diced 1 ear of grilled corn, husk removed and grilled – then removed from cob. 1 clove garlic, diced 1 shallot, diced 3 pieces of good slab bacon, diced 3 oz white […]

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Shane’s Cheese Dip Recipe

2 cans rotel, drained 2 small packages of Mexican Velveeta, cubed 1 lb hot breakfast sausage 1 tablespoon olive oil 1 small onion, diced 1 clove garlic, diced Hot sauce, salt and pepper to taste Chips for dipping In a large pot, Sauté onions in olive oil Add and brown sausage in a large pot […]

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Shredded Brisket Enchiladas with Fire Roasted Salsa Verde

This salsa verde is one of my most requested recipes. By grilling all the ingredients you add another depth of flavor. If you don’t have a grill, you can roast them under a broiler. If you don’t like beef, you can use about any meat you like. I will use rotisserie chicken or even a […]

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Shane’s Smoked Shrimp

Shane’s Smoked Shrimp on Grilled French Bread with Goat Cheese and Peach Preserves This is an easy recipe that can be made ahead of time. Cook everything the day before the game and just assemble everything at the tailgate. If you don’t want to try and smoke the shrimp, you can always boil them or […]

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Pork on Pork on Pork on Pork

This was a recipe I came up with for the Alabama vs Arkansas game. I wanted something to showcase pork and also have some layers of flavor. I also needed something that I could cook in 4 hours or so. So, I came up with the idea of stuffing some pork with pork with a […]

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Seared Ahi Tuni

Seared Ahi Tuni on a bed of greens with a creamy wasabi dressing (for 2) – 1/2 lb Ahi Tuna filet (see your local fish market) – 2 tablespoons sesame oil (Asian Section) – 1 tablespoon sesame seeds – Sea Salt and Fresh Ground Black Pepper – 1 package pre-made salad – 1/4 cup ranch […]

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Pan Seared Oven Finished Filet

– Two filets, both 2” thick – 2 tablespoons oils (Canola or Peanut – they have a high smoke point) – 4 teaspoons Montreal steak seasoningteaspoons sea salt – Cast Iron or Stainless Skillet Heat Oven to 375 Rub steaks with 1 teaspoon oil and coat with Montreal steak seasoning Heat skillet over high heat, […]

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Simple Herbed Red Potatoes

– 6 small red potatoes – 2 tablespoons butter – 2 tablespoons salt – 1 tablespoon Italian Herb Blend – Salt and Pepper to taste Cover potatoes in a med sauce pan with water and 2 tablespoons salt (enough water to cover by 2”) Bring water to a boil and cook for 20 min. Remove […]

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Roasted Brussels Sprouts

– 1 lb fresh Brussels sprouts, ends cut off and cut in half – 2 tablespoons olive oil – 1 teaspoon sea salt and pepper – 1/2 teaspoon garlic powder Heat Oven to 375 Arrange sprouts on a baking dish and toss in oil and spices. Roast for 30 min, stirring every 10 min.

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Spice Rubbed Grilled Pork Tenderloin

– 2 pork tenderloins (they come 2 to a package, note tenderloins and not loins) – 2 tablespoons olive oil – 8 tablespoons of Montreal Steak Seasoning – 3 tablespoons Cajun seasoning Place tenderloins in a large Ziploc bag and add oil, toss to coat Add all other ingredients, toss and press into meat Heat […]

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