Mount Pleasant Magazine Sept/Oct 2013

42 / 90

As the waning summer gives way to fall,
pig smokers, ice chests and lawn chairs are
relieved of their duties as dust collectors in
the garage. The tailgating season is upon us.
Some residents of East Cooper tote their gar-
net and black Jadeveon Clowney jerseys, while others dress
in orange and blue from their
hats to their underwear, con-
fident that Tajh Boyd will be the real deal again this year.
Regardless of whether your heart beats for Carolina or
Clemson, Gamecock or Tiger, The Ol’ Ball Coach or Dabo,
there is one thing that fans on both sides of the rivalry have
in common: They like to eat.
Over the years, football food staples such as burgers,
pulled pork, chicken wings, mac ’n cheese, coleslaw and as-
sorted dips have all received tailgating twists. Folks tried to
find creative ways to take care of the ravenous appetites of
their friends and family members. Since the theme behind
tailgating, especially tailgating in the South, is sharing, what
better way to share than to provide our readers with the
favorite recipes of the wives of the two most famous football
coaches in the land?
Without further ado, we bring you the recipes of Carolina’s
Jerri Starr Spurrier and Clemson’s Kathleen Bassett Swinney.
Jerri Spurrier’S Seafood roll-upS
Although Jerri struggles to find much time these days for
cooking, she still loves to “cook for the masses.” She isn’t big on
measuring either – she says that for the best Southern cooks,
it’s a feel thing.
IngredIents:
Fish fillets
Spinach (lots: cooks down quickly)
Cream cheese
Shrimp, crab and lobster
Chopped green onions
Hollandaise sauce
Yellow rice with sauteed red and green peppers added
Cherry tomatoes and sliced tomatoes
Paprika and parsley
Salt and pepper
dIrectIons:
Season dry fish fillets. Mix cream cheese (softened), green on-
ions, salt and pepper. Add cooked and VERY drained and dry
spinach to the cream cheese mixture. Combine VERY drained
shrimp, crab and lobster pieces. These need to be cut in
smaller pieces. Roll up this cream cheese and seafood mixture
onto the fish fillets. Place the fillets on a Pam-sprayed surface
(light spray). The fillets should have the loose side down, and
you may have to use a toothpick to secure them. Bake at 350
degrees for about 20 to 25 minutes.
Place on a serving platter (carefully). Cover with Hollan-
daise sauce, and top with added shrimp, crab and lobster
(not cut up) and previously sauteed in a small amount of
butter to warm.
Surround with yellow rice, sliced tomatoes, cherry tomatoes,
parsley and a little paprika for color.
Kat Swinney ’S CoConut MaCaroonS
Dabo and the kids go crazy over Kathleen’s Coconut Maca-
roons. For Christmas, Kathleen adds dried cranberries to her
macaroons for a festive look. The coconut macaroon recipe
yields about two dozen cookies, which, in the Swinney
house, won’t last one night.
IngredIents:
1 large bag of baker’s coconut
1 can of sweetened condensed milk
2 egg whites
A half bag of miniature chocolate chips
Dash of sea salt
dIrectIons:
Preheat oven to 325 degrees. In large mixing bowl, mix coco-
nut and sweetened condensed milk by hand. In a small bowl,
beat two egg whites until soft peaks form. Gently fold beaten
egg whites into coconut mixture. Add half a bag of miniature
chocolate chips (or more, if you like) into the coconut mix-
ture. Add a dash of sea salt. Mix gently with a wooden spoon.
Spray the cookie sheet with a non-stick cooking spray. Use a
medium sized melon scooper to make your macaroon balls
to place on cookie sheet. Bake for 20 to 25 minutes or until
light brown on top. Let cool about five minutes on sheet
before removing.
By Cullen murray-Kemp
TailgaTing TreaTs
arolinavs. Clems n
| | 42
Jerri Spurrier and family. Kathleen Bassett Swinney and family.