Down South, college football is more than just a way of life. To some, it’s a religion. Which means Saturdays are sacred and meant to be taken seriously. In fact, tailgating is done just a little bit different around here. So if you’ve never attended a game in the SEC, here are a few things to expect.
Southerners dress the part.
There’s an unspoken dress code at stadiums in the South, and it doesn’t include ripped jeans and a school t-shirt. Ladies proudly don designer dresses (in their team colors, of course), sky-high heels, and the mandatory strand of grandmother’s pearls. Gentleman usually sport seersucker pants and a crisp button-down shirt. You may even see a bow tie or two.
Southerners arrive early.
I’m not talking 8 AM early, either. True professionals pull their campers and luxury buses into campus parking lots on the Thursday before a big Saturday game. It would be earlier, too, but where would students park for class? Even for the less avid enthusiasts, pre-gaming always begins with breakfast. And if you need a little boost from the late-night before, it shouldn’t be hard to find the ol’ hair of the dog. Just ask the friendly folks parked next to you.
Southerners keep it classy.
While there is always a bad seed in the bunch, for the most part, fans respect their fellow fans. Team rivalries may run deep, but at the end of the day, it’s not about the final score but the one-of-a-kind experience. Bragging rights are just a bonus. And hey, there’s always next year.
Southerners expect more.
They expect more from the players, more from the coaches, and more from the fans. But most of all, they expect more from the food! Yeah, you heard me right. Game day is the time to enjoy some of the finest dishes the South has to offer. I’m talking deviled eggs, pimento cheese, and potato salads made from top-secret family recipes; smoky pork shoulder and juicy beef ribs cooked low-and-slow to perfection; and 12-layer caramel cakes so divine they would bring an angel to his knees.
Tailgating in the South is a time-tested art not to be taken lightly. Don’t be surprised if you see the family silver at a buffet table or a crystal chandelier hanging from a tree. Because when it comes to football down here, giving it your all is never enough. There is always room for more.
Bacon and Corn Jalapeno Poppers, Two Ways
This recipe for jalapeño poppers will impress any seasoned fan. Crispy bacon and sweet corn — two classic Southern ingredients — really take it from ordinary to extraordinary. And don’t worry, there’s room to experiment if you like a little more heat. These poppers can be baked for a party at home or fried when you’re in the stadium parking lot. Either way, they taste delicious.
Prep time: 30 minutes
Total time: 1 hour
Yields: approximately 24 poppers
For the filling:
12 large jalapeño peppers
8 ounces cream cheese or neufchatel cheese, at room temperature
4 ounces (1 packed cup) sharp cheddar OR pepper jack cheese, grated
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup corn kernels, fresh or frozen (thawed if frozen)
4 slices thick cut bacon, cooked and crumbled (optional)
For breading:
1 cup all-purpose flour
1 teaspoon kosher salt
Freshly ground black pepper
2 – 3 eggs, lightly beaten
2 cups dried breadcrumbs or panko
Cut each jalapeño in half. Scoop out the core and remove all of the seeds.
In a large bowl or stand mixer fitted with the beater attachment, combine the cream cheese, cheddar cheese, cumin, salt, and cayenne. Mix thoroughly; then fold in the corn and bacon. Generously stuff each pepper with a dollop of the cream cheese filling and set aside. (Note: The first two steps can be completed in advance. Store the stuffed peppers in an airtight container and refrigerate until ready to cook. Continue with the remaining steps below.)
Arrange three small to medium-sized bowls side by side. In the first bowl, mix the flour, salt, and a few generous grinds of pepper. In the second bowl add the eggs, and in the third bowl, the breadcrumbs.
Dip a stuffed pepper into the bowl of flour and cover on all sides, brushing to remove any excess. Next dip the pepper into the egg mixture, submerging it completely. Finally dredge the pepper in the breadcrumbs, generously coating it on all sides. Repeat with the remaining peppers.
To bake the poppers: Preheat the oven to 375 degrees. Place the breaded peppers, stuffed side up, onto a well-greased sheet pan. Cook for 30 minutes, until bubbly and golden brown. Serve warm.
To fry the poppers: Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat the oil to 350 degrees over medium-high to high heat. Working in batches, fry the peppers until golden brown, about 2 – 3 minutes per batch. Using a spider, remove the peppers to a sheet pan lined with paper towels or a large brown paper bag. Return the oil to 350 degrees before continuing on to the next batch. Serve warm.
I've been looking for a good 'poppers' recipe and I think this will fit the bill. I might try to use chorizo in place of the bacon.
I like your thinking.
I don't know I've ever seen a southerner dress for a game like the article described, but the poppers are great!
I love POPPERS!!! Can't wait to try these, sound awesome!
What is the calorie difference between the fried and the baked poppers? Definitely trying the baked poppers! thank you.
Love the article…sounds like you have been to UVA for a game
Will be making these yummy looking poppers this weekend!
I love poppers-I've made them a number of ways but, never added corn – the idea of adding corn sounds great. I like useing the oven, simple and easy,
I grew up in the south and have moved away but find this dress code to be unlike what I know.
Oh yeah,southern pride baby!Those peppers are hot yo!HA,of course they are,their jalapeno!
I might actually have to remember I am a southern girl who just happens to live in Colorado, just to have an excuse to make these.
Put a layer of pinto beans on the cookie sheet and eliminate the oil. Put the peppers on top of the beans. The peppers and cheese all have oil and the beans will keep the peppers away from the oil and not make a mess and the peppers will not get soggy. Try it….you will love it.
Did you use dry pintos or cooked?
If one goes to a Mississippi State, Auburn, Florida, or LSU game, you won't find any preppie dudes wearing bow ties. The girls will look great in short dresses for sure, but guys don't dress as mentioned in the article. You may find that dress makeup at an Ole Miss game, but who wants to visit a bunch of loosers!
GREST ARTICLE, SOUNDS LIKE AUTHOR HAS BEEN TAILGATING AT THE GROVE AT OLE MISS, WE AREN'T WINNING MANY GAMES BUT WE CAN'T BE BEAT AT TAILATING
POPPERS CAN BE MADE AHEAD OF TIME AN ENJOYED LATER
This recipe is what I've been looking for. I have tried many recipes but never as good as this one.
But I made just one revision of this recipe, I believe that if you are going to eat Jalapenos, you must have the heat or it's not really a Jalapeno. I sliced them in half and took out only the seeds, but not the white membrane that holds the seeds, that is where the heat is. But don't fret the cream cheese will put out any heat in your mouth.
I've never seen a southern tailgater dress as described above. Sky-high heels? Seersucker and bow ties? You must be hallucinating some old-fashioned romantic 1920 scene and left out Jimmy Stewart and a ukulele. Sheesh.
I have never seen anyone dressed like what is described above….Were you drunk????????
[...] amped up traditional Jalapeno Poppers by adding corn AND bacon. Try them baked or [...]
It´s the first time that I come this blog. Excellent! poppers