Tailgating
Show State Who is #TheRealGSU courtesy of Chef Clay Culpepper
Tailgating with Chef Clay!
Being hot in Statesboro is never hard, but you can help turn up the heat this weekend at your tailgate party with Chef Clay’s Buffalo Chicken Nachos and help our Eagles burn Georgia State!
Chef Clay Culpepper’s affection for the food industry and culinary creations started right here at Georgia Southern when he was a freshman. He has continued to move up through the years and now 10 years later he has become the Food Operations Manager/Executive Chef of 4 outlets here on campus serving faculty, staff, and students. In 2011 he won an American Culinary Federation bronze metal at the NACUFS Southern Region Culinary Challenge while representing Georgia Southern and Eagle Dining.
Being an Eagle himself, Chef Clay understands the importance of defeating Georgia State and once and for all putting to rest the debate that we are #TheRealGSU! Try this amazing Buffalo Chicken Nachos recipe to help burn Georgia State right out of the ‘Boro!
Buffalo Chicken Nachos
Serves: 8
Ingredients
1lb boneless chicken breast
1 cup Frank’s Red Hot Buffalo Sauce
1lb tortilla chips
1 cup shredded pepper jack cheese
1 cup heavy cream
¼ cup green onion (thinly sliced on the bias)
Salt and pepper to taste
Instructions
1– In a small saucepan, bring the heavy cream to a boil, reduce heat to simmer and whisk in the pepper jack cheese. Once the cheese is melted and the desired thickness is achieved, remove from heat and cover.
2– Season the chicken breast with salt and pepper, then grill for 4-5 minutes on each side, or until done. Once cooked thoroughly, shred the chicken breast and toss it around in the buffalo sauce, coating it well.
3- Place the tortilla chips in a serving bowl or on a platter and top with the chicken, then the cheese sauce, and finally the green onion.
4– Serve with a side of your favorite ranch or blue cheese dressing, if desired.
5– ENJOY!!
Smoke New Mexico State courtesy of Chef Jason Pickard
Tailgating with Chef Jason!
Smoking out New Mexico State this Saturday at Homecoming will be easy thanks to Chef Jason and his amazing tailgating creation of Smoked Atomic Jalapeno Poppers!
Chef Jason Pickard’s love of the fast paced food industry became a part of him while we was in high school in New York state. He enjoyed the pleasure people had for simple dishes, and went on to study culinary arts in New York state, but the ‘Boro beckoned him and he worked at Archibald’s for a few years before moving back up to the northeast. Approximately 3 years later Statesboro called to him again, and he returned where he became the Executive Chef at 3 different locations here at Georgia Southern in the past 6 years, and is currently the Executive Chef at Lakeside Café. In 2011 he attained a goal he had set for himself in high school by earning his Certified Executive Chef accreditation with the American Culinary Federation.
All this, and more, helped him create the masterpiece he calls Smoked Atomic Jalapeno Poppers that we will feast on this Saturday to help our Eagles smoke New Mexico State!
Smoked Atomic Jalapeno Poppers
Prep Time: 20 minutes
Cook Time: 3 hours in smoker (other, dependent upon cooking method)
Ingredients
10 Jalapeno Peppers
10 pieces of bacon cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated monterey jack
1 tsp chipotle or chili powder
2 shallots, minced
Instructions
1-Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
2-Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the poppers with the cheese mixture.
3-Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
4-Place the wrapped peppers in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned.
5-ENJOY!
Notes
To cook on the grill: cook on a medium heat frill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the peppers in the over, set at 425F, for 20-30 minutes or until the bacon is browned.