Tasty Tailgates

As any good sports game needs a pre-show, a tailgate needs food to prepare the palate for a flavorful match ahead. Nfocus reached out to Nashville restaurateurs and chefs to compile a gameday-ready menu for all sports seasons starting this fall

Something Special: Spinach Artichoke Dip

Something Special brings Nashville exactly what its name implies– a singular perspective on American cuisine, exclusively enjoyed via take-out or catering. This classic appetizer is ready to start any dinner party and keep guests hungry until the main course.

Recipe: Yields about 3 pints, enough for 10 to 12 people

Note: This recipe is taken from one of a larger batch. Adjustments may be necessary to achieve your ideal flavor and consistency.

Ingredients:

• 1/2 cup chopped yellow onion (about 1/2 medium onion)

• 3 tablespoons butter

• 1/2 cup dry Swiss Knorr vegetable soup mix

• 1 cup sour cream

• 1 cup mayonnaise

• Pinch of cayenne pepper (about 1/8 teaspoon)

• 1/2 teaspoon Worcestershire sauce

• A few dashes of hot sauce (like Tabasco)

• Pinch white pepper (about 1/8 teaspoon)

• 10 to 16 ounces of frozen chopped spinach, thawed and well-drained

• 1 cup chopped canned artichoke hearts, drained and chopped

Instructions: 

1. In a medium saucepan, melt the butter over medium heat. Add the onion, and sauté until soft and translucent for five to seven minutes.

2. Stir in the soup mix and cook for another two to five minutes to let the flavors bloom. Reduce the heat to low, cover and let it steam gently for five minutes, or until the soup mix is soft. Add a small amount of water or chicken stock if the mix looks too dry.

3. Remove from heat and transfer to a mixing bowl. Stir in the sour cream, mayonnaise, cayenne, Worcestershire, hot sauce and white pepper until smooth.

4. Fold in the spinach and artichokes until evenly combined.

5. Chill for at least one hour before serving to allow the flavors to meld.

Photo Courtesy of Trey Pilkington

Jasper’s: Chicken Wings with Garlic Parmesan Sauce

Jasper’s, a Preds-approved restaurant and bar, has served ideal game-time food in the heart of West Endsince 2020. The Tip Jar Nashville recently named Jasper’s wings the best in the city. Jasper’s garlic parmesan sauce pairs well with premade chicken wings or a boneless alternative.

Recipe: Yields 12 to 24 medium-sized wings

12 to 24 medium-sized wings

4 tablespoons olive oil 

Salt and pepper (50/50 blend)

Garlic parmesan sauce (see below)

Ingredients (Sauce):

• 2 cups mayonnaise

• 1/2 cup extra virgin olive oil

• 1/4 cup roasted garlic

• 1/4 cup apple cider vinegar

• 1/4 cup lemon juice

• 1 tablespoon honey

• 1/2 tablespoon garlic powder

• 1 tablespoon black pepper

• 1/8 cup Italian seasoning

• 1 tablespoon crushed red pepper

• 1 cup grated Parmesan

• 1/2 tablespoon onion powder

Instructions:

1. Place mayo, garlic oil, cider vinegar, lemon juice and honey in a blender. Once evenly blended, place the mixture into a mixing bowl, and add the remaining ingredients. The sauce can be made ahead and refrigerated until ready to prepare the wings.

2. Preheat your oven to 400 degrees.

3. Season wings with oil, salt and pepper.

4. Place on a sheet tray and roast for 20 to 30 minutes, flipping the wings halfway through, until internal temperature reaches 165 degrees.

5. Remove wings from the oven and toss immediately with the sauce.

Photo Courtesy of Jasper’s

Superica: Chicken Tortilla Soup

Superica is a southeastern staple for Tex-Mex cuisine and Mexican tradition. Lead restaurateur Ford Fry’s 2019 cookbook, Tex-Mex, includes delicacies such as tacos, enchiladas and chilis, but nothing soothes a game-day soul like soup. Superica’s Chicken Tortilla Soup bases its rendition on Mexican holy grails — Ancho and Guajillo Chile — in an easy-to-use purée form.

Recipe: Yields 4 quarts

Ingredients:

• 2 cups Mama Linda tomatoes or chopped tomatoes in tomato puree

• 6 cups Chicken stock

• 2 cups Hominy, from a can, strained

• 1 cup Carrots, peeled, coins

• 1/4 cup Knorr chicken powder

• 1 tablespoon Cumin powder

• 2 tablespoons Kosher salt or as needed

• 1/2 cup Ancho chile purée

• 1/2 cup Guajillo chile purée

Add-ins:

• 10 ounces of chicken tortilla soup

• 1/4 cup of shredded Monterey Jack cheese

• 3/4 cup of 1/2 diced grilled chicken

• 1/2 cup of  1/2 diced avocado

• 1/4 cup of crispy or crushed tortilla chips

• 1 teaspoon of chopped cilantro

Instructions:

1. Place tomatoes into a blender and purée until smooth.  

2. In a medium pot, combine the puréed tomato, chicken stock, salt, cumin and chicken powder. Bring to a boil, then lower the heat to a simmer, and cook for 30 minutes. 

3. Using another medium-sized pot or heat-safe container and carefully strain the soup through a fine-mesh strainer to remove the seeds.

4. Using the same pot, add the strained soup, carrots and hominy. Bring to a simmer, and cook for an additional 20 to 30 minutes or until the carrots are fully cooked.

5. Stir in purées and remove from heat.

6. Adjust final seasoning as needed.

Plating:

1. In a large bowl, evenly spread the shredded Monterey Jack cheese and diced grilled chicken.

2. Use a large ladle to scoop 10 ounces of soup into the bowl. (Be sure there is ample hominy and carrot — roughly 1.5 cups).

3. Add diced avocado to the center of the bowl.

4. Garnish with tortilla strips or crushed tortilla chips and chopped cilantro.

5. Use the same plating procedure as the regular soup, with half the amount of all ingredients, in a medium bowl. 

Tips and Notes:

1. Using the ladle, scoop a hefty portion, allowing broth to drain off the top, leaving a scoop that is primarily a mix of hominy and carrots. Finish with additional broth at the end to make a total of 10 ounces.

2. Garnish with tortilla strips at the last moment to avoid sogginess. 

3. You can use roasted chicken, steamed chicken or any preferred cooked chicken.

Photo Courtesy of Erik Meadows

Stateside Kitchen: Loaded Barbecue Pulled Pork Sliders

Located within Dream Nashville, Stateside Kitchen is the center for weekend brunch and American culinary culture in Printer’s Alley. Their loaded barbecue pulled pork sliders serve as the perfect main course for a football game — and if the party is small, there will be enough leftovers to extend into the week.

Recipe: Yields 24 sliders

Ingredients:

• 4-pound pork shoulder 

• 2 tablespoons kosher salt

• 2 tablespoons black pepper

• 2 tablespoons smoked paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

• 1 cup apple cider vinegar

• 1 cup chicken stock 

• 2 cups barbecue sauce 

• 24 slider buns 

• 2 cups coleslaw

• 12 slices sharp cheddar

• Pickle chips 

Instructions:

1. Season Pork: Mix salt, pepper, paprika, garlic, onion and cayenne. Rub the mixture all over the pork shoulder.

2. Cook Pork:Place the pork in a roasting pan with cider vinegar and chicken stock. Cover and roast at 300 degrees for five hours until fork-tender.

3. Pull Pork: Shred with two forks. Toss with pan juices and barbecue sauce. Keep warm.

4. Assemble Sliders: Toast slider buns lightly. Layer cheese, a scoop of pulled pork, coleslaw and pickles.

Photo Courtesy of Dream Nashville

The Picnic: Fudge Tart

Despite settling into its current location in 2023, The Picnic has defined generational Southern cooking in Nashville for over 40 years, specializing in breakfast and lunch. Through the team’s dedication and craftsmanship, their guests can enjoy a sweet blend of textures with The Picnic’s fudge tart.

Recipe: Yields two nine-inch pies or 16 tarts

Ingredients:

• Unbaked pastry shells

• Two butter sticks

• 4 ounces unsweetened chocolate

• 2 cups sugar

• 1/4 cup flour

• 2 tablespoons vanilla

Instructions:

1. Melt butter and chocolate. 

2. Add eggs, sugar, flour and vanilla.

3. Pour into unbaked pastry shells.

4. Bake at 350 degrees for 30 to 35 minutes.

Photo Courtesy of Emma Bonnet