Tailgating By The Sea-Recipes & More

~Doc Lawrence

Chef Lara Lyn Carter

JACKSONVILLE, FL-With the mighty St. John’s River spilling into the Atlantic Ocean, plentiful local seafood is taken for granted. The area has always been a trove of fruits from the waters and when you add in some college football, bet the ranch that Tailgating takes on real meaning. 

It’s time again to share recipes gathered from this Jacksonville Tailgating experience. Included are the amazing Datil Bloody Mary made with the pepper that came into St. Augustine over five centuries ago, plus Lara Lyn Carter’s latest, another spectacular from our Emmy Award winning Chef.

The wine we chose was in part a salute to victorious Georgia. Wolf  Mountain Vineyards just north of Atlanta produces a renowned sparkling wine that pairs with almost any dish from appetizers to coconut cake.

Seaside Bloody Mary

 ~Chef Lara Lyn Carter

Lime for the rim of the glass

Celery salt

Ice

1 jigger Vodka

5 drops Worcestershire sauce

5-6 drops Datil Pepper Sauce (available online)

4 oz. fresh pressed organic tomato juice

Coat the rim of the glass with lime and celery salt. Add ice ¾ of the way up the cocktail glass.  Pour 1 jigger of vodka over the ice and then add the Worcestershire, Datil pepper sauce, and Clamato juice. Garnish with celery, asparagus, bacon, olives, or more lime. Enjoy.

Scallops in Whiskey Cream Sauce

~Chef Lara Lyn Carter

6 slices bacon

1 sweet onion chopped

2 tbsp. butter

1 clove garlic minced

1 tbsp. flour

1 cup heavy cream

2 tbsp. Jack Daniel’s Whiskey

1 lb. scallops

1 lb. cooked linguine

Chop bacon into one inch pieces and cook in a large skillet over medium-high heat until done. Remove bacon from the skillet and drain on paper towels. Cook the onion in the bacon drippings until tender. Reduce the heat to medium and add butter and garlic to skillet cooking for one minute. Whisk in the flour and cook for one more minute. Add cream and Jack Daniel’s stirring until well blended. Add scallops to cream mixture and continue cooking for 5 to 7 minutes until the scallops are cooked through. Serve the sauce over linguine and sprinkle bacon over top.

Wolf Mountain Sparkling Wine enhances the experience.

Tune in anytime from any place to Tailgating Down South on Marilyn Ball’s wonderful show, “Speaking of Travel.” Tailgating is one of the most original travel experiences taking us-and you -from Boston to Miami, and Atlanta, Louisville to Baton Rouge and Nashville and many other great college cities. We combine sports, local cuisine, wines, whiskies and lots of excitement.