Tailgating Knoxville: Ukrainian Food & Oregon Wine

Karen Blake Honors her Ukrainian Heritage

~Doc Lawrence

This college town sits along the mighty Tennessee river. Knoxville, home of the University of Tennessee is the “capital city” of East Tennessee. It’s on the tourism-oriented Moonshine Trail, accessible by Interstates and boats and is second to none as a city with a thriving arts center. Blessed with many exceptional restaurants and a world-class performing arts venue, there are good bars and clubs serving generous pours of Jack Daniel’s and other libations.

On a Tennessee Vols gameday Saturday, orange, the UT color, is slathered everywhere.

There was Tailgating in the sun beneath a deep blue sky. Later in the day, there would be a football game with the visiting Bulldogs from Georgia, a special day honoring the Tennessee great Peyton Manning. From early morning light until kickoff, the tables, racks, tents, trucks and boats would be decorated, serving those special dishes created by the kitchen wizards from not only all parts of the Volunteer state, but throughout the South. 

Two creations stood out. The casserole, a Saturday delight from Estelle Collier, a UT fan from Johnson City, had some taste components that really took off from the first bite forward. I had a bottle of a dry red, Beans Creek Cynthiana from the acclaimed Tennessee winery in Manchester, Tennessee that soared as an accompaniment.

Tailgating on Tennessee River

The other winner, prepared by Nashville attorney and UT stalwart Karen Blake, represented her Ukranian heritage. Her Pierogis connected the Deep South’s love of good food with her Ukranian ancestors, adding greatly to this food and football festival. Wine? An unforgettable 2016 Willamette Valley Pinot Gris from Oregon’s heralded King Estate. Combined, these dishes and wines symbolize the majesty of our country that honors and absorbs the contributions from many cultures. Tailgating is a wonderful way to extend hospitality out in the fresh air while the celebrations continued around Neyland Stadium.

Thunder Road Casserole

Estelle Collier

Ingredients

2 onions

2 bell peppers

2 celery stalks

1 can mushrooms

1 jar stuffed green olives

1 lb. ground round beef

1/2 lb. sweet Italian sausage

1 pkg. egg noodles

1 can tomato paste

1 can tomato soup

1 can tomato sauce 

1/2 lb. Cheddar cheese, grated

Chop vegetable, mushrooms, wilt in a small amount of peanut oil in frying pan. Brown beef and sausage, mix together. Cook noodles. Blend together and place in baking pan. Top with cheese. Bake for one hour.

Ukrainian Varenyky (Pierogis)

Karen Blake

Dough:

 2 c. flour

Steve Blahitka & Kevin Beyke enjoy Pierogis

1 tsp. salt

1 egg

2/3 cool water.

 Potato filling:

 4 Large cooked potatoes

1 c. Farmer’s cheese (or cream cheese)

½ c. vegetable oil

Salt/pepper dash of each.

Onion topping:

 ½ - 1 stick of butter (1/2 melted, ½ for browning)

1 large chopped yellow onion

 Mixing:

1.    Mix ingredients for dough, knead lightly.  Cover with kitchen towel and set aside

2.    Combine ingredients for filling, adding a little sour cream if dry.

 Forming :

1.    Roll dough thin, cut rounds with inverted water glass dipped lightly in flour.

2.    Stuff with spoonful of filling.

3.    Wet edges with water, pressing edges to seal. 

4.    Lay them on dry kitchen towel and cover.

Cooking :

1)   Bring large pot of water to a rolling boil.

2)   Bring sauté pan to high heat, coating with butter.  Bring butter to brown and caramelize onions.  Set aside onions.

3)   Drop pierogis in a few at a time, letting them cook about 4 minutes.

4)   Drain in pierogis in colander.

5)   Use the pan that caramelized the onions and fry the pierogis lightly.

6)   Remove and layer in pan with remaining melted butter and onions.

Tune in Tailgating Down South on Marilyn Ball’s marvelous show, “Speaking of Travel”-www.speakingoftravel.net and the iHeart Radio Network.

Olivia Thomason’s one-of-a-kind print, “Great American Tailgating Party,” makes a wonderful gift. bigoart1@yahoo.com