Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/