CALS Tailgate At Home 2020

Presented by

PLAYBOOK

It’s YOUR day.

Celebrate North Carolina Agriculture and the College of Agriculture and Life Sciences (CALS) with us!

October 17, 2020 Playbook Contents 3

Starting Lineup

4

Social Media Game Plan

5

Football Bingo

6

Roster of Recipes

17 Jr. Wolfpack Club Kid’s

Coloring Pages 20 CALS Coloring Page

Starting Lineup Timeline will be updated once game time is announced

11:00 AM

Pregame Prep 1.

Review BBQ videos from NC State’s own Dana Hanson, Associate Professor of Food Science. go.ncsu.edu/calstailgatevideos

1:30 PM

2.

Check out tailgate recipes, pages 6-16.

3.

Prep your Pack Pics for the day’s social contests. Come ready to compete for some unique CALS prizes!

CALS Tailgate Playlist Release Official tunes of the 2020 CALS Tailgate At Home.

2:30 PM

Welcome to CALS Tailgate At Home Be sure to check out our social media channels to hear from CALS All-Stars.

3:00 PM

Hear from NC State Athletics Director Boo Corrigan Check our social media channels for a special message from the Athletics Director!

3:30 PM

Kickoff, NC State Wolfpack vs. Duke Blue Devils Cheer on the Wolfpack as they take on the Blue Devils! Don’t forget to play Football Bingo during the game!

After Kickoff First Quarter: Timeout #1: CALS Trivia opens on Kahoot.

Timeout #3: Show us your Red and White game day attire!

Second Quarter: Timeout #1: Sing the Red and White song loud and proud!

Timeout #3: Video Tour of the newly renovated Wendell H. Murphy

Center Murphy Center.

Halftime: CALS Tailgate Hall of Fame contest.

CALSNCState

NCStateCALS

NCStateCALS

#CALSTailgate 3

SOCIAL GAME PLAN Jr. Wolfpack Club Kid’s Coloring Contest One lucky Pack pup will receive a free Jr. Wolfpack Club Membership! Complete the Wolfpack Club coloring page that is included in your Tailgate Kit. Post your completed coloring page (pages 17-18) on Twitter and/or Instagram to submit!

Pack Pics Throughout the day, keep an eye out for opportunities to share your Pack Pics on your social channels! Winners will pick-up some unique CALS prizes!

Show us your Red and White Share your school spirit on Facebook by posting a pic in your NC State game day attire.

Check out our Facebook event page for this pop-up challenge. Post your pics in the event page to be entered to win.

Bring your Tailgate ‘A’ Game Think you have the best tailgate setup? Show us your spread on social media. Use the #CALSTailgate and tag @NCStateCALS for a chance to win a spot at NC State’s infamous BBQ Camp! go.ncsu.edu/BBQcamp

CALS Tailgate Hall of Fame Rewind to your favorite CALS Tailgate. Share your story and/or picture from your favorite CALS Tailgate on Twitter or Instagram.

Football Bingo Follow along during the game to check off bingo boxes! Once you get five in a row, tweet a picture of your complete card and tag us!

CALS Trivia on Kahoot During the 1st timeout of the 1st quarter, Trivia will open on Kahoot. A link will be posted on our social media channels to compete in CALS Trivia!

To enter contests, tag us on social media Please note: In order to participate, your profiles must be public.

O ther wise we won’t see your

CALSNCState NCStateCALS NCStateCALS and use hashtag: #CALSTailgate

3

entries.

4

FOOTBALL BINGO

Four additional chances to win!

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Roster of Recipes Enjoy these mouth-watering game day recipes with your CALS Tailgate At Home!

These dishes—which have you covered from appetizers to dessert—represent some favorites from the nutrition and health professionals with Med Instead of Meds,North Carolina Commodity Organizations, and BBQ expert and Associate Professor of Food Science, Dana Hanson.

CRANBERRY LIME SODA Courtesy of Med Instead of Meds

Great for warm summer days or alongside a meal. Enjoy as a refreshing alternative to soda.

Serves 1 Serving Size: 1 cup (8 ounces) Prep Time: 5 minutes Total Time: 5 minutes Ingredients: ¹/ ³ cup cranberry juice (100% juice, no sugar added) ²/ ³ cup club soda 1 lime slice Directions: 1. Combine cranberry juice and club soda.

2. Splash with lime.

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QUE-TINI Developed by students from the Department of Food Bioprocessing & Nutrition Sciences, this recipe won first place in the 7th Annual Taste of Reciprocal Meat Conference Product Development Competition in 2010.

The NC State entry combined the famous flavors of both Eastern and Western Style North Carolina BBQ. The Que-tini was presented in a martini glass by layering baked beans, the pulled pork and topped with creamy coleslaw. As a finishing touch, a piece of pickled okra garnished each hand held Que-tini.

Serves 1 Ingredients: 2-3 oz. of beans 5-6 oz. of chopped BBQ 2-3 oz. of slaw pickles or pickled okra for garnish Directions 1. Layer the cooked beans, chopped BBQ, and slaw in a martini glass or mason jar.

2. Garnish with pickles or pickled okra.

OLIVE OIL DEVILED EGGS

Courtesy of North Carolina Egg Association

Serves 12 Serving Size: 2 egg halves (one whole egg) Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 1 dozen boiled eggs, peeled 1 tablespoon Dijon mustard Directions:

1 teaspoon white vinegar (or white wine or champagne) ¹/ ³ cup extra virgin olive oil Paprika (optional)

1. Cut the eggs in half and place the yolks in the bowl of a food processor.

2. Add the vinegar and mustard.

3. Pulse the food processor a few times to combine.

4. With the processor running, drizzle in the olive oil.

5. Stop the processor and scrape the mixture from the sides of the bowl.

6. Pulse once or twice to fully combine. The mixture will be light and fluffy.

7. Fill the egg whites with the yolk mixture 8. Sprinkle with paprika (optional).

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ROSEMARY CHILI ALMONDS Courtesy of Med Instead of Meds

Serves 8 Serving Size: ¼ cup Prep Time: 5 minutes

Cook Time: 15 minutes Total Time: 20 minutes

Ingredients: 1 tablespoon olive oil ½ pound (approximately 2 cups) almonds 3 (3-inch) sprigs of fresh rosemary, leaves removed and chopped (use 1 tablespoon dried if you don’t have fresh) 1 teaspoon crushed chili flakes (use more or less depending on your desired level of heat) ½ teaspoon salt Directions: 1. Use a large skillet over medium heat. Heat the oil and add the almonds. Stir to coat the almonds.

2. Add the rosemary leaves, crushed chili flakes, and salt. Toss to coat the almonds.

3. Cook over medium heat stirring almost constantly for 15 minutes. Don’t let the almonds to get too brown.

BLACK BEAN SALSA Courtesy of Med Instead of Meds

Serves 6 Serving Size: 1 cup Prep Time: 5 minutes

Cook Time: 5 minutes Chill Time: 10 minutes Total time: 20 minutes

Ingredients: 1 (15-ounce) bag of frozen white corn (or white and yellow mixed) 1 (15-ounce) can black beans, rinsed and drained 2 cups chopped tomatoes ½ cup chopped Vidalia onion ¹/ ³ cup apple cider vinegar ¹/ ³ cup extra virgin olive oil Salt and pepper to taste Directions: 1. Cook the frozen corn according to package directions and chill.

2. Combine all ingredients in a large bowl.

3. Serve immediately (with chips, or as a condiment), or chill until serving.

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QUICK BLUEBERRY-CRANBERRY RELISH Courtesy of N.C. Blueberry Council

Serves 16 Ingredients: 1 can (8 oz.) whole berry cranberry sauce 1 cup fresh or frozen blueberries ½ cup walnuts or pecans, chopped Directions:

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In a medium-sized microwave-safe dish, place cranberry sauce Microwave on high power until melted, 60 to 80 seconds Remove from microwave Fold in blueberries and nuts Serve warm or cover and refrigerate until ready to serve

Mkes 30 servings

FRIED MAC AND CHEESE BITES Courtesy of N.C. Soybean Producers Association

Ingredients: 4 cups elbow macaroni, cooked according to package directions (12 oz.)

2 tablespoons butter 2 tablespoons All-purpose flour 1 1⁄2 cup milk, divided 1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper 1⁄8 teaspoon cayenne pepper 2 1⁄2 cups shredded cheddar cheese, divided

1 cup shredded mozzarella 2 eggs 8 ounces Panko bread crumbs (6 cups soybean oil (for deep frying)

Directions: 1. Place cooked macaroni in large bowl.

2. Melt butter in medium saucepan over medium heat. Whisk in flour, cooking until bubbly. Add 1 1/4 cups milk in a thin stream, stirring constantly.

Stir in salt, black pepper and cayenne. Simmer for two minutes; remove from heat. Stir in 1 1/2 cups cheddar cheese.

3. Fold cheese mixture into macaroni. Stir in mozzarella and remaining 1 cup cheddar cheese.

Spread onto rimmed sheet pan. Cover and place

in freezer for 1 hour until firm but not frozen.

4. Mix eggs with remaining 1/4 cup milk in shallow bowl. Place panko in separate shallow bowl.

5. Preheat soybean oil to 360° F in heavy frying pan or small deep fryer.

6. Scoop 1/4 cup mixture into 2- to 3-inch balls, compressing slightly. Dip into egg mixture, then roll in panko. Repeat to form 30 balls.

7. Fry in small batches, 3 to 4 minutes turning as needed, until light golden brown. Drain on paper towels.

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BBQ BLACK BEAN BURGER BITES Yield: 30 bites

(1/2)

Courtesy of NC State, Department of Agricultural and Human Sciences

Ingredients: 1 cup raw pecans 1 can (15 oz.) black beans, rinsed and drained 1 tablespoon olive or canola oil ½ medium white onion, diced 1 cup cooked brown rice ¹/ ³ cup quick cook oats ¼ cup Howling Cow BBQ Sauce + ¹/ ³ cup for basting ½ teaspoon salt ½ teaspoon pepper 1 tablespoon smoked paprika 1 tablespoon chili powder 1 tablespoon cumin powder Directions: 1. Preheat oven to 400 degrees.

2. Heat skillet over medium heat. Once hot, add pecans and toast for 5-7 minutes. Stir frequently until pecans are lightly toasted and fragrant. Remove from pan and let cool. more >

BBQ Black Bean Burger Bites (cont.)

(2/2)

3. Once pecans are cooled, add to food processor or blender and blend until a fine meal.

4. To the large mixing bowl of black beans add ground pecans, cooked onion, brown rice, oats, Howling Cow BBQ sauce, salt, pepper, smoked paprika, chili powder, and cumin powder. Mix thoroughly for 1-2 minutes or until a moldable dough forms.

5. Spoon 1 tablespoon of mixture and roll lightly in hands to form a ball. Set onto baking sheet fairly close together, but not touching.

6. Bake bites for 20 minutes. Remove from oven and baste all sides with Howling Cow BBQ sauce.

Return to oven for 5-10 minutes.

7. Remove from oven and allow to cool on tray for 10 minutes.

8. Serve as an appetizer or on a small bun as a slider.

Notes: Air fryer method: preheat air fryer to 370 degrees. Air fry bites for 10 minutes. Remove from air fryer and baste all sides with Howling Cow BBQ Sauce. Return to air fryer for 2-5 minutes. Remove and allow to cool for 10 minutes.

For larger burgers: divide mixture into 5 patties (½ cup each). Slightly flatten to form a ¾-inch thick patty. Grill or cook in a skillet over medium heat, 3 to 4 minutes on each.

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MAPLE BOURBON BBQ CHICKEN SANDWICHES WITH APPLE SLAW Yield: 6 -8 servings Ingredients: For the Sandwiches: 2 pounds boneless skinless chicken thighs, trimmed of excess fat 1 cup ketchup ½ cup bourbon 3 tablespoons pure maple syrup 3 tablespoons apple cider vinegar 1 tablespoon molasses

(1/2)

Courtesy of N.C. Poultry Federation

1 tablespoon Dijon mustard, plus optional additional for serving 1 tablespoon Worcestershire sauce 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon red pepper flakes Whole wheat buns - for serving

For the Slaw: 1 bag broccoli slaw (10 ounces) 2 scallions, finely chopped 1 tart firm apple, such as Granny Smith, finely cut into thin, short matchsticks 1 cup non-fat Greek yogurt

1 tablespoon apple cider vinegar 1 tablespoon maple syrup 2 teaspoons Dijon mustard 1 teaspoon salt 1/4 teaspoon black pepper

more >

MAPLE BOURBON BBQ CHICKEN SANDWICHES WITH APPLE SLAW (cont.)

(2/2)

1. Place the chicken thighs in the bottom of a 5-6 quarter slow cooker.

2. In a mixing bowl or large measuring cup, whisk together the ketchup, bourbon, maple syrup, apple cider vinegar, molasses, mustard, Worcestershire, onion powder, garlic powder, and red pepper flakes. Pour over the chicken. Cover and cook for 2 hours on high or 4-6 hours on low, until the chicken is cooked through. Transfer to a large bowl or plate and shred with two forks.

3. While the chicken cooks, prepare the slaw. Place the broccoli slaw, scallions, and apple in a large mixing bowl. In a separate bowl or large measuring cup, whisk together the Greek yogurt, apple cider vinegar, maple syrup, mustard, salt, and pepper until smooth. Pour over the slaw, toss to coat evenly, then refrigerate for 2 hours or up to 1 day. (The slaw tastes best when allowed to sit in the refrigerator for a few hours.)

4. Assemble the sandwiches: Spread the buns with Dijon mustard (optional). Pile the shredded chicken onto the bottom bun, top with slaw, then add the top bun. Enjoy warm.

Notes: Leftover BBQ chicken can be refrigerated up to 4 days. Reheat gently on the stove. Leftover slaw can be refrigerated 2-3 days, but tastes best the first day (after 2 or so hours in the refrigerator to allow the flavors to meld) or the second day.

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KALE AND NAPA CABBAGE SLAW WITH CHICKEN OR SALMON Courtesy of Med Instead of Meds

Serves 4 Serving Size: 1 cup Prep Time (salad only): 10 minutes Cook Time (dependent on chicken or salmon) Total Time: 10 minutes + time for chicken or salmon Ingredients: 2 cups finely shredded kale 2 cups finely shredded Napa cabbage 4 pieces of grilled chicken or salmon Dressing: ½ cup plain, fat-free Greek yogurt ¼ cup mayonnaise (olive oil mayo is good to use) OR 2 tablespoons olive oil 1 teaspoon lime zest 2 tablespoons lime juice (more if you like) 1 tablespoon Dijon mustard

Directions: 1. Whisk together all dressing ingredients in a large bowl.

2. Add the kale and cabbage and toss to combine.

3. Top with grilled chicken or salmon.

ROASTED BRUSSELS SPROUTS Serves 4 Serving Size: ¾ cup Prep Time: 15 minutes

Courtesy of Med Instead of Meds

Cook Time: 20-30 minutes Total Time: 35-45 minutes

Ingredients: 1 pound (approx. 4 cups) Kosher salt and freshly ground Brussels sprouts black pepper to taste 4 tablespoons olive oil 2 turkey bacon slices, cut into 2 tablespoons lemon juice ¼ inch pieces and cooked until crispy (optional) Directions: 1. Preheat oven to 425º F. 2. Clean and trim Brussels sprouts. Cut any very large heads in half through the core. Tip: Save the outer leaves that fall off and bake those along with the rest of the sprouts, they get extra crispy and are delicious!

3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, lemon juice, kosher salt and pepper. Toss to evenly coat.

4. Pour the Brussels sprouts onto a large sheet pan in a single layer.

5. Sprinkle the cooked bacon pieces over the Brussels sprouts (optional).

6. Roast in the oven for 20 to 30 minutes, stirring halfway through the cooking time, until lightly browned.

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FRIED GREEN TOMATOES Ingredients:

Courtesy of N.C. Tomato Growers Association

1 cup stone-ground cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder pinch cayenne 1-½ cup buttermilk Salt & pepper 4 large unripe green tomatoes (½ inch slices) ½ cup extra virgin olive oil

For the Lemon Aioli: ½ cup mayonnaise 1 clove garlic minced 1 tablespoon chives, chopped 3 tablespoons lemon juice ½ teaspoon Lemon zest Kosher salt and freshly ground black pepper

Directions: 1. In a large bowl, combine the cornmeal, flour, garlic powder and cayenne together.

2. Pour the buttermilk into a separate bowl and season with salt and pepper.

3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

4. Place a large skillet over medium heat and

coat with EVOO. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

5. Carefully remove the tomatoes and drain on paper towels. Serve with arugula, lemon aioli sauce and chow chow. In a medium bowl, mix all the lemon aioli ingredients together.

JACKFRUIT BBQ SLIDERS

Courtesy of NC State, Department of Agricultural and Human Sciences Green jackfruit takes on the appearance and texture of pulled chicken or pork. It has very little flavor on its own so takes on the taste of whatever you prepare it with; in this case Howling Hog BBQ sauce. NOTE: this is not a vegetarian dish as the BBQ sauce contains Worcestershire sauce that contains anchovies.

Serves 4 Ingredients: 1 can green jackfruit 1 teaspoon olive oil (or canola oil) ¾ cup Howling Hog BBQ sauce

4 whole-grain buns 1 cup slaw

Directions: 1. Place the jackfruit in a colander and rinse.

2. Pull apart the pieces or roughly chop.

3. Saute in olive oil over medium heat for 5 min.

4. Add the BBQ sauce, lower the heat and simmer for 20 minutes, stir periodically to further break apart the jackfruit.

5. Place the BBQ jackfruit on the buns and top with slaw.

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SWEETPOTATO AND CHORIZO TAILGATE BURRITO

(1/2)

Courtesy of N.C. SweetPotato Commission

Yield: 20 servings Ingredients: 1-½ pounds chorizo 1 tablespoon oil 1-½ cups chopped onions 1 can kidney beans ½ cup water 1 teaspoon garlic powder 2 tablespoons chili powder 1-½ teaspoons ground cumin

1 tablespoon dry mustard ¼ teaspoon cayenne pepper 2-½ cups sweetpotatoes 10 - 8” flour tortillas 8 oz. shredded cheddar cheese

For the Avocado Dipping Sauce: 4 tablespoons sour cream 1 large avocado, mashed/ 3-½ teaspoon salt 1 teaspoon lime juice more >

SWEETPOTATO AND CHORIZO TAILGATE BURRITO (cont.)

(2/2)

Directions: 1.

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Pre-heat oven to 350º .

Cut slit in top of each sweetpotato and microwave until fork tender (6-7 minutes).

Scoop cooked sweetpotato from skin and set aside.

Brown chorizo until cooked through, drain and set aside.

Heat oil in skillet and sauté’ onion until soft.

Stir in beans and mash.

Gradually stir in water and heat until warm.

Remove from heat and stir together cooked chorizo, mashed sweetpotatoes, garlic powder, chili powder, cumin, dry mustard and cayenne pepper.

9. Divide chorizo and sweetpotato mixture evenly between tortillas (about ½ cup each).

10. Top with cheese.

11. Fold tortillas burrito style and place on baking sheet.

12. Bake for 12 minutes and serve.

Notes: Serve with Avocado dipping sauce.

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MINI EGG SANDWICHES Serves 18

Courtesy of North Carolina Egg Association

Ingredients: 2 (12 count) packages dinner rolls, like King’s Hawaiian Savory Butter Rolls 1 lb. hot sausage 1 lb. hamburger

1 lb. Velveeta cheese, cut into cubes 12 eggs 1 teaspoon. olive oil Fresh ground pepper

Directions: 1. Slice entire package of dinner rolls horizontally and set aside.

2. In a large pan, on medium-high heat, brown the sausage and hamburger together, breaking it apart as you cook it until no longer pink, about 8 minutes. Drain the grease and return the cooked meat to the pan.

3. Add the cubed Velveeta and stir until melted.

4. In a bowl, beat eggs with pepper, if desired until blended.

5. Drizzle olive oil into a medium size pan set on medium heat. Once warm, pour the eggs into the pan and cook them slowly, gently stirring with a spatula from edges to the center until soft curds form and the eggs are cooked through.

6. Add the eggs to the meat and cheese and gently stir to combine.

7. Divide mixture evenly between the 2 packages of rolls.

MUSCADINE GRAPE AND GINGERSNAP CRISP Ingredients:

Courtesy of N.C. Wine and Grape Council

About 6 cups grapes About 1-¼ cups sugar* About ½ cup all-purpose flour For crumb topping: 30 small gingersnap cookies 1 cup all-purpose flour ½ teaspoon apple pie spice

Pinch sea salt 3 tablespoons brown sugar 3 tablespoons white sugar 1 stick cold butter, cut into small pieces

Directions: 1. Over bowl (to capture juices), cut grapes in half (scissors work best) and push seeds out with thumb. Toss grape halves (hull and pulp) and juice into bowl.

2. Stir in sugar and flour. Mix well and put mixture into prepared baking dish.

3. Put all topping ingredients except butter into food processor. Pulse until cookies are roughly chopped.

4. Add butter and continue pulsing until incorporated and mixture is crumbly.

5. Scatter crumbs over grape mixture. Bake about 30-40 minutes on 350º F until hot and bubbly. Baking time will vary depending on depth of baking dish.

Note: This recipe will do best in 9×9” or 11×7” baking dish.

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COUNTRY APPLE DESSERT Courtesy of Cooperative Council of N.C.

Serves 4 Serving Size: ½ cup Prep Time: 10 minutes Total Time: 10 minutes Ingredients: 1 box Yellow Cake mix ¹/ ³ cup margarine 2 eggs 1 (20 oz.) can apple pie filling

½ cup brown sugar ½ cup nuts 1 teaspoon. cinnamon 1 (8 oz.) sour cream 1 teaspoon vanilla

Directions: 1.

2.

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In a large bowl, combine cake mix, butter and one egg.

Stir until crumbly and press into a 13x9 inch pan.

Spread pie filling.

Combine brown sugar, nuts and cinnamon. Sprinkle over apple pie filling.

In a small bowl, blend sour cream, one egg and vanilla. Pour over top of sugar mixture.

Bake at 350º F for 40-45 min.

EASY STRAWBERRY COBBLER Courtesy of N.C. Strawberry Association

Serves 4 Serving Size: ½ cup Prep Time: 10 minutes Total Time: 10 minutes Ingredients: Filling: 1 stick (1/4 lb) butter 4 cup strawberries 1 cup sugar

Batter: 1 cup sugar 1 cup self-rising flour 1 cup milk

1. Preheat oven to 375F. 2. Melt 1 stick butter in 9x13 inch pan.

3. Mix together 4 cups strawberries and 1 cup sugar.

4. Put in saucepan and bring to boil.

5. Mix together second 1 cup sugar, 1 cup flour and 1 cup milk. Blend until moistened.

6. Pour batter over melted butter.

7. Put strawberry mixture over batter. Bake 30 minutes.

Notes: Delicious with vanilla ice cream.

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