ONLY IN ARKANSAS – Hog Wild - Dining With Debbie

Woo Pig Sooie

Courtesy of Wedding and Party Network

We love our Razorbacks in Arkansas!

Arkansas is home to several fine universities. However, there is probably only one that receives the support as universally as does the University of Arkansas at Fayetteville. It is our flagship school. (I just know I am going to hear about this….) We are absolutely crazy about our Hogs. We bleed Red, especially in the fall when football season rolls around. And….it’s that time of year up in the Ozarks! Can you hear us calling our Hogs? We’ll do our best to keep you entertained.

I was a student at the UA in 1969 when Texas (boo!) and Arkansas were in contention UA for the national championship. As a member of the spirit support group for the Hogs (Razorbacks and Hogs are interchangeable names in Arkansas), we maintained a booth on campus to raise funds during this electric time. We started out selling T-shirts, megaphones, and Hog hats. All of that and more sold out practically in day one.

We were desperate for anything Razorback-related. If you can just imagine that we were able to sell those white paper name badges imprinted with “BEAT TEXAS” for $1.00 apiece, you will have some idea of just how spirit mad we were that year.

President Nixon attended. I’m not sure who invited him, but he came.

Anyway, we got robbed (cheated, I’m sure) at the last minute. The entire state went into mourning. But…..we were avenged! The very last time that Arkansas and Texas played in a conference game (War Memorial Stadium), we WON! We haven’t stopped talking about it since. Hubby and I were there for that one as well. It was AWESOME.

I have my IPHONE loaded with the new IHOG app, complete with all the latest news, stats, media clips, and fight songs. I’m pumped! There’s just nothing like a football weekend during Fall in the Ozarks. It’s just plain, downright Heavenly! That’s why God designated Donald Reynolds Razorback Stadium as HOG HEAVEN!

We’ll be there this weekend with Perfect Boy and Perfect Girl in tow. Can’t get ‘em started to early ya’ know!

Just in case anyone might be a tad bit hungry, we’ll be looking out for some great tailgate parties and serving up some of these great munchies. Ya’ll come join us, ya’ hear. We’ll even give you a few pointers on the proper way to call our beloved Hogs. It’s an art.

Hubby and I will be traveling to the game in our new luxury model car.

Want a ride?

You think I’m kidding. This is someone’s actual vehicle. I warned you!

We take our pregame activities pretty seriously as well. Here are a few of our favorite tailgating treats for you to enjoy.

PAPAYA AND BLACK BEAN SALSA

8 servings

1 cup canned black beans, drained and rinsed
1 papaya, ripe and diced small
2 red peppers, diced small
1 red onion, diced small
1 jalapeno, minced
1/4 cup cilantro,chopped
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons salt, or to taste

Combine all of the ingredients and adjust the seasoning with salt and pepper. Keep refrigerated until serving. Serve with tortilla chips.

TOMATO SALSA

8 servings
4 Roma (plum) tomatoes, chopped
4 scallions, sliced thin
1/2 medium onion, minced
1 garlic clove, minced
2 tablespoons cilantro, chopped
1 jalapeno, seeded, chopped fine
1 1/2 tablespoon lemon juice
salt and freshly ground black pepper to taste

Combine all ingredients. Let the salsa rest for 15 minutes before serving in order to develop the flavor. Adjust the seasoning with salt and pepper. Serve with your favorite corn chip.

LISA’S SALSA

Another tomato salsa variation that is so easy and so good:

l large can whole, peeled tomatoes
1 can Rotel (I use Hot, but it is up to you.)
1 tablespoon garlic salt
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon cilantro, chopped

Put all of the ingredients in the blender and pulse together for just a few seconds. DO NOT over blend or it will become watery. This keeps very well in the refrigerator for at least a week. Serve with corn chips of your favorite variety.

JANE WILMOTH’S CORN DIP

2 cans Mexicorn
3 green onions, chopped (white and green parts)
2 seeded jalapeno peppers, chopped fine
2 cups finely shredded cheese of your choice (I use the Mexi-blend usually.)
8 ounces sour cream
1 cup mayonnaise (not salad dressing)
1 teaspoon sugar
1/2 cup finely chopped cilantro leaves
salt and pepper to taste
Drain corn well. Add chopped green onions, peppers , sour cream, mayonnaise, sugar, salt and pepper. Stir in cheese and cilantro. Blend carefully and refrigerate overnight. Serve with Frito dippers.

TRI-COLORED SALSA

8-10 servings

1 can black beans, rinsed well
1 can white shoe peg corn, drained
2 cans Rotel (I used the hot variety. )
4-6 green onion tops, sliced
1/2 cup cilantro leaves, minced (or to taste)
1/2 lime, juiced
1 teaspoon minced garlic

Mix well and chill. The flavor improves overnight. Serve with your favorite corn chips.

These two are perfect for the Crock Pot and for those times when it is actually cold-weather football:

MEXICAN HOT CHOCOLATE

1 1/2 ounces unsweetened dark chocolate
1/4 cup dark brown sugar
1 to 3 tablespoons instant espresso (if desired)
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla
dash of salt, optional
3/4 cup heavy cream (okay, you can substitute water)
2 cups half and half
lightly sweetened whipped cream for garnish
1/2 teaspoon red pepper flakes, or to taste
cinnamon sticks for garnish and stirring

Combine chocolate, sugar, espresso, cinnamon, salt and water in medium saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Heat to boiling; reduce heat and simmer uncovered, stirring constantly for 4 minutes. Stir in milk, heat through but do not boil. Remove from heat and whip chocolate mixture with a wire whisk until foamy.

Pour into mugs, top with whipped cream and place cinnamon stick in cups for garnish, if desired.

Makes 2-3 servings. I adjust the taste of this to our liking. I sometimes use chocolate milk in place of the half and half and add extra dark chocolate. The better the grade of chocolate, the better the drink. If you can locate Mexican brown sugar, try that. It usually comes in a cone. For true Mexican chocolate, this needs to be whipped with a whisk or mixer just before serving.

AUTUMN SIPPER

Makes 8 cups.

1 tablespoon whole allspice
3 3-inch cinnamon sticks
2 whole cloves
1 piece each lemon and orange peel, each about the size of a half dollar
1 piece crystallized ginger, about the size of a quarter
3 cups apricot nectar
5 cups apple juice
cinnamon sticks and orange slices optional

Place spices, citrus peels and ginger in a thin piece of cloth (such as cheesecloth) or a coffee filter and tie securely. Place in the bottom of the slow cooker. Pour in apple juice and apricot nectar. Cover and cook on HIGH for 1 hour, then on LOW for 3 hours. Garnish the filled cups or glasses with cinnamon sticks and orange slices.
(from Fix-it and Forget-it Cookbook)

Even if you aren’t a football fan, this is a gorgeous time of the year in Arkansas. Our Ozark Mountain autumns rival anything you will find in New England. God truly has a majestic paintbrush. Ya’ll come visit.

If you think that I am a rabid Razorback fan, you should check out my friend and Kappa sister, Kathy, over at Life in the Slow Lane. She’s so Hog Wild that she even throws wedding showers with a Razorback theme! (Actually, she PRETENDED that it was a tailgating theme, but since she’s a former Alumni Board member, we all know the REAL truth:)