This tailgating recipe will bridge any house-divided

Talk about your house divided. Keith and Margie Asef hail from the Derby state and are avid fans of the Wildcats and all things Kentucky. But their children, Madison and Carter, are graduates of the University of Georgia. In fact, Madison was crowned UGA’s 2010 homecoming queen.

The Asef’s advice to bridge the divide is to embrace both teams’ traditions. Here are a few tips to toss up your tailgating for this week’s game against the Kentucky Wildcats (or your own house divided).

Divide your efforts between both team’s colors. Making a football shaped cookie cake? Decorate one half in Bulldog colors, and the other half in the opposing team’s colors. Plan ahead, get really creative, and make your own house-divided football jerseys.

Divide up the fun. Cornhole is the perfect game to divide. Paint one cornhole board in UGA colors, the other in blue and white for this week’s Kentucky Wildcats. Or, simply mix up your cornhole bag colors in honor of your opposing team.

Hold the mint juleps. While everyone knows the Kentucky Derby and mint juleps go hand-in-hand. Save that sweet treat for Derby Day. Instead, embrace one of Kentucky’s finest bourbons and explore new dessert and beverage recipes. For this week’s game, consider Kentucky Bourbon Balls or this recipe for Kentucky Burgoo…

Kentucky Burgoo

The concept behind Kentucky’s most famous stew, dates back before the Civil War and, according to legend, was invented by a French chef. Think of it as an empty-the-fridge recipe. Burgoo recipes can be made with as many as three different meats, and lots of vegetables, including corn, okra, and lima beans.

Kentucky Burgoo, like other stews, is even better the second day, making it the perfect make-ahead recipe for your tailgating this week.

Ingredients

3 tablespoons vegetable oil

1 large onion, diced

2 cups celery, diced

4 garlic cloves, pressed

3-4 pounds stew beef, chopped into chunks

(Optional… add 2-3 pounds boneless chicken, lamb or pork)

1 28-oz. can tomato sauce

1 12-oz. can diced tomatoes

1 chicken bouillon cube

1 beef bouillon cube

1 tablespoon dried thyme

1 tablespoon oregano

1 tablespoon pepper

Kosher salt

4-8 tablespoons Worcestershire sauce

4-6 tablespoons Tabasco or other hot sauce

2 large potatoes, diced

1 bag of frozen corn vegetables (preferably green beans & carrots, but no broccoli)

1 bag of frozen baby lima beans

1 bag frozen breaded okra

1 cup cooking sherry

half a bottle red wine (anything you’d actually drink)

1-2 cups water

Directions

Sauté onion and celery in vegetable oil on medium-high heat. Salt the meat well on all sides. In a large pot or crockpot, combine sautéed vegetables, meat and the next 10 ingredients.

Layer remaining ingredients on top of this mixture, placing potatoes on top last. Cover with wine, sherry and water.

Cover and cook on low for 6-8 hours, or on high for 4-6 hours. Stir about halfway through the cooking process.

Serve with corn muffins.