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College Football Culture Through Culinary Delights: Recipes from Two Football Coaches

By Ann Hattes
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In this guidebook and cookbook rolled into one, Blackledge recounts his favorite 20 college towns, their eateries (all hole-in-the-wall local joints), their local characters, and the college traditions.

Fans of the popular ESPN segment “Taste of the Town” that airs during Todd Blackledge’s weekly college football telecast now have a season ticket to the best restaurants, recipes, rituals, and people that make each college town so unique. Find all this information in his new book Taste of the Town: A Guided Tour of College Football’s Best Places to Eat (Center Street/Hachette Book Group).

Blackledge covers the best food in 20 college towns from Knoxville, Tuscaloosa, Clemson, Penn State, Boston, Baton Rouge and lots of places in between. Aside from a list of the best local haunts, like Nick’s in the Stick’s in Tuscaloosa and Jaxson’s Ice Cream Parlor in Miami, Blackledge’s commentary pays homage to the local flavor through stories, recipes, as well as a section about his favorite traditions from each school.

Even coaches loved the special ESPN food segment. Once, Nick Saban started a game preview conference call by asking Blackledge “Where are you eating this week?”

In this guidebook and cookbook rolled into one, Blackledge recounts his favorite 20 college towns, their eateries (all hole-in-the-wall local joints), their local characters, and the college traditions.

Schools included in the book: University of Tennessee, University of South Carolina, LSU, University of Arkansas, University of Florida, University of Georgia, Auburn, Alabama, Mississippi State, University of Texas at Austin, Clemson, East Carolina, Florida State, University of Miami, Penn State, Ohio State, Michigan State, University of Washington, University of Wisconsin, Boston College.

In addition to the college-specific chapters, Blackledge also provides a section compiling favorite recipes of many of the coaches, past and present. From Spurrier’s “Seafood Packets” to Les Miles’ “Game Day Tuna Relish” to Terry Saban’s “Ham Soup,” fans can cook it up just like their favorite coaches.

Saturdays in autumn are something to look forward to every year. When not traveling to a game, join in the fun by enjoying one of the recipes at home watching the action from an armchair.

 

Salmon with Honey-Soy Glaze
Recipe courtesy of Taste of the Town, from coach Steve Sarkisian, University of Washington. Serves 4.

¼ cup honey

5 tablespoons soy sauce

2 teaspoons fresh lemon juice

Four 5-ounce salmon filets, skinned (Copper River salmon is best)

2 teaspoons vegetable oil

 

Make the glaze by combining the honey, soy sauce, and lemon juice in a small bowl. Lightly brush the top of each salmon filet with a quarter of the glaze, and set the rest of the glaze aside.

Heat the oil in a nonstick skillet over medium heat. Cook the salmon filets, glaze side down, for 1 minute. Reduce the heat to medium-low for 2 more minutes. Turn the filets and cook for 3 minutes, or until the salmon is light pink at the center. Transfer the salmon to a plate and cover with foil.

Pour the remaining glaze into the skillet over medium heat and bring to a boil, cooking until the glaze has thickened to a syrup. Serve the salmon with the reduced glaze on the side.

 

Chinese Cole Slaw
Courtesy of Taste of the Town, from coach Jimbo Fisher, Florida State University. Serves 8 to 10.

1 package chicken-flavored ramen noodles (reserve the seasoning pack)

½ cup slivered almonds

2 teaspoons sesame seeds

1/3 cup canola oil

3 teaspoons white vinegar

2 teaspoons sugar

¼ teaspoon salt

1 teaspoon ground black pepper

4 cups shredded cabbage

4 green onions, chopped

 

Place the ramen noodles in a zip-top sandwich bag and break them into smaller pieces. In a dry frying pan, toast the almonds and sesame seeds. Set aside.

To make the dressing for the slaw, combine the oil, vinegar, sugar, salt, and pepper and the ramen seasoning packet.

Mix the cabbage, onions, and ramen noodles in a large bowl. Toss with the dressing and the almonds and sesame seeds.

Refrigerate the cole slaw for 2 hours or overnight.

Toss again before serving, as the dressing tends to settle to the bottom of the bowl.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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