Tailgating: Bedlam Showdown recipes from the Two Docs

This year's Bedlam Tailgating Showdown champs share their prizewinning recipes.
by Dave Cathey Published: November 30, 2011

CARTER FAMILY CORN

AND PEA SALAD

1 15-ounce can of French-style green beans, drained

1 15-ounce can of shoepeg corn, drained

1 4-ounce can of Le Sueur peas, drained

1 small jar of chopped pimentos

1 cup chopped onion

1 teaspoon celery seed

1 teaspoon salt

1 teaspoon pepper

1 cup of sugar

¾ cup vinegar

½ cup of vegetable or extra-virgin olive oil

Mix salt, pepper, sugar, vinegar, oil and celery seed. Add remaining ingredients and refrigerate for 2 hours. Overnight is best, but on day three it's even better.

• Source: Steve Carter.

MARY'S GREEN BEAN BUNDLES

3 pounds fresh or frozen whole green beans or haricot vert

1 pound bacon (each slice cut in half)

1/3 cup brown sugar

1 clove garlic, peeled and crushed or 1 heaping tablespoon minced garlic from a jar

1 stick butter (unsalted)

Steam or blanch green beans about 5 minutes, and allow to cool.

Cut bacon in half. Once beans can be handled, use two bacon halves to wrap the green beans into bundles, about 6 if they're large or 10 if they're skinny green beans. Lay each bundle down in a baking dish.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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