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.

Tailgating Home

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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