Game of the year deserves some extra attention at the tailgate, which as you guys know can be celebrated in the parking lot or at the game.

Tulsa:

Cocktail:

The Route 66

3/4 oz. Vodka

3/4 oz. Gin

Pineapple Juice

Orange Juice

Lemonade

Orange wedge

Maraschino cherry

 

 

  1. In a tall glass filled with ice, pour in the gin and vodka to measured quantities. Top off the drink by adding equal parts of pineapple juice, orange juice, and lemonade. Pour the ice and ingredients into a shaker glass.
  2. Cap with a shaker tin and shake well. Strain into a fresh tall glass with ice. Garnish with an orange wedge and Maraschino cherry

 

The food:

STICKY GARLIC CHICKEN SKEWERS


Yield: 4 servings.
    3 garlic cloves, crushed
    2 tablespoons honey
    4 tablespoons tomato ketchup
    4 tablespoons Worcestershire sauce
    2 teaspoons English or Dijon mustard
    2 teaspoons hot pepper sauce
    3 skinless, boneless chicken breasts, cut into thin strips
    Salt and freshly ground black pepper


    1. Soak 12 (10-inch) bamboo skewers in water for 20 minutes.
    2. Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper. Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes, or overnight.
    3. Prepare the outdoor grill, or preheat the broiler to high. Thread the marinated chicken onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 6 minutes. Or, arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

UCF

The drink:

Umatilla Smash

1 tablespoon kumquat mash (see note)

1 to 3 thin fresh jalapeño pepper slices

3 tablespoons whiskey (Palm Ridge Reserve Handmade Micro Batch Florida Whiskey)

Crushed ice

Club soda, chilled

Kumquat slices for garnish

 

  1. Muddle kumquat mash and jalapeño pepper slices against sides of an 8-oz. glass to release flavors.
  2. Stir in whiskey and enough crushed ice to fill glass halfway; top with chilled club soda. Garnish, if desired.

The kumquat mash: puree kumquats with superfine sugar.

The Food:

Tri-Color Pasta Salad

    2 pound tri-color corkscrew pasta

    2 cups diced, cooked chicken

    1 (10-ounce) box snow peas

    1 bunch broccoli, stalks trimmed away and cut into florets

    2 cups cashews

    

    Oriental dressing:

    1 cup peanut oil

    4 cloves garlic

    1/2 cup soy sauce

    3 tablespoons red-wine vinegar

    1 tablespoon sesame seed oil

    1/2 teaspoon ground ginger

    Tabasco to taste

    

  1. Prepare pasta according to package instructions; cool. Blanch snow peas and broccoli florets.
  2. Combine dressing ingredients; set aside.
  3. Combine pasta, snow peas, broccoli and chicken. Drizzle dressing over all and toss in cashews before serving.