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Jan 6

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe | Leave a Comment (0)
Category: Tailgatin' Recipes

Folks it gives me great pleasure to conclude this year’s UK football season with another fine recipe by Chef Jon. As thousands of fans travel to the historic southern city of Birmingham to watch our beloved Cats take on Pitt, it will be important as always to eat well. Of course, this also includes those of us who will remain the Bluegrass State, among other locations, to watch the game. In light of the dirty south and great food it beholds, Chef Jon has prepared Succotash for this final week’s entree. His thoughts on the dish:

“I decided to do this recipe for a few different reasons. First off, it’s a traditional southern dish and since we are visiting the deep south this weekend, why not bust out a little down home cooking for all the TGR fans out there. Secondly, this dish derives from many different ingredients throughout the world and then thrown all together to form one team. I say this because a football team, or any other team for that matter, is formed from a large number of people scattered all throughout the world. These people work together much like the ingredients in the Succotash to create one damn good team. Kentucky will need to follow such a proclamation on Saturday to prevail over the Panthers.”

Chef followed-up with a final reason for the timing of this dish, which I must admit is undoubtedly my favorite.

“Lastly, this Saturday is Nasty Na8’s birthday, and if I recall, he was really pumped about it when I first introduced this one to him. Happy Birthday, little (yet bigger) brother!”

Here, here. Well, it looks like I’ll be eating well for the game on Saturday, and I’m sure there will be a few drinks involved, too! Until next season, my friends…


  • Quarter pound of bacon, diced
  • 1 each yellow onion, chopped
  • 4 each celery ribs, chopped
  • 1 each green bell pepper, chopped
  • 1 each red bell pepper, chopped
  • 1 tablespoon garlic, chopped
  • 1 each zucchini, diced
  • 4 each roma tomatoes, chopped
  • 1 teaspoon Worcestershire
  • 2 pounds of fresh lima beans, blanched (frozen for this ingredient is acceptable)
  • 2 pounds of fresh okra, sliced
  • 5 each ears of corn, cut and scraped from cob
  • 2 tablespoons butter
  • ¼ cup parsley, chopped

In a large two handled pot, add bacon on medium to high heat. Cook down bacon until crispy and golden brown. Add onion, celery, two bell peppers, garlic, and tomatoes. Cook slowly until tomatoes start to breakdown. Avoid any browning on the vegetables. Add remaining ingredients except butter and parsley. Cook until all vegetables are tender. Remove from heat, stir in butter and parsley. Season with salt and pepper.

Yields:  6-8 servings

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