Terry's Game Day Menu
Terry's Game Day Menu
It's Terry the Terrapin Turtle, and if there's one thing I love more than football, it's cooking and entertaining with Terrapin Ridge Farms products. Tailgating season is officially here, which means it's time to bring out the big flavors. Here is my game day spread: a stuffed burger that drips in the best way, two easy wing flavors, brats loaded up with bold mustards, and a dip trio that keeps the table full all game long. Here is everything I am cooking up this week for the big game.
Hot Pepper Bacon Jam Juicy Lucy Burgers
A Juicy Lucy is already a
good time with cheese stuffed right into the middle of the patty. Mine gets a Terrapin Ridge Farms twist with a spoonful of Hot Pepper Bacon Jam sealed in alongside the cheese, so every bite has that sweet-smoky-spicy hit melting out of the center.
Ingredients
- 2½ lbs - Ground beef
- 6 tbsp - Terrapin Ridge Farms Hot Pepper Bacon Jam
- 6 Slices of American cheese
- 2 tsp - Salt
- 2 tsp - Ground black pepper
- Dill pickles, sliced
- 6 Burger buns
- ½ cup - Melted butter
- Burger Sauce
- ½ cup - Mayonnaise
- 1 tbsp - Ketchup
- ½ tbsp - Dijon mustard
- ¼ tsp - Ground black pepper
- Additional: Parchment paper, cut into squares of about 6 inches
- Cast iron skillet or burger press (optional)
Directions
- Preheat your grill at 350°F.
- Separate the ground beef into 12 equal sized portions.
- Place a beef patty between two layers of parchment paper and press down to a 1/4 inch flat patty using a cast iron skillet, a burger press, or your hands.
- Fold a slice of American cheese and place in the center of the beef patty then add 1 tbsp of Hot Pepper Bacon Jam on top.
- Close with another 1/4 inch flat patty by pinching and pushing the edges to secure the cheese and jam inside then season with salt and pepper to taste.
- Repeat for each burger.
- Brush the interior of each burger bun with melted butter.
- Make the burger sauce: combine all Burger Sauce ingredients into a bowl and mix.
- Set aside in the refrigerator.
- Place the burgers on your hot grate and close the lid.
- Cook for 3 to 4 minutes per side or until desired doneness.
- Grill the buns for 10 to 15 seconds.
- Assemble each Juicy Lucy Burgers between two grilled buns with a spoonful of burger sauce, a grilled beef patty and 3 pickles.
- Serve and enjoy!
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Wings, Two Ways
Wings are where I keep things easy, grill them plain, then let a Terrapin Ridge Farms squeeze do the flavor work. Two wing recipes I love serving:
Thai Chili Guava Wings — Baked wings finished with a generous brush of Terrapin Ridge Farms Thai Chili Guava, giving you sweet, fruity, and just enough heat in every bite. It's the wing flavor that gets asked about first.
Ingredients
For Cucumber Raita:
- 1 cup plain Greek yogurt
- ½ cup cucumber, finely grated and squeezed of excess liquid
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp honey
- Pinch of kosher or fine sea salt and black pepper
For the wings:
- 6–7 lbs chicken wings (drums and flats)
- 3 tbsp baking powder
- 1½ tsp Kosher or fine sea salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
For the sauce:
- 1½ cups Terrapin Ridge Farms Thai Chili Guava Jam
- 2 tbsp tamari, gluten-free soy sauce, or coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- Optional garnish: toasted sesame seeds and sliced green onions
Directions
Prepare the cucumber yogurt sauce:
- In a small bowl, stir together Greek yogurt, cucumber, mint, cilantro, honey, salt, and pepper.
- Chill at least 20 minutes before serving.
Prepare the wings and sauce:
- Preheat oven to 425°F (220°C). Line two large sheet pans with parchment paper and place wire racks on top (this ensures air circulation for crispiness).
- Pat wings completely dry with paper towels. Toss with baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly coated.
- Arrange wings in a single layer on the racks, leaving space between each piece. Bake for 30–45 minutes (depending on size), flipping halfway through, until wings are golden brown and crispy.
- While wings bake, combine Thai Chili Guava Jam, tamari, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over medium, stirring until smooth and slightly thickened (5–6 minutes).
- Transfer baked wings to a large mixing bowl. Pour sauce over and toss until fully coated. Arrange on a serving platter and sprinkle with sesame seeds and green onions if desired. Serve with Cucumber Raita.
Sweet & Spicy Carnitas
Grill & Wing — Grill the wings until crispy, then toss them straight in Terrapin Ridge Farms Carnitas Grill & Wing squeeze for a smoky, sweet-and-spicy finish with zero extra prep. One bottle, one toss, done.
Ingredients
- 4 lbs Chicken Wings, Wing Tips Removed, Separated at The Joint
- Terrapin Ridge Farms Carnitas Grill and Wing Squeeze
- 2 tsp Kosher Salt
- 1 tsp Fresh Ground Black Pepper
- ¼ cup Chopped Garlic
- ¼ cup Fresh Squeezed Lime Juice
- ½ cup Olive Oil
- 1 Bunch Cilantro – Chopped
Directions
- Pre-heat the oven to 450 degrees. Whisk together the lime juice, olive oil, salt, pepper and garlic and toss with the wings. Line the wings on a foil lined sheet tray. Cook the wings for about 12 minutes. Dispose of the juice and oil on the pan and add the wings to a large mixing bowl. Toss with the Carnitas Grill and wing sauce. Add the wings back to the pan and roast for another 8 minutes or until they begin to brown.
- Place the wings on your serving platter and garnish with cilantro.
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Brats with Creamy Garlic Mustard & Garlic Kraut Mustard
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The Dip Trio
This is the part of the table I never skip. Three Terrapin Ridge Farms cream cheese–based dips, set out together: Hatch Chile, Bacon & Scallion, and Hot Pepper Bacon. They are a truly "open and serve" situation. No prep, no cook time, just pop the lid and put out veggies, pretzels, crackers, and pita for dipping. It's the easiest part of game day and somehow always the items on the menu that disappear first. 
