S2E4: The 19th Hole

The Spatchcock Funk tees up a great family golf outing, bringing their parents to the course, and a whole new menu, too. Learn about some great new recipes for lunch and cocktails to make your next trip to the course a round you’ll never forget.

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Recipes from this episode

The One Iron

Pimento Cheese Dip

Garbage Plate Sammy

P.G.A. Cookies

The One Iron

Yields: 1 Cocktail
Prep Time: 5 Minutes

There are a lot of great drinks for a day on the course (and we love to start the round with a round of bloodies), but the standout for us? The one iron… Cool, refreshing, smooth, and it goes down easy, like a gimme putt. Like the perfect swing, it’s so simple, and maybe that’s why it works so well after a long day swingin’ the sticks. A good vodka, with sparkling grapefruit soda and some cranberry? It sounds too good to be true, just like when someone tells you the next hole isn’t that hard… We prefer the drink over the club, because, as Lee Trevino said “only two people can hit a one iron, God and Jack Nicklaus.” So we’ll take the drink instead, in their honor.

Ingredients:

1 ½ oz of a good, clean vodka
3-4 oz of grapefruit flavored soda water (we used Fresca)
Splash of cranberry juice
Lime wedge for garnish
Golf tee for garnish
Ice

Directions:

Ice up a Collins glass (or a plastic cup if you’re on the course and not in the clubhouse) • Add vodka
Top with grapefruit soda
Finish with a splash of cranberry juice
Stir
Stick the golf tee through the lime wedge
Garnish with lime wedge
Tee it up

Pimento Cheese Dip

Yields: 8-10 servings
Prep Time: 20 minutes (25 minutes resting)

Now, when it comes to a day on the course, maybe nothing reminds us of quality golf as the mighty Masters Golf Tournament. Augusta is an iconic course, and it also has some iconic foods. Their classic handheld - the legendary pimento cheese sandwich, served at their concession stands faithfully every year. We love a good sandwich, but we’ve got a spin on pimento cheese with a dip that makes every scorecard a little more palatable - we use some toasted pecans to give the dip a little crunch, and throw in some incredible peppers… We’ve got tasty, sweet pimento peppers, some peppadews, and a few different cheeses that blend perfectly together to create a dip that you’ll never, ever forget (and you’ll remember more fondly than that easy birdie putt you missed). We serve ‘em with crostini’s but you can use crackers, celery or whatever club you have in your bag.

Ingredients:

8 oz of cream cheese, left out at room temperature
⅔ C shredded extra sharp orange cheddar cheese
⅔ C shredded mild white cheddar cheese
⅔ C shredded smoked asiago cheese
1 jar of diced pimentos, drained
½ C of mayo
4 oz of diced peppadew peppers
¼ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp onion powder
2 Tbsp roasted pecans, broken pieces
Salt and pepper to your liking, ya’ll
Crostini’s (ingredients and directions below)

Ingredients for the Crostini’s

1 French baguette, sliced thin (1/4-1/2 inch)
1/4 cup of extra virgin olive oil
2 cloves of minced garlic
1/4 cup of chopped parsley
2 Tbsp of Italian seasoning

Directions:

Combine all ingredients (except crostini’s) in a bowl
Slide a crostini or cracker in and get to work

Directions for the Crostini’s

Mix all ingredients except the bread in a mixing bowl
Preheat your oven to 375 degrees
Baste each side of the slices of bread with the basting mixture
Bake for 7 minutes and flip, checking for doneness, they should be golden brown and crispy

Garbage Plate Sammy

Yields: 4-5 sandwiches
Total time: 1 hour, 25 minutes

One of our favorite places to golf, party and eat is the great city of Rochester, NY. Known for a lot of cool things, one thing we love is the food culture there - great fine dining, cool cultural mash-ups, and a legendary dish, usually served late night - the mighty garbage plate. A well calculated mish-mash of different flavors, it was originally named the hot plate but lovingly renamed by college students in the ‘80s, when they said “gimme one of those plates with all the garbage on it.” The name stuck, so much so that it’s now trademarked by Nick Tahou’s restaurant, where we had our first of many. Now, it doesn’t have to be late night to be enjoyed, and we went to our laboratory and created a version that is actually a sandwich, is served cold, but is incredibly loyal to the original. Buttered Italian bread, mac salad, hot dogs, beef and the incredible spicy meat sauce that brings the whole thing together. Gimme that sandwich with the garbage all over it! (Note: Big ups to our boy Matty Craver for sharing a time-tested meat sauce recipe)

Ingredients:

2 Tbsp butter for frying
8 thick slices of Italian bread
5 thick slices of bologna (one for each sandwich)
¾ lb of sliced roast beef
2 Tbsp yellow mustard
2 C of meat sauce (ingredients/directions below)
A bag of good ol’ wavy potato chips
2 C of macaroni salad (ingredients/directions below)
4-5 slices of a good sharp cheddar cheese
Sliced white onions (in rings)

Ingredients for Mac Salad

1 lb of elbow macaroni, cooked to directions on box
¼ C mayo
1 red bell pepper, diced
1 stalk of celery, diced
2 shallots, diced
1 yellow bell pepper, diced
1 Tbsp sour cream
1 Tbsp maple syrup
1 tsp garlic powder
½ tsp salt
½ tsp ground black pepper

Directions:

Put cheese on both the slices of bread and lightly toast in the oven at 350 for 3-4 minutes or so, set aside
Cut a slice in a quarter of the bologna to prevent it from curling, and fry each slice of bologna in butter for a minute each side
On the bottom slice, buttered side up, place ¼ C scoop of mac salad • Place the fried bologna on top
Squirt some of the yellow mustard on top of the bologna
Place a few slices of roast beef on top of the bologna
Top the beef with the meat sauce
Top the meat sauce with the onion slices
(If making this for later, wait for this next step until right before eating…) • Top the meat sauce and onions with potato chips
Enjoy the true might of the garbage plate sandwich

Directions for Mac Salad

Mix all ingredients together, chill for 15 minutes

Ingredients for the Meat Sauce

½ C chopped onion
1 Tbsp butter
1 lb 80/20 ground beef
1 C water
1 can of 15 oz tomato sauce
1 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp paprika
1 Tbsp allspice
1 Tbsp crushed red pepper
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
Hot sauce to taste (Frank’s is what we used)

Directions for the Meat Sauce

Heat a Tbsp of the butter in a large pan over medium, and cook the onion until soft, add the water
Add in the ground beef and cook, breaking it up into small pieces
After 10 minutes or so, add in the tomato sauce, and keep stirring and cooking • Add all the rest of the ingredients and simmer for an hour
Add in the hot sauce and stir at the end

P.G.A. Cookies

Yields: 24 cookies
Prep Time: 30 minutes (4 hours resting)

When you’re on the course, we love to end with something sweet, and a great, unique cookie does the trick for us. We love some nutty flavor, and a little chocolate, too, so we built a cookie with our friend Arielle, called the PGA. The acronym stands for Peanuts, Ganache, and Almonds, though it might be mistaken for a professional golf league, too. This cookie tastes like it’s made for the pros, but any amateur can make these beauties. You get a little salty crunch from the peanuts, some smoothness from the white chocolate ganache, and the almond extract really rounds out this cookie’s game, just like you’re putting. Even if you can’t putt, this cookie is always a great bet when you’re whippin’ it up for your favorite players.

Ingredients:

1 C unsalted, browned butter
¾ C packed brown sugar
¾ C granulated sugar
2 Cold eggs
2 Tbsp almond extract
1 ½ C all-purpose flour
1 C cake flour
1 ½ tsp baking soda
1 ½ tsp baking powder
Small pinch of salt
1 C finely chopped unsalted peanuts

Ingredients for Glaze/Ganache

1 ½ C white chocolate chips
⅓ C heavy whipping cream

Directions:

Add chilled butter and sugars to a mixing stand bowl, and mix on high for 2 minutes
Add almond extract and cold eggs, mix on medium for another 2 minutes
In a separate bowl, add all dry ingredients, including peanuts, and mix
Add all dry ingredients to wet ingredients and mix on medium speed for for 1-2 minutes until evening combined, using a spatula to keep everything within range of the paddle
Let mixed dough refrigerate for an hour until it isn’t sticky
Roll into 24 golf ball size balls
Chill the dough for 4 hours so the fats solidify, preventing spreading and letting flavors intensify
When ready to bake, set oven to 375
On a parchment paper lined baking sheet, make 4 rows of 3 balls and add to oven while dough is still cold
Bake for 14 minutes and let them cool

Directions for Brown Butter

Once it has a golden-brown color and smells nutty, remove into a small bowl and set in the refrigerator for 30-60 minutes until it solidifies again
Cut 2 sticks of butter into cubes, and to pan over low/medium heat and stir slowly over a 10-minute period

Directions for Glaze/Ganache

While cookies cool, add the cream to a saucepan, and over medium heat, bring it to a simmer
Pour chocolate chips in a bowl and add the hot heavy cream to the chips • Mix with a knife until the chips are completely dissolved (it should be white and runny) • Let cool until it starts to thicken up
Drizzle over the cookies using the knife