Tiffany Derry’s Sunday Supper Southern Football Recipes

No football Sunday is complete without the perfect food!

Looking to put a new twist on your game day spread? “Top Chef” alum Tiffany Derry visited Access Hollywood Live to share her recipes perfect for your Sunday Supper Southern Football party!

WATCH: Cooking With Tiffany Derry

Rib Gravy, Ricotta and Grilled Bread

• 1 pound country style ribs
• 1 Tbsp. olive oil
• 2 cloves garlic, crushed
• 28oz. tomato puree
• 3 Tbsp. tomato paste
• 1 tsp. Dried chili flakes
• 2 Tbsp. Dried Basil
• 1 Tsp. Oregano
• 1 Tbsp. Sugar
• Salt to taste
• Black pepper to taste
• 2 cups water
• 1 cup Ricotta cheese
• 1/2 cup parmesan
• Grilled Bread drizzled with olive oil

Directions:

1. Season ribs heavy with salt and pepper.
2. Heat pot with olive oil and brown ribs.
3. Add remainder of ingredients and allow to simmer for two hours or fork tender. This can also be done in a crock pot.
4. Once the country style ribs are cooked remove meat and shred. Put back into sauce and adjust seasoning.

Ricotta mixture: Mix ricotta and parmesan cheese together and set aside.

In a serving bowl that can be heated put pork and gravy. Place tablespoon dots of ricotta mixture and broil in oven for 3-5 min. until bubbly brown. Serve with grilled bread.

Crispy Fish Sliders

• 1/2cup all-purpose flour
• 2 tablespoon creole seasoning
• 2 large eggs, lightly beaten
• 3 tablespoons milk
• 2 cups panko
• Pinch of salt
• 1 pound white fish fillets (whatever is in season), cut fish slightly bigger than rolls
• 1/4 cup butter
• 1/2 cup vegetable oil

Directions:

1. Combine flour and creole seasoning in a shallow dish.
2. Whisk eggs with milk in a shallow bowl.
3. Place panko in a separate shallow dish with salt.
4. Dredge both sides of fish fillets in seasoned flour, and then dip in egg mixture. Dredge in panko.
5. Heat butter and oil in a large heavy skillet. Fry fish in hot oil mixture, in batches, 2 minutes on each side or until golden. Drain fish on paper towels

Remoulade sauce:

• 1 cup Mayonnaise
• 1 Tb Dijon Mustard
• 1 Tb Creole Mustard
• 1 Tb Parsley, Chopped
• 1 Tb Capers, Chopped
• 2 tsp. Red Onion, minced
• 2 Tb Celery, minced
• 1 Tb lemon, juice, fresh
• 1 tsp Tarragon, chopped
• 1 Tb Red bell peppers, minced
• 1 dash tabasco

Mix all ingredients together and refrigerate until needed.

Garnish: Lettuce, sliced tomatoes

Assemble: Toast yeast rolls slightly, put remoulade sauce, lettuce, tomato, fish more sauce and top bun.

Grilled Peaches, Moonshine Syrup and Sorghum Yogurt

• 4 peaches cut in half
• 2 Tbsp. Butter
• Pinch of salt
• 3 Tbsp. Sorghum
• 2 cups Greek Yogurt

Charred Moonshine:

• 1/2 cup sugar
• 3 Tbsp. Ole Smoky Charred moonshine
• 1 tsp. vanilla extract
• 1 Tbsp. Lemon zest
• 1 cup water

Directions:

1. Brush each peach flesh side with sorghum and sprinkle with salt.
2. Put butter on hot grill and lay peaches down to start charring. Be careful not to move because the sugar in the sorghum will create beautiful grill marks. After 2 minutes turn 90 degrees to create diamonds.
3. Remove peaches and set aside.
4. In a bowl mix together yoghurt and sorghum.

For Moonshine syrup: Bring mixture to boil and set aside.

To Plate: In an ice cream bowl place peaches, spoon in syrup and then place a large dollop of yogurt on top.

GINGER LIGHTNING COCKTAIL

• 2 oz. Ole Smoky White Lightnin Moonshine
• 1 oz. Powell and Mahoney Lemon Sour
• 1 oz. Powell and Mahoney Ginger
• 2 oz. Club soda

Shake all ingredients with ice and strain over fresh ice in a tall glass. Top with club soda. Garnish with a lemon peel.