Publix Tailgater of the Match
8/4/18 - 5 Stripes Salter
Wesley Salter on expectations for Atlanta United against the defending MLS Cup champs and beyond: “We’re a good, young, hungry team. I think we learned from last year, and we have good momentum heading into the final stretch of the season, so we’ll do better this year.”
7/21/18 - Aguirre United
Angel Aguirre on what it means to have an all-star caliber team representing Atlanta: “lt’s about time! We needed a soccer team. We’ve been wanting it, needing it, and now we have it, and now we’re showing that we’re here to conquer.”
7/15/18 - Banditos ATL
“We thought it was a great fit. All of our designs are unique, just like the mix of different backgrounds in Atlanta, so we thought it would be a great cultural experience to start something special for Atlanta United.” - Ashneel Ali on what inspired his Atlanta United themed bandanas.
6/24/18 - United with United
“Going to Atlanta United games has a nostalgic feeling. It brings people of different cultures and backgrounds all together to celebrate winning and love.” -- Rebbie Edmonds on how Atlanta United has brought together people from all walks of life.
6/2/18 – Silverback Crew
"Atlanta’s been waiting for this chance—we’ve been waiting for a team. When they announced the team in 2013, everybody in the city was hyped. We’ve got all kinds of races and genders united as one, and now we’re just out here to have fun. We’re all just having fun, drinking with our friends, and you make new friends—your tailgating neighbors—and it’s just a great experience.” -- Edgardo Castro on why the Atlanta United atmosphere makes him want to tailgate.
5/20/18 - Kiki United
“This is so much fun. My son and husband went to visit (a match at) Ajax, and they said ‘Atlanta is so much better, we have to go back.” -Amsterdam native Kiki Edelman on how Atlanta United matches compare to European matches
5/9/18 - Terminus Legion Tailgate
“It’s so great that Publix is a sponsor for Atlanta United. I’m a true soccer fan all my life, and I’ve worked at Publix since I was barely able to drive. Just to know that Publix is here, and I see that tent in the background, it hits home for me.”-- Bradley Hartloge on what it means to be the Publix Tailgater of the Match after working for Publix for over a decade
4/28/18 - Los Cinco Stripes
“The community, man, it’s awesome. It’s the spirit they give to the game—it’s on another level. They don’t have it in another city in the whole U.S. That’s Atlanta, man!” -- Jose Sandoval on why Atlanta United makes him want to tailgate at 9:30 am
4/15/18 - The Lightning
“The atmosphere is unbelievable. You look around (and) there’s thousands of people out here tailgating having a blast - getting behind the team. It’s a great family event.” -- Russ Kiefer on what drives him to tailgate (even in inclement weather).
4/7/18 - Ashley’s St. Patty’s Birthday Tailgate
"It goes back to our Hispanic roots. Our parents always made this food (chorizo tacos), and it’s fun [to grill], so why not bring it out here?" -- David Rabadan, while grilling, on bringing his own flavor to Atlanta United tailgates.
3/17/18 - Ashley’s St. Patty’s Birthday Tailgate
“It’s so much fun. I’m excited. I’ve been practicing many St. Patrick’s Days for this, but the best is to be able to spend it at an Atlanta United match.”-- Ashley Pappas on spending her birthday at an Atlanta United match.
3/11/18 - United Thunder
“It means everything: passion, fun, soccer, family. It’s a great time.” -- Manuel Recinos on what Atlanta United means to him
Publix Tailgate Pro Tips Recipes
1/2 small onion, finely chopped
1 tomato, seeded and chopped
1/2 red pepper, finely chopped
4 pimiento stuffed green olives, coarsely chopped
1-1 oz bag Publix snack raisins
1 tablespoon cilantro, chopped
1 clove garlic, minced
1 tablespoon tomato paste
1/4 cup chicken stock
1/2 teaspoon ground cumin
Kosher salt & freshly ground black pepper
8 oz Publix original flavor rotisserie chicken
1-10 pack empanada wrappers
1 egg white, beaten lightly
2 quarts vegetable oil
1 chipotle pepper in adobo
1 tablespoon lime juice
6 oz Mexican crema
Combine onions, tomatoes, red peppers, olives, raisins, cilantro, garlic and tomato paste in a large saucepan over medium heat. Add stock and cumin; season with salt and pepper. Simmer, stirring often, until all liquid has evaporated; add chicken. Transfer to a bowl; refrigerate until chilled.
Arrange a few of the empanada wrappers on a work surface. Lightly brush edges with egg white. Place a tablespoon of filling in center of wrapper; fold in half. Crimp edges with the tines of a fork.
Heat vegetable oil to 360°F.
Fry empanadas until golden brown and crisp. For chipotle crema, place chipotles, lime juice, and crema in a bowl and stir together. Serve with empanadas.
2 1/2 cups blueberries
4 lemons, juiced
6 tablespoons honey
1 cup water
3 cups cold sparkling water
Place blueberries, lemon juice, honey and water in a blender and blend until smooth. Strain the mixture through a fine-mesh sieve into a pitcher, using a spoon to press the liquid through. Add the sparkling water. Serve over ice and garnish with mint.
Korean Barbeque Tacos with Sesame Avocado Crema
6 large cloves garlic
1 white onion, rough chopped
1/2 Asian pear, diced skin on
3/4 cup soy sauce
3/4 cup light brown sugar
1/4 cup sesame oil
1 bunch green onions, sliced thin, greens reserved
2 lb skirt steak
8–10 small flour tortillas
2 cups green leaf lettuce, shredded
1 cup English cucumber, sliced thin
1 jalapeño, sliced thin
1 tablespoon sesame seeds
Please garlic, onion, and pear in the bowl of a food processor fitted with the steel blade attachment and pulse until coarsely chopped. Add soy sauce, sugar, sesame oil, and the white portion of green onions and pulse until mixture resembles smooth puree. Marinate skirt steak in a gallon zip-top bag at least 30–45 minutes.
Remove skirt steak from marinade, bring steak to room temperature and grill on high until temperature reaches 135˚F. Leave grill on for tortillas. Let meat rest 10 minutes before slicing into thin strips against the grain and reserve for taco assembly.
Warm flour tortillas on grill. To assemble tacos, top tortilla with meat, garnish with lettuce, cucumber, jalapeno, sesame seeds, and black bean and corn salsa.
Black Bean and Corn Salsa
1, 15.25 oz can black beans
1, 11 oz can whole kernel corn, drained and rinsed
1 cup cherry tomatoes, quartered
1/2 cup red onion, minced
2 tablespoons cilantro, minced
1 teaspoon jalapeno, minced
2 tablespoons lime juice
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Add beans, corn, tomatoes, onion, cilantro and jalapeno to a bowl. Add lime juice and cumin and stir mixing all together. Season with salt and pepper.
Nashville Hot Chicken Tender Sliders
6 cups canola oil
8 Publix Premium frozen chicken tenderloins
2 tablespoons cayenne powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons honey
4 slider buns
Dill pickle slices
Heat oil in a Dutch oven or cast iron pan until it reaches 350°F.
Fry a few pieces at a time, being sure not to over crowd pan. Allow oil to return to temperature before adding next batch. Fry each piece until golden and an internal temperature of 165° is achieved (about 6 minutes per side). As you remove pieces, place them on a rack to cool.
Combine, in separate mixing bowl: cayenne, chili powder, garlic, paprika and honey along with 1/2 cup of frying oil. Stir well; add chicken and toss to coat.
Serve on slider buns with pickles.
Jamaican Jerk Chicken Wings with Papaya Dipping Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
2 teaspoons dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup pineapple juice
1/4 cup scotch bonnet pepper sauce
2 lb Publix Deli non-breaded chicken wings, flats and drums
Preheat oven to 375°F.
In a bowl whisk together seasonings, juice and sauce to a bow. Whisk together and add wings and coat evenly with seasoning mix. Line sheet tray with foil and coat with cooking spray. Add wings to sheet tray and bake for 10-12 minutes.
Serve with Papaya Dipping Sauce. (recipe follows)
Papaya Dipping Sauce
Makes 2/3 cup
1/3 cup papaya nectar or juice
1 clove garlic, minced
2 tablespoons sweet chili sauce
2 teaspoons cilantro, minced
1 lime, zested and juiced
Kosher salt and ground black pepper
Whisk all ingredients in a non–reactive bowl. Season with salt and pepper, adjusting other flavors if needed. Chill until ready to use.
Bacon Wrapped Bratwurst Bites with Creamy Mustard Dipping Sauce
2 (12 oz) bottles or cans of lager beer
1 package uncooked pork bratwurst
8 slices bacon, sliced in halve
2/3 cup light brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Creamy Mustard Dipping Sauce
1/2 cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
Preheat oven to 425°F. Line a rimmed sheet pan with nonstick foil.
Pour beer into a sauce pan over high heat. Pierce each bratwurst in several places with a fork. Place in pot and heat until very hot, but not boiling. Reduce heat and simmer gently. Turn brats after 10 minutes and cook for 15-20 minutes or until no longer pink inside. Remove from pot and cool. Discard beer.
Once cooled, slice each brat into 3 equal piece and wrap with a piece of bacon. In a mixing bowl, stir together brown sugar, cayenne pepper and dry mustard until well combined. Coat each bacon-wrapped brat in sugar mixture. Lay coated brats on the foil-lined pan, seam side down so the bacon won't uncurl.
Bake brats for 20-25 minutes, carefully turning at the halfway point, until bacon is crispy. Place on paper towels to drain briefly. Arrange brats on a serving platter with toothpicks for dipping. For creamy mustard dipping sauce, whisk mayonnaise, mustard, and honey until combined in small non-reactive bowl. Keep in fridge until ready to serve.