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Southern Specialties at Bristol Motor Speedway

by Dixie Haag | Posted on Sunday, April 15th, 2018

Courtesy of bristolmotorspeedway.com

 

Bristol Motor Speedway is offering several exciting new food options for the Food City 500.  Included are two specialty burgers and two specialty fries. If you think you know burgers and fries, I think you’ll find these options eye opening.

The Triple Bacon Collosus Burger may be the most conventional of the options, but it is certainly over the top. The other burger is the Sloppy Joe Burger, and it looks like a mouthwatering mess of deliciousness

The triple bacon colossus burger. Courtesy of bristolmotorspeedway.com

The sloppy joe burger. Courtesy of bristolmotorspeedway.com

 

 

 

 

 

 

 

The two new fry options are what caught my attention. These are Southern variations on the classic Canadian poutine (fries with cheese curds and brown gravy). The chicken fried steak over fries sounds about as Southern as you can get! I’m enamored with the Buffalo Chicken Mac-and-Cheese over Fries. That’s what I want to eat while I watch the Food City 500 on Sunday afternoon!  If you want to join me, here’s an attempt at a home replication. 

Follow instructions to make frozen French fries or make some homemade baked fries. To make your own fries, just cut up your favorite potatoes, toss in olive oil and salt and pepper, place on a cookie sheet in one layer and bake at 400 degrees for 40-45 minutes. While those are baking,  make the Buffalo Chicken Mac-and-Cheese.

 

Buffalo Chicken Mac and Cheese

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 1 rotisserie-roasted chicken
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 pinch ground black pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup hot sauce 
  • 1/2 crumbled gorgonzola cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  2. Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
  3. Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
  4. Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Recipe from Allrecipes.com.

Once the the two components are done, assemble your dish by placing fries in a layer on a plate or in a bowl.  Pour the mac and cheese on top.  Dig in!

 

 

About the Author

Dixie Haag is married to Mike Haag. She is a mother to two fantastic young people and a life-long educator.

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