In its sophomore season, Postseasoning outmaneuvered its coverage and broke free straight into a potato chip factory where it inspired our newest culinary concoction. Introducing Postseasoning: The Chip. They're the only chips worthy of postseason football watching. Because of, you know, the Postseasoning.
It was only a matter of time brefore the footballiest spice
blend to
ever exist, ESPN POSTSEASONING, broke a 99-yard run into the end zone of
snacking and
just kept running, straight into a potato chip factory where it evolved into an
entirely
new form.
Introducing POSTSEASONING: THE CHIP. The only chip worthy of postseason football
watching. Because of the postseasoning. You get it.
Georgia Champeanutships
There are two things Georgia's known for: champions and peanuts. And we dared to combine them.
Recipe
2 cups peanuts, unsalted
1 cup sugar
1/3 cup water
tsp salt
1 1/2 tsp ESPN Postseasoning
1. Add the nuts, sugar and water to a heavy bottomed pot and put on medium high heat.
2. Stir constantly to combine until it comes to a boil.
3. Continue stirring constantly until the water evaporates and the sugar looks like sand on
the nuts.
4. Reduce the heat to medium and continue mixing as the sugar starts to melt and slightly
brown.
5. Coat the nuts with the melted sugar as you stir.
6. Once the nuts are a dark caramel color, sprinkle in the salt and ESPN Postseasoning.
Stir to coat.
7. Transfer to a sheet tray lined with wax paper and let cool.
8. Break the nuts apart and serve.
Hypnotoadtastic BBQ Carrots
Unique. Unexpected. Championship caliber. These BBQ carrots share all the traits of the TCU Horned Frog... except for the horned and frog part.
To make the BBQ sauce
4 cups orange juice
1.5 cup champagne vinegar
2 tsp ESPN Postseasoning
3 Tbsp sugar
1. Add all ingredients to a pot and bring to a boil.
2. Reduce to a simmer and cook until reduced by two
thirds.
3. Cool and store.
1 cup Greek yogurt
Salt
1. Using a whisk, whip the yogurt until smooth and
season with
salt.
20 baby carrots, scrubbed and cleaned
Olive oil
Salt
1. Toss the carrots in olive oil and salt and place on a
sheet
tray.
2. Roast in the oven at 400 until slightly golden and
cooked
through (about 25min)
3. Let cool.
5 carrots per plate
2-3 Tbsp BBQ
1 spoon full of yogurt
4 orange segments
1/4 avocado, cut into chunks
3-4 pieces watercress
Pinch of ESPN Postseasoning
1. Start by either grilling the carrots or putting them
back
into the oven to heat up.
2. Plate the carrots laying on top of one another on the
plate.
3. Spoon the BBQ sauce over them.
4. Plate a good dollop of the yogurt next to the
carrots.
5. Sprinkle around the orange segments and pieces of
avocado.
6. Then finish with a little sprinkle of ESPN
Postseasoning and
serve.
Hail-Mary Deviled Eggs
Imagine. It's 4th and a mile. You run a fade. Over your shoulder, you sense an incoming football. You jump and fight for the contested catch - and you succeed. Touchdown. That's what every bite of these flavorful Hail-Mary Deviled Eggs feels like. Mmmm.
Ingredients:
12 hard-boiled eggs, peeled
1/2 cup Duke's mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon Diamond Crystal kosher salt
1 tablespoon Postseasoning
Halve the hard-boiled eggs lengthwise and gently scoop out the yolks into a bowl. Reserve the empty egg whites. Add the mayonnaise, mustard, and salt to the yolks and mash together with the back of a fork until smooth. Using a small spoon, scoop some of the egg mixture back into the whites, making a bit of a mound. Sprinkle Postseasoning on each half of Deviled Egg for some kick and garnish with your chosen topping.
Taters Gonna Tate Potato Salad
Hundreds of years from now, we will remember 2022 as the year potato salad changed forever, thanks to the flavor-enhancing powers of Postseasoning. One bite of this elevated classic will have you throwing your carb-conscious diet out of bounds forever.
For the potatoes:
1 3/4 teaspoons Diamond Crystal kosher salt
3 1/2 pounds red-skinned potatoes, skin on, washed and quartered
2 cups Duke's mayonnaise
1/4 cup yellow mustard (French's or whatever you prefer)
1/2 cup distilled white vinegar
1/4 cup fresh lemon juice
1/2 cup sweet pickle relish
1 tablespoon Diamond Crystal kosher salt
2 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup finely diced celery (1 to 2 stalks)
1/2 cup finely diced red onion (about 1 medium onion)
4 hard-boiled eggs, peeled
1 1/2 tablespoons Postseasoning
1/4 cup thinly sliced scallions (optional), white and green parts (about 2 scallions)
Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes. While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, mustard, vinegar, lemon juice, relish, salt, sugar, black pepper, pepper flakes, and cayenne and mix until incorporated. Whisk in the celery and red onion. Taste and adjust the seasoning if needed. Make the salad: Once the potatoes are tender, drain them and add them (while hot) to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing into everything while the potatoes are hot. Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad. Finish the salad with a sprinkle of Postseasoning and the sliced scallions (if using).
