The Daytona 500 is only a few days away and that means that the first points race of the 2015 NASCAR season is about to take place. In fact the season has already kicked off with the running of the ARCA Racing Series Presented by Menards Daytona 200 as well as the NASCAR Sprint Unlimited. So, what does all of this mean for your average NASCAR, ARCA, and racing fan? Simple - fans, crews, and sponsors have been grilling out at Daytona International Speedway for about a week and there's still a week to go.
For this weeks Foodie Version of Tailgate Talk I'm jumping feet first into a side dish for sea food. Daytona racing started with a course that include a portion of the track actually running on the sands of Daytona Beach. The drivers then made a turn onto the street, made anther turn, and zoomed down the beach again. The Speedway was actually built in 1959 and has been updated and modernized ever since. The facility is undergoing a massive renovation called Daytona Rising that include better seating, visitor perks, modernized communications, additional food options in the form of updated snack shops and complete restaurants and suites. And that only scratches the surface of the renovation project. The facility is a year round destination for races, Daytona Bike Week, and countless other events including corporate outings and more.
Daytona International Speedway
In addition the shopping and dinning options for visitors outside of the track have increased as well. So, anyone who wants to argue with me about the economic impact of racing should take a look at Daytona first! But, I'm off topic. Daytona is a city in Florida with access to amazing seafood as well as regional producers in beef, pork, poultry, and of course fresh produce. So it's no wonder that they've taken this "foodie" perspective to heart with increased menu options for all of their guest from single ticket holders to individuals and corporations hosting a party complete with chef in one of their amazing suites. And don't overlook the Daytona 500 Club and the Pit Road Patio in the infield. Please note that access to some areas may be determined by your ticket or package. You can check out their complete FAQ page HERE with a complete list of all of the items they allow in the facility as well as tailgate regulations.
In honor of the Daytona 500 and Daytona International Speedway and the Daytona Rising Project my recipe choice this week is a side dish that's a must have with seafood for many people! Hope you enjoy some Pabst Blue Ribbon Hush Puppies! Download the Complete PBR Cookbook for Free!
Kent's Pabst Blue Ribbon Hush Puppies
Kent's PBR Hush Puppies!
3 1/4 cups self rising cornmeal
1 cup all-purpose flour
1 tablespoons sugar
1/2 tablespoon garlic powder
2 teaspoons salt
2 eggs, beaten
1 Pabst Blue Ribbon room temp
3/4 cup finely chopped onion
2 tablespoon hot sauce
Hot vegetable oil for frying
Combine all of the ingredients in a large bowl and mix well. Allow to rest for 5-10 minutes while oil gets hot. Use a deep fryer. Drop batter by the spoonful into oil and cook until golden brown. They will expand slightly. Try a few to master size of batter ball. Larger sizes will not fully cook in the middle. Add additional flour if needed. Drain on paper towels and serve hot.
Daytona Speedway Picture via Daytona International Speedway