The smell of meats roasting over an open fire, the laughter of students as they come together to show their support for the Colonels football team – the smells and sounds of tailgating are welcome sensations on the Nicholls campus. To some of the participants of the pre-game activities it is also an opportunity to show off their culinary skill by offering up food that is considered out of the realm of standard tailgating fare. From gumbo to etouffee, the choices can be endless.Students and faculty members of the Chef John Folse Culinary Institute submitted recipes for tailgating. The following recipes are what we consider to be the best of the best.

Cajun Prime Rib
Randal Cheramie, Assistant professor of Culinary Arts

4 pounds prime rib roast (10-1/2 lbs)
1/4-cup black pepper
1/4-cup garlic powder
1/4-cup salt
2 onions, thinly sliced

Remove fat cap off top of meat (butcher can do this) and save. Place the roast, standing on the rib bones, in a very large roasting pan.

Then, with a knife, make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer.

Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.

Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550 degree oven until the fat is dark brown and crispy on top, about 35 minutes.

Remove from oven and cool slightly. Refrigerate until well chilled, about three hours.

Remove fat cap and discard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into six steaks (four will have bones); trim the cooked surface of meat from the two pieces that were on the outside of the roast.

Season and cook in your favorite way for steaks. Serves six.

Chicken and Sausage Jambalaya
Walter Richard, Senior from Thibodaux

3 links Andouille sausage, quartered
2 boneless chicken breasts, cubed
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1 yellow onion, diced
3 cups long grain rice
6 1/2 cups chicken stock
1 tablespoon Louisiana hot sauce
Cayenne pepper, to taste
Salt and pepper, to taste
2 tablespoons cooking oil

Saut chicken in oil in large pot for three to four minutes. Add onions, bell peppers and celery. Once onions become transparent, add sausage and chicken stock.

Add rice and seasonings. Cook for 12 minutes. Serves eight.

Continental Brownines
Windy Culpepper, Senior from Shreveport

2 pounds unsweetened chocolate
2 pounds unsalted butter
20 eggs
5 pounds, 12 ounces granulated sugar
2 ounces vanilla extract
1 pound, 10 ounces all-purpose flour
1 pound pecan pieces

Melt the chocolate and butter in a double boiler. While the chocolate is melting, whip the eggs and sugar in a large mixer bowl fitted with the paddle attachment for 10 minutes.

Add the melted chocolate and vanilla to the eggs. Stir to blend completely. Stir in the flour and nuts.

Spread the batter evenly onto a parchment-lined and buttered sheet pan. Bake at 325 degrees for 40 minutes, rotating the pan after the first 20 minutes.

Allow to cool completely before cutting. Dust the brownies with confectioner’s sugar if desired. Makes one sheet pan.